Kitchen Hint of the Day!

April 13, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Low carb baking hint…………

Replacing granulated white sugar with honey or agave as a natural sweetener is a fantastic way to reduce the glycemic load in cakes, cookies, and other baked treats. But don’t try to replace more than a third of the regular sugar with these substitutes. Granulated sugar provides aeration in doughs and batters.

Diabetic Side Dish of the Week – Gourmet Sweet Potato Casserole

March 21, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Gourmet Sweet Potato Casserole. To make this week’s recipe you’ll be needing Sweet Potatoes, Salt, Fat Free Half and Half, Large Eggs, Vanilla Extract, Ground Cinnamon, Splenda® Granulated No Calorie Sweetener, Light Butter, Honey, Pecans, Old-Fashioned Oats, and All Purpose Flour. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Gourmet Sweet Potato Casserole
Once you taste this, you won’t ever go back to the marshmallow-topped variety. The potatoes taste the same no matter how you cook them — oven-baked, microwaved, or boiled. So, use the technique that works best for you.

Recipe Ingredients:
5 orange-fleshed sweet potatoes
1/4 teaspoon salt
1/4 cup fat-free half-and-half
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup Splenda® Granulated No Calorie Sweetener
1/4 cup light butter
1/4 cup honey
1/4 cup chopped pecans
1/3 cup quick or old-fashioned oats
3 tablespoons all-purpose flour

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2 – Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3 – In a large bowl, mix the mashed sweet potatoes, salt, half-and-half, eggs, vanilla extract, cinnamon and Splenda® Granulated Sweetener. Transfer to the prepared baking dish.
4 – In a medium bowl, combine 1/4 cup butter, honey, chopped pecans, and oats. Mix in flour with a pastry blender or your fingers to create the consistency of course meal. Sprinkle over the sweet potato mixture.
5 – Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 230 | Calories from Fat 70 | Fat 7g (sat 2.5g) | Cholesterol 65mg | Sodium 150mg | Carbohydrates 36g | Fiber 2g | Sugars 20g | Protein 5g.
https://www.cooksrecipes.com/diabetic/gourmet_sweet_potato_casserole_recipe.html

Spiced Citrus Tea

February 25, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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I have a recipe to pass along for Spiced Citrus Tea. You’ll just be needing 5 ingredients to make this Tea – Spiced Citrus Tea Bag, Boiling Water, Orange Juice, Honey, and Orange Slices. Enjoy this Warming and Delicious Tea! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spiced Citrus Tea
Perfect for a cozy evening spent indoors, this Spiced Citrus Tea requires just a few ingredients and a few minutes.

Ingredients
1 Spiced Citrus Tea bag
Boiling water
1 to 2 teaspoons orange juice
Honey (optional)
Orange slices (optional)

Directions
Yield: 1 serving
1 – Place tea bag in cup or mug. Pour boiling water over tea bag; steep 3 to 5 minutes. Remove tea bag, pressing out liquid. Discard tea bag. Serve with orange juice and honey, if desired. Garnish with orange slices.

Nutrition Information:
Calories: 5 calories, Protein: 0 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 2.5 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/beverages/spiced-citrus-tea/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – Avocado and Blueberry Fruit Salad

February 21, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Avocado and Blueberry Fruit Salad. Some of the ingredients you’ll be needing are Honey, Plain Nonfat Yogurt, Spices, Orange Juice, Avocado, Blueberries and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Avocado and Blueberry Fruit Salad
This simple salad uses fresh ingredients that you may already have stocked up in your fridge. Featuring fresh blueberries, mango, avocado and walnuts on a bed of greens drizzled with a honey-and-cinnamon dressing, it’s a great way to get a taste of spring!

Ingredients
2 tablespoons honey
1/4 cup plain nonfat yogurt
1/2 teaspoon ground cinnamon
1/4 cup fresh orange juice
1/8 teaspoon each salt and pepper
1 large, ripe avocado, cut into slices
2 cups fresh blueberries, rinsed and drained
2 cups peeled, diced apple
2 cups diced fresh mango
1 (5-ounce) package (8 cups) salad greens
2 tablespoons chopped chives or green onion
2 tablespoons toasted, coarsely chopped walnuts

Directions
Yield: 6 servings
Serving size: 1/6 of recipe

1. Whisk together dressing ingredients and set aside.

2. Place avocado, blueberries, apple, and mango in medium bowl and toss with 4 tablespoons salad dressing. Toss salad greens in large bowl with remainder of salad dressing, and distribute evenly between 6 salad plates. Place equal portions of avocado mixture on each serving of greens. Sprinkle with chopped chives and toasted walnuts before serving.

Nutrition Information:
Calories: 186 calories, Carbohydrates: 33 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 65 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/salads/avocado-and-blueberry-fruit-salad/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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One of America’s Favorites – Graham Crackers

February 15, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Modern mass-produced graham crackers

A graham cracker (pronounced /ˈɡreɪ.əm/ or /ˈɡræm/ in America) is a sweet flavored cracker made with graham flour that originated in the United States in the early 1880s. It is eaten as a snack food, usually honey- or cinnamon-flavored, and is used as an ingredient in some foods.

 

The graham cracker was inspired by the preaching of Sylvester Graham who was part of the 19th-century temperance movement. He believed that minimizing pleasure and stimulation of all kinds, coupled with a vegetarian diet anchored by bread made from wheat coarsely ground at home, was how God intended people to live, and that following this natural law would keep people healthy. His preaching was taken up widely in the midst of the 1829–51 cholera pandemic. His followers were called Grahamites and formed one of the first vegetarian movements in America; graham flour, graham crackers, and graham bread were created for them. Graham neither invented nor profited from these products.

A s’more

The main ingredients in its earlier preparations were graham flour, oil, shortening or lard, molasses and salt. Graham crackers have been a mass-produced food product in the United States since 1898, with the National Biscuit Company being the first to mass-produce it at that time. The Loose-Wiles Biscuit Company also began mass-producing the product beginning sometime in the early 1910s. The product continues to be mass-produced in the U.S. today. In earlier times, mass-produced graham crackers were typically prepared using yeast-leavened dough, which added flavor to the food via the process of fermentation, whereas contemporary mass-production of the product typically omits this process. The dough is sometimes chilled before being rolled out, which prevents blistering and breakage from occurring when the product is baked.

 

Graham cracker crumbs are used to create graham cracker crusts for pies and moon pies, and as a base, layer or topping for cheesecake. Graham cracker pie crusts are also mass-produced in the United States, and consumer versions of the product typically consist of a graham cracker crumb mixture pressed into an aluminum pie pan. The graham cracker is a main ingredient in the preparation of the s’more. Graham crackers are also commonly used in place of broas in the traditional Filipino icebox cake mango float.

Fruited Granola

January 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a Delicious and Diabetic Friendly Snack to pass along, Fruited Granola. Some of the Ingredients you’ll be needing are Quick Oats, Almonds, Honey, Spices, Dried Blueberries, Dried Cranberries, Banana Chips and more! Snack on! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Fruited Granola
Prepare this granola on the weekend and you’ll have a scrumptious snack or breakfast treat on hand for the rest of the week!

Ingredients
3 cups quick oats
1 cup sliced almonds
1 cup honey
1/2 cup wheat germ or honey wheat germ
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
3 cups whole grain cereal flakes
1/2 cup dried blueberries or golden raisins
1/2 cup dried cranberries or cherries
1/2 cup dried banana chips or chopped pitted dates

Directions
Yield: about 20 servings
Serving size: 1/2 cup

1 – Preheat oven to 325°F.

2 – Spread oats and almonds in single layer in 13 x 9-inch baking pan. Bake 15 minutes or until lightly toasted, stirring frequently.

3 – Combine honey, wheat germ, butter, and cinnamon in large bowl until well blended. Add oats and almonds; toss to coat completely. Spread mixture in single layer in baking pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack. Break mixture into chunks.

4 – Combine oat chunks, cereal, blueberries, cranberries, and banana chips in large bowl. Store in airtight container at room temperature up to 2 weeks.

Tip: Prepare this granola on the weekend and you’ll have a scrumptious snack or breakfast treat on hand for the rest of the week!

Nutrition Information:
Calories: 210 calories, Carbohydrates: 36 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 58 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/fruited-granola/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Asian Chicken

January 5, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is Asian Chicken. To make this week’s Dish you’ll be needing Boneless and Skinless Chicken Breasts, Reduced Sodium Soy Sauce, Fresh Lemon Juice, Honey, Sesame Oil, Dry Mustard, Fresh Ginger, Garlic, and Red Pepper Flakes. The Dish is 178 calories and 3 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Asian Chicken
Ginger, garlic, and red pepper flakes add a burst of Asian-inspired flavor to this low-carb chicken dish.

Ingredients
3 pounds boneless skinless chicken breasts
1/2 cup reduced-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes

Directions
Yield: 10 servings
Serving size: 1/10 of total recipe

1 – Place soy sauce, juice, honey, oil, mustard, ginger, garlic, and red pepper flakes in gallon-size resealable food storage bag. Add chicken. Seal bag. Turn to coat evenly. Place bag in pan. Chill in refrigerator 1 hour or overnight.

2 – Preheat oven to 350°F. Line roasting pan with foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.

Nutrition Information:
Calories: 178 calories, Carbohydrates: 4 g, Protein: 32 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 475 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asian-chicken/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Jennie – O Turkey Recipe of the Week – Leftover Turkey Banh Mi

December 25, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Leftover Turkey Banh Mi. Good recipe to use for any of your Christmas Dinner if you Roasted a Turkey! Some of the Ingredients you’ll be needing are Apple Cider Vinegar, Apple Juice, Honey, Carrots, Mayo, Demi Baguettes, leftover JENNIE-O® Turkey slices and more! Love those Leftovers! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Leftover Turkey Banh Mi
Total Time – 1 hour
Serving Size Makes – 2 Servings

Ingredients
1/4 – cup apple cider vinegar

1/4 – cup apple juice

1 – tablespoon water

1 – tablespoon honey

1/2 – cup julienne carrots

1/2 – cup julienne daikon radish

1/4 – cup mayonnaise

1 – tablespoon chili garlic sauce

2 – demi baguettes

2 – cups leftover JENNIE-O® Turkey slices

16 – slices cucumber

8 – slices jalapeño peppers

8 – cilantro sprigs

 

Directions
1.) In small saucepan over high heat, combine vinegar, apple juice, water and honey; bring to boil. Remove from heat; let cool.

2.) Combine cooled vinegar mixture with carrots and daikon radish. Cover and chill 1 hour or overnight.

3.) In small bowl, combine mayonnaise and chili sauce. Split each baguette in half almost all the way through. Spread cut sides with mayonnaise mixture.

4.) Place 1 cup turkey, 4 slices cucumber and 4 slices jalapeño pepper inside each baguette. Drain liquid from carrot mixture. Add to baguettes and top with cilantro.
https://www.jennieo.com/recipes/leftover-turkey-banh-mi/

Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice

November 16, 2020 at 7:17 PM | Posted in fish, salmon, Uncle Ben's Rice | 1 Comment
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Today’s Menu: Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice

 

 

For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns and heated up some Kroger Diced Ham. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I heated up the Ham and put it over top the Hash Browns. One of my favorite Breakfast Dishes. Sunny and 53 degrees, very windy out. Also had a cup of Bigelow Decaf Green Tea. Got the cart out of the shed after Lunch. We had some very strong winds yesterday and had leaves, tree branches, and blown trash all the yard. Everyone’s yard was a mess. So clean up took most of the afternoon. For Dinner tonight its a Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice.

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer and let it thaw overnight in the fridge. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; Salmon Fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Next I placed the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 

Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

I also prepared a packet of Uncle Ben’s Ready Rice Long Grain and Wild. It comes in a microwavable bag. I microwaved it for 90 seconds and done! I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. An easy to fix item, just microwave for 90 seconds and it’s ready. I love Rice and it pairs with Fish perfect. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Walnut-Crusted Salmon
Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

 

 

UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown and Wild Rice
Now, in just 90 seconds, you can have a delicious wholesome medley of brown rice, wild rice and red rice, with UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown & Wild Rice perfectly seasoned with herbs and spices. Plus, it’s made with 100% whole grains and meets the full daily requirement of whole grains in just one serving! The microwaveable pouch eliminates prep and cleanup. See cooking instructions for WHOLE GRAIN MEDLEY™ Brown & Wild Rice below. UNCLE BEN’S®. PERFECT EVERY TIME®.

Nutritional claims & product benefits
* Meets the Full Daily Requirement of Whole Grains‡
* Cholesterol Free
* 0g Trans Fat
* No Saturated Fat
* 100% Whole Grain
* Good Source of Fiber

Cooking instructions
1 – Squeeze WHOLE GRAIN MEDLEY™ Brown & Wild Rice pouch to separate rice.
2 – Tear 2 inches to vent.
3 – Heat on HIGH for 90 seconds.
4 – Serve immediately.

Cooking time for 2 pouches = 2½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the skillet
1 – Gently squeeze the sides of the pouch to break apart the rice and pour contents into a skillet. Add 2 Tbsp. of water and heat.
2 – Stir rice occasionally until heated thoroughly.
3 – Serve immediately.
https://www.unclebens.com/rice-products/ready-rice/ready-whole-grain-medley-brown-wild

Diabetic Dessert of the Week – CLASSIC CARROT CAKE

November 12, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a CLASSIC CARROT CAKE. Some of the ingredients you’ll be needing are All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Egg Beaters, Egg Whites, Granulated Splenda No Calorie Sweetener, Honey, Applesauce, Shredded Carrots, Walnuts and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

CLASSIC CARROT CAKE
A great classic dessert and it has less carbs.

Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray

Directions

1 – Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2 – In small bowl whisk together egg whites and eggbeaters. Set aside.
3 – In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4 – Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

NOTES:
A great classic dessert and it has less carbs.

Recipe Yield: Yield: 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 270 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Sugars: 16 grams
https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake

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