- 2 tsp. (10 ml) cornstarch
- 1/2 cup (125 ml) cocoa
- 2 cups (500 ml) cold water
- Artificial sweetener equivalent to 40 ml (8 tsp) sugar (8 aspartame tablets)
- 2 tsp. (10 ml)vanilla
Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener amd vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks.
Makes about 550 ml (2 1/4 cups) sauce, 12 servings. Each serving:45 ml (3 tbsp)
2 g carbohydrate 1 g protein 12 calories
Variation: Mocha Sauce:Substitute 500 ml (2 cups) strong coffee for water in the above recipe.
Chocolate Dream Pie
The combination of a crunchy, crisp crust holding a velvety, smooth chocolate filling is a delectable dessert treat.
- 1 packet unflavored gelatin
- 1 1/2 cups (375 ml) Skim milk
- 1/4 cup (50 ml) cocoa
- 1 tbsp (15 ml) cornstarch
- 1 egg, separated
- Artificial sweetener equivalent to 10 tsp (80 ml) sugar (16 aspartame tablets, crushed)
- 1 tsp (5 ml) vanilla
- 1/4 cup (50 ml) instant skim milk powder
- 1/4 cup (50 ml) ice water
- 9 inch (1 L) baked Oatmeal Pie Crust (recipe below)
Sprinkle gelatin over 1/4 cup (50 ml) milk to soften. Let stand 5 minutes. Whisk 1 cup (250 ml) milk and cocoa together until well blended. Heat to boiling in a heavy saucepan; reduce heat and simmer 5 minutes. Stir together cornstarch, egg yolk and remaining 1/4 cup (50 ml) milk. Stir into cocoa mixture; continue cooking over low heat until mixture thickens. Mix in gelatin and sweetener until they dissolve. Remove from heat and stir in vanilla. Chill until partially set. Beat together egg white, skim milk powder and ice water until stiff peaks form. Fold into chocolate mixture. Spoon into pie shell. Chill about 4 hours until set.
Makes 8 servings.Each serving: 1/8 pie including crust
17 g carbohydrate 6 g protein 9 g fat 173 calories
Variation: Chocolate Mousse: Prepare filling as in recipe above. Spoon into 6 individual molds or a rinsed 4 cup (1 L) mold Chill about 4 hours until set.
Makes 6 servings. Each serving: about 1/2 cup (125 ml)
7 g carbohydrate 5 g protein 2 g fat 66 calories
Oatmeal Pie Crust
Oatmeal contributes to the flaky texture and provides the nutty flavor for this deliciously different pie crust.
- 1/4 cup (200 ml) all purpopse flour
- 1/2 cup (125 ml) quick rolled oats
- 1/2 tsp (2 ml) salt
- 4 tbsp (60 ml) vegetable oil
- 3 to 4 tbsp (45 to 60 ml) ice water
Combine flour, rolled oats and salt in a mixing bowl. Slowly drizzle in oil, mixing with a fork. Continue lightly mixing with fork and cutting through mixture until all dry ingredients are moistened and mixture resembles fine crumbs. Add 45 to 60 ml (3 to 4 tbsp) ice water, a few drops at a time, until mixture begins to form a ball. Pat into a 9 inch (1 L) pie plate. (Or roll between two sheets of waxed paper. Remove top sheet and turn pastry into pie plate; remove second piece of waxed paper.) Form a rim and flute edges. Fill and bake according to pie recipe.
For baked pastry shell:Prick pastry with fork in several places. Bake in a 400 deg. F oven 10 minutes until light golden brown.
Makes 6 servings.Each serving: 1/6 pie crust excluding filling
15 g carbohydrate 3 g protein 10 g fat 162 calories
Strawberry Angel Pie
Fresh or frozen strawberries work equally well in this colorful, light-tasting pie.
- 3 cups (750 ml) frozen unsweetened or fresh strawberries
- 1 cup (250 ml) water
- 1 packet unflavored gelatin
- 1 tbsp (15 ml) cornstarch
- 1 egg, separated
- Artificial sweetener equivalent to 14 tsp (70 ml) sugar (14 aspartame tablets, crushed)
- 1 tsp. (5 ml) vanilla
- 1/2 tsp (2 ml) almond extract
- 1/4 cup (50 ml) instant skim milk powder
- 1/4 cup (50 ml) ice water
- 9 inch Graham Cracker Crust (recipe below)
Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set.
Makes 6 servings. Each serving: 1/6 pie including crust
17 g carbohydrate 4 g protein 8 g fat 156 calories
Variation: Strawberry Angel Mousse:Prepare filling as in recipe above. Spoon into rinsed 4 cup (1 L) mold. Chill until set.
Makes 4 servings. Each serving: about 2/3 cup (175 ml)
11 g carbohydrate 5 g protein 2 g fat 82 calories
Graham Cracker Crust
A touch of cinnamon and nutmeg makes this popular pie crust tasty, and there is no need for the addition of sweetener.
- 3/4 cup (200 ml) graham wafer crumbs
- 3 tbsp (45 ml) melted butter or margarine
- 1/4 tsp (1 ml) each of cinnamon and nutmeg
Combine graham wafer crumbs, butter, cinnamon and nutmeg. Press into a 9 inch (1 L) pie plate or 8 inch square pan or 9 inch spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 2 tbsp (25 ml) of the crumb mixture to sprinkle on top of the filling.
Makes a 9 inch (1 L) pie crust, 8 servings. Each serving: 1/8 pie crust excluding filling
7 g carbohydrate 1 g protein 5 g fat 77 calories
Fruit Sorbet
Prepare a few different flavours of refreshing sorbet and scoop a variety onto serving plates for an elegant presentation. These are especially delicious when served with fruit sauce.
- 2/3 cup (150 ml) water
- 2/3 cup (150 ml) Splenda Granular
- 4 tsp (20 ml) lemon juice
- 1 medium honeydew melon, cantaloupe or pineapple
1. In small saucepan, combine water, Splenda and lemon juice, Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes.
2. Remove rind and seeds from fruit. Place fruit in food processor or blender and puree until smooth. (There should be 2 1/2 - 3 cups (625 - 750 ml) puree). Add Splenda mixture, process until blended. Pour into 8 x 8 x 2 inch (20 x 20 x 5 cm) metal pan. Freeze at least 4 hours or overnight. Cover pan for longer storage.
3. Let stand at room temperature about 15 minutes to soften slightly before serving. Scoop into dessert dishes.
Makes 8 servings
Raspberry Sorbet:Use 4 cups ( 1 L) fresh or frozen raspberries. Puree as above. Press through sieve to remove seeds. Proceed as above.
Note:If you have an ice cream maker, follow manufacturer's directions.
Honeydew: Cantaloupe: Raspberry: Energy: 65 calories Energy: 32 calories Energy: 31 calories Protein: 0.7 g Protein: 0.6 g Protein: 0.4 g Fat: 0.2 g Fat: 0.2 g Fat: 0.3 g Carbohydrates: 17 g Carbohydrates: 7.8 g Carbohydrates: 7.6 g
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Truffles à la Suzanne
These wonderfully rich chocolate truffles are made with Splenda Granular and powdered milk. This recipe is quite flexible and can use other chips, eg. white chocolate, butterscotch or peanut butter.
- 1/3 cup (75 ml) boiling water
- 3 tbsp (40 ml) margarine, melted
- 2/3 cup (150 ml) Splenda Granular
- 1 cup (250 ml) instant powdered skim milk
- 1 tsp (5 ml) lemon juice
- 2 cups (500 ml) semi-sweet chocolate chips
- 1/4 cup (50 ml) butter, softened
- 1/4 cup (50 ml) liqueur (Kahlua, Bailey's etc.) or strong coffee
- 1 cup (250 ml) crushed chocolate wafers, Oreo cookie crumbs or graham crumbs
- cocoa powder, finely chopped nuts, or chocolate sprinkles
1. Combine water, margarine, Splenda Granular, milk powder and lemon juice in blender container. Process until thick and smooth; set aside.
2. In top of double boiler over hot water, melt chocolate chips. Remove from heat. Stir in milk mixture, butter, liqueur and crumbs; mix well. Refrigerate about 2 hours or until firm enough to handle.
3. Form into balls and roll in cocoa, nuts or sprinkles. Store in refrigerator.
4.8 g carbohydrate 0.6 g protein 3 g fat 48 cal. (PER TRUFFLE)
Makes about 6 dozen truffles.
Light Chocolate Cheesecake
A contradiction in terms? Not with SPLENDA! This cheesecake tastes luscious, yet contains fewer calories and less fat. Serve it to family and friends, on any occasion, and use semi-sweet chocolate for an extra rich chocolate zip.
- Crust:
- 1 cup (250 ml) chocolate wafer crumbs
- 2 tbsp (25 ml) Splenda Granular
- 2 tbsp (25 ml) margarine, melted
- Filling:
- 2 cups (500 ml) 2% cottage cheese (500 g container)
- 1 pkg. (250 g) light cream cheese, softened, cut into cubes
- 2 eggs
- 3/4 cup (175 ml) light sour cream
- 1 1/4 cups (300 ml) Splenda Granular
- 1/2 cup (125 ml) unsweetened cocoa powder
- 1 tbsp. (15 ml) cornstarch
- 1 square semi-sweet chocolate, melted (optional)
1. Combine all crust ingredients. Press evenly onto bottom of 8" (20 cm) spring-form pan. Bake at 325°F. (160°C) for 5 minutes.
2. Meanwhile, in food processor, process cottage cheese until smooth. Add cream cheese and process until blended. Add remaining ingredients and process just until blended. Pour into pan.
3. Bake for 45 to 50 minutes or until firm around edges and slightly soft in center. Run knife around edge of cheesecake to loosen from pan. Cool on rack. Cover and chill. Garnish as desired (eg. fresh raspberries and chocolate curls).
Makes 12 servings
15.7 g carbohydrate 10.6 g protein 11.4 g fat 202 cal.(without chocolate)
Frozen Peanut Butter Pie (with splendid fudge sauce)
Peanut butter and chocolate combine wonderfully in desserts. The use of *light* products reduces calories without sacrificing great taste. Also serve Splendid Fudge Sauce over Cream Puffs, frozsen yogurt, brownies or angel food cake. Serve warm or chilled.
- Crust:
- 1 1/4 cups (300 ml) chocolate wafer crumbs
- 1/4 cup (50 ml) margarine, melted
- Filling:
- 1 pkg (250 g)light cream cheese, softened
- 3/4 cup (175 ml) Splenda Granular
- 1 cup (250 ml) light peanut butter
- 1/2 cup (125 ml) light sour cream or plain yogurt
- Splendid Fudge Sauce
- Chopped peanuts (optional)
1. Combine crust ingredients. Press into bottom and sides of 9 inch pie plate. Bake at 375°F for 8 minutes. Cool.
2. Beat cream cheese and Splenda Granular until smooth. Blend in peanut butter and sour cream until smooth. Spread evenly in crust. Cover and freeze.
3. To serve, let pie stand at room temperature about 15 minutes to soften slightly. Cut in wedges. Top each with warm sauce and sprinkle with peanuts.
Makes 8 servings
28 g carbohydrate 10 g protein 26.3 g fat 378 calories (without sauce)
Splendid Fudge Sauce
- 1/3 cup (75 ml) Splenda Granular
- 1/3 cup (75 ml) Fry's® unsweetened cocoa
- 1 1/2 tsp. (7 ml) cornstarch
- 1 tsp. (5 ml) instant coffee granules
- 1 can (160 ml) 2% evaportated milk
- 1/3 cup (75 ml) water
In small saucepan, combine Splenda Granular, cocoa powder, cornstarch and instant coffee.. Stir in evaporated milk and water. Cook and stir over medium heat until mixture comes to a boil. Simmer 1 minute. Remove from heat. Pour into bowl and cover with plastic wrap.
Serve warm or chilled. Store in refrigerator.
Makes about 1 cup (250 ml)
33.6 g carbohydrate 12.2 g protein 27.6 g fat 415 calories (with sauce & without peanuts)
Gingerbread Cookies
These yummy tasting cookies are very easy to prepare. We've omitted the icing to further reduce calories, however, you may decorate as desired.
- 2 cups (500 ml)all-purpose flour
- 2 tsp. (10 ml) ginger
- 1 1/2 tsp. (7 ml) cinnamon
- 1/2 tsp. (2 ml) cloves
- 1/4 tsp. (1 ml) baking soda
- 1/4 tsp. (1 ml) salt
- 2/3 cup (150 ml) shortening
- 2 eggs
- 2 tbsp. (25 ml) molasses
- 2 tbsp. (25 ml) milk
- 2/3 cup (150 ml) Splenda Granular
1. Mix together flour, ginger, cinnamon, cloves, baking soda and salt; set aside. Beat shortening with mixer until creamy. Add eggs, molasses and milk and beat 1 minute. Blend in Splenda. Gradually add flour mixture until blended. ( If necessary, blend in additional 1/4 cup (50 ml) flour by hand to form stiff dough). Refrigerate several hours or overnight.
2. Divide dough in half. Between sheets of wax paper, roll out each half to 1/8 inch (1 cm) thickness. Remove top sheet and cut dough with gingerbread man cutter. Place on lightly greased cookie sheets. Reserve dough scraps for rerolling. Using metal skewer, 'draw' design in cookies, as desired. Bake at 350°F for 8 to 10 minutes or until lightly browned and firm to touch. Cool on rack. Store in airtight container in refrigerator.
Makes about 20 (5 inch) gingerbread cookies.
12.1 g carbohydrate 2.0 g protein 7.3 g fat 123 calories (per cookie)
Strawberry Orange Jam
Adding orange zest and orange pieces gives a great new zip to strawberry jam. This no-cook freezer jam is especially easy to make and can be enjoyed all year long.
- 1 medium orange
- 2 1/2 pints (1.25 L) strawberries
- 1 1/2 cup (375 ml) Splenda Granular
- 1 pkg (45 g ) Garden Fare ® freezer jam gelling powder
1. Grate 1 1/2 tsp. (7 ml) orange rind from orange. Cut all peel from orange, including white pith and seeds; discard. Chop fruit and place in measuring cup. Crush strawberries, add to orange pieces to measure 4 cups (1 L) fruit mixture. In large bowl, combine fruit, orange rind and Splenda Granular. Let stand 15 minutes.
2. Slowly sprinkle gelling powder into fruit while stirring for 3 minutes. Let stand 5 minutes. Stir for 1 minute. Pour into steralized jars, leaving 1/2 inch (2 cm) head space. Seal. (To sterilize, place both jars and lids in boiling water for 15 minutes prior to filling.)
Store in freezer for up to 1 year or in refrigerator for 6 weeks.
Makes about 4 cups (1 L).
2.3 g carbohydrate 0.1 g protein 0 g fat 9 calories (per tsp (15 ml)
Slim Pumpkin Cheesecake
Ideal for Fall entertaining, this wonderful cheesecake uses low fat ingredients. Ginger cookies in the crust compliment the pumpkin flavour.
- Crust:
- 1 cup (250 ml) ginger cookie crumbs or graham crumbs
- 2 tbsp (25 ml) light calorie-reduced margarine, melted
- Filling:
- 2 pkg light creamcheese (250 g each)
- 1 can pumpkin (14 oz/398 ml)
- 4 eggs
- 1 can evaporated partly skimmed milk (160 ml)
- 3/4 cup (175 ml) Splenda Granular
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) vanilla
- 1/2 tsp (2 ml) ginger
- 1/3 tsp (1 ml) nutmeg
- 1/8 tsp (0.5 ml) cloves
1. For crust, combine crumbs and margarine. Press into bottom of 9 inch springform pan. Place in freezer while preparing filling.
2. For filling, in large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy. Add remaining ingredients and beat at low speed until blended and smooth, about 1 minute.
3. Pour filling into crust. Bake at 350°F for 55 minutes or until sides begin to pull away from pan and filling is set. Cool 15 minutes then run knife around sides to loosen cake from pan. Cool on rack to room temperature. Cover and refrigerate 2 hours or until serving time.
Makes 12 servings.
16.9 g carbohydrate 7.5 g protein 13.6 g fat 217 calories
Peanut Butter 'n Banana Cookies
Traditional peanut butter cookies made moister and more flavourful with mashed banana - two favourite flavours for one great cookie.
- 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)
Easy Banana Muffins
If time is limited this is a speedy and delicious treat. I make them on a weekly basis.
- 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.
Diabetic Raisin Bars
I have not tried these as of yet, so if you do first let me know how theyare *S*
- 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.
Peach Upside-Down Cake
So attractive to serve, so much flavour and yet few calories make this a perfect dessert. Try other canned fruits too. Also fresh fruit works great.
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)
Brandied Cranberries
A wonderful accompaniment for your turkey dinner and with very few calories. If brandy is not your favourite, try an orange liqueur instead - equally sensational!
- 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
Sugarless Chocolate Splenda Cake
Here's a little Choc. lo-fat cake to tide you chocoholics over the Holidays.
- 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 DIRECTIONS
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)
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
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.
- 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.Per puff (no filling)
3.2 g carbohydrate 1.2 g protein 3.4 g fat 49 calories
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)
TO PREPARE THE 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. FOR THE 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
Sugar-free Strawberry Cheesecake
Ingredients:
- 1 pkg lowfat cream cheese
- 1 pkg sugar free Strawberry Banana Jello
- 2 cups sugar free low fat whipped topping
- Fresh Strawberries (add bananas if you like)
- 1 graham cracker crust made with any granulated diabetic sweetener
Preparation:
Disolve jello with 1/2 cup boiling water.
Mix into creamcheese until there aren't any lumps. Fold the whipped topping into this mix.
Cut your strawberries (and bananas) length wise, so the cuts are flat.
Line the bottom of your crust with the fruit.
Cover with the cheesecake mix.
If you want to add another layer of fruit in the middle, that's fine.
Top with fresh strawberries quartered. Refrigerate until set.
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Disclaimer:Recipes on this page were taken from several different Splenda Granular® recipe booklets. I am not a doctor and do not claim to be so. Please use sugar substitutes at your own risk. Be advised using sites I have listed about all your options!
| This page dedicated to my husband who was diagnosed with diabetes in January of 1996. I am always looking for new recipes to serve him because I feel guilty eating chocolate and other sweets in front of him *S*. |
A lot of people send me e-mail asking for assistance in their diet needs or meal planning. I am NOT a registered nurse, or anyone who can assist properly with this. The only person that you should be seeking this kind of advice from is your own doctor. I have recipes listed on this page, and links to helpful sites, plus a Forum where you can post messages and maybe get some support. Please do not send me e-mail asking for that which you should be seeking advice from a qualified person. Thank you.
If you wish to link my page from your site you may use this banner. *S*
SpecialDiets.com
Managing Your Diabetes
Sweeteners Which ones should I be eating?
Reduced-Calorie Sweeteners
Tips when using Splenda
Miracle Muffins
Diabetes News
Ask the Dietition
Sweet'N Low Recipes
Unbelievable Desserts with Splenda (Book)
Children with Diabetes
Jennifer's Splendid Desserts and more
Equal recipes and information
Diabetic Gourmet
Dr. Mirkin's Website
MedicAlert Foundation
Sugar Free Cookies!
healthy-diabetic-recipes.co.uk
Cranberry Muffins
Bake'n Serve Fruit Cake
Blueberry Streusel Cake
Peach & Blueberry Crumble
Hazelnut Torte with Lemon Custard Filling
Pear Mincemeat Cake
Southwest Cheesecake
Light Christmas Pudding
Apple Coffeecake
Holey Apple Pie
Four Fruit Squares
Chili Sauce
Cinnamon-Topped Carrotcake Muffins
Bread Pudding
Pear and Raspberry Cobbler
Chocolate sauce
This sauce is so good it disappears quickly. It is delectable as a dessert topping over ice cream, sponge cake, or fresh pears, and is superb as the base for chocolate drinks.
