Grandma’s Apple Crisp

June 6, 2019 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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I’ve got a second Dessert Recipe to pass along to all of you, Grandma’s Apple Crisp. Granny Smith Apples, Cinnamon, and Equal Sweetener make up this recipe. This one is from the CooksRecipes website where you’ll find a fantastic selection of recipes to please all tastes, diets, and cuisines so be sure to check it out today! Enjoy and Make 2019 Healthy One! https://www.cooksrecipes.com/index.html

Grandma’s Apple Crisp
A traditional apple crisp with cinnamon flavored sliced fresh apples with a crunchy oat and nut topping, but with 39% less calories per serving. Serve it warm with a scoop of frozen vanilla yogurt.

Recipe Ingredients:
Filling:
6 cups peeled and sliced Granny Smith apples
1/2 cup Equal® Spoonful*
1/4 cup water
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Topping:
3/4 cup quick or old-fashioned oats, uncooked
1/3 cup all-purpose flour
1/4 cup Equal® Spoonful**
1/4 cup chopped pecans
3 tablespoons stick butter or margarine, melted
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – For Filling: Combine apples, 1/2 cup Equal®, water, flour, lemon juice and cinnamon. Toss gently to coat apple slices. Place in an 8-inch square baking pan.
2 – For Topping: Combine oats, flour, 1/4 cup Equal®, pecans, melted butter and cinnamon. Stir until mixture is crumbly. Sprinkle evenly over apple mixture.
3 – Bake in preheated 350°F (175°C) oven 30 to 35 minutes or until apples are tender and topping is crisp. Remove from oven. Serve warm or at room temperature.
Makes 6 servings.

*May substitute 12 packets Equal sweetener.

**May substitute 6 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 228, protein 4 g, carbohydrate 34 g, fat 10 g, cholesterol 15 mg, sodium 4 mg.
https://www.cooksrecipes.com/diabetic/grandma%27s_apple_crisp_recipe.html

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Diabetic Dish of the Week -SUGAR-FREE SUGAR COOKIES

December 18, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is -SUGAR-FREE SUGAR COOKIES. Made for those with Diabetes its SUGAR-FREE SUGAR COOKIES. Made using Equal Sweetener instead of Sugar. The Cookies are only 64 calories and 9 carbs per serving. Now everyone can enjoy Sugar Cookies, even those with Diabetes! The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Enjoy the Holidays! https://diabeticgourmet.com/

SUGAR-FREE SUGAR COOKIES
Sugar cookies are one of the most popular holiday cookies to bake. Parents and kids can team up for a fun baking session – kids love using cookie cutouts! This is a sugar-free sugar cookie recipe that is lower in carbs because it uses Equal instead of table sugar. Use it for Christmas cutout cookies, Halloween cookies and anytime you need to make cutout cookies.

Recipe Yield: 24 servings

Ingredients

1/3 cup unsweetened applesauce
1/4 cup butter, softened
1/4 cup whipped cream cheese
27 packets Equal sweetener*
1/4 cup egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Red and green sugar free gelatin
*Substitute 1 cup plus 2 tablespoons Equal Spoonful for the packets.

Directions

1 – Beat applesauce, butter and cream cheese in a mixing bowl with an electric mixer on medium speed until well blended.
2 – Mix in Equal, egg whites and extracts until combined.
3 – Gradually mix in combined dry ingredients until blended.
4 – Wrap dough in plastic wrap and refrigerate 1 to 2 hours.
5 – Preheat oven to 350F.
6 – Spray baking sheets with cooking spray; set aside.
7 – Roll out dough on very lightly floured surface to 1/4th inch thickness.
8 – Cut with your favorite holiday cookies cutters. Place on prepared baking sheets.
9 – Sprinkle lightly with gelatin.
10 – Bake 8 to 9 minutes.
11 – Cool on pans 2 minutes.
12 – Remove from pans and cool completely on wire racks.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 64
Fat: 3 grams
Sodium: 74 milligrams
Cholesterol: 7 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-sugar-cookies-cutouts

SWEET POTATO PIE

November 11, 2018 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a recipe for a Diabetic Friendly SWEET POTATO PIE. Dessert is served with a Diabetic Friendly SWEET POTATO PIE. The Sugar is substituted with Equal Spoonful or Granulated Sweetner. Perfect Dessert for your Thanksgiving table! It’s from one of my favorite sites the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a full menu of delicious and Diabetic Friendly recipes. So Enjoy and Eat Healthy during the Holiday Season! https://diabeticgourmet.com/
Ingredients

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 Pastry for single-crust 9-inch pie pounds)
2 eggs, lightly beaten
1 cup Equal Spoonful or Granulated*
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk
Light whipped topping (optional)
Grated nutmeg (optional)
* May substitute 24 packets Equal sweetener

Directions

1 – Roll pastry on floured surface into a circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
2 – Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
3 – Bake in preheated 400F oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
4 – Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 197
Fat: 6 grams
Sodium: 316 milligrams
Cholesterol: 58 milligrams
Protein: 7 grams
Carbohydrates: 28 grams

https://diabeticgourmet.com/diabetic-recipes/sweet-potato-pie-3

Diabetic Dish of the Week – APPLE OATMEAL RAISIN COOKIES

October 23, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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For this week’s Diabetic Dish of the Week its Cookies, APPLE OATMEAL RAISIN COOKIES. Made using Equal Spoonful or Granulated instead of Sugar and Unsweetened Applesauce. The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Also subscribe to the Diabetic Gourmet Magazine, always full of healthy and delicious recipes! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

APPLE OATMEAL RAISIN COOKIES

Ingredients

1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.

Recipe Yield: Yield: 4 dozen cookies Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 63
Fat: 2 grams
Sodium: 43 milligrams
Cholesterol: 8 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies

Diabetic Dish of the Week – PUMPKIN CHEESECAKE IN GINGERSNAP CRUST

October 16, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week – PUMPKIN CHEESECAKE IN GINGERSNAP CRUST. I’m passing along a Dessert for this week’s recipe. A Cheesecake worthy for any Fall Dinner Table! With a crust made with Gingersnap Crumbs and uses Equal Spoonful. With Cheesecake filling made with a blend of Spices, Equal Spoonful, Reduced Fat Cream Cheese, and Pumpkin Puree. It’s 196 calories and 13 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website and is just one of a huge selection of Diabetic Friendly Recipes that you can find at the Diabetic Gourmet site. Check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

PUMPKIN CHEESECAKE IN GINGERSNAP CRUST
Ingredients

Crust:

1-1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful*
Cheesecake:

3 packages (8 ounces each) reduced-fat cream cheese, softened
1-1/4 cups Equal Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (canned or homemade)
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla
Topping:

1 cup reduced-fat sour cream
2 tablespoons Equal Spoonful***
1/2 teaspoon vanilla
* May substitute 4-1/2 packets Equal sweetener
** May substitute 30 packets Equal sweetener

Directions

1 – For Crust, combine gingersnap crumbs, 3 tablespoons Equal and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake, beat cream cheese, 1-1/4 cups Equal, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.
3 – Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
4 – Meanwhile, combine sour cream, 2 tablespoons Equal and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.

Recipe Yield: Yield: 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 196
Fat: 13 grams
Sodium: 271 milligrams
Cholesterol: 64 milligrams
Protein: 7 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/pumpkin-cheesecake-in-gingersnap-crust

Double Chocolate Brownies

June 24, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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From the CooksRecipes website its Double Chocolate Brownies. These Brownies are only 105 calories and 10 carbs per serving! You’ll be using Applesauce and Equal to keep those calories and carbs in check. This just one of the many Diabetic Desserts that you can find at the Cooks site. Full selections for Appetizer and Snack Recipes, Beverage and Punch Recipes, Bread Recipes, Breakfast Recipes, Dessert Recipes, Entrée Recipes, Holiday Recipes, Salad and Dressing Recipes, Sauce and Condiment Recipes, Side Dish Recipes, and Soup and Chili Recipes. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Double Chocolate Brownies
Applesauce replaces part of the fat, sweetener all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips—so who can resist these delicious brownies?

Recipe Ingredients:
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup semisweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:
1 – Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 – Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350° F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
Makes 16 brownies.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/16 of recipe; 1 brownie): calories 105; protein 2 g; carbohydrate 10 g; fat 7 g; cholesterol 38 mg; sodium 77 mg.
https://www.cooksrecipes.com/diabetic/double_chocolate_brownies_recipe.html

Diabetic Dish of the Week – Jamaican Curried Rice TUESDAY

March 20, 2018 at 5:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Jamaican Curried Rice. Add flavor to your next Meal with this week’s recipe – Jamaican Curried Rice. Using rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry. This should go good with any dish but especially your Seafood Dishes! You can find this recipe at the CooksRecipes website which has a huge selection recipes to please all tastes! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Jamaican Curried Rice
This zesty flavored rice dish combines cooked rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry get your attention and add that great island taste.

Recipe Ingredients:
2 teaspoons olive oil
1 cup diced red bell pepper
1/2 cup sliced green onions
2 tablespoons curry powder
3 cups hot cooked rice
1/4 cup Equal® Spoonful*
2 tablespoons lime juice
1/2 teaspoon salt
1 (20-ounce) can pineapple chunks, drained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salted cashews

Cooking Directions:
1 – Heat oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes. Add curry powder; stir 30 seconds.
2 – Combine cooked rice, Equal®, lime juice and salt in medium-size bowl. Stir in cooked vegetable mixture, pineapple and black beans. Rice may be served warm or at room temperature. Sprinkle with cashews just before serving.
Makes 8 servings.

*May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/8 of recipe): calories 196, protein 6 g, carbohydrate 31 g, fat 3 g, cholesterol 0 mg, sodium 474 mg.
https://www.cooksrecipes.com/diabetic/jamaican_curried_rice_recipe.html

Diabetic Dish of the Week – LEMON POUND CAKE

January 30, 2018 at 6:49 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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For this week’s Diabetic Dish of the Week it’s Dessert – LEMON POUND CAKE. Equal Sweetner replaces the Sugar in the recipe. You’ll also be using Bisquick Reduced Fat Baking Mix, Low Fat Yogurt, and 2% Milk. Sugar Free Pound Cake sure does sound good! You can fond this recipe along with all the other delicious and Diabetic Friendly recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

LEMON POUND CAKE
This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!

Recipe Yield: 16 servings.

Ingredients

Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.

Directions

1 – Preheat oven to 350F.
2 – Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
3 – Combine baking mix, Equal, cornstarch and lemon peel.
4 – Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
5 – Spoon mixture into prepared pan.
6 -Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
7- Let cake cool in pan 5 minutes.
8- Remove and cool completely on wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 137
Fat: 6 grams
Sodium: 258 milligrams
Cholesterol: 35 milligrams
Protein: 3 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake

Diabetic Dish of the Week – Chocolate Cheesecake

August 15, 2017 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chocolate Cheesecake. That’s right Chocolate Cheesecake, and its Diabetic Friendly! It had reduced fat and the big one is 76% less carbohydrates than the traditional recipe for Cheesecake. The recipe is from the Diabetic Gourmet Magazine website. Check out all the delicious and Diabetic Friendly recipes when at the site. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chocolate Cheesecake
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Ingredients

Crust Ingredients:

1/2 cup finely ground almonds
Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.

Crust pictured above made with chocolate wafer crumbs

Directions

1 – For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
2 – For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
3 – Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. 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. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 197
Protein: 7g
Sodium: 231 mg
Cholesterol: 67 mg
Fat: 16g
Carbohydrates: 7g
Exchanges: 1/2 milk, 3 fat

http://diabeticgourmet.com/recipes/html/989.shtml

Diabetic Dish of the Week – Cranberry Apple Crisp

June 6, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a Cranberry Apple Crisp. Equal Sweetener replaces the Sugar in the dish. The recipe is off the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Ingredients

Filling:

 

3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:

1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener

Directions

1 – For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2 – For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3 – Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 145
Protein: 1g
Sodium: 67 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/876.shtml

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