Sensational Pumpkin Bake

Ingredients:

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

Directions:

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.

Frozen Fruit Cups

Ingredients:

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

Directions:

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

Blueberry Pudding

Ingredients:

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

Directions:

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

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.