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VANILLA CREAM PUFFS

July 21, 2022 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
Tags: 1% Low Fat Milk, baking, Butter, Chocolate Sauce, Cooking, Custard, dessert, Diabetic Gourmet Magazine, Egg Yolks, Eggs, Flour, Food, recipes, Salt, Splenda No Calorie Sweetener - Granulated, VANILLA CREAM PUFFS, Vanilla extract, Water

I have another Diabetic Friendly Dessert Recipe to pass along, VANILLA CREAM PUFFS. The Puffs are made using Water, Salt, Splenda No Calorie Sweetener – Granulated, Butter, Flour, and Eggs. Also included is the recipe for the Custard which you’ll be using Splenda No Calorie Sweetener – Granulated, Cornstarch, 1% Low Fat Milk, Egg Yolks, Vanilla Extract, and Chocolate Sauce. 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 2022! https://diabeticgourmet.com/

VANILLA CREAM PUFFS
Fluffy pastry shells filled with a thick vanilla custard and drizzled with chocolate sauce. Recipe for Vanilla Cream Puffs from our Desserts recipe section.

Ingredients

Cream Puffs Ingredients

1 cup water
1/4 teaspoon salt
1/2 tablespoon Splenda No Calorie Sweetener, Granulated
1/4 cup butter
1 cup all-purpose flour
4 large eggs

Custard Filling Ingredients

2 tablespoons Splenda No Calorie Sweetener, Granulated
1 tablespoon cornstarch
2 cups 1% low-fat milk
2 egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
3/4 cup commercial chocolate sauce

Directions

1 – Cream Puff Directions: Preheat oven to 400 degrees F.
2 – Combine water, salt, Splenda Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
3 – Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
4 – Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
5 – Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
6 – Custard Filling Directions: Combine Splenda Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about 1/4 the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly. Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.
7 – Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
8 – Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.
NOTES:
Fluffy pastry shells filled with a thick vanilla custard and drizzled with chocolate sauce.

Recipe Yield: Yield: 12 Servings

Serving Size: 1 cream puff

NUTRITIONAL INFORMATION PER SERVING:
Calories: 200
Fat: 9 grams
Saturated Fat: 4.5 grams
Fiber: 1 grams
Sodium: 180 milligrams
Cholesterol: 120 milligrams
Protein: 6 grams
Carbohydrates: 24 grams
Sugars: 12 grams
https://diabeticgourmet.com/diabetic-recipes/vanilla-cream-puffs

Appetizer of the Week – Apricot and Cinnamon Fruit Dip

July 16, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 1 Comment
Tags: Appetizer of the Week, Appetizers, Apples, Apricot and Cinnamon Fruit Dip, Apricot Preserves, Bananas, Cooking, CooksRecipes, Food, Ground Cinnamon, Kiwis, Low Fat Cream Cheese, Nonfat Greek Style Yogurt, recipes, Splenda® No Calorie Sweetener with Fiber, Strawberries, Vanilla extract

This week’s Appetizer of the Week is Apricot and Cinnamon Fruit Dip. To make this week’s Appetizer you’ll be needing Apples, Bananas, Kiwis, Strawberries, Low Fat Cream Cheese, Splenda® No Calorie Sweetener with Fiber, Apricot Preserves, Ground Cinnamon, Vanilla Extract, and Nonfat Greek Style Yogurt. There’s 110 calories and 19 net carbs per serving. 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 2022! https://www.cooksrecipes.com/index.html

Apricot and Cinnamon Fruit Dip
Please your friends and family with a bowl of this sweet and creamy fruit dip placed in the center of a beautiful fruit tray.

Recipe Ingredients:
1 1/2 cups sliced apples
1 1/2 cups sliced bananas
6 peeled and chopped kiwis
1 1/2 cups strawberries
1/2 cup low fat cream cheese
6 packets Splenda® No Calorie Sweetener with Fiber
1/4 cup apricot preserves
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup nonfat Greek style yogurt

Cooking Directions:
1 – Prepare and set the sliced fruit aside
2 – Combine all ingredients in a medium size mixing bowl and whisk until smooth.
3 – Serve with apples, bananas, kiwis and strawberries.
Makes 12 servings.

Diabetic Dessert of the Week – Vanilla Soufflé Cakes with Molten Chocolate

June 30, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 4 Comments
Tags: baking, Butter, Cooking, Cream of Tarter, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Eggs, Flour, Food, Low Fat 2% Cottage Cheese, recipes, Salt, Semisweet Chocolate, Sugar, Vanilla extract, Vanilla Soufflé Cakes with Molten Chocolate

This week’s Diabetic Dessert of the Week is Vanilla Soufflé Cakes with Molten Chocolate. To make this week’s recipe you’ll be needing Butter, Semisweet Chocolate, Water, Low Fat 2% Cottage Cheese, Eggs, Flour, Salt, Vanilla Extract, Cream of Tarter, and Sugar. The Soufflé is 197 calories and 24 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 2022! https://www.diabetesselfmanagement.com/

Vanilla Soufflé Cakes with Molten Chocolate
Looking for a dessert the whole family will love? You’ve come to the right place. These delightful golden brown cakes are bursting with a rich chocolate sauce. And with six

individual cakes created, there will plenty for everyone at the table.

Ingredients
Preparation time: 1 hour and 30 minutes

Butter and sugar to coat ramekins
2 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons water
1 cup low-fat (2%) cottage cheese
3 eggs, separated
1/3 cup flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1/3 cup plus 6 pinches sugar

Directions
Yield: 6 servings
Serving size: 1 ramekin
Equipment: 6 six-ounce ramekins or custard cups

1. Butter the ramekins and coat with sugar, shaking out the excess.

2. To make the sauce: Combine the chocolate and water in a small heatproof bowl set in a skillet of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Place the bowl in the freezer for 30 minutes or more to firm up the sauce while you make the soufflé cakes.

3. To make the soufflé cakes (up to 3 hours in advance): In bowl of food processor, combine cottage cheese, egg yolks, flour, salt, and vanilla extract. Process until the cheese is perfectly smooth, 2–3 minutes. Scrape the mixture into a medium bowl. Set aside.

4. In a clean, dry mixer bowl, combine egg whites and cream of tartar. Beat with an electric mixer on medium to high speed until soft peaks form when the beaters are lifted. Add sugar gradually and beat until stiff and glossy but not dry. Fold one-quarter of the egg whites into the cheese mixture. Fold in remaining egg whites. Pour batter into ramekins. Chill until ready to bake.

5. When the chocolate mixture is firm, use a teaspoon or a tiny scoop to form 6 chocolate balls. Refrigerate the balls on a saucer until needed.

6. To bake: Position a rack in the lower third of the oven. Preheat the oven to 375°F. Just before baking, sprinkle the top of each soufflé cake evenly with a pinch of sugar. Center a ball of chocolate sauce on top of each cake (the chocolate will sink part way into the cake while baking). Place the ramekins on a baking sheet and bake 13–15 minutes until the soufflé cakes are puffed golden brown on top. Remove from the oven and serve immediately.

Nutrition Information:
Calories: 197 calories, Carbohydrates: 25 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 114 mg, Sodium: 249 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-souffla-cakes-with-molten-chocolate/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* 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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CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

June 16, 2022 at 6:01 AM | Posted in Uncategorized | Leave a comment
Tags: Butter, CHOCOLATE PUDDING WITH FRESH STRAWBERRIES, Cocoa Powder, CooksRecipes, Corn starch, dessert, Diabetes, Egg Substitute, Fat Free Whipped Topping, Fresh Strawberries., Skim Milk, Splenda Essentials No Calorie Sweetener with Fiber, Vanilla extract

Here’s a recipe for CHOCOLATE PUDDING WITH FRESH STRAWBERRIES. To make this recipe you’ll be needing Corn Starch, Cocoa Powder, Splenda Essentials No Calorie Sweetener with Fiber, Skim Milk, Egg Substitute, Vanilla Extract, Butter, fresh Strawberries, and Fat Free Whipped Topping. The Pudding is 120 calories and 18 carbs per serving. 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 2022! https://www.cooksrecipes.com/index.html

CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

Ingredients

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

Directions

1 – Mix cornstarch, cocoa powder and 5 packets of Splenda Essentials 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 30-40 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.

Recipe Yield: Serves: 4“Serving Size: 1 cup pudding, 1/2 cup strawberries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 3.5 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 85 milligrams
Cholesterol: 0.5 milligrams
Protein: 6 grams
Carbohydrates: 22 grams
Sugars: 20 grams
https://www.cooksrecipes.com/diabetic/chocolate_pudding_with_strawberries_recipe.html

Diabetic Dessert of the Week – Vanilla Almond Fruit Dip

March 10, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: Almond Extract, dessert, Diabetes, Diabetes Self Management, Fat Free Half and Half and Fat-Free Sugar-Free Vanilla Instant Pudding Mix, Food, Fresh Fruit. Cooking, recipes, Sugar substitute, Vanilla Almond Fruit Dip, Vanilla extract

This week’s Diabetic Dessert of the Week is a Vanilla Almond Fruit Dip. To make this week’s recipe you’ll be needing Fat Free Half and Half and Fat-Free Sugar-Free Vanilla Instant Pudding Mix, Sugar Substitute, Vanilla Extract, Almond Extract, and Fresh Fruit. There’s 52 calories and 8 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 2022! https://www.diabetesselfmanagement.com/

Vanilla Almond Fruit Dip
Combine this low-carb dip with your favorite fruits for a delightful dessert!

Ingredients
2 1/2 cups fat-free half-and-half
1 package (4-serving size) fat-free sugar-free vanilla instant pudding mix (dry)
1 tablespoon sugar substitute
1 teaspoon vanilla extract
1 teaspoon almond extract
Fresh fruit (optional)

Directions
Yield: 10 (1/4-cup) servings
Serving size: 1/4 cup dip (without fruit)

1 – Beat half-and-half, pudding mix, sugar substitute, vanilla, and almond extracts in mixing bowl with electric mixer at medium speed 2 minutes. Serve immediately or refrigerate until ready to serve. Serve with fruit for dipping, if desired.

Nutrition Information:
Calories: 52 calories, Carbohydrates: 8 g, Protein: 2 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 10 mg, Sodium: 92 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snack/vanilla-almond-fruit-dip/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Diabetic Dessert of the Week – TANGY COCONUT TARTLETS

March 3, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, baking, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Egg Whites, Fat Free Frozen Whipped Topping, Food, Granulated Splenda No Calorie Sweetener, Instant Lemon Pudding Mix, Nonfat Milk, recipes, Sweetened Flaked Coconut, Tangy Coconut Tartlets, Vanilla extract

This week’s Diabetic Dessert of the Week is TANGY COCONUT TARTLETS. To make this week’s recipe you’ll be needing Sweetened Flaked Coconut, Granulated Splenda No Calorie Sweetener, All Purpose Flour, Vanilla Extract, Egg Whites, Instant Lemon Pudding Mix, Nonfat Milk, Fat Free Frozen Whipped Topping, and Unsweetened Flaked Coconut. 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 2022! https://diabeticgourmet.com/

TANGY COCONUT TARTLETS
Recipe for Tangy Coconut Tartlets from our Desserts recipe section.

Ingredients

1-1/2 cups sweetened flaked coconut
1/4 cup Splenda No Calorie Sweetener, Granulated
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 egg whites
1 (3.4 ounce) package instant lemon pudding mix
2 cups nonfat milk
1 (8 ounce) tub fat free frozen whipped topping, thawed
1 tablespoon unsweetened flaked coconut, toasted

Directions

1 – Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
2 – In a mixing bowl, combine 1 1/2 cups coconut, Splenda Granulated Sweetener, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups.
3 – Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
4 – Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with a pinch of toasted coconut.

Recipe Yield: Yield: 24 servings

Serving Size: 1 tartlet

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 1.5 grams
Saturated Fat: 1.5 grams
Sodium: 85 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tangy-coconut-tartlets

Very Berry Blueberry Muffins

February 19, 2022 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: 1% Low Fat Milk, baking, Baking powder, Cooking, CooksRecipes, Eggs, Flour, Food, Frozen Blueberries, Honey, Light Margarine, recipes, Salt, Splenda® Granulated No Calorie Sweetener, Vanilla extract, Very Berry Blueberry Muffins

Here’s a recipe for Very Berry Blueberry Muffins. To make this recipe you’ll be needing Flour, Baking Powder, Salt, Light Margarine, Splenda® Granulated No Calorie Sweetener, Honey, Eggs, Vanilla Extract, 1% Low Fat Milk, and Frozen Blueberries. 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 2022! https://www.cooksrecipes.com/index.html

Very Berry Blueberry Muffins
These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day.

Recipe Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup Splenda® Granulated No Calorie Sweetener
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed

Cooking Directions:
1 – Place oven rack in top 1/3 of oven.
2 – Preheat oven to 400°F (205°C). Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
3 – Sift together flour, baking powder, and salt, set aside.
4 – Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda® Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
5 – Spoon batter evenly into paper lined muffin cups.
6 – Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.
Makes 12 muffins.

“Meatless Monday” Recipe of the Week – Overnight Baked Stuffed French Toast

December 20, 2021 at 6:01 AM | Posted in diabetes, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: baking, Cinnamon, Cooking, Diabetes Self Management, Egg Substitute, Fat Free Cream Cheese, Food, French Bread, Meatless Monday, Overnight Baked Stuffed French Toast, recipes, Skim Milk, Sugar-Free Maple-Flavored Syrup, Vanilla extract, Vegetarians

This week’s “Meatless Monday” Recipe of the Week is a Overnight Baked Stuffed French Toast. Made using Cooking Spray, French Bread, Fat Free Cream Cheese, Egg Substitute, Skim Milk, Vanilla Extract, Sugar-Free Maple-Flavored Syrup, and Cinnamon. And Breakfast is served! 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 2021! https://www.diabetesselfmanagement.com/

Overnight Baked Stuffed French Toast

Topped with juicy homemade raspberry syrup, our flavorful French toast is the ultimate Sunday morning breakfast for quality time with the family.

Ingredients
Preparation time: 15 minutes
Baking time: 1 hour
Chilling time: 8 hours
Standing time: 15 minutes

Cooking spray
1 loaf (16 ounces) French bread, cut into 20 slices
1 block (8 ounces) fat-free cream cheese, cut into 1/4-inch-thick slices
3 cups liquid egg substitute
2 cups skim milk
1 teaspoon vanilla extract
1/3 cup sugar-free, maple-flavored syrup
1/4 teaspoon cinnamon

Directions
Yield: 12 servings
Serving size: 1 slice (approximately 3 inches x 3.25 inches)

1 – Coat a 9″ x 13″ baking dish with cooking spray. Layer 10 slices of bread in the bottom of the baking dish (you may need to cut some slices to fit). Top evenly with cream cheese slices, then remaining bread slices.

2 – In a large bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon. Pour over bread, coating all the bread. Cover with plastic wrap and refrigerate overnight, or 8 hours.

3 – Remove from the refrigerator and let stand at room temperature 15 minutes while oven preheats to 350ºF. Bake 1 hour, or until all liquid is absorbed and the French toast is set in the center. When the top begins to brown slightly, lay a sheet of aluminum foil over the baking dish.

4 – Cut into 12 pieces and serve with Rise-n-shine raspberry syrup.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 24 g, Protein: 15 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 486 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/overnight-baked-stuffed-french-toast/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Make-Ahead Mashed Sweet Potatoes

December 10, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: baking, Butter, Cinnamon, Cooking, Food, Jennie - O - Turkey, Kosher salt, Make-Ahead Mashed Sweet Potatoes, Maple Syrup, Nutmeg, recipes, Side Dishes, Sugar, Sweet Potatoes, Switch, Vanilla extract

I have a recipe for Make-Ahead Mashed Sweet Potatoes. It’s from the Jennie – O website, they have many Side Dishes and Dessert Recipes on their website along with all the Turkey Recipes. To make this recipe you’ll be needing Sweet Potatoes, Butter, Sugar, Maple Syrup, Cinnamon, Nutmeg, Kosher Salt, and Vanilla Extract. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Make-Ahead Mashed Sweet Potatoes
Make-Ahead Mashed Sweet Potatoes are a classic holiday side that can be prepared up to two days prior to your holiday meal. Six servings of sweet potatoes, mashed and baked with cinnamon, nutmeg, vanilla and maple syrup.

Total Time – 2 Hours
Serving Size – 6 Servings

Ingredients
3 – pounds sweet potato
2 – tablespoons butter
1/3 – cup sugar
1/4 – cup maple syrup
1/2 – teaspoon cinnamon
1/4 – teaspoon nutmeg
1 – teaspoon kosher salt
1 – teaspoon vanilla extract

Directions
1) Heat oven to 400°F.
2) Place sweet potatoes on baking sheet.
3) Bake 55 minutes or until tender.
4) Let stand 5 minutes; scoop pulp into large bowl.
5) Mash with potato masher or process through a ricer until smooth.
6) Stir butter, sugar, maple syrup, cinnamon, nutmeg, salt and vanilla into sweet potatoes.
7) Place in lightly greased, 2-quart baking dish.
8) Bake 30 minutes or until bubbly.
9) Bake and mash these potatoes up to two-days prior to Thanksgiving.)
10) Then, day-of, simply stir in seasonings and bake for 30 minutes or until bubbly.

Nutrition
Calories – 300
Protein – 5g
Carbohydrates – 67g
Fiber – 8g
Sugars – 34g
Fat – 3g
Cholesterol – 5mg
Sodium – 430mg
Saturated Fat – 1.5g
https://www.jennieo.com/recipes/make-ahead-mashed-sweet-potatoes/

Diabetic Dessert of the Week – CHOCOLATE OATMEAL COOKIES

November 11, 2021 at 6:02 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, Almond Extract, baking, CHOCOLATE OATMEAL COOKIES, Cocoa Powder, Cooking, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet, Eggs, Food, recipes, Rolled oats, Salt, Splenda Sugar Blend, Trans Free Margarine, Vanilla extract

This week’s Diabetic Dessert of the Week is CHOCOLATE OATMEAL COOKIES. To make these Cookies you’ll be needing All Purpose Flour, Rolled Oats, Cocoa Powder, Salt, Trans Free Margarine, Splenda Sugar Blend, Eggs, Vanilla Extract, and Almond Extract. The Cookies have 50 calories and 6 net carbs per cookie. 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/

CHOCOLATE OATMEAL COOKIES
Recipe for Chocolate Oatmeal Cookies from our Cookies recipe section.

Ingredients

1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract

Directions
1 – Preheat oven to 350 degrees F.
2 – Combine flour, oats, cocoa, baking powder, and salt.
3 – In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
4 – Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
5 – Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Recipe Yield: Yield: 40 cookies

Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 50
Fat: 2 grams
Fiber: 1 grams
Sodium: 55 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies