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)

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.

Soy Milk

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.