Chocolate Coconut Bonbons

January 7, 2021 at 6:01 AM | Posted in CooksRecipes, dessert | 1 Comment
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I have a recipe for Chocolate Coconut Bonbons to pass along. To make the Bonbons you’ll be needing Fat Free Cream Cheese, Splenda Granulated No Calorie Sweetener, Fat-Free Sweetened Condensed Milk, Flaked Coconut, Crisp Rice Cereal, and Squares of Semisweet Chocolate. The Bonbons are 90 calories and 12 net carbs per Bonbon. 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 Coconut Bonbons
Chocolate Coconut BonbonsThese little balls of chocolaty coconut joy are perfect for any occasion.

Recipe Ingredients:
1/2 cup fat-free cream cheese, softened
1 1/2 cups Splenda® Granulated No Calorie Sweetener
1 cup fat-free sweetened condensed milk
2 cups flaked coconut
2 1/2 cups crisp rice cereal
9 (1 ounce) squares semisweet chocolate

Cooking Directions:
1 – In a medium bowl, mix together cream cheese, Splenda® Granulated Sweetener, and sweetened condensed milk. Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.

2 – Melt chocolate over a double boiler, stirring occasionally until smooth. Remove from heat when melted. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Makes 36 bonbons.

Nutritional Information Per Serving (1 bonbon): Calories: 90; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 50mg; Total Carbs: 13g; Dietary Fiber: 1g; Sugars: 10g; Protein: 2g.
https://www.cooksrecipes.com/diabetic/chocolate_coconut_bon_bons_recipe.html

Diabetic Dessert of the Week – Tiramisu Parfait

December 31, 2020 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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This week’s Diabetic Dessert of the Week is a Tiramisu Parfait. To make this week’s Recipe you’ll be needing Sugar Free Angel Food Cake, Instant Decaffeinated Coffee Powder, Hot Water, Mascarpone Cheese, Fat Free Cream Cheese, Dark Brown Sugar, Splenda® Granulated No Calorie Sweetener, Vanilla Extract, and Cocoa Powder. 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 2020! https://www.cooksrecipes.com/index.html

Tiramisu Parfait
A splendid, reduced calorie twist to the traditional tiramisu dessert.

Recipe Ingredients:
1 (10.5-ounce) package sugar free angel food cake, purchased from bakery
3 1/2 teaspoons instant decaffeinated coffee powder
1 1/2 cups hot water
1/2 cup mascarpone cheese
1 (8-ounce) package fat-free cream cheese
2 tablespoons dark brown sugar
1 cup Splenda® Granulated No Calorie Sweetener
1/2 teaspoon vanilla extract
2 teaspoons cocoa powder

Cooking Directions:
1 – Cut angel food cake into 1-inch cubes. Set aside.
2 – Dissolve instant coffee in hot water. Chill in refrigerator.
3 – Combine mascarpone and cream cheese in mixing bowl. Beat until smooth. Add 2 tablespoons coffee, dark brown sugar, Splenda® Granulated Sweetener and vanilla. Mix well. Set aside.
4 – Pour cold coffee into a 13x9x2-inch pan.
5 – To Assemble Tiramisu: Quickly dip half of angel food cake pieces into the coffee. Remove immediately and place in medium glass serving bowl. Spread half of cheese mixture on top. Sprinkle with 1 tsp cocoa powder. Repeat with remaining angel food cake, cheese mixture, and cocoa.
6 – Cover and chill for three hours or overnight before serving.
Makes 8 (1/2 cup) servings.

Tip: To make Berry Tiramisu add fresh raspberries or blueberries in between cake layer and cream cheese layer.

Nutritional Information Per Serving (1/8 of recipe; 1/2 cup): Calories 210 | Calories from Fat 60 | Fat 7g (sat 4.0g) | Cholesterol 20mg | Sodium 560mg | Carbohydrates 38g | Fiber 2g | Sugars 6g | Protein 8g.
https://www.cooksrecipes.com/diabetic/tiramisu_parfait_recipe.html

Baby Spinach ‘n Bacon Salad

December 27, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’ve got a great Salad/Side to pass along, Baby Spinach ‘n Bacon Salad. To make the Salad you’ll need Baby Spinach Greens and Fat Free Salad Croutons. Then to make the Dressing you’ll be needing White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. 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 2020! 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.

Baby Spinach ‘n Bacon Salad

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

Diabetic Dessert of the Week – Frozen Mini Cinnamon Coffee Cheesecakes

December 24, 2020 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | 5 Comments
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This week’s Diabetic Dessert of the Week is Frozen Mini Cinnamon Coffee Cheesecakes. To make these Delicious Cheesecakes you’ll be needing NABISCO® Ginger Snaps, Maxwell House® Naturally Decaffeinated Instant Coffee, Water, Splenda® Granulated No Calorie Sweetener, PHILADELPHIA® Light Cream Cheese Spread, Vanilla, Ground Cinnamon, Cool Whip, and Raspberries. These are 35 calories and 2 net carbs per Cake! 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 2020! https://www.cooksrecipes.com/index.html

Frozen Mini Cinnamon Coffee Cheesecakes
These festive little cheesecakes are sure to please!

Recipe Ingredients:
12 NABISCO® Ginger Snaps
2 tablespoons Maxwell House® Naturally Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup Splenda® Granulated No Calorie Sweetener
1 (8 ounce) container PHILADELPHIA® Light Cream Cheese Spread
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups thawed Cool Whip® Whipped Topping
1 cup fresh raspberries

Cooking Directions:
1 – Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
2 – Mix coffee granules and water in large bowl until coffee is dissolved. Add Splenda® Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
3 – Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
4 – Remove from freezer about 10 minutes before serving to soften slightly.
Makes 12 (mini cheesecake) servings.

Nutritional Information Per Serving (1 mini cheesecake): Calories: 35; Calories from Fat: 20; Total Fat: 2g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 0mg; Total Carbs: 3g; Dietary Fiber: 1g; Sugars: 2g; Protein: 0g.
https://www.cooksrecipes.com/diabetic/frozen_mini_cinnamon_coffee_cheesecakes_recipe.html

Gingerbread Cake

December 10, 2020 at 6:01 AM | Posted in Uncategorized | 3 Comments
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I have another Diabetic Friendly Holiday Dessert to pass along, Gingerbread Cake. To make this cake you’ll be needing Unsweetened Applesauce, Molasses, Vegetable Oil, Eggs, All Purpose Flour, Splenda Granulated No Calorie Sweetener, Baking Soda, Baking Powder, Salt, Ground Ginger, Ground Cinnamon, and Ground Cloves. 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 2020! https://www.cooksrecipes.com/index.html

Gingerbread Cake
Who can resist a warm freshly baked gingerbread cake? This is a reduced calorie version that doesn’t sacrifice flavor.

Recipe Ingredients:
2 cups unsweetened applesauce
3/4 cup molasses
1/3 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 1/3 cups Splenda® Granulated No Calorie Sweetener
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray Bundt pan with butter-flavored cooking spray. Set aside.
2 – Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
3 – Blend remaining dry ingredients in a separate bowl. Mix well.
4 – Add dry ingredients to the applesauce mixture. Stir well.
5 – Pour cake batter into prepared pan.
6 – Bake in preheated 350°F (175°C) oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
7 – Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool.
Makes 12 servings.

Serving Suggestions:
Serve with sautéed apples or non-dairy topping.
Place 1/2 cup Splenda® Granulated Sweetener in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar.
Nutritional Information Per Serving (1/12 of recipe): Calories: 170; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 35mg; Sodium: 240mg; Total Carbs: 29g; Dietary Fiber: 1g; Sugars: 11g; Protein: 3g.
https://www.cooksrecipes.com/diabetic/gingerbread_cake_recipe.html

Curried Turkey and Apple Salad

November 22, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Curried Turkey and Apple Salad. Fresh, delicious, and Diabetic Friendly! To prepare the recipe you’ll be needing Canola Oil, Curry Powder, Onion, Lemon Juice, Splenda® Granulated No Calorie Sweetener, Salt, Low Fat Mayo, Celery, Apple, Roasted Turkey Breast, Salad Greens, and Dried Apricots. Another Healthy and Delicious Recipe 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 2020! https://www.cooksrecipes.com/index.html

Curried Turkey and Apple Salad

Chunks of apple, celery and turkey are tossed with a creamy curry sauce and served on a bed of salad greens. Garnish with a light sprinkling of dried cranberries, cherries or chopped apricots.

Recipe Ingredients:

1 tablespoon canola oil
1 tablespoon curry powder
1/4 cup diced onion
2 tablespoons fresh lemon juice
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon salt (optional)
1/4 cup low-fat mayonnaise
2 stalks celery, thinly sliced
1 medium apple, cut into chunks
1 pound roasted turkey breast, chopped into bite size chunks
1/3 cup chopped dried apricots

Cooking Directions:

1 – Place oil, curry powder and onion in a small saucepan. Heat on medium high heat. Simmer 1 to 2 minutes or until onions are tender. Add lemon juice, Splenda® Granulated Sweetener and salt. Simmer over medium heat approx. 1 minute or until sauce begins to thicken. Remove from heat and cool.
2 – Add mayonnaise to cooled sauce. Stir well. Place prepared salad ingredients in a large bowl. Toss with dressing until evenly coated.
3 – Serve on salad greens. Garnish with a sprinkling of chopped apricots.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 270; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 95mg; Sodium: 380mg; Total Carbs: 20g; Dietary Fiber: 3g; Sugars: 14g; Protein: 35g.
https://www.cooksrecipes.com/diabetic/curried_turkey_and_apple_salad_recipe.html

Appetizer of the Week – Sweet Red Pepper Hummus

August 15, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Sweet Red Pepper Hummus. To make this recipe you’ll be needing Extra Virgin Olive Oil, Fresh Lemon Juice, Apple Cider Vinegar, Parsley, Salt, Cumin, Splenda Granulated No Calorie Sweetener, Garbanzo Beans, Red Bell Pepper, and Olive Oil Flavored Cooking Spray. 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 2020! https://www.cooksrecipes.com/index.html

Sweet Red Pepper Hummus
A delicious dip to serve at any party!

Recipe Ingredients:
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

Cooking Directions:
1 – Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
2 – In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
3 – Refrigerate until serving time.
Makes 15 (1/4 cup) servings.

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.
https://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

Irresistible Lemon Chiffon Pie

April 23, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | 1 Comment
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I have another Dessert recipe to pass along to you, Irresistible Lemon Chiffon Pie. This one is made using Evaporated Milk, Water, Lemon Juice, Splenda® Granulated No Calorie Sweetener, Grated Lemon Rind, Lemon Extract, and Graham Cracker Crust. 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Irresistible Lemon Chiffon Pie
A quick and easy lemon pie bursting with lemon flavor. The perfect ending to a meal.

Recipe Ingredients:
1 cup evaporated milk
1 (0.25 ounce) envelope unflavored gelatin
1/2 cup water
3 tablespoons fresh lemon juice
3/4 cup Splenda® Granulated No Calorie Sweetener
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract
1 (9-inch) graham cracker crust

Cooking Directions:
1 – Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
2 – Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda® Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
3 – Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
4 – Pour mixture into crust; cover and chill 1 hour or until set.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 160 | Calories from Fat 70 | Fat 7g (sat 1.5g) | Cholesterol 0mg | Sodium 170mg | Carbohydrates 22g | Fiber 1g | Sugars 13g | Protein 2g.
https://www.cooksrecipes.com/diabetic/irresistible_lemon_chiffon_pie_recipe.html

Blueberry Corn Muffins

January 15, 2020 at 6:01 AM | Posted in CooksRecipes | 1 Comment
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These just sounded too good not to pass along, Blueberry Corn Muffins. These are made using All-Purpose Flour, Yellow Cornmeal, Baking Powder, Baking Soda, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Egg Substitute, Vanilla, Buttermilk, and Blueberries (frozen or fresh). The family will loves these! You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! https://www.cooksrecipes.com/index.html

Blueberry Corn Muffins
Blueberry Corn MuffinsIt takes no time to whip up a batch of these tasty muffins for your family or friends.

Recipe Ingredients:
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup unsalted butter, softened
1/3 cup egg substitute
2 teaspoons vanilla
1 cup buttermilk
1 cup blueberries (frozen or fresh)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.
2 – Blend dry ingredients together in a medium mixing bowl. Set aside.
3 – Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4 – Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
5 – Bake 20 to 25 minutes or until done.
Makes 10 muffins.

Nutritional Information Per Serving (1 muffin): Calories 210 | Calories from Fat 90 | Fat 10g (sat 6g) | Cholesterol 25mg | Sodium 280mg | Carbohydrates 26g | Fiber 2g | Sugars 2g | Protein 5g.
https://www.cooksrecipes.com/diabetic/blueberry_cornmeal_muffins_recipe.html

Baby Spinach ‘n Bacon Salad

July 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’ve got a great Salad to go with Salmon Dish, Baby Spinach ‘n Bacon Salad. You’ll need Baby Spinach Greens and Turkey Bacon as your main ingredients. The recipe comes from the CooksRecipes website which has a fantastic selection of recipes to please all tastes! Be sure to check out today. Enjoy and Make 2019 a Healthy One! 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

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