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    You are in: Home / Cookbooks / My Sugar Free Collection
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    49 recipes in

    My Sugar Free Collection

    Absolutely Sugar Free Frosting by Chef Meela Photo by Dwynnie
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    Displaying up to 20 pages of results. To see all results, or register.

    I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!

    Recipe #282193

    I love pumpkin pie but do not like the crust. My mom use to get mad at me because I would eat the filling of the pie and not the crust. She said that was the hardest part of the pie to make, and I would throw it away. I came up with this recipe that tastes like pumpkin pie without the crust. My family loves this.

    Recipe #252571

    3 Reviews |  By Pritha

    This is something I like to eat for breakfast on a cold day. I keep the ingredients on hand at work so I can heat this up fresh and start the day off with a treat. It can even make a healthy dessert! I hope you enjoy!

    Recipe #347704

    Oh my gosh these low fat brownies will rock your world. Go on, give them a try.

    Recipe #431406

    Lemon Meringue pie is one of my Mom's favorites, but being a diabetic it's not the best for her. Found this lite version in "Taste of Home" magazine and anxious to try it for her. States the diabetic exchange is 1 starch, 1 fat and 1/2 fruit. I can't vouch for that as I don't know how it's figured, but am going to try this just for her. Prep time does not include chilling time. ETA: Corrected size of pudding and jello.

    Recipe #297540

    Reminds me of pumpkin pie.

    Recipe #441684

    I found this recipe on a Splenda ad, tried it and modified it a bit. I have made it several times for my husband who will NOT eat anything sugarfree...he really likes this version of apple pie.

    Recipe #77349

    I am not sure where I got this recipe, but it's saved my buns several times. When people call and ask to come over and you haven't got a thing in the world fixed, this will save your buns too. Just mix up a quick batch of cream puffs and this stuff...and they'll think you spend hours! There are variations listed at the bottom.

    Recipe #159469

    2 Reviews |  By Dissie

    So quick and easy to make pie. No cooking and very good pie! You can also make it sugar free by using sugar free whipped topping and sugar free pudding!

    Recipe #332081

    This is the sugar free version I have perfected by request. Cakes baked with Splenda stay fresher longer if unused portions are kept refrigerated. The buttermilk adds a small trace amount of sugar per serving. This base recipe is used everyday by a pastry chef to make sugar free wedding cakes, sheet cakes, petit fours, etc… I found this recipe on Obesity Help. The recipe was posted by RosieHawk. I have not tried this recipe, but I'm posting it for safe keeping.

    Recipe #412369

    Being Italian, I have a ton of family recipe's that have been handed down for generations that I love, but since I'm getting older, I have started to now play with them and make healthier versions. This is a true NY style cheese cake made with Ricotta, but i eliminated the sugar and some of the fat without compromising the taste. This is a dense, but light, cheesecake that you can serve as is or with fruit topping. I hope you enjoy as much as my family has. You really do have to refrigerate overnight or at least 8 hours for it to firm up.

    Recipe #272102

    I love apples, Gala and Granny Smith are my two favorite. You can't catch them on sale very often and that's the only time I buy them. So, this pie is pretty special. It's also pretty special because it's a diabetic pie. The Splenda is interchangeable with sugar if you are making it for a sugar-tolerant person. To kick it up a notch (even for diabetics) drizzle with caramel sauce or serve a la mode! (NOTE TO MY DIABETIC FRIENDS: I'm still working on a sugar-free caramel ice cream topping.)

    Recipe #151531

    My BF is type 1 diabetic, so I adapted my tride and true apple crisp recipe and wow! You can't even tell! Great for low-carb diets too.feel free to add some finely chopped pecans to both the aplles and the topping. My family doesn't prefer it, but it really adds a nice crunch and balance. I added the reguar full-sugar option as well.

    Recipe #328459

    3 Reviews |  By Shy617

    Very fast and easy. As an added bonus healthy!

    Recipe #286911

    8 Reviews |  By Bippie

    I just love dessert made with ricotta cheese. I had no idea this was a South Beach Diet thing to do. Here is my favorite way to eat ricotta cheese.

    Recipe #212676

    44 Reviews |  By KelBel

    A light, delicious pudding that tastes just like pumpkin pie.

    Recipe #119192

    When I saw these on the Splenda mailer I get in my email, I had to save it. These remind me SO much of a lemon pie. Not a chiffon fluffy lemon pie, but the ones that kinda resemble jello. Those are my favorite kind of lemon pie. I cannot wait to try them! Diabetic exchange info: serving size: 1 2x2 square (yeah, right!), 11 g. carbohydrates, 110 calories, 0 g sugar,exchange is 1 starch 1 fat. Sounds like a winner to me!

    Recipe #162707

    A simple and delicious sugar-free jam, try this using different fruits and gelatin powder :)

    Recipe #82787

    5 Reviews |  By dgpat

    I found this when I was looking for low or no fat recipes on the web -

    Recipe #89447

    This is so simple and so good, not just as frosting either!! I am a recently diagnosed diabetic with a gigantic sweet tooth, so I am always looking for goodies. I was sitting around bored and craving something sweet one day and this is what happened. This is pretty low in carbs too-- which is great for diabetics as well as low carb dieters. But beware, it is NOT low in fat!! This recipe makes a bunch, but I am pretty sure it can be reduced by parts. The serving number is a guess-- it depends on what you use this for.

    Recipe #123602

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