Chocolate Eclair Pie (Sugar Free)

Chocolate Eclair Pie (Sugar Free)

(The picture is not mine -- but its similar. You can substitute Chocolate Cool Whip for the cool whip used in the top part, but it will no longer be sugar free)

4.5 cups of milk (divided 3 + 1.5 cups)

3 packets of sugar free french vanilla pudding (instant)

2 tubs of sugar free cool whip

1 packet of sugar free chocolate pudding (instant)

1 box of graham crackers

In an electric mixer, mix 3 cups of milk and 3 packets of french pudding mix; whip in 1 tub of the SF cool whip. Set aside. Mix 1.5 cups of milk with the chocolate pudding mix and whip in the other tub of SF cool whip. Set aside.

In the bottom of a 9 x 13 x 2 pan as follows:

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

Chocolate Pudding

Chill overnight for the graham crackers to soften. Enjoy this guilt-free sweet treat!

Jen's Banana Pudding (Sugar Free)

2 pkg regular sized Sugar Free Instant Vanilla Pudding Mix (dry powder)
1 pkg regular sized Sugar Free Instant Banana Cream Pudding Mix (dry powder)
4 cups of milk
2 tub of Sugar Free Cool Whip
4 Bananas (ripe - bright yellow -- not black, but not green) (sliced into 1/8-1/4'' slices)
1 box of Sugar Free Vanilla Wafers (Nilla)
1 tsp of vanilla


Mix together the dry pudding mixs and the milk until smooth. Whip in 1 tub of Sugar Free Cool Whip.

Take out a handful of the wafers and reserve. Split the remaining box of wafers into two parts.

In a 9 x 13 pan (I use a Pyrex glass dish), layer 1/2 of the wafers, 1/2 the bananas, and then 1/2 the pudding mixture (in that order). Put on second layer of wafers, the rest of the bananas, and then the rest of the pudding mixture. In the Cool Whip tub, mix in 1 tsp of vanilla. Once well incorporated, smooth on as the very top layer. Crush the reserved handful of Vanilla Wafers and sprinkle them on top for garnish.

Enjoy~!

Coconut Cream Pie

• 2 cups cold milk
• 2 pkg. (4-serving size each) Sugar Free Vanilla Flavor Instant Pudding
• 1 cup flaked coconut, divided
• 2 cups thawed Sugar Free Whipped Topping, divided
• 1 graham cracker crust (6 oz.)
  

1. POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes.
2. Gently stir in 1 cup of the whipped topping.
3. Pour into crust.
4. Refrigerate 4 hours or until set.
5. Top the pie with the rest of the whipped topping.
6. Toast the rest of the coconut a sprinkle over pie.
7. Store leftover pie in refrigerator.

**Yields one pie**

Carrot Cake

*DIABETIC FRIENDLY: This is a sugar-free recipe that
sweetens with very little dark brown sugar and fruit*

• 2 large egg whites at room temperature
• 1/2 cup (114 g) plain nonfat yogurt
• 3 tablespoons (45 ml) canola oil
• 1/2 cup (136 g) unsweetened applesauce
• 1/3-1/2 cup (73 g) dark brown sugar, packed
• 2 + 1/4 teaspoons (10 ml) vanilla extract
• 2 1/2 cups (313 g) unbleached all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (5 ml) baking soda
• 1/4 teaspoon (2.5 ml) salt
• 2 & 1/4 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground nutmeg
• 1 cup (110 g) shredded carrots
• 1/2 c unsweetened crushed pineapple with juice
• PLUS 2 TBSP of pineapple juice.
• 1/3 cup baking raisins
• 1/3 cup of chopped pecans
• 1/3 cup of chopped dates

1. Preheat the oven to 350°F. Lightly coat your pan with the baker's joy cooking spray. Baker's Joy Cooking Spray already has the flour built in and omits a step!

2. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated.

3. Stir in the carrots, raisins, stir the pineapple (with juice), dates, pecans, and raisins into the cake batter.

4. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 30-35 mins and check it. When the cake pulls away from the sides of the pan it gives a little to the touch, its done. (toothpick will also come out clean).

5. Cool in the pan on a rack for 10 minutes. dump onto a plate to cool. 6. Ice when COMPLETELY cooled -- icing recipe to follow. Per serving (cake only): 103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 123 mg sodium



FROSTING: (Also Sugar-Free)

8 oz. nonfat cream cheese
1 (9 oz.) pkg. sugar-free vanilla pudding
1 (8 oz) tub of sugar-free cool whip
1 1/2 cup of milk

(** I add the coolwhip to get it to the thickness I want..... the less you put in, the thicker it is -- I would fold in between 1/2 & 3/4 of a tub - Also, You can do a double batch of this icing, but cut the coolwhip down to 1 & 1/2 tubs if you double it*



Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)

Lemon Pie

• 1 tub of Crystal Light Lemonade (only small amount that would be used to make 1 pitcher full)
• 1 small package of sugar free instant pudding (Lemon flavored)
• 1 & 3/4 skim milk
• 8 oz Light Cool Whip
• Reduced Fat Grahm Cracker Crust

Mix crystal light, sugar free instant pudding, and milk together -- until smooth.

Add in 8 oz Light Cool Whip.

Mix until light and fluffy..

Pour into reduced fat graham cracker crust and chill for 45 minutes.

***Yields One Pie***