DATE-OAT BARS
1 pkg (8-oz) pitted dates, chopped
1 tbsp flour
1/2 cup water
3/4 cup unsweetened grated coconut
1/2 cup salt-free butter
1/3 cup Splenda granulated
2 1/2 cups uncooked quick-cooking oats
1/2 tsp vanilla extract
Vegetable non-stick cooking spray
In a large mixing bowl, combine dates with flour. Stir to coat dates. Place water in a 1 cup glass measuring cup and microwave on high until boiling, about 2-3 minutes. Pour over dates. Add coconut, butter, and Splenda to date mixture, stirring well. Microwave on high 2 to 3 minutes or until thickened, stirring at 1 minute intervals. Add oats and vanilla to date mixture. Mix well. Spray a 9-inch square baking pan with vegetable spray. Spoon mixture into pan and press evenly to bottom of pan. Cover and refrigerate until set. Cut into 24 bars and store in an airtight container. Keep in refrigerator.
Per bar: 80 calories, 13 g carbs, 1 g protein
MINI PECAN COATED ICE CREAM BALLS
Preheat oven to 350 degrees.
1/2 cup pecans, chopped
Butter-flavored cooking spray
4 small scoops of sugar-free vanilla ice cream
Sugar-free Chocolate Syrup
Sugar-freewWhipped topping, if desired for garnish
4 Maraschino cherries, drained, if desired
Spread pecans on a small baking sheet, spray with buttered spray and bake for approximately 5 minutes until toasted. Allow to cool.
Several hours before serving time, roll scoops of ice cream in the toasted pecans. Place on waxed paper in a freezable container. Refreeze at least 2 to 3 hours but can keep in freezer up to two weeks.
At serving time, remove from freezer and place on serving platter. Drizzle with chocolate syrup, If desired, top with whipped topping and a cherry.
NOTE: Should you decide to use a large scoop, toast 1 cup pecans instead of 1/2 cup.
PHYLLO CHEESECAKE CUPS
4 oz reduced-fat cream cheese
1/2 cup reduced-fat sour cream
2 tbsp Splenda
1 tsp vanilla extract
2 pkgs frozen mini phyllo shells (2.1 oz each), thawed
1 can (11 oz) mandarin oranges, drained
1 kiwi, peeled, sliced and each slice quartered
In a mixing bowl, whisk the cream cheese, sour cream, Splenda and vanilla together until smooth. Spoon mixture into the phyllo shells. Top each with a mandarin orange section and a piece of the kiwi. Refrigerate until serving time.
Yield: 30 tartlets
BAKED APPLE PUDDING
3 medium-size cooking apples, peeled and sliced
Non-stick cooking spray for baking pan
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/3 cup salt-free butter
1/3 cup Splenda
1/2 tsp grated lemon peel
1/2 tsp vanilla extract
1 egg
1/2 cup low-fat milk
Preheat oven to 375 degrees. Spray an 8-inch square baking pan with non-stick cooking spray. Arrange apple slices in bottom of the pan. Set aside.
In a small mixing bowl, combine flour, baking powder, and salt. Stir mixture to blend well. Set aside.
In a medium mixing bowl, combine butter, Splenda, peel and vanilla. Using an electric mixer, beat at medium speed until well blended. Add egg and beat until fluffy. Add flour mixture alternately with the milk, beginning and ending with flour. Spoon batter over apples and bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve while hot.
DIABETIC FRIENDLY AMBROSIA
1 large can no-sugar added fruit cocktail
1 small can no-sugar added fruit cocktail
1 large can mandarin oranges
1 large can pineapple chunks in their own juice
1 medium sized carton whipping cream
1/2 small bag miniature marshmallows
1/2 cup Splenda granular
1 tsp vanilla flavoring
1/2 cup finely chopped walnuts
Drain all fruit in a colander and rinse with cold water. Allow to drain until water is removed. Mix the whipping cream and gradually add Splenda and vanilla, using an elecric mixer. Mix until stiff peaks form. Add the fruit, marshmallows and nuts to the whipped cream mixture. Fold in with a large rubber spatula. Chill at least an hour before serving.
NOTE: While this is a diabetic friendly recipe, there is natural sugar in the fruit. Do not over indulge and eat with a meal that contains a good source of protein.
CHOCOLATE ORANGE PARFAIT
2 cups fat-free milk
1 pkg sugar-free instant chocolate pudding
1/2 cup nonfat dry milk powder
3/4 tsp grated orange peel + more for topping
1 cup evaporated skim milk
In a large bowl, combine skim milk, pudding mix, nonfat dry milk and 3/4 teaspoon orange peel. Mix at low speed until just blended, 1 to 2 minutes. Using a seperate, clean, chilled bowl and chilled beaters, beat evaporated skim milk until soft peaks form. Fold into thickened pudding mixture. Spoon into dessert glasses and sprinkle with grated orange peel. Top with sugar-free whipped topping if desired.
Note: This recipe, without the topping, has 13 g protein and 26 g carbs
OREO COOKIE DESSERT
2 small pkgs sugar-free instant vanilla pudding mix
3 cups low-fat milk
8-oz light cream cheese, softened
8-oz carton frozen sugar-free whipped topping, thawed
16 Oreo sugar-free cookies, broken into pieces
Mix together pudding mix and milk on low speed of electric mixer; add cream cheese and mix until well blended. Add whipped topping and mix well with a large spoon (do not use mixer). Add cookie pieces and mix in. Chill for several hours or overnight before serving.
AMERICANA PARFAITS
1/2 cup fresh blueberries
1 cup fresh strawberries
1 small package strawberry-flavored sugar-free gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
3/4 cup frozen sugar-free whipped topping, thawed
Wash fruit and pat dry on a paper towel; set aside. Reserve 3 strawberries with leaves still attached. Reserve 6 blueberries and set aside with the 3 strawberries. Get six parfait glasses and divide the remaining fruit evenly between them. Set aside.
In a medium mixing bowl, stir boiling water into gelatin. Stir at least two minutes to dissolve gelatin completely. Put cold water in a two-cup measuring cup and add ice cubes to make 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining bits of the ice cubes. Pour out 3/4 cup of the gelatin and set aside. Pour the remaining gelatin evenly over the fruit in the six parfait glasses. Refrigerate 1 hour or until set but not firm. Using a wire whisk, stir whipped topping into the remaining gelatin until smooth. Spoon over gelatin in parfait glasses. Refrigerate 1 hour or until firm. Before serving top half the glasses with the reserved strawberries and half with the reserved blueberries.
FROZEN COCOA DESSERT
1 medium ripe banana
1cup orange juice
1/2 cup cold water
1 cup cream
1/2 cup Splenda
1/4 cup baking cocoa powder
Slice banana into the container of a blender. Add orange juice and cold water. Cover and blend until smooth. Add remaining ingredients, cover again and blend well. Pour into a freezer-proof square pan. Cover and freeze until hard around the edges.
Spoon the partially frozen mixture into blender container. Cover and blend until smooth but not melted. Pour into a 1-quart mold. Cover and freeze until firm. Unmold onto a plate that has been chilled. Slice and serve.
SUNSHINE CUPS
3/4 cup boiling water
1 small pkg sugar-free orange gelatin
1/2 cup cold orange juice
1/2 cup cold water
1/2 cup fresh raspberries
1 small can mandarin oranges, rinsed and drained
Put dry gelatin into a medium mixing bowl. Stir in boiling water and still at least two minutes until gelatin is completely dissolved. Stir in juice and cold water. Refrigerate approximately 1 1/2 hours until thickened to the point that a spoon drawn through the mixture leaves a definite impression.
Take 3/4 cup of the thickened mixture out and set aside. Stir raspberries and orange segments into the remaining gelatin mixture. Pour into 6 serving dishes or into 1 larger bowl. Beat the reserved gelatin on high speed of electric mixer until fluffy and approximately doubled in volume. Spoon over gelatin. Refrigerate at least 3 hours until firm.
This recipe is good anytime but is especially tasty on hot summer days.
APPLE DUMPLINGS
2 cups self-rising flour
1/2 cup shortening
3/4 cup low-fat milk
5 cups chopped apples
1 cup Equal Sugar-Lite
1 tsp cinnamon
Preheat oven to 375 degrees. Cut flour into shortening as if making a pie crust. Add milk. Make into a dough and roll out into a rectangle. Add Equal and cinnamon to apples and mix together. Spread apple mixture over dough. Roll up jelly-roll style and cut into slices. Place into a baking pan and pour syrup over all. Bake 1 hour.
To make sauce: Bring to boiling:
2/3 cup butter, 1/2 cup sugar, 1 cup Splenda and 1 1/2 cups boiling water
NOTE: The sauce in this recipe uses 1/2 cup sugar. You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don't like the applesauce results. But be aware of this when fitting this recipe into your diet!
PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS
CRUST: 36 low-fat, sugar-free chocolate wafer cookies
1/4 cup Splenda granular
5 tbsp light butter, melted
PEANUT BUTTER CENTER: 1/2 cup Splenda granular
3 tbsp reduced-fat peanut butter
3 tbsp low-fat cream cheese
CHOCOLATE FILLING: 4 oz unsweetened chocolate
8 oz low-fat cream cheese
1 3/4 cup Splenda granular
1/2 cup skim milk
1/2 cup egg substitute
1 tsp vanilla extract
2 oz sugar-free dark chocolate, melted; optional
Preheat oven to 350 degrees.
CRUST: Crush cookies into fine crumbs by placing in a large zip-lock type bag, sealing and crushing with a rolling pin. Place in small bowl, add Splenda and butter. Mix and set aside.
CENTER: Mix Splenda, peanut butter and cream cheese together well in a small mixing bowl and set aside.
FILLING: In a small saucepan, over low heat, melt unsweetened chocolate. Set aside. Place cream cheese and Splenda in small mixing bowl and beat until soft. Slowly add milk. Mix using a wire whisk, until smooth. Add melted chocolate and stir to mix. Add egg substitute and vanilla. Mix well.
TO ASSEMBLE: Place 24 mini foil baking cups on a sheet pan. Divide crust mixture evenly between the cups. Press into bottom of cups. Place 1/2 teaspoon of the peanut butter mixture in the center of each crust. Spoon chocolate filling into cups over the peanut butter mixture and crust. Firmly tap pan on countertop to get rid of any air bubbles. Bake 10-15 minutes or until slightly firm to touch. Chill 2 hours before serving. Drizzle melted chocolate over tops if desired.
BROWNIES
3/4 cups cocoa powder
1/2 tsp baking soda
2/3 cup vegetable oil
1/2 cup boiling water
2 cups Equal Sugar Lite
2 eggs or 1/2 cup egg substitute
1 1/3 cups flour
1 tsp vanilla extract
1/4 tsp salt
1/2 cup chopped walnuts or pecans
In large mixing bowl, stir cocoa and baking soda together. Blend 1/3 of the oil into cocoa mixture. Add boiling water and stir until it thickens. Stir in Equal, eggs and remaining oil. Stir until smooth. Add flour, vanilla extract and salt. Blend together completely adding in nuts. Pour in a 9x13-inch baking pan that has been sprayed with non-stick vegetable oil spray. Bake for 35-40 minutes.
KANSAS CHERRY COBBLER
1 stick butter
1 cup Equal Sugar-Lite
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 cups pitted cherries
1/2 cup Equal Sugar-Lite
Preheat oven to 350 degrees.
Melt butter in an 8-inch square baking pan. Mix 1 cup Equal, flour, baking powder, salt and milk until smooth. Pour mixture over melted butter in pan. Pour cherries over top of batter. Sprinkle 1/2 cup Equal over the very top. Bake for 30 minutes.
CHERRY DELIGHT
1 sugar-free angel food cake
1 pkg (8 oz) cream cheese, softened
1 small pkg sugar-free instant vanilla pudding mix
1 tsp vanilla extract
3 tbsp Splenda
1 can lite cherry pie filling
1 small carton sugar-free frozen whipped topping, thawed
1/3 cup chopped pecans, if desired for garnish
Tear cake into bite size pieces and lay on bottom of a 9x13-inch pan. Mix pudding according to package directions and refrigerate until set. Mix cream cheese, vanilla and Splenda into the pudding. Pour mixture over top of cake pieces. Spread pie filling over pudding mixture. Top with whipped topping. Sprinkle chopped pecans over the top. Refrigerate 1 hour before cutting to serve.
CHOCOLATE ECLAIR DESSERT
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs or 1 cup egg substitute
1 small pkg instant sugar-free vanilla pudding mix
2 3/4 cups low-fat milk
1 pkg (8 oz) light cream cheese, softened
1/2 cup sugar-free chocolate syrup
Preheat oven to 400 degrees. In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low and add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. Add eggs, one at a time or 1/4 cup at a time, beating well after each addition. Beat until the batter becomes smooth. Spread into a greased and floured 13x9-inch baking pan. Bake for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth. Just before serving, place the bottom eclair layer on a serving platter and cover with filling. Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.
NOTE: This is a good diabetic recipe because it has a good carb to protein ratio of 15 g to 6 g.
FROZEN ANGEL TOFFEE DESSERT
1 sugar-free Angel Food Cake
6-8 oz sugar-free chocolate covered English toffee
8 oz carton frozen whipped topping, thawed
unsweetened cocoa powder for garnish
Crush or finely chop the candy and reserve 1/3 cup. Fold remaining crushed candy into the whipped topping. Tear cake into pieces about 1-inch in size. In a large mixing bowl, fold the cake pieces into the whipped topping. Press mixture into a 9x13-inch ungreased pan or dish. Lightly press down on mixture. Sprinkle the reserved candy over the top of the cake mixture. Cover and freeze about 1 and 1/2 hours until firm. Cut into squares and place on dessert dishes. Dust with cocoa powder if desired.
COOKIES 'N'CREAM BERRY DESSERTS
2 cups quartered fresh strawberries
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tbsp SPLENDA, divided
2 tsp lemon juice
4 oz reduced-fat cream cheese
1 1/2 cups fat-free whipped topping
1/8 tsp ground cinnamon
12 miniature sugar-free meringue cookies, quartered
In a large mixing bowl, combine the berries, SPLENDA, and lemon juice. Set aside and let stand at room temperature for 30 minutes.
In a small mixing bowl, beat cream cheese until smooth. Beat in the whipped topping, cinnamon and remaining SPLENDA until combined. Just before serving, divide the berry mixture among six dessert dishes. Add a dollop of the whipped topping mixture to each and top with a sprinkling of cookies.
STRAWBERRY-RHUBARB ANGEL TORTE
1 sugar-free angel food cake
Filling: 2 cups sliced fresh rhubarb
1/2 cup Equal Sugar-Lite
1 tbsp orange juice
1 1/2 cups sliced strawberries
Frosting: 1 1/2 cups heavy (whipping) cream
3 tbsp Equal Sugar-Lite
15 oz ricotta cheese
1/4 cup powdered sugar (see how-to section of this site to make sugar-free powdered sugar)
Cut cake horizontally to make 3 layers.
To make the filling:
In a two-quart saucepan, mix together the rhubarb, Equal and orange juice. Stirring occasionally, cook over medium heat for about 10 minutes. Cool 15 minutes and fold in the strawberries. Refrigerate for 45-60 minutes.
To make the frosting:
In a chilled medium mixing bowl, beat whipping cream and Equal on high speed of electric mixer until stiff peaks form. In a large mixing bowl, beat cheese and powdered sugar on medium speed until fluffy. Fold in the whipped cream.
To assemble:
Put bottom layer of cake on a cake plate. Top with one-half the filling mixture. Add the second layer and top with the remaining filling mixture. Top with the third layer. Frost the sides and top with the frosting mixture. If desired, decorate the top with whole or sliced strawberries.
NOTE: Store this torte covered and in the refrigerator.