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GAgirl

How 'bout a Thanksgiving Recipe thread?

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How's about using this thread to post all your best Diabetic friendly Thanksgiving day recipes ? Please post so we can have it all in one place. Thanks in advance.

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How's about using this thread to post all your best Diabetic friendly Thanksgiving day recipes ? Please post so we can have it all in one place. Thanks in advance.

 

Excellent plan and look forward to the excellent recipes that you all test out and cook.

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Okay, because I just made this and it was fabulous, I'm posting Angie's (javagurrl's) pumpkin cheesecake recipe. I've gone ahead and incorporated her modifications into the original recipe, which was linked over in the "don't worry ~ i got this" thread.

 

Angie's Pumpkin Cheesecake

 

Crust:

2 cups almond flour

2 Tbsp Splenda

2 Tbsp stevia

1 tsp cinnamon

1 stick butter, melted

 

Mix together in small bowl and follow baking instructions below.

 

Filling:

3 8-oz packages cream cheese or Neufchatel cheese. softened

1 cup granulated sugar substitute (if you use erythritol, make sure it is powdered)

1 cup pumpkin puree

1 Tbsp vanilla

2 Tbsps pumpkin pie spice

3 eggs

1/4 cup half & half or cream

 

Preheat oven to 375 degrees. Prepare a 9" springform pan with non-stick spray then spread the crust evenly on the bottom and 1" up the sides of the pan. Bake at 375 for 10 minutes. If the crust pulls away from the sides of the pan, push it back gently with the back of a spoon. For the filling, beat the cream cheese, pumpkin, spice, sweetener and vanilla until smooth and creamy. Add the eggs and half & half or cream; beat until combined. Pour the filling into the prepared crust and bake for 45-65 minutes or until it appears set when shaken. Loosen the cake from the sides of the pan and allow to cool for 30 minutes. Remove the sides of the springform pan and cool completely. Chill for 3-4 hours before slicing. Top with whipped cream if desired.

 

Caro

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Here is one even the non-D & non-low-carbers really liked.

 

 

This recipe is from KarenD on Dr. Bernstein’s forum

If you can't handle berries, you can make the top layer with just the jello and omit the berries.

 

1) Raspberry Delight (Low Carb Version)

(My comments are at the end in asterisks, all others by KarenD)

 

Crust:

 

1 1/2 to 2 c almond meal (ground almonds), depending on the size of your springform pan.* (I always use 2 cups for a 10-inch pan - I find that 1 1/2 cups just isn't enough.)

 

6 or 7 tbsp melted butter or enough to make the almond meal stick together.

 

Mix thoroughly. Pat into the bottom of an 8 or 9 inch springform pan and bake at 300 F for 10 to 12 minutes or until golden brown. Put in fridge to cool while you continue with the next layer.

 

Filling:

 

12 oz (1 1/2 packages) cream cheese, softened in microwave

3/4 c Splenda (I just used 1/2 cup)**

1 tsp vanilla extract (I used 2 tsp because I like lots of vanilla)

1/4 tsp salt

2 c of whipped cream

 

***In a mixing bowl, beat cream cheese, Splenda, vanilla, and salt until smooth. (Just a fork is fine - you don't need to use a beater.) Fold in whipped cream. Spread over crust and refrigerate until topping is ready.

 

Topping:

 

2 packages sugar-free raspberry Jello

2 c boiling water

2 10-oz packages of unsweetened frozen raspberries (I couldn't find this size of unsweetened berries; I used 1 1/2 packages of Western Family frozen unsweetened raspberries. I don't recommend using fresh berries because then the amount of water would be off.)

 

Dissolve jello in boiling water; stir in raspberries. Chill for a few minutes or until mixture begins to thicken. (I found that it thickened very quickly because the berries were frozen when I added them.) Spread over filling. Refrigerate until set, preferably overnight.

 

 

 

*I didn’t have a spring form pan, used a 10” cake pan. Some may want a bit of sweetner, the filling & topping made it sweet enough for us.

** Any sweetner of choice….I used a liquid Splenda

*** I used a mixer and beat it smooth.

 

 

 

2) Here is a cookie recipe that can be made however "holiday" you would like:

 

This is from Marty . I added chopped walnuts, others added shredded chocolate (Bakers unsweetened) & unsweetened coconut. After rolling into balls, I crosshatched (with a fork dipped in cinnamon mixture). Each ball made a good size cookie. I found I didn’t need to refrigerate before I rolled into balls, I didn’t use a food processor.

 

ALMOND COOKIES

 

1-1/2 cups almond flour

3/4 cups of Erythitol (or baking sweetner of choice)

1/2 teaspoon salt

1 tsp cream of tartar

1/2 cup of coconut oil (melted)

1/2 tsp of vanilla

1/2 tsp baking soda

cinnamon

1 egg

 

 

Mix up 1 egg, 1/2 cup coconut oil, erythitol, baking soda, then add cream of tartar, salt, vanilla, finally the almond flour. The dough was a little sticky but formed a ball in my food processor.

 

Refrigerated for several minutes until I could form a ball about walnut size. Rolled the walnut sized ball in a mix of erythitol and cinnamon, baked at 400 for 9-10 minutes. Cookies are really soft when they come out, but quickly harden when cooled, don‘t try to remove from pan until cool or they will break up.

 

 

I think I will reduce the sweetner next time and probably use only cinnamon to “fork/crosshatch” the round balls.

 

 

 

 

3) Here is another desert:

 

Originally Posted by GeishaGirl

The recipe came with some kind of chocolate garnish, but it doesn't need it.

 

BLACK FOREST CHERRY CREAM CHEESECAKE MUFFINS

 

Ingredients:

1 cup cola beverage (I used Coke Cherry Zero to compliment the cherry Jell-O)

1 small pkg sugar-free cherry Jell-O

16 ounces cream cheese, cubed and softened

1 teaspoon almond flavoring

1 ounce unsweetened chocolate, melted

 

Method:

Pour cola in a small saucepan and bring to a boil over high heat. Pour over Jell-O in medium mixing bowl. Stir until Jell-o is dissolved. Add cream cheese to dissolved Jell-O. Add melted chocolate and almond flavoring. Beat well with electric mixer for 2 minutes on medium speed. Spoon into 12 muffin cups that have been lined with cupcake liners. Chill for 2-3 hours or until firm.

 

Makes 12 muffins, 2 carbs each (without garnish)!

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Pumpkin pie sweet potatoes: just cube some sweet potatoes, coat in olive oil, then shake on a dash of cinnamon and a dash of pumpkin pie spice to taste, then roast in the oven at 350 for 1hour. Eat them cubed or mash them... Very tasty, 6g carbs per 1oz.

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Is that the same as the Libby's pumpkin in a can?

 

Yep, just make sure you don't grab the "pumpkin pie filling" in a can (that has their mix of spices etc in it)

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caro! so glad you liked it!! soooo good, right?!

 

It's scrumptious any way you look at it -- and the fact that I can eat a whole piece (not a sliver by any means) without spiking out of my target range makes it even sweeter. Thanks again for sharing it, chica.

 

Caro

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I just do the Libby's Pumpkin pie recipe using an almond meal crust substituting Splenda and egg substitute then adding 2 tablespoons cup almond milk to offset the "starchiness" of the Splenda.

 

For apple pie I just add a crumble made from almond flour, Splenda, margarine and chopped pecans on top using Splenda to also sweeten the apples adding just 1/4 cup natural apple sauce to offset Splenda's starchiness.

 

I love mashed cauliflower made stiffer by adding just 1/4 cup mashed potato flakes and 1/4 cup cream cheese.

 

I use low carb bread, turkey sausage, chicken broth, water chestnuts and celery to make my own stuffing.

 

Low Carb Fudge

 

1/4 cup margarine or 1/4 cup butter

2 ounces unsweetened chocolate (2 squares)

¼ cup Splenda (or sweetener of choice)

1 teaspoon vanilla extract

8 ounces cream cheese, softened (not fat free)

1/2 cup chopped nuts (optional)

 

Directions:

 

Melt butter over low heat.

 

Add chocolate and stir until melted.

 

Remove from heat and stir in sweetener and vanilla.

 

Combine the chocolate mixture with the cream cheese and beat until smooth.

 

Stir in nuts and spread in lightly greased 8-inch square pan.

 

Refrigerate until firm.

GAgirl likes this

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Low Carb Fudge

 

I calculated the carbs for this recipe. Based on using Splenda and pecans for the nuts, it works out to just under 60g per pan, or <5g carbs per piece if cut into 12 pieces. Sounds good to me!

 

Caro

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I just do the Libby's Pumpkin pie recipe using an almond meal crust substituting Splenda and egg substitute then adding 2 tablespoons cup almond milk to offset the "starchiness" of the Splenda.

 

For apple pie I just add a crumble made from almond flour, Splenda, margarine and chopped pecans on top using Splenda to also sweeten the apples adding just 1/4 cup natural apple sauce to offset Splenda's starchiness.

 

I love mashed cauliflower made stiffer by adding just 1/4 cup mashed potato flakes and 1/4 cup cream cheese.

 

I use low carb bread, turkey sausage, chicken broth, water chestnuts and celery to make my own stuffing.

 

Low Carb Fudge

 

1/4 cup margarine or 1/4 cup butter

2 ounces unsweetened chocolate (2 squares)

¼ cup Splenda (or sweetener of choice)

1 teaspoon vanilla extract

8 ounces cream cheese, softened (not fat free)

1/2 cup chopped nuts (optional)

 

Directions:

 

Melt butter over low heat.

 

Add chocolate and stir until melted.

 

Remove from heat and stir in sweetener and vanilla.

 

Combine the chocolate mixture with the cream cheese and beat until smooth.

 

Stir in nuts and spread in lightly greased 8-inch square pan.

 

Refrigerate until firm.

 

Neat - will have to try - looks great.

Thank you.

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Okay, because I just made this and it was fabulous, I'm posting Angie's (javagurrl's) pumpkin cheesecake recipe. I've gone ahead and incorporated her modifications into the original recipe, which was linked over in the "don't worry ~ i got this" thread.

 

Angie's Pumpkin Cheesecake

 

Crust:

2 cups almond flour

2 Tbsp Splenda

2 Tbsp stevia

1 tsp cinnamon

1 stick butter, melted

 

Mix together in small bowl and follow baking instructions below.

 

Filling:

3 8-oz packages cream cheese or Neufchatel cheese. softened

1 cup granulated sugar substitute (if you use erythritol, make sure it is powdered)

1 cup pumpkin puree

1 Tbsp vanilla

2 Tbsps pumpkin pie spice

3 eggs

1/4 cup half & half or cream

 

Preheat oven to 375 degrees. Prepare a 9" springform pan with non-stick spray then spread the crust evenly on the bottom and 1" up the sides of the pan. Bake at 375 for 10 minutes. If the crust pulls away from the sides of the pan, push it back gently with the back of a spoon. For the filling, beat the cream cheese, pumpkin, spice, sweetener and vanilla until smooth and creamy. Add the eggs and half & half or cream; beat until combined. Pour the filling into the prepared crust and bake for 45-65 minutes or until it appears set when shaken. Loosen the cake from the sides of the pan and allow to cool for 30 minutes. Remove the sides of the springform pan and cool completely. Chill for 3-4 hours before slicing. Top with whipped cream if desired.

 

Caro

 

Javagurl/Angie and Uttercaro:

 

Great and thank you. I am glad we have such a great testing kitchens and mods and tweaks worked in here by our experts!

Thank you!

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Here is one even the non-D & non-low-carbers really liked.

 

 

This recipe is from KarenD on Dr. Bernstein’s forum

If you can't handle berries, you can make the top layer with just the jello and omit the berries.

 

1) Raspberry Delight (Low Carb Version)

(My comments are at the end in asterisks, all others by KarenD)

 

Crust:

 

1 1/2 to 2 c almond meal (ground almonds), depending on the size of your springform pan.* (I always use 2 cups for a 10-inch pan - I find that 1 1/2 cups just isn't enough.)

 

6 or 7 tbsp melted butter or enough to make the almond meal stick together.

 

Mix thoroughly. Pat into the bottom of an 8 or 9 inch springform pan and bake at 300 F for 10 to 12 minutes or until golden brown. Put in fridge to cool while you continue with the next layer.

 

Filling:

 

12 oz (1 1/2 packages) cream cheese, softened in microwave

3/4 c Splenda (I just used 1/2 cup)**

1 tsp vanilla extract (I used 2 tsp because I like lots of vanilla)

1/4 tsp salt

2 c of whipped cream

 

***In a mixing bowl, beat cream cheese, Splenda, vanilla, and salt until smooth. (Just a fork is fine - you don't need to use a beater.) Fold in whipped cream. Spread over crust and refrigerate until topping is ready.

 

Topping:

 

2 packages sugar-free raspberry Jello

2 c boiling water

2 10-oz packages of unsweetened frozen raspberries (I couldn't find this size of unsweetened berries; I used 1 1/2 packages of Western Family frozen unsweetened raspberries. I don't recommend using fresh berries because then the amount of water would be off.)

 

Dissolve jello in boiling water; stir in raspberries. Chill for a few minutes or until mixture begins to thicken. (I found that it thickened very quickly because the berries were frozen when I added them.) Spread over filling. Refrigerate until set, preferably overnight.

 

 

 

*I didn’t have a spring form pan, used a 10” cake pan. Some may want a bit of sweetner, the filling & topping made it sweet enough for us.

** Any sweetner of choice….I used a liquid Splenda

*** I used a mixer and beat it smooth.

 

 

 

2) Here is a cookie recipe that can be made however "holiday" you would like:

 

This is from Marty . I added chopped walnuts, others added shredded chocolate (Bakers unsweetened) & unsweetened coconut. After rolling into balls, I crosshatched (with a fork dipped in cinnamon mixture). Each ball made a good size cookie. I found I didn’t need to refrigerate before I rolled into balls, I didn’t use a food processor.

 

ALMOND COOKIES

 

1-1/2 cups almond flour

3/4 cups of Erythitol (or baking sweetner of choice)

1/2 teaspoon salt

1 tsp cream of tartar

1/2 cup of coconut oil (melted)

1/2 tsp of vanilla

1/2 tsp baking soda

cinnamon

1 egg

 

 

Mix up 1 egg, 1/2 cup coconut oil, erythitol, baking soda, then add cream of tartar, salt, vanilla, finally the almond flour. The dough was a little sticky but formed a ball in my food processor.

 

Refrigerated for several minutes until I could form a ball about walnut size. Rolled the walnut sized ball in a mix of erythitol and cinnamon, baked at 400 for 9-10 minutes. Cookies are really soft when they come out, but quickly harden when cooled, don‘t try to remove from pan until cool or they will break up.

 

 

I think I will reduce the sweetner next time and probably use only cinnamon to “fork/crosshatch” the round balls.

 

 

 

 

3) Here is another desert:

 

Originally Posted by GeishaGirl

The recipe came with some kind of chocolate garnish, but it doesn't need it.

 

BLACK FOREST CHERRY CREAM CHEESECAKE MUFFINS

 

Ingredients:

1 cup cola beverage (I used Coke Cherry Zero to compliment the cherry Jell-O)

1 small pkg sugar-free cherry Jell-O

16 ounces cream cheese, cubed and softened

1 teaspoon almond flavoring

1 ounce unsweetened chocolate, melted

 

Method:

Pour cola in a small saucepan and bring to a boil over high heat. Pour over Jell-O in medium mixing bowl. Stir until Jell-o is dissolved. Add cream cheese to dissolved Jell-O. Add melted chocolate and almond flavoring. Beat well with electric mixer for 2 minutes on medium speed. Spoon into 12 muffin cups that have been lined with cupcake liners. Chill for 2-3 hours or until firm.

 

Makes 12 muffins, 2 carbs each (without garnish)!

 

Holy Mackeral:

 

Hard to know where to start. Great and thank you!

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Low Carb Pumpkin Pie: Our Thanksgiving has already happened but I will share a recipe I have made successfully other years. This year I got the ingredients but did not make it. I still can though. I have made this pie with the pecan crust and it was great and I have also baked the filling without a crust and it make a nice dessert in ramekins.

I am sure I got this recipe online somewhere and apologies to the website because I cannot recall l where.

 

Pumpkin Pie Filling

 

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 t 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.

 

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

 

Pecan Pie Crust

 

This is a great pie crust, particularly for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable.

Prep Time: 8 minutes

Ingredients:

1 cup pecan pieces (frozen)

2 T melted butter

2 T sugar equivalent from artificial sweetener of your choice

Preparation:

1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.

 

2. Add the butter and the sweetener (I prefer ”liquid Splenda”). Blend until it's mixed evenly and then quickly

 

3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

 

 

*Preferences above are from the author of the recipe. I DID use liquid sweetener when I made it however so do not know if Splenda powdered would work as well.

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I recently made a frosting with mixing philly cream cheese, strawberries & sweetener to taste

 

Thank you for the post, been looking for a LC frosting I could try.

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Spinach Maria (I've made this for many years, even before diagnosis. Everyone loves it)

 

1 boxes frozen chopped spinach, thawed (squeeze out any excess water)

1 onion, chopped

2 Tbsp butter

8 oz cream cheese

3/4 cup Parmesan cheese

1 tsp cayenne pepper (more or less to taste)

 

Saute onions in butter until soft, add cream cheese and cayenne pepper, allow to melt, mix well, add spinach, stir and add Parm. cheese, mix well. Pour into greased casserole dish, bake @350 x 30 minutes until just lightly browned around edges. Remove from oven, sprinkle 1 cup shredded cheddar cheese on top and cover with foil until cheese is melted).

 

I usually double this recipe for our large family gathering. Cheese on top is optional, but it makes it look really good. Ironically, I don't like cooked spinach, so I never eat this.

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Pumpkin cheesecake

 

2 - 8 oz pks cream cheese, softened

1/2 c. Splenda

1/2 tsp vanilla

2 eggs

 

Mix all ingredients and pour onto crust. I then take about 1/4 cup of pumpkin (to which i've added a little splenda and pumpkin pie spice). Drop a few tablespoons on top of batter, take a butter knife and drag through the mixture, swirling the pumpkin the cheesecake mixture.

 

 

Pour cheesecake mixture into graham cracker crust (or make a nut crust by grinding pecans in food processor, then adding melted butter and cinnamon, pressing into your spring-form pan or pie plate. Bake at 350 x 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hrs. Top with whipped cream if desired.

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Recipe for a cornbread dressing substitute? Anyone? Hello? Bueller? Bueller?

 

I'm not looking forward to my first Thanksgiving without cornbread dressing!!!

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