Diabetic Dish of the Week – Almond French Toast with Peach Compote

December 3, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Almond French Toast with Peach Compote. Wow what a Delicious and Healthy way to start your day off! Some of the ingredients you’ll need are Sugar Substitute, Peaches, Sugar Free Peach Fruit Spread, Egg Whites, Multigrain Bread, Almonds, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection Recipes, Diabetes News, Diabetes Management and more so be sure to check it out. You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. Each issue filled with great Tips and Diabetic Friendly Recipes. I left a link to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Almond French Toast with Peach Compote
Topped with Peach Compote, our flavorsome Almond French Toast is the ultimate Sunday morning breakfast food with the family.

Preparation time: Approximately 25 minutes.

Ingredients
3 tablespoons sucralose-based sugar substitute
1/3 cup plus 2 tablespoons water, divided
1 1/2 cups fresh or frozen peeled and sliced peaches, thawed and drained
2 tablespoons no-sugar-added peach fruit spread
1/4 teaspoon ground cinnamon
1/4 cup fat-free (skim) milk
3 tablespoons sucralose-based sugar substitute
2 eggs
2 egg whites
1/2 teaspoon almond extract
1/8 teaspoon salt
4 slices multigrain bread
1/3 cup sliced almonds

Directions
1. For Peach Compote, stir 3 tablespoons sugar substitute into 1/3 cup water in medium saucepan until dissolved. Add peaches; bring to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, 5 minutes or until peaches soften.

2. Combine remaining 2 tablespoons water with fruit spread in small bowl; stir into peach mixture in saucepan. Cook 1 minute or until thickened. Remove from heat. Stir in cinnamon. Cover; keep warm.

3. For Almond French Toast, combine milk and 3 tablespoons sugar substitute in large shallow dish; whisk until sugar substitute dissolves completely. Whisk in eggs, egg whites, almond extract and salt. Place bread in dish and let stand, turning once, about 3 minutes or until egg mixture is absorbed. Sprinkle both sides of bread slices evenly with almonds, pressing to adhere.

4. Spray griddle or large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place bread slices on griddle; cook, turning once, 2 to 3 minutes per side or until lightly browned. Serve toast topped with Peach Compote.

Yield: 4 servings.

Serving size: 1 toast slice with 1/4 cup compote.

Nutrition Facts Per Serving:
Calories: 277 calories, Carbohydrates: 31 g, Protein: 12 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 106 mg, Sodium: 222 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/breakfast/almond-french-toast-with-peach-compote/

 


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Diabetic Dessert of the Week – Apple Walnut Cake

November 21, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Apple Walnut Cake. It’s Apple season! To make this week’s recipe you’ll need; Granny Smith Apples (2 large), Flour, Baking Powder, Apple Pie Spice, Sugar Substitute, Brown Sugar, Butter, Fat Free Skim Milk, Eggs, Vanilla, and Walnuts. A perfect Dessert for the Fall and Winter Seasons. You can find this recipe at the Diabetes Self Management website where you’ll find a fantastic selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites! I’ve left a link where you can subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple Walnut Cake
Craving a cozy treat to warm you up on these cool fall nights? You can’t go wrong with this combination of baked apples and apple pie spice, all folded into a moist cake and topped with walnuts.

Ingredients
2 1/2 cups chopped sliced Granny Smith apples (about 2 large apples)
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons apple pie spice
3/4 teaspoon salt
3/4 cup sugar substitute*
1/4 cup plus 2 tablespoons packed brown sugar
4 1/2 tablespoons margarine or butter, melted
3/4 cup fat-free (skim) milk
3 eggs
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts

Directions
1 – Preheat oven to 350°F. Spray 8- or 9-inch square baking pan with nonstick cooking spray. Place apples in prepared pan.

2 – Combine flour, baking powder, apple pie spice, and salt in small bowl.

3 – Whisk sugar substitute, brown sugar and margarine in medium bowl until blended. Whisk in milk, eggs, and vanilla. Stir in flour mixture until smooth. Pour over apples. Sprinkle walnuts over batter.

4 – Bake 45 to 55 minutes or until knife inserted into center comes out clean and apples are tender. Cool 10 minutes. Serve warm; refrigerate leftovers.

*Note: This recipe was tested with sucralose-based sugar substitute.

Yield: 9 servings.

Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 403 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-walnut-cake/

 

 


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Diabetic Dessert of the Week -Apple-Cranberry Crêpes

November 7, 2019 at 6:02 AM | Posted in dessert, diabetes, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is -Apple-Cranberry Crêpes. Another Fall Dessert with this week’s recipe of Apple-Cranberry Crêpes. Made using Baking Apples (Gala or Jonathan apples), Tart Apple (Granny Smith apple), Dried Cranberries, Lemon Juice, Spices, Orange Juice, Sugar Substitute, Prepared Crêpes, and No-Sugar-Added Low-Fat Vanilla Ice Cream. The recipe is from the Diabetes Self Management website where you’ll find a huge assortment of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! Plus you can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe to the Diabetes Self Management Magazine at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cranberry Crêpes
These fantastic crêpes — complete with no-sugar-added low-fat vanilla ice cream — can serve as a delicious dessert to top off your meal or a sweet seasonal snack to break up a dreary afternoon.

Ingredients
Nonstick cooking spray
1 large baking apple, such as Gala or Jonathan, peeled, cored, and cut into 6 wedges
1 large tart apple, such as Granny Smith, peeled, cored, and cut into 6 wedges
1/4 cup dried sweetened cranberries or cherries
2 tablespoons lemon juice
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves or allspice
1 tablespoon diet margarine
1/4 cup orange juice
1 tablespoon sugar substitute
3/4 teaspoon cornstarch
1/4 teaspoon almond extract
4 prepared crêpes
1 cup no-sugar-added low-fat vanilla ice cream

Directions
1 – Spray slow cooker with cooking spray.

2 – Place apple wedges, cranberries, lemon juice, 1/2 teaspoon cinnamon, nutmeg, and cloves in slow cooker; toss to coat. Cover; cook on LOW 2 hours. Stir margarine into apple mixture just until melted.

3 – Combine orange juice, sugar substitute, cornstarch, and almond extract in small bowl; stir until cornstarch dissolves. Stir into apples; mix well. Cover; cook on HIGH 15 minutes to thicken sauce slightly.

4 – Place 1 crepe on each of 4 dessert plates. Spoon apple mixture evenly down center of each crêpe. Fold edges over; turn crêpes with seam side down on plates. Sprinkle with remaining 1/8 teaspoon cinnamon.

5 – Heat filled crêpes in microwave, if desired, according to directions on package. Serve with ice cream, if desired.

Tip: Prepared crêpes can be found in the produce section.

Yield: 4 servings.

Serving size: 3 apple wedges with about 1 tablespoon sauce, 1 crêpe, and 1/4 cup ice cream.

Nutrition Facts Per Serving:
Calories: 235 calories, Carbohydrates: 34 g, Protein: 6 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 101 mg, Sodium: 221 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-cranberry-crepes/

 

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Diabetic Dessert of the Week – Blueberry Cupcakes with Cream Cheese Frosting

October 24, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Blueberry Cupcakes with Cream Cheese Frosting. This is just one of many Diabetic Friendly Dessert Recipes that you can find at the Diabetes Self Management website. At the Diabetes Self Management site along with the Desserts you can find a full selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So be sure to check it out. You can also subscribe to one of my favorite Food Magazines, the Diabetes Self Management Magazine. I left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Blueberry Cupcakes with Cream Cheese Frosting

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar substitute*
2 tablespoons unsalted butter, softened
2 tablespoons canola oil
1 large egg
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 1/4 cups plain low-fat yogurt
1 cup fresh blueberries
4 ounces reduced-fat cream cheese, cut into cubes
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/4 cup sugar substitute*

Directions
1 – Preheat oven to 350°F. Line 12 muffin standard (2 1/2-inch) muffin pan cups with paper baking cups; spray baking cups with nonstick cooking spray.

2 – Whisk flour, baking powder, baking soda, and salt in medium bowl.

3 – Beat sugar substitute, butter, and oil in large bowl with electric mixer at medium speed until mixture resembles coarse crumbs. Beat in egg, lemon peel, and vanilla. Alternately add flour mixture and yogurt, beginning and ending with flour mixture, beating well after each addition. Stir in blueberries.

4 – Spoon batter evenly into prepared muffin cups. Bake 20 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.

5 – For frosting, beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in vanilla, powdered sugar, and sugar substitute at low speed until blended; increase to high speed and beat until smooth (do not overbeat or frosting will be too thin). Refrigerate 15 to 30 minutes; spread evenly on cupcakes.

*Note. This recipe was tested using sucralose-based sugar substitute.

Yield: 12 servings.

Serving size: 1 cupcake.

Nutrition Facts Per Serving:
Calories: 159 calories, Carbohydrates: 7 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 251 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/blueberry-cupcakes-cream-cheese-frosting/

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Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dessert of the Week – Wholesome Chocolate Chip Pumpkin Bars

October 10, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Wholesome Chocolate Chip Pumpkin Bars. Sugar Substitute, Spices, Molasses, Reduced Fat Cream Cheese, and Chocolate Chips are just some of the ingredients you’ll be needing to make this week’s recipe. There’s 110 calories and 13 net carbs per serving! The recipe is from the Diabetes Self Management website where you’ll find a huge assortment of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News, and much more! Plus you can subscribe to one of my favorite Recipe Magazines, the Diabetes Self Management Magazine. I left a link to subscribe to the Magazine at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Wholesome Chocolate Chip Pumpkin Bars

Ingredients
1 cup white whole wheat flour
1 cup all-purpose flour
3/4 cup sugar substitute*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 can (15 ounces) solid packed pumpkin
2 large eggs
1/4 cup canola oil
1 container (2 1/2 ounces) puréed baby food prunes
2 tablespoons molasses
2 tablespoons packed brown sugar
4 ounces reduced-fat cream cheese
4 ounces nonfat cream cheese
2 tablespoons sugar substitute*
1/2 cup reduced-fat whipped topping
6 tablespoons mini chocolate chips

Directions
1 – Preheat oven to 350°F. Coat 13×9-inch pan with nonstick baking spray.

2 – In medium bowl mix together flours, 3/4 cup sugar substitute, baking powder, baking soda, and spices.

3 – In large bowl stir together pumpkin, eggs, oil, prune purée, molasses, and brown sugar. Mix in flour mixture and stir just until combined.

4 – Spoon into pan, smooth, and bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on rack.

5 – In small bowl beat together cream cheeses and 2 tablespoons sugar substitute. Beat in whipped topping. Spread frosting onto cooled cake and top with chocolate chips. Cut into 24 squares.

*This recipe was tested using sucralose-based sugar substitute.

Yield: 24 servings.

Serving size: 1 square.

Nutrition Facts Per Serving:
Calories: 110 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 20 mg, Sodium: 170 mg, Fiber: 2 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/wholesome-chocolate-chip-pumpkin-bars/


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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
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Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – Hidden Pumpkin Pies

October 3, 2019 at 6:03 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Hidden Pumpkin Pies. This one just shouts its “Autumn” Solid Pack Pumpkin, Egg Substitute, and Pumpkin Pie Spice are just 3 of the ingredients you’ll need to make this week’s Dessert. The recipe comes from the Diabetes Self Management website where you’ll not only find a huge assortment of Diabetic Friendly Recipes but also Diabetes News, Diabetes Management Tips, and more. So be sure to check it out and you also subscribe to the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hidden Pumpkin Pies
Ingredients
1 1/2 cups solid-pack pumpkin
1 cup fat-free evaporated milk
1/2 cup cholesterol-free egg substitute or 2 eggs
1/4 cup sugar substitute*
1 1/4 teaspoons vanilla, divided
1 teaspoon pumpkin pie spice**
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup honey

Directions
1 – Preheat oven to 350°F.

2 – Combine pumpkin, evaporated milk, egg substitute, sugar substitute, 1 teaspoon vanilla, and pumpkin pie spice in large bowl; mix well. Pour into 6 (6-ounce) custard cups or soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes or until set.

3 – Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla in medium bowl with electric mixer at high speed until soft peaks form. Gradually add honey, beating until stiff peaks form.

4 – Spread egg white mixture over tops of hot pumpkin pies. Bake 8 to 12 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.

*Note: This recipe was tested with sucralose-based sugar substitute.

**Note: Or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground allspice and ground nutmeg.

Yield: 6 servings.

Serving size: 1 pie.

Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 27 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 133 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hidden-pumpkin-pies/

Brown Sugar Strawberry Shortcakes

May 25, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I came across a Delicious and Diabetic Friendly Dessert from the Diabetes Self Management, Brown Sugar Strawberry Shortcakes. Some of the ingredients you’ll need are; Strawberries, Sugar Substitute, Reduced Fat Baking Mix, Buttermilk, and more! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Brown Sugar Strawberry Shortcakes
Ingredients
2 cups fresh sliced strawberries
1/4 cup sugar substitute,* divided
2 cups reduced-fat biscuit baking mix
1/2 teaspoon baking powder
1/3 cup low-fat (1%) buttermilk
2 teaspoons margarine or butter, melted
2 tablespoons packed brown sugar
6 tablespoons reduced-fat whipped topping

Directions
1 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

2 – In medium bowl toss strawberries and 2 tablespoons sugar substitute. Set aside.

3 – In another medium bowl combine baking mix, remaining 2 tablespoons sugar substitute, and baking powder. Pour buttermilk over dry ingredients and stir gently with spoon until dough comes together. Remove dough from bowl, place on lightly floured surface, and pat into a 3/4- to 1-inch-thick circle.

4 – Cut dough into 6 portions. Round each piece into a circle and place on baking sheet. Brush with melted margarine and sprinkle 1 teaspoon brown sugar over each shortcake. Bake 12 to 15 minutes. Transfer to rack and let cool slightly.

5 – To assemble shortcakes: Split each shortcake in half. Place bottom half on dessert plates, cover with 1/3 cup berries, 1 tablespoon whipped topping and cake tops.

*This recipe was tested using sucralose-based sugar substitute.

Tip: Strawberries can be refrigerated, unwashed, for up to 3 days. Or, they may be frozen. To freeze strawberries, hull them and arrange them in a single layer on a jelly-roll pan. Place them in the freezer until they are frozen solid and then transfer them to storage containers. They will keep for up to 9 months.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 190 calories, Carbohydrates: 37 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 572 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/brown-sugar-strawberry-shortcakes/

Diabetic Dessert of the Week – Italian Cheesecake

May 23, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dessert of the Week is – Italian Cheesecake. Some of the ingredients you’ll be using are; Graham Crackers, Fat Free Cream Cheese, Sugar Substitute, Fat Free Ricotta Cheese, and Egg Substitute. The recipe is from the Diabetes Self Management website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Italian Cheesecake
Ingredients
9 whole graham crackers, plus additional pieces for garnish
1/3 cup packed brown sugar
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) fat-free cream cheese, softened
1 1/2 cups sugar substitute*
1 container (15 ounces) fat-free ricotta cheese
2 eggs
1/2 cup cholesterol-free egg substitute
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups reduced-fat sour cream
Fresh strawberries (optional)
Fresh mint leaves (optional)

Directions
1 – Spray 9-inch springform pan or deep-dish pie pan with nonstick cooking spray.

2 – Place graham crackers in resealable food storage bag; crush into fine crumbs with rolling pin. Mix crumbs and brown sugar in small bowl. Stir in butter until crumbs are moistened. Press crumb mixture into bottom and 1 inch up side of prepared pan. Refrigerate crust while preparing filling.

3 – Preheat oven to 300°F. Beat cream cheese and sugar substitute in large bowl with electric mixer at medium speed until smooth. Add ricotta; beat until blended. Slowly add eggs and egg substitute; beat until well blended. Beat in cornstarch, flour, and vanilla. Beat in sour cream just until blended. Pour filling into prepared crust; place pan on baking sheet.

4 – Bake 1 hour and 30 minutes to 1 hour and 40 minutes or until top of cheesecake is golden and just set. Cool completely in pan on wire rack. Refrigerate 8 hours or overnight. Garnish with strawberries, mint, and graham cracker pieces.

*Note: This recipe was tested using sucralose-based sugar substitute.

Yield: 18 servings.

Nutrition Facts Per Serving:
Calories: 154 calories, Carbohydrates: 15 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 47 mg, Sodium: 296 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/italian-cheesecake/

Diabetic Dessert of the Week – Frozen Berry Ice Cream

May 2, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Frozen Berry Ice Cream. This delicious Dessert is made using Strawberries, Peaches, Blueberries, Sugar Substitute, Vanilla, and Low Fat Vanilla Ice Cream. It’s only 69 calories and 15 carbs per serving! The Recipe comes from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News and Diabetes Management Tips. Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Frozen Berry Ice Cream

Ingredients
8 ounces frozen unsweetened strawberries, partially thawed
8 ounces frozen unsweetened peaches, partially thawed
4 ounces frozen unsweetened blueberries, partially thawed
6 packets sugar substitute
2 teaspoons vanilla
2 cups sugar-free, low-fat vanilla ice cream
16 blueberries (optional)
4 small strawberries, halved (optional)
8 peach slices (optional)

Directions
1 – Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.

2 – Add ice cream; process until well blended.

3 – Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”

Yield: 8 servings.

Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/frozen-berry-ice-cream/

Kitchen Hint of the Day!

April 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Use less sugar when baking……..

You can cut calories simply by using less sugar, or by substituting a no-calorie sweetener for part of the sugar. Just keep in mind that some people are more sensitive to tasting artificial sweeteners than others, and that some baking recipes depend on sugar for texture as much as taste. Enjoy!

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