Friday, December 19, 2008

Merry Gingerbread Cookies


6 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
4 tsps ground ginger
4 tsps cinnamon
1 1/2 tsps ground cloves
1 cup unsalted butter, softened
1 cup Splenda (granulated)
1 tsp salt
2 lg eggs
1 cup molasses
3 tblspns water


1. Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.
2. Cream butter, Splenda, and salt together in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Add molasses and water. Stir well. Add flour mixture and stir until well blended.
3. Refrigerate dough 1-2 hours before rolling out and cutting into gingerbread men.
4. Preheat oven to 350. Roll cookie dough out slightly less than 1/4 inch thick. Cut into desired shapes. bake in preheated oven 8 to 10 minutes or til lightly browned on the bottom.

Wednesday, December 3, 2008

Pumpkin Nog


12 jumbo eggs
5 cups 2 % milk
2 cups Equal spoonful or 48 packets Equal
1/2 cup canned pumpkin
2 tsp vanilla
1 1/2 tsp ground cinnamon
Ground Nutmeg


1. Whisk eggs and milk in a heavy saucepan.
2. Cook and stir over medium heat until mixture coats a metal spoon. DO NOT BOIL.
3. Remove from heat.
4. Place pan in a large bowl of ice water and stir 5 minutes.
5. Stir in Equal, pumpkin, vanilla, and cinnamon.
6. Cover and chill at least 2 hours before serving.
7. Sprinkle with nutmeg just before serving.

Tuesday, November 18, 2008

Pumpkin Crisp


2 (15 ounce) cans pumpkin
4 tblspns Splenda brown sugar blend, divided
1/4 cup butter or margarine
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup chopped pecans, toasted


1. Preheat oven to 350.
2. Combine pumpkin, 3 tblspns Splenda brown sugar, butter, cinnamon, and nutmeg in medium saucepan.
3. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
4. Reduce heat and cook 1 to 2 minutes.
5. Pour hot mixture into an ungreased 1 1/2 quart casserole dish.
6. Combine remaining brown sugar and pecans in a small bowl and sprinkle over pumpkin.
7. Bake 5 to 10 minutes until browned.

Sunday, November 16, 2008

Sugar Free Chocolate Fudge


2 pkg 8 oz cream cheese, softened
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
24 packets Equal
1 tsp vanilla
1/2 cup chopped pecans


1. In small bowl, beat cream cheese, chocolate, Equal, and vanilla til smooth.
2. Stir in pecans.
3. Pour into an 8 inch square pan lined with foil.
4. Cover and refrigerate overnight.
5. Cut into 16 squares.

Diabetic Shortbread Wedges


1 cup all purpose flour
3 1/2 tsp Equal or 12 packets
1/8 tsp salt
1 tblspn cornstarch
8 tblspns margarine, cut into pieces
1/2 tsp vanilla
1/2 tsp almond extract
12 whole unblanched almonds or pecan halves


1. Preheat oven to 325.
2. Combine flour, equal, cornstarch, and salt in medium bowl.
3. Cut in margarine with a pastry blender til it resembles coarse crumbs.
4. Sprinkle vanilla and almond flavoring over mixture and stir in.
5. Mix with hands til dough holds together.
6. Pat dough evenly in bottom of greased 8 in round cake pan.
7. Lightly cut dough into 12 wedges with a sharp knife, cutting halfway through dough.
8. Pierce each wedge 2 or 3 times with a fork and press a nut into each wedge.
9. Bake at 325 for 25-30minutes til lightly browned.

Tuesday, November 11, 2008

Lemon Chiffon Pie


1 cup evaporated milk
1 (25 ounce) envelope unflavored gelatin
1/2 cup water
3 tblspns fresh lemon juice
3/4 cup granulated Splenda
3/4 tsp grated lemon rind
1 (9 inch) graham cracker crust


1. Pour evaporated milk in a mixing bowl and place in freezer until ice crystals form (about 30 minutes).

2. Sprinkle gelatin over water and lemon juice in a small saucepan. Let stand 1 minute. Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind.

3. Beat evaporated milk at high speed with electric mixer until soft peaks form (about 5 minutes).

4. Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not overbeat.

5. Pour into crust, cover and chill 1 hour until set.

Sunday, November 9, 2008

Sugar Free Applesauce


3 lbs apples, peeled and chopped
3 cups water
1/4 cup granulated Splenda
1 tblspn lemon juice
1 tsp cinnamon


1. Place apples and water in a large saucepan.
2. Simmer over medium heat 15 to 20 minutes til tender.
3. Run cooked apples through a blender.
4 Stir in Splenda, lemon juice, and cinnamon and cook over medium heat 5 minutes.

Saturday, November 8, 2008

Sensational Pumpkin Bake


2 15 oz can pure pumpkin
4 tblspns Splenda brown sugar blend, divided
1/4 cup butter or margarine
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup chopped pecans, toasted


1. Preheat oven to 350.
2. Combine pumpkin, 3 tblspns Splenda brown sugar, butter, cinnamon, and nutmeg in medium saucepan.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil.
4. Reduce heat to low and cook 1 to 2 minutes.
5. Pour hot mixture into an ungreased 1 1/2 quart casserole dish.
6. Combine remaining brown sugar and pecans and sprinkle over pumpkin.
7. Bake 5 to 10 minutes or until browned.

Sunday, October 26, 2008

Frozen Fruit Cups


1 8 oz fat free cream cheese
1 cup fat free sour cream
8 packets Equal
2/3 cup lemon juice
1 cup coarsley chopped fresh or canned peaches
1 cup fresh or frozen blueberries
1 cup fresh or unsweetened frozen raspberries (or halfed or quartered strawberries)
1 cup cubed fresh or canned pineapple in juice
1 11 oz can mandarin orange segments, drained
1 cup chopped pecans


1. Beat cream cheese, sour cream, Equal, and lemon juice in medium bowl until smooth.

2. Gently mix in fruit.

3. Spoon mixture into 12 paper lined muffin cups or spread in a 10 x 6 baking dish.

4. Garnish with additional fruit.

5. Freeze til firm 6-8 hours.

6. Let stand at room temperature 10 or 15 minutes until slightly softened before serving.

This will keep in freezer for 2-3 months. It is very pretty for special occasions.

75 calories, 5 grams protein, 14 grams carb, 0 fat, 3 mg chol, 130 mg sodium

Food exchange: 1 fruit

Tuesday, October 21, 2008

Blueberry Pudding


1 1/2 cups fresh blueberries
3 cups reduced fat milk (2%)
1.3 cup packed light brown sugar
1/2 tsp ground cinnamon
1/2 cup white cornmeal
1/4 tsp ground ginger


1. Preheat oven to 350.
2. Spray six 6-ounce ramekins with cooking spray.
3. In large saucepan, warm milk over medium heat.
4. Stir in brown sugar, cinnamon, and ginger.
5. Cook til sugar dissolved.
6. Stir in cornmeal.
7. Cook and stir over medium heat until bubbly.
8. Reduce heat to medium low and cook and stir for three more minutes.
9. Spoon half of mixture into ramekins.
10. Top with blueberries and cover with remaining cornmeal mixture.
11. Bake for 40 to 50 minutes until edges are bubbly.
12. Cool on wire rack for 20 to 30 minutes. Serve warm.

165 calories per serving

Wednesday, September 24, 2008

Meringue Delights


2 egg whites
Pinch of salt
1/8 tsp peppermint extract (may use vanilla instead)
1/2 cup Splenda Granular
1/2 cup sugar free chocolate chips
1/2 cup chopped pecans


1. Preheat oven to 350. Lightly grease or spray large baking sheet. Set aside.

2. Beat egg whites, salt, and extract til frothy. Gradually add Splenda. Beat until stiff peaks form.

3. Carefully fold in chips and pecans.

4. Spoon large teaspoonfuls onto baking sheet and bake 12-15 minutes. Remove from pan to cool.

Nutrition Information per cookie:

60 calories
4.5 g fat
0 mg cholesterol
10 mg sodium
4 g carbohydrate
Dietary exchanges: 1 fat

Saturday, September 20, 2008

Diabetic Pumpkin Muffins


1 cup pumpkin
2 eggs, beaten
2/3 cup non-fat dry milk powder
2 tsp pumpkin pie spice
1 tsp cinnamon
6 packs Splenda
1/2 cup grated carrots
5 Tblsp plain flour
1 tsp baking soda
4 Tblsp raisins
1 tsp vanilla


1. Combine dry ingredients.

2. Add eggs and vanilla, then pumpkin, raisins, and carrots. Mix well.

3. Spray a 12 cup muffin pan with cooking spray or use paper liners.

4. Bake at 350 for 15 minutes.

This freezes well.

Exchanges -1 muffin =
1/2 meat, 1/2 fruit, 1/2 milk, 1 bread, 1/4 vegetable.

Thursday, September 11, 2008


If anyone has a sugar free recipe or something they would like to try, email me and I will try to find a good recipe for you and try it out first. I am trying out new recipes a lot and can usually find good ones if I don't have one. I am going to add a Fruitcake Recipe that is wonderful but takes a lot of ingredients and is a little costly but my mother made it for my father-in-law before he passed away and he loved it. It would make a wonderful gift for an elderly person at Christmas.

Saturday, September 6, 2008

Easy Banana Tarts


1 package sugar-free instant banana pudding
1 package individual graham cracker crusts (the little ones that come 6 to a pack)
2 bananas
Lemon juice


1. Prepare pudding mix as directed on package using low-fat milk. Chill.

2. When pudding is set, slice bananas into small pieces and dip into lemon juice. This keeps them from turning brown.

3. Divide bananas among tarts and cover with pudding.

4. Cover and chill.

Note: This is probably the only dessert Steve really likes. He is not a big dessert eater because he got diabetes so young he never really got addicted to sugar like most of us. You can also put sugar-free Cool Whip on top.

Friday, September 5, 2008

Blueberries with Almond Cream


2 cups washed blueberries
1/2 cup low-fat cream cheese
1 Tblsp fat-free milk
1 Tblsp powdered sugar
1/2 tsp almond extract
2 Tblspn toasted sliced almonds


1. Divide the blueberries among four dessert dishes.

2. Using electric mixer, cream cheese, milk, and sugar til smooth. Add extract and mix 10 seconds. Fold in almonds.

3. Serve blueberries with dollop of almond cream.

1 Fruit
1 1/2 Fat

Calories 142
Calories from fat 75
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 20 mg
Sodium 127 mg
Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 8 g
Protein 4 g

Wednesday, September 3, 2008

Lite Lemon Bars


1 box angel food cake mix
1 small box sugar free instant vanilla pudding
1 small box sugar free lemon Jello


Preheat oven to 350. Prepare pudding mix as directed on box using skim milk. Let it set up. After pudding sets, stir in dry lemon Jello. Stir in dry angel food cake mix. Place into 9 x 13 pan sprayed with Pam. Bake at 350 for about 35 minutes. Cool. Sprinkle with powdered sugar through a sieve.

Monday, September 1, 2008

Sugar Free Strawberry Pretzel Salad


4 tablespoons butter or margarine, melted
3 cups broken pretzels
8 ounces lowfat cream cheese, softened
1 carton sugar free Cool Whip
2 cups boiling water
1 pkg sugar free strawberry jello
3 cups strawberries, sliced, fresh or frozen


1. Mix pretzels and butter together and press in bottom of 9 x 13 x 2 pan. Bake for 10 minutes at 350. Cool.

2. Combine softened cream cheese and Cool Whip. Spread over crust and refrigerate.

3. Combine boiling water and jello and stir until dissolved. Cool. Place sliced strawberries on top of salad. Carefully pour gelatin on top & refrigerate.

Friday, August 29, 2008

Quick Berries and Cream Dessert


1/2 small banana, sliced in chunks
1 tablespoon frozen orange juice concentrate
1/2 cup low-fat sour cream
2 cups sliced berries-any combination of strawberries, blueberries, or raspberries


1. Combine sour cream, banana, and juice concentrate in blender. Blend til smooth.

2. Place berries in two serving bowls. Top with sour cream mixture. Sprinkle with cinnamon.

Wednesday, August 27, 2008

Tropical Fruit Coconut Tart


1 cup cornflakes, crushed
1 can (3 1/2 ounces) sweetened flaked coconut
2 egg whites
1 can (15 1/2 ounce) pineapple tidbits in juice
2 tsp cornstarch
2 packets sugar substitute or equivalent 4 tsp sugar
1 tsp coconut extract (optional)
1 mango, peeled and thinly sliced
1 banana, thinly sliced and dipped in lemon juice


1. Preheat oven to 425. Coat 9 inch springform pan with cooking spray. Set aside.

2. Combine cereal, coconut, and egg whites in medium bowl and blend. Press mixture in bottom and 1/2 inch up side of pan.

3. Bake 8 minutes or til edges begin to brown. Cool completely on wire rack.

4. Drain pineapple, reserving juice. Combine pineapple juice and cornstarch in small saucepan til cornstarch dissolves. Bring to a boil over high heat and boil for 1 minute stirring constantly. Remove from heat and cool completely. Stir in sugar substitute and coconut extract. Combine pineapple, mango, and banana slices in medium bowl. Spoon into pan. Drizzle with pineapple sauce. Cover with plastic wrap and refrigerate for 2 hours.

Saturday, August 23, 2008

Applesauce Diabetic Cake


2 cups raisins
2 cups water
2 cups plain flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
2 lg eggs, beaten
1 cup unsweetened applesauce
2 tblspns Splenda
1 tsp vanilla
3/4 cup vegetable oil


Boil raisins and water until all water evaporates. Cool. Combine flour, soda, cinnamon, and nutmeg. In separate bowl, beat eggs, applesauce, Splenda, vanilla, and oil. Blend well. Add raisins and dry ingredients blending well again. Bake in greased and floured 8X8 inch pan at 350 for 25 minutes. May also use small tube pan.


For pineapple cake, omit raisins. Cook large can unsweetened pineapple until juice evaporates.

For banana nut cake, omit raisins. Use 2 large bananas, mashed and 1/4 to 1/2 cup nuts.

Note: Use applesauce in all cakes.

Thursday, August 21, 2008


This is going to be a site where I post recipes and tips for diabetics and their families. I will publish easy and tried recipes. It is very hard being a caregiver for a diabetic in addtion to having to prepare quick healthy meals. I am just getting started so it will take a little time to get a good start. Anyone who likes make comment and add a recipe or quick tip of their own. You may also ask if I have ever tried a certain dish sugar free and I will try to help you.

Sunday, August 17, 2008

Quick and Easy Sugar Free Dessert


1 box sugar free chocolate chip cookies
1 small container sugar free Cool Whip
1/3 cup lowfat milk


Dip cookies in milk and place a layer in casserole dish. Cover with Cool Whip. Repeat until you have 3 layers of cookies and end with Cool Whip on top. Sprinkle a few crushed cookies on top and chill.

Note: You can make as many layers as you like buy I find 3 works pretty well. You may also use any kind of cookie. I think the best are coconut chocolate chip cookies but they are sometimes hard to find.