wesfrye53
Bronze Member
here's something I tried this Thanksgiving and it is virtually sugar-free. It turned out well and you'd never know there was no sugar in it!
Servings: 10
Preparation Time: 30 minutes
Start to finish: 1 hour
Notes: In the cake mixture you can use granualted sugar and reduce the baking powder to 1 teaspoon.
In the filling mixture you can substitute confectioner's sugar for the Splenda.
The chopped pecans can be sprinkled on the cake batter prior to placing it in the oven instead of mixing it with the filling.
A tasty and different Holiday treat.
Categories: Dessert, Holiday, Sugar-Free
Source: Adapted from the "Allrecipes" website
3 Egg
1 Cup Splenda
2/3 Cup Pumpkin
1 Teaspoon Lemon Juice
3/4 Cup All-purpose flour
2 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
2 Teaspoons Cinnamon, Ground
1 Teaspoon Ginger, Ground
Confectioner's sugar
8 Ounces Non-fat cream cheese, Softened
4 Tablespoons Butter, Softened
1 Cup Splenda
1/2 Teaspoon Vanilla extract
1 Cup Pecans, Finely chopped
1. Grease and flour a 10-inch x 15-inch jelly pan.
2. Preheat oven to 350 degrees.
3. In a large bowl, beat eggs and Splenda with an electric mixer on highspeed for 5 minutes; gradually mix in pumpkin and lemon juice.
4. Combine flour, baking soda, salt, cinnamon, and ginger; stir into the pumpkin mixture.
5. Spread evenly into the prepared pan and bake for 12-15 minutes or until the center springs back when touched.
6. Loosen edges with a knife and turn out onto a dishtowel that has been dusted with confectioners sugar; roll up the cake using the towel and let cool for 20 minutes.
7. In a medium bowl combine the cream cheese, butter, 1 cup Splenda, and vanillia; beat until smooth and then stir in chopped pecans.
Servings: 10
Preparation Time: 30 minutes
Start to finish: 1 hour
Notes: In the cake mixture you can use granualted sugar and reduce the baking powder to 1 teaspoon.
In the filling mixture you can substitute confectioner's sugar for the Splenda.
The chopped pecans can be sprinkled on the cake batter prior to placing it in the oven instead of mixing it with the filling.
A tasty and different Holiday treat.
Categories: Dessert, Holiday, Sugar-Free
Source: Adapted from the "Allrecipes" website
3 Egg
1 Cup Splenda
2/3 Cup Pumpkin
1 Teaspoon Lemon Juice
3/4 Cup All-purpose flour
2 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
2 Teaspoons Cinnamon, Ground
1 Teaspoon Ginger, Ground
Confectioner's sugar
8 Ounces Non-fat cream cheese, Softened
4 Tablespoons Butter, Softened
1 Cup Splenda
1/2 Teaspoon Vanilla extract
1 Cup Pecans, Finely chopped
1. Grease and flour a 10-inch x 15-inch jelly pan.
2. Preheat oven to 350 degrees.
3. In a large bowl, beat eggs and Splenda with an electric mixer on highspeed for 5 minutes; gradually mix in pumpkin and lemon juice.
4. Combine flour, baking soda, salt, cinnamon, and ginger; stir into the pumpkin mixture.
5. Spread evenly into the prepared pan and bake for 12-15 minutes or until the center springs back when touched.
6. Loosen edges with a knife and turn out onto a dishtowel that has been dusted with confectioners sugar; roll up the cake using the towel and let cool for 20 minutes.
7. In a medium bowl combine the cream cheese, butter, 1 cup Splenda, and vanillia; beat until smooth and then stir in chopped pecans.
been told you can't eat sniff....sugar....and ...butter...and 
