Wednesday, January 16, 2013

Sugar-Free Sunday--Another Old Favorite, Butterscotch Yum-Yum

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)
Toss together the flour and sugar or Splenda; cut in the butter, then add the chopped nuts. (I used walnuts because they're about half the price of pecans in the grocery store.) Press the mixture into the bottom of an 8 x 8 pan. Bake at 350 for about 15 minutes, or until set and just slightly brown around the edges. Set aside to cool.
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)
Mix everything together until well blended. Spread on cooled crust.
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
Whisk together until blended and the mixture starts to thicken. Pour over the cream cheese layer and smooth the edges.
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!

1 comment:

  1. Did you receive any sugar-free recipe? I want to do this recipe but I need the sugar-free version of this.

    Gabriella Docke