Desserts

BY: Becky

Since these have protein in them you can justify eating these sweet treats.

• 1 1/2 c peanut butter (i used simply jif)
• 2 scoops of unjury chocolate (or any other choc protein pwdr)
• 1/2 c low carb special K
• 3 tbsp of sugar free maple syrup
• 1/4 c chopped nuts i used pecans, walnuts, almonds
• oatmeal
• 3 packets of splenda

Mix everything up in a bowl and then roll them up into walnut sized balls and then roll them in oatmeal. You’re done!

BY: KAYE BAILEY - LIFEAFTERWLS.COM

This quick and easy dessert takes only a few minutes to put together. It’s a delicious way to include nutrient-rich blueberries in your diet year round. This WLS friendly dessert is good enough for company and easy enough to prepare regularly for your family.

Ingredients:

• 10 oz fresh or frozen blueberries
• 1 lb of fresh or frozen peach slices
• 1/4 cup apple juice

Continue reading Blueberry-Peach Crisp

This cheesecake tastes so New York, it’ll make you say “fuhgeddaboudit”.

Ingredients:

• 1 pkg lowfat cream cheese
• 1 pkg sugar free Strawberry Banana Jello
• 2 cups sugar free low fat whipped topping
• Fresh Strawberries (add bananas if you like)
• 1 graham cracker crust made with Splenda® (see our recipe)

Preparation:

• Disolve jello with 1/2 cup boiling water.
• Mix into creamcheese until there aren’t any lumps. Fold the whipped topping into this mix.
• Cut your strawberries (and bananas) length wise, so the cuts are flat.
• Line the bottom of your crust with the fruit.
• Cover with the cheesecake mix.
• If you want to add another layer of fruit in the middle, that’s fine.
• Top with fresh strawberries quartered. Refrigerate until set.

This Sugar Free version is the PERFECT crust for all of your favorite crumb pie crusts.

A touch of cinnamon and nutmeg makes this popular pie crust tasty, and there is no need for the addition of sweetener.

• 3/4 cup (200 ml) graham wafer crumbs
• 3 tbsp (45 ml) melted butter or margarine
• 1/4 tsp (1 ml) each of cinnamon and nutmeg

Combine graham wafer crumbs, butter, cinnamon and nutmeg. Press into a 9 inch (1 L) pie plate or 8 inch square pan or 9 inch spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 2 tbsp (25 ml) of the crumb mixture to sprinkle on top of the filling. Try our Strawberry Angel Pie recipe!

Use fresh or frozen strawberries to whip up this light-tasting, creamy and delicious sugar-free pie.

• 3 cups (750 ml) frozen unsweetened or fresh strawberries
• 1 cup (250 ml) water
• 1 packet unflavored gelatin
• 1 tbsp (15 ml) cornstarch
• 1 egg, separated
• 1/3 cup Splenda®
• 1 tsp. (5 ml) vanilla
• 1/2 tsp (2 ml) almond extract
• 1/4 cup (50 ml) instant skim milk powder
• 1/4 cup (50 ml) ice water
• 9 inch Graham Cracker Crust (see our recipe)

Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set.

Makes 6 servings. Each serving: 1/6 pie including crust