Great Tasting Sugar Free Dessert Ideas

When following a certain lifestyle or diet, there comes a time when we all want something a little indulging and sweet. I know I have my sweet tooth cravings hit me every now and then. When this happen I like to find recipes that will help me to stay on track, while helping me to knock out the urge for sugar. I have listed some of my favorite sugar-free dessert recipes below that are super satisfying when I need something a bit sweet.

Sugar Free Apple Pie

•2 (9 inch) pie shell
•3 tablespoons cornstarch
• 1 tablespoon ground cinnamon
•1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes.
Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake in preheated oven for 45 minutes, or until crust is golden brown.

Sugar-Free Bread Pudding with Whiskey Sauce


•1 (20 ounce) loaf French bread
•1 quart milk
•2cups granular sucralose sweetener (such as Splenda®)
•2tablespoons vanilla
•3 tablespoons margarine, melted
•1 cup raisins
•1cup granular sucralose sweetener (such as Splenda®)
•1 egg
•1/2 cup margarine, melted
•1/4 cup whiskey, or to taste


Preheat the oven to 350 degrees F (175 degrees C).
Grease a 9×13 inch baking dish.
Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended.
Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until evenly mixed. Transfer to the prepared pan.
Bake for 45 to 60 minutes in the preheated oven, or until very firm.

To make the sauce: In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth.
Gradually mix in the melted margarine, and continue stirring to dissolve sweetener.
If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.

To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes.
Serves: 24

Sugarless Pumpkin Pie

•1 (9 inch) pie shell
•1 egg
•6 packets granulated artificial sweetener
•1 teaspoon pumpkin pie spice
•1 cup pumpkin puree
•1 cup evaporated milk


Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended.
Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Serves: 8

Lemon Cake

•1 (18.25 ounce) package yellow cake mix
•1 (3.4 ounce) package instant lemon pudding mix
•1 3/4 cups water
•3 egg whites
•3/4 cup nonfat milk
•1/2 teaspoon lemon extract
•1 (1 ounce) package instant sugar-free vanilla pudding mix
•1 (8 ounce) container frozen light whipped topping, thawed


Preheat oven to 350 degrees F (175 degrees C). Spray a 10×15 inch pan with non-stick cooking spray.
In a large bowl, mix together cake mix and pudding mix.
Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10×15 inch pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.
Serves: 20

If you try any of the recipes listed please let me know how you enjoyed them.


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