Cherry Biscotti

I must apologize to my readers. I have been caught up in another program and have neglected my blogs. I must learn to use my time more wisely and never forget that you, my dear followers, deserve better. But the good news is... I am back to posting new recipes for you to try. So here is one you may like, it's one we use sometimes when we want something festive or for a holiday. You can add almonds, walnuts or another dried fruit if you like.


Ingredients:

* 2 & 1/4 cups all-purpose flour
* 3/4 cup sugar**
* 1/2 tsp. baking soda
* 2 eggs
* 2 egg whites
* 1 1/2tsp. almond extract
* 1 cup Fiber One Cereal
* 1/2 cup dried cherries

Preparation:

Heat oven to 350 F degrees. Spray cookie sheet with nonstick cooking spray.

Stir together flour, sugar, and baking soda in large bowl. Beat eggs, egg whites, and almond extract with wire whisk until foamy. Stir egg mixture into flour mixture until well blended. Mix in cereal and cherries with hands. Turn dough onto floured surface. Knead lightly 8 to 10 times.

Shape into one 16-inch roll or 2 8-inch rolls. Place on cookie sheet. Flatten to about 1 inch thick. Bake 30 minutes. Remove from cookie sheet; cool on wire rack 10 minutes. Cut into 1/2 inch slices. Reduce oven temperature to 300 F degrees. Stand slices upright on cookie sheet; bake about 20 minutes longer or until crisp and light brown. Cool completely on wire rack

Nutrition information:

Per serving:

* Calories 65
* Total fat 0 g
* Saturated fat 0 g
* Cholesterol 15 mg
* Sodium 55 mg
* Total carbohydrate 14 g
* Dietary fiber 1 g
* Protein 2 g
True carbs=13 g
**You can reduce the carbs more if you use baking Splenda
in place of sugar.

Raspberry Tarts

This Raspberry Tart recipe is one you can use for all berries and fruits. It is one you can be proud to serve to your guest. You can change the taste of the tart shells by changing the cracker to vanilla wafers or adding another spice to the mix. Try it with fresh strawberries, blueberries, blackberries or whatever fruit is in season. It's easy to fix and very satisfying when you are craving something sweet.

Fresh Raspberry Tarts

Ingredients:

1/4 cup ricotta cheese
2 tablespoons reduced-fat cream cheese, softened
2 tablespoons reduced-fat frozen dairy whipped topping, thawed
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
4 3/4-ounce graham cracker tart shells***
1 cup fresh raspberries, rinsed and drained on paper towels
4 fresh mint sprigs for garnish

How to make tart shells:
5 - 6 tablespoons unsalted butter, melted

1+1/4 cups graham cracker crumbs (You can use graham crackers, just crush enough to equal 1+1/4 cups)If you don't have graham crackers you can use crushed vanilla wafer cookies.

2 tablespoons Splenda

Graham Cracker Crumb Tarts: Mix together the graham cracker crumbs, melted butter and sweeetner. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.


Instructions for filling:

1. Using the back of a spoon, force the ricotta cheese through a fine sieve. Combine with cream cheese, dairy topping, lemon zest, and orange zest.

2. Spoon mixture equally into tart shells and refrigerate for at least 1 hour.

3. When ready to serve, arrange raspberries over the cream mixture. Garnish with a mint sprig and serve.

Makes 4 serving

Nutrition:

Per serving: 170 calories,
18 g carbohydrates,
2 g dietary fiber,
l171 mg sodium
True carbs= 16g per tart

Leprechaun Bites

Leprechaun Bites

How do you catch a Leprechaun? You use Leprechaun bites, of course.
Funny how those little Leprechauns look like your children. Or is that big one
your husband trying to sneak more bites for himself? Guess you will need to make a double batch next time. You can use different flavor and color sprinkles to change them for any holiday. The green and red mix makes great Christmas Elf Bites. Get creative with these bites....Then enjoy.

Ingredients

1 cup Butter (soft)
2/3 cup baking Splenda
1 cup whole wheat flour
1 cup Unbleached Flour
1/3 cup Green Sprinkles

Instructions

Preheat oven to 325*F.
Prepare baking sheet by covering it with a sheet of Parchment Paper.

Cream the Butter and Sugar together in a mixer...let it mix 4 minutes, until light and fluffy.
Mix flour then add just a bit at a time, until completely blended.
Add the sprinkles...beat until they are totally mixed in.

Sprinkle a bit of flour on the counter (or work surface). Turn the dough out onto the flour, and knead it a few times until it's smooth.

Move the dough onto the parchment covered cookie sheet.
Use a rolling pin to spread the dough flat. You want it to end up about 3/4 in. thick.
The dough is soft so do not press too hard, the dough will become one with the parchment paper, and you will have a mess. It will end up around 8 inches wide by 12 inches long. More or less

Get out your pizza cutter if you have one otherwise use a knife. Cut strips 1 inch apart... then go crosswise... 1 in apart You don't have to spread the strips.

Bake in the 325*F oven for 30 minutes.
Let the cookies cool on the baking sheet for 2 minutes... then get out the pizza cutter (or knife) and cut along the lines you cut before. Now you can pull them apart, and let them cool completely.

Neapolitan Parfaits

We sometimes judge a dessert by the way it looks so I used these small ice cream dishes for this parfaits. But this low-carb dessert tastes great no matter what you serve it in.


Ingredients

1 cup heavy cream
1/3 cup sugar substitute, plus 2 tablespoons (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
1/2 tablespoon unsweetened cocoa powder
1 pint fresh strawberries, sliced (sprinkle with 1 tablespoon sugar substitute if not sweet)
Fresh mint, for garnish

Directions

With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.

To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.

In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with strawberries and a sprig of fresh mint.


Carbohydrates per serving 7 g

Lemon-Vanilla Cheesecake

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

Cranberry Pear Brown Betty

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.

Apricot-orange Bread

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

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

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

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

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

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

Strawberry Bavarian Deluxe (Mousse)

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

Almond and Honey-butter Cookies

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

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

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.

Mini Vanilla and Almond Cheescakes.

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

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

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

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.