Lemon-Cranberry Bars

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.

Simple and Easy Individual Baked Custard Cups

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