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06-03-2008, 10:37 AM
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#1
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Montana Fan
Join Date: Jun 2008
Location: Virginia Beach
Posts: 156
M.O.C. #8531
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Diabetic and Delicious Desserts
How about some desserts made low fat, no sugar and great for those with dietary restrictions? Glenn Adams will vouch for my eclair pie and also my raspberry lemon bars. Diabetic does not automatically mean tasteless!
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06-03-2008, 10:47 AM
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#2
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Montana Fan
Join Date: Jun 2008
Location: Virginia Beach
Posts: 156
M.O.C. #8531
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Eclair Pie
1 box lowfat graham crackers
1 tub cool whip free or lite
2 boxes sugar free vanilla pudding, instant
3 cups skim milk
2 tlbs Brummel & Brown spread, melted
2 squares bakers chocolate, dark
3/4 cup splenda
1 tlbs vanilla
Mix together the pudding and milk. Let set 2 minutes. Fold in cool whip. Set in fridge.
Line 9 x 13 pan with graham crackers, cutting to fit. Spoon on 1/2 of pudding mixture. Add another cracker layer, then pudding, then final cracker layer. Set pan in fridge.
Melt together on low heat butter substitute and chocolate. stir in vanilla. Remove from heat. Add splenda in three divisions, whisking until blended. Chocolate should look shiny and mostly smooth.
Pour over eclair bottom. Spread to cover last layer of crackers. Chill. Serve cold.
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06-03-2008, 10:59 AM
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#3
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Montana Fan
Join Date: Jun 2008
Location: Virginia Beach
Posts: 156
M.O.C. #8531
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Raspberry Lemon Bars
Preheat oven to 350F
Mix togehter:
1 box sweet n low vanilla cake mix
1/2 stick of I can't believe it's not butter
4 oz natural applesauce
and pat into a 9 x 13 baking pan. Bake 15-20 minutes until done.
Spoon 1/2 cup sugar free raspberry preserves over hot cake.
Mix together
1 1/2 cups Splenda
3 tlbs all purpose flour
2/3 cup egg substitute
2/3 cup fat free half and half
1/2 cup lemon juice
4 tsp lemon peel
Pour mixture over raspberry preserves. Bake 20-25 minutes until set. Let cool 1 hour, then chill at least 2 hours before serving.
Serves 20
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06-03-2008, 11:14 AM
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#4
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Montana Fan
Join Date: Jun 2008
Location: Virginia Beach
Posts: 156
M.O.C. #8531
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Velvety Chocolate Mousse
In a medium saucepan heat:
1 cup skim milk
Add
3 oz unsweetened dark chocolate
and heat until chocolate melts. Set aside.
In a small bowl mix together
1/4 cup eggbeaters
1/2 cup splenda
1 tsp cornstarch
1 tsp orange flavoring
and add to chocolate mixture. Stir constantly, over medium heat, until mixture starts to thicken. Pour into food processor or blender bowl and process 20 seconds to make creamy.
Refrigerate 2-3 hours.
Fold in 1/2 tub of cool whip lite and chill overnight to set.
To serve, layer berries and mousse in dessert glasses. Garnish with sliced strawberries and whip.
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06-03-2008, 11:42 AM
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#5
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Montana Master
Join Date: Oct 2006
Location: _
Posts: 5,238
M.O.C. #6337
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Lisa,
What is
Brummel & Brown spread,
???????????????
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06-03-2008, 12:09 PM
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#6
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Montana Master
Join Date: Nov 2007
Location: Palmer
Posts: 1,526
M.O.C. #7893
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Carol, I may be wrong (imagine???), but I think it's yogurt.
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06-03-2008, 03:54 PM
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#7
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Montana Fan
Join Date: Jun 2008
Location: Virginia Beach
Posts: 156
M.O.C. #8531
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Brummel & Brown is a yogurt based butter alternative, so you're right. It melts better than I can't believe it's not butter and tastes better than anything else out there, I think.
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06-04-2008, 02:46 AM
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#8
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Montana Master
Join Date: Oct 2006
Location: _
Posts: 5,238
M.O.C. #6337
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OKKK, I'll have a lookie see at the store. thanks
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06-04-2008, 01:20 PM
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#9
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New Member
Join Date: Jun 2008
Location: Fallon
Posts: 4
M.O.C. #8535
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Sugar Free Crepes
(With 4 kids I try to avoid most sugars when camping)
My children love them and My hubby the sweet tooth king cant get enough of them. AND this is a VERY flexible recipe
crepes:
1 1/2 C Flour
1 TBSP splenda (or equivalent substitute)
1/2 TSP baking powder
1/2 TSP salt
2 C milk (skim, 1%, 2% and whole all work)
2 eggs (3 if you take the yolks out)
1/2 TSP vanilla or almond extract (almond gives it more of and angel food cake taste)
2 TBSP Butter, Margarine or equivalent
Filling
I have used jello sugar free puddings mostly for this just prepare as it says on the box. My kids love the bananna...sometimes I'll add a few chocolate chips to it. Sometimes fresh fruit with splenda added and lightly crushed. You can also use this for breakfast putting in scrambled eggs, sausage etc.
anyway mix flour, baking powder, splenda and salt together then add the milk, eggs, vanilla and butter (or substitute). Mix until smooth.
It should looks like a runnier pancake batter. Then lightly butter, pam (or whatever nonstick you choose) a 6 or 8 inch skillet and heat to a medium heat...then add about a 1/4 cup of the batter to the skillet rotate the skillet until the batter is spread pretty evenly then flip over once underside is a light brown (this doesnt take long)...once flipped put your filling on it by this time it should be cooked enough to fold over either side and then slide off onto a plate. You can top this with everything from splenda to powdered sugar to whipped cream or even fruit..
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