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

Coffee Cup Muffins

November 5, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Coffee Cup Muffins to pass to all of you. Leave the Muffin Tins in the cabinet, these are made in Coffee Mugs! To make these Muffins you’ll be needing All Purpose Flour, Sugar Substitute, Baking Powder, Ground Cinnamon, Baking Soda, Egg Substitute, Unsweetened Applesauce, Canola Oil, Vanilla, Carrots, and Raisins. 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/

Coffee Cup Muffins
No muffin tin required — these fluffy quick breads can be eaten straight out of the mug!

Ingredients
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons sugar substitute*
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup cholesterol-free egg substitute
2 tablespoons unsweetened applesauce
1 tablespoon canola oil
1/2 teaspoon vanilla
1 cup shredded carrots
2 tablespoons raisins

Directions
Yield: 2 servings
Serving size: 1 muffin

1 – Preheat oven to 400°F. Lightly spray 2 (8-ounce) ovenproof coffee cups with nonstick cooking spray; set aside.

2 – Combine flour, sugar substitute, baking powder, cinnamon, and baking soda in medium bowl.

3 – Whisk together egg substitute, applesauce, oil, and vanilla in another medium bowl about 1 minute or until smooth. Add carrots and raisins; stir until well blended. Add flour mixture to egg mixture; stir about 1 minute or until smooth.

4 – Spoon batter into prepared coffee cups. Push shredded carrots into batter to smooth tops.

5 – Place cups on baking sheet; bake 20 minutes or until toothpick inserted into centers comes out clean.

6 – Cool 5 minutes. Serve in cup or run knife around edges to loosen and slide out onto serving plate.

*This recipe was tested with sucralose-based sugar substitute.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/coffee-cup-muffins/

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Apple-Cheddar Scones

October 1, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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I also have a recipe for Apple-Cheddar Scones. Another Delicious and Diabetic Friendly Recipe! To make the Scones some of the ingredients you’ll be needing are All Purpose Flour, White Whole Wheat Flour, Sugar, Baking Powder, Spices, Shredded Reduced-Fat Sharp Cheddar Cheese, Unsweetened Applesauce and More! Another Delicious 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/

Apple-Cheddar Scones
Few flavors pair better than crisp apples and a sharp cheese. Get in an autumn state of mind with these hearty scones, which feature the apple-y goodness of Granny Smiths in combination with creamy cheddar.

Ingredients
1 cup all-purpose flour
1 cup white whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 Granny Smith apple, diced
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
1/3 cup natural or unsweetened applesauce
1/4 cup fat-free (skim) milk
3 tablespoons melted butter
1 egg
Nonstick cooking spray

Directions
Yield: 10 scones
Serving size: 1 scone

1 – Preheat oven to 425°F. Line baking sheet with parchment paper.

2 – Combine all-purpose flour, white whole wheat flour, sugar, baking powder, salt, cinnamon, and baking soda in large bowl; mix well. Stir in apple and cheese until well blended.

3 – Whisk applesauce, egg, milk and butter in small bowl until smooth and well blended. Stir into flour mixture until moistened. (Dough will be sticky.)

4 – Knead dough on floured surface 5 times. Pat and stretch into 8-inch circle. Slice diagonally into 10 pieces. Place on prepared baking sheet. Spray tops with cooking spray.

5 – Bake 15 minutes or until lightly golden. Remove to wire rack; serve warm or cool completely.

Nutrition Information:
Calories: 169 calories, Carbohydrates: 26 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 32 mg, Sodium: 261 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-cheddar-scones/

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* Weight Self-Management: Everything to maintain a healthy diet
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Diabetic Dessert of the Week – Chocolate Zucchini Cake Recipe for Diabetics

September 24, 2020 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 – Chocolate Zucchini Cake Recipe for Diabetics. Some of the ingredients you’ll be needing are Grated Zucchini, Unsweetened Applesauce, Skim Milk, Splenda, Cocoa Powder, Whipped Topping, Berries and more! 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/

Chocolate Zucchini Cake Recipe for Diabetics
Get your chocolate fix and the nutritional benefits of peak-season zucchini in this crave-worthy cake!

Ingredients
Preparation time: 8 minutes
Cooking time: 35 minutes.

Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)

Directions
Yield: 15 servings
Serving size: 3″ x 2 1/2″ Square

1 – Preheat oven to 350°F. Spray a 9″ x 13″ baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30–35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).

Nutrition Information:
Calories: 181 calories, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 268 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/irresistible-chocolate-zucchini-cake/

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Diabetic Dessert of the Week – Sour Cream Coffee Cake

September 3, 2020 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 Sour Cream Coffee Cake. This Light and Delicious Dessert is made using Margarine, Unsweetened Applesauce, Sugar, Splenda No Calorie Sweetener, Egg Substitute, Fat Free Sour Cream, Vanilla, Flour, Whole Wheat Flour, Baking Powder, Baking Soda, Salt, Ground Cinnamon, and Walnuts. 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/

Sour Cream Coffee Cake
Preparation time: 15 minutes
Cooking time: 50–60 minutes.

Ingredients

Nonstick cooking spray
1/2 cup margarine labeled no trans or saturated fat
1/2 cup unsweetened applesauce
1/2 cup plus 1/4 cup granulated sugar
1/2 cup plus 1/4 cup Splenda No Calorie Sweetener, granular
3 eggs or 3/4 cup egg substitute
1 cup fat-free sour cream
1 tablespoon vanilla
1 1/2 cups sifted all-purpose flour
1 1/2 cups sifted whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts

Directions
Yield: 20 servings
Serving size: 1/20th of the recipe (about 2 ounces)

1 – Preheat oven to 350°F. Spray a large tube pan or a 10” x 10” square baking pan with nonstick cooking spray and lightly coat with flour. Blend the margarine, applesauce, 1/2 cup sugar, and 1/2 cup Splenda together. Add the eggs, sour cream, and vanilla, beating until well combined. Add the all-purpose and whole wheat flours, baking powder, baking soda, and salt, mixing until incorporated. In a separate bowl, combine 1/4 cup sugar, 1/4 cup Splenda, cinnamon, and nuts; set aside. Pour half of the batter into the prepared pan. Sprinkle three-quarters of the sugar–nut mixture over the batter. Top with the remaining batter and sprinkle with the rest of the sugar–nut mixture. Bake for 50–60 minutes, until a cake tester inserted into the center of the pan comes out clean. Let the coffee cake cool for 10 minutes. If you baked the cake in a tube pan, invert and remove from the pan.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 26 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 35 mg, Sodium: 200 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/sour-cream-coffee-cake/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Cranberry Pancakes

April 27, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cranberry Pancakes. Start the day off right with this week’s recipe for Cranberry Pancakes. Made using Fresh Cranberries, Sugar, Flour, Whole Wheat Flour, Quick Oats, Corn Meal, Baking Soda, Baking Powder, Cinnamon, Egg Substitute, Unsweetened Applesauce, Reduced-Calorie Stick Margarine, Skim Milk, Cooking Spray. Let’s get Breakfast going! 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/

Cranberry Pancakes
Start your day off on the right foot! Fresh cranberries, cinnamon and unsweetened applesauce mixed into the batter add some seasonal flavor to this traditional breakfast dish.

Ingredients
Preparation time: 15 minutes
Cooking time: Approximately 7–8 minutes per batch.

1 cup fresh cranberries (freeze 2 hours for easier chopping)
1/4 cup plus 1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick oats
1/2 cup cornmeal
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup egg substitute
1 cup natural, unsweetened applesauce
3 tablespoons reduced-calorie stick margarine, melted
1 cup skim milk
Cooking spray

Directions
Yield: 16 pancakes
Serving size: 2 pancakes

1 – Place cranberries and 1/4 cup sugar in a blender or food processor and process until chopped, leaving some large pieces. Set aside. In a large bowl stir together flours, oats, cornmeal, baking soda, baking powder, 1 tablespoon sugar, and cinnamon. Set aside. Place egg substitute, applesauce, melted margarine, and milk in another large bowl. Mix well using a whisk or electric mixer on low. Add dry ingredients and mix until thoroughly combined. Stir in chopped cranberries.

2 – Coat a hot, nonstick griddle or skillet with cooking spray. Pour 1/4 cup batter per pancake on griddle and cook at medium heat. Turn pancakes over to finish cooking when tops begin to look dry and edges look cooked (after about 5–6 minutes). Re-coat griddle with cooking spray between batches.

Nutrition Information:
Calories: 195 calories, Carbohydrates: 36 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 276 mg, Fiber: 3 g

Exchanges per serving: 2 starch, 1/2 fruit, 1/2 fat-free milk, 1 other carbohydrate. Carbohydrate choices: 2 1/2.
https://www.diabetesselfmanagement.com/recipes/breakfast/cranberry-pancakes/

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Diabetic Dessert of the Week – Chewy Chocolate Brownies

February 6, 2020 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 Chewy Chocolate Brownies. Diabetic Friendly Chewy Chocolate Brownies! Made using All Purpose Flour, Cocoa, Salt, Egg Whites, Whole Egg, Sugar, Unsweetened Applesauce, Oil, Vanilla, and Chopped Walnuts. Plus these are only 11 calories and 16 net carbs per serving. 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/

Chewy Chocolate Brownies
Ingredients
Preparation time: 10 minutes
Baking time: 25 minutes

Vegetable cooking spray
1/4 cup plus 3 tablespoons all-purpose flour
1/2 cup cocoa
1/4 teaspoon salt
2 egg whites
1 whole egg
1/2 cup plus 2 tablespoons sugar
6 tablespoons unsweetened applesauce
2 tablespoons oil
1 1/2 teaspoons vanilla
2 tablespoons chopped walnuts or pecans

Directions
Yield: 12 brownies
Serving size: 1 brownie

* Preheat oven to 350°F. Spray an 8-inch square baking pan with vegetable cooking spray. In a medium bowl, combine flour, cocoa, and salt. Mix well. In a separate large bowl, whisk together egg whites, egg, sugar, applesauce, oil, and vanilla. Stir in the flour mixture until just blended; do not overmix. Pour batter into the prepared pan and sprinkle walnuts on top. Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Cool the brownies on a wire rack for at least 15 minutes. Cut into 12 rectangles.

Nutrition Information:
Calories: 111 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 65 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chewy-chocolate-brownies/

 


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Diabetic Dessert of the Week – Diabetic Chocolate Applesauce Cake Recipe THURSDAY

January 2, 2020 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 a Diabetic Chocolate Applesauce Cake Recipe. This recipe is made using Chopped Walnuts, Sugar, Splenda No Calorie Sweetener (Granulated), Whole Wheat Pastry Flour, All-Purpose Flour, Unsweetened Cocoa Powder, Spices, Egg, Unsweetened Applesauce, and Raisins. The recipe comes from one my favorite sites and Magazine, the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More so check it out soon. You can also subscribe to the Diabetes Self Management Magazines. Each issue is full of 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/

Diabetic Chocolate Applesauce Cake Recipe
Preparation time: 20 minutes. Cooking time: 45 minutes.

Ingredients
2/3 cup walnuts, chopped
Nonstick cooking spray
3/4 cup sugar
1 cup Splenda, No Calorie Sweetener, Granulated
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup canola oil
1 egg
2 cups unsweetened applesauce
2/3 cup raisins

Directions
1 – Preheat oven to 350°F. Place walnuts on a cookie sheet and put in the preheating oven for about 10 minutes to toast them. Spray two 5″ x 9″ loaf pans with nonstick cooking spray and dust with flour.

2 – In a large bowl, combine the sugar, Splenda, whole wheat and white flours, cocoa, cinnamon, nutmeg, allspice, baking soda, and salt. In another bowl, combine the oil, egg, and applesauce. Add the oil mixture to the dry ingredients and mix for about one minute or until blended. Add the walnuts and raisins, mixing until evenly distributed throughout the batter.

3 – Pour the batter into the prepared loaf pans and place in the oven. Bake for about 45 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Yield: 26 servings.

Serving size: 1 slice.

Nutrition Facts Per Serving:
Calories: 170 calories, Carbohydrates: 24 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 150 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-applesauce-cake/

 

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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
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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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