Diabetic Recipes 2

Everything Chocolate--Diabetic Recipes 2

Peanut Butter 'n Banana Cookies

1/2 cup (125 ml) peanut butter (at room temperature)

1/4 cup (50 ml) margarine, softened

1/3 cup (75 ml ) mashed ripe banana

1 egg

1/2 tsp (2 ml) vanilla

1 cup (250 ml) all-purpose flour

1/2 cup (125 ml) Splenda Granular

1/2 tsp (2 ml) baking soda

1/2 tsp (2 ml) salt

1. Cream peanut butter, margarine, banana, egg and vanilla until light and fluffy. Mix remaining ingredients separately. Blend into peanut butter mixture until smooth.
2. Form into 1 inch balls. PLace on baking sheets. Flatten with fork to desired thickness. Bake at 350°F for 10 to 12 minutes or until golden brown on bottoms. Cool on rack.
Makes 3 dozen cookies.

4.3 g carbohydrate

1.5 g protein

3.1 g fat

50 calories (per cookie)

Traditional peanut butter cookies made moister and more flavourful with mashed banana - two favourite flavours for one great cookie.

Easy Banana Muffins

1 cup mashed bananas (2 or 3 medium)

1 cup miracle whip dressing (low fat or ultra low fat for those watching their waistlines too)

3/4 cup Splenda Granular

2 cups all-purpose flour (sub. 2/3 cup whole wheat, 1 1/3 all purpose)

2 tsp. baking soda

1/2 tsp. salt

1. In medium large bowl beat bananas.
2. Beat in sugar and salad dressing.
3. Stir in flour, soda and salt just until moistened.
4. Fill muffin cups and bake at 350°F for 20-25 minutes.
Makes 12 regular size or 6 large size muffins. You may substitute peeled, grated zucchini or canned pumpkin in place of the banana using equal amounts.

If time is limited this is a speedy and delicious treat.

Diabetic Raisin Bars

1/2 cup shortening

1 egg

1 teaspoon vanilla

1 tablespoon Sweet-10

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 cup flour

1 cup oatmeal

2 cups water

1 cup raisins

Boil raisins in water. Mix in order, then add cooled raisins. Pour into 9 x 13 inch pan, greased. Bake in 350° degree oven 25 to 30 minutes. These freeze well.

I have not tried these as of yet, so if you do first let me know how they taste.

Peach Upside-Down Cake

Fruit Layer:

1 can sliced peaches in juice (14 oz/398 ml)

1 tbsp. margarine (15 ml)

1/4 cup (50 ml) Splenda granular

1/2 tsp. (2 ml) cinnamon
Cake Layer:

1/4 cup (50 ml) margarine , softened

1 egg

1/4 tsp. (1 ml) almond extract

1 1/2 cups (375 ml) all-purpose flour

1/2 cup (125 ml) Splenda granular

1 tsp. (5 ml) baking powder

1/2 tsp. (2 ml) baking soda

1/4 tsp. (1 ml) salt

3/4 cup (175 ml) skim milk

Heat oven to 350° F. Drain peaches, reserving 1 tbsp. (15 ml) juice. Melt margarine in 9 inch round cake pan in oven. Combine Splenda and cinnamon; sprinkle over margarine. Drizzle with reserved juice. Arrange peach slices on top.
For cake, cream margarine until softened. Beat in egg and almost extract. Combine flour, Splenda, baking powder, baking soda and salt, beating until smooth after each addition. Spread gently over peaches in pan.
Bake for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto serving plate. Serve warm or cooled , cut in wedges.
Makes 8 servings.

26.3 g carbohydrate

4.4 g protein

7.4 g fat

189 calories (per peice)

So attractive to serve, so much flavor and yet few calories make this a perfect dessert. Try other canned fruits too. Also fresh fruit works great.

Brandied Cranberries

1 pkg. Cranberries (fresh or frozen)(12 oz)

2 cups Splenda Granular

4 tsp. cornstarch

1/2 cup water

1/4 cup brandy

Place cranberries in a 13 x 9 inch baking dish. Combine Splenda and cornstarch; sprinkle over cranberries. Drizzle with water. Cover. Bake at 300° F for 1 hour. Remove from oven and stir in brandy. Store in covered container in refrigerator.

Makes about 575 ml (2 1/3 cups)
Each serving:15 ml (1 tbsp)

2.7 g carbohydrate

0 g protein

14 calories

A wonderful accompaniment for your turkey dinner with very few calories. If brandy is not your favorite, try an orange liqueur instead; equally sensational!

Sugarless Chocolate Splenda Cake

2 1/4 cups all-purpose flour (550 Ml)

1 cup (250 Ml) Splenda Granular sugar substitute

1/2 cup (125 Ml) unsweetened cocoa powder

1 1/2 tsp (7 ML) baking soda

1/2 tsp (2 Ml) salt

2 eggs

1 1/2 cups (375 Ml) sour milk** **(combine 4 tsp (20 Ml.) vinegar with 1 1/2 cups (375 Ml. sweet milk)**

1/3 cup (75 Ml) vegetable oil

1/2 cup (125 Ml.) apricot jam, with no added sugar

Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350° F (180°C) 20 - 25 minutes. Cool for 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
Glaze
Combine 1/4 cup (50 Ml) cocoa powder, 2 Tbsp Splenda (25 Ml) and 4 tsp (20 Ml) cornstarch in saucepan. Whisk in 1/2 cup (125 Ml) milk, then 1/4 cup (50 Ml) corn syrup and 1 tsp (5 Ml) vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.
Makes 12 servings

33 g carbohydrate

6 g protein

9 g fat

228 calories (per serving)

This is a wonderful little low fat cake!

Grandpa's Old-Time Spice Cake

1 1/2 cups all purpose flour

3/4 cup Sugar Twin

1 1/2 teaspoons baking soda

1 teaspoon apple pie spice

3/4 cup raisins

1/2 cup fat-free mayonnaise

1/4 cup plain fat-free yogurt

1 cup unsweetened apple juice

1 teaspoon vanilla extract

Preheat oven to 350°. Spray an 8-by-8-inch baking dish with cooking spray. In a large bowl, combine flour, Sugar Twin, baking soda, and apple pie spice. Stir in raisins. Add mayonnaise, yogurt, apple juice, and vanilla extract. Mix well to combine. Spread mixture into prepared baking dish. Bake 30 to 35 minutes or until toothpick comes out clean. Let cool.
Makes 8 servings

38 g carbohydrate

3 g protein

0 g fat

164 calories (per serving)

Cream Puffs

1/2 cup water

1/4 cup solid margarine

1/2 cup all-purpose flour

1 tbsp (15 ml) Splenda Granular

2 eggs

Place water and margarine in saucepan. Bring to boil. Stir in flour and Splenda all at once, stirring well to combine. Cook until mixture forms a ball in centre of saucepan.
Remove from heat; cool 10 minutes. Add eggs, one at a time, beating well after each addition until smooth and satiny. Spoon tablespoons of dough onto baking sheet.
Bake at 450° F for 10 minutes. Reduce temperature to 300° F and bake 15 minutes longer. Cut a small slit in sides of puffs, return to oven for 5 minutes. Cool. Store in airtight container.
To serve, cut puffs in half. Fill with a scoop of frozen yogurt and top with sauce.
Makes 16 servings.

3.2 g carbohydrate

1.2 g protein

3.4 g fat

49 calories

These wonderfully light cream puffs really are simple to prepare. They can be filled and topped with a variety of tasty treats. We suggest a frozen yogurt filling topped with a sauce of your choice.

Apple Crumb Pie

Filling:

6 medium apples

1/2 tsp. (2 ml) Grated lemon rind

1 tbsp. (15 ml) Lemon juice

3/4 cup (175 ml) Splenda Granular

1 tbsp. (15 ml) All-purpose flour

2 tsp. (10 ml) Cinnamon

1 Pie crust unbaked 9"
Topping:

1/2 cup (125 ml) Rolled oats

1/4 cup (50 ml) All purpose flour

1/4 cup (50 ml) Splenda granular

1 tsp. (5 ml)Cinnamon

3 tbsp. (45ml) Calorie reduced margarine

1/4 cup (50 ml) Sliced almonds (optional)

For Filling: Pare, core and cut apples into 1/4 inch thickslices. Toss with lemon rind and juice. Separately, combine Splenda granular, flour and cinnamon. Mix with apples. Place in pie crust.
For Topping: Combine rolled oats, flour Splenda granular and cinnamon. Stir in margarine untilmixture is crumbly. Spoon evenly over apples. Add almonds, if desired. Bake at 425° F for 10 minutes. Reduce oven temp. to 350° F, bake 35 to 40 minutes longer or until apples are tender.
Makes 8 servings

36.3 g carbohydrate

3 g protein

10.3 g fat

244 calories (per serving)

Strawberry Breakfast Delight

1 egg

1 egg white

1 tbsp. (15 ml) SugarTwin Granulated or Splenda Granular low calorie sweetener

2 tbsp. (25 ml) all-purpose flour

1 tsp. (5 ml) oil

1 tsp. (5 ml) vanilla

2 tbsp. (25 ml) low calorie cottage cheese at room temperature

8 strawberries

cinnamon

In a small bowl, whisk together egg, egg white, sweetener, flour, oil and vanilla. Pour into non stick skillet, swirl to spread evenly. Cook over medium low heat for about 5 minutes or until top of omelette is set. Remove from heat; spread cottage cheese evenly over top. Slice strawberries and arrange evenly over cheese. Gently fold omelette in half and remove to warm platter. Sprinkle lightly with cinnamon and cut in half to serve. Makes 2 servings.

Chocolate-Chocolate Pie

2/3 cup unbleached flour

3 tablespoons 1-minute quick oats

1 tablespoon regular wheat germ

1/4 teaspoon baking powder

3 tablespoons cold, sweet, soft corn oil margarine

3 tablespoons ice water

1 ounce semisweet chocolate

1/2 cup evaporated skim milk

1 1/2 tablespoons cocoa powder

1 teaspoon vanilla extract

2 teaspoons unflavored powdered gelatin

1 egg yolk

2 egg whites

1/4 cup unsweetened apple juice

1 tablespoon plus 2 teaspoons granulated fructose (available in health food stores)

Crust:
Preheat oven to 450°F. Measure flour into workbowl of food processor that has been fitted with steel blade.
Add oats, wheat germ, and baking powder. Process for 15 seconds. Remove cover. Drop margarine in 3 separate spots over dry mixture. Cover and process until mixture is crumbly (about 6 seconds). With machine running, pour water through feed tube. Process until a mass forms (about 10 seconds).
Place dough on large sheet of waxed paper. Knead briefly into a ball. Press into a 9-inch circle. Cover with another sheet of waxed paper. Place on a flat plate and chill for 30 minutes.
Between the two sheets of waxed paper, gently roll dough into an 11-inch circle (pastry will be very thin). Change sheets of waxed paper if they tear. Carefully peel off top sheet. Lift up bottom sheet with dough, invert, and ease into a 9-inch pie pan. Gently pull off paper.
Bake shell until bottom is lightly browned (10 to 12 minutes). Place in freezer so it will be cold when filling is added. FILLING:
Place 1 inch of water in a medium-size saucepan and bring to a simmer. Chop chocolate and place in a small metal or glass bowl. Set bowl in saucepan and stir constantly with a rubber spatula until chocolate is melted. Remove bowl from heat and set aside. Keep water at a simmer.
In a large metal bowl, whisk together milk, cocoa, and vanilla. Separate 2 tablespoons of this mixture into a small mixing bowl, and put the remaining mixture in the freezer. Add 2 teaspoons of water to the bowl containing the 2 tablespoons of mixture. Sprinkle with the gelatin and set aside.
Place the egg yolk and whites into separate medium-size mixing bowls. Into the yolk, whisk apple juice and 2 teaspoons fructose. Set the bowl in saucepan and whisk vigorously until the yolks are foamy and hot to the touch. Remove bowl from heat. Beat mixture with an electric mixer on high until peaks begin to form (about 4 to 5 minutes). Set aside.
Into the egg whites, whisk the remaining 1 tablespoon fructose. Place bowl on top of simmering saucepan (if water has evaporated, add more). Whisk until whites are hot to the touch. Remove bowl from heat and beat whites with an electric mixer on medium-high until almost stiff (about 1 minute). Set aside.
Remove chocolate milk mixture from freezer and beat with an electric mixer on medium-high until foamy (about 2 minutes). Gently fold the chocolate/gelatin mixture into the whipped yolks, then add to the chocolate milk bowl. Whisk the whipped whites briefly to smooth them, and add to the mixture. Quickly fold all ingredients together and pour the mixture into the prepared pie shell. Place in the freezer for 20 to 30 minutes. Transfer pie to refrigerator until completely set
Yield: 1 pie
Serving size: 1 slice

1 starch / bread	1 1/2 fat	Calories:146	Carbohydrates:17g	Protein:6g
Fat:7g	Saturated Fat:2g	Cholesterol:35mg	Dietary Fiber:1.3g	Sodium:96mg

FYI
Diabetic Newsletter submissions
Canadian Diabetes Association
Managing Your Diabetes
Reduced-Calorie Sweeteners
Diabetes News
Ask the Dietition
Sweet 'N Low Recipes
Unbelievable Desserts with Splenda
Children with Diabetes
Jennifer's Splendid Desserts
Equal recipes and information
Diabetic Gourmet
Dr. Mirkin's Website
MedicAlert Foundation
Sugar Free Cookies
healthy-diabetic-recipes.co.uk
Splenda Product Information/where to purchase Splenda
The Candy Lady (Diabetic Chocolates and Candies)

The Oreo Cookie Personality Test :: History of Hot Chocolate :: Processing Chocolate
Chocolate Quotes :: Diabetic Recipes 1 :: Chocolate Links :: Link to Me

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Disclaimer
I am NOT a registered nurse, or anyone who can assist properly with this. The only person that you should be diagnosed by is your own doctor. I have recipes listed on this page, and links to helpful sites, for it's a shame to be denied sweets when there are so many alternatives. Please do not e-mail me asking for information that you should be seeking from a qualified person. Thank you!