Atkins Day Break Bars -Start your day off right with the delicious taste of Atkins Day Break bars.

Atkins Day Break Bars -Start your day off right with the delicious taste of Atkins Day Break bars.
Fast and Easy Breakfast Bars for those on the GO!

Diabetic Cookbooks

Friday, April 2, 2010

Cinnamon Buns

Cinnamon Buns
These are delicious little gems that taste just like they came from a popular cinnamon bun shop. You can eat them plain or with the Cinnamon glaze below this post.
Either way they are so delicious you may be tempted to eat more than one...

Don't worry about the pork can’t taste them in the finished product.
If you don't want to use the pork rinds you can try whole wheat flour or almond flour, but I don't know how they will turn if you do use something other than the pork rinds and it turns out good, Please let me know.

6-8 oz cream cheese
4 large eggs
2 cups pork rind flour (crush into a fine powder)
1 cup soy bake mix
1 tsp baking powder
2 tsp cinnamon
1/2 to 3/4 cup Splenda
1 tsp vanilla

Bring eggs and cream cheese to room temperature (Try putting your cream cheese in the microwave at half power for 1 minute, it’s easier to blend.)

Preheat oven to 425. With a wooden spoon, mix cream cheese and eggs (one egg at a time until smooth).

Add pork rind flour, baking powder, vanilla, cinnamon, and Splenda. Mix until blended. This Mixture will be thick. Taste the mix...It should be semi-sweet and definitely cinnamon flavored.

Mound mixture with a tablespoon into greased or lined muffin tins.

Bake for 12-15 minutes. Remove from oven and brush with melted butter.

Cinnamon Glaze
This icing is fabulous, but takes 10 minutes of mixing to work. It’s worth it!

While the muffins are in the oven make the glaze.

1 stick of butter
8 oz cream cheese
1/2 cup of Splenda
1 tsp lemon juice
1 tsp vanilla extract
Davinci French Vanilla Syrup*
Davinci Vanilla Syrup*

*Substitute a scant amount of fresh vanilla bean, or you can use 1 Tblsp vanilla extract

Soften the butter and cream cheese in the microwave.

Mix the butter and cream cheese thoroughly.

Add the Splenda a bit at a time. Once all of the Splenda is added, mix for 10 minutes. After 10 min add the lemon juice and vanilla extract..

Cover the buns with the glaze while they’re hot.

Now enjoy...

Thursday, April 1, 2010

Vanilla Egg Custard

Vanilla Egg Custard

When you are on a diet or if you are a diabetic and are looking for a sweet, creamy treat this custard is sure to hit the spot. And it's so easy to make. You can use this basic recipe to make many different custards. So if you are hankering for a banana, chocolate or a coconut custard this may be the answer.


* 4 eggs
* 1 cup skim milk
* 1 can non-fat evaporated milk
* 1/2 cup granular Splenda
* pinch of salt
* Nutmeg for dusting

***See Tip below


1. Preheat oven to 325 degrees.
2. Place 6 ramekins in a large roasting pan and set aside.
3. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup.
4. Divide evenly among the custard cups and sprinkle nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups.
5. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool.
6. Refrigerate for at least 1 hour.

Serve within 24 hours.
Carbs Per Serving: 12 grams carbs total

Tip: You can add a cup of shredded coconut to change this easy recipe into a coconut custard. Or try any of your favorite fruits.

Sunday, March 28, 2010

Banana Bread

I know some people do not think of Banana Bread as being a dessert but I for one like it warm with a pat of butter or with some sweet sauce over the top. It can be eaten for breakfast, as a snack and as a dessert.
No matter when or which way you serve this bread it's always a treat. So try it tonight and watch your family smile with delight.


* 2-1/4 cup all-purpose flour*
* 2/3 cup honey-crunch wheat germ
* 1/4 teaspoon baking Soda
* 1/2 cup rolled oats, uncooked
* 1/4 cup brown sugar, packed**
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup egg substitute, thawed***
* 1/3 cup walnuts, chopped****
* 1 teaspoon vanilla extract
* 1-1/2 sticks margarine
* 1-1/2 cup mashed bananas
* 6 ounce can frozen apple juice concentrate, thawed


1. Preheat oven to 350 degrees F.
2. Grease 9"x5" loaf pan.
3. In large bowl, mix first 7 ingredients.
4. With pastry blender, cut in magarine until mixture resembles coarse crumbs.
5. Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.
6. Spoon batter into pan.
7. Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
8. Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly.
9. Serve warm, or cool completely to serve later.

Nutritional Information (Per Serving)
Calories: 180
Sodium: 135 mg
Fat: 5 g
Carbohydrates: 15 g

*You can reduce the carbohydrates by using 1/2 whole wheat flour & 1/2 white flour.
**Use Splenda brown sugar to help reduce carbohydrate count.
*** Use enough fresh eggs to make 1 cup. (About 2 large or 3 medium)
**** You can use Pecans instead of walnuts.

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