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.

Carrot & Spice Bars

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

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

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

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

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

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