Linda Wilson asked:


Even the most harried cook can find time for these easy dessert recipes. And they are perfect for beginners who aren’t too secure in their cooking skills just yet. Your family and friends will think you are a hard-working expert, and you can keep that secret to yourself! This Layered Pudding Delight is just that–delightful. Only 5 ingredients but they make for a dessert that is not only easy but also makes a very pretty presentation. Directions are also given to turn this into a diabetic-friendly dessert. The Honey Rice Pudding makes a great dessert with it’s creamy texture and the hint of citrus and the golden raisins.

LAYERED PUDDING DELIGHT

14 whole Graham crackers, divided

1 pkg (6-serving size) vanilla pudding mix

2 cups cold milk

1 cup frozen whipped topping, thawed

21-oz can fruit pie filling (ie cherry, strawberry, blueberry, etc)

Line a 9-inch square pan with 1/3 of the Graham crackers, breaking as needed to fit the pan. Prepare the pudding mix with the milk as directed on the package. Let the pudding stand for 5 minutes then blend in the thawed whipped topping. Spread half the pudding mixture over the graham crackers. Add another layer of crackers just like the first layer. Top the crackers with the remaining pudding mix. Layer the remaining crackers over the pudding. Spread pie filling over the Graham crackers. Chill at least 3 hours before serving.

NOTE: This recipe can be made for diabetics by using sugar-free pudding mix and Splenda sweetened pie filling.

HONEY RICE PUDDING

1 1/2 cups water

1 tbsp butter

1/4 tsp salt

1 1/4 cups pre-cooked rice

2 cups milk, divided

1/2 cup golden raisins

1 egg, beaten

4 tsps cornstarch

1/4 cup honey

1 tsp vanilla

1 tsp orange peel, grated

In a heavy saucepan, bring the water, butter, and salt to a boil; stir in rice. Cover and remove from the heat; let stand 5 minutes. Stir in 1 1/2 cups of the milk and the raisins. Cook over medium heat about 15 to 20 minutes or until thickened, stirring constantly. Mix together the remaining milk, egg, and cornstarch; slowly stir the mixture into the rice mixture. Cook another 2 minutes. Stir in honey, vanilla, and orange peel. Cool to warm, stirring occasionally. Serve while warm.

Enjoy!

Linda Wilson asked:


The crisp fall air and warm apple desserts just seem to go hand-in-hand.  If you are diabetic and looking for ways to enjoy Fall’s apple bounty, here are some recipes to try.

BAKED APPLES WITH CARAMEL SAUCE

4 large baking apples

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 cup uncooked oats

1/4 cup raisins

2 tbsp butter, softened

1/2 cup sugar-free caramel topping (Smucker’s has a good one.)

Preheat oven to 400 degrees.  Spray an 8-inch baking dish with nonstick cooking spray.

Wash apples thoroughly and core.  Cut a small slice off the bottom is necessary to make apple sit upright.  In a small mixing bowl, combine cinnamon, nutmeg, oats, raisins and butter; combine well.  Stufff mixture into apples.  Cover pan with aluminum foil and bake for 45-50 minutes until apples are tender.  Remove from oven and drizzle caramel topping over apples.  Serve warm.

BAKED APPLE PUDDING

3 medium-size cooking apples, peeled and sliced

Non-stick cooking spray for baking pan

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/3 cup salt-free butter

1/3 cup Splenda

1/2 tsp grated lemon peel

1/2 tsp vanilla extract

1 egg

1/2 cup low-fat milk

Preheat oven to 375 degrees.  Spray an 8-inch square baking pan with non-stick cooking spray.  Arrange apple slices in bottom of the pan.  Set aside.

In a small mixing bowl, combine flour, baking powder, and salt.  Stir mixture to blend well.  Set aside.

In a medium mixing bowl, combine butter, Splenda, peel and vanilla.  Using an electric mixer, beat at medium speed until well blended.  Add egg and beat until fluffy.  Add flour mixture alternately with the milk, beginning and ending with flour.  Spoon batter over apples and bake 40-45 minutes or until a toothpick inserted in the center comes out clean.  Serve while hot.

,APPLE DUMPLINGS

2 cups self-rising flour

1/2 cup shortening

3/4 cup low-fat milk

5 cups chopped apples

1 cup Equal Sugar-Lite

1 tsp cinnamon

Preheat oven to 375 degrees.  Cut flour into shortening as if making a pie crust.  Add milk.  Make into a dough and roll out into a rectangle.  Add Equal and cinnamon to apples and mix together.  Spread apple mixture over dough.   Roll up jelly-roll style and cut into slices.  Place into a baking pan and pour syrup over all.  Bake 1 hour. 

To make sauce:  Bring to boiling:

2/3 cup butter, 1/4 cup sugar, 1 1/4 cups Splenda and 1 1/2 cups boiling water

NOTE:  The sauce in this recipe uses 1/2 cup sugar.  You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don’t like the applesauce results.  But be aware of this when fitting this recipe into your diet!

Enjoy!

 

Linda Wilson asked:


Even before most of us notice the beautiful changing leaves, one of the sure signs of Fall is the abundance of pumpkins.  We see them in the grocery stores, farmer’s markets, even farms.  We use them for decorations both in the home and in the yard.  We make Jack-O-Lanterns with pumpkins.  But the best place for them is in the kitchen!  We enjoy everything from soup to pie made with pumpkin.  And we diabetics want to be in on those great desserts too.  This recipe make a pie for diabetics, well–as easy as pie!  And it is so tasty the whole family can enjoy it too.  Don’t tell them how you made it and they will probably never notice the difference.

PUMPKIN PIE

1 9-inch deep dish sugar-free pie crust, unbaked

3/4 cup Equal Sugar-Lite

1 tsp ground cinnamon

1/4 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 cup egg substitute (or 2 eggs)

1 can (15 oz) pumpkin

1 can (12 oz) evaporated milk

Preheat oven to 425 degrees.

In a small mixing bowl, mix together Equal, cinnamon, salt and spices.  In a large mixing bowl, whip egg substitute lightly with a fork.  Stir in the pumpkin and the spice mixture.  Stir in milk gradually.  Pour into pie crust.  Bake 15 minutes.  Reduce oven temperature to 350 degrees and bake 40-50 minutes longer or until a knife inserted in the center comes out clean.  Cool on a wire rack for about two hours before cutting.  Store leftovers in refrigerator.  For serving, top with whipped cream.  Sprinkle a light dusting of cinnamon over whipped cream, if desired.  

Enjoy!

Linda Wilson asked:


Pumpkin is always a favorite fall and holiday item.  All our images of fall seem to have a pumpkin in them somewhere.  But not only are pumpkins a part of our fall decor, they are also a big part of our diet.  And pumpkin is a healthy food we should all enjoy.  Help the diabetic in your life to enjoy pumpkin treats, too.  Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.

ORANGE-GLAZED PUMPKIN BUNDT CAKE

1 cup all-purpose flour

1/2 cup whole-wheat flour

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup Smart Balance Butter-Flavored Spread

1/2 cup Splenda

1/2 cup light brown sugar

1 cup canned pumpkin

1 large egg or 1/4 cup egg substitute

1/2 cup low-fat buttermilk

2 tsp vanilla extract

1/3 cup powdered sugar

2 tsp orange juice

Preheat oven to 350 degrees.  Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside. 

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well.  Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended.  Beat in egg and pumpkin.  Reduce mixer speed to low, beat flour mixture into pumpkin mixture.  Beat in buttermilk and vanilla just until moistened.  Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Then remove from pan and cool completely on wire rack. 

If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl.  Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency.  Drizzle over cooled cake.

NOTE:  This recipe was adapted from “The Big Book of Diabetic Desserts” by Jackie Mills.

*To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Now don’t tell.  Most people won’t know the difference.

Enjoy!

 

Linda Wilson asked:


Bring out this Red, White, and Blue Pie to celebrate patriotic holidays, to honor military service members, etc.  This pie is easy and decorative.  But best of all it is good.  Blueberries, strawberries, white chocolate pudding; you know it’s going to be delicious.  This recipe is diabetic and diet friendly.  If you want, you can make it regular by using regular products where sugar-free are called for.

RED, WHITE, BLUE PIE

1 baked, sugar-free pie shell

8 whole fresh strawberries, halved lengthwise

1 cup sliced fresh strawberries

8-oz reduced-fat cream cheese, cubed

3/4 cup powdered sugar*

3/4 cup cold low-fat milk

1 small box sugar-free instant white chocolate pudding mix

1 cup fresh blueberries

1 cup sugar-free whipped topping

Arrange sliced strawberries in the bottom of the pie shell.  In a medium or large mixing bowl, beat cream cheese and powdered sugar until smooth.  Gradually add milk; mix well.  Using low speed of electric mixer, mix in pudding mix for about 2 minutes or until thickened.  Spread pudding mixture over berries in pie shell.  Place the blueberries in the center of the pie.  Arrange the strawberry halves around the edge of pie, tips pointing to the edge.  Using a large star tip, pipe whipped topping between the blueberries and strawberries.

*How to make sugar-free powdered sugar:     Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Now don’t tell.  Most people won’t know the difference and you’ll be so proud of your pretty pie, cake, etc.

Enjoy!

Linda Wilson asked:


Pumpkin is always a favorite fall and holiday item.  All our images of fall seem to have a pumpkin in them somewhere.  But not only are pumpkins a part of our fall decor, they are also a big part of our diet.  And pumpkin is a healthy food we should all enjoy.  Help the diabetic in your life to enjoy pumpkin treats, too.  Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.

ORANGE-GLAZED PUMPKIN BUNDT CAKE

1 cup all-purpose flour

1/2 cup whole-wheat flour

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup Smart Balance Butter-Flavored Spread

1/2 cup Splenda

1/2 cup light brown sugar

1 cup canned pumpkin

1 large egg or 1/4 cup egg substitute

1/2 cup low-fat buttermilk

2 tsp vanilla extract

1/3 cup powdered sugar

2 tsp orange juice

Preheat oven to 350 degrees.  Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside. 

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well.  Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended.  Beat in egg and pumpkin.  Reduce mixer speed to low, beat flour mixture into pumpkin mixture.  Beat in buttermilk and vanilla just until moistened.  Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Then remove from pan and cool completely on wire rack. 

If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl.  Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency.  Drizzle over cooled cake.

NOTE:  This recipe was adapted from “The Big Book of Diabetic Desserts” by Jackie Mills.

*To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Now don’t tell.  Most people won’t know the difference.

Enjoy!

 

Jamie Lee asked:


Most hated cakes ever? Yes, I’m writing this based on my own personal assessment of my customers who have eaten my cakes so far. And who are my dear customers? They include my family members, my loved ones, people who actually ate my personally baked cakes. It’s not really that my cakes have failed but it is due to most people’s personal preference or taste buds or these cakes are just simply not appetizing enough to be their favorites.

Durian Cake

Durian is a kind stinky fruit that is quite popular in Asian region. The husk of the fruit is spiky, and the flesh of the fruit emits a very strong odor that most people could not even stand the smell. However, it is very delicious for most people and is even declared the “King of Fruit” in Asia. The flesh of fruit can be eaten plainly or served together with glutinous rice. But one of the more creative ways of using durian flesh is by combining the mashed durian flesh with your cake batter. It is normally made into durian butter cake. If butter cake is too dry, durian flesh can also be mixed together with fresh cream that is whipped to create a durian mousse cream that can be spread on a normal vanilla sponge cake. People who hated this cake is mostly due to their dislike of durian fruit’s strong odor. But it is definitely liked by me.

Ginger Based Cake

Ginger based cake is made from ginger juice or simply diced ginger root. Just like durian cake, ginger cake is sometimes avoided by people simply because of its signature ginger odor. Ginger based cake is normally made from ginger root that is finely diced or extracted ginger juice and normally complement with other fruit ingredients. Ginger cake is best served with tea.

Sugar Free Cake

I say any cakes that are sugar free, is simply boring and tasteless. Sugar free cakes are hugely popular for those who are health conscious or diabetic. Without using sugar in the process of making cake, the sweetness of the cake would have to be substituted by natural glucose from raisins, cherries, or any other fruit juices that can be added into the cake. That is why it makes more sense to make a sugar free fruit cake. Also, sugar free cakes are super-plain as we need to minimize any form of garnishing or icing cream on it. From my past experience, kids would likely avoid sugar free cakes.

After a countdown of most hated cakes, it is also time for me to write another article on what are the five most loved cakes ever. But till then, let’s not just avoid having the cakes I mentioned above, just because I said they are the most hated cakes. We should always be more adventurous by having these cakes. Who knows you may end up liking them very much.

Linda Wilson asked:


The crisp fall air and warm apple desserts just seem to go hand-in-hand.  If you are diabetic and looking for ways to enjoy Fall’s apple bounty, here are some recipes to try.

BAKED APPLES WITH CARAMEL SAUCE

4 large baking apples

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 cup uncooked oats

1/4 cup raisins

2 tbsp butter, softened

1/2 cup sugar-free caramel topping (Smucker’s has a good one.)

Preheat oven to 400 degrees.  Spray an 8-inch baking dish with nonstick cooking spray.

Wash apples thoroughly and core.  Cut a small slice off the bottom is necessary to make apple sit upright.  In a small mixing bowl, combine cinnamon, nutmeg, oats, raisins and butter; combine well.  Stufff mixture into apples.  Cover pan with aluminum foil and bake for 45-50 minutes until apples are tender.  Remove from oven and drizzle caramel topping over apples.  Serve warm.

BAKED APPLE PUDDING

3 medium-size cooking apples, peeled and sliced

Non-stick cooking spray for baking pan

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/3 cup salt-free butter

1/3 cup Splenda

1/2 tsp grated lemon peel

1/2 tsp vanilla extract

1 egg

1/2 cup low-fat milk

Preheat oven to 375 degrees.  Spray an 8-inch square baking pan with non-stick cooking spray.  Arrange apple slices in bottom of the pan.  Set aside.

In a small mixing bowl, combine flour, baking powder, and salt.  Stir mixture to blend well.  Set aside.

In a medium mixing bowl, combine butter, Splenda, peel and vanilla.  Using an electric mixer, beat at medium speed until well blended.  Add egg and beat until fluffy.  Add flour mixture alternately with the milk, beginning and ending with flour.  Spoon batter over apples and bake 40-45 minutes or until a toothpick inserted in the center comes out clean.  Serve while hot.

,APPLE DUMPLINGS

2 cups self-rising flour

1/2 cup shortening

3/4 cup low-fat milk

5 cups chopped apples

1 cup Equal Sugar-Lite

1 tsp cinnamon

Preheat oven to 375 degrees.  Cut flour into shortening as if making a pie crust.  Add milk.  Make into a dough and roll out into a rectangle.  Add Equal and cinnamon to apples and mix together.  Spread apple mixture over dough.   Roll up jelly-roll style and cut into slices.  Place into a baking pan and pour syrup over all.  Bake 1 hour. 

To make sauce:  Bring to boiling:

2/3 cup butter, 1/4 cup sugar, 1 1/4 cups Splenda and 1 1/2 cups boiling water

NOTE:  The sauce in this recipe uses 1/2 cup sugar.  You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don’t like the applesauce results.  But be aware of this when fitting this recipe into your diet!

Enjoy!

 

Linda Wilson asked:


Even before most of us notice the beautiful changing leaves, one of the sure signs of Fall is the abundance of pumpkins.  We see them in the grocery stores, farmer’s markets, even farms.  We use them for decorations both in the home and in the yard.  We make Jack-O-Lanterns with pumpkins.  But the best place for them is in the kitchen!  We enjoy everything from soup to pie made with pumpkin.  And we diabetics want to be in on those great desserts too.  This recipe make a pie for diabetics, well–as easy as pie!  And it is so tasty the whole family can enjoy it too.  Don’t tell them how you made it and they will probably never notice the difference.

PUMPKIN PIE

1 9-inch deep dish sugar-free pie crust, unbaked

3/4 cup Equal Sugar-Lite

1 tsp ground cinnamon

1/4 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 cup egg substitute (or 2 eggs)

1 can (15 oz) pumpkin

1 can (12 oz) evaporated milk

Preheat oven to 425 degrees.

In a small mixing bowl, mix together Equal, cinnamon, salt and spices.  In a large mixing bowl, whip egg substitute lightly with a fork.  Stir in the pumpkin and the spice mixture.  Stir in milk gradually.  Pour into pie crust.  Bake 15 minutes.  Reduce oven temperature to 350 degrees and bake 40-50 minutes longer or until a knife inserted in the center comes out clean.  Cool on a wire rack for about two hours before cutting.  Store leftovers in refrigerator.  For serving, top with whipped cream.  Sprinkle a light dusting of cinnamon over whipped cream, if desired.  

Enjoy!

Linda Wilson asked:


Bring out this Red, White, and Blue Pie to celebrate patriotic holidays, to honor military service members, etc.  This pie is easy and decorative.  But best of all it is good.  Blueberries, strawberries, white chocolate pudding; you know it’s going to be delicious.  This recipe is diabetic and diet friendly.  If you want, you can make it regular by using regular products where sugar-free are called for.

RED, WHITE, BLUE PIE

1 baked, sugar-free pie shell

8 whole fresh strawberries, halved lengthwise

1 cup sliced fresh strawberries

8-oz reduced-fat cream cheese, cubed

3/4 cup powdered sugar*

3/4 cup cold low-fat milk

1 small box sugar-free instant white chocolate pudding mix

1 cup fresh blueberries

1 cup sugar-free whipped topping

Arrange sliced strawberries in the bottom of the pie shell.  In a medium or large mixing bowl, beat cream cheese and powdered sugar until smooth.  Gradually add milk; mix well.  Using low speed of electric mixer, mix in pudding mix for about 2 minutes or until thickened.  Spread pudding mixture over berries in pie shell.  Place the blueberries in the center of the pie.  Arrange the strawberry halves around the edge of pie, tips pointing to the edge.  Using a large star tip, pipe whipped topping between the blueberries and strawberries.

*How to make sugar-free powdered sugar:     Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Now don’t tell.  Most people won’t know the difference and you’ll be so proud of your pretty pie, cake, etc.

Enjoy!