QUICK AND EASY BROWNIE SUNDAE

1/2 cup Joseph's Sugar-Free Bite Size Brownies

1 scoop Sugar-Free Vanilla Ice Cream

1 tbsp Sugar-Free Chocolate Syrup

Chopped nuts for garnish, if desired

In an ice cream bowl, place the brownie bites.  Top with the scoop of ice cream.  Drizzle the chocolate syrup over the ice cream.  Sprinkle with the chopped nuts, if desired.

Yield: 1 brownie sundae

Note:  We have a link to Joseph's Lite Cookies on this website, if you have a problem finding these little brownie bites in your local store.

 

 

LEMON ICE

1 cup boiling water

1 pkg (4-serving size) Lemon Flavored Sugar-free gelatin

1 cup cold lemon-lime flavored seltzer

1/2 tsp grated lemon rind

3 tbsp fresh lemon juice

In a medium bowl, stir the boiling water into the gelatin; mix at least two minutes or until the gelatin is completely dissolved.  Add the seltzer, lemon rind, and lemon juice.  Stir to blend well.  Pour into a 9-inch square pan and cover.  Put the pan in freezer and freeze for at least 3 hours or until frozen.  Remove from the freezer and let stand at room temperature for 10 minutes to soften slightly.

Either beat the mixture with an electric mixer or blend in a blender on high speed until smooth.  Spoon evenly into 6 dessert dishes.  Store in the freezer.

When ready to serve, remove from freezer and garnish each dish with a mint spring, if desired.

 

 

OLD-FASHIONED BREAD PUDDING

3 slices day-old white bread, crust removed

3 slices day-old whole-wheat bread, crust removed

2 tbsp butter, melted

3/4 cup Splenda granular

1 tsp ground cinnamon

1/2 cup seedless raisins

vegetable oil cooking spray

4 eggs, beaten

2 cups 1% milk

1 tsp vanilla extract

Preheat oven to 350 degrees.

Spray a 1 1/2-quart casserole dish with the vegetable oil cooking spray; set aside.

Brush bread lightly with melted butter; sprinkle with 1 teaspoon of the Splenda granular and the cinnamon.   Cut each bread slice into quartersand layer with the raisins in the prepared dish.  Set aside.

In a bowl, combine eggs, milk, vanilla, and remaining Splenda.  Pour the mixture over the bread and raisins.

Place the dish in a baking pan that contains 1-inch hot water.  Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.  Serve warm.

 

 

ORANGE FRAPPE

1/4 cup reduced-fat ricotta cheese

1 tsp nonfat dry milk

1 tsp honey

1/2 tsp shaved orange peel

1 whole strawberry, stem attached, for garnish

sprinkle of cinnamon, optional

In a small bowl, combine the ricotta cheese, milk, honey and orange peel.  Stir to blend thoroughly.  Garnish with the strawberry and a srinkle of cinnamon, if desired.

Yield: 1 serving

 

 

PAULINE'S CHOPPED APPLE DUMPLINGS

Enough pastry for 2 pie crusts

4 cup chopped apples

1 1/2 tsp salt

1/2 gallon water

Splenda granular

cinnamon

butter

Mix salt in water and add chopped apples.  Mix around well.  This is to keep the apples from turning dark.  Drain well.

Roll the pastry dough to a thin rectangle and cut into 6-inch squares.  Place 1/2 cup apples in the center of each square. Cover each one with 1 tablespoon Splenda, a sprinkle of cinnamon, and a dot of butter.  Bring opposite points of pastry dough up over the apples.  Place dumplings in a baking dish.  Make the following syrup and pour over the dumplings.  Then bake in a preheated 350 degree oven for 30 minutes.  Best when served warm.

SYRUP:

2/3 cup Splenda granular

1 1/2 cups water

2 tbsp butter

1/4 tsp cinnamon

Mix all ingredients in a small saucepan.  Bring to a boil over medium-high heat.  Boil for 3 minutes and pour over the dumplings.

 

 

 

 

BUTTERSCOTCH PUDDING

2 tbsp nonfat dry milk

1 1/2 tbsp cornstarch

1/4 cup Splenda Brown Sugar Blend

1 can (12-oz) fat-free evaporated milk

1 egg, beaten

1/2 tsp vanilla extract

Sugar-Free frozen whipped topping, thawed

In a medium-size heavy saucepan, whisk together dry milk, cornstarch, and Splenda Brown Sugar Blend.  Add the evaporated milk and egg gradually; whisk constantly.  Place pan over medium-high heat and cook, whisking constantly, for 5 minutes or until thickened.  Remove pan from the heat.  Add the vanilla extract and whisk until combined.  Pour pudding evenly into 4 pudding cups.  Allow to cool then refrigerate 1 hour to 3 days.  Serve chilled with a spoonful of whipped topping on top.

Per serving: 173 calories, 28 g carbs, 8 g protein, 1 g fat

 

 

COCONUT RICE PUDDING WITH FRESH BERRIES

1 cup instant brown rice

3 cup water

6 tbsp nonfat dry milk powder

4 tsp honey

1/2 tsp coconut extract

grated coconut for garnish

2 cups fresh berries of your choice

In a microwave-safe bowl combine rice and water.  Stir to blend.  Cover bowl with plastic wrap and cut a small slit in center to vent.  Microwave on high 6 to 7 minutes.  Reduce the heat to medium and cook 3 to 6 minutes longer until rice is almost tender.  Remove bowl from microwave and allow to sit for 5 minutes or until the rice has softened.  Carefully, to prevent burns, remove the plastic wrap.  Stir the milk honey and coconut extract into the rice.  Gently fold in the fresh berries.

Yield: 4 servings.

 

 

 

FRESH AND FRUITY COBBLER

Biscuit Topping (Recipe Follows)

1/4 cup water

5 tsp Splenda, divided

1 tsp cornstarch

1/2 cup fresh blueberries

1/2 cup sliced peeled nectarine

1/2 cup strawberries, halved

Preheat oven to 350 degrees.  Prepare the biscuit topping.

Combine water, 3 teaspoons of the Splenda, and cornstarch in a small saucepan until well blended.  Cook over medium heat for 5 minutes or until mixture thickens, stirring constantly.  Remove saucepan from the heat; let stand 5 minutes.

Add the blueberries, nectarine, and strawberries to the sugar mixture; toss to coat.  Spoon fruit mixture into a small casserole dish.  Sprinkle the remaining two teaspoons of Splenda over the fruit.  Drop tablespoons of the biscuit topping around the edge of the casserole dish.  Bake for 20 minutes or until topping is browned.  Serve immediately.

Yield 2 servings.

BISCUIT TOPPING:

1/3 cup all-purpose flour

1 tbsp Splenda

1/4 tsp baking powder

1/8 tsp baking soda

1 tbsp + 1 tsp butter

3 tbsp nonfat sour cream

2 tsp egg substitute

1/4 tsp vanilla

Combine flour, sugar, baking powder and baking soda in a medium bowl.  Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs.  Combine sour cream, egg substitute and vanilla in a small bowl until well blended.  Stir into flour mixture just until dry ingredients are moistened.

 

 

BERRY CRISP

1 cup old-fashion or quick cooking oats

1 cup all-purpose flour

1 tbsp Splenda granular

1 1/4 tsp cinnamon

1/2 tsp ground nutmeg

1/4 cup firmly packed Splenda Brown Sugar Blend

1 stick unsalted butter, softened

5 cups fresh berries ie blackberries, raspberries, blueberries, pitted cherries, or a combination of more than one.

Preheat oven to 350 degrees.  Spray a 9 x 13-inch pan with nonstick cooking spray.

In a large bowl, mix together oats, flour, Splenda, cinnamon and nutmeg.  Add brown sugar blend and mix; break up any lumps with the back of your spoon.  Add butter, distributing through the oat mixture,  using your clean hands is the best way, until crumbly.  Place the berries in the bottom of the prepared baking pan.  Scatter the oat mixture over the top of the berries.  Be sure to cover the berries evenly.  Bake at 350 degrees for about 40 minutes until the juices begin to bubble around the edges.  The topping should be lightly browned and crisp.

Note:  This crisp is really good served warm with vanilla sugar-free ice cream!

 

 

ENLIGHTENED RASPBERRY CHOCOLATE TART

1-oz semi-sweet chocolate

1 tsp canola oil

1 low-fat graham cracker pie crust

1/3 cup pasteurized egg whites

1 1/2 cup nonfat half-and-half

1 pkg (1.3 oz) instant sugar-free chocolate fudge pudding mix

4-oz fresh raspberries

1 tbsp grated bittersweet chocolate

In a small saucepan over very low heat, melt semi-sweet chocolate in the canola oil.  Stir until the chocolate is melted to a smooth liquid.  Pour into the graham cracker crust.  Tilt and turn the pie pan until the entire bottom is evenly coated with the melted chocolate.  Do not try to do this with a spatula as you will break up the crust!  In a small deep bowl, whip the egg whites until fluffy; set aside.  Mix half-and-half and the pudding mix in a medium bowl.  Fold the egg whites and stir until thickened.  Arrange the fresh berries over the chocolate in the crust.  Pour the pudding mixture into the shell to cover the berries.  Top with grated bittersweet chocolate.  Freeze for 2 hours or overnight.  Let stand at room temperature 15 minutes before slicing into 8 wedges.  Garnish with fresh berries and a mint leaf, if desired.

Per wedge:  170 calories, 25 g carbs, 5 g protein

 

 

Raspberry Parfaits

1 qt fresh raspberries

1/4 cup Splenda Granular

1 cup whipping cream

1 cup sugar-free vanilla ice cream, softened

sugar-free whipped topping, if desired for garnish

Chill a large mixing bowl and beaters in the freezer for about ten minutes.  Rinse raspberries, drain on paper toweling and pat dry.  Reserve 1/3 cup and set aside.  Put the remaining berries in a medium mixing bowl.  Sprinkle the Splenda over the berries.  Crush the berries lightly with the back of a spoon to release a little of the juice.  Let stand at room temperature while preparing the ice cream mixture.

Combine the whipping cream and the ice cream in the chilled mixing bowl.  Beat with the chilled beaters of electric mixer at low speed until blended.  This should take about 1 minute. 

To prepare the parfaits, arrange as follows in six parfait glasses:  raspberries, cream mixture, raspberries, cream mixture.  Top with reserved raspberries and sugar-free whipped topping, if desired. 

Note:  For variation, add some crushed chocolate cookie crumbs after the first layer of the cream mixture.

 

 

 

 

EASY CHOCOLATE CHERRY DESSERT

1 can no-sugar-added cherry pie filling

1/2 box 1/2 the sugar chocolate cake mix

1stick butter

1/4 cup slivered almonds

Spray an 8-inch square baking pan with nonstick cooking spray.  Pour the pie filling into the sprayed pan.  Sprinkle the cake mix over the pie filling.  (Seal remaining half of mix in a ziptop bag and save for another use or to make this recipe again later.) Dot cake mix with the butter and sprinkle the slivered almonds over the top.  Bake at 375 degrees for about 40 minutes or until cake is done.

Yield: 9 pieces.

 

 

 

 

 

DIABETICS APPLE CRISP

1/2 cup Splenda Brown Sugar Blend

2 tbsp all-purpose flour

1/2 tsp ground cinnamon

4 cups peeled and thinly sliced apples (Rome recommended)

TOPPING:

1 1/4 cups quick cooking oats

1/2 cup all-purpose flour

1/4 cup Splenda Brown Sugar Blend

3/4 cup chopped nuts

1/2 cup butter, melted

Preheat oven to 350 degrees.  Lightly spray an 8-inch square baking dish with nonstick cooking spray.  Set aside.

To make the apple filling, combine brown sugar blend, flour, and cinnamon in a large bowl.  Add apples, tossing to coat.  Spoon into the prepared baking dish.  Set aside.

To make topping, combine oats, flour, brown sugar blend and nuts in a bowl.  Stir in butter.  The mixture will be crumbly.  Spoon over the apples mixture. 

Bake at 350 degrees for 45 minutes or until the apples are bubbly and the topping is golden brown.  Best when served warm.

Yield:  9 servings at 310 calories, 38 carbs, 4 grams protein each.  Enjoy this dessert after a meal that has a good protein count.  Do not over indulge!

 

 

 

 

YUM-YUM CHERRY CHEWBILEES

Crust:

1 cup walnut pieces, divided

1 1/4 cups all-purpose flour

1/4 cup Splenda Brown Sugar Blend

1/2 cup butter-flavored shortening

1/2 cup unsweetened flaked coconut

Filling:

2 pkgs (8-oz ea) cream cheese, softened

2/3 cup Splenda

2 eggs

2 tsp vanilla extract

1 can (21 oz) no-sugar-added cherry pie filling

Preheat oven to 350 degrees.  Grease a 13x9x2-inch pan; set aside. 

Chop 1/2 cup of the nuts coarsely for garnish; set aside.  Finely chop the remaining one-half cup of nuts.  Combine the flour and Splenda Brown Sugar Blend.  Cut shortening into mixture until fine crumbs form.  Add the finely chopped nuts and the coconut.  Mix well.  Remove 1/2 cup of mixture and set it aside.  Press remaining crumb mixture into the bottom of prepared pan.  Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.

To make the filling, beat cream cheese, Splenda, eggs and vanilla extract in a small mixing bowl at medium speed of electric mixer until smooth.  Spread mixture over the hot baked crust.  Return to the oven and bake for another 15 minutes.  Remove from oven.  Spread the cherry pie filling over the filling layer.  Combine the coarsely chopped nuts and the reserved crumb mixture together.  Sprinkle evenly over the cherry pie filling.  Return to the oven and bake another 15 minutes.  Remove from oven and allow to cool.  Refrigerate for several hours to chill thoroughly.  Cut into 36 bars.

 

 

 

HEAVENLY PEACH AMBROSIA

3 cups fresh sliced peaches

2 cups blueberries

1 1/3 cups flaked unsweetened coconut

Arrange half of the peaches in the bottom of a clear glass bowl; sprinkle with half the coconut.  Add the blueberries and sprinkle with the remaining coconut.  Top with the remaining peaches.  Chill.  Before serving garnish with a little additional coconut, if desired. 

 

 

 

 

 

STRAWBERRY-CREAM CHEESE MOUSSE

1 pkg (8 oz) low-fat cream cheese, softened

1 tsp vanilla extract

1 pkg (4-serving size) sugar-free strawberry gelatin

1/2 cup boiling water

1/2 cup cold water

2 cups sugar-free frozen whipped topping, thawed

2 cups sliced fresh strawberries OR frozen sliced sugar-free strawberries, thawed

Beat the cream cheese and vanilla in a large mixing bowl using an electric mixer set on low speed.  Beat until well blended, set aside.  In a small mixing bowl, stir boiling water into gelatin mix.  Stir until gelatin is completely dissolved, approximately 2 minutes.  Add the cold water and stir until slightly thickened.  Gradually add gelatin mixture to the cream cheese mixture, beating well until completely blended.  Gently fold in 1 1/2 cups of the whipped topping and the strawberries.  Spoon into ten small dessert dishes and refrigerate for at least one hour until firm.  Before serving top each with a dollop of the remaining whipped topping. 

Per serving of 1/10 of recipe:  70 calories, 9 carbs, 4 g protein

  

  

  

STRAWBERRY MOUSSE

4 cups quartered fresh (or unsweetened frozen) strawberries

1/2 cup Splenda

1 pkg. (1 oz) sugar-free instant vanilla pudding mix

1 carton (8 oz) frozen reduced-fat whipped topping, thawed

In a food processor or blender, combine strawberries and Splenda; cover and process until smooth.  Strain and discard seeds.  Return strawberry mixture to the food processor.  Add pudding mix and cover.  Process until mixture is smooth.  Transfer to a large bowl; fold in whipped topping.  Spoon into 8 dessert dishes.  Refrigerate until serving time. 

8 servings of 1/2 cup each =145 calories, 27 carbs, trace protein per serving

  

  

MICROWAVE APPLE CRISP

6 cups sliced, peeled tart apples

2 tbsp Splenda

3/4 tsp ground cinnamon, divided

1/4 cup water

1/2 cup all-purpose flour

1/8 tsp salt

2 tbsp + 2 tsp Splenda brown sugar blend

3 tbsp unsalted butter

In a bowl, toss apples with Splenda and 1/4 tsp of the cinnamon.  Place apples in an ungreased 8-inch square microwave-safe baking dish.  Sprinkle with water.  In another bowl, combine the flour, salt, brown sugar blend, and remaining cinnamon.  Cut in the butter until crumbly.  Sprinkle over apples.  Microwave, uncovered, on high for 10-12 minutes or until apples are tender.

Yield = 5 servings at the following per serving:  257 calories, 49 g carbs, 2 g protein

  

 

WHEAT GERM LEMON SQUARES

Crust:

1 cup flour

3/4 cup wheat germ

1/2 cup "fake" powdered sugar*

1/3 cup butter, softened

Filling:

1 1/2 cups Splenda

1/2 cup sugar

1 tsp baking powder

4 eggs

1/2 cup fresh lemon juice

1 3/4 tsps grated lemon peel

"Fake" powdered sugar*

Heat oven to 350 degrees. 

Lightly spray bottom of a 9 x 13-inch baking pan sprayed with non-stick cooking spray.  Combine crust ingredients in a large bowl.  Mix with electric mixer on low speed until well blended.  Mixture will be crumbly.  Press crumbs firmly onto bottom of pan.  Bake 15 minutes at 350 degrees.

To make filling, combine Splenda and sugar well in a large bowl.  Add flour and baking powder and mix well.  Add eggs and blend well.  Gently stir in lemon juice and peel.  Carefully pour over the hot crust.  Bake 25 to 30 minutes or until the edges are a light golden brown and the filling is set.  Cool completely.  Sprinkle with powdered sugar and cut into squares.

*To make sugar-free powdered sugar, see the Sugar-Free Powdered Sugar section of this website.

 

 

 

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.

NOTE:  Personally, I like to use 4 apples instead of 3.  And before I pour the batter over the apples, I sprinkle the apples with a tablespoon of Splenda's Brown Sugar Blend and a quarter teaspoon of cinnamon.  I also like a bit of Splenda and cinnamon sprinkled over the top of the batter before baking.

 

 

 

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.