Most people prepare for the coming of the holidays by creating luscious confections to be offered during the many festivities of the season. Every now and then, we might like to try something new, but don’t have the time or resources to hunt for new recipes – especially if we’re interested in concocting something that’s sugar-free. Here are a few ideas for holiday recipes – none of which contain sugar – for those who are in such a position.
PEPPERMINT PATTY PIE
Ingredients:
10 Miniature Peppermint Patties (sugar-free)
1 Prepared 9” Pie Crust (pre-baked)
1 Pkg. (4 oz.) Sugar-Free Vanilla Pudding (not instant - cook & serve variety only)
1 Tbsp Baking Cocoa
2 Cups Lowfat Milk
Reduced Fat Whipped Topping
Sugar-Free Peppermint Patties for Garnish (miniature)
In a medium saucepan, combine pudding and cocoa, gradually stirring in milk. Prepare according to instructions on pudding box. While waiting for the pudding mixture to cook – stirring occasionally, as instructed – cut the ten peppermint patties into quarters and blend into the pudding mixture. Continue until everything is melted and the mixture has a smooth texture.
When finished, remove from heat, pour into the pre-baked pie crust and refrigerate for several hours until well chilled. When serving, place a dollop of whipped cream and a peppermint patty garnish on each slice.
AMARETTO CHEESECAKE
Ingredients:
1 Graham Cracker Crust (8” in diameter)
2 Pkgs. (8 oz. each) Non-Fat Cream Cheese
2 ½ Teaspoons Liquid Sugar Substitute
2 Tablespoons of Cornstarch
1 Teaspoon of Vanilla Extract
ÂĽ Cup Amaretto
½ Cup Egg Substitute
Preheat oven to 325 degrees.
Combine the cream cheese, liquid sugar substitute, cornstarch, vanilla and amaretto until well blended. Add the egg substitute and beat with an electric mixer until the batter is creamy. Pour into graham cracker pie crust and bake for 35 minutes. Keep chilled after baking.
HOLIDAY DELIGHT
Ingredients:
1/3 Cup Sugar Substitute (granulated, not liquid)
4 Eggs (separated)
1/3 Cup Ground Pecans
1 Tablespoon Crème de Cacao
1/2 Cup Skim Milk
1 Envelope Non-Dairy Topping (powdered)
3 Drops Green Food Coloring
Combine sugar substitute, crème de cacao and egg yolks in a double boiler, over low heat, and cook until the mixture is thick. When finished, allow to cool.
Using a mixer, beat egg whites until stiff, and then fold into the cooked mixture. Add pecans and blend thoroughly.
In a separate bowl, beat the skim milk, powdered topping and food coloring until stiff. Blend into the cooked mixture until smooth and evenly blended. Place in a well-chilled 1 ½ quart pan. Keep refrigerated.
CHRISTMAS FRUITCAKE
Ingredients:
3 Cups Self-Rising Flour
6 Eggs
1 Cup Margarine
1 Teaspoon Nutmeg
1 Can (16 oz.) Crushed Pineapple in Natural Juice (separated)
2 Cups Chopped Nuts
3 Large Bananas (Ripe)
1 Lb. Raisins
1 Lb. Chopped Dates
In a large mixing bowl, cream bananas, margarine and nutmeg, and add eggs (one at a time) until well blended. Next, add flour, nuts, raisin, dates, pineapple and pineapple juice (if the juice doesn’t equal one cup, add water to the one cup mark). Blend thoroughly and bake at 300 degrees (do not preheat the oven) for approximately 2 ½ hours.
YULETIDE YOGURT
Ingredients:
2 Cups Plain Non-Fat Yogurt
1 Teaspoon Cherry Extract
Sugar-Free Chocolate Syrup
Red Food Coloring
Slivered Almonds
In a small mixing bowl, combine the plain non-fat yogurt with the cherry extract, and add one or two drops of red food coloring, until the mixture is well blended and has a warm pink tint.
Place in holiday bowls, drizzle with chocolate syrup and sprinkle with slivered almonds. Chill until served.
SNOW DROPS
Ingredients:
1 1/2 Cups Flaked Coconut
2 Egg Whites
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 Cup Splenda (granulated sugar substitute)
Preheat oven to 350 degrees.
In a medium mixing bowl, beat the egg whites and salt until the mixture is very foamy. While gradually adding the Splenda, continue beating the mixture until stiff peaks form. Blend in the vanilla extract and flaked coconut until thoroughly mixed and drop by spoonfuls onto a greased cookie sheet, approximately 2” apart.
Bake until lightly browned – approximately 15 minutes, depending upon how hot the oven runs, cooling for a minute or two on the cookie sheet when finished baking.
Remove from cookie sheet and continue cooling on cooling rack or wax paper.
CHRISTMAS SUGAR (SUBSTITUTE) COOKIES
Ingredients:
2 ½ Cups Cake Flour
2 Teaspoons Baking Powder
3 Tablespoons Granular Sugar Substitute
½ Teaspoon Salt
1 ½ Cups Margarine
1 Teaspoon Vanilla Extract
1 Tablespoons Water
1 Egg
1 ½ Tablespoon Skim Milk
In a large mixing bowl, combine margarine, sugar substitute and egg and beat well.
In a separate bowl, mix flour, baking powder, salt, milk, water and vanilla – stirring well, until evenly blended.
Gently blend ingredients of both bowls together until well mixed and chill for 2 to4 hours.
When ready to bake, preheat the oven to 325 degrees and roll out dough to approximately 1/8” thickness. Using a variety of holiday cookie cutters, cut the cookies and bake for approximately 10 minutes. When complete, cool and seal in a firmly lidded container.
** Optional: You may use red or green food coloring (just 2 or 3 drops) in order to color the cookies for the holiday season. You may also wish to use sugar-free holiday decorations either prior to or after the baking process.
YULE COOKIES
Ingredients:
1 Cup Flour
1 Teaspoon Baking Soda
½ Cup Margarine
3 Teaspoons Sugar Substitute (Liquid)
½ Teaspoon Vanilla
1 Cup Water
2 Eggs (beaten)
Âľ Cup Nuts
½ Cup Dates
1 Cup Golden Raisins
½ Cup Apples
In a small saucepan, boil the raisins and apples in the 1 cup of water until soft (2 or 3 minutes). Remove from heat and cool.
In a medium mixing bowl, combine the remaining ingredients and add the contents of the saucepan (including the liquid). Mix thoroughly and chill for two hours.
Preheat oven to 350 degrees.
Drop teaspoon sized balls of dough on an ungreased cookie sheet, approximately 2” apart and bake until lightly browned.
Each of these desserts will be a delicious addition to any holiday table, and are suitable for everyone – even diabetics.
