Splenda® Granulated No Calorie Sweetener

Make Ahead Layered Chinese Chicken Salad

July 31, 2021 at 6:01 AM | Posted in Uncategorized | Leave a comment
Tags: Asian Slaw Mix, Broiling, Chinese Chile Garlic Paste, Chow Mein Noodles, Cooking, CooksRecipes, Food, Green Onion, Light Soy Sauce, Make Ahead Layered Chinese Chicken Salad, recipes, Rice Vinegar, Salad, Skinless Chicken Breasts, Splenda® Granulated No Calorie Sweetener

I have a recipe for a Make Ahead Layered Chinese Chicken Salad. To make the Salad some of the ingredients you’ll be needing are Splenda® Granulated No Calorie Sweetener, Chinese Chile Garlic Paste, Light Soy Sauce, Rice Vinegar, Skinless Chicken Breasts, Asian Slaw Mix, Chow Mein Noodles, Green Onion, and more. 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

Make Ahead Layered Chinese Chicken Salad
Marinated and grilled chicken is layered with an Asian slaw mix, snow peas, mandarin oranges with a tangy ginger-chile-garlic dressing.

Recipe Ingredients:
Dressing:
1/2 cup Splenda® Granulated No Calorie Sweetener
3 tablespoons Chinese chile garlic paste
1/3 cup light mayonnaise
1 tablespoon fresh ginger, minced
1/4 cup light soy sauce
3/4 cup rice vinegar
1 3/4 teaspoons cornstarch
1/3 cup water

Salad:
4 boneless, skinless chicken breasts
1 cup snow peas, trimmed and halved
1 (15 ounce) can mandarin oranges, drained
2 (12 ounce) packages Asian slaw mix

Garnish:
2 cups chow mein noodles
1/3 cup chopped green onion

Cooking Directions:
1 – Mix Splenda® Granulated Sweetener, chile garlic paste, light mayonnaise and ginger together in a medium mixing bowl. Stir well. Add soy sauce and rice vinegar. Mix until well blended.
2 – Pour 1/4 cup of dressing in a small bowl. Place chicken breasts in bowl, tossing to coat. Marinate in refrigerator 45 to 60 minutes.
3 – Place remaining dressing in a small saucepan. Set aside. Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Pour cornstarch mixture into dressing while stirring constantly. Place pan on medium-high heat. Boil dressing over medium-high heat approximately 2 minutes, while stirring constantly. Remove dressing from heat and pour into a small bowl. Refrigerate at least 1 hour or until cool.
4 – Remove marinated chicken breasts from refrigerator. Grill or broil chicken until internal temperature reaches 160°F (70°C). Set aside to cool. Slice thinly or shred cooled breasts. Cover and refrigerate until ready to use.
5 – Place 1 bag (8 cups) of Asian Slaw in a straight-sided glass bowl. Drizzle a third of the prepared dressing over the slaw. Arrange 1/2 of the sliced or shredded chicken breasts and pea pods on top of the slaw mix.
6 – Pour remaining slaw into bowl. Top with remaining chicken and oranges. Pour remaining dressing over the salad. Refrigerate until ready to serve.
7 – Just before serving top with chow mein noodles and green onion.
Makes 13 (1 cup) servings.

Note: Substitute shredded or finely chopped Napa Cabbage if Asian Slaw Mix is unavailable. Use crushed ramen noodles in place of chow mein. Toasted sliced almonds also make a great garnish. For a more authentic Asian flavor add 1-2 teaspoons toasted sesame oil.

Nutritional Information Per Serving (1/13 of recipe; 1 cup): Calories: 160; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 25mg; Sodium: 430mg; Total Carbs: 18g; Dietary Fiber: 2g; Sugars: 4g; Protein: 10g.
https://www.cooksrecipes.com/diabetic/make_ahead_layered_chinese_chicken_salad_recipe.html

Chocolate Yogurt Pops

July 10, 2021 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
Tags: Chocolate Yogurt Pops, Coccoa Mix, Cooking, CooksRecipes, dessert, Diabetes, Food, Ice Cream Sticks, Plain Nonfat Yogurt, recipes, Splenda® Granulated No Calorie Sweetener, Sugar Free Cocoa Mix

I have a recipe for Chocolate Yogurt Pops to pass along. Beat the heat with Delicious and Healthy Chocolate Yogurt Pops. To make this recipe you’ll be needing Plain Nonfat Yogurt, Sugar Free Cocoa Mix, Splenda® Granulated No Calorie Sweetener, and Ice Cream Sticks. The Pops are 50 calories and 10 carbs per serving. 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

Chocolate Yogurt Pops
Kids will love to help make these fun yogurt pops—and will enjoy eating them even more!

Recipe Ingredients:
1 (8-ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda® Granulated No Calorie Sweetener
4 ice cream sticks

Cooking Directions:
1 – Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place ice cream sticks in the center. Freeze about 3 hours or until solid.
2 – Peel paper cups away from yogurt pops before serving.
Makes 4 servings.

Diabetic Dessert of the Week – Very Strawberry Shortcake

July 8, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
Tags: baking, Balsamic vinegar, Cooking, CooksRecipes, dessert, Diabetic Dessert of the Week, Food, Fresh Strawberries., Frozen Fat-Free Whipped Topping, Mint Sprigs, Plain Fat Free Yogurt, recipes, Reduced Fat Biscuit Mix, Splenda® Granulated No Calorie Sweetener, Vanilla extract, Very Strawberry Shortcake

This week’s Diabetic Dessert of the Week is a Very Strawberry Shortcake. To make this week’s recipe you’ll be using Fresh Strawberries, Splenda® Granulated No Calorie Sweetener, Balsamic Vinegar, Reduced Fat Biscuit Mix, Plain Fat Free Yogurt, Vanilla Extract, Frozen Fat Free Whipped Topping, and Mint Sprigs. The Shortcake is 120 calories and 22 net carbs per serving. 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

Very Strawberry Shortcake
Unlike the familiar little sponge cake, this is a sweet and tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Ingredients:
Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Cooking Directions:
1 – Strawberry Filling Directions: Stir together strawberries, 1/3 cup Splenda® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 – Shortcake Directions: Preheat oven to 425°F (220°C).
3 – Combine biscuit mix and 1/3 cup Splenda® Granulated Sweetener in a large bowl.
4 – Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 – Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6 – Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7 – Serve warm with sliced strawberries. Garnish, if desired.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/very_strawberry_shortcake_recipe.html

Dried Cherry and Almond Scones

July 8, 2021 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
Tags: All-Purpose Flour, Almond Extract, baking, Baking powder, Baking Soda, Buttermilk, Canola Oil, Cooking, CooksRecipes, dessert, Dried Cherries, Dried Cherry and Almond Scones, Egg white, Food, Granulated Sugar, Large Egg, Nonfat Dry Milk, recipes, Scones, Splenda Sweetener, Splenda® Granulated No Calorie Sweetener

I have a recipe for Dried Cherry and Almond Scones to pass along. to make the Scones you’ll be needing Large Egg, Egg White, Canola Oil, Splenda® Granulated No Calorie Sweetener, Splenda Sweetener, Buttermilk, Almond Extract, Nonfat Dry Milk, Baking Powder, Baking Soda, All-Purpose Flour, Dried Cherries, and Granulated Sugar. 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

Dried Cherry and Almond Scones
Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.

Recipe Ingredients:
1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.

Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/dried_cherry_and_almond_scones_recipe.html

Diabetic Side Dish of the Week – Sweet Potato Casserole

June 27, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: baking, Cooking, CooksRecipes, Diabetes, Diabetic Side Dish of the Week, Food, Milk, Orange juice, Panko Bread Crumbs, Pecans, recipes, Splenda® Granulated No Calorie Sweetener, Sweet Potato Casserole, Sweet Potatoes, Syrup

This week’s Diabetic Side Dish of the Week is a Sweet Potato Casserole. To make this week’s Recipe some of the ingredients you’ll be needing are Sweet Potatoes, Splenda® Granulated No Calorie Sweetener, Milk, Orange Juice, Panko Bread Crumbs, Pecans, Syrup, and more! The Casserole is 190 calories and 26 net carbs per serving. 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

Sweet Potato Casserole
A diabetic-friendly side dish to serve with turkey or ham during the holiday season.

Recipe Ingredients:
4 medium sweet potatoes
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko crumbs*
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup

Cooking Directions:
Preheat oven to 375°F (190°C). Lightly grease a 13x9x2-inch baking dish.
Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350°F (175°C).
Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.
Makes 14 (1/2 cup) servings.

*Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutritional Information Per Serving (1/14 of recipe; 1/2 cup): Calories: 190; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 30mg; Sodium: 95mg; Total Carbs: 29g; Dietary Fiber: 3g; Sugars: 10g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/sweet_potato_casserole_recipe.html

RASPBERRY ICE BAR

June 24, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
Tags: Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Food, Frozen Unsweetened Raspberries, Lemon juice, Orange juice, Orange Zest, RASPBERRY ICE BAR, recipes, Splenda® Granulated No Calorie Sweetener

I have a real Summer Treat to pass along, RASPBERRY ICE BAR. To make this Ice Bar you’ll be needing Frozen Unsweetened Raspberries, Orange Juice, Lemon Juice, Splenda Granulated No Calorie Sweetener, and Orange Zest. There’s 70 calories and 11 net carbs per serving. 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 2021! https://diabeticgourmet.com/

RASPBERRY ICE BAR
Serve in a small wine glass for a light, refreshing ending to any meal. Can also be frozen as a raspberry popsicle. Recipe for Raspberry Ice Bar from our Dessert recipe section.

Ingredients

3 (12 ounce) packages frozen unsweetened raspberries, thawed
3/4 cup orange juice
1 tablespoon fresh lemon juice
1 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon grated orange zest

Directions

1 – Process first raspberries, orange juice, lemon juice, and Splenda Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
2 – Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
3 – Popsicle Alternative: You can also pour the mixture from step 1 into a pop mold and freeze until solid. Then remove from the mold and serve as a raspberry popsicle.

NOTES:
Serve in a small wine glass for a light, refreshing ending to any meal. Can also be frozen as a raspberry popsicle.

Recipe Yield: Serves: 8 Serving Size: 1/2 cup raspberry ice

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fiber: 4 grams
Protein: 2 grams
Carbohydrates: 15 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipes/raspberry-ice-bar

Roasted Dessert Pears

May 13, 2021 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
Tags: baking, Bartlett Pears, Butter, Cooking, CooksRecipes, dessert, Diabetes, Food, Fresh Lemon Juice, Ground Cinnamon, Low-Fat Vanilla Frozen Yogurt, Maple Flavoring, Orange juice, recipes, Roasted Pears, Splenda® Granulated No Calorie Sweetener

I have a recipe for Roasted Dessert Pears to pass along. To make this recipe you’ll be needing Bartlett Pears, Splenda® Granulated No Calorie Sweetener, Ground Cinnamon, Fresh Lemon Juice, Butter, Maple Flavoring, Orange Juice, and Low-Fat Vanilla Frozen Yogurt. 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

Roasted Dessert Pears

A light fruit ending to a luscious meal.

Recipe Ingredients:

4 ripe Bartlett pears, peeled, cored, and cut in half
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 tablespoons melted butter
1/4 teaspoon maple flavoring
1/2 cup orange juice
1 pint low-fat vanilla frozen yogurt

Cooking Directions:

1 – Preheat oven to 375°F (190°C).
2 – Arrange pears cut side down in an 11x7x1 1/2-inch baking dish. Combine Splenda® Granulated Sweetener, cinnamon, lemon juice, butter, and maple flavoring. Spoon over pears, turning to coat. Pour orange juice in bottom of pan around pears.
3 -Bake, uncovered, 20 to 25 minutes or until pears are tender.
4 – Serve warm or at room temperature with 1 scoop frozen yogurt.
Makes 8 servings.

Nutritional Facts Per Serving (1/8 of recipe): Calories: 130; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 60mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 20g; Protein: 3g.
https://www.cooksrecipes.com/diabetic/roasted_dessert_pears_recipe.html

Ginger Noodle Salad

April 10, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Chinese Chile Paste, Cooking, CooksRecipes, Food, Ginger, Ginger Noodle Salad, Ketchup, Lime juice, Lite Soy Sauce, Pasta, recipes, Sesame Oil, Spaghetti, Splenda® Granulated No Calorie Sweetener, Water

I have a recipe for a Ginger Noodle Salad. To make this Diabetic Friendly Recipe you’ll be needing Spaghetti, Ginger, Splenda® Granulated No Calorie Sweetener, Ketchup, Lite Soy Sauce, Chinese Chile Paste, Water, Lime Juice, and Sesame Oil. The Dish is 130 calories and 22 net carbs per serving. 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

Ginger Noodle Salad
Spicy Asian noodles are served on a bed of greens for an attractive side dish.

Recipe Ingredients:
4 ounces dry spaghetti or capellini

Dressing:
1 tablespoon minced ginger
3 tablespoons Splenda® Granulated No Calorie Sweetener
1 tablespoon ketchup
1/4 cup lite soy sauce
1/4 teaspoon Chinese chile paste (add more if you want it spicier)
1 tablespoon water
2 tablespoons fresh lime juice
1 teaspoon sesame oil or vegetable oil

2 cups mixed salad greens

Cooking Directions:
1 – Cook pasta following package directions.
2 – Place ginger, Splenda® Granulated Sweetener, ketchup, soy sauce, chili paste, and water in a medium saucepan. Simmer on medium-low heat 1 minute.
3 – Remove from heat. Add lime juice and sesame oil. Mix well. Add noodles and stir well. Serve immediately for a warm salad. Chill 15 to 20 minutes for a cold salad.
4 – To serve: place noodles on top of greens. Garnish, if desired.
Makes 4 servings.

Serving Suggestion: Garnish with fresh basil or cilantro, carrots and snow peas.

Nutritional Information Per Serving (1/4 of recipe): Calories: 130; Calories from Fat: 15; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 590mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/ginger_noodle_salad_recipe.html

Diabetic Dessert of the Week – Peanut Butter Chocolate Cheesecake Cups

April 8, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Egg Substitute, Food, Peanut Butter Chocolate Cheesecake Cups, recipes, Reduced Fat Chocolate Wafers, Reduced Fat Cream Cheese, Reduced Fat Peanut Butter, Splenda® Granulated No Calorie Sweetener, sugar free chocolate, Unsweetened Chocolate

This week’s Diabetic Dessert of the Week is Peanut Butter Chocolate Cheesecake Cups. Included is the recipes for both the Crust and Filling. There’s 120 calories and 10 net carbs per serving. 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 2021! https://diabeticgourmet.com/

Peanut Butter Chocolate Cheesecake Cups
A chocolate wafer crust forms the base for this peanut butter filled chocolate cheesecake cup. Recipe for Peanut Butter and Chocolate Cheesecake Cups from our Dessert recipe section.
Recipe Ingredients:

Crust:
36 reduced-fat chocolate wafers
1/4 cup Splenda® Granulated No Calorie Sweetener
5 tablespoons light butter, melted
Peanut Butter Center:
1/2 cup Splenda® Granulated No Calorie Sweetener
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-fat cream cheese

Chocolate Filling:
4 ounces unsweetened chocolate
8 ounces reduced-fat cream cheese
1 3/4 cups Splenda® Granulated No Calorie Sweetener
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla extract
2 ounces sugar-free chocolate, melted

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Make Crust: Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
3 – Make Peanut Butter Center: Place all center ingredients in a small bowl. Mix until well blended. Set aside.
4 – Make Chocolate Filling: Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda® Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
5 – Assemble Cups: Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 teaspoon of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on counter top to remove any air bubbles.
6 – Bake in a preheated 350°F (175°C) oven 10 to 15 minutes, or until slightly firm to the touch. Chill for approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.
Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe
Calories: 120
Fat: 8 grams
Saturated Fat: 4 grams
Fiber: 1 grams
Sodium: 95 milligrams
Cholesterol: 10 milligrams
Protein: 3 grams
Carbohydrates: 11 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-and-chocolate-cheesecake-cups

Apricot Ginger Preserves

April 8, 2021 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
Tags: Apricot Ginger Preserves, Apricots, Cooking, CooksRecipes, Diabetes, Diabetes Friendly, Food, Fresh Ginger, Lemon juice, Low Methoxyl Pectin with Calcium, Preserves, recipes, Splenda® Granulated No Calorie Sweetener, Water

I have a recipe for Apricot Ginger Preserves. To make these Preserves you’ll be needing Water, Lemon Juice, Apricots, Lemon Juice, Fresh Ginger, Low Methoxyl Pectin with Calcium, and Splenda® Granulated No Calorie Sweetener. The Preserves are 15 calories and 2 net carbs per serving. 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

Apricot Ginger Preserves
Apricots and ginger make an intensely flavored, diabetic-friendly jam with a vibrant yellow color. Serve on biscuits or bagels for a delicious breakfast treat.

Recipe Ingredients:
4 quarts water
1/2 cup lemon juice
4 1/2 pounds ripe apricots
1/4 cup lemon juice
2 teaspoons grated fresh ginger
1 (1.75 ounce) package low methoxyl pectin with calcium*
1 1/2 cups Splenda® Granulated No Calorie Sweetener

Cooking Directions:
1 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
2 – Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse apricots for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off apricots using a paring knife. Cut apricots in half; remove pits. Place in the lemon juice and water solution to prevent browning; drain. Place the apricots in food processor in batches; process until finely chopped. Measure exactly 6 cups of fruit.
3 – Combine chopped apricots, 1/4 cup lemon juice, ginger, and pectin in a large Dutch oven; stirring until pectin dissolves. Let stand 10 minutes.
4 – Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add Splenda® Granulated Sweetener, stirring until Splenda® Granulated Sweetener dissolves. Skim off any foam with metal spoon.
5 – Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
6 – Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Makes 96 servings.

*If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 2 teaspoons pectin powder and 4 teaspoons calcium water. Follow package directions for preparing recipe.