Splenda® Granulated No Calorie Sweetener

Raspberry Cocktail Sauce with Chilled Shrimp

September 4, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
Tags: Appetizers, Cooked Shrimp, Cooking, CooksRecipes, Food, Garlic, Jalapeno Pepper, Pepper, Prepared Horseradish, Raspberry Cocktail Sauce with Chilled Shrimp, Raspberry Preserves, recipes, Salt, Sherry Wine Vinegar, Splenda® Granulated No Calorie Sweetener, Tomato paste, Worcestershire sauce

I have a recipe for Raspberry Cocktail Sauce with Chilled Shrimp. To make this Appetizer you’ll be needing Raspberry Preserves, Prepared Horseradish, Splenda® Granulated No Calorie Sweetener, Tomato Paste, Sherry Wine Vinegar, Worcestershire Sauce, Garlic, Jalapeño Pepper, Salt, Pepper, and Cooked Peeled and Deveined Shrimp. 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

Raspberry Cocktail Sauce with Chilled Shrimp
Chilled cooked shrimp are served with a spicy raspberry cocktail sauce for dipping.

Recipe Ingredients:
Cocktail Sauce:
1 cup no-sugar added raspberry preserves
1/4 cup prepared horseradish
3 tablespoons Splenda® Granulated No Calorie Sweetener
2 tablespoons tomato paste
3 teaspoons sherry wine vinegar
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 jalapeño pepper, minced
1/2 teaspoon salt
1 pinch ground black pepper
2 pounds cooked, peeled and deveined shrimp

Cooking Directions:
1 – Place cocktail sauce ingredients in a food processor or a blender. Process or blend for 30 seconds or until smooth.
2 – Chill cocktail sauce at least 2 hours before serving. Serve with shrimp.
Cocktail sauce will keep, refrigerated, for five days.
Makes 32 servings.

Baby Spinach ‘n Bacon Salad

August 28, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Baby Spinach 'n Bacon Salad, Baby Spinach Greens, Cooking, CooksRecipes, Dijon Mustard, Fat Free Salad Croutons, Food, Garlic Cloves, recipes, Red onion, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Water, White Vinegar

Here’s a recipe for a Baby Spinach ‘n Bacon Salad. To make this Salad you’ll be needing Baby Spinach Greens, Fat Free Salad Croutons, White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. Included is the recipe for the Dressing. There’s 80 calories and 6 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

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

Kool-Aid® Invisible Kool Pops

August 19, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Cooking, CooksRecipes, dessert, Food, Kool-Aid® Invisible Kool Pops, Kool-Aid® INVISIBLE Watermelon Kiwi Flavor Unsweetened Soft Drink Mix, Paper or Plastic (5-ounce) Cups Ice Cream Sticks, recipes, Snacks, Splenda® Granulated No Calorie Sweetener, Water

I have a recipe here to help beat the heat, Kool-Aid® Invisible Kool Pops. To make these refreshing Pops you’ll be needing a package of Kool-Aid® INVISIBLE Watermelon Kiwi Flavor Unsweetened Soft Drink Mix, Splenda® Granulated No Calorie Sweetener, Water, Paper or Plastic (5-ounce) Cups and Ice Cream Sticks. The Pops are 5 calories and 1 carb 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

Kool-Aid® Invisible Kool Pops
Freeze up a batch of refreshing ice pops or simply use the mixture to create flavorful ice cubes.

Recipe Ingredients:
1 (0.23 ounce) package Kool-Aid® INVISIBLE Watermelon Kiwi Flavor Unsweetened Soft Drink Mix
1 cup Splenda® Granulated No Calorie Sweetener
2 quarts water
16 paper or plastic (5-ounce) cups
16 ice cream sticks

Cooking Directions:
1 – Empty contents of packet into large pitcher. Add Splenda® Granulated Sweetener. Add cold water to equal 2 quarts. Stir to dissolve.
2 – Pour soft drink evenly into paper cups. Freeze 1 1/2 hours or until almost firm. Insert pop stick into center of each cup.
3 – Freeze an additional 1 1/2 hours or until firm. Store in freezer.
Makes 16 servings.

Easy Pear Crisp

August 12, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: All-Purpose Flour, baking, Bartlett Pears, Cooking, CooksRecipes, dessert, Easy Pear Crisp, Food, Graham Crackers, Ground Cinnamon, Lemon juice, Light Butter, recipes, Splenda® Granulated No Calorie Sweetener, Water

I have a recipe for an Easy Pear Crisp to pass along. To make this recipe you’ll be needing Splenda® Granulated No Calorie Sweetener, Graham Crackers, Light Butter, Ground Cinnamon, All Purpose Flour, Bartlett Pears, Lemon Juice, and Water. 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

Easy Pear Crisp
Make this incredible pear crisp for your next fall gathering. The delicately spiced aroma will fill your home. Serve warm with vanilla ice cream.

Recipe Ingredients:
1/4 cup Splenda® Granulated No Calorie Sweetener
3 graham crackers
1/4 cup light butter
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
1/4 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon lemon juice
3 tablespoons water
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray an 8x8x2-inch baking dish with cooking spray. Set aside.
2 – Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside.
3 – Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
4 – Bake in preheated oven 40 to 45 minutes or until bubbling around the edges.
Makes 6 servings.

Diabetic Dessert of the Week – Baked Apple Turnovers

August 12, 2021 at 6:00 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
Tags: All-Purpose Flour, Baked Apple Turnovers, baking, Cooking, CooksRecipes, dessert, Diabetes, Diabetic Dessert of the Week, Egg white, Food, Granny Smith Apples, Ground Cinnamon, recipes, Refrigerated Pie Crusts, Splenda® Granulated No Calorie Sweetener, Water

This week’s Diabetic Dessert of the Week is Baked Apple Turnovers. To make the Turnovers you’ll be needing Granny Smith Apples, Water, Splenda® Granulated No Calorie Sweetener, All Purpose Flour, Ground Cinnamon, Refrigerated Pie Crusts, and Egg White. 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

Baked Apple Turnovers
Let the kids help with filling and sealing the pastry for these crispy fruit-filled treats.

Recipe Ingredients:
4 Granny Smith apples, peeled and chopped
1/3 cup water
1/4 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 (15-ounce) container refrigerated pie crusts
1 egg white, lightly beaten

Cooking Directions:
1 – Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse purée. Add Splenda® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until Splenda® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
2 – Preheat oven to 425°F (225°C). Coat a baking sheet with cooking spray; set aside.
3 – Unroll pie crusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
4 – Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.
Makes 8 turnovers.

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