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No-Sugar Pumpkin Pie
Dessert American

No-Sugar Pumpkin Pie

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk egg, sugar substitute, and pumpkin pie spice in a medium bowl until well blended. Add pumpkin and milk to egg mixture; stir until smooth. Pour mixture into prepared pie shell.
  3. 3 Place pie on a baking sheet and bake in the preheated oven until center is set but still slightly jiggly, about 30 to 35 minutes. Remove from oven and cool completely on a wire rack before slicing.

By Carolyn

Chocolate Chip Cookies for Special Diets
Dessert

Chocolate Chip Cookies for Special Diets

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, cream together butter and sugar substitute. Mix in water, vanilla, and egg.
  3. 3 Sift together flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans.
  4. 4 Drop dough by heaping teaspoonfuls onto cookie sheets.
  5. 5 Bake in the preheated oven 10 to 12 minutes. Remove from the cookie sheets to cool on wire racks.

By Bernie

Sugarless Pumpkin Pie
Dessert

Sugarless Pumpkin Pie

3.9

Prep
Cook
Total

Instructions

  1. 1 Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
  2. 2 Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

By Connie Head

Low Sugar Mocha Nut Cake
Dessert

Low Sugar Mocha Nut Cake

3.3

Prep
Cook
Total

Instructions

  1. 1 Combine the hot water and instant coffee. Set aside.
  2. 2 Whisk together flour, cocoa, dry milk, baking powder and salt.
  3. 3 In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
  4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.

By JJOHN32

Carrot-Oatmeal Spice Cake
Dessert

Carrot-Oatmeal Spice Cake

3.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
  2. 2 Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
  3. 3 In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
  4. 4 In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
  5. 5 Add the raisin mixture and nuts, mix well and pour into baking pan.
  6. 6 Bake for 35 minutes or until toothpick inserted in middle comes out clean.

By Jamie Elter

Whole Wheat Blueberry Pancakes
Breakfast American

Whole Wheat Blueberry Pancakes

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Sift flour and baking powder together into a bowl, set aside. Beat milk, egg, artificial sweetener, and salt together in a bowl; stir in flour mixture until just moistened. Add blueberries; stir to combine.
  2. 2 Heat a heavy-bottomed skillet over medium heat; coat with cooking spray. Drop batter by ¼ cupfuls onto skillet and cook until bubbles form, about 1 ½ minutes. Flip and continue cooking until golden brown. Repeat with remaining batter.

By brossettelewis

Horchata Iced Coffee
Drink Mexican

Horchata Iced Coffee

5.0

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine rice, cinnamon sticks, and water in a container and let sit for 2 hours.
  2. 2 Drain rice and cinnamon sticks, but save the water. Combine rice and cinnamon sticks in a food processor or powerful blender. Process or blend until mixture resembles coarse sand.
  3. 3 Place rice mixture back into soaking water and let sit for 2 hours, stirring occasionally.
  4. 4 Strain rice mixture through a fine sieve into a container. Add sweetened condensed milk, milk, and vanilla extract. Stir until well combined and refrigerate horchata until ready to use.
  5. 5 Fill a tall glass with ice cubes and pour equal amounts of cold coffee and horchata into the glass. Add sweetener to taste.

By Yoly