Diabetic Dessert of the Week -SUGAR FREE PUMPKIN BREAD

August 22, 2019 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 -SUGAR FREE PUMPKIN BREAD. Splenda replaces the Sugar in this recipe. Some of the other ingredients you’ll be needing are; Can of Pumpkin, Low Fat Plain Yogurt, Raisins, Spices, and more! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGAR FREE PUMPKIN BREAD
Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.

Recipe Yield: 32

Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins

Directions
1 – Preheat oven to 350 degrees.
2 – In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
3 – In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
4 – Stir in raisins.
5 – Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
6 – Cool on a wire rack for 10 minutes; remove from pan and cool completely.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 66
Fat: 1.9 grams
Saturated Fat: .4 grams
Fiber: 1 grams
Sodium: 121 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 3.6 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread

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Very Strawberry Shortcake

February 12, 2019 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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For Dinner you can prepare the recipe I left for BEEF RIBEYE AND ROOT VEGETABLES and for Dessert you can prepare Very Strawberry Shortcake. 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. This recipe is from the CooksRecipes website which also has a huge selection of Recipes to please all tastes, diet, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Very Strawberry Shortcake

Very Strawberry ShortcakeUnlike 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

 

Diabetic Dish of the Week – Banana Cream Angel Bites

December 25, 2018 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Banana Cream Angel Bites. Here’s a perfect Diabetic Friendly Dessert for the Holidays, Banana Cream Angel Bites. Splenda Sweetner replaces the Sugar in the recipe. There’s 90 calories and 12 net carbs per serving, which is 3 Angel Bites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines. Check it out today! Merry Christmas and Eat Healthy! https://www.cooksrecipes.com/index.html

Banana Cream Angel Bites
A uniquely satisfying, diabetic-friendly and indulgent guilt-free dessert.

Recipe Ingredients:
Angel Bites:
5 large egg whites
1/3 cup Splenda® Granulated No Calorie Sweetener
1 1/2 teaspoons vanilla extract
1 pinch salt

Banana Cream Filling:
1/2 cup egg substitute
1 cup LACTAID® Fat Free Milk
1 teaspoon vanilla extract
2 tablespoons light butter
1 tablespoon cornstarch
1/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon banana flavor
2 bananas, sliced
2 tablespoons semisweet chocolate chips

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Lightly oil a 13×11 inch-baking sheet. Set aside.
2 – Make Angel Bites: Place egg whites in a medium mixing bowl. Whip on high speed using an electric beater or wire whisk until frothy.
3 – Add Splenda® Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approximately 20 to 30 seconds).
4 – Spoon rounded tablespoons of egg white mixture onto prepared baking sheet. Bake in preheated 350°F (175°C) oven 10 to 15 minutes or until golden brown. Remove from pan. Cool.
5 – Make Filling: Place egg substitute, LACTAID® Fat Free Milk, vanilla and light butter in a small saucepan. Blend Splenda® Granulated Sweetener and cornstarch together and add to ingredients in the saucepan. Stir well. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble (approximately 3 to 4 minutes).
6 – Remove filling from heat and add banana flavor. Stir until well mixed. For an extra creamy filling, pour into the bowl of a food processor or blender. Cover and process until very creamy (approximately 10 seconds). Pour filling into a bowl and refrigerate at least 20 minutes or until ready to serve.
7 – Assemble Angel Bites. Just before serving, sandwich Angel Bites with filling. Place three Angel Bites on a plate with the bottoms facing up. Top each with sliced banana and a spoonful of filling. Stack another Angel Bite on top. Repeat for each serving.
8 – Garnish with a dollop of whipped cream and chocolate shavings.
Makes 5 servings. Serving Size: 3 prepared angel bites.

Tip: If egg whites start to separate, whisk them back together using a wire whisk.

Nutritional Information Per Serving (1/5 of recipe; 3 prepared angel bites): Calories 90 | Calories from Fat 20 | Fat 2.0g (sat 0g) | Cholesterol 0mg | Sodium 140mg | Carbohydrates 14g | Fiber 2g | Sugars 8g | Protein 4g.
https://www.cooksrecipes.com/diabetic/banana_cream_angel_bites_recipe.html

Diabetic Dish of the Week – APPLE AND SQUASH BAKE

September 18, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a APPLE AND SQUASH BAKE. A perfect Fall Dish using both Apples and Butternut Squash. The Dish is only 120 calories and 20 net carbs per serving. Another Delicious and Diabetic Friendly Recipe from the Diabetic Gourmet Magazine website. So many Delicious and Healthy recipes to choose from. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine, one of my favorites! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

APPLE AND SQUASH BAKE
This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.
Yield: 8 servings
Serving Size: 3/4 cup squash and apple bake

Ingredients

1/3 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash – peeled, seeded, and cut into
1/2 inch slices
2 large apples – cored, and cut into 1/2 inch slices

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9×13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 30
Protein: 2 g
Sodium: 340 mg
Cholesterol: 10 mg
Fat: 3.5 g
Saturated Fat: 2 g
Dietary Fiber: 4 g
Sugars: 9 g
Carbohydrates: 24 g
https://diabeticgourmet.com/articles/10-diabetic-friendly-apple-recipes-to-celebrate-autumn/

Spicy Texas Pecans

August 23, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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Thought I would pass along a perfect snack along off the CooksRecipes website (https://www.cooksrecipes.com/index.html), Spicy Texas Pecans. Made using the anyway you have them, Pecans. You’ll also need; Butter, Splenda Sweetner, Paprika, Chilie Powder, Ground Cumin, Apple Cider Vinegar, and Salt. A treat you can enjoy anytime! Again, it’s off the CooksRecipes website which has a huge selection of recipes that will please all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spicy Texas Pecans
This easy-to-make snack is a fun and flavorful take on a classic favorite.

Recipe Ingredients:
2 tablespoons unsalted butter
3 cups pecan halves
1/4 cup Splenda® Sugar Blend
1 teaspoon paprika
2 teaspoons pure chile powder
1 tablespoon ground cumin
1/4 cup apple cider vinegar
1 pinch salt

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Melt the butter in a large skillet over high heat.
3 – Add pecans and sauté until lightly browned, about 3 minutes.
4 – Add the Splenda® Sugar Blend for Baking and cook until caramelized, about 3-5 minutes, stirring constantly.
5 – Stir in the paprika, chili powder and cumin. Add the vinegar and cook until all the liquid has evaporated; season with salt(optional).
6 – Spread the pecans on a cookie sheet and bake in the oven until crisp, about 3 minutes.
Makes 16 (3 tablespoon) servings.

Nutritional Information Per Serving (1/16 of recipe; 3 tablespoons): Calories 170 | Calories from Fat 150 | Fat 16g (sat 2.0g) | Cholesterol 5mg | Sodium 30mg | Carbohydrates 7g | Fiber 2g | Sugars 4g | Protein 2g.
https://www.cooksrecipes.com/diabetic/spicy_texas_pecans_recipe.html

Chocolate Yogurt Pops

August 4, 2018 at 5:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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Here’s a treat the whole family will enjoy, Chocolate Yogurt Pops! Diabetic Friendly Chocolate Yogurt Pops that are 50 calories and 10 carbs per serving (1/4 of recipe). It’s just one of the many Diabetic Friendly Desserts that you can find at the CooksRecipes website (https://www.cooksrecipes.com/index.html) At the Cooks site they have a huge selection of recipes to please all tastes, diets, or cuisines. Check it out today. Enjoy and Eat Healthy in 2018! 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.

Nutritional Information Per Serving (1/4 of recipe): Calories 50 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 80mg | Carbohydrates 10g | Fiber 0g | Sugars 8g | Protein 4g.
https://www.cooksrecipes.com/diabetic/chocolate_yogurt_pops_recipe.html

Diabetic Dish of the Week – Grilled Asian Steak Salad

March 13, 2018 at 5:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Grilled Asian Steak Salad. This recipe uses Flank Steak and Splenda® Granular replaces the Sugar used in the Asian-style dressing. The recipe comes from one of my favorite recipe websites, the CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site a huge selection of recipes to please all tastes. Enjoy and Eat Healthy in 2018!

Grilled Asian Steak Salad
Grilled beef steak, assorted veggies and salad greens are tossed with a flavorful Asian-style dressing.

Recipe Ingredients:
Dressing:
1/8 cup soy sauce, lite
1/2 teaspoon ginger, minced
2 teaspoons garlic, minced
1 tablespoon Splenda® Granular
1/8 cup lemon juice, fresh
2 teaspoons sesame oil
2 teaspoons white wine vinegar
1 teaspoon olive oil, extra virgin
1/4 teaspoon crushed red pepper
1/4 teaspoon Tabasco® Sauce*

Salad:
7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 1/2 cup grape tomatoes, halved
1 1/2 cup baby carrots, sliced
8 ounce flank steak, trimmed, grilled and chilled

Cooking Directions:
For Dressing: Whisk together ingredients. Set dressing aside.
For Salad: Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
Pour dressing over salad and toss. Serve cold.
Makes 6 servings.

Nutrients Per Serving: Serving Size 8-ounces Calories 160, Carbohydrates 11 g, Protein 15 g, Dietary Fiber 3 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 250 mg.
https://www.cooksrecipes.com/diabetic/grilled_asian_steak_salad_recipe.html

Gingersnap Pumpkin Cheesecake

November 12, 2017 at 6:05 AM | Posted in CooksRecipes, dessert | Leave a comment
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I’m passing along a recipe I came across at the CooksRecipes website, Gingersnap Pumpkin Cheesecake. Splenda® Granulated No Calorie Sweetener replaces the Sugar in the recipe. Perfect Dessert for your Holiday Table. Again its at the CooksRecipes website which has a huge selection of recipes for all occasions. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Gingersnap Pumpkin Cheesecake
This new and healthy version is a tasty twist of a classic recipe. The gingersnap crust offers the perfect balance to the creamy pumpkin filling.

Recipe Ingredients:

3/4 cup gingersnap cookie crumbs
3/4 cup crushed fat-free graham crackers
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 cup unsalted butter, melted
3 (8-ounce) containers block-style fat-free cream cheese, softened
1/2 cup Splenda® Granulated No Calorie Sweetener
1 1/2 cups canned solid pack pumpkin
1 tablespoon molasses
1/2 cup nonfat evaporated milk
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 large eggs

Cooking Directions:

1 – Preheat oven to 325°F (165°C). Grease and flour an 8 inch springform pan.
2 – Using a fork, combine gingersnaps, graham crackers, 2 tablespoons Splenda® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3 – With an electric mixer, beat cream cheese and 1/2 cup Splenda® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the molasses, evaporated milk, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4 – Pour batter into prepared crust.
5 – Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 310; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 130mg; Sodium: 550mg; Total Carbs: 34g; Dietary Fiber: 3g; Sugars: 18g; Protein: 19g.

http://www.cooksrecipes.com/diabetic/gingersnap_pumpkin_cheesecake_recipe.html

Diabetic Dish of the Week – Tasty Teriyaki Chicken

November 7, 2017 at 6:26 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Tasty Teriyaki Chicken. Splenda Sweetener replaces the Sugar in the Recipe. It’s only 140 calories and 3 carbs per serving! You can find this recipe at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Tasty Teriyaki Chicken
A much requested reduced calorie chicken recipe, that’s easy to double for a large group.

Recipe Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless, boneless chicken breast halves

Cooking Directions:

1 – In a small saucepan over low heat, combine the cornstarch, cold water, Splenda® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2 – Preheat oven to 425°F (220°C).
3 – Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4 – Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories 140 | Calories from Fat 25 | Fat 3.0g (sat 1.0g) | Cholesterol 65mg | Sodium 660mg | Carbohydrates 3g | Fiber 0g | Sugars 1g | Protein 25g.

http://www.cooksrecipes.com/diabetic/tasty_teriyaki_chicken_recipe.html

Diabetic Dish of the Week – Easy Lemon Chicken

October 10, 2017 at 5:28 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Easy Lemon Chicken. Chicken, Bell Peppers, and Spices make up this delicious and Diabetic Friendly Chicken Dish. Splenda replaces the Sugar in the Dish. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Easy Lemon Chicken
Quick, easy and satisfying. Serve with rice or Asian noodles.

Recipe Ingredients:

1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat-free chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Cooking Directions:

1 – Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2 – Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda® Granulated Sweetener and 1 teaspoon cornstarch together in a medium-sized mixing bowl.
3 – Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3 to 4 minutes or until just done. Add sauce and sliced peppers. Cook 1 to 2 minutes more or until sauce thickens and peppers are slightly tender.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 150; Calories from Fat: 40; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 730mg; Total Carbs: 6g; Dietary Fiber: 1g; Sugars: 1g; Protein: 21g.

http://www.cooksrecipes.com/diabetic/easy_lemon_chicken_recipe.html

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