Tags: Baking, Cake, Cream cheese, Flour, Pumpkin, Splenda, Teaspoon, Whipped cream
Thank you to Carol for passing along this Fall Diabetic Friendly Dessert!
3 large eggs or 3/4 cup of Egg Beater‘s (Equal of 3 Eggs)
1/2 cup Splenda Sugar Blend for Baking
1 tablespoon Splenda Sugar Blend for Baking
1 cup canned pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup pecans, finely chopped
* Note – I haven’t tried this yet but the Pecans should work as part of the filling instead of the Roll if you prefer.
For Cake: Beat eggs (or Egg Beater’s) and 1/2 cup Splenda Sugar Blend for Baking for 5 minutes in mixing bowl on medium speed of mixer.
Stir in 1 cup pecans (finely chopped), pumpkin, and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
Chill in refrigerator until completely cool.
For Filling: Beat cream cheese, whipped topping and 1 tablespoon Splenda Sugar Blend for Baking in mixing bowl on medium speed of mixer until smooth and spreadable.
Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.
Makes 8 servings.
Tags: Bake, Baking, Flour, Shortening, Splenda, Sugar, Tablespoon, Teaspoon, Wine tasting descriptors
Sweet-Cinnamon Ginger Spice Cookies
6 tablespoons vegetable shortening
6 tablespoons I Can’t Believe It’s Not Butter (Stick)
1 cup Splenda No Calorie Sweetener, Granulated
1 large egg or 1/4 cup Egg Beater’s
1/4 cup molasses
2 cups sifted all-purpose flour
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Walnut pieces (Optional). To top the cookies with
Mix together shortening, margarine, Splenda Granulated Sweetener, egg and molasses in a large mixing bowl.
Sift dry ingredients together and add to shortening mixture. Mix thoroughly.
Chill dough in refrigerator until firm (approximately 1-2 hours).
Preheat oven to 350°F .
Form dough into 30 balls, approximately 1 level tablespoons each. Place cookies on ungreased cookie sheet and pat down gently with fork making a criss-cross pattern.
Top with Walnut pieces (Optional)
Bake cookies in the center of the preheated 350°F (175°C) oven for 10 to 12 minutes. Do not overbake. Cookies will look chewy when they come out but will become crisp. Cool cookies on wire cooling rack.
Makes 30 cookies.
*The above Nutrition Info is totals without the added Walnut pieces, and replacement of Eggs and Margarine.
*This recipe was changed from an original Splenda Recipe.
Something different, light, and refreshing for those hot Summer days! A friend of mine made these and really enjoyed them so she passed along the recipe from Diabetic Gourmet web site.
All American Strawberry Clouds
Makes 12 servings
* 1/2 cup crispy chow mein noodles
* 1 cup white chocolate chips
* 1 cup heavy whipping cream
* 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
* 1 teaspoon vanilla extract
* 1 cup (6 ounces) blueberries
* 3 cups (about 1 pound) stemmed sliced California strawberries
1. Line 12 muffin cups with paper baking cups.
2. Place about 2 teaspoons chow mein noodles into each.
3. Melt chocolate according to package directions; spoon about 1 tablespoon into each cup to cover noodles.
4. Refrigerate at least 1 hour to set.
5. In mixer bowl, combine cream, Splenda® and vanilla; beat on medium speed of electric mixer until soft peaks form. Gently fold in blueberries.
6. Spoon an equal amount of cream mixture into each cup.
7. Top with strawberries; serve immediately.
I see Chocolate Chip Cookies, Soft Chocolate Chip Cookies in my near future! These will help to cure those Winter blues.
1 Cup Rolled Oats
1/2 Cup (Stick) I Can’t Believe It’s Not Butter, softened
1 Cup packed Brown Sugar or equivalent amount of Splenda Brown Sugar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 8-ounce container Plain Low-Fat Yogurt
2 Eggs or Egg Substitute Egg Beaters
1 Teaspoon Vanilla
2-1/2 Cups All-Purpose Flour
2 Cups Semisweet Chocolate pieces (12 ounces)
1. Place oats in a shallow baking pan. Bake in a 375 degree F oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.
3. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool. Makes about 60 cookies. One serving is one cookie
Nutrition Facts Per Serving:
* Servings: about 60 cookies (one serving is one cookie)
* Total Fat (g)3
* Saturated Fat (g)2
* Monounsaturated Fat (g)1
* Cholesterol (mg)12
* Sodium (mg)54
* Carbohydrate (g)12
* Total Sugar (g)7
* Fiber (g)1
* Protein (g)2
* Calcium (DV%)1
* Iron (DV%)3
* Starch (d.e.)1