Maple Pecan Pie, Eggnog Gingersnap Trifle and Mocha Pots de Creme = these desserts are delicious! They contain far less fat and sugar than the original recipes and Diabetics can indulge as well! Enjoy! 🙂
Maple Pecan Pie
1 unbaked Perfect Pie Crust
1/2 cup light corn syrup
1/4 cup light organic honey
1/4 cup sugar-free maple syrup
4 tablespoons (1/2 stick) unsalted margarine, melted
3 extra-large eggs, lightly beaten
1 tablespoon bourbon (optional)
1/2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest or orange extract
1/2 teaspoon kosher salt
2 1/2 cups whole pecan halves (9 ounces)
Preheat the oven to 350 degrees F.
Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell.
Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.
Yield = 8
Eggnog Gingersnap Trifle
1 (5.1-oz) package instant sugar free/fat free vanilla pudding mix
3 cups low-fat eggnog
16 oz frozen fat-free whipped topping, thawed
1 (16-oz) frozen light and/or sugar free pound cake, thawed
15 light gingersnap cookies, finely crushed
1/4 cup pecans, finely chopped
Whisk pudding mix and eggnog for 2 minutes or until well blended. Chill pudding 30 minutes to thicken. Set whipped topping and pound cake out to thaw. (Slice pound cake to promote quick thawing.)
Crumble cake (4 cups). Crush cookies (reserve 2 tablespoons); chop pecans.
Assemble trifle in this order: one-half each of the cake crumbs, cookie crumbs, pudding mixture, and whipped topping. Repeat layer.
Top with pecans and remaining 2 tablespoons cookie crumbs. Chill 1 hour (or overnight). Serve.
Yield = 12 Servings
Mocha Pots de Creme
2 teaspoons instant coffee granules
1 cup water
4 large eggs (room temperature), beaten
1 (12-oz) bag mini semi-sweet chocolate morsels
2 tablespoons organic honey
2 teaspoons vanilla extract
1 cup frozen fat-free whipped topping, thawed
1 pint fresh raspberries
Combine coffee and water in microwave-safe bowl. Microwave on HIGH 2–3 minutes or just until mixture begins to boil.
Place eggs, chocolate, honey, and vanilla in container of electric blender. Drizzle coffee in slow, steady thin stream while blending continuously; blend 1–2 minutes or until chocolate is smooth and begins to thicken.
Transfer mixture to eight serving cups (about 1/2 cup each); chill 1–1 1/2 hours or until mixture is cold and set. Top with whipped topping and raspberries. Serve.
Yield = 8 Servings
A Charlie Brown Thanksgiving