Plan for holiday treats while staying on low carb diet

ºCompiled by Denise Swogetinsky

Kemper Messenger



It's time to think about holiday baking.

Oh no! There goes your low carb diet! Well, try some carb and sugar friendly alternatives. You can find many recipes to make your stand by classics with patience and persistence. Here's a few recipes to get you going. Just remember, planning and moderation will help you keep your low carb lifestyle.\



Apple pie

2 pie crusts

10 Apples, peeled and sliced thinly

1/2 cup splenda sugar

2 Tablespoons butter

2 Tablespoons Splenda brown sugar

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

sprinkle of vanilla

lemon juice

Flour, cornstarch



Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.

For the filling, use a combination of different types of apples.. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape. Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.Bake about 45 minutes, or until crust is golden brown.



Sweet potato pie

4 med. sweet potatoes, baked and sliced 2 c.

1 1/2 tsp. vanilla

1 1/2 tsp. cinnamon

3 eggs

1 3/4 c. Splenda sugar

1 stick butter, soft

1 pie crust



Cream sugar and butter with mixer. Add rest of ingredients, mix and pour into unbaked 9 or 10-inch pie crust. Bake at 425 degrees for 15 minutes. Reduce to 350 degrees for 30 to 45 minutes. Mixer will pick up all the strings in sweet potatoes so they can be removed.



Chocolate Cream Pie

Baked 8" Pie Shell

1-1/8 cups Splenda sugar

1/3 tsp. salt

2 tbsp. cornstarch

3/4 tbsp. flour

2-1/4 cups whole milk

2-1/2 squares unsweetened chocolate, chopped

2 egg yolks, slightly beaten

1 tbsp. butter

1 tsp. vanilla



Melt chocolate slightly in microwave. Mix sugar, salt, cornstarch, flour in saucepan. Slowly stir in milk and melted chocolate. Boil 1 minute over medium heat, stirring constantly. Remove from heat. Stir half of mixture into egg yolks, then blend into hot mixture in saucepan. Boil 1 more minute stirring constantly. Remove from heat. Blend in butter, vanilla.Pour into pre-baked pie shell, and refrigerate for about 2 hours. Good with sugar free cool whip.



Coconut Cream Pie

1 pie crust

3/4 cup splenda sugar

3 tbsp. cornstarch

2 cups milk

2 egg yolks

1 tsp. vanilla

1 cup unsweetened coconut

3 egg whites

1/2 cups splenda sugar

1/4 tsp. vanilla



Punch holes in pie crust and cook on 400°F for 10-15 minutes Stir 3/4 cup sugar, cornstarch, and milk together. Beat 2 egg yolks in a separate bowl then add to rest Cook on medium heat in medium saucepan. Stir till thick and bubbly. (watch attentively) Add at teaspoon of vanilla and 1 cup of coconut Pour into pie. In a separate bowl: Beat 3 egg whites with mixer till foamy Add sugar, while mixing, SLOWLY!!! Make sure you add until it is STIFF!!!! Add vanilla Pour over pie. Add desired amount of coconut over top of pie. Cook on 400 for 5-8 minutes Let cool and enjoy.



Pumpkin Pie

3/4 cup pumpkin

2 tablespoons molasses

3/4 cup splenda sugar

1/2 teaspoon salt

1 1/2 tablespoons flour

2 eggs, separated

milk combined with 1 can of evaporated milk

1 teaspoon cinnamon

1/4 teaspoon ground ginger

2 tablespoons Myers rum

Pie shell



Separate eggs. In a clean bowl beat egg whites only until slightly foamy. In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total. In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites. Pour into pie shell. Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.