No Bake Pumpkin Pie (Low carb) 1 cup pumpkin 1 cup plain greek yogurt 1 package s/f butterscotch pudding mix- just the packet mix, not the pudding 1 tsp. pumpkin pie spice pie crust-   1 cup pecans 2 Tbsp melted butter 2 Tbsp splenda (sugar) I food processor pulse nuts until they are in small pieces. Add butter and sweetner and pulse until blended.     Directions: Mix pumpkin, yogurt, pudding mix and pie spice. Carefully spread into the pie shell. (Refrigerate for 1 hour. Eat. If you want to skip the pie crust just place in 6 small cups and let set up. serving size- 6 servings 4 protein, 11 carbs  modified from http://runeatrepeat.com/2011/11/14/healthy-no-bake-pumpkin-pie/ Pie Crust Low Carb/ Gluten-Free/ Sugar-Free (Can be)  1 cup pecans 2 Tbsp melted butter 2 Tbsp splenda (sugar) I food processor pulse nuts until they are in small pieces. Add butter and sweetner and pulse until blended. No need to pre-bake, just push into baking pan and cook with pie.  Strawberry Shortcake Muffins (Low-carb and gluten-free) •ingredients 2 1/2 cup old fashioned oats 1 cup plain low fat greek yogurt 2 eggs 3/4 cup sweetener that measures the same as sugar or 1/4 cup baking tbs of stevia 1 1/2 tsp baking powder 1/2 tsp baking soda 1 1/2 cup of strawberries to mix in and 1/2 cup to put on top. Sliced and patted dry optional: 1 tsp lemon juice note: paper liners will not work. Use foil liner with out the paper part of silicon muffin molds •preheat oven to 400° •Mix all ingredients except for the strawberries and place into a food processor ( a blender will probably not work) and blend until oats are smooth. Mix in strawberries. Place in foil cups in the muffin tin and top with additional strawberries.  •Bake for 20-25 min or until a toothpick comes out clean.  •If you take the muffins out of the foil cups before they are completely cooled it keeps the muffins from becoming soggy on the bottom.  •NOTE: While this is a healthier alternative to "regular" muffins, that does not mean that more should be eaten. They should be treated as a dessert. They are nice to have when you have a sweet craving or you are making dessert for company.  Make sure they are eaten with some form of protein.  •Nutrition: serving size            Carbs             Protein               12 muffins                 13.5                4.4               13 muffins                 12.5                4               14 muffins                 11.6                3.8               15 muffins                 10.8                3.5             Oatmeal Banana Nut Muffins   gluten free  3 ripe banans, mashed 2 cups of oat flour (just take old fashioned oats and put them through the food processor) 3/4 cup of splenda 2 eggs, beaten 1 tsp salt 1 tsp baking soda 2 Tbsp apple sauce 1/2 cup chopped nut (pecans or walnuts) 1/2 tsp vanilla preheat oven to 325°F Mix mashed banans in bowl with eggs, apple butter and vanilla. Mix oats, splenda and soda. Add dry mix to wet mix and stir well. Stir in chopped nuts.  Bake: Place in foil muffin tins (in a muffin pan or just on a abking sheet) and bake for 22 min. Serving size: 16 muffins ( They are small muffins but are enough to satisfy a sweet tooth) Each muffin has ~13 carbs  These should not be eatin in excess just becasue they are lower carb. They are for special occasions like making dessert while having friends over. Make sure you eat them with some form of protein.  Keep them in the freezer to store them longer.