Sugar-Free Butterscotch Yum-Yum
I know this post is late this week--I started it on Sunday, but didn't have a chance to finish, and "Sugar-Free Wednesday" just doesn't have the same ring to it, so I'm leaving the title the same!
The recipe I want to share with ya'll today has to be one of my very favorite sugar-free desserts. It's based on the familiar Chocolate Layered Dessert, aka Mississippi Mud Pie, aka Chocolate Yum-Yum, that we all know and love. But for the sugar free version, I chose Butterscotch, and can I just say, it's the best Yum-Yum Layered Dessert, ever. I made this recently right before the holidays, when my son & I were trying to "good" as much as possible, knowing that we were about to indulge in a non-stop barrage of food and especially goodies. I brought it to the table to be served, and I have to confess, my husband (who is not a sugar-free-er), my son, and myself, finished the entire dessert. All of it. We just kept sitting around the table, talking and eating, and eating and talking. It's really just that good.
Layer 1: The first layer is a basic "press in" crust:
- 1/4 c (1/2 stick) butter, softened
- 1/2 c flour
- 1/3 c chopped nuts
- 1 T sugar or Splenda (optional)
Layer 2: While the crust is cooling, mix together in a medium bowl
- 8 oz cream cheese, softened
- 1 c sugar or Splenda
- 1 t vanilla
- 1 c whipped topping (I used sugar free)
Layer 3: This is where you can get creative with the flavor
- 1 small pkg instant pudding (I used sugar free butterscotch)
- 1 1/2 c milk
Layer 4: Add a layer of whipped topping (again, I used the sugar-free)
Cover, and refrigerate until ready to serve. I usually cut this into squares, but I didn't let this one set up long enough, so I just sort of scooped it out onto the plate (see the top picture) then I had to eat along the edge to straighten it out. Sometimes we all have to make sacrifices for the sake our art. Cough.
If you have a sugar-free recipe, please feel free to post your link.
Until next time, good cooking, and good eating!