Just Desserts for Diabetics

Lemon-Vanilla Cheesecake

2011-10-22T13:21:00.000-07:00

Yeah, It's another cheesecake...but with less carbs, so you can have a larger slice. Or you can even have a second slice because it too is made with whey protein powder and is very low in carbs.

Lemon-Vanilla Cheesecake

Ingredients:

2 Cups cottage cheese
2eggs
1/2 cup sour cream
1/4 cup vanilla-flavored whey protein
1/4 cup Splenda
Grated rind and juice of fresh lemon
1 teaspoon vanilla extract

**Low-carb crust

Cooking spray
1+1/2 cups hazelnuts***
1/3 cup vanilla-flavored whey protein powder
4 tablespoons butter

Preheat oven to 350ºF
Grind hazelnuts or almonds in food processor or blender to medium-fine
Add protein powder and butter, mix well
Spray pie plate or pan with cooking spray
Press crust mix firmly and evenly into pan
Place crust in preheated oven on bottom rack
Bake for 12 to 15 minutes until brown
Let cook before adding cheesecake mix.

Directions for filling:

Preheat oven 375ºF
Mix cottage cheese,eggs,sour cream, protein powder,Splenda,lemon rind,lemon juice, and vanilla extract in blender or with mixer(high speed) Blend until smooth.
Pour into pre-baked crust.
Place cake on the top rack of oven.
Place a flat pan of water on bottom rack under cake.
Bake for 30 to 40 minutes
Let cool then chill before serving

Makes 12 servings
8g carbs
2g fiber
True carbs=6g

What is a "free food" ?

2011-10-22T13:14:00.000-07:00

I got an e-mail from one of my readers and he wanted to know what they mean when they say it's a "free food" ?

Well Dan here is the answer...

A free food is any food that contains less than 5 grams of carbohydrates and has less than 20 calories.(Yes, I count the calories too) You should limit all free foods to no more than 3 servings a day spread out throughout the day.

Cranberry Pear Brown Betty

2011-10-16T17:14:00.000-07:00

Delicious and crunchy, just in time for the holidays. You can even add some nuts
for more crunch.

Yield: Makes 8 servings
INGREDIENTS

2 cups dry coarse whole wheat bread crumbs**
2 tbsp butter, melted, or extra virgin olive oil
6 pears, peeled, cored and sliced (or large can pear halves,drained, enough to equal 3 pears)
1 tbsp freshly squeezed lemon juice
1 cup fresh or frozen cranberries
* 1/4 cup packed brown sugar *
1/2 cup cranberry cocktail (no sugar added)

Directions

In a bowl, combine bread crumbs and butter. Set aside.

In a separate bowl, combine pears, lemon juice, cranberries and brown sugar.

In a greased slow cooker stoneware, spread one-third of the bread crumb mixture. Layer half of the pear mixture over top. Repeat. Finish with a layer of crumbs and pour cranberry cocktail over top. Cover and cook on High for 4 hours, until fruit is tender and mixture is hot and bubbly.

Notes

Works best in a small (3½ quart) slow cooker

* You can reduce the carbs by using Splenda Brown Sugar

**To make dried bread crumbs for this recipe, toast 4 slices of whole wheat bread. Tear into pieces and process in a food processor fitted with a metal blade until finely ground. Use a light-tasting whole wheat loaf for this recipe.

Pecan Sandies

2011-10-09T14:18:00.000-07:00

This recipe may seem strange to some of you but when you think about it , it is just what diabetics and people who are trying to lose weight need: high protein, less fat and less carbohydrates.I like it because I can eat more than one and still not reach my 15g carb snack limit.

Ingredients:

Cooking spray
1 cup butter
1 cup Splenda
1 egg
1+1/2 cup Vanilla flavor whey protein powder
1/2 tsp salt
1+1/2 chopped pecans*

Directions:

Preheat oven to 325ºF
Beat butter and Splenda together until smooth and creamy
Beat in egg, mixing well
Beat in protein powder, pecans and salt
Spray cookie sheet with cooking spray
Form dough into marble size balls, place on cookie sheet and flatten slightly
Bake for 10 to 13 minutes or until golden brown on top.

*You can use different nuts with this cookie, so try more than one to see which you and your family like the best.

Makes 4+1/2 doz.
2g carbs per cookie

Apricot-orange Bread

2011-07-27T13:26:00.000-07:00

Apricot Orange Bread

1 egg and a little margarine are used in this low-saturated-fat, low-cholesterol, low-sodium,and low carb bread.But it still has a rich taste that even the kids love.
You can use this for a light dessert or for a snack. I also sometimes like a slice toasted with a pat of butter for breakfast.

Ingredients

1 (6 oz) package of dried apricots cut into small pieces
2 Cups water
2 Tbsp margarine
1 Cup sugar(or baking Splenda)
1 egg, slightly beaten
1 Tbsp freshly grated orange peel
3-1/2 Cups sifted all-purpose flour
1/2 Cup nonfat dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 Cup orange juice
1/2 Cup chopped pecans, (Option) (or your choice of nuts)

Directions

Preheat oven to 350º F.
Lightly oil two 9x5-inch loaf pan.

Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.

Cream together margarine and sugar.

By hand, beat in egg and orange peel.

Sift together flour, dry milk, baking powder, soda, and salt.
Add to creamed mixture alternately with reserved apricot liquid and orange juice.

Stir apricot pieces and pecans into batter.
Turn batter into prepared pans.
Bake for 40-45 minutes or until bread springs back when lightly touched in center.
Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

Nutritional Info

Amount Per Serving
Calories: 100.0

Total Fat: 4.4 g
Cholesterol: 7.9 mg
Sodium: 28.3 mg
Carbs: 14.2 g
Dietary Fiber: 1.4 g
Total carbs=12.8 g

Almond flavored Spice Cookies

2011-07-24T14:32:00.000-07:00

You don't need any Almonds to make these cookies but you could add a few if you like. I have tried them with and without and the nuts give them a crunch which I think we all like. It also makes the cookies last a little longer when eating them, which makes it seem as if we are eating more.

Almond Spice Cookies

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1/4 cup egg substitute (2 lg. eggs beaten)
1/2 teaspoon almond extract
1 + 1/4 cups all-purpose flour
1/4 teaspoon each ground cinnamon, nutmeg and cloves
1/4 teaspoon baking powder
Pinch salt
1/2 cup chopped almonds

Directions

In a bowl, cream butter and sugar; add egg substitute and extract. Combine dry ingredients; add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 5 dozen.

Nutrition Facts: One serving (2 cookies)
85 calories,
4 .g fat (0 saturated fat),
trace cholesterol,
62 mg. sodium,
10 g. carbohydrate,
0 fiber,
1 g. protein.

Berries and Cheesecake Nesters

2011-03-11T11:13:00.000-08:00

This simple and easy recipe puts an end to portion guesswork. These "nesters" are just the right size...try them with different fruit and/or berries. Oh, yeah! You may need to make some extras for the kids, they just can't get enough of them.

Ingredients:

2 sheets phyllo dough, thawed
4 oz. cream cheese
1/4 cup sour cream
3 Tbsp.milk or cream
1 Tbsp sugar
3 packets of sugar substitute
1/2 tsp. vanilla
1 cup berries(blueberries, raspberries or strawberries)*

* Thaw berries if using frozen.

Instructions:

Preheat oven to 350ºF.
Spray both sides of phyllo dough with nonstick cooking spray.
Working quickly, cut each sheet of dough lengthwise into 4 strips,then cut each strip crosswise into 4 pieces.

Spray 8 standard (2 1/2 in) nonstick muffin pans with cooking spray. Press 4 phyllo squares into each cup with corners overlapping; ruffle edges to create nests. Bake
4 minutes or until golden brown. Cool in pan on wire rack (You can use the extra rack from the oven)

While the nest are cooling, beat cream cheese, sour cream, milk, sugar, sugar substitute,and vanilla in medium bowl with mixer at medium speed until smooth.

Gently remove nests from pan. Spoon 2 tablespoons of mixture into each nest; top with 2 tablespoons of berries.

Only 9g carbs per serving

Gingered-Peach Tea Jell-O Dessert

2011-02-25T10:46:00.000-08:00

Okay, I heard you, working moms don't have a lot of time to make dessert so here are some easy Jell-o recipes you can make in the morning to serve at dinner. They are fast to prepare and they taste good too. Use for a light dessert or for a great tasting snack.

Ingredients:

3/4 cup boiling water
1 pkg. (0.3 oz.) JELL-O Peach Flavor Sugar Free Gelatin
1 cup cold prepared CRYSTAL LIGHT Peach Flavor Iced Tea
1/4 tsp. ground ginger
3/4 cup chopped drained canned peaches in extra-light syrup

Instructions:

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in tea and ginger.

PLACE peaches in 6 muffin cups sprayed lightly with cooking spray; cover with gelatin mixture.

REFRIGERATE 2 hours or until firm. Unmold onto dessert plates just before serving.

To remove gelatin molds from muffin cups, dip knife in warm water, then run knife around edge of each gelatin cup to loosen. Use moistened fingers to gently pull gelatin cups from muffin pan.

Calories 15
Sodium 45 mg
Carbohydrate 2 g

Chocolate-Hazelnut Biscotti

2011-02-24T11:35:00.000-08:00

This Chocolate-Hazelnut Biscotti is just the thing to curb that chocolate craving and the Hazelnuts gives it that little extra tasty crunch we all love. You can use other nuts if you like , such as pecans, walnuts or almonds.

INGREDIENTS

* 1 1/2 cup(s) flour, whole-wheat pastry
* 1 cup(s) sugar substitute
* 1/2 cup(s) cocoa powder, unsweetened, preferably Dutch-process
* 1 1/2 tablespoon espresso, instant
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 egg(s)
* 2 egg white(s)
* 2 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1/4 cup(s) nuts, hazelnuts, toasted and coarsely chopped

PREPARATION

1. Preheat the oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper.

2. Sift the flour, sugar substitute, cocoa, espresso powder, baking soda, and salt onto a piece of waxed paper or foil. In a large bowl, combine the eggs, egg whites, vanilla, and almond extract. Beat with an electric mixer set on medium speed. Reduce the speed to low and gradually add the flour mixture until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.

3. On a floured surface, divide the dough in half. Form each half into a 12"-long log, pressing down the top slightly to a 3" width. Transfer the logs to the prepared baking sheet, placing them an inch or two apart. Bake until almost firm to the touch, about 40 minutes. Remove from the oven and let cool for 10 minutes.

4. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into 1⁄2"- to 3⁄4"-thick slices. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake 30 minutes longer, turning once halfway through. Cool completely on a wire rack. Store in an airtight container in the refrigerator for up to 2 weeks.

makes 20 servings

Amount Per Serving

Calories: 40
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 14 mg
Sodium: 73 mg
Total Carbohydrate: 6 g
Dietary Fiber: 1 g
Protein: 2 g

Chocolate Angel Food Cake

2011-02-11T14:46:00.000-08:00

If this doesn't impress your health nut friends, nothing will. It has NO fat and only 70 calories per serving. It is soooo delicious you may be temped to eat just a bit more.

INGREDIENTS

* 3/4 cup(s) flour, whole-wheat pastry
* 1 1/2 cup(s) sugar substitute
* 1/4 cup(s) cocoa powder, unsweetened
* 2 teaspoon espresso, instant
* 1 1/2 cup(s) egg white(s), (from about 10 eggs)
* 1/4 teaspoon salt
* 2 teaspoon vanilla extract

PREPARATION

1. Preheat the oven to 350°F. Line a 10" angel food cake pan with parchment paper or coat with cooking spray.

2. In a large bowl, sift the flour, sugar substitute, cocoa powder, and coffee three times. Set aside.

3. In a large metal bowl, beat the egg whites with the salt on high speed until they become stiff but not lumpy, 4 to 6 minutes. They should cling firmly to the side of the bowl when tilted. Add the vanilla, but do not mix.

4. With a spatula, gently fold one-third of the egg whites into the flour mixture. Repeat twice until all the egg whites are just combined, but not deflated.

5. Gently spread the batter into the prepared pan. Bake until the cake springs back when touched, 35 to 40 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.

6. Gently run a long knife between the cake and the outer rim of the pan, pressing it firmly against the pan to prevent tearing the cake. Run the knife or a skewer around the inside of the tube. Invert the pan and remove cake.

Makes 8 servings.

Amount Per Serving

Calories: 70
Total Fat: 0 g
Saturated Fat:
Cholesterol: 0 mg
Sodium: 144 mg
Total Carbohydrate: 15 g
Dietary Fiber: 2 g
TRUE Carbs 13g

Apple Walnut Cake

2011-02-07T15:19:00.000-08:00

This cake is not only good tasting it's also healthy. Try it with or without the cream cheese frosting. I like it with a pat of butter while still warm from the oven.
It's also a great snack for the kids.

Ingredients:

2 & 1/2 cup flour (or 1 & 1/4 of wheat flour and 1 & 1/4 white flour)

3 tsp soda

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp salt

1 cup butter

2 tsp vanilla

2 eggs

1 tsp liquid sugar substitute

4 cups finely chopped apple (you can use grated apples or chunky applesauce)

1 cup walnuts

Instructions:

Mix dry ingredients;
add butter, vanilla, eggs, sugar substitute, and blend well.

Stir in apples and nuts,
bake in well-greased 9x13 pan at 375 degrees, 40-45 minutes.

Strawberry Bavarian Deluxe (Mousse)

2011-01-06T09:47:00.000-08:00

I was asked "How many carbs is a type 2 diabetic allowed for each meal and each snack?" To answer that question I had a talk with my diabetic dietitian and here is what she said "Everyone has a different need when it comes to eatting low carb foods, it is best to ask their doctor or dietitian, But for most type 2 diabetics the rule of 45/15 is a good way to start." That's 45g per meal and 15g per snack. Some may need more or less depending on their medication and how it works or what type of food they eat. I have tried to stay within these limits when posting these desserts. I hope you enjoy these desserts and have been able to adjust to what your body can tolerate. So, with that said, here is another great dessert for you to try. This is a make ahead recipe that needs to be refrigerated for 8 hours or overnight. Some people are allergic to strawberries so you may perfer peaches in this dessert.

Strawberry Bavarian Deluxe

Ingredients:

1/2 bag frozen unsweetened strawberries (one mounded quart)partially thawed
1/4 cup Splenda (artificial sweetener)
1/4 cup low-sugar strawberry preserves
3/4 cup water, divided**
2 Tbsp balsamic vinigar
2 envelopes unflavored gelatin
1 Tbsp honey
1/2 cup pasteurized liquid egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1 pint fresh strawberries
1 cup frozen light whipped topping, thawed

Instructions:

Chill a 2 quart nonstick bundt pan or other mold in freezer. Place strawberries, preserves and sugar substitute in food processor or blender, process until smooth.

**Combine 1/4 cup water and vinegar in small saucepan. Sprinkle in gelatin, let stand about 5 minutes or until softened. Stir in remaining 1/2 cup water and honey. Cook and stir over medium heat until gelatin dissolves.

Whisk gelatin mixture into berry mixture in a medium bowl. Cover and refrigerate until mixture is soupy but not set.

Beat liquid egg whites, vanilla and cream of tartar in large bowl with mixer at high speed until soft peaks form.

Gently fold egg white mixture, one third at a time, into chilled gelatin mixture until mixture is uniform in color. Pour mousse into chilled bunt pan. Cover and refrigerate for 8 hours or overnight.

To unmold, dip bunt pan briefly into large bowl of hot water to loosen. Run tip of knife around top of mold. Center serving plate over top of mold, invert plate and mold. Shake gently to release mold. You may need to refrigerate mold for a few minutes before serving. Serve with whipped topping and fresh strawberries.

Carbs per serving 15g
Fiber 2g
True carb count 13g

Pudding Cookies

2010-12-14T15:44:00.000-08:00

Pudding Cookies
(By: Russell Wright)
This is a quick and easy cookie recipe using pudding--pick any flavor you like!
I chose chocolate, of course because like most women, I'm a chocolate lover. You can throw in some semi-sweet chocolate chips or even some pecans or walnuts. Play around with this recipe and come up with one you can call your own.

Original Recipe Yield 1 - 2 dozen

Ingredients

* 3/4 cup buttermilk baking mix
* 1/4 cup vegetable oil
* 1 egg
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup chopped walnuts (optional)

Directions

1. Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional).
2. Place teaspoonfuls on ungreased cookie sheet. Bake at 350* degrees F (175 degrees C) for 10 minutes or until toothpick comes out clean.

Servings Per Recipe: 24

Calories: 68

* Total Fat: 4.3g
* Cholesterol: 9mg
* Sodium: 140mg
* Total Carbs: 7.1g
* Dietary Fiber: 0.3g
* Protein: 1.1g

Mini-Pumpkin Pudding Pies

2010-10-18T09:57:00.000-07:00

The chill of winter is in the air so it may be a good time to serve up some warm comfort food. How does warm mini-pies sound to you? One pie is enough for two but dessert lovers may want their own. You can make several and freeze some for later. These mini-pies would be great to serve at your next gathering.

Filling:

1 cup milk
2- 4 serving size pkg. butterscotch** "no sugar" instant pudding/pie filling mix
2- 15 oz cans pumpkin ( or you can use fresh pumpkin)***
1 tsp. pumpkin pie spice
Spiced Whipped Cream (optional)

To save on carbs I suggest using crust made from soy, wheat, or almond flour.
I have even tried flaxseed and all have worked great for these small pies.
Since the crust is small you may want to stick with the original white flour crust.

Crust:

In bowl combine 2+1/2 cups all-purpose flour
2 Tbsp. sweetener (Splenda Baking Sweetener works best)
1 tsp. salt

Using fork, cut 1/3 cup chilled shortening and 6 Tbsp. chilled unsalted butter,
cut into 1/2 inch pieces, until crumbly.
Using fork, stir in 8 to 9 Tbsp. ice water 1 Tbsp. at a time,until
dough just starts to form.
Knead 2 or 3 times in bowl.
Divide pastry into 8 portions.
On floured surface roll portions into 7in. circles
Line the 4 to 5 inch tart pans with pastry, trim edges.
Prick bottom with fork.
Pre-heat oven to 450°F
Bake crust 10 to 12 minutes, or until golden brown

In large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice.
Beat with electric mixer on medium speed for 2 minutes.
Divide mix among the prepared crust,spreading evenly.
Cover and chill for 2 hours to set.
To serve warm pop in microwave for 15 to 20 seconds or less.
Top with spiced whipped cream

To spice whipped cream , in chilled bowl combine 1/2 cup whipping cream, 1 Tbsp. of sugar or sweetener(Splenda) and 1/4 tsp. pumpkin pie spice. Beat with mixer on medium speed until soft peaks form.

** You can use other flavors if you don't care for butterscotch.

*** You can use any fruit pie filling as long as it is sugar free.
I like to make my own to be sure there isn't any added carbs. So give these a try and let me know how they turn out. Get creative and try something new like adding some nuts or some other treat inside these mini-pies.

Almond and Honey-butter Cookies

2010-07-24T16:19:00.000-07:00

Almond & Honey-Butter Cookies
was provided by EatingWell

Preparation Time: 40 minutes
Cook Time: 2 1/2 hours Serves: 44

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.

Ingredients:

* 1 cup whole almonds, toasted (see Tip)
* 1 + 1/4 cups whole-wheat pastry flour, (see Note)
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup plus 1/4 cup honey, divided
* 1/3 cup canola oil
* 4 tablespoons unsalted butter, at room temperature, divided
* 1 large egg
* 1 teaspoon vanilla extract
* 3 tablespoons toasted sliced almonds, (see Tip) for garnish

Preparation:

1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.

2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats

3. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.

4. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant

Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Carbohydrates 12 g
Dietary Fiber 1 g
Fat 5 g
Sodium 43 mg
True carbs=11 g

Easy Apple Crisp

2010-07-20T13:11:00.000-07:00

Most apple crisp recipes have much more sugar than listed here, but since this is a diabetic apple crisp, we have to limit the sugar to only 2 teaspoons. If you don't want to risk the consumption of refined sugar**, you may use a sugar substitute instead. I recommend Splenda for baking since high heat does not affect this sweetener. If you don't have much of a sweet craving, you may even choose to make your apple crisp with no added sugar or sugar substitute at all. Whichever you choose it will still be delicious, especially if you use a sweeter apple.

Ingredients (5 - 6 servings)

- 4 baking apples, peeled and cut into 1/4-inch thick slices

- 1 cup uncooked oatmeal

- 1/2 cup all-purpose flour*

- 1/4 cup roasted almonds, chopped

- 2 tsps. brown sugar (or 1/4 tsp. sugar substitute)

- 1/2 tsp. cinnamon

- 1/2 tsp. nutmeg

- 1/4 tsp. ginger

- 1/3 cup butter or margarine

- low-fat whipped cream (optional)

- non-stick cooking spray

Preparation:

Arrange apple slices in a sprayed baking pan. Mix oatmeal, flour, almonds, sugar, cinnamon, nutmeg and ginger together. Put the dry mixture on top of the apple slices. Melt margarine and pour it over the dry mixture. Bake in a preheated 350° F oven for about 30 - 35 minutes or until the topping turns crispy. Top with low-fat whipped cream and serve.

** Read "Sugar is not the Enemy"
* Lower the carbs by using soy or almond flour

Black Forest Trifle

2010-06-14T14:44:00.000-07:00

You don't need a trifle dish to show off your trifle. You can even make small individual servings like the one pictured here.

I like making trifles not only do they taste good but they are appealing to the eye.
And this one has the dark cherries that helps lower your blood sugar. Read about dark cherries on my diabetic Squidoo lens at http://squidoo.com/low_carb_recipes

Black Forest Trifle

Ingredients:

(1) 8oz. package no sugar added low fat chocolate cake mix
(1) 4 serving size package sugar-free instant chocolate pudding mix
2 cups milk*
1 pound fresh dark sweet cherries, pitted or one 16 oz. package frozen unsweetened pitted dark sweet cherries, thawed and drained
2 cups frozen,whipped dessert topping thawed
Unsweetened cocoa powder(optional)

Directions:

1. Prepare cake mix as directed on package using a 13x9x2 inch baking pan. Cool in pan for 10 minutes,remove from pan and cut into 1 inch cubes.

2.While cake is cooling, prepare pudding mix as directed on package using the 2 cups of milk. Cover, chill about 25 to 30 minutes, or until set.

3.In a 3 quart trifle bowl or large glass bowl, layer half of the cake cubes,half of the cherries, half of the pudding and half of the whipped topping Repeat the layers. If desired sprinkle with cocoa powder and top with a few cherries.

* To lower the carbs more use soy milk in place of regular milk.

carbs=22g
fiber=1g
True carbs=21g if using regular milk.

Carrot & Spice Bars

2010-05-28T15:55:00.000-07:00

Shown without nuts.

These great tasting bars can be used for a mid day snack, for breakfast or for dessert. No matter when you eat them I am sure you will find them very tasty and satisfying. You may have a problem getting one of your own if the kids get to them first. They do love these even though they are made with carrots and bran flakes.
I like them while still warm, with a fresh cup of decaffeinated coffee.
What a great way to start a day!

Ingredients:

1cup milk **
1/4 cup margarine or butter
1 cup bran-flakes (cereal)
2 eggs
3/4 cup grated carrots
1/3 cup golden raisins, coarsely chopped
2 + 1/2 oz pureed carrots***
1 teaspoon grated orange peal
1 teaspoon vanilla
2 cups all-purpose flour****
3/4 cup sugar (or baking Splenda)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup orange juice
1/4 cup toasted pecans (or walnuts, or almonds)

Directions:

Preheat oven to 350°F.
Lightly coat a 13X9 baking pan with nonstick cooking spray, set aside.

Combine milk and margarine(butter) in large microwavable bowl.
Microwave on high 1 minute or until margarine(butter) is melted.
Add cereal. Let stand 5 minutes. Add eggs, whisk to blend. Add grated carrots, raisins, pureed carrots, orange peel and vanilla.

Combine flour, sugar(sweetener), baking soda and cinnamon in medium bowl. Add to mixture, stirring until thoroughly blended. Spread evenly into prepared pan.

Bake 25 minutes or until toothpick inserted into center comes out clean. Insert tines of fork into cake at 1 inch intervals.Or use toothpick... Spoon orange juice over cake. Sprinkle nuts on top and lightly press into cake.

**You may want to use soy milk to lower the carbs more.
***You can use a 2& 1/2 oz jar of baby food carrots for a smoother puree`.
**** You can use almond flour or half regular and half whole wheat.

Total fat 3g
Carbohydrates 19g (when using sugar, regular milk and flour)

Apricot-Almond Clafouti

2010-04-09T11:02:00.000-07:00

Apricot-Almond Clafouti

Clafouti is sort of a cross between a flan and a fruit-filled pancake. I used apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and/or plums. It will puff up during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors. Leftovers make a delicious breakfast treat.

Ingredients:

* 1 pound fresh apricots, (about 8 medium), pitted and cut into wedges
* 1/4 cup almond liqueur, such as amaretto, or orange juice
* 1 lemon
* 1 tablespoon plus 1/3 cup sugar, divided**
* 2 large eggs
* 1 large egg white
* 1 cup low-fat milk***
* 2/3 cup all-purpose flour
* 1/2 teaspoon almond extract
* Pinch of salt
* 1 tablespoon sliced almonds
* Confectioners’ sugar, for dusting (option)

Preparation:

1. Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.
2. Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.
3. Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.
4. Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners’ sugar; serve warm.

Nutritional Information:

Per serving
Calories 116 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 20 g (True carbs=19g)
Dietary Fiber 1 g
Fat 2 g
Saturated Fat 0 g
Monosaturated Fat -
Polysaturated Fat -
Protein 3 g
Potassium 34 mg
Sodium 40 mg
Iron -
Cholesterol 37 mg
Folic Acid -
Nutritional Bonus:
Per serving
Vitamin A (15% daily value).
** Reduce carb count more by using Baking Splenda
***Reduce carb count more by using Soy Milk

Cinnamon Buns

2010-04-02T10:36:00.000-07:00

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 rinds...you 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 out...so 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...

Vanilla Egg Custard

2010-04-01T16:12:00.000-07:00

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.

Ingredients:

* 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

Directions:

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.

Banana Bread

2010-03-28T08:31:00.000-07:00

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.

Ingredients

* 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

Directions

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.

Chocolate Suouffle

2010-03-27T18:15:00.000-07:00

Chocolate Souffle

Serves: 2
Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they’re still warm from the oven.

Ingredients:

* 3 tablespoons granulated sugar, divided**
* 2 1/2 ounces semisweet or bittersweet chocolate, chopped
* 1 large egg, separated, plus 2 large egg whites
* 1 tablespoon heavy cream
* 1 teaspoon all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon salt
* Confectioners’ sugar, for dusting (optional)

Preparation:

1. Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.
2. Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see "No Microwave?" below.)
3. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
4. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
5. Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.

Tip:
No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
Nutritional Information:

Per serving
** Carbs are less if using Baking Splenda
Carbohydrates 43 g
Dietary Fiber 2 g
Fat 15 g
Recipe provided by EatingWell

Mini Vanilla and Almond Cheescakes.

2010-03-12T14:18:00.000-08:00

As most of you have noticed I love cheesecakes so you will find a lot of them on this blog. These delicious mini-cheesecakes are gently flavored with Vanilla and Almond Extract. Garnish with fresh or canned fruit topping. Your family and/or guest will be delighted with their delicate flavor.

INGREDIENTS

1 package (8 ounces) cream cheese, softened

1/3 cup sugar*

1 egg

1 teaspoon Pure Vanilla Extract

1/4 teaspoon Pure Almond Extract

12 vanilla wafers or chocolate wafers**

Fresh or canned fruit
DIRECTIONS

1. Preheat oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well.

2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Evenly divide cheese mixture among cups.

3. Bake 25 to 30 minutes or until edges are lightly browned.

4. Refrigerate 4 hours to overnight. Serve topped with fresh or canned fruit.

Tip; Use fresh fruit if possible or frozen in its own juices.
If you use canned fruit use the ones canned in its own juices
or no sugar added.

NUTRITION INFORMATION;

per serving

Calories: 113
Fat: 8 g
Carbohydrates: 8 g
Cholesterol: 38 mg
Sodium: 76 mg
Fiber: 0 g
Makes 12 servings.

*You can reduce the carbs more by using Splenda instead of sugar and
**using milled flax seed instead of wafers.

Strawberry-Banana Cream Trifle

2010-03-05T12:45:00.000-08:00

This dessert is fast and easy to make. Even though it was intended for diabetics anyone can enjoy this tasty treat. And it also looks as good as it taste.

Ingredients:
1 lb. strawberries, sliced
1/2 cup Splenda (sugar substitute)
1 package sugar-free strawberry flavored gelatin (4 serving size)
1 cup boiling water
1 cup cold water
1 package banana cream sugar-free pudding
1+3/4 cups milk (or cream)**
1 (10 & 1/2 oz.) angel food cake cut horizontally into thirds.
Whipped Cream (optional)

Instructions:

Gently toss strawberries and Splenda in medium bowl; set aside

Stir gelatin into boiling water in small bowl; stir 2 minutes until completely dissolved.

Stir in cold water until well blended. Pop in freezer for 5 minutes to soft-set gelatin.

Beat pudding mix and milk in medium bowl with electric mixer on medium speed or wisk until mixed thoroughly. Refrigerate 5 minutes to soft-set.

Place 1 layer of angel food cake in bottom of trifle bowl. Tear another cake layer into pieces to fill in any gaps and in hole in center of cake.

Stir gelatin into pudding until well blended. Gently stir in strawberries.

Spoon half of mixture over cake in trifle bowl. Arrange remaining cake layer on top of strawberry mixture. Fill in gaps and hole with remaining torn pieces of cake.

Top with remaining strawberry mixture. Cover and refrigerate 2 hours until completely set.

** Can use Soy Milk to reduce carb count even more.
***Top with whipped cream before serving.

Calories 59
Carbohydrates 13g (Less when using soy milk)

Lemon-Cranberry Bars

2010-02-25T09:08:00.000-08:00

The low-carb desserts or snacks you find here at Just Desserts for Diabetics have been tested to see if they will raise blood sugar. The problem I have encountered is ...most people tend to eat more than a normal serving. I know it is hard not to eat more than what we should but it puts your health at risk. Please try to have only one serving at a time. Be sure to test your blood sugar when you try something new so you will know if it is right for you.

Ingredients:

1/2 cup sugar substitute
1/2 cup frozen lemonade concentrate, thawed
1/4 cup margarine or butter, softened
1 egg
1&1/2 cups all-purpose flour*
2 teaspoons grated lemon peel
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries

Directions:

Preheat oven to 375*F

Lightly coat 8 inch square baking pan with nostick cooking spray; set aside.

Combine sugar substitute, lemonade concentrate, margarine and egg in medium bowl; mix well.

Add flour,lemon peel,baking soda and salt; stir well.

Stir in cranberries; pour into prepared pan.

Bake 20 minutes or until light brown.

Cool completely in pan on wire rack. Cut into 16 squares.

1 square =1 serving
Makes 16 servings

Carbohydrates per serving= 15g
Less than 1g of fiber.

* to reduce the carbs more use soy flour or 1/2 whole wheat flour and 1/2 all-purpose flour.

Slow Cooker (Crock Pot) Soy Yogurt with Fruit

2010-02-18T18:53:00.000-08:00

Every tasty, sweet snack isn't an automatic no-no for diabetics. According to one study, one of the most satisfying and nourishing snacks of all – soy yogurt with fruit – can actually help keep both diabetes and blood pressure in check. Conducted by University of Massachusetts researchers, the study was published in the Journal of Food Biochemistry. Researchers tested a range of both soy and dairy yogurt brands, finding that soy yogurt with blueberries, strawberries or peaches has the most significant effect on the enzymes alpha-amylase and alpha-glucosidase, which are also targeted by diabetes drugs. Soy yogurt scored higher than dairy yogurt on measures of antioxidant and plant phenol content. In addition, researchers noted that soy yogurt appears to have the strongest ACE-inhibitor effect, helping manage blood pressure. Eat soy!

http://www.lifescript.com

This recipe came from Karla Kearney
We thank you for sharing.

Making soy yogurt at home is an inexpensive way to enjoy the health benefits of soy. Soy yogurt can be used in recipes that call for dairy yogurt. It can also be enjoyed all on its own with a little honey and fruit added. Using a slow cooker as an incubator for your soy yogurt adds convenience to this method.

Things You'll Need:

* 6 cups of cold soy milk (homemade or store bought)
* 4 cups of boiling hot soy milk (homemade or store bought)
* 1 packet of dairy-free yogurt culture (available at health food stores)
* 1/2 cup of tapioca or potato starch
* 1 + 1/2 tsp of agar powder (from health food store)
* large slow-cooker or crock pot
* small canning jars with lids(jelly size)**
* clean kitchen towel
* large saucepan
* candy thermometer
* wooden spoon
** I like to use the 4 oz. baby food jars because they hold exactly one serving. No guessing....always the right portion.

Step 1

Make sure all of your jars are clean. You may wish to sterilize them first. Dry them and set aside.

Step 2

In the saucepan, stir together a cup of the cold soy milk with the agar and starch, until it is no longer lumpy. Add to it 3 cups of the hot soy milk and stir until blended. Allow to cook over medium heat until it has thickened.

Step 3

Add the remaining soy milk (hot and cold) and stir until the temperature is around 115 degrees. Then add your active cultures. Make sure the temperature of the milk mix is no hotter than 115, or else it will kill your bacteria!

Step 4

Pour milk into the jars and cover with lids (do not screw on caps). Place jars into slow cooker with a folded kitchen towel placed on the bottom as a cushion. Put lid onto the slow cooker and set it on "warm". Allow the jars to rest for 10-12 hours.

Step 5

Remove from slow cooker and refrigerate for at least 12 hours before eating.

Busy as a Bee

2010-01-16T07:45:00.000-08:00

I feel like a busy bee!!!
I have been so busy since the New Year started I haven't had time to post many new recipes. I have been testing some new recipes and working on some other programs.
I did enjoy the holidays even if I did get lost coming home from my daughters home in
Pensacola. I saw some of Florida I have never seen before so it was worth the extra time. Lucky I had my I Phone to help me find my way back. I am now ready to get back to my blogs and sharing some great tasting dessert recipes with everyone. Sure hope you enjoyed your holidays and had a safe and healthy one.

Airy Almond Cookies

2010-01-05T04:07:00.000-08:00

This is a light and chewy cookie that everyone can enjoy as a snack or after dinner.
Even the kids like their crunchy nutty taste.
Ingredients:

3 egg whites
1/8 tsp salt
1 cup sugar*
1 tsp vanilla extract
1/2 cup whole almonds , toasted and finely chopped
1 cooking spray

Directions:

Spray 2 baking sheets with nonstick cooking spray and preheat oven to 250 degrees F.
Beat egg whites with an electric mixer in a medium bowl until soft peaks form. Add in the salt; gradually beat in the sugar, then the vanilla. Continue to beat until the egg whites are stiff but not dry. Gently fold in the almonds.
Drop the batter one teaspoonful at a time onto the baking sheets; lift the spoon as you drop to create a peak in the center. Work quickly so batter does not spread.
Bake until the cookies are lightly browned and hard to the touch on top, about 20-30 minutes. Gently remove cookies from baking sheets and place on a wire rack to cool.
Additional Information
Replace the almonds with any nut like pecans, walnuts, or pistachios.

Nutrition Facts
Makes 40 servings
Amount Per Serving:

Calories: 16
Total Carbs: 3.7 g
Dietary Fiber: 0.1 g
Sugars: 3.6 g
Total Fat: 0.2 g
Saturated Fat: 0 g
Unsaturated Fat: 0.2 g
Potassium: 7.3 mg
Protein: 0.4 g
Sodium: 11.4 mg
* You can reduce the carbs more by using Splenda instead of sugar.

Soy Milk

2010-01-04T08:43:00.000-08:00

I have been experimenting with using SOY MILK in some of the recipes that use milk.
Much to my surprise it has given me great results and it has less carbs as well as less fat than regular or low-fat milk. It also lets me use a little less of the artificial sweetener because it has a sweeter taste than regular milk. So if you want to have less carbs and less fat in your recipes that use milk, try using Soy Milk, it works great.

Almond-Coconut Cookies

2009-11-30T16:28:00.000-08:00

With only 10g carbs per serving these Almond-Coconut Cookies will be a hit with
your friends and family. Bake up a batch to give as gifts at Christmas. I'm sure
your diabetic friends or family will be thrilled you thought of them and went
to the trouble of making a good tasty treat just for them. Try using red and
green food coloring in the coconut for a festive Christmas look. Or serve as snowballs...Get creative, shape as snowmen/women or whatever suites your fancy.

Yield: 90 cookies

INGREDIENTS

2 sticks (1 cup) unsalted butter, softened
2/3 cup packed light-brown sugar(or Splenda Brown Sugar)
2/3 cup granulated sugar (or Splenda)
2 tsp vanilla extract
2 large eggs
3/4 tsp baking soda
3/4 tsp salt
2+1/3 cups all-purpose flour(or soy, or almond flour)
7-oz tube of almond paste
6 whites from 6 large eggs
6 cups sweetened shredded coconut

PREPARATION

Heat oven to 375°F. Have baking sheet(s) ready.

Beat butter, sugars and vanilla in a large bowl with mixer on medium speed 1 to 2 minutes until fluffy.
Beat in eggs, baking soda and salt until combined.
Add flour and beat on low speed until blended.
Crumble a 7-oz tube of almond paste into a food processor.
Add whites from 6 large eggs; process until smooth. Stir into dough along with 6 cups sweetened shredded coconut.

Drop rounded tablespoons dough about 1-1/2 in. apart on ungreased baking sheet(s).

Bake 8 to 9 minutes until edges are golden brown.
Cool on sheet 1 to 2 minutes before removing to a wire rack to cool completely.

Nutrition Facts
Amount Per Serving
Calories 88
Total Fat 5g
Saturated Fat 3g
Cholesterol 11mg
Sodium 55mg
Total Carbohydrates 10g*
(*less when using Splenda and soy or almond flour)

Banana & Date Oatmeal Cookies

2009-11-23T06:32:00.000-08:00

I haven't tried this cookie yet, but from what I have read it is not only good for you, it is also good for your children. It has no sugar or artificial sweetener but I am told it is still a big hit with the kids as well as adults. You can even change the taste by using different fruit such as dried apricots, raisins, apples or even add some nuts, Experiment with this one and you may come up with a winner. Please give me some feedback if you try this recipe as is or anyway you choose.Just leave a comment below, I appreciate you taking the time to visit.

Preheat Oven to 350°F
Makes 2 & 1/2 dozen

3 ripe bananas
1 cup pitted dates(or raisins)(or any dried fruit)
2 cups rolled oats
1/3 cup oil
1 tsp Vanilla extract

Mash bananas and chop dates fine. Mix all ingredients in bowl together and let sit for 15 min. Drop teaspoonful on to non-stick cookie sheets and bake for 20 min. at 350°F. Store in airtight container and eat within 24 hrs.

I am looking for the carb count of this cookie recipe and will post it when (or if)
I find it. In the mean time ONE should be the limit. Eat at your own risk...

This recipe was donated by "Missty" from Paid to View Tube Forum
Thanks Missty for sharing.

Simple and Easy Individual Baked Custard Cups

2009-11-21T21:03:00.000-08:00

One of my readers asked for a custard she could eat without it making her blood sugar rise. I immediately thought of these individual custard cups which are fast to throw together and have such a creamy great taste. I sometimes throw in an extra ingredient like coconut or some dried fruit to change the flavor. Or you can put some fresh fruit on top just before serving. A sprinkling of cinnamon on top will also work. You can dress this custard up the way you like it. This recipe is for plain vanilla custard cups, but shown in picture with cherries on top.
It is also one of my favorites because it's easy to make and I don't have to worry with measuring for a correct portion because it's cooked in a portion size cup. Just remember when you add an extra ingredient you may need to also check for more carbs than what is stated here.

Ingridents:

1 + 1/2 cups egg substitute such as Egg Beaters Original (or enough beaten eggs to make 1 and 1/2 cups)
* 2/3 cup Splenda (granulated)
* 1/2 teaspoon salt
* 1 quart fat-free milk, scalded (or regular milk)
* 1 teaspoon vanilla extract
* 1 pinch of nutmeg

Directions:

Preheat oven to 325° F. Combine the egg substitute, Splenda and salt. Slowly stir in slightly cooled milk and vanilla.
Pour mixture into custard cups and sprinkle generously with nutmeg and/or cinnamon). Place baking cups in two 9 x 13-inch baking pans and pour hot water around them until it is about 1 inch deep. Bake for one hour or until a knife inserted near the center comes out clean. Enjoy warm or chilled.

7g carbohydrates per serving

Chocolate Chip Cookie Bites

2009-11-15T05:14:00.000-08:00

What can a diabetic (dieter) do when craving that delicious taste of chocolate?
I say "indulge"...yes you can eat chocolate and it will not raise your blood sugar; that is if you don't eat too much. I know it's hard to stop when these cookies are so delicious but I trust you to have the control you need and know when to stop. Eat these cookies slowly, while still warm, and let the chocolate melt in your mouth.

Makes 1 dozen
1 cookie= 1 serving

Ingredients:

Cooking spray
3 Tbsp butter (or heart-healthy margarine)
3 Tbap sugar substitute (Splenda)
1 egg white
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/3 cup enriched all-purpose flour*
1 Tbsp unsweetened cocoa
1/8 baking soda
1 dash salt (optional)
2 tsp (skim)milk (or half & half**)
2 Tbsp semi-sweet chocolate mini chips

Directions:

Preheat oven to 375°F
In small bowl, blend butter,egg-white,sugar substitute and vanilla
In large bowl, mix flour, cocoa,baking soda and salt
Add milk to dry ingredients
Stir in butter mixture and blend well
Stir in chocolate chips

Drop teaspoonfuls of cookie dough onto greased cookie sheet
Bake 7 to 9 minutes or just until set
Remove from cookie sheet, and allow them to cool a little before eating.
The chocolate holds heat, so be careful when serving warm.

Nutrients:

calories,50
protein,1g
fat,3g (if using skim milk)
Carbs=5g (per serving)
sodium 50mg

*You can use part whole wheat flour to reduce carbs more.
**Skim milk has more carbs than Half & Half but H & H has more fat.

Apple-Pecan Custard

2009-11-02T08:33:00.000-08:00

I have been told that you can use other fruits to make this custard but I haven't tried any (yet) so I can't say if they will work as well as apples but who knows you may be the first to try. If so let us know how it turns out.

This Apple-Pecan Custard is also a
great tasting and healthy after school snack for the kids.

**Ingredients:

Nonstick cooking spray
1/2 cup unsweetened applesauce
1/3 cup milk
1 egg, slightly beaten
3Tbs. packed brown sugar substitute (Splenda)
1Tbs. butter,melted
1/2 tsp. vanilla
1/2 tsp. maple flavoring
3/4 cup chopped cooking apples (about 1 small apple)
1/3 cup rolled oats
2Tbs. chopped Pecans, toasted (see tip ****)
4 Tbs. whipped cream (see tip ***)

Instructions:

Preheat oven to 375°F. Lightly coat four 6-ounce ramekins with cooking spray. (Or use paper cups in a muffin pan). Place ramekins in a 15 x 10 x 1 inch pan.
In a medium bowl, combine applesauce, milk ,egg, brown sugar substitute, butter,vanilla, and maple flavoring. Stir in apple pieces and oats.
Divide evenly among ramekins. Bake about 25 minutes or until a knife inserted near center comes out clean. Cool. Sprinkle with pecans.

Makes about four 4 ounce servings.

nutrition, per serving
Calories 115,
fat 2g
chol. 8mg
sodium 63mg
carbs 13g
fiber 2g
pro.2g
True carbs=11g

**Tip: Double the recipe for 8 or triple for 12
***Tip: You can put a dollop of whipped cream on top to dress it up for a fancy dessert. Or use Splenda powdered sugar.
****Tip: You can use almonds or walnuts in place of pecans.

Old-Fashion Fried Fruit Pies

2009-11-02T04:50:00.000-08:00

Old-Fashion Fried Pies

Just like granny used to make!
Remember the delicious fried fruit pies your Grandmother made?...
Well you can still eat them and they are so simple to make it will surprise you!
Can be used as breakfast, snack or dessert.

You can use the sugar free pie filling found in most stores or make your own.

Ingredients:

Low-carb tortilla (4 to 6 inch round)
can of sugar free fruit pie filling
cinnamon (option)
butter

Spread 1 teaspoon of butter on tortilla
add 1 to 1+1/2 tablespoons of fruit pie filling on one side
Sprinkle with cinnamon (if using apple pie filling)
Fold and mash edges with fork to close.
Fry in butter on medium heat until brown, turn and fry on other side until brown.
Serve warm.
**Can also be baked in 350 F oven until golden brown. Brush with a dab of oil or melted butter before baking.

Tortilla has 5 g carbs
filling has around 2 g carbs

One serving is about 7 g of carbs depending on amount of filling used in tortilla.

You can add 1 tablespoon of whipped topping if you like but this will increase your carb count, depending on what kind of topping you use.
OR sprinkle with Splenda powder sugar.

To make your own filling: Cook sliced apples (cherries, peaches, apricots) in butter and Splenda sweetener until tender. Add cinnamon if using apples.
Then prepare as above.

TIP: Cinnamon is known to help reduce blood sugar.

Splenda Tips

2009-10-28T15:18:00.000-07:00

When using an artificial sweetener you may want to check what you are baking more often than when using sugar. Here are 2 tips to remember when using Splenda.

Browning
In the baking process, sugar caramelizes to produce the familiar golden brown color of baked goods.

Baked goods made with little or no sugar do not brown like recipes made with sugar.

To help achieve a more golden brown color when baking with SPLENDA Granulated Sweetener, lightly spray the batter or dough with cooking spray just before placing in the oven.

Bake times
Your baked goods made with SPLENDA® No Calorie Sweetener may bake more quickly than those made with sugar.

* Cakes: Check 7-10 minutes before the original recipe's expected bake time.
* Cookies, brownies and quick breads: : Check 3-5 minutes before the original recipe's expected bake time.

Gingerbread Men/Women Cookies

2009-10-28T14:38:00.000-07:00

Just in time for the holidays. You can make theses as treats for your Halloween guest or for the little "spooks" who knock on your door. Or better still make and freeze a batch for Christmas. It all depends on how you decorate these cookies. There is no rule that says a gingerbread cookie has to look like the gingerbread man! Use your imagination and have fun with this cookie.

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¾ cup unsalted butter, room temperature
1 cup SPLENDA® Brown Sugar Blend
1 large egg
1 large egg yolk

Directions

Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.

Cream butter and SPLENDA® Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.

Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.

Note

Serving Size: 1 (4-inch) gingerbread cookie

Nutrition Facts

Servings Per Recipe: 30
Amount Per Serving

Calories:110
Calories from Fat:45
Total Fat:5.0g
Saturated Fat:3.0g
Cholesterol:25mg
Sodium:65mg
Total Carbs:13g
Dietary Fiber:0g
Sugars:7g
Protein:1g

In-A-Snap Cheesecake

2009-10-28T08:27:00.000-07:00

This vanilla cheesecake can be thrown together in a snap. You can even change the flavor by using different flavored gelatin but most people prefer this plain vanilla which can be topped with the fruit of their choice. This make-ahead recipe is fast and delicious. Try it with a dollop of sugar-free jam or fruit slices on top. It's lip smacking good!

Makes 8 servings

Ingredients:

1 Envelope unflavored gelatin (Knoxx®)
½ cup sugar or artificial sweetener(Splenda®)(omit if using sugar-free flavored gelatin)
1 cup boiling water
2(8oz)cream cheese, softened
1 tsp vanilla extract (optional when using flavored gelatin)
1 (9in)prepared graham cracker crust

Directions:

Mix gelatin and sugar(Splenda) in small bowl,
add boiling water and stir until gelatin completely dissolves, about 5 minutes.

Beat cream cheese and vanilla in large bowl with mixer until smooth, slowly beat in gelatin mixture.

Pour into prepared crust.

Refrigerate until firm

Top with desired fruit just before serving.

Chamomile Tea

2009-10-18T10:44:00.000-07:00

Cooler days and even cooler nights, a great time to have a hot cup of tea to help us stay warm. So here is the tea that can do just that and more. Enjoy this tea with your dessert or by it's self. I for one just love a nice hot cup of tea after a delicious meal.

Chamomile Tea

Chamomile tea is well known for its calming effects. But it can also help diabetics.
Studies show that chamomile can also suppress enzymes that are linked to an increased risk of complications commonly associated with diabetes, such as vision, kidney and nerve damage.So adding a cup or two of chamomile tea to your daily routine isn't a bad idea - whether you have diabetes or not. Try drinking it with or right after meals, as chamomile has also been shown to aid in digestion and prevent heartburn and flatulence.

This tasty drink also boasts many other health benefits: It eases menstrual cramps, improves anxiety and sleep and treats the common cold. New research suggests that chamomile tea may also help people with diabetes.

Pumpkin Cookies.

2009-10-09T09:17:00.000-07:00

Get ready for Halloween and the trick or treaters.
These cookies will be sure to please.
They are healthy and delicious.
Children as well as adults will love these spicy Pumpkin cookies.
They wont even know that they are good for their body. One bite
and they are hooked on these tasty treats. The beta-carotene is a
great cancer fighter.

Ingredients:

2/3 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup canned plain pumpkin puree (See Ingredient notes)
3/4 cup packed light brown sugar or 1/3 cup *Splenda Sugar Blend for Baking (see Ingredient notes)
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins

Cooking Instructions:

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

3. Whisk pumpkin, brown sugar (or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

4. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

**Ingredient Notes: As you might suspect from its orange color, pumpkin puree is an excellent source of beta carotene.

*Substituting with Splenda: For nonbaking recipes, use Splenda Granular (boxed, not in a packet). For baking, use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutritional Information per Serving
Calories 68
Carbohydrates 12g
Fat 2g
Saturated fat 0
Mono unsaturated fat 1g
Protein 1g
Cholesterol 12g
Fiber 1g
Potassium 76g
True carbs=11g

Oatmeal-Date Cookies

2009-10-07T09:46:00.000-07:00

The carb count for these cookies can be reduced by using the substituted ingredient in parenthesizes. Otherwise the carb count will be as listed.

Ingredients:

Nonstick cooking spray
1/2 cup packed light brown sugar ( or Splenda brown sugar)
1/4 cup butter, softened
1 egg plus 1 egg white, lightly beaten
1 Tbs. frozen apple juice concentrate, thawed
1 tsp. vanilla
1+1/2 cups all-purpose flour (or use any lower carb. flour like wheat, soy, or almond, mixed half and half with all-purpose flour)
2 tsp. baking soda
1/4 tsp. salt
1+1/2 cups uncooked quick oats
1/2 cup chopped dates (raisins, dried cranberries)

Preheat oven to 350°F
Lightly coat cookie sheet with nonstick cooking spray; set aside.
Beat sugar and butter in large bowl.
Add egg, egg white, apple juice concentrate and vanilla; mix well.
Add flour baking soda and salt; mix well.
Stir in oatmeal and dates.
Drop dough by rounded teaspoonfuls onto prepared cookie sheet.
Bake 8 to 10 minutes or until edges are very lightly browned.
Centers will still be soft.
Cool 1 minute before removing from cookie sheet, then remove to cooling racks
to finish cooling.

Makes 36 servings

Nutrients per serving
Calories 65
total fat:2g
Protein: 1g
Carbohydrates: 11g
Fiber: 1g
Sodium: 106mg
True carbohydrates=10g (less when using substitutes)

Splenda Conversion Chart

2009-10-03T11:29:00.000-07:00

After receiving many questions about using the artificial sweetener Splenda and Baking Splenda I decided we may need a chart to help us when we use them in our baking. There is a difference in the amounts when using these sweeteners but I have tried them both and I have found Baking Splenda to be the best when used in any recipe you have to bake. Be sure to check chart for amount when using either sweetener.

Double Chocolate Brownies

2009-10-03T10:56:00.000-07:00

Double Chocolate Brownies
For the Chocolate lover in you

Ingredients:

cooking spray
1/4 cup butter
2/3 cup sugar, granulated(see tip)*
1/2 cup water
1 teaspoon vanilla extract
1 cup flour, all-purpose**
1/4 cup cocoa powder, unsweetened
1 teaspoon baking powder
1/4 cup chocolate chips, semisweet miniature
2 teaspoon sugar, powdered(see tip2)
Pecan pieces, chopped walnuts, or sliced almonds(optional)

Preparation:

Preheat oven to 350°F. Lightly coat the bottom of a 9x9x2-inch baking
pan with nonstick cooking spray, being careful not to coat sides of pan.

In a medium saucepan, melt butter; remove from heat.
Stir in granulated sugar, the water, and vanilla.
Stir in flour, cocoa powder, and baking powder until combined.
Stir in chocolate pieces. (and nuts)
Pour batter into prepared pan.

Bake for 15 to 18 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.
Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.

Carbs per serving
17g

*Tip 1: Use Splenda, Baking Splenda (see chart) or Altern in place of sugar.
Tip 2: Eat plain to reduce the carbs even more
**Tip 3: Use a mixture of 1/2 whole wheat and 1/2cake flour
for a lower carb count and a healthier brownie.

Blueberry Muffins

2009-10-03T10:40:00.000-07:00

Blueberry Muffins
Warm and healthy muffins are soooo good you will be temped to eat more than one,
Just remember not to over do and count those carbs.

Muffins, Muffins, Muffins...Yes you can eat them!
Yumm,,,,,And they taste soooo good when eaten still warm from the oven?
Here are my favorites for you to try. I try to use the original recipe whenever
possible. But if you want to lower the carb count more you can by using Splenda
instead of sugar and substituting part of the flour with whole wheat, almond or soy flour.
Muffins may not rise as high when using any substitute....

Blueberry Muffins

Servings: 12
Preparation Time: 10 min.
Cooking Time: 15 min.

Ingredients:

1 egg
2 cup buttermilk baking mix*
1/4 cup sugar (or Splenda)
2/3 cup milk
2 Tbs. vegetable oil, or butter, melted
1 cup fresh blueberries

Cooking Directions:

Preheat oven to 400° F.
Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Place egg in a bowl and beat slightly.
Stir in remaining ingredients, except blueberries, just until moistened.
Fold blueberries into batter.
Divide batter evenly among cups.
Bake 15-18 minutes, until golden brown.

Nutrients
Calories 142
Protein 2.6g
Carbohydrates 19.2g (less when using Splenda)
Dietary Fiber 0.7g
True carbs 18.5
*Carb count will be less when using artificial sweetener or wheat/almond flour.

Orange Dream Cheesecake

2009-09-28T16:01:00.000-07:00

This is a dream come true for all diabetics who love cheesecake
As you may have guessed I love Cheesecake so when I found this recipe I just had to let you know about it.
It's just what the taste buds ordered.
Your family and guest will be delighted to get this tasty treat.
Makes: 8 servings

1 Honey Graham cracker, crushed (about 3 Tbsp.)
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Gelatin
1 cup (Low Fat) Cottage Cheese
1 tub (8 oz.)(Fat Free) Cream Cheese (Philadelphia brand has less carbs)
2 cups thawed Whipped Topping

Sprinkle crumbs onto bottom of 8- or 9-inch spring-form pan or 9-inch pie plate sprayed with cooking spray.
Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min.
Pour into blender container.
Add cheeses; cover.
Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
Add whipped topping; stir gently until well blended.
Pour into prepared pan; smooth top with spatula.
Refrigerate 4 hours or until set.
Remove side of pan just before serving.
Store leftover cheesecake in refrigerator.

Jazz It Up
Garnish with fresh mint sprigs or Orange twists just before serving.

Nutrition (per serving)
Calories 100
Total fat 2g
Saturated fat 1.5g
Cholesterol 10mg,
Sodium 330mg,
Carbohydrate 11g,
Dietary fiber 0g,
Sugars 5g,

Tip: lower the carb count by making this cheesecake without the crust or with wheat germ crust, finely chopped almonds, pecans, or one phyllo sheet. Check the carbs in the ingredients and use the ones that are lowest. Some low fat products have more carbs than the regular ones.

Flourless Peanut butter & Chocolate Cookies

2009-09-28T15:38:00.000-07:00

Recipe created by Kalyn

This recipe will be sure to please those who like to mix their chocolate and peanut butter together.Think Reeces Peanut butter cups, yeah they taste just as good.

After lots of tries that weren't bad but not quite what I wanted, I decided it was worth using the tiniest bit of brown sugar to take the edge off the chocolate and add crispiness. These cookies only have 2 Tb. brown sugar plus the small amount of sugar that's in the peanut butter, if any at all. So they really are *almost* sugar free.

Use a hand beater to mix together the cookies for best results. I used chunky peanut butter, but you could use plain peanut butter for a more elegant cookie. This dough is pretty stiff after you add the peanut butter, so you may need to scrape it off the beaters.

I scooped out dough with a small spoon, about 2 tsp. of dough per cookie, and rolled it into a ball. I was using my toaster oven, so I baked 12 cookies at a time for a total of 24 small cookies.

I used a fork to press down the cookies, necessary because they don't spread out much. I baked these cookies on parchment, but if you don't have any I don't think it's completely necessary.

Flourless and (almost) Sugar Free Cookies with Peanut Butter and Chocolate

Makes 24 small cookies

2 eggs
1 cup Splenda granular sweetener
2 Tbs. Brown Sugar (or use 2 Tbs. Splenda Brown Sugar Blend or 1 Tb. Splenda + 1 Tb. brown sugar)
3 Tbs. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. vanilla
1/2 cup almond meal
1 Cup natural peanut butter without added sugar

Preheat oven to 350°F. Cut parchment to fit baking sheet, or spray with non-stick spray.

In plastic bowl, add eggs, Splenda, Brown Sugar (or substitute described above), cocoa powder, baking powder, and vanilla.
Use hand beater or stand mixer to beat together about 30 seconds.
Add almond meal and beat 15-20 seconds.
Add peanut butter and beat until well mixed., about 20 more seconds.
Dough will be stiff, so scrape it off the beaters if needed.

Use a small spoon to measure out about 2 tsp. of dough and roll each cookie into a ball,
then arrange cookies in rows on baking sheet.
Leave enough room to smash down cookies with a fork when the baking sheet is full.
Smash cookies to about 1/2 inch thick, then bake for 15-17 minutes, or until top feels firm and cookies look done.
Let cool a few minutes before eating.

I haven't the slightest idea how many carbs is in 1 cookie but there isn't enough sugar in one to worry about. Just don't go overboard and eat half a dozen at one time :)

Pumpkin Cranberry Bread

2009-09-28T13:13:00.000-07:00

Since pumpkins are in season you will see quite a few pumpkin recipes here.I love the taste of fresh but when I can't get fresh I use canned pumpkin. Delicious filling and healthy

Ingredients:

1+1/2 cups all-purpose flour
1+1/2 cups whole wheat flour.
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups baking Splenda
2 cups fresh pumpkin or I can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup dried, fresh or frozen **cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

** You can try other fruits with this recipe. Get creative, mix in some nuts or mix in another fruit.

I can't find the correct amount of carbs for this recipe because I have adapted it so diabetics can have a slice of this tasty bread. Try not to eat more than one 1/2 inch slice at a time so as not to raise your blood sugar. One slice is a little less than 15g of carbs.

Rice(?) Pudding

2009-09-28T12:36:00.000-07:00

"Where's the Rice?"
Okay I admit this is not made from rice but it can pass for it. It is a pudding made with a vegetable but I am including it as a dessert because it is sweet and you can serve it as a dessert.

Isn't it wonderful what we can do with cauliflower? Try this just once and see
what your family says about it. I bet they like it just as much as the real thing.

Ingredients:

1/2 cup finely grated (riced) RAW cauliflower
1/2 cup Splenda
1/4 cup Brown Sugar Twin
4 oz. cream cheese
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon (option)

Mix 1/4 cup of cream with sweeteners, extracts, spices, and cauliflower.
Heat in microwave for 1 1/2 minutes.
Let stand for 15 minutes.
Beat egg yolks with 1/4 cup of cream; set aside.
Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened.
Add cauliflower mixture and egg mixture to pan and stir to re-thicken.
Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours.
Serve and enjoy!

Makes 4 servings. 5 net grams of carbohydrate per serving.

Apple(sauce) Cheesecake

2009-09-27T15:16:00.000-07:00

Since I am a cheesecake lover I am always looking for healthy ways to make cheesecake so I can EAT it without any guilt! This one can be made as is or with an almond or pecan crust or wheat germ to reduce the carbs even more. This is good for a midday snack or for dessert.

Apple(sauce) Cheesecake

Makes 16 servings.

Ingredients:

1/2 cups graham cracker crumbs
1/4 cup stick butter or margarine, melted
2 tablespoons Splenda*

* May substitute 3 packets of sweetener

Directions:

Combine graham cracker crumbs, melted butter and 2 tablespoons sweetener.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 375°F oven 10 minutes.
Cool on wire rack while preparing cheesecake.

Cheesecake

Ingredients:

2 (8-ounce each) packages reduced fat cream cheese, softened
1 cup artificial sweetener** (Preferable: Splenda)
1+2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream

** May substitute 24 packets of sweetener

Directions:

Beat cream cheese and 1 cup sweetener in mixing bowl on medium speed of mixer until smooth and well combined.
Mix in applesauce, eggs, egg whites and lemon juice until blended.
Stir in cornstarch, cinnamon, apple pie spice and vanilla.
Fold in sour cream until combined. Pour cheesecake mixture over baked crust.
Bake in preheated oven 60 to 65 minutes or until center of cake is almost set. Cool on wire rack.
Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely.
Cover and refrigerate several hours or overnight before serving.
To serve, remove side of pan. Drizzle top with Apple topping***, Cut cake into wedges.

Nutritional Info (per serving):

Calories 171
Protein 5g
Carbohydrate 13g Less if using almond flour,pecan or wheat germ for crust.
Fat 11 g
Cholesterol 56mg
Sodium 154 mg

***I fry up a chopped apple in a tespoon of butter with almond slivers, a teaspoon of Splenda brown sugar substitute to put on top.

Key Lime Cheesecake

2009-09-27T14:58:00.000-07:00

So many diabetics think they have to give up the foods they love but I say all we need to do is find another way to make them so it wont make our blood sugar rise. That's why I am always searching for dessert recipes because that my friend is what we crave the most and I for one refuse to give up eating the foods I want. . While searching I found another low-carb cheesecake that has a nice citrus taste made with Key Limes and has a healthy crust. It's one you will be proud to serve your family and friends. You don't have to be a diabetic to enjoy this dessert.

Ingredients:

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature ( Philadelphia brand has the less carbs)
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin ( Knoxx brand)
3/4 cup boiling water
Special Equipment: 10-inch deep pie plate or cake pan

Directions

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag mix in a drop or 2 of green food coloring and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If saved in a plastic bag, just snip the corner off and squeeze it out.)

Nutritional Analysis
per serving
Calories 238
Fat 19g
Saturated Fat 13g
Carbohydrates 8g
Fiber 0 grams
Carbohydrates 8g

Flourless Chocolate Cake

2009-09-27T13:20:00.000-07:00

One of the best things about this flourless chocolate cake is how easy it is to make: You mix it all in the food processor or blender in about 5 minutes. I used to make it with sugar, but no one really noticed when I switched. It's especially nice with some homemade whipped cream and a little sugar-free white chocolate sauce on top!

Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:

2 cups pecans
1/3 cup cocoa
1 t baking powder
1/4 teaspoon salt
4 eggs
1/2 cup (I stick) butter, melted
1 teaspoon vanilla
1/4 cup erythritol* (optional)
Artificial sweetener equivalent to 1 cup sugar
1/2 cup water

Preparation:
Heat oven to 350°F. Grease a bunt cake pan, a 8" or 9" round pan or spring-form pan.

Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

Add the rest of the dry ingredients and pulse again. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.)

Add the wet ingredients and process until well-blended.

Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.

Nutritional Information:
Each of 8 servings has 2 grams of effective carbohydrate
4 grams of fiber,
6 grams of protein,
334 calories.

*Erythritol is a natural sugar alcohol (a type of sugar substitute) which has been approved for use in the United States and throughout much of the world. It occurs naturally in fruits and fermented foods. At industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. It is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar alcohols. Under U.S. Food and Drug Administration (FDA) labeling requirements, it has a caloric value of 0.2 calories per gram (95% less than sugar and other carbohydrates), though nutritional labelling varies from country to country—some countries like Japan label it as zero-calorie, while European Union regulations currently label it and all other sugar alcohols at 2.4 kcal/g.

Apricot and Toasted Almond Cups

2009-09-27T06:18:00.000-07:00

Your family as well as your guest will enjoy these tasty Phyllo Cups.

Makes 8 servings

Ingredients:

Butter-flavored cooking spray
1/2 cup low-fat cottage cheese
4 oz. reduced-fat cream cheese
4 tsp. sugar substitute (Splenda)
1 Tb.fat-free milk
1/4 tsp. vanilla
4 sheets phyllo dough (thawed if using frozen dough)*
3 Tb. Apricot preserves**
1/4 cup sliced toasted almonds

Instructions:

Preheat oven to 350°F.

Spray 8 standard size (2&1/2 inch) muffin cups with cooking spray; set aside.

Beat cottage cheese, cream cheese, Splenda, milk and vanilla in large bowl with electric mixer at high speed until completely smooth; refrigerate until needed.

Place 1 phyllo sheet on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Lightly spray phyllo sheet with cooking spray. Top with another phyllo sheet; spray with cooking spray. Repeat using remaining sheets of phyllo.

Cut the stack of phyllo sheets into 8 pieces using sharp knife or kitchen scissors. Gently fit each stacked square into prepared muffin cup. Bake 5 minutes or until lightly browned; cool in pan.

Place preserves in small microwaveable bowl. Microwave on HIGH 20 seconds or until melted. Spoon 2 tablespoons cream cheese mixture into each phyllo cup; drizzle with 1 teaspoon melted preserves. Top with 1&1/2 teaspoons almonds.

* Phyllo dough can be purchased frozen in most Supermarkets.
Or you can make your own. Recipe can be found below.

**You can change the taste by using different preserves like blackberry, strawberry,
orange or whatever preserves you like best. Just remember to use the "no sugar" preserves to keep the carbs low.

Calories 109
Carbs 12g
Fiber 1g
Sodium 174mg
TRUE CARBS=11g

Phyllo dough recipe

Ingredients:

1/4 cup water
2 cups flour (reduce carbs by using almond or soy flour)
4 teaspoons olive oil
1/4 teaspoon salt

Directions:

Sift the flour with the salt.
Make a well in the middle of the flour.
In the well put the flour and the olive oil.
Work the dough until it hangs well together.
Dust flour on a table or board.
Kneed the dough for about 5-7 minutes.
The dough should be smooth and not stick to the board.
Roll the dough out to a big rectangle.
Lay a damp towel over it and let it rest for about 15 minutes.
Flour your hands and work the dough from the middle outwards until you have
the dough stretched to about 3 ft by 3 ft (1meter x 1meter)
Cut the dough with a sharp knife or pizza cutter to the desired sheet size.
Continue with the recipe that requires phyllo dough.

Peanut Butter Cookies

2009-09-26T16:58:00.000-07:00

Who can resist warm peanut cookies with a cold cup of milk?
This will be great for your mid morning snack or for your
night time snack. A light snack before bed will help keep your
morning glucose reading from being high.

Peanut Butter Cookies

This recipe makes 24 cookies.

Ingredients:

6 Tablespoons Butter, unsalted and softened
1/2 Cup Peanut Butter, unsweetened, smooth or crunchy
1/4 Cup light Brown Sugar, packed (Or Splenda brown sugar substitute)
1/4 Cup Splenda
1 Egg, lightly beaten
1 Teaspoon Vanilla
1 1/4 Cups Oat Flour
1/4 Teaspoon Baking Powder
3 Tablespoons Peanuts, salted, chopped (Omit if using crunchy peanut butter)

Instructions:

Preheat oven to 350°F.

Beat together butter, peanut butter until smooth.
Add brown sugar, Splenda and beat with electric mixer until light and fluffy.
Beat in egg and vanilla for another 1-2 minutes.
Mix in flour, baking powder.
Mix in peanuts if using.

Drop dough by Tablespoons, 2 inches apart on cookie sheet.
Use fork to press down.
Bake for 22-25 minutes.
Transfer to rack to cook.

Quick Tip: If you use chunky peanut butter, omit the chopped peanuts
Or use creamy peanut butter for a smoother cookie.

Quick Tip: Purchasing a tablespoon scoop with a release button (ice cream or meatball scoop) allows you to make uniform cookies with the right portion for serving sizes. No guess work required.

Per Serving (1 Cookie)
94 calories,
7g fat,
3g protein,
7g carbohydrates,
1g fiber,
17mg cholesterol
TRUE CARBS=6g Less if using Splenda brown sugar substitute.

Spicy Pumpkin Bars

2009-09-25T16:08:00.000-07:00

Put a smile on everyones face this Halloween season.
The kids will love them and so will the adults.

Ingredients:

3/4 cup almond flour
2 teaspoons oat flour
2/3 cup canned pumpkin
2 eggs
1/4 cup sweet almond oil (or other vegetable oil)
2 teaspoons Brown Sugar Twin
3/4 cup Splenda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans

Preheat oven to 350°F.
In bowl beat eggs with Brown Sugar Twin.
Add vanilla extract and canned pumpkin, mixing well after each. Set aside.
In a separate bowl, mix almond flour, baking powder, oat flour, salt, Splenda, and spices till well mixed.
Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely well. Pockets of unmixed batter will result in dry, lumpy bubbles in the finished bars. Add chopped nuts and mix again to distribute well.
Pour into baking dish that's been greased with butter or PAM.
For thin bars, use a 12"x8" pan; for thicker bars, an 8"x8" does nicely.
Pyrex dishes bake these bars more effectively than metal baking pans, so if you use metal, watch your bars more closely.

Bake at 350°F for 25-30 minutes for rectangular pan, and 30-40 minutes for square pan. Cool in pan for 5-10 minutes before removing, then cut in squares and enjoy! These bars can be frosted when cool as well. Here's a frosting recipe that works really well with these bars:

Cream Cheese Frosting Ingredients:

1 8-oz package cream cheese at room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavor extract
3 pkts Splenda
1 teaspoon Brown Sugar Twin
sprinkle of cinnamon

Mix all ingredients well. For a more creamy (and prettier) frosting, mix with electric mixer till whipped. A drop of yellow food color is nice, but optional.
Spread on pumpkin bars.

Makes 12 squares. 3 carbs per square (including frosting.)