Hawaiian Cake Roll

November 13, 2016 at 5:58 AM | Posted in CooksRecipes, dessert | 2 Comments
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I’m passing along a recipe I came across, Hawaiian Cake Roll. There are several versions of this on many sites but I went with the one on the CooksRecipes website. The Cooks site is loaded with delicious dessert and Full-Menu recipes. They have a fantastic selection of Diabetic Friendly recipes. So be sure to check them out if you’re looking for that special Holiday recipe! Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html

 

 

Hawaiian Cake Roll
Recipe Ingredients:

1/2 cup almond slices, toastedCooksrecipes 2
1/2 cup flaked coconut, toasted
1 (20-ounce) can crushed pineapple
1/2 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon cornstarch
4 large eggs, separated
2/3 cup Splenda® Granulated No Calorie Sweetener – divided use
1 tablespoon vegetable oil
1/2 teaspoon almond extract
1/4 cup light corn syrup
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar

Cooking Directions:

1 – Preheat oven to 375°F (190°C). Grease bottom and sides of a 15x10x1-inch jelly roll pan; line pan with waxed paper; grease and flour waxed paper. Sprinkle almond slices and coconut evenly in pan. Set aside.
2 – Drain pineapple reserving 1/4 cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.
3 – Combine 1/2 cup Splenda® Granulated Sweetener, cornstarch, and reserved 1/4 cup pineapple juice, stirring until cornstarch is dissolved; stir in pineapple. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon over almond slices and coconut. Set aside.
4 – Beat egg yolks at high-speed with an electric mixer until thick and pale; gradually add 1/3 cup Splenda® Granulated Sweetener, beating constantly. Stir in oil and almond extract. Set aside.
5 – Beat egg whites at high-speed until foamy; gradually add remaining 1/3 cup Splenda® Granulated Sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
6 – Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter over pineapple filling, spreading evenly.
7 – Bake for 10 minutes or until cake springs back when lightly touched. Remove from oven.
8 – Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake; cool 30 minutes on a wire rack seam side down. Cut into 1-inch slices.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories 190 | Calories from Fat 70 | Fat 7g (sat 2.0g) | Cholesterol 85mg | Sodium 130mg | Carbohydrates 26g | Fiber 2g | Sugars 13g | Protein 5g.
http://www.cooksrecipes.com/diabetic/hawaiian_cake_roll_recipe.html

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It’s Nuts I tell you!…. New Product – Organic Coconut Fig Superfood Energy Squares

August 18, 2016 at 5:19 AM | Posted in NUTS COM | 1 Comment
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I have a great new product to tell you about from the nuts.com website (https://nuts.com/), Organic Coconut Fig NUTS2 LOGOSuperfood Energy Squares. The Nuts website is loaded with delicious and healthy items like; Nuts, Dried Fruit, Chocolate and Sweets, Coffee and Tea, and more! All items can be purchased online in small amounts or Bulk. Free shipping also, check for details. Find all this at the nuts.com website (https://nuts.com/) Now more about the Organic Coconut Fig Superfood Energy Squares.

 

 

Organic Coconut Fig Superfood Energy Squares

Looking for a quick and healthy energy booster? Look no further than these delicious energy squares. Packed with nutrition and taste these bars are perfect anytime you crave a snack. Ideal for hikers and sports enthusiasts. These chunks of energy are never heated and are made of only the finest ingredients. Loaded with real pieces of organic coconut, figs, almonds, a variety of superfoods, and so much more!

Ingredients
Organic coconut, organic figs, organic agave syrup, organic cacao powder, organic almonds, organic vanilla extract, organic goji powder, organic coconut oil, organic lucuma powder, organic camu camu powder, sea salt. Contains: Nuts. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products

Nutrition Facts
Serving size 28g (~1 oz.)NUTS1

Amount per serving
Calories 130
Calories from Fat 80
%DV
Total Fat 9g 13%
Saturated Fat 6g 32%
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 13g 4%
Dietary Fiber 3g 13%
Sugars 8g
Protein 2g
Vitamin A 0%
Vitamin C 6%
Calcium 2%
Iron 4%
Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/snacks/energy-squares/coconut-fig.html

Caribbean Recipes

March 10, 2015 at 5:42 AM | Posted in Eating Well | Leave a comment
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Bring the Islands to your kitchen with these Caribbean Recipes, all from the EatingWell website! http://www.eatingwell.com/

 
Caribbean Recipes

Escape to the tropics with these island-inspired recipes.
Caribbean food abounds with the fresh flavors of pineapple, rum, lime and plenty of spices. Enjoy jerk chicken, fresh fruit salad, ‘Ti punch and more island favorites in this collection of healthy recipes. Try Broiled Ginger-Lime Chicken for a French-Caribbean dinner recipe or Coconut-Rum Banana Bread for a delightfully rich quick bread.

 

EatingWell2

Broiled Ginger-Lime Chicken
Flavored with cinnamon, nutmeg, ginger and lime, this marinated chicken recipe is a favorite in the EatingWell Test Kitchen. Serve with rice or couscous and black beans…..

 
Sautéed Snapper & Shrimp with Creole Sauce
In this island-inspired fish recipe, celery, bell pepper, tomatoes and wine complement the shrimp and fish. Serve this healthy fish recipe with brown rice, couscous or quinoa to soak up the fragrant sauce…..

 
Fish with Coconut-Shallot Sauce
This easy fish recipe with a flavorful garlic, thyme and coconut sauce is perfect for a healthy weeknight dinner. Serve with brown rice, to soak up the creamy sauce, and a green salad with vinaigrette……

 
* Click the link below to get all the Caribbean Recipes

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/caribbean_recipes

“Meatless Monday” Recipe of the Week – Banana Walnut and Coconut Muffins

February 9, 2015 at 6:29 AM | Posted in PBS | 5 Comments
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This week’s “Meatless Monday” Recipe of the Week is Banana Walnut and Coconut Muffins. It’s from the PBS website, which is stocked full of great recipes. http://www.pbs.org/food/recipes/

 
Banana Walnut and Coconut Muffins

Ingredients
4 very ripe bananas, mashed (will equal to about 2 1/2 cups)PBS3
4 large eggs
1/2 cup almond butter or sunflower seed butter
4 tablespoons firm coconut oil, melted
1/2 cup coconut flour
1 tablespoon ground cinnamon
1 /2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup walnuts, chopped
1/3 cup shredded coconut
Directions
Preheat your oven to 350 degrees F. Place muffin liners in each cavity of the muffin tin.
To the jar of a blender or food processor add the mashed banana and blend until very smooth, about 1 minute. Crack in the eggs, add the almond butter and melted coconut oil and blend once more until very smooth. You may need to scrape down the sides of the blender to make sure everything is incorporated.
Pour the mixture into a bowl (I used the same bowl I mashed the bananas in – no need to wash it out!) and mix in the coconut flour, ground cinnamon, baking powder, baking soda, vanilla extract and salt. Next, fold in the chopped walnuts and shredded coconut.
Fill each muffin cup about 3/4 of the way. Transfer to the oven to bake for 20 to 25 minutes, until a skewer inserted into the center of a muffin comes out clean. Remove from muffin tin and allow to cool before eating. Muffins will last up to 5 days when stored in an airtight container.

 

 

http://www.pbs.org/food/recipes/banana-walnut-coconut-muffins/

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