1. Pecan-cranberry upside-down cakePosted by ravencajun (My Page) on Wed, Oct 27, 10 at 15:40
from the diabetes self management website Preparation time: 5 minutes Cooking time: 30 minutes 2 tablespoons light margarine 1/2 cup fresh or frozen cranberries 1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular 1/4 cup chopped pecans 1 cup Splenda, No Calorie Sweetener, granular 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup liquid egg substitute 1 cup skim milk 1/2 teaspoon almond extract 1/4 cup Enova or canola oil Fat-free nondairy whipped topping (optional) Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired. ~~~~~~~~~ Yield: 10 servings Serving size: 1/10th of cake Nutrition Facts Per Serving: Calories: 165 Carbohydrate: 17 g Protein: 4 g Fat: 9 g Saturated fat: 1 g Cholesterol: 1 mg Sodium: 289 mg Fiber: 4 g Exchanges per serving: 1 starch, 2 fat Carbohydrate choices: 1 |
2. Buffalo Chicken Bites
Posted by ravencajun (My Page) on Fri, Oct 29, 10 at 17:40
from diabetes self management magazine
Preparation time: 25 minutes (includes baking time)
Cooking spray
1 pound cooked chicken breasts, cut into bite-size chunks
1/2 cup red hot sauce (such as Frank’s Red Hot Sauce)
3 tablespoons melted, reduced-calorie margarine
2 teaspoons dried parsley
1/4 teaspoon garlic powder
Celery sticks
Reduced-fat ranch or blue cheese salad dressing
Preheat oven to 350°F. Coat a baking dish with cooking spray, and place chicken bites in the baking dish. In a bowl, combine Red Hot sauce, margarine, parsley, and garlic powder. Pour evenly over chicken. (If you wish, you can refrigerate the combined chicken and sauce until you are ready to heat and serve.) Bake for 20 minutes. Put a toothpick in each piece of chicken and place on serving tray. Serve with celery sticks and salad dressing.
Yield: 42 pieces
Serving size: 7 pieces
Nutrition Facts
Per Serving:
Calories: 154
Carbohydrate: 1 g
Protein: 24 g
Fat: 6 g
Saturated fat: 1 g
Sodium: 209 mg
Fiber: <1 g
Exchanges per serving: 3 lean meat
Carbohydrate choices: 0
from diabetes self management magazine
Preparation time: 25 minutes (includes baking time)
Cooking spray
1 pound cooked chicken breasts, cut into bite-size chunks
1/2 cup red hot sauce (such as Frank’s Red Hot Sauce)
3 tablespoons melted, reduced-calorie margarine
2 teaspoons dried parsley
1/4 teaspoon garlic powder
Celery sticks
Reduced-fat ranch or blue cheese salad dressing
Preheat oven to 350°F. Coat a baking dish with cooking spray, and place chicken bites in the baking dish. In a bowl, combine Red Hot sauce, margarine, parsley, and garlic powder. Pour evenly over chicken. (If you wish, you can refrigerate the combined chicken and sauce until you are ready to heat and serve.) Bake for 20 minutes. Put a toothpick in each piece of chicken and place on serving tray. Serve with celery sticks and salad dressing.
Yield: 42 pieces
Serving size: 7 pieces
Nutrition Facts
Per Serving:
Calories: 154
Carbohydrate: 1 g
Protein: 24 g
Fat: 6 g
Saturated fat: 1 g
Sodium: 209 mg
Fiber: <1 g
Exchanges per serving: 3 lean meat
Carbohydrate choices: 0
3. Grillades of Pork
Posted by ravencajun (My Page) on Fri, Oct 29, 10 at 17:40
also from diabetes self management magazine
Preparation time: 15 minutes
Cooking time: Approximately 45�"50 minutes
1/4 cup all-purpose flour
1/2 teaspoon Creole seasoning blend (available in the spice aisle)
1 pound pork cutlets, trimmed of fat
Cooking spray
1 tablespoon plus 1 teaspoon canola oil
1 large green bell pepper, sliced into thin strips
2 teaspoons (or 2 cloves) minced garlic
1 small onion, thinly sliced into rings
3/4 cup finely chopped celery
3/4 cup water
3 1/3 cups hot cooked brown rice
In a large zip-top bag, combine flour and Creole seasoning blend. Shake to mix well. Add pork cutlets one at a time to the bag and shake to coat well.
Coat a large, nonstick skillet with cooking spray. Add 1 tablespoon oil and heat over medium-high heat. Add pork cutlets and brown 2�"3 minutes on each side (may need to do in batches depending on the size of the skillet). Remove cutlets to a plate. Add remaining 1 teaspoon oil to the skillet and heat. Decrease heat to medium and add pepper, garlic, onion, and celery; cook until onions are translucent, about 5 minutes. Stir in water and return cutlets to the skillet. Bring to a boil; reduce heat to medium-low, and cover. Simmer about 25�"30 minutes, or until cutlets are tender. Stir occasionally. Serve each cutlet with 2/3 cup hot brown rice.
Yield: 5 servings
Serving size: 1/5 recipe
Nutrition Facts
Per Serving:
Calories: 324
Carbohydrate: 39 g
Protein: 24 g
Fat: 8 g
Saturated fat: 2 g
Cholesterol: 59 mg
Sodium: 128 mg
Fiber: 4 g
Exchanges per serving: 2 starch, 2 nonstarchy vegetable, 2 lean meat
Carbohydrate choices: 3
also from diabetes self management magazine
Preparation time: 15 minutes
Cooking time: Approximately 45�"50 minutes
1/4 cup all-purpose flour
1/2 teaspoon Creole seasoning blend (available in the spice aisle)
1 pound pork cutlets, trimmed of fat
Cooking spray
1 tablespoon plus 1 teaspoon canola oil
1 large green bell pepper, sliced into thin strips
2 teaspoons (or 2 cloves) minced garlic
1 small onion, thinly sliced into rings
3/4 cup finely chopped celery
3/4 cup water
3 1/3 cups hot cooked brown rice
In a large zip-top bag, combine flour and Creole seasoning blend. Shake to mix well. Add pork cutlets one at a time to the bag and shake to coat well.
Coat a large, nonstick skillet with cooking spray. Add 1 tablespoon oil and heat over medium-high heat. Add pork cutlets and brown 2�"3 minutes on each side (may need to do in batches depending on the size of the skillet). Remove cutlets to a plate. Add remaining 1 teaspoon oil to the skillet and heat. Decrease heat to medium and add pepper, garlic, onion, and celery; cook until onions are translucent, about 5 minutes. Stir in water and return cutlets to the skillet. Bring to a boil; reduce heat to medium-low, and cover. Simmer about 25�"30 minutes, or until cutlets are tender. Stir occasionally. Serve each cutlet with 2/3 cup hot brown rice.
Yield: 5 servings
Serving size: 1/5 recipe
Nutrition Facts
Per Serving:
Calories: 324
Carbohydrate: 39 g
Protein: 24 g
Fat: 8 g
Saturated fat: 2 g
Cholesterol: 59 mg
Sodium: 128 mg
Fiber: 4 g
Exchanges per serving: 2 starch, 2 nonstarchy vegetable, 2 lean meat
Carbohydrate choices: 3
4. Apple Berry Cobbler
Posted by ravencajun (My Page) on Sun, Oct 31, 10 at 16:28this is one for the diabetics as well. From the mayo clinic diabetic recipes Apple berry cobbler Dietitian's tip: This fruit cobbler is a lighter, fresher version of the fat-laden, biscuit-topped dessert. By Mayo Clinic staff Serves 6 1 cup fresh raspberries 1 cup fresh blueberries 2 cups chopped apples 2 tablespoons turbinado or brown sugar 1/2 teaspoon ground cinnamon 1 teaspoon lemon zest 2 teaspoons lemon juice 1 1/2 tablespoons cornstarch For the topping Egg white from 1 large egg 1/4 cup soy milk 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 tablespoons turbinado or brown sugar 3/4 cup whole-wheat pastry flour Preheat the oven to 350 F. Lightly coat 6 individual oven-proof ramekins or souffle dishes with cooking spray. In a medium bowl, add the raspberries, blueberries, apples, sugar, cinnamon, lemon zest and lemon juice. Stir to mix evenly. Add the cornstarch and stir until the cornstarch dissolves. Set aside. In a separate bowl add the egg white and whisk until lightly beaten. Add the soy milk, salt, vanilla, sugar and pastry flour. Stir to mix well. Divide the berry mixture evenly among the prepared dishes. Pour the topping over each. Arrange the ramekins on a large baking pan and place in oven. Bake until the berries are tender and the topping is golden brown, about 30 minutes. Serve warm. Nutritional Analysis (per serving) Calories 128 Cholesterol 0 mg Protein 3 g Sodium 115 mg Carbohydrate 29 g Fiber 4 g Total fat trace Potassium 109 mg Saturated fat trace Calcium 28 mg Monounsaturated fat trace
5. Whole Berry Cranberry Sauce & Apple Salad w/Cranberries
Posted by ravencajun (My Page) on Fri, Nov 19, 10 at 21:00
this is a great cranberry salad recipe that we make with splenda, taste great and nice for the diabetics in the group.
Two Part recipe:
Whole berry cranberry sauce
1 cup splenda (or sugar)
1 cup water
1 12oz bag frozen or fresh cranberries
Mix sugar, water, and cranberries in a sauce pan. Stir well and bring to a boil, reduce heat and simmer for 10 mins. Cool completely at room temp them refrig.
Makes 2 ¼ cups (When making with splenda I let the berries and water cook for about 8 mins then I add the splenda in and continue cooking, the berries will be popping open)
Apple salad with cranberries
2 cups of the above whole berry cranberry sauce
1 celery stalk finely chopped
1Granny Smith apple diced finely with peel on
½ cup walnuts chopped or other nuts
** optional 1/8 tsp ground cloves and chopped pineapple chunks
In a bowl mix cranberry sauce, celery, and apple. Cover and refrigerate.
Stir in nuts just before serving.
Makes 6 servings.
this is a great cranberry salad recipe that we make with splenda, taste great and nice for the diabetics in the group.
Two Part recipe:
Whole berry cranberry sauce
1 cup splenda (or sugar)
1 cup water
1 12oz bag frozen or fresh cranberries
Mix sugar, water, and cranberries in a sauce pan. Stir well and bring to a boil, reduce heat and simmer for 10 mins. Cool completely at room temp them refrig.
Makes 2 ¼ cups (When making with splenda I let the berries and water cook for about 8 mins then I add the splenda in and continue cooking, the berries will be popping open)
Apple salad with cranberries
2 cups of the above whole berry cranberry sauce
1 celery stalk finely chopped
1Granny Smith apple diced finely with peel on
½ cup walnuts chopped or other nuts
** optional 1/8 tsp ground cloves and chopped pineapple chunks
In a bowl mix cranberry sauce, celery, and apple. Cover and refrigerate.
Stir in nuts just before serving.
Makes 6 servings.
6. Sugar free Pecan Pie
Posted by ravencajun (My Page) on Sun, Nov 21, 10 at 9:25
This is a great recipe for diabetics or those wanting to avoid sugar. You can not tell it is sugar free, I like it better than the real stuff.
Sugar free Pecan Pie
1 cup sugar free honey
1 cup splenda
1 tsp vanilla
1 9” deep dish pie shell
3 eggs
2 tbs butter
1 ¼ cup pecans
Pre heat oven to 350
In a large bowl combine the honey, eggs, splenda, butter and vanilla until well blended.
Stir in pecans and pour into deep dish pie shell.
Bake for 50-55 minutes or until knife inserted in center comes out clean.
Let cool
Top with dab of cool whip light if desired.
We found the sugar free honey at walmart where the regular honey is. It really looks and tastes like real honey.
Honey Tree's Sugar Free Imitation Honey, 12 oz
That honey is great on lots of stuff.
This is a great recipe for diabetics or those wanting to avoid sugar. You can not tell it is sugar free, I like it better than the real stuff.
Sugar free Pecan Pie
1 cup sugar free honey
1 cup splenda
1 tsp vanilla
1 9” deep dish pie shell
3 eggs
2 tbs butter
1 ¼ cup pecans
Pre heat oven to 350
In a large bowl combine the honey, eggs, splenda, butter and vanilla until well blended.
Stir in pecans and pour into deep dish pie shell.
Bake for 50-55 minutes or until knife inserted in center comes out clean.
Let cool
Top with dab of cool whip light if desired.
We found the sugar free honey at walmart where the regular honey is. It really looks and tastes like real honey.
Honey Tree's Sugar Free Imitation Honey, 12 oz
That honey is great on lots of stuff.
7. Cranberry Rice Pudding
Posted by ravencajun (My Page) on Mon, Nov 22, 10 at 16:00
For the cranberry lovers something a little different, plus a good diabetic recipe. From diabetes self management
Preparation time: approximately 50 minutes
6 cups plus 1/4 cup skim milk
1 cup uncooked long-grain white rice
1/2 cup sweetened dried cranberries (may substitute raisins)
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons vanilla extract
1/2 cup Splenda artificial sweetener
3 tablespoons cornstarch
In a large pan, warm 6 cups skim milk over medium heat. Stir in rice, cranberries, salt, cinnamon, and nutmeg, and bring to a simmer, periodically stirring all the way to the bottom to prevent sticking. Simmer uncovered for about 15 minutes, or until rice is tender, stirring well periodically. Stir in vanilla extract and sweetener. In a small bowl, combine cornstarch and remaining 1/4 cup milk; stir until cornstarch is dissolved. Pour immediately into the rice mixture and stir constantly until thickened but not hard to stir. The pudding will thicken further as it cools. If desired, thin leftovers with water or milk when reheating.
Yield: 6 cups
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 131
Carbohydrate: 27 g
Protein: 5 g
Fat: <1 g
Saturated fat: <1 g
Sodium: 115 mg
Fiber: <1 g
Exchanges per serving: 1 1/2 starch, 1/2 skim milk
Carbohydrate choices: 2
For the cranberry lovers something a little different, plus a good diabetic recipe. From diabetes self management
Preparation time: approximately 50 minutes
6 cups plus 1/4 cup skim milk
1 cup uncooked long-grain white rice
1/2 cup sweetened dried cranberries (may substitute raisins)
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons vanilla extract
1/2 cup Splenda artificial sweetener
3 tablespoons cornstarch
In a large pan, warm 6 cups skim milk over medium heat. Stir in rice, cranberries, salt, cinnamon, and nutmeg, and bring to a simmer, periodically stirring all the way to the bottom to prevent sticking. Simmer uncovered for about 15 minutes, or until rice is tender, stirring well periodically. Stir in vanilla extract and sweetener. In a small bowl, combine cornstarch and remaining 1/4 cup milk; stir until cornstarch is dissolved. Pour immediately into the rice mixture and stir constantly until thickened but not hard to stir. The pudding will thicken further as it cools. If desired, thin leftovers with water or milk when reheating.
Yield: 6 cups
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 131
Carbohydrate: 27 g
Protein: 5 g
Fat: <1 g
Saturated fat: <1 g
Sodium: 115 mg
Fiber: <1 g
Exchanges per serving: 1 1/2 starch, 1/2 skim milk
Carbohydrate choices: 2
8. Almond Cookies
Posted by oldgardener_2009 (My Page) on Fri, Dec 10, 10 at 13:38
Someone told me this diabetic cookie recipe is good and I'm going to try it myself, but I haven't yet. When I do it for Christmas, I think I'll decorate them up a little bit to make them pretty, stick a nut on top of each cookie, maybe.
1 stick butter
1 cup Splenda
1 egg
1 tsp cinnamon
1 tsp vanilla
8 oz. slivered almonds, finely ground.
Cream butter and Splenda.
Add egg and beat to combine.
Add cinnamon and vanilla.
Grind almonds in a food processor until it becomes flour and add to mixture.
Drop by teaspoons onto baking sheet.
Bake at 350 degrees for 10-15 min.
Makes 18-20 cookies
3.5 carbs per cookie
Someone told me this diabetic cookie recipe is good and I'm going to try it myself, but I haven't yet. When I do it for Christmas, I think I'll decorate them up a little bit to make them pretty, stick a nut on top of each cookie, maybe.
1 stick butter
1 cup Splenda
1 egg
1 tsp cinnamon
1 tsp vanilla
8 oz. slivered almonds, finely ground.
Cream butter and Splenda.
Add egg and beat to combine.
Add cinnamon and vanilla.
Grind almonds in a food processor until it becomes flour and add to mixture.
Drop by teaspoons onto baking sheet.
Bake at 350 degrees for 10-15 min.
Makes 18-20 cookies
3.5 carbs per cookie
9. Peanut Butter Cookies
Posted by lilliepad (My Page) on Fri, Dec 10, 10 at 13:39
1 C. peanut butter,creamy or chunky.
1 C. granulated Splenda
1 whole egg
Mix all ingredients together.Form into balls about the size of a large marble.Place 2 inches apart on cookie sheet lined with parchment paper.Bake @ 350 degrees until lightly browned,10-12 min.Cool completely on the cookie sheet.Makes about 1 dozen or so cookies.Store in airtight container.
1 C. peanut butter,creamy or chunky.
1 C. granulated Splenda
1 whole egg
Mix all ingredients together.Form into balls about the size of a large marble.Place 2 inches apart on cookie sheet lined with parchment paper.Bake @ 350 degrees until lightly browned,10-12 min.Cool completely on the cookie sheet.Makes about 1 dozen or so cookies.Store in airtight container.
10. Quick cherry cobbler
Posted by ravencajun (My Page) on Fri, Dec 10, 10 at 14:39
from diabetes self management
Preparation time: 10 minutes
Cooking time: 40 minutes
Nonstick cooking spray
2 cans (16 ounces each) cherries, packed in water
1/2 cup self-rising flour
1/4 cup white sugar
2/3 cup skim milk
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
2 sheets (4 crackers per sheet) low-fat graham crackers
Fat-free, nondairy whipped topping
Heat oven to 350F. Spray a 9″ x 9″ square baking pan with nonstick cooking spray. Drain cherries and place in bottom of pan. In a small bowl, mix flour, sugar, milk, cinnamon, and almond extract. Pour this mixture over the cherries. Bake for 40 minutes. Cool until just warm.
Place graham crackers in a small resealable plastic bag, break them into pieces, then crush them into crumbs with a small glass or rolling pin. Sprinkle the graham cracker crumbs over the cherries. Top each serving with 1 tablespoon fat-free, nondairy whipped topping if desired. Serve while warm.
Yield: 6 servings
Serving size: 1/6 of cobbler
Nutrition Facts
Per Serving:
Calories: 173
Carbohydrate: 38 g
Protein: 3 g
Fat: 1 g
Saturated fat: <1 g
Cholesterol: 0 mg
Sodium: 200 mg
Fiber: 3 g
Exchanges per serving: 2 1/2 carbohydrate
Carbohydrate choices: 2 1/2
from diabetes self management
Preparation time: 10 minutes
Cooking time: 40 minutes
Nonstick cooking spray
2 cans (16 ounces each) cherries, packed in water
1/2 cup self-rising flour
1/4 cup white sugar
2/3 cup skim milk
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
2 sheets (4 crackers per sheet) low-fat graham crackers
Fat-free, nondairy whipped topping
Heat oven to 350F. Spray a 9″ x 9″ square baking pan with nonstick cooking spray. Drain cherries and place in bottom of pan. In a small bowl, mix flour, sugar, milk, cinnamon, and almond extract. Pour this mixture over the cherries. Bake for 40 minutes. Cool until just warm.
Place graham crackers in a small resealable plastic bag, break them into pieces, then crush them into crumbs with a small glass or rolling pin. Sprinkle the graham cracker crumbs over the cherries. Top each serving with 1 tablespoon fat-free, nondairy whipped topping if desired. Serve while warm.
Yield: 6 servings
Serving size: 1/6 of cobbler
Nutrition Facts
Per Serving:
Calories: 173
Carbohydrate: 38 g
Protein: 3 g
Fat: 1 g
Saturated fat: <1 g
Cholesterol: 0 mg
Sodium: 200 mg
Fiber: 3 g
Exchanges per serving: 2 1/2 carbohydrate
Carbohydrate choices: 2 1/2
11. Pumpkin Cookies
Posted by Joann_fla on Sat, Dec 11, 10 at 16:41
1 c. shortening
1 egg
2 c. flour
1/2 tsp. nutmeg
1 tsp. baking powder
1 c. cooked pumpkin
1 tsp. vanilla
1/4 tsp. allspice
1/2 tsp. baking soda
1 tsp. cinnamon
1 c. raisins
1/2 c. nuts, chopped
Soak raisins in hot water for 5 minutes. Drain. Cream shortening. Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture. Mix well. Add raisins and nuts. Drop onto greased cookie sheets and press with a fork. Bake at 350 degrees for 12 minutes. Freeze them as otherwise they will get moldy. Yields 3 to 4 dozen cookies.
1 c. shortening
1 egg
2 c. flour
1/2 tsp. nutmeg
1 tsp. baking powder
1 c. cooked pumpkin
1 tsp. vanilla
1/4 tsp. allspice
1/2 tsp. baking soda
1 tsp. cinnamon
1 c. raisins
1/2 c. nuts, chopped
Soak raisins in hot water for 5 minutes. Drain. Cream shortening. Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture. Mix well. Add raisins and nuts. Drop onto greased cookie sheets and press with a fork. Bake at 350 degrees for 12 minutes. Freeze them as otherwise they will get moldy. Yields 3 to 4 dozen cookies.
12. Sugar-Free Frosting
Posted by joann_fla (My Page) on Tue, Mar 1, 11 at 16:52
Since no one has come up with one............ I found this one with good reviews.
Prep Time: 30 Minutes Ready In: 30 Minutes Servings: 12
"Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding mix."
1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk 1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped
topping, thawed
1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
Since no one has come up with one............ I found this one with good reviews.
Prep Time: 30 Minutes Ready In: 30 Minutes Servings: 12
"Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding mix."
1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk 1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped
topping, thawed
1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
13. Sugar Free Super Fruit Salad
This one is from Southern Plate
http://www.southernplate.com/2013/01/sugar-free-superfruit-salad.html
http://www.southernplate.com/2013/01/sugar-free-superfruit-salad.html
- 2 -14 ounce cans no sugar added fruit cocktail (Can use sugar added kind if you like)
- 15 - 20 ounces of other no sugar added canned fruit (Mandarin oranges, peaches, etc, your preference)
- 1.0 ounce instant box sugar free vanilla pudding (the kind with 4 - 1/2 cup servings
- Drain juice from all cans into medium bowl. Pour pudding over the top and stir with wire whisk until smooth (see this step in the post for tips in case there are lumps).
- Dump in fruit and stir until well combined.
- Cover and refrigerate several hours before serving.
- Enjoy!
14. Light Cream Cheese Pie
http://www.southernplate.com/2013/02/splenda-cream-cheese-pie.html
8 ounces cream cheese, at room temp
1/2 Cup Splenda or sugar
1 TB Lemon juice, optional
8 oz light whipping cream
1 graham cracker crust
8 ounces cream cheese, at room temp
1/2 Cup Splenda or sugar
1 TB Lemon juice, optional
8 oz light whipping cream
1 graham cracker crust
- In medium mixing bowl, place splenda or sugar, cream cheese, and lemon juice (if using). Beat together with electric mixer until smooth and well combined.
- Add cool whip and mix until fluffy and well combined.
- Spread into pie crust, cover and refrigerate for several hours.
- Serve on it's own or topped with fresh berries and whipped cream. To freeze, seal well and store in freezer for up to three months.
15. Rice Pudding in a Jar
1 package of sugar and fat-free instant vanilla pudding (four serving size)
approximately 3/4 cup instant rice
3 tablespoons raisins
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Recipe Instructions:
Empty pudding mix into a 1 cup jar; add cinnamon and nutmeg, using a
spoon to spread the spices around the edge of the jar to be visible from
the outside. Add a 1/2 inch layer of instant rice and top with half the
raisins; repeat these two layers. Fill the jar to the top with remaining
rice.
Directions:
Empty contents of jar into a small saucepan. Add 3 cups of 1% milk and whisk together. Bring to a boil at medium high heat, stirring constantly. Remove from heat and let stand five minutes. Serve hot or cold; sprinkle with cinnamon if desired.
It's no longer a question of staying healthy. It's a question of finding a sickness you like.
~Jackie Mason~
~Jackie Mason~