Sugar substitute | My Meals are on Wheels

Pumpkin Pudding

February 4, 2013 at 10:18 AM | Posted in dessert, diabetes friendly | Leave a comment
Tags: Bake, Dietary fiber, Egg Beaters, Nutrition facts label, Pumpkin, Pumpkin pie, Splenda, Sugar substitute

Pumpkin Pudding

Ingredients

1 (16 oz.) can pumpkin
2 cup skim milk
2 eggs or 1/2 cup Egg Beaters ( Equivalent of 2 eggs)
1 tsp. cinnamon
Dash of salt
1 tsp. Pumpkin Pie Spice
1 tsp. vanilla
4 to 5 packets of sugar substitute (Splenda), or to taste
Directions

Preheat oven to 425F.
Blend all ingredients.
Spoon into a casserole bowl
Bake at 425F for 15 minutes.
Lower heat to 350F and bake another 40 minutes
Garnish with chopped walnuts, if desired.

Nutritional Information (Per Serving)
Calories: 125
Protein: 8 g
Sodium: 140 mg
Cholesterol: 96 mg
Fat: 3 g
Dietary Fiber: 3.5 g
Carbohydrates: 16 g

http://www.diabeticgourmet.com/recipes/html/647.shtml

Almond Cheesecake Bars

March 23, 2012 at 10:59 AM | Posted in baking, dessert, diabetes, diabetes friendly, low calorie, low carb | Leave a comment
Tags: Almond, Calorie, Cheesecake, cook, Home, Splenda, Springform pan, Sugar substitute

Came across this on several sites and they looked and sounded too good and they are Diabetes Friendly! Only 120 calories and 8 carbs. I left the link to one of the web sites where it’s listed.

Almond Cheesecake Bars

Crust:
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground

Filling:
12 ounces reduced fat cream cheese
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Preheat oven to 350°F (175°C). Spray an 8×8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10 to 12 minutes or until firm.
Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm.

Top with toasted almonds.

Makes 20 bars.
Preparation Time: 15 Minutes
Total Time: 1 Hour 14 Minutes

http://www.cooksrecipes.com/diabetic/almond_cheesecake_bars_recipe.html

Pistachio-Sauerkraut Salad, Low Carb Diabetic

March 5, 2012 at 9:58 AM | Posted in diabetes, diabetes friendly, low calorie, low carb, nuts | Leave a comment
Tags: Cooking, Dietary Reference Intake, Saturated fat, Sauerkraut, Serving size, Splenda, Sugar, Sugar substitute

Pistachio-Sauerkraut Salad, Low Carb Diabetic

Ingredients

14 ounces sauerkraut, rinsed
1 (1 ounce) package sugar-free instant pistachio pudding
½ teaspoon dried grated fresh lemon rind or 2 teaspoons fresh grated fresh lemon rind
½ cup coarsely chopped pistachios
½ cup coarsely chopped pecans
¼ cup dried currants
2 (1 g) packets Splenda sugar substitute

Directions

Drain the sauerkraut and place in a large bowl.
Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
Make the pudding according the package directions.
When it has begun to set, add the lemon rind.
(Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this.
Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well.
Pour into a serving container and chill in refrigerator for at least an hour before serving.
Enjoy!

Nutrition Facts

Serving Size: 1 (95 g)

Servings Per Recipe: 6

Amount Per Serving
% Daily Value
Calories 151.2

Calories from Fat 100
66%

Amount Per Serving
% Daily Value
Total Fat 11.2g
17%
Saturated Fat 1.1g
5%
Cholesterol 0.0mg
0%
Sugars 6.6 g
Sodium 460.5mg
19%
Total Carbohydrate 11.8g
3%
Dietary Fiber 4.0g
16%
Sugars 6.6 g
26%
Protein 3.8g
7%

Pillsbury Sugar Free Devil’s Food Cake

February 23, 2012 at 4:19 PM | Posted in baking, dessert, Egg Beaters, Pillsbury, Pillsbury Sugar Free | Leave a comment
Tags: Cake, Chocolate, Cooking, Devil's food cake, Flavor, MONOCALCIUM PHOSPHATE, SODIUM STEARATE, Sugar substitute

It had been a while since I had baked a cake and Mom and Dad had been wanting one. Plus Mom’s been down with the flu so what better time than now to make the cake to cheer her up a bit. I used Pillsbury Sugar Free Devil’s Food Cake and Pillsbury Sugar free Chocolate Fudge Icing. In preparing the cake I used Extra Virgin Olive Oil as my Oil and instead of 3 Eggs I used Egg Beaters instead, 3 – 1/4 cups equal 3 Eggs. I also added a Jello Sugar free Chocolate Pudding Cup to the Cake Batter. Adding Pudding to any type of cake, brownie or any other baked item will give you a very moist cake, always use Sugar Free Pudding.

The cake bakes at 325 degrees for about 36 minutes. Before icing make sure your cake is completely cooled down before icing your cake, goes on very smoothly when cooled. The Sugar Free Icing is delicious, a nice smooth and thick icing. The Pillsbury Cake along with the Icing makes a fantastic delicious cake. The cake itself is 220 calories and 29 carbs and the icing is 100 calories and 16 carbs per serving. I always slice my pieces to half serving size. Goes great with a scoop of Breyer’s Carb Smart Vanilla Ice Cream!

Pillsbury Sugar Free Devil’s Food Premium Cake Mix

Nutrition Facts

Serv Size 1/12 package (38g mix)
Servings Per Container 12
Calories 120
Calories from Fat 30
Calcium 4%
Iron 10%
Thiamin 8%
Riboflavin 4%
Niacin 4%
Folic Acid 6%

Amount/Serving    % Daily Value
Total Fat    3.5g    5%
Saturated Fat    1.5g    8%
Trans Fat    0g
Cholesterol    0mg    0%
Sodium    250mg    11%
Total Carbohydrate    29g    10%
Dietary Fiber    1g    6%
Sugars    0g
SugarAlcohol    14g
Protein    2g

Ingredients:

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTITOL, COCOA PROCESSED WITH ALKALI, PARTIALLY HYDROGENATED SOYBEAN OIL, BAKING POWDER (BAKING SODA, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: PROPYLENE GLYCOL MONOESTERS, MONO AND DIGLYCERIDES, SALT, XANTHAN GUM, CELLULOSE, NATURAL AND ARTIFICIAL FLAVOR, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, CELLULOSE GUM, SODIUM CASEINATE, POLYSORBATE 60, ACESULFAME POTASSIUM (NON NUTRITIVE SWEETENER), SODIUM STEARATE, SUCRALOSE (NON NUTRITIVE SWEETENER), DATEM, RED 40, TBHQ AND CITRIC ACID (ANTIOXIDANTS).

Kosher Information: D

Diabetic Pecan Pie

February 21, 2012 at 9:49 AM | Posted in dessert, diabetes, diabetes friendly, low calorie, low carb, nuts | Leave a comment
Tags: Bake, Corn starch, Pecan, Pecan pie, Serving size, Sugar, Sugar substitute, Tablespoon

Diabetic Pecan Pie

Ingredients

1 unbaked pie shells
1 (1 g) packet plain gelatin
1⁄3; cup unsweetened applesauce
3 tablespoons water
2 tablespoons cornstarch
3 eggs
2 teaspoons vanilla
2 tablespoons very strong coffee (prepared, not grounds) or 2 tablespoons brewed espresso ( prepared, not grounds)
24 pecan halves
fruit sweetener
½ cup frozen apple juice concentrate ( thawed)
½ cup granular fructose ( or diabetic sugar)

Directions

1) Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed) PLUS 1/2 cup granulated fructose or diabetic sugar.).
2) Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
3) In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375°F Cool slightly before cutting.

Nutrition Facts

Serving Size: 1 (83 g)

Servings Per Recipe: 10

Amount Per Serving
% Daily Value
Calories 208.2

Calories from Fat 89
43%

Amount Per Serving
% Daily Value
Total Fat 9.9g
15%
Saturated Fat 2.1g
10%
Cholesterol 63.4mg
21%
Sugars 14.9 g
Sodium 119.9mg
4%
Total Carbohydrate 26.8g
8%
Dietary Fiber 1.1g
4%
Sugars 14.9 g
59%
Protein 3.4g
6%

Chocolate Hazelnut Biscotti

January 30, 2012 at 11:30 AM | Posted in baking, dessert, diabetes, diabetes friendly, Food, nuts | Leave a comment
Tags: Baking powder, Chocolate chip, Cocoa solids, Cooking, Flour, Home, Splenda, Sugar substitute

Chocolate Hazelnut Biscotti

Elegant Italian cookies with chocolate chips and toasted hazelnuts.

Ingredients
5 tbsp salted butter , melted
5 tbsp sweetener (sugar substitute) (Splenda)
2 eggs
1 tsp vanilla extract
1 1/4 cup Flour, bread, unenriched
1/2 tsp low sodium baking powder
2 tbsp Cocoa Powder, unsweetened
1/4 cup Baking Chips, chocolate morsels, semi sweet, mini
1/4 cup chopped hazelnuts , lightly toasted

Directions
1 Preheat the oven to 350 degrees F. Place the melted butter and Splenda® in the bowl of an electric mixer fitted with the paddle attachment. Mix together until combined. Add the eggs and vanilla and mix together.
2 Sift together the flour, baking powder, and cocoa and add them to the liquid ingredients.
3 Add the chocolate chips and hazelnuts. Mix together to form a dough.
4 Remove the dough from the bowl and place it on a lightly floured surface. Knead it together and roll it out into a cylinder, 12 inches long.
5 Place the cylinder on a cookie sheet that has been sprayed lightly with nonstick cooking spray.
6 Flatten the dough with the palm of your hand to form a strip 2-1/2-inches thick. Bake for 18 to 20 minutes, until set.
7 Remove from the oven and cool.
8 When the dough is cool, cut it into 1/2-inch slices and arrange them 1/2-inch apart on a cookie sheet. Rebake at 350 degrees F for 15 minutes, until crispy.

Nutrition Facts
Makes 24 servings
Amount Per Serving
Calories    73.9
Total Carbs    9.7 g
Dietary Fiber    0.5 g
Sugars    3.9 g
Total Fat    4.3 g
Saturated Fat    2.1 g
Unsaturated Fat    2.2 g
Potassium    39.8 mg
Protein    1.8 g
Sodium    22.9 mg

http://www.dlife.com/diabetes/diabetic-recipes/Chocolate-Hazelnut-Biscotti/r131.html

Diabetic Date Squares

August 15, 2011 at 10:40 AM | Posted in dessert, diabetes, diabetes friendly, Food, fruits, low calorie, low carb | Leave a comment
Tags: Calorie, Dietary fiber, Flour, Saturated fat, Serving size, Splenda, Sugar, Sugar substitute

“A quick and easy snack recipe, from the SPLENDA company; suitable for any diets requiring reduced sugar; Diabetic diets particularly.”

Ingredients

Bottom and Top Mixture
o 1 3/4 cups all-purpose flour
o 2 cups oatmeal
o 1/2 teaspoon salt
o 3/4 cup Splenda sugar substitute
o 3/4 cup softened light margarine
Filling
o 500 g dates ( suitable for baking)
o 1 1/4 cups hot water
o 1/2 cup Splenda sugar substitute

Directions

1. Oven: 375 F (190 C).
2. FILLING: Mix dates, SPLENDA Granular and hot water and cook over medium heat until smooth and consistent.
3. BOTTOM AND TOP MIXTURE: Mix all dry ingredients.
4. Cut in softened margarine.
5. Spread half of mixture onto well greased 8 x 12 pan and press down evenly.
6. Add filling and spread evenly.
7. Add other half of mixture on top of filling.
8. Bake 375 F (190 C) for 25- 30 minutes.

Nutrition Facts

Serving Size: 1 (1252 g)

Servings Per Recipe: 1

Amount Per Serving
% Daily Value
Calories 117.8

Calories from Fat 5
58%

Amount Per Serving
% Daily Value
Total Fat 0.6g
0%
Saturated Fat 0.1g
0%
Cholesterol 0.0mg
0%
Sugars 13.3 g
Sodium 49.5mg
2%
Total Carbohydrate 27.1g
9%
Dietary Fiber 2.5g
10%
Sugars 13.3 g
53%
Protein 2.5g
5%

http://www.food.com/recipe/diabetic-date-squares-58275

Diabetic Grape Crepes

June 20, 2011 at 12:51 PM | Posted in diabetes, diabetes friendly, Food, fruits, low calorie, low carb | 1 Comment
Tags: Cooking, Crêpe, DV, Flour, Saturated fat, Serving size, Sugar substitute, Tablespoon

Grape Crepes
Crème de cassis is a liqueur with a delicate black currant flavor.
SERVINGS: 8 (1-crepe) servings
CARB GRAMS PER SERVING: 14

1/2    cup fat-free milk
1/3    cup white whole wheat flour or all-purpose flour
1/4    cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1/8    teaspoon salt
1    teaspoon canola oil
3    cups seedless red grapes, halved
3    tablespoons crème de cassis or grape juice
2    tablespoons water
1    teaspoon cornstarch
1/2    cup light dairy sour cream
1    tablespoon sugar or sugar substitute* equivalent to 1 tablespoon sugar

1. For crepe batter, in a medium bowl, whisk together milk, flour, egg, oil, and salt until smooth.

2. Lightly oil a 7- to 8-inch nonstick skillet with flared sides. Heat over medium-high heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer’s directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter to make 8 crepes, oiling skillet occasionally. Set crepes aside.

3. In a large skillet, combine grapes, crème de cassis, the water, and cornstarch. Cook and stir until mixture just comes to boiling; reduce heat. Cook and stir for 4 to 6 minutes more or until grapes are softened but still hold their shape and mixture is slightly thickened.

4. In a small bowl, combine sour cream and sugar. To serve, spread unbrowned sides of crepes with sour cream mixture. Fold crepes as desired. Top with grape mixture. Makes 8 (1-crepe) servings

*Sugar Substitutes: Choose from Splenda Granular, Sweet ‘N Low bulk or packets, or Equal spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar.

PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 81 cal., 13 g carb.

Nutrition Facts Per Serving:

* Servings: 8 (1-crepe) servings
* Calories86
* Total Fat (g)2
* Saturated Fat (g)1
* Cholesterol (mg)5
* Sodium (mg)67
* Carbohydrate (g)14
* Fiber (g)1
* Protein (g)3
* Vitamin A (DV%)0
* Vitamin C (DV%)0
* Calcium (DV%)0
* Iron (DV%)0
Diabetic Exchanges
* Starch (d.e.).5
* Fruit (d.e.).5
* Fat (d.e.).5