Meringue Delights

Ingredients:

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

Directions:

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

Diabetic Pumpkin Muffins

Ingredients:

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


Directions:

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.

Recipes

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.

Easy Banana Tarts

Ingredients:

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


Directions:

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.

Blueberries with Almond Cream

Ingredients:

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


Directions:


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.

Exchanges:
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

Lite Lemon Bars

Ingredients:

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


Directions:

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.

Sugar Free Strawberry Pretzel Salad

Ingredients:

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

Directions:

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.