I was wondering...does anyone have any "tried and true" SBD versions of the traditional Thanksgiving dishes? You know, stuffing, cranberry sauce, greenbean casserole, pies, etc.......
HOLIDAY TURKEY 12 pounds whole turkey, thawed 2 medium onions, cut in eighths 3 medium celery stalks, cut in thirds 4 cloves garlic, cut in half 1 cup chopped fresh parsley leaves No-stick cooking spray
Preheat oven to 325°F. Remove neck and giblets from body and neck cavities; set aside (discard liver). Rinse and dry turkey with paper towels. Mix the onion, celery, garlic, and parsley together and fill the body cavity of the turkey with it. Place turkey, breast side up, on flat rack in shallow roasting pan. Coat skin with cooking spray. Roast turkey 3 1⁄2 to 3 3⁄4 hours or until it is 180°F in the thigh area. Cover breast and top of drumsticks with foil after 1 1⁄2 hours to prevent overcooking of breast
TURKEY GRAVY WITH PAN DRIPPINGS 1/4 cup turkey pan drippings 3 3/4 cup chicken broth 1/4 cup arrowroot
In a medium saucepan, add pan drippings to pan. Blend 1⁄4 cup arrowroot into drippings in pan. Gradually blend in broth until smooth. Bring to a boil, then stir and simmer about 5 minutes. Add finely chopped cooked giblets, if desired.
SHALLOT & WALNUT GRAVY 4 roasted shallots from turkey 1 cup sauvignon blanc or other full-bodied white wine 1 cup reduced-sodium chicken broth, plus additional if needed 2 tablespoons cornstarch or arrowroot 1 tablespoon walnut oil
Using a slotted spoon, scoop shallots from turkey cavity; coarsely chop and set aside. Discard remaining contents of cavity. Pour roasting pan juices into a medium bowl; spoon off any fat. Place roasting pan on stovetop, straddled over 2 burners over high heat. Add wine and 1 cup broth; bring mixture to a boil. Using wooden spoon, scrape up any browned bits. Continue to boil until reduced by half, about 3 minutes. Pour into a large glass measuring cup; add degreased pan juices from bowl. Add enough broth if necessary to equal 3 cups liquid. Pour mixture from measuring cup into heavy medium saucepan. Bring to a boil over high heat; reduce heat and bring to a simmer. Sprinkle cornstarch over liquid; whisk to combine. Add any accumulated juices form turkey platter. Simmer about 8 minutes, until gravy thickens enough to coat spoon lightly, whisking often. Add chopped shallots and walnut oil to gravy. Simmer 1 minute. Season with salt and pepper to taste.
WHOLE-WHEAT AND SAGE STUFFING 1 16-ounce can fat-free chicken stock 1 cup onion, diced small 1/2 cup celery, diced small 2 tablespoons extra-virgin olive oil 1 large egg, lightly beaten 2 teaspoons rubbed sage 1/4 teaspoon ground pepper 8 slices whole-wheat bread (crusts removed), cut into 1/2-inch cubes
Preheat oven to 350°F. Heat oil in skillet and sauté onions and celery until translucent. Remove from heat and let cool. Cut bread into 1/2-inch cubes and set aside. In a large bowl, mix bread, vegetables, egg, sage, salt, and pepper. Spray 1 1/2-quart casserole dish with nonstick spray. Bake about 30 minutes.
GREEN BEAN CASSEROLE 2 tbsp. canola oil, plus more for leeks 2 tbsp. whole wheat flour 1 (15-ounce) can mushroom broth (or chicken or vegetable broth) 1 cup sliced fresh mushrooms 1-1/2 lbs frozen French- string beans, defrosted 1/2 cup frozen pearl onions, thawed 2 medium leeks (white part and some of the green), cleaned and thinly sliced Salt & pepper
Pre-heat oven to 350 degrees In a small saucepan, heat the 2 tbsp of canola oil over medium heat. Sprinkle in the flour and stir constantly to form a paste (you are making a roux, used to thicken the broth). Once a paste forms, slowly pour in the mushroom broth while whisking constantly to prevent lumps. Continue cooking until broth is thick. Meanwhile, layer green beans, mushrooms, and pearl onions in a casserole dish. Pour the thickened sauce over and bake for 25 minutes. While casserole is baking, place leeks in a small saucepan and add just enough canola oil to cover (it seems like a lot, but you drain it). Place the saucepan over low heat and allow leaks to slowly crisp. Cook until the leeks have stopped making noise. Remove from oil and drain on paper towels. Remove casserole from oven, stir it and top with the crispy leeks. Return it to the oven and bake for another 5 minutes.
CRANBERRY ORANGE RELISH 1 bag fresh cranberries 1 whole orange, cut up (with rind) 1/2 c. granular splenda (or more)
Using a food processor, grind the berries. Add the orange pieces rind and all. Add the splenda. Voila. I froze half for later use. I added a spoonful to my yogurt this morning. It was very zesty and I'll have to admit I stirred in another packet of splenda. =) Let me know if you try it!
JELLIED CRANBERRIES 1 envelope (four 1/2-cup servings) sugar-free cranberry gelatin 3/4 cup boiling water 1/2 cup cold water ice cubes 2 cups fresh cranberries 2 teaspoons orange zest
Stir boiling water into gelatin powder in medium bowl at least 2 minutes until completely dissolved. Measure 1⁄2 cup of cold water and add enough ice cubes to make 1 1⁄4 cups ice water. Add cold water and ice cubes to gelatin. Stir until slightly thickened. Remove any remaining ice. Set aside. Add cranberries and orange zest to bowl of food processor or blender. Process until finely chopped (do not puree). Add to dissolved gelatin. Mix well. Cover and refrigerate until set (about 3 hours).
SWEET POTATO, PEAR, AND SAUSAGE STUFFING 1 tablespoon olive oil 2 pounds turkey sausage 1 onion, chopped 4 stalks celery and leaves, chopped 4 cups day old whole wheat bread cubes 6 large sweet potatoes, cooked and mashed 1 cup chopped mushrooms 4 large pears, chopped coarsely salt and black pepper 1 teaspoon nutmeg 1 teaspoon thyme
Sauté the sausage meat and oil in a medium frying pan. Remove the sausage from the fat and add the chopped onion and celery. Sauté until the onion is soft. Combine all of the ingredients well. Stuff the turkey if desired and bake the extra alongside for one hour in a greased casserole.
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately.
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices, and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately, or keep warm, uncovered, in a 200° F oven.
MAPLE-MASHED SWEET POTATOES 1 lb. sweet potatoes, peeled, in 2-in. chunks 2 medium carrots, thinly sliced 2 tablespoons sugar free maple syrup Pinch of ground nutmeg Freshly ground black pepper
Place the sweet potatoes and carrots in a medium saucepan. Add 1-inch water, cover, and bring to a boil over high heat. Reduce the heat to medium and simmer for 9 to 10 minutes, or until the vegetables are very tender. Drain in a colander and return to the saucepan. Mash until smooth. Stir in the maple syrup and nutmeg and pepper to taste.
PRALINE SWEET POTATOES 8 medium sweet potatoes (about 5 lbs), peeled and cut into thirds 1/4 cup Splenda 1 cup pecans (4 ounces) 5 TB Smart Balance spread 1/2 cup LOL Half and Half 1 1/2 teaspoons salt
In 8-quart saucepot heat sweet potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 20-25 min., until fork tender. Drain, return to saucepot. Meanwhile, grease cookie sheet. In 1-quart sauce pan, heat Splenda and _ cup water, stirring gently, over low heat until Splenda dissolves. Increase heat to medium and boil rapidly, without stirring, about 7 min, until syrup turns light golden brown. Stir in pecans and 2 TB Smart Spread until combined. Spread pecan mixture into a thin layer on cookie sheet; cool. In saucepot with sweet potatoes, add in half and half, salt and remaining 3 TB Smart Spread. With potato masher, mash potatoes until almost smooth. Heat mixture over low heat. To serve, spoon mashed sweet potatoes into large bowl. Break pecan mixture into small pieces and sprinkle on top.
ORANGE-GINGER SWEET POTATO CASSEROLE 4 medium sweet potatoes (3 1/2 lbs), scrubbed 1 orange 2 teaspoons minced fresh ginger Salt and black pepper 1 tablespoon Splenda® or sugar substitute 2 large egg yolks 1/2 cup nonfat milk Nonstick cooking spray 1/3 cup chopped pecans
Preheat oven to 400°F. Line a baking sheet with foil. Pierce potatoes with fork and place on sheet. Bake 75 minutes, until very tender. Remove from oven; cut in half lengthwise and let cool 10 minutes. Reduce oven temperature to 375°F. From orange, grate 1 tablespoon zest. When cool enough to handle, scoop flesh from potatoes into bowl of food processor. Add orange zest, ginger, salt, and pepper; process to combine. Taste, add Splenda® as desired. Add yolks to mixture; process to combine. With motor running, pour milk through feed tube and process until blended. Coat a 1 1/2-quart casserole with nonstick cooking spray. Spoon potato mixture into pan; spread to an even layer with a spatula. Sprinkle evenly with pecans. Bake 30 minutes, until hot and topping is browned.
SAVORY CHEDDAR CHEESE BISCUITS 2 1/2 c whole grain pastry flour 1 Tbsp baking powder 1/4 tsp baking soda 1 1/2 tsp dried thyme 1/2 tsp freshly ground black pepper 1/4 tsp salt 1/4 c + 2 Tbsp chilled trans-free margarine, cut into bits 12 oz reduced-fat Cheddar, shredded (3 c) 1 1/3 c fat-free milk
Heat oven to 400°F. Lightly coat 2 baking sheets with cooking spray. Whisk flour, baking powder, baking soda, thyme, pepper, and salt in large bowl. Add margarine and, using pastry cutter or 2 knives, blend until mixture resembles coarse meal. Add cheese and toss to coat. Slowly stir in milk and mix just to combine. Drop dough by quarter cupfuls onto baking sheets, about 2" apart. Bake until edges and tops are golden, 14 to 16 minutes. Serve warm or at room temperature. Makes 20 Biscuits.
PUMPKIN PIE 1 can Libby's pumpkin 1 can Fat Free evaporated milk 3 eggs 3/4 cup baking Splenda* 3 tsp. pumpkin pie spice (or to taste. ginger, cinnamon, cloves, nutmeg) 1 tsp. vanilla 1/2 tsp. salt
Preheat oven to 450*. Mix the eggs and milk together then add the rest of the ingredients. Mix together for about a minute. Spray PAM in a glass pie pan. Pour the mix into the pie pan. Cook for 15 minutes at 450*. Turn the oven to 350* and cook for 30-45 minutes.
Nut Crust: 1 cup whole almonds 1 cup pecans 1/4 cup I Can't Believe It's Not Butter Spray 1 Tablespoon Whey Low or Splenda
Grind nuts in food processor till very fine. Add butter and sugar and blend more. Turn into your pan and press evenly with the back of a spoon till compacted smooth. Bake for 15 minutes at 350 degrees F. This crust is awesome!
SBD PUMPKIN CREAM CHEESE PIE Nut Crust: 2/3 cup pecan halves 3/4 cup old fashioned rolled oats 3/4 cup whole wheat pastry flour 3 Tbs Splenda 1 pinch salt 1/2 tsp cinnamon 1/4 cup trans-fat-free margarine, softened (such as Smart Balance)
Cream Cheese Filling: 8 oz pkg. reduced fat cream cheese 1/4 cup Splenda 1/2 tsp vanilla 1 egg
Pumpkin Filling: 1 1/4 cup solid pack canned pumpkin 1/2 cup Splenda 1 tsp cinnamon* 1/4 tsp ginger* 1/4 tsp nutmeg* 1 dash salt 1 cup 2% low fat evaporated milk 2 eggs, slightly beaten
Line a baking sheet with foil, place it in the oven and preheat to 350°. The baking sheet will prevent over-browning. Crust: Add pecans, oats, pastry flour, Splenda, cinnamon and salt to food processor. Pulse until pecans are coarsely ground. Add margarine and pulse until mixture begins to stick together. Lightly coat a 9" pie plate with cooking spray. Press crust mixture into pie dish, crimping edges if desired. Bake for 10 to 12 minutes. Let cool while preparing the filling. Cream cheese filling: In a small bowl, combine the cream cheese filling ingredients; beat until smooth and creamy. Set aside. Pumpkin filling: In a medium bowl, combine all pumpkin filling ingredients; mix well. Pour the pumpkin filling into the baked and cooled crust. Spoon the cream cheese filling in random dots over the pumpkin filling. Being careful not to damage the crust, use a popsicle stick or plastic knife and marble the cream cheese filling by dragging the stick in an allover S-motion. Turn pie 1/4 turn and repeat. Bake on preheated baking sheet for 50-55 minutes or until puffy and set. Knife inserted near center should come out clean. Cool on a wire rack and then refrigerate for at least 3 hours before slicing. Slice pie into 12 or more slices and try to limit your servings! Servings: 12
Here you go....
Check this out:
Here are some to start with:
HOLIDAY TURKEY
12 pounds whole turkey, thawed
2 medium onions, cut in eighths
3 medium celery stalks, cut in thirds
4 cloves garlic, cut in half
1 cup chopped fresh parsley leaves
No-stick cooking spray
Preheat oven to 325°F. Remove neck and giblets from body and neck cavities; set aside (discard liver). Rinse and dry turkey with paper towels. Mix the onion, celery, garlic, and parsley together and fill the body cavity of the turkey with it. Place turkey, breast side up, on flat rack in shallow roasting pan. Coat skin with cooking spray. Roast turkey 3 1⁄2 to 3 3⁄4 hours or until it is 180°F in the thigh area. Cover breast and top of drumsticks with foil after 1 1⁄2 hours to prevent overcooking of breast
TURKEY GRAVY WITH PAN DRIPPINGS
1/4 cup turkey pan drippings
3 3/4 cup chicken broth
1/4 cup arrowroot
In a medium saucepan, add pan drippings to pan. Blend 1⁄4 cup arrowroot into drippings in pan. Gradually blend in broth until smooth. Bring to a boil, then stir and simmer about 5 minutes. Add finely chopped cooked giblets, if desired.
SHALLOT & WALNUT GRAVY
4 roasted shallots from turkey
1 cup sauvignon blanc or other full-bodied white wine
1 cup reduced-sodium chicken broth, plus additional if needed
2 tablespoons cornstarch or arrowroot
1 tablespoon walnut oil
Using a slotted spoon, scoop shallots from turkey cavity; coarsely chop and set aside. Discard remaining contents of cavity. Pour roasting pan juices into a medium bowl; spoon off any fat. Place roasting pan on stovetop, straddled over 2 burners over high heat. Add wine and 1 cup broth; bring mixture to a boil. Using wooden spoon, scrape up any browned bits. Continue to boil until reduced by half, about 3 minutes. Pour into a large glass measuring cup; add degreased pan juices from bowl. Add enough broth if necessary to equal 3 cups liquid. Pour mixture from measuring cup into heavy medium saucepan. Bring to a boil over high heat; reduce heat and bring to a simmer. Sprinkle cornstarch over liquid; whisk to combine. Add any accumulated juices form turkey platter. Simmer about 8 minutes, until gravy thickens enough to coat spoon lightly, whisking often. Add chopped shallots and walnut oil to gravy. Simmer 1 minute. Season with salt and pepper to taste.
WHOLE-WHEAT AND SAGE STUFFING
1 16-ounce can fat-free chicken stock
1 cup onion, diced small
1/2 cup celery, diced small
2 tablespoons extra-virgin olive oil
1 large egg, lightly beaten
2 teaspoons rubbed sage
1/4 teaspoon ground pepper
8 slices whole-wheat bread (crusts removed), cut into 1/2-inch cubes
Preheat oven to 350°F. Heat oil in skillet and sauté onions and celery until translucent. Remove from heat and let cool. Cut bread into 1/2-inch cubes and set aside. In a large bowl, mix bread, vegetables, egg, sage, salt, and pepper. Spray 1 1/2-quart casserole dish with nonstick spray. Bake about 30 minutes.
GREEN BEAN CASSEROLE
2 tbsp. canola oil, plus more for leeks
2 tbsp. whole wheat flour
1 (15-ounce) can mushroom broth (or chicken or vegetable broth)
1 cup sliced fresh mushrooms
1-1/2 lbs frozen French- string beans, defrosted
1/2 cup frozen pearl onions, thawed
2 medium leeks (white part and some of the green), cleaned and thinly sliced
Salt & pepper
Pre-heat oven to 350 degrees In a small saucepan, heat the 2 tbsp of canola oil over medium heat. Sprinkle in the flour and stir constantly to form a paste (you are making a roux, used to thicken the broth). Once a paste forms, slowly pour in the mushroom broth while whisking constantly to prevent lumps. Continue cooking until broth is thick. Meanwhile, layer green beans, mushrooms, and pearl onions in a casserole dish. Pour the thickened sauce over and bake for 25 minutes. While casserole is baking, place leeks in a small saucepan and add just enough canola oil to cover (it seems like a lot, but you drain it). Place the saucepan over low heat and allow leaks to slowly crisp. Cook until the leeks have stopped making noise. Remove from oil and drain on paper towels. Remove casserole from oven, stir it and top with the crispy leeks. Return it to the oven and bake for another 5 minutes.
CRANBERRY ORANGE RELISH
1 bag fresh cranberries
1 whole orange, cut up (with rind)
1/2 c. granular splenda (or more)
Using a food processor, grind the berries. Add the orange pieces rind and all. Add the splenda. Voila. I froze half for later use. I added a spoonful to my yogurt this morning. It was very zesty and I'll have to admit I stirred in another packet of splenda. =) Let me know if you try it!
JELLIED CRANBERRIES
1 envelope (four 1/2-cup servings) sugar-free cranberry gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
2 cups fresh cranberries
2 teaspoons orange zest
Stir boiling water into gelatin powder in medium bowl at least 2 minutes until completely dissolved. Measure 1⁄2 cup of cold water and add enough ice cubes to make 1 1⁄4 cups ice water. Add cold water and ice cubes to gelatin. Stir until slightly thickened. Remove any remaining ice. Set aside. Add cranberries and orange zest to bowl of food processor or blender. Process until finely chopped (do not puree). Add to dissolved gelatin. Mix well. Cover and refrigerate until set (about 3 hours).
SWEET POTATO, PEAR, AND SAUSAGE STUFFING
1 tablespoon olive oil
2 pounds turkey sausage
1 onion, chopped
4 stalks celery and leaves, chopped
4 cups day old whole wheat bread cubes
6 large sweet potatoes, cooked and mashed
1 cup chopped mushrooms
4 large pears, chopped coarsely
salt and black pepper
1 teaspoon nutmeg
1 teaspoon thyme
Sauté the sausage meat and oil in a medium frying pan. Remove the sausage from the fat and add the chopped onion and celery. Sauté until the onion is soft. Combine all of the ingredients well. Stuff the turkey if desired and bake the extra alongside for one hour in a greased casserole.
WHIPPED SWEET POTATOES (SERVES 2)
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately.
AUTUMN-SPICED SWEET POTATOES
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices, and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately, or keep warm, uncovered, in a 200° F oven.
MAPLE-MASHED SWEET POTATOES
1 lb. sweet potatoes, peeled, in 2-in. chunks
2 medium carrots, thinly sliced
2 tablespoons sugar free maple syrup
Pinch of ground nutmeg
Freshly ground black pepper
Place the sweet potatoes and carrots in a medium saucepan. Add 1-inch water, cover, and bring to a boil over high heat. Reduce the heat to medium and simmer for 9 to 10 minutes, or until the vegetables are very tender. Drain in a colander and return to the saucepan. Mash until smooth. Stir in the maple syrup and nutmeg and pepper to taste.
PRALINE SWEET POTATOES
8 medium sweet potatoes (about 5 lbs), peeled and cut into thirds
1/4 cup Splenda
1 cup pecans (4 ounces)
5 TB Smart Balance spread
1/2 cup LOL Half and Half
1 1/2 teaspoons salt
In 8-quart saucepot heat sweet potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 20-25 min., until fork tender. Drain, return to saucepot. Meanwhile, grease cookie sheet. In 1-quart sauce pan, heat Splenda and _ cup water, stirring gently, over low heat until Splenda dissolves. Increase heat to medium and boil rapidly, without stirring, about 7 min, until syrup turns light golden brown. Stir in pecans and 2 TB Smart Spread until combined. Spread pecan mixture into a thin layer on cookie sheet; cool. In saucepot with sweet potatoes, add in half and half, salt and remaining 3 TB Smart Spread. With potato masher, mash potatoes until almost smooth. Heat mixture over low heat. To serve, spoon mashed sweet potatoes into large bowl. Break pecan mixture into small pieces and sprinkle on top.
ORANGE-GINGER SWEET POTATO CASSEROLE
4 medium sweet potatoes (3 1/2 lbs), scrubbed
1 orange
2 teaspoons minced fresh ginger
Salt and black pepper
1 tablespoon Splenda® or sugar substitute
2 large egg yolks
1/2 cup nonfat milk
Nonstick cooking spray
1/3 cup chopped pecans
Preheat oven to 400°F. Line a baking sheet with foil. Pierce potatoes with fork and place on sheet. Bake 75 minutes, until very tender. Remove from oven; cut in half lengthwise and let cool 10 minutes. Reduce oven temperature to 375°F. From orange, grate 1 tablespoon zest. When cool enough to handle, scoop flesh from potatoes into bowl of food processor. Add orange zest, ginger, salt, and pepper; process to combine. Taste, add Splenda® as desired. Add yolks to mixture; process to combine. With motor running, pour milk through feed tube and process until blended. Coat a 1 1/2-quart casserole with nonstick cooking spray. Spoon potato mixture into pan; spread to an even layer with a spatula. Sprinkle evenly with pecans. Bake 30 minutes, until hot and topping is browned.
SAVORY CHEDDAR CHEESE BISCUITS
2 1/2 c whole grain pastry flour
1 Tbsp baking powder
1/4 tsp baking soda
1 1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 c + 2 Tbsp chilled trans-free margarine, cut into bits
12 oz reduced-fat Cheddar, shredded (3 c)
1 1/3 c fat-free milk
Heat oven to 400°F. Lightly coat 2 baking sheets with cooking spray. Whisk flour, baking powder, baking soda, thyme, pepper, and salt in large bowl. Add margarine and, using pastry cutter or 2 knives, blend until mixture resembles coarse meal. Add cheese and toss to coat. Slowly stir in milk and mix just to combine. Drop dough by quarter cupfuls onto baking sheets, about 2" apart. Bake until edges and tops are golden, 14 to 16 minutes. Serve warm or at room temperature. Makes 20 Biscuits.
PUMPKIN PIE
1 can Libby's pumpkin
1 can Fat Free evaporated milk
3 eggs
3/4 cup baking Splenda*
3 tsp. pumpkin pie spice (or to taste. ginger, cinnamon, cloves, nutmeg)
1 tsp. vanilla
1/2 tsp. salt
Preheat oven to 450*. Mix the eggs and milk together then add the rest of the ingredients. Mix together for about a minute. Spray PAM in a glass pie pan. Pour the mix into the pie pan. Cook for 15 minutes at 450*. Turn the oven to 350* and cook for 30-45 minutes.
Nut Crust:
1 cup whole almonds
1 cup pecans
1/4 cup I Can't Believe It's Not Butter Spray
1 Tablespoon Whey Low or Splenda
Grind nuts in food processor till very fine. Add butter and sugar and blend more. Turn into your pan and press evenly with the back of a spoon till compacted smooth. Bake for 15 minutes at 350 degrees F. This crust is awesome!
SBD PUMPKIN CREAM CHEESE PIE
Nut Crust:
2/3 cup pecan halves
3/4 cup old fashioned rolled oats
3/4 cup whole wheat pastry flour
3 Tbs Splenda
1 pinch salt
1/2 tsp cinnamon
1/4 cup trans-fat-free margarine, softened (such as Smart Balance)
Cream Cheese Filling:
8 oz pkg. reduced fat cream cheese
1/4 cup Splenda
1/2 tsp vanilla
1 egg
Pumpkin Filling:
1 1/4 cup solid pack canned pumpkin
1/2 cup Splenda
1 tsp cinnamon*
1/4 tsp ginger*
1/4 tsp nutmeg*
1 dash salt
1 cup 2% low fat evaporated milk
2 eggs, slightly beaten
Line a baking sheet with foil, place it in the oven and preheat to 350°. The baking sheet will prevent over-browning.
Crust: Add pecans, oats, pastry flour, Splenda, cinnamon and salt to food processor. Pulse until pecans are coarsely ground. Add margarine and pulse until mixture begins to stick together. Lightly coat a 9" pie plate with cooking spray. Press crust mixture into pie dish, crimping edges if desired. Bake for 10 to 12 minutes. Let cool while preparing the filling.
Cream cheese filling: In a small bowl, combine the cream cheese filling ingredients; beat until smooth and creamy. Set aside.
Pumpkin filling: In a medium bowl, combine all pumpkin filling ingredients; mix well. Pour the pumpkin filling into the baked and cooled crust. Spoon the cream cheese filling in random dots over the pumpkin filling. Being careful not to damage the crust, use a popsicle stick or plastic knife and marble the cream cheese filling by dragging the stick in an allover S-motion. Turn pie 1/4 turn and repeat.
Bake on preheated baking sheet for 50-55 minutes or until puffy and set. Knife inserted near center should come out clean. Cool on a wire rack and then refrigerate for at least 3 hours before slicing. Slice pie into 12 or more slices and try to limit your servings! Servings: 12