897412's blog: "Let's Cook..."

Sugar Free Recipe Section Ingredients: Cookie crust ingredients: 1/4 cup pecan pieces 2 cups biscuit mix 2/3 cup pitted dates 2 egg whites 3 Tablespoons warm water 1 teaspoons vanilla 6 Tablespoons butter 2 Tablespoons pecans (reserved) Pumpkin layer ingredients: 1 1/2 cups light cream cheese 1 cup solid pack pumpkin 3/8 teaspoon pumpkin pie spice 3/8 teaspoon cinnamon 12 packets Equal® (NutraSweet® as sweet as 2 teaspoons sugar each) 1/2 teaspoon vanilla 3 drops maple flavoring (if available) 1/2 cup whipping cream Instructions: Crust: Preheat oven to 350 degrees. Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in the pecans. Set aside. Use blender or food processor to purée dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended. Spread the moist dough to the edges of a 9" x 11" pan. The crust will be about 1/4 inch thick. Bake at 350 degrees for 7-10 minutes until slight touches of light brown can be seen. Set aside to cool. Pumpkin layer: Purée in food processor or blender all ingredients except whipping cream. Meanwhile, beat whipping cream until stiff. Then fold whipped cream into the pumpkin purée. Spread this pumpkin mixture evenly across the cooled cookie crust, and sprinkle on top 2 Tablespoons finely chopped pecans. Refrigerate until within 1 to 2 hours before serving. Then place the pan of pumpkin squares on an even surface in the freezer for 30 to 90 minutes until ready to serve. Makes 18 2" x 3" servings. =========== Note:If you've tried one of our recipes, let us know how you liked them! =========== Ingredients: 3/4 cup (approximately 12) cherries, rinsed and halved 1/2 cup fruit-sweetened cherry yogurt 1/3 cup 1% milk 1 packet Equal® ( NutraSweet® as sweet as 2 teaspoons sugar) Instructions: Fully freeze the cherries. Freeze the yogurt for an hour. Thoroughly purée all ingredients in a blender or food-processor. Serve immediately. Makes one portion. =========== Note:If you'd like to share a recipe with us, by all means write us! =========== Ingredients: 1 1/4 cups unbleached flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon lite (or regular) salt 2 Tablespoons dried ground orange rind 2/3 cup fruit-sweetened whole cranberry sauce 1/4 cup orange or tangerine juice concentrate 3/4 cup apple juice concentrate 1/3 cup all fruit orange marmalade 2 egg whites 2 1/2 to 3 Tablespoons canola or safflower oil 1/4 cup water 1 1/2 cups thin-rolled (quick) oats Instructions: Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, lightly beat egg whites, and stir in all liquid ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats. Fill muffin cups 3/4 full, and bake at 350 degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean. Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated. Makes 1 dozen muffins. Thanks for reading. Thanks for reading today's Recipes! What do you think of it? will you try any of it? why or why not?