Sweet Potato – Pecan Cheesecake! — Diabetic Friendly!

Try this on for size — this may be the best sugar-free, high fiber, gluten free, high protein, reasonably carb’d recipe I’ve ever made. And it is sooooo yummy…. Holy crap. There will be variations on this theme but here’s the basic recipe:
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2 tsp(s), cinnamon, ground
0.50 tsp(s), Salt
2 tsp, Vanilla Extract
0.75 cup, Chopped pecans

80 grams, “Just Like Sugar for Baking” sugar substitute
1.25 cup, Farmers Market Sweet Potato Puree
2 containers (8 oz ea.), Cream Cheese (Light)
2 Eggs

Let the cream cheese and eggs come to room temp so they will mix well. combine eggs, sweet potato puree (or pumpkin), vanilla, Just Like Sugar, salt, cinnamon and mix until smooth. Gradually add cream cheese and mix until smooth and well blended.

Grease a pyrex baking pan (about 7″x9″) and spread pecans on the bottom of the pan.

Pour cream cheese mixture into the greased pan (or muffin cups) over the pecans, and bake in a hot oven/ with a water-bath at 400 for 5 minutes, then reduce heat to 300 and continue to bake for 20-25 minutes, until firm. (time will depend on the size of the dish — a smaller pan will take longer.)

Remove from oven and set aside to cool. Cover and refrigerate (or scoop out into single serving dishes to chill.)
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8 x 1/2c portions: 235 calories each
17g fat
328mg sodium
20g total carbs
11g fiber carbs
7g sugar carbs
7g protein
(and half a day’s Vitamin A because of the sweet potato)

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Yummy Pumpkin Bread Pudding

I am so looking forward to having a working kitchen…. And a working oven.  And a working stove.  And a working house….

Pumpkin Bread Pudding

1 loaf of Cinnamon Raisin Bread (bakery works) cut into 1/2-1″ cubes
2 c half and half
1 15oz can pumpkin puree (not pie filling)
1/3 c good maple syrup

1/3 c honey
5 eggs
1 t flake salt
1 T Vietnamese Cinnamon (Penzeys)
1 T Pumpkin Pie Spice (Penzey’s)
1/2 t ground Grenada cloves
1 c pan roasted pecan pieces

Butter a 9×13″ pyrex casserole pan. Cut up bread (other sweet breakfast-type breads will do as well as cinnemon raisin….) — and spread evenly in casserole. Sprinkle toasted pecan pieces over bread evenly.

Mix all liquids and spices well, then add pumpkin and mix until smooth. Pour this mixture over bread/pecans, and cover loosly with plastic or foil and chill overnight in fridge.

Uncover and dust with a mixture of cinnamon and sugar,  and bake in a 350 degree oven for 1 hr and 15 minutes. Serve warm with ice cream or whipped cream.