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.

Key Lime Pie (No cooking)

I really like the idea of making a pie you don't have to cook especially now that spring is here. This is also a great way to get things done ahead of time. I sometimes make two pies but with different flavors of gelatin. Just cover with plastic wrap and keep in fridge until ready to serve. Add a twist of a key lime
or a teaspoon of berries for a nice look.

Key Lime Pie (No cooking)

Original Recipe Yield 8 servings

Ingredients for crust

1 cup ground pecans
3 tablespoons butter, melted
2 packets Splenda
1/2 teaspoon coconut extract


Ingredients for pie

1/2 cup heavy cream
2 packets Splenda
1 (.6 ounce) package sugar-free lime-flavor gelatin**
1/3 cup boiling water
1/3 cup cold water
2 (8 ounce) packages cream cheese, cut into pieces and softened
1/2 teaspoon coconut extract
2 tablespoons ground pecans

Directions

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.

In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved.
Stir in the cold water.
With an electric mixer, slowly beat in the cream cheese.
After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.

Carefully fold in the whipped cream. Do not beat.

Use a spatula to scrape mixture into the pie pan and spread around.
Sprinkle remaining 2 tablespoons ground nuts on top.
Cover and refrigerate several hours or overnight to allow gelatin to set thoroughly.


Total Carbs: 4.7g
Dietary Fiber: 1.6g
True carbs=3.1g per serving

** Tried this with other flavors of gelatin and they all work well. Just garnish each with the fruit flavor you choose or change the extract to your taste. Vanilla seems to work well with all flavors, Or choose the same flavor extract as the gelatin. Let me know what works best for you.

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-Coconut Cookies

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)

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

Apple-Pecan Custard

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.

Orange Dream Cheesecake

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.

Spicy Pumpkin Bars

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.)