Diabetic Dessert of the Week – Apricot Dessert Soufflé
September 12, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 4 CommentsTags: Apricot Dessert Soufflé, Apricot No-Sugar-Added Pourable Fruit, Baking, Cooking, Cream of Tarter, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Dried Apricots, Egg Whites, Eggs, Food, recipes
This week’s Diabetic Dessert of the Week is a Apricot Dessert Soufflé. Made with Dried Apricots along with Apricot No-Sugar-Added Pourable Fruit, Eggs, Egg Whites, Cream of Tarter, and Seasonings. It’s only 148 calories and 13 net carbs per serving! You can find this recipe along with all the other Delicious, Healthy and Diabetic Friendly Recipes at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine. I left a link to how to subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Apricot Dessert Soufflé
Ingredients
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup apricot no-sugar-added pourable fruit*
1/3 cup finely chopped dried apricots
3 egg yolks, beaten
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
Directions
Preheat oven to 325°F. Melt butter in medium saucepan. Add flour; cook and stir until bubbly. Add pourable fruit and apricots; cook and stir 3 minutes or until thickened. Remove from heat; whisk in egg yolks. Cool to room temperature, stirring occasionally.
Beat egg whites, cream of tartar, and salt in small bowl at high speed with electric mixer until stiff peaks form. Gently fold into apricot mixture. Spoon into 1 1/2-quart soufflé dish. Bake 30 minutes or until puffed and golden brown.** Serve immediately.
*Note. 3/4 cup apricot fruit spread mixed with 1/4 cup warm water can be substituted.
**Note. Soufflé will be soft in center. For a firmer soufflé, increase baking time to 35 minutes.
Yield: 6 servings.
Serving size: 3/4 cup.
Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 123 mg, Sodium: 151 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apricot-dessert-souffle/
* Subscribe to Diabetes Self-Management Magazine. Your one-stop resource for advice, news and strategies for living with diabetes.
Diabetic Dessert of the Week – Pineapple Frozen Yogurt
September 5, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg Substitute, Fat Free Half and Half, Food, Pineapple, Pineapple Frozen Yogurt, Plain Reduced-Fat Yogurt, recipes, Sugar
This week’s Diabetic Dessert of the Week is a Pineapple Frozen Yogurt. Made using Egg Substitute, Sugar, Fat-Free Half-and-Half, Plain Reduced-Fat Yogurt, and Crushed Pineapple in Juice. So easy to make and its only 130 calories and 24 net carbs per serving. The recipe is from the Diabetes Self Management website. At the Diabetes Self Management you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management tips, and more so be sure to check it out soon! You can also subscribe to the the Diabetes Self Management Magazine, I’ve left the link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Pineapple Frozen Yogurt
Ingredients
1/4 cup pasteurized or cholesterol-free egg substitute
1/4 cup sugar
1/2 cup fat-free half-and-half
1/2 cup plain reduced-fat yogurt
3/4 cup crushed pineapple in juice
Directions
1 – Beat egg substitute and sugar in medium bowl until thick and cream colored. Add half-and- half, yogurt, and pineapple; mix well. Refrigerate mixture completely before adding to ice cream maker.
2 – Follow manufacturer’s directions for ice cream maker, or pour mixture into shallow glass baking dish and place in freezer. Stir and scrape mixture with rubber spatula every 10 minutes for about 1 hour or until it reaches desired consistency.
Yield: 4 servings.
Serving size: 1/2 cup .
Nutrition Facts Per Serving:
Calories: 130 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 59 mg, Sodium: 79 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pineapple-frozen-yogurt/
Subscribe to Diabetes Self-Management Magazine. Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/
Diabetic Dessert of the Week – Angelic Cupcakes
August 29, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Angel Food Cake Mix, Angelic Cupcakes, Baking, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Food, Light Whipped Topping, Peppermint Extract, Recipies, Red Food Coloring
This week’s Diabetic Dessert of the Week is – Angelic Cupcakes. You’ll need; Angel Food Cake Mix, Peppermint Extract, Red Food Coloring, and Light Whipped Topping to make this week’s Dessert. 68 calories and 13 carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll find a huge assortment of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and much more. So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Angelic Cupcakes
With an angel food cake base and a light whipped cream topping, these fluffy and delicious cupcakes are the perfect birthday treat.
Preparation time: Approximately 30 minutes (plus about 15 minutes preheating time).
Ingredients
1 package (about 16 ounces) angel food cake mix
1 1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4 1/2 cups light whipped topping
Directions
1. Preheat oven to 375°F. Line 36 standard (2 1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 2 minutes. Pour half of batter into medium bowl; fold in 9 drops red food coloring. Alternate spoonfuls of white and pink batter in each prepared muffin cup, filling three-fourths full.
3. Bake 11 minutes or until cupcakes are golden brown with deep cracks on top. Cool in pans 10 minutes. Remove to wire racks; cool completely.
4. Divide whipped topping between two small bowls. Add 2 drops red food coloring to one bowl; stir gently until whipped topping is evenly colored. Frost cupcakes with pink and white whipped topping as desired.
Yield: Makes 36 cupcakes.
Serving size: 1 cupcake.
Nutrition Facts Per Serving:
Calories: 68 calories, Carbohydrates: 13 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 113 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/angelic-cupcakes/
Diabetic Dessert of the Week -SUGAR FREE PUMPKIN BREAD
August 22, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Can of Pumpkin, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Foods, Low Fat Plain Yogurt, Raisins, recipes, Spices, Splenda Sweetner, SUGAR FREE PUMPKIN BREAD
This week’s Diabetic Dessert of the Week is -SUGAR FREE PUMPKIN BREAD. Splenda replaces the Sugar in this recipe. Some of the other ingredients you’ll be needing are; Can of Pumpkin, Low Fat Plain Yogurt, Raisins, Spices, and more! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
SUGAR FREE PUMPKIN BREAD
Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.
Recipe Yield: 32
Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins
Directions
1 – Preheat oven to 350 degrees.
2 – In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
3 – In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
4 – Stir in raisins.
5 – Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
6 – Cool on a wire rack for 10 minutes; remove from pan and cool completely.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 66
Fat: 1.9 grams
Saturated Fat: .4 grams
Fiber: 1 grams
Sodium: 121 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 3.6 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread
Diabetic Dessert of the Week – MINI CHOCOLATE MINT CHEESECAKES
August 15, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Candy Wafers, Chocolate Chips, Chocolate Wafer Cookies, Cooking, Cream cheese, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Food, MINI CHOCOLATE MINT CHEESECAKES, recipes
This week’s Diabetic Dessert of the Week is – MINI CHOCOLATE MINT CHEESECAKES. Even with Diabetes you still enjoy a Delicious and Diabetic Friendly Dessert like MINI CHOCOLATE MINT CHEESECAKES. It’s only 100 calories and 9 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
MINI CHOCOLATE MINT CHEESECAKES
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creame de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
1 – Heat oven to 325F.
2 – In small bowl, combine crushed cookie crumbs and melted butter.
3 – Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
4 – In mixing bowl, beat cream cheese and sugar until blended.
5 – Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
6 – Pour evenly over crumbs.
7 -Bake 20 minutes.
8 – Cool. Refrigerate until serving.
9 – Before serving, top with a dollop of sweetened whipped cream.
NOTES:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Recipe Yield: Makes 24 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 55 milligrams
Cholesterol: 25 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes
Diabetic Dessert of the Week – MINT CHEESECAKE BARS
August 8, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Eggs, Food, Graham Crackers, MINT CHEESECAKE BARS, Plenda, recipes, Reduced Fat Cream Cheese, Semisweet Chocolate
This week’s Diabetic Dessert of the Week is – MINT CHEESECAKE BARS. Replacing Sugar in the Dessert will be Splenda sweetener. Graham Crackers, Reduced Fat Cream Cheese, Eggs, Semisweet Chocolate are just some of the other ingredients that you’ll be needing. The recipe comes from the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
MINT CHEESECAKE BARS
Recipe Yield: 20 Servings
Ingredients
Crust
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1-1/4 cups graham cracker crumbs
1/3 cup light butter, melted
Filling
12 ounces reduced fat cream cheese
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
2 drops green food color
Chocolate Drizzle
12 (1 ounce) squares semisweet chocolate
Directions
1 – Preheat oven to 350 degrees F.
2 – Spray one eight-inch square pan with baking spray. Set aside
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.
4 – Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.
5 – Pour over prepared crust.
6 – Bake in preheated oven for 30 minutes, or until firm.
7 – Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Calories from fat: 100
Fat: 11 grams
Saturated Fat: 6 grams
Fiber: 1 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 15 grams
Sugars: 11 grams
https://diabeticgourmet.com/diabetic-recipe/mint-cheesecake-bars
Diabetic Dessert of the Week – Chocolate Peanut Butter Ice Cream Sandwiches
August 1, 2019 at 6:03 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Chocolate Peanut Butter Ice Cream Sandwiches, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Food, Peanut butter, recipes, Vanilla Ice Cream, Wafer Cookies
This week’s Diabetic Dessert of the Week is – Chocolate Peanut Butter Ice Cream Sandwiches. Nothing like a Ice Cream Sandwich on a hot day! To make this recipe you’ll need; Creamy Peanut Butter, Chocolate Wafer Cookies, and Sugar Free Vanilla Ice Cream. 3 ingredients, how easy is this! They are 129 calories and 14 net carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll find a fantastic and huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News and more! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Chocolate Peanut Butter Ice Cream Sandwiches
I scream, you scream, we all scream for ice cream, and this low-carb, homemade twist on the classic is sure to have you squealing with delight. Requiring just three ingredients, these treats can be assembled in minutes — and are sure to be snatched up just as quickly!
Ingredients
2 tablespoons creamy peanut butter
8 chocolate wafer cookies
2/3 cup no-sugar-added vanilla ice cream, softened
Directions
1 – Spread peanut butter evenly over flat sides of all cookies.
2 – Spoon ice cream over peanut butter on 4 cookies. Top with remaining 4 cookies, peanut butter sides down. Press down lightly to force ice cream to edges of sandwiches.
3 – Wrap each sandwich tightly in foil. Freeze at least 2 hours or up to 5 days.
Yield: 4 servings.
Serving size: 1 sandwich.
Nutrition Facts Per Serving:
Calories: 129 calories, Carbohydrates: 15 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 124 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-peanut-butter-ice-cream-sandwiches/
Diabetic Dessert of the Week – NOT SO GUILTY BROWNIES
July 25, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Baking powder, Chocolate Extract, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Flour, Food, NOT SO GUILTY BROWNIES, Oil, recipes, Salt, Sugar, Unsweetened Cocoa
This week’s Diabetic Dessert of the Week is – NOT SO GUILTY BROWNIES. Brownies, that’s all you have to say! Made using Flour, Sugar, Unsweetened Cocoa, Baking Powder, Salt, Oil, Chocolate Extract, and Eggs. Stir well and bake! Dessert without the Guilt. Only 80 calories per Brownie. You can find this recipe at the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes! So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Ingredients
Brownie Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting Ingredients:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
1 – Heat oven to 350F.
2 – Grease bottom only of 8-inch square pan.
3 – Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
4 – Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
5 – Cool for 15 minutes.
6 – Meanwhile, combine all frosting ingredients in a small bowl & mix well.
7 – Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
8 – Cool completely.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 3 grams
Sodium: 50 milligrams
Cholesterol: 18 milligrams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY
July 18, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Apple Cheesecake, Apple Sauce, Baking, Cooking, Cream cheese, dessert, Diabetic Dessert of the Week, Equal Sweetener, Food, recipes, Sour cream, Spices
Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY
This weeks Diabetic Dessert of the Week is a APPLE CHEESECAKE. Apple Sauce, Cream Cheese, Equal Sweetener, Spices, and Sour Cream are just some of the ingredients you’ll need to make this Diabetic Friendly Recipe. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
APPLE CHEESECAKE
Recipe Yield: Serves 8
Ingredients
Crust Ingredients
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 packets Equal sweetener*
Cheesecake Ingredients
2 packages (8 ounces each) reduced fat cream cheese, softened
24 packets Equal sweetener**
1-2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream
Fresh mint, optional
* Substitute 2 tablespoons Equal Spoonful for the packets.
** Substitute 1 cup Equal Spoonful for the packets.
Directions
1 – Preheat oven to 325F
For Crust:
2 – Combine all ingredients.
3 – Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
4 – Bake 10 minutes. Cool on wire rack while preparing Cheesecake.
For Cheesecake:
5 – Beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined.
6 – Mix in applesauce, eggs, egg whites and lemon juice until blended.
7 – Stir in cornstarch, cinnamon, apple pie spice and vanilla.
8 – Fold in sour cream until combined.
9 – Pour cheesecake mixture over baked crust.
10 – Bake 45 to 50 minutes or until center of cake is almost set.
11 – Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
12 – To serve, remove side of pan. Garnish with fresh mint, if desired. Cut cake into wedges.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 13 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Protein: 6 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipe/apple-cheesecake
Diabetic Dessert of the Week – Fruit Salad with Creamy Banana Dressing
July 11, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: Bananas, Blackberries, Cantaloupe, Cooking, dessert, Diabetic Dessert of the Week, Food, Fruit Salad with Creamy Banana Dressing, Honey, Honeydew Melons, Nonfat Greek Yogurt, Pineapple, recipes
This week’s Diabetic Dessert of the Week is a Fruit Salad with Creamy Banana Dressing. Fruit is the key to this week’s recipe! You’ll need; Pineapple, Cantaloupe, Honeydew Melons, Blackberries, Strawberries, Red Grapes, Apples, Bananas, Nonfat Greek Yogurt, Honey, Lemon Juice, and Ground Nutmeg. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. At the Diabetes site you’ll find a huge assortment of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Fruit Salad with Creamy Banana Dressing
Ingredients
2 cups fresh pineapple chunks
1 cup cantaloupe cubes
1 cup honeydew melon cubes
1 cup blackberries
1 cup sliced strawberries
1 cup seedless red grapes
1 medium apple, diced
2 medium ripe bananas, sliced
1/2 cup vanilla nonfat Greek yogurt
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
Directions
1 – Combine pineapple, cantaloupe, honeydew, blackberries, strawberries, grapes, and apple in large bowl; gently mix.
2 – Combine bananas, yogurt, honey, lemon juice, and nutmeg in blender or food processor; blend until smooth.
3 – Pour dressing over fruit mixture; gently toss to coat evenly. Serve immediately.
Yield: 8 servings.
Nutrition Facts Per Serving:
Calories: 125 calories, Carbohydrates: 31 g, Protein: 3 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 15 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/fruit-salad-with-creamy-banana-dressing/
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