Splenda Sweetener | My Meals are on Wheels

Diabetic Dessert of the Week – Very Strawberry Shortcake

February 11, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 4 Comments
Tags: baking, Biscuits, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Fat Free Yogurt, Food, Frozen Whipped Topping, recipes, Reduced Fat Biscuit Mix, Splenda Sweetener, Strawberries, Very Strawberry Shortcake

The Diabetic Dessert of the Week is an Very Strawberry Shortcake. included is recipes for the Strawberry Filling and the Shortcakes. This recipe for Shortcake is with a Biscuit instead of a Sponge Cake. Splenda replaces the Sugar in the recipe. The Very Strawberry Shortcake is 120 calories and 22 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/

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://diabeticgourmet.com/diabetic-recipes/very-strawberry-shortcake

Chocolate Pudding with Strawberries

August 6, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
Tags: Butter, Chocolate Pudding with Strawberries, Cocoa Powder, Cooking, CooksRecipes, Corn starch, dessert, Fat Free Whipped Topping, Food, recipes, Skim Milk, Splenda Sweetener, Strawberries, Vanilla extract

Here’s another Diabetic Friendly Dessert, Chocolate Pudding with Strawberries. This Delicious and Healthy Dessert is made using Corn Starch, Cocoa Powder, Splenda Sweetener, Skim Milk, Vanilla Extract, Butter, Strawberries, and Fat Free Whipped Topping. This 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

Chocolate Pudding with Strawberries
Smooth, creamy, and satisfying chocolate pudding layered with ripe strawberries and a dollop of whipped topping looks sensational and tastes magnificent.

Recipe Ingredients:
2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda® No Calorie Sweetener with Fiber – divided use
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups strawberries, sliced
1/4 cup fat-free whipped topping

Cooking Directions:
1 – Mix cornstarch, cocoa powder and 5 packets of Splenda® No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30 to 40 minutes.
5 – Mix strawberries and remaining one packet of Splenda® No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.
Makes 4 servings.

French Toast Strata

July 21, 2020 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
Tags: Apples Low Fat Cream Cheese, baking, Breakfast, Cinnamon Raisin Bread, Cooking, CooksRecipes, Egg Substitute, Food, French Toast Strata, Ground Cinnamon, Maple Flavor, recipes, Skim Milk, Splenda Sweetener

I have a 2nd Diabetic Friendly Dish to pass along, French Toast Strata. This one is made using Splenda Sweetener, Egg Substitute, Skim Milk, Maple Flavor, Cinnamon Raisin Bread, Apples Low Fat Cream Cheese, and Ground Cinnamon. This 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

French Toast Strata
This delightful strata is made with cinnamon raisin bread and is perfect for a breakfast or brunch. Very easy to prepare the night before, then just bake in the morning.

Recipe Ingredients:
1/3 cup Splenda® Granular
1 cup egg substitute (or 4 large eggs)
2/3 cup skim milk
3/4 teaspoon maple flavor
8 slices cinnamon raisin bread
2 cups peeled apples, thinly sliced
1/4 cup low fat cream cheese
1 tablespoon Splenda® Granular
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray an 8x8x2-inch square cake pan with nonstick cooking spray. Set aside.
2 – Blend together, in a medium size mixing bowl, 1/3 cup Splenda® Granular, egg substitute, milk, and maple flavor.
3 – Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4 – Cut cream cheese into 8 chunks and place on top of strata.
5 – Blend remaining 1 tablespoon Splenda® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6 – Bake in a preheated 350°F (175°C) oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.
Makes 8 servings.

Southwestern-Style Corn Pudding

May 24, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: baking, Cooking, Cooking spray, CooksRecipes, Egg Substitute, Fat Free Half and Half, Flour, Food, Frozen Corn, Green Chilies, recipes, Reduced Fat Margarine, Salt, Southwestern-Style Corn Pudding, Splenda Sweetener

A Southwestern-Style Corn Pudding to go with the Roast Pork Loin Southwest Style. To make this recipe you’ll be using Egg Substitute, Fat Free Half and Half, Flour, Splenda Sweetener, Salt, Frozen Corn, Green Chilies, Cooking Spray, and Reduced-Fat Margarine. Time to dig in! 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 2020! https://www.diabetesselfmanagement.com/

Southwestern-Style Corn Pudding

Ingredients
Preparation time: 10 minutes
Baking time: approximately 30 minutes

3/4 cup liquid egg substitute
2 cups fat-free half-and-half
1/4 cup flour
4 teaspoons Splenda sweetener
3/4 teaspoon salt
2 cups frozen corn, thawed and drained (fresh corn cut from the cob may be used)
1 can (4 1/2 ounces) diced green chilies, drained
Cooking spray
2 tablespoons reduced-fat margarine

Directions
Yield: 6 cups
Serving size: 1/2 cup

1 – Preheat oven to 350°F. In a large bowl, whisk together egg substitute, half-and-half, flour, Splenda, and salt. Stir in corn and chilies. Pour into a 2-quart baking dish coated with cooking spray. Dot with margarine. Bake uncovered 15 minutes, stir, and continue baking another 15–20 minutes, or until pudding is no longer liquid in the center.

Nutrition Information:
Calories: 95 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 3 g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 253 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/southwestern-style-corn-pudding/

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Cranberry Apple Pie

November 30, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
Tags: Baking, Baking Apples, Cooking, Cranberry Apple Pie, dessert, Diabetes Self Management, Dried Cranberries, Food, Lemon Zest, Light Brown Sugar, recipes, Spices, Splenda Sweetener, Unsweetened Applesauce

I’ve got a delicious Dessert recipe to pass along to everyone, Cranberry Apple Pie. Perfect Pie for the Holiday Season. Made using Refrigerated Piecrust , Baking Apples, Dried Cranberries, Lemon Zest, Splenda Sweetener, Flour, Spices, Unsweetened Applesauce, Light Brown Sugar, and Reduced-Calorie Stick Margarine. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes. You can also subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. I left a link to subscribe at the of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cranberry Apple Pie
Preparation time: 20 minutes. Baking time: 45–50 minutes.

Ingredients
1 refrigerated piecrust (such as Pillsbury refrigerated piecrust)
4 large baking apples, peeled, cored, and thinly sliced
1 cup sweetened, dried cranberries
1/2 teaspoon lemon zest
1/2 cup Splenda sweetener
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup unsweetened applesauce
3/4 cup all-purpose flour
1/4 cup Splenda
1/4 cup packed light-brown sugar
1/3 cup reduced-calorie stick margarine, cut into smallpieces (do not soften)

Directions
Topping:

1 – Preheat oven to 400°F. Unfold piecrust and press out fold lines. Fit crust into a 9-inch deep-dish pie plate according to package directions. Combine Apples, Cranberries, Lemon Zest, Splenda, 3 tablespoons flour, Cinnamon, Nutmeg, and Ginger in a large bowl; toss gently to mix well. Add applesauce and toss to coat. Spoon mixture into piecrust, piling up apples (they will shrink down with baking).

2 – In a separate bowl, combine 3/4 cup flour, 1/4 cup Splenda, light-brown sugar, and margarine. Mix by mashing with a fork until crumbly. Sprinkle topping evenly over apple filling and press on to cover pie. Bake 45–50 minutes, or until apples are tender; cover edges of piecrust with aluminum foil to prevent over-browning if necessary. Allow pie to cool at least one hour before serving. This is a thick pie, so it makes a lot of servings.

Yield: 12 servings.

Serving size: 1/12 of pie.

Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 40 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 3 mg, Sodium: 109 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cranberry-apple-pie/

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Diabetic Dessert of the Week -Whole Wheat Pumpkin Bread

October 17, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: Allspice, Baking, Cinnamon, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Eggs, Flour, Food, Nutmeg, recipes, Splenda Sweetener, Whole Wheat Pumpkin Bread

This week’s Diabetic Dessert of the Week is Whole Wheat Pumpkin Bread. What better Dessert for the Fall Season than a Whole Wheat Pumpkin Bread! This Diabetic Friendly Dessert Recipe is only 142 calories and 9 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Whole Wheat Pumpkin Bread
With only 142 calories and 10 grams of carbohydrate per serving, this scrumptious, low-carb bread is the perfect way to end your hectic day. Curl up on the couch and enjoy with a mug of tea or cocoa for a relaxing treat.

Preparation time: 10 minutes. Baking time: 50 minutes.

Ingredients
Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup Splenda No Calorie Sweetener, Granular
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup canola oil
1 whole egg
1 egg white
1/3 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Directions
Preheat oven to 350°F. Spray a 9″ x 5″ x 3″ loaf pan with nonstick cooking spray. In a large mixing bowl, combine all ingredients in the order listed, stirring after each addition. Stir only enough to combine ingredients into a smooth batter. Pour into prepared pan. Bake 45–50 minutes, until a cake tester inserted into the center of the loaf comes out clean.

Yield: 10 servings.

Serving size: 1/10th of a loaf.

Nutrition Facts Per Serving:
Calories: 142 calories, Carbohydrates: 10 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 292 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/whole-wheat-pumpkin-bread/

Granny’s Apple Crisp

March 23, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
Tags: Baking, Cooking, CooksRecipes, dessert, Diabetes, Food, Granny Smith Apples, Granny's Apple Crisp, recipes, Spices, Splenda Sweetener

Granny’s Apple Crisp SATURDAY

Thought I would pass along a Diabetic Friendly Dessert to go with the Diabetic Friendly Chili, Granny’s Apple Crisp. Splenda Sweetener replaces the Sugar in the recipe. The Crisp is 160 calories and 17 net carbs per serving. Chili and a Granny’s Apple Crisp for Dinner! You can find this recipe at the CooksRecipes website which has a huge selection of Diabetic Recipes to please all tastes, diets, and cuisines! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Granny’s Apple Crisp
Recipe Ingredients:
1 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
2 – Make Filling: whisk together Splenda® Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
3 – Make Topping: stir together oats, Splenda® Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
4 – Bake 45 minutes or until topping is lightly browned. Serve warm.
Makes 8 servings.

“Meatless Monday” Recipe of the Week – Hearty Corn Cakes

February 5, 2018 at 7:30 AM | Posted in Meatless Monday | Leave a comment
Tags: Baking, Cooking, CooksRecipes, Cornmeal, Food, Hearty Corn Cakes, Honey, Meatless Monday, recipes, Splenda Sweetener, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is – Hearty Corn Cakes. Made using Splenda® Granulated No Calorie Sweetener. There’s several versions of this recipe across web, I’m going with one from the CooksRecipes website. The Cooks site has a huge selection of delicious and healthy recipes! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Hearty Corn Cakes
These corn cakes are a terrific way to start your morning, or an accompaniment to any meal as a replacement for bread. Great with Vegetarian Chili.

Recipe Ingredients:
1 1/4 cups all-purpose flour
7 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 tablespoon honey
1/4 cup canola oil
2 large egg whites

Cooking Directions:
1 – Preheat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
2 – In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
3 – Add liquid ingredients to dry ingredients and stir just until combined.
4 – Pour 1/4 cup batter into greased cups.
5 – Lightly spray (one spray) tops of batter with non-stick cooking spray.
6 – Bake until wooden pick comes out clean, about 15 to 20 minutes.
Makes 12 servings.

Variation Suggestions: Add 1 cup frozen corn kernels to batter, or add 1 (4-ounce) can diced mild green chiles, drained.

Nutritional Information Per Serving: Calories: 140; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 160 mg; Total Carbs: 19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 3g.

https://www.cooksrecipes.com/diabetic/hearty_corn_cakes_recipe.html

Raspberry Heart Cookies

February 9, 2017 at 5:56 AM | Posted in CooksRecipes | Leave a comment
Tags: Baking, Cookies, Cooking, CooksRecipes, Egg Substitute, Food, Raspberry Heart Cookies, recipes, Splenda Sweetener, Sugar FreeRaspberry Jam

Here’s the perfect Valentine Day Gift, Homemade Cookies. From the CooksRecipes website its Raspberry Heart Cookies. Heart shaped cookies with a cut out center filled with raspberry filling. And as most recipes you can find this recipe on various sites but the one from here on the Cooks site is made with Splenda Sweetener, light Butter, Sugar Free Raspberry Jam, and Egg substitute. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Raspberry Heart Cookies

Cute cookie sandwiches are made with a raspberry filling and attractive heart cut-out in the center.

Recipe Ingredients:

3/4 cup unsalted butter, room temperature
1/4 cup light butter, room temperature
1 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup low sugar or no sugar raspberry jam
3 ounces sugar free chocolate, melted

Cooking Directions:

Blend together butters, Splenda® Granulated Sweetener and vanilla in a medium mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350°F (175°C). Lightly oil a baking pan or cookie sheet. Set aside.
Remove dough from refrigerator and roll out on a floured work surface to approximately 1/8-inch thickness. Cut with two-inch heart shaped cookie cutter. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on prepared cookie sheet.
Bake for 8 to 10 minutes or until lightly browned on the bottom. Cool on a wire rack.
Lightly drizzle melted chocolate over cookies with the heart cutouts. Spread 1 teaspoon raspberry jam on the remaining cookies and top with the cutout cookies.
Makes 24 cookies.