Hi Linda,

There's never anything wrong with adding more Vegetables. The Carrots especially sound good, but then again, so do the Cukes.

Here's a little something else to satisfy that Pumpkin craving that I seem to have developed.

Low Carb Praline Pumpkin Pie

Ingredients

Praline Crust:

• 2 tablespoons hot melted butter
• 1/2 cup finely chopped pecans
• 1/2 cup sugar substitute ( I use Splenda)
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon

Pie Filling:

• 1 (15-ounce) can no sugar added pumpkin filling
• 3/4 cup sugar substitute (Splenda)
• 1 tablespoon plus a dash pumpkin pie spice
• 1 1/4 cups heavy cream
• 4 eggs
• Low Carb Whipped Cream, recipe follows

Directions

Preheat oven to 350 degrees F.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425 degrees F.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.

Low Carb Fresh Whipped Cream:

1 cup heavy cream

1/3 cup sugar substitute (recommended: Splenda)

1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Have A Great Weekend,

Phil

Hello Linda & Everyone,

Well I'm sorry that I've been away for awhile. Had a couple of Birthday Threads to run, plus there's still that March Feature of the Month thing where I'm featured. Anyway, I'm back and still not over my Pumpkin "Jones", so one last time...

Reduced Sugar Layered Pumpkin Cheesecake

Hello My Friends,

Here's a little something that will tickle your taste buds without adding anything to the hips.

Baby Tiramisù

• 1/2 cup nonfat ricotta cheese, (4 ounces)
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 12 ladyfingers, (about 1 3/4 ounces)
• 4 tablespoons brewed espresso, or strong coffee, divided
• 2 tablespoons bittersweet chocolate chips, melted (see Tip)

Preparation

1. Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
2. Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

• Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Have A Delightful week,