REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)
If you thought your days of coconut cream pie were over once you started that diet, then you haven't tried this recipe. It's more or a macaroon-custard-souffle than a "cream" pie, but it is delicious nonetheless. The best part? You don't even have to make a crust for it because it makes its own as it bakes. That's why it's called impossible!
Provided by Vraklis
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
- Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
- *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.
LOW CARB CHEESECAKE WITH ALMOND CRUST
I've been searching for a low carb cheesecake since I've given up sugar and so, using ideas from different recipes, I came up with this one. I made it with raspberry jello and then I pureed a 1/2 pint of raspberries with some Splenda (add to your taste) and a tsp. of gelatin. Then I spread it on the cheesecake before chilling.
Provided by Mina in Toronto
Categories Cheesecake
Time 22m
Yield 1 cheesecake, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Almond Crust:.
- Preheat oven to 350°F.
- Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
- Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
- Cheesecake Filling:.
- Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
- Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
- This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.
Nutrition Facts : Calories 180.2, Fat 13.5, SaturatedFat 8.7, Cholesterol 39, Sodium 379.3, Carbohydrate 7.3, Sugar 3.6, Protein 8
ALMOND-CRUST RASPBERRY CHEESECAKE
A quick raspberry sauce adds pastry-shop polish to this lovely and delicious cheesecake. Get the recipe.
Provided by Phoebe Lapine
Categories Cake Dessert Cream Cheese Raspberry Almond Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
- In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
- Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.
SUGAR FREE COCONUT CREAM PIE
This is the best recipe for Coconut Cream and Chocolate Silk pies that I have ever eaten. You don't miss the sugar.
Provided by Mavis 74
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
- Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
- ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.
LOW SUGAR COCONUT-ALMOND PIE CRUST OR CHEESECAKE CRUST
I put this together so my husband could make his favorite key lime pie but still be a "little" healthy. We enjoy collaborating on recipes! He is quite the cook in his own right. Almond meal is finely ground. You can make your own by pulsing in a food processor but be careful not to make almond butter out of it, which can happen if it is processed for too long. Same with the coconut, although I buy mine ready made. Just make sure it is unsweetened coconut or the recipe will be off. Pulse it in the food processor until it is like tiny crumbs. For unsweetened coconut you can also try making that from a fresh coconut if you can't find unsweetened coconut at the market. Enjoy!
Provided by PalatablePastime
Categories Dessert
Time 15m
Yield 1 crust, 7-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 350°F.
- Mix vanilla and butter together in a large bowl.
- Add other ingredients and mix until all the crumbs are moistened.
- Press into a pie plate and bake at 350F for 10 minutes.
- Remove from oven and allow to cool.
- Use as you would a graham cracker crust.
Nutrition Facts : Calories 146.5, Fat 11.1, SaturatedFat 4.5, Cholesterol 17.4, Sodium 59, Carbohydrate 10.9, Fiber 1.1, Sugar 4.6, Protein 2
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