Holiday Baking Recipes, Weight Loss Surgery Style

You don't have to use Splenda, you can use any sugar substitute. We have found that Splenda works best for us.

LEMON BARS

INGREDIENTS

1 cup all-purpose flour

2 tablespoons Splenda

1/8 teaspoon salt

8 tablespoons cold butter, cut into 1/2 inch pieces

4 large eggs

1/2 cup half-and-half

1 1/4 cups Splenda

1/3 cup all-purpose flour

1 tablespoon grated fresh lemon peel

1/2 cup fresh lemon juice

DIRECTIONS

1.    Crust Directions: preheat oven to 350 degrees F. Lightly spray an 8-x-8-inch baking pan with vegetable cooking spray; set aside.

2.    Combine flour, Splenda, and salt in food processor bowl; pulse 2 to 3 times. Add butter; pulse until mixture resembles coarse meal. Press mixture into prepared pan; bake 20 minutes or until crust is lightly browned.

3.    Filling Directions: whisk together eggs and half-and-half in a medium bowl; gradually whisk in Splenda and flour. Whisk in lemon peel and lemon juice; pour over hot crust. Bake 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack; dust with powdered sugar, if desired. Cut into 2-inch squares.

SUGAR FREE SUGAR COOKIES

INGREDIENTS

1 cup unsalted butter, softened

1 cup Splenda Sugar

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Optional Garnishes: decorative candies and colored sugars, sugar free vanilla frosting

DIRECTIONS

1.    Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add Splenda, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

2.    Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to Splenda, beating until blended. Do not over-mix.

3.    Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.

4.    Preheat oven to 325 degrees F.

5.    Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.

6.    Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

CLOSE TO SUGAR FREE CUSTARD PIE

INGREDIENTS

1 (9 inch) unbaked pie crust

3 eggs, beaten

¾ cup Splenda

¼ teaspoon salt

1 teaspoon vanilla extract

1 egg white

2 ½ cups scalded milk

¼ teaspoon ground nutmeg

DIRECTIONS

1.    Preheat oven to 400 degrees F

2.    Mix together eggs, Splenda, salt and vanilla. Blend in the scalded milk.

3.    Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg

4.    Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

CLOSE TO SUGAR FREE PUMPKIN CHOCOLATE CHIP COOKIES

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup Splenda
1 cup Splenda brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) Sugar Free Chocolate Chips
Nonstick cooking spray or parchment paper

1. Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
2. 
   
3. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
4. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.
6. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
7. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

CLOSE TO SUGAR FREE CRANBERRY ORANGE MUFFINS

INGREDIENTS

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup butter

1/4 cup Splenda

3/4 teaspoon orange zest

1 large egg

1/3 cup vanilla nonfat yogurt

1/2 cup chopped fresh cranberries

DIRECTIONS

1.    PREHEAT oven to 375 degrees F. Line 6 muffin cups with paper liners or spray with nonstick spray.

2.    MIX together flour, baking powder and baking soda. Set aside.

3.    BEAT butter at medium speed with an electric mixer until creamy. Gradually add Splenda and orange zest beating until light and fluffy. Add egg and beat.

4.    STIR in vanilla yogurt. Gradually stir in flour mixture until just combined.

5.    FOLD in cranberries. Spoon batter evenly into muffin cups.

6.    BAKE 15-20 minutes or until lightly browned. Remove from pan, cool on wire rack.

CLOSE TO SUGAR FREE PUMPKIN CHEESECAKE

INGREDIENTS

• CRUST:
• 1 cup graham cracker crumbs
• 1 1/2 teaspoons cinnamon
• 1/4 cup SPLENDA^® No Calorie Sweetener, Granulated
• 1/3 cup light butter, melted

FILLING: 

• 3 (8 ounce) packages fat free cream cheese
• 2 (8 ounce) packages reduced fat cream cheese
• 1 1/2 cups Splenda
• 3 tablespoons all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon ground ginger
• 1 pinch ground cloves
• 1 (15 ounce) can pumpkin puree
• 1/4 cup fat free half-and-half
• 1/2 cup egg beaters
• 1 tablespoon vanilla
• 
  

TOPPING:

• 2 cups reduced-fat sour cream
• 1/2 cup Splenda
• 1 teaspoon vanilla
• 2 drops maple flavor

DIRECTIONS

1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. Set aside.
2. Mix crust ingredients together and firmly press onto bottom of prepared springform pan. Bake 12-15 minutes or until lightly browned and firm. Cool.
3. Blend together cream cheese, Splenda, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin. Mix on medium speed until well blended. Scrape sides of bowl and mix until mixture is smooth and lump-free.
4. Turn mixer on low and slowly add half-and-half, Egg Beaters^® and vanilla. Blend until well mixed.
5. Pour over prepared crust. Bake in preheated 350 degrees F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool.
6. Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool 20-25 minutes on a wire rack. Chill 4- 6 hours or overnight in the refrigerator. This, like all cheesecakes, is best if prepared a day in advance.