Sugar-Free Cranberry Sauce
This is the simplest homemade cranberry sauce -- no spices, no orange peel, nothing extra. It is about the thickness of pudding. I use it not only with turkey, but to put over yogurt or ricotta cheese for breakfast or a snack, or accompanying cheeses and nuts as a dessert. If you want something more jazzed up, try mycranberry chutney.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 bag of fresh cranberries (12 oz)
- Sugar substitute equal to 1 cup sugar
- 1 cup water
- 1/4 teaspoon salt
Preparation:1. Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
3. Stir frequently. The cranberries will pop, and then release their "gel" -- and the sauce will come together like magic. Cook until the sauce is the consistency you want, about 5 to 10 minutes.
Note: I used a liquid sweetener in this recipe, which added zero carbs. Powdered artificial sweeteners often use sugars as a base. For example, you could use one cup of Da Vinci's Simple Syrup instead of water.
Makes 8 servings of cranberry sauce, each approximately 1/4 cup. Each serving has 3 grams of effective carbohydrate and almost 2 grams of fiber.
Low-Carb Pumpkin Pie
People love this pie. People have told me it was the best they've even had, and they didn't know it was low-carb or sugar-free (or gluten-free). You must make it with the pecan crust for full impact. That said, it's great on its own as a baked pudding, even for breakfast.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
- 1 15 oz can pumpkin
- 2 eggs
- 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)
- 1/3 cup cream
- 1 C sugar equivalent from artificial sweetener
- 1 teaspoon dark molasses (optional)
- 2 teaspoon cinnamon
- 1 scant teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Pinch cloves
- 1/4 t salt
Preparation:As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.
1) Preheat oven to 425 F. (important)
2) Dump all the ingredients into a food processor or blender and whirl to blend.
3) Pour into the crust.
4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.
5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream
Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.
With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber.