These are both from Linda Sue's site, here is a link to the recipe:
Crustless Pumpkin Pie
With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Pumpkin Bake
Makes 6 servings
Do not freeze
With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
I want to say the one my mom made was the pumpkin bake and it tasted exactly like the filling in a pumpkin pie.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Tuesday, December 22, 2009
Thanksgiving Recipes-Cranberry
one of these are my recipe's, but I will be trying some of them this year:
This one is from Cleochatra's site:
Charski's Cranberry Jalapeno Sauce
Updated 12/22/09- I ended up making Cleochatras version except I used liquid Sweet and Low instead of stevia. They were very very good.
This one is from Cleochatra's site:
These two are from Linda Sue's LC site:
Charski's Cranberry Jalapeno Sauce
Updated 12/22/09- I ended up making Cleochatras version except I used liquid Sweet and Low instead of stevia. They were very very good.
Thanksgiving Recipes-Flax Stuffing
Ok so for the stuffing, I made a double batch of one minute flax muffins, minus the sweetner:
One minute muffin
1/4 cup Flax Meal
1/2 tsp. baking powder
1 tsp. Splenda (I used 2 tsps Wholesome organic zero) (Minus this, I added no sweetner)
1 egg
1-2 tsp butter, melted
net carbs 3 (I figure about 1 without sweetner)
Mix together the dry ingredients in a large coffee cup. Add the egg and butter, mix well. Microwave on high 50-60 seconds. The muffin pops right out! Butter and enjoy. (I used a larger square container that is bread shaped).
I cooked it, cut it into cubes, they were fairly large cubes, about 1 inch, too big in my opinion. I toasted it in a dry pan because I didn't have time to dry it out, I would think the best bet would be to toast it in the oven.
8oz sausage
2 stalks celery, diced
1tbsp dehydrated onions
1/2tbsp sage
2 tbsp butter.
Cook sausage, celery, dehydrated onions (I had no fresh), sage, butter until the sausage was done and the celery was transparent and soft. At this point you would add the flax cubes and water and put in the oven, but I don't have an oven that works, so I added some water (on thanksgiving I will add chicken broth instead of water), put on very very low, covered and let cook for about 20 minutes. That's it. The one I made had a bit of slimy texture from the flax but that's because I didn't get to dry it out all the way. It wasn't very very slimy, just left a little on your tongue after. It was very good though, and with some cranberry sauce, I think it will hit the spot. ( I'm missing something in my stuffing, if you know what flavor it is, let me know )
Ok got the approx counts for stuffing:
Per 1/6th of recipe (using 1tbsp dehydrated onion):
Cal:211, Fat:17.4g, Carb:5, Net carb-1.85g
Per 1/4th recipe:
Cal:316.5, Fat:26.1g, Carb:7.5g, Net carb-2.78g
One minute muffin
1/4 cup Flax Meal
1/2 tsp. baking powder
1 tsp. Splenda (I used 2 tsps Wholesome organic zero) (Minus this, I added no sweetner)
1 egg
1-2 tsp butter, melted
net carbs 3 (I figure about 1 without sweetner)
Mix together the dry ingredients in a large coffee cup. Add the egg and butter, mix well. Microwave on high 50-60 seconds. The muffin pops right out! Butter and enjoy. (I used a larger square container that is bread shaped).
I cooked it, cut it into cubes, they were fairly large cubes, about 1 inch, too big in my opinion. I toasted it in a dry pan because I didn't have time to dry it out, I would think the best bet would be to toast it in the oven.
8oz sausage
2 stalks celery, diced
1tbsp dehydrated onions
1/2tbsp sage
2 tbsp butter.
Cook sausage, celery, dehydrated onions (I had no fresh), sage, butter until the sausage was done and the celery was transparent and soft. At this point you would add the flax cubes and water and put in the oven, but I don't have an oven that works, so I added some water (on thanksgiving I will add chicken broth instead of water), put on very very low, covered and let cook for about 20 minutes. That's it. The one I made had a bit of slimy texture from the flax but that's because I didn't get to dry it out all the way. It wasn't very very slimy, just left a little on your tongue after. It was very good though, and with some cranberry sauce, I think it will hit the spot. ( I'm missing something in my stuffing, if you know what flavor it is, let me know )
Ok got the approx counts for stuffing:
Per 1/6th of recipe (using 1tbsp dehydrated onion):
Cal:211, Fat:17.4g, Carb:5, Net carb-1.85g
Per 1/4th recipe:
Cal:316.5, Fat:26.1g, Carb:7.5g, Net carb-2.78g
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