Cream Cheese Capped Chocolate Cupcakes Sugar Free

350° - 30 minutes. Serves 12

First Cupcakes!

Ingredients:

Cream Cheese Topping:

1 8oz pkg cream cheese (do not soften)

1 egg

1/2 tsp vanilla

1/8 tsp salt

1/3 c Splenda Granular

Food coloring (optional)

Cupcakes:

1 1/2 c flour

1 c Splenda Granular

1/4 c cocoa powder

1 tsp baking soda

1/2 tsp salt

1 c water

1 egg

1/3 c vegetable oil

1 tbsp white vinegar

1 tsp vanilla extract

Directions:

Put your cold cream cheese in a bowl and microwave for 30 seconds. Transfer to a mixing bowl and add egg, salt, vanilla and Splenda. If using a food coloring now is the time to add it. Mix on high speed until smooth.  It should be runny, not like the batter. Set aside.

In a large mixing bowl combine flour, Splenda, cocoa powder, baking soda, and salt. Mix with a fork to combine. Make a small well in the center and pour in the vegetable oil, egg, vanilla, water, and vinegar. Mix until completely combined and smooth.

Line muffin cups with papers. Fill muffin cups about 2/3rds full with the chocolate batter. Pour 2 tbsp of the cream cheese mixture on top of the batter in each cup. Bake at 350°  for 15 minute or until toothpick inserted in center comes out clean, (no chocolate batter.)

Cool in pan for 10 minutes before transferring to a wire rack.


Notes:

Curly Girl made these as her first cupcakes. Had to double recipe for our family.

source: Mommy D's Kitchen

Sugar Free Pumpkin Fluff

Serves 8

Ingredients:

2 packages vanilla or cheesecake sugar free instant pudding
2 1/4 cups milk
16 ounce can of pumpkin puree
1/2 teaspoon pumpkin pie spice
8 ounce tub of sugar-free cool whip (or make your own)

Directions:

1. Whisk together vanilla pudding and milk until thick (about a minute or so).
2. Add (to the pudding/milk mixture) pumpkin, pumpkin pie spice and fold in cool whip.

Notes:

source: Menu Mom

Sugar Free Chewy Chocolate Chip Cookies

300° - 15 minutes. Makes 30 


Ingredients:

2 1/2 c flour
1 tsp baking soda
2 tsp cornstarch
1 tsp salt
1 c margarine (melted)
1 1/2 c Splenda
2 eggs
2 egg yolks
2 tsp vanilla extract
1 tsp maple extract
1 1/4 c Grain sweetened chocolate chips



Directions:

In a bowl combine flour, cornstarch, salt, and soda. Mix and set aside. In a mixing bowl combine the melted butter, vanilla, maple extract and splenda or sugar. Mix until well combined.

While mixing on medium add in eggs and yolks one at a time until combined. Add in the flour mixture a bit at a time until everything is mixed well. Add chocolate chips and mix in with a spoon or your hands.
For the nor sugar cookies you will bake them at 300° for 15-17 minutes or until the edges BARELY start to turn darker. BARELY

Notes:

Makes abt 26 cookies depending on how large you make them. My no sugar recipe using a cookie scoop I got 30 cookies. If you make the large cookies using an ice cream scoop you will make a lot less.

source: Mommy D's Kitchen

Yummmy!  Mommy D also features the full sugar version at the link.

Frog Eye Salad

Ingredients:

1/2 c Splenda
2 tbsp flour
1 1/2 tsp salt
2 c pineapple juice (100% juice)
2 eggs (beaten)
1 tbsp lemon juice
1 16oz. acini de pepe pasta
1 tbsp vegetable oil
2 15oz. cans mandarin oranges, drained (no sugar added)
1 20oz. can crushed pineapple, drained (100% juice)
2 large bananas (bite sized pieces)
1 8oz. tub cool whip (sugar free)
Food Coloring (optional) green

Directions:
In medium sauce pan combine splenda, 1/2 tsp salt and flour. Slowly add in pineapple juice while mixing with a whisk. Add in beaten eggs and mix well.


Heat on medium until it comes to a boil, stir VERY often. Remove from heat and let cool to room temp. (If you are going to add green food coloring now is the time.)


In a large pot add enough water to cook pasta, 1 tsp salt and 1 tbsp veg. oil. Bring to a rolling boil and add pasta. Cook to al dente. Pour into a strainer and rinse in cold water. Drain well.


In a large bowl combine pasta, oranges, bananas, pineapple, cool whip and egg mixture.


Stir well and refrigerate for at least 2 hours to set.

 

Notes From Source: 

Don’t freak out! It’s not REALLY frog eyes. This is a super yummy, super easy fruit/pasta salad. It makes a LOT so it would be perfect for family get togethers and pot lucks .

source: Mommy D's Kitchen

We're trying gluten free here and less sugar is always good for my waistline!