Archive for the ‘Pies-Cobblers-Crisps-Fruit Desserts’ Category



This is such a gorgeous, summery dessert!  Tart, creamy, and light, it’s made with Greek yogurt to make it a little more figure-friendly, but no one will ever guess it’s low sugar and not completely sinful.  

A few fresh blueberries or blackberries folded into this would be absolutely delish!

Cut calories even more by skipping the crust and serving in beautiful tall glasses!




1/4 cup cornstarch
1 1/4 cup Splenda Granular
1 cup 2 % milk
3 egg yolks, beaten
3 tablespoons cold butter, cut into chunks
1 tablespoon freshly grated lemon zest
1/3 cup lemon juice
1/2 teaspoon vanilla
1 cup plain Greek yogurt (regular yogurt is too thin)
2/3 cup heavy whipping cream, whipped (whip after measuring) OR 1 1/2 cups Cool Whip

One pkg Murray’s sugar free Shortbread cookies, crushed into fine crumbs (1 1/2 cups)
1/4 cup almond flour
1 teaspoon freshly grated lemon zest
1/4 cup butter, melted

In a medium saucepan over medium heat combine cornstarch, Splenda Granular, and milk. Whisk continually until thickened, about 4 minutes. Remove from heat. Whisk 1 tablespoon of the cornstarch mixture into the beaten egg yolks. Rapidly whisk the tempered egg yolks into the cornstarch mixture. This will be very thick.

Return to medium heat and, stirring constantly, bring to a boil. This will be very thick and will have big bubbles popping on the surface. Boil for 2 minutes. Remove from heat and whisk in the cold butter until incorporated. Whisk in the lemon zest, lemon juice, and vanilla. Cover and cool completely. (This will be VERY thick when cooled.) Beat with a whisk to loosen up and gently stir in yogurt and whipped cream OR Cool Whip.

While filling is cooling prepare crust. Preheat oven to 350 degrees. With a fork combine the cookie crumbs, almond flour, and lemon zest. Stir in melted butter until incorporated. Pat mixture into a 9 or 10-inch tart shell or a 9-inch pie plate. Bake for 10 minutes or until just golden. Allow to cool on wire rack completely.  Pour filling into cooled crust and garnish with more zest or thin lemon slices.  Chill until very cold.

Makes 10 servings.

Per Serving: Calories 229; Protein 6 g; Fat 16 g; Carbs 15 g; Fiber 0 g; Sugar 2 g; Sodium 142 mg


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WOW.  This is one rich pie.  I made it into a PIE once, actually…since then I freeze it in slightly rounded 1/4 cup portions and stick it away for a frozen nap. (Out of sight, out of mind……  oh, who am I kidding?  I know it’s there, but it’s harder to binge on when it’s solid as a rock!)

Anyhow…yes, it’s rich.  But for a special treat it is absolutely fantastic and so good, you’ll swear you really shouldn’t be eating it.  But you can.  In moderation.  Like small servings – frozen, to slowly shave off tiny bites and completely savor over several luxurious, heavenly moments!  

(Ignore the ancient photo.  I haven’t had the energy to take new ones this summer – maybe soon!  Plus it’s a humongous piece.  Did I mention not to pig out on this fabulousness?! )



Crust: (totally and completely optional – I give you stats for both ways)

1 1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.


One 8-ounce pkg. reduced-fat (or fat free) cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular
1 tablespoon vanilla extract
3 cups sweetened whipped cream (1 1./2 cups whipping cream, 2-3 T Splenda granular or sugar)

Chopped peanuts or cookie crumbs

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in whipped cream. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.  Makes approx 16 servings.
WITH CRUST:  Per Serving: Calories 219; Protein 7 g; Fat 17 g; Carbs 11g; Sugar 4 g; Sodium 205 mg

WITHOUT CRUST:  Per Serving: Calories 162; Protein 6 g; Fat 14 g; NET Carbs 4 g; (Fiber 1 g); Sugar 1 g; Sodium 152 mg

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It’s time to take advantage of nature’s gorgeous jewels and this is the perfect light ending to a hot summer day.  Strawberries, blackberries, peaches, nectarines, cherries…anything fresh is wonderful in this.

This is another recipe where adding in a scoop or so of unflavored, or vanilla, protein powder would be wonderful…and unnoticable, too.  

(I got these adorable individual Trifle bowls at Walmart. Can’t tell by my photo, but they have the pedestal and everything!!)

This photo is from Crate & Barrel…but same thing.

Trifle Bowl Set




One 8-ounce pkg. fat free cream cheese, softened
2 cups skim milk
One 4-serving size sugar-free instant Lemon pudding mix
1/2 cup Splenda-sweetened whipped cream  (1/4 cup heavy cream with 1 teaspoon Splenda)
1/4 teaspoon vanilla extract
1 tablespoon Splenda
Zest of half a lemon
2 cups fresh raspberries ( or straw, black, blue…whatever is available)
3 kiwi, diced (peaches, nectarines, apricots, cherries…)

In a large bowl whip the cream cheese until smooth. Slowly add the milk until blended. Beat in pudding mix, vanilla, Splenda, and lemon zest. Allow to thicken and fold in whipped cream.

In 8 small dessert cups or glass, layer fruit and cream cheese mixture, dividing ingredients evenly among them. Garnish with additional fruit and lemon zest, if desired. Chill for 1-2 hours. Makes 8 servings.

Per Serving: Calories 112; Protein 6 g; Fat 2 g; NET Carbs 12 g; (Fiber 3 g); Sugar 3 g; Sodium 319 mg

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Love, love, love this pie.  It’s rich enough that a sliver will do just fine as a wonderful ending to your special dinner.




1 1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs
3 tablespoons butter, melted
Two 8-ounce pkgs. reduced-fat cream cheese, softened
1/3 cup Splenda
1/4 cup DaVinci sugar-free Raspberry syrup (or Torani, or any other brand)
2 cups Splenda-sweetened whipped cream (1 1/4 cups unwhipped)  OR  one 8-ounce container Cool Whip, thawed
1/2 cup sugar-free raspberry jam, warmed
Sugar-free dark chocolate shavings for garnish

Preheat oven to 350 degrees.
In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.

In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 the whipped cream OR 1/2 of the container of Cool Whip. Pour filling into cooled crust. Spread warmed jam over the cream cheese mixture. Cover loosely with plastic wrap (try not to let the wrap stick to the jam – use 3 or 4 toothpicks if necessary) and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings.

Makes 16 servings.

Per Serving: 155 Cal; 4 g Protein; 11 g Fat; 11 g Carb; 0 g Fiber; 3 g Sugar; 150 mg Sodium

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I found this recipe on the back of some package and can’t remember where.  I modified it to be no-sugar-added and it’s a winner.  Easy, and quick, just a little different and a great addition to your holiday table.





First layer:

One 8-ounce pkg reduced-fat cream cheese, softened

2 tablespoons half & half or milk

3 tablespoons Splenda granular

1 teaspoon vanilla extract

1 1/2 cups Splenda-sweetened whipped cream or Cool Whip (sugar free or regular), thawed


Second layer:

1 cup low-fat milk

Two packages (Four serving size each) sugar free, instant vanilla pudding mix (I’ve also used butterscotch!)

One 15-ounce can Libby’s pure pumpkin puree (not pie filling)

3 tablespoons Splenda Granular

1 teaspoon Pumpkin Pie Spice*

One ready-made graham cracker crust – optional


In a large bowl beat together cream cheese, half & half, 2 tablespoons of the Splenda, and vanilla until smooth. Gently fold in thawed whipped topping. Carefully spread mixture into crust. (You can also layer this in pretty bowls or glasses.)


Using the same bowl combine milk and pudding mix pumpkin puree and beat until thickened.  Beat in Splenda and spices. Pour over the cream cheese mixture. Refrigerate 4 hours or until set. Makes 10 servings.

*You can sub 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon cloves for the Pumpkin Pie Spice.

Per Serving: 198 Cal; 6 g Protein; 10 g Tot Fat; 19 g Carb; 2 g Fiber; 6 g Sugar

Without crust: Per Serving: Calories 132; Protein 5 g; Fat 8 g; Carbs 9 g; Sugar 3 g; Sodium 97 mg

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Might be a nice addition to your holiday dessert table…old-fashioned and homey – the kind of dessert Gramma would have made.  Except hers probably never came close to being no-sugar-added!

If you make the pie ahead and wait until just before serving to do the meringue, it will be high and fluffy with that cool/hot sensation that is so good.  The crust on this is buttery and stays crisp, too.




1 1/2 cups Murray’s sugar free Pecan  (or plain) Shortbread cookie crumbs
1/4 cup almond flour
2 tablespoons melted butter

3/4 cup Splenda Granular
1/8 teaspoon salt
4 tablespoons cornstarch
1/2 cup fat-free half & half
3 egg yolks
3 tablespoons butter
1 teaspoon vanilla
1 tablespoon lemon juice
One 20-ounce can crushed pineapple in it’s own juice, drained very well, juice reserved

3 egg whites
1/4 teaspoon cream of tartar
4 tablespoons Splenda
1/2 teaspoon vanilla

Preheat oven to 350 degrees.
Mix crumbs, almond flour, and butter. Pat into 9-inch pie plate and bake for 10-12 minutes or until firm and starting to turn golden. Set aside to cool.

Separate eggs into two bowls and beat egg yolks, slightly. Stir together Splenda, salt and cornstarch. Whisk in 1 cup reserved pineapple juice and half & half. Bring to boil over medium heat, stirring constantly. Boil for one minute. Remove from heat and slowly add half into egg yolks. Return to pan and boil for one minute more, stirring constantly. Remove from heat and whisk in butter and lemon juice. Fold in pineapple and pour into pie crust.  (At this point you can chill and wait to do the meringue just before serving.  Remove pie from fridge 20 minutes before.  This may be unnecessary, but I always worry about putting my glass pie plates into the oven straight out of the fridge! )

With clean beaters beat egg whites and cream of tartar until foamy. Slowly add Splenda and beat until glossy and stiff peaks form. Beat in vanilla. Spoon onto pie filling and spread to the edges of crust, sealing it. Bake for 8-10 minutes or until golden. Cool completely on wire rack. Cover tightly and chill – or eat it warm…nothing better!! Makes 10 servings.

Per Serving: Calories 185; Protein 4 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 69 mg

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Seriously…nothin’ to it!  The hardest part is waiting for it to set…and then waiting for it to set…and finally waiting for it to set.  That’s it!

I used berry/cherry flavors in this, but any gelatin combo is wonderful.  If you can’t find fresh raspberries, do the mandarin oranges and citrus flavored gelatin.  Go crazy and top with any complimentary fruit, nuts, chocolate curls, crushed candy bars – whatever.

Bring out your prettiest glasses and impress your guests.

And, yes…the name is redundant…I know a parfait IS layered…I just couldn’t think of a better name.




Three .3-ounce packages (the small ones) sugar free Jell-O, any flavor or mixed
One 8-ounce package fat-free cream cheese, softened
1/2 cup heavy whipping cream
3 tablespoons Splenda
1 teaspoon vanilla
Assorted berries


Make one package of Jell-O according to package directions and divide among 6 glasses.  (You can make this as a whole dessert, also…pour into a large glass bowl or long rectangular baking dish.)  Place in refrigerator and chill until completely set.

In a blender container or food processor bowl combine the second package of Jell-O with 1 cup boiling water and the softened cream cheese.  Hold down the lid and blend or process until smooth.  DO NOT ADD THE COLD WATER.  Carefully pour the cheese mixture over the set layer of Jell-O in the glasses or large bowl.  Return to refrigerator and chill until completely set.

Make the remaining package of Jell-O according to directions on the box.  Carefully pour over the set cream cheese layer.  Return to refrigerator and chill until completely set.

In a medium bowl combine the whipping cream, Splenda, and vanilla.  Beat until soft peaks form.  Spread over completely set top layer of Jell-O.  Garnish with fresh berries or other fruits.  Makes 6 servings.

Per Serving: 107 Cal; 6 g Protein; 6 g Tot Fat; 1 g Fiber; 1 g Sugar; 224 mg Sodium

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