The Texture Police at my house thought these were a little too crunchy... but I thought they were brilliant. They have a nice nutty flavour, and topped with some no-sugar-added syrup or jam, they were just the ticket for a Saturday morning breakfast.
1 cup Rogers 9 Grain Cereal
2 cups low fat buttermilk
2 eggs
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon Splenda artificial sweetener or granulated sugar
Measure 9 grain cereal and buttermilk into a large bowl. Let stand 10 minutes.
Add eggs and vegetable oil. Mix well.
Measure flour, baking powder, baking soda and sweetener, and distribute evenly over surface of milk mixture. Fold dry ingredients into wet, just until blended. If batter seems too runny, let it stand for 5 minutes; the grains will soak up more of the milk and it will thicken up.
Bake on hot, greased skillet or griddle until browned on bottom with little bubbles breaking on the uncooked top. Flip pancakes to brown the second side.
Serve warm with your favourite toppings.
Showing posts with label Diabetic. Show all posts
Showing posts with label Diabetic. Show all posts
Sunday, July 22, 2007
Saturday, July 14, 2007
Curry Beef Wraps
Inspired by our English friend Toni, this ground beef dish is a winner. I have found that 1/2 pound of ground beef per person is a good gauge. Temper the seasonings to your own taste; use these as a guideline.
For each pound of ground beef use:
1 medium clove of garlic, minced
1/2 medium onion, chopped
1/2 teaspoon cumin seed
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon beef bouillon powder
1/2 - 1 teaspoon curry powder
1/4 teaspoon citrus & pepper seasoning
1/2 can condensed tomato soup
sliced or diced tomato, cucumber, green, red and/or yellow peppers
shredded lettuce
grated cheese
Plain yogurt, ranch dressing or sour cream if desired
2 whole wheat tortillas per person
Scramble fry ground beef in large skillet. Add garlic, onion and spices and cook until meat is browned through. Drain off fat, then add tomato soup. Simmer until meat filling is thick, liquids having been reduced/ boiled away.
Meanwhile, prepare vegetables and cheese. Putting each topping in its own dish is a nice way for everyone to add what they like to their wrap.
15 minutes before serving, wrap tortillas in foil and warm in 350*F oven.
Pass the meat filling and toppings. Roll up the wraps to enjoy.
For each pound of ground beef use:
1 medium clove of garlic, minced
1/2 medium onion, chopped
1/2 teaspoon cumin seed
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon beef bouillon powder
1/2 - 1 teaspoon curry powder
1/4 teaspoon citrus & pepper seasoning
1/2 can condensed tomato soup
sliced or diced tomato, cucumber, green, red and/or yellow peppers
shredded lettuce
grated cheese
Plain yogurt, ranch dressing or sour cream if desired
2 whole wheat tortillas per person
Scramble fry ground beef in large skillet. Add garlic, onion and spices and cook until meat is browned through. Drain off fat, then add tomato soup. Simmer until meat filling is thick, liquids having been reduced/ boiled away.
Meanwhile, prepare vegetables and cheese. Putting each topping in its own dish is a nice way for everyone to add what they like to their wrap.
15 minutes before serving, wrap tortillas in foil and warm in 350*F oven.
Pass the meat filling and toppings. Roll up the wraps to enjoy.
Thursday, June 14, 2007
Hippy Bars
This started life as an Oatmeal-Raisin bar... but I needed something with tons more fiber and protein that would be a good snack for summer treks. I'm very pleased with it. If you're allergic to peanuts, try substituting mashed banana or unsweetened applesauce for the peanut butter. These bars have a lot of fibery substance and a wonderful flavour. I found powdered soy protein at our local Nutter's; look for it at a health food or bulk store. If you can't find any, or want to leave it out, try adding the 1/4 cup all purpose flour that I took out when I added the protein powder.
50 ml (1/4 cup) hard margarine
50 ml (1/4 cup) no salt/ no sugar added peanut butter
125 ml (1/2 cup) corn syrup or honey
250 ml (1 cup) quick (not instant) rolled oats
125 ml (1/2 cup) Red River cereal
500 ml (2 cups) Rogers 9 Grain cereal (scroll down a bit)
125 ml (1/2 cup) Splenda, artificial sweetener
175 ml (3/4 cup) Compliments 5 Fruit Medley (raisins, cranberries, dried blueberries, and cherries) or other chopped dried fruit
1 sour apple, cored and diced (with peel)
150 ml (2/3 cup) bulk protein powder
2 eggs
10 ml (2 teaspoons) vanilla
Preheat oven to 350*F. Line a 9 x 13 inch pan with foil. Spray foil with cooking spray.
In microwaveable bowl, combine margarine, peanut butter and corn syrup. Microwave on high for 1 1/2 minutes, or until melted together.
While the syrup cools a bit, mix together the cereals, Splenda, fruit and protein powder.
Mix egg and vanilla into syrup mixture. Stir well to blend.
Add dry ingredients to syrup. Stir to combine, until cereals are well coated with syrup. Firmly press into the foil lined pan. Bake for 20 minutes, or until golden brown.
Remove from oven, and invert pan onto a large wooden cutting board. (Place the board on top of the pan, then use oven mitts to flip the pan over onto the board.) Carefully lift pan off bars, and remove foil. Let cool 5 - 10 minutes, then cut into bars with a long knife. Makes 24 bars. Store in airtight container.
Per Bar:
155 calories, 5.3 g total fat, .55 g saturated fats, 17 mg cholesterol, 33 mg sodium, 8 g protein, 23 g carbohydrates, 8 g sugars, 3 g fiber, 21 mg calcium.
50 ml (1/4 cup) hard margarine
50 ml (1/4 cup) no salt/ no sugar added peanut butter
125 ml (1/2 cup) corn syrup or honey
250 ml (1 cup) quick (not instant) rolled oats
125 ml (1/2 cup) Red River cereal
500 ml (2 cups) Rogers 9 Grain cereal (scroll down a bit)
125 ml (1/2 cup) Splenda, artificial sweetener
175 ml (3/4 cup) Compliments 5 Fruit Medley (raisins, cranberries, dried blueberries, and cherries) or other chopped dried fruit
1 sour apple, cored and diced (with peel)
150 ml (2/3 cup) bulk protein powder
2 eggs
10 ml (2 teaspoons) vanilla
Preheat oven to 350*F. Line a 9 x 13 inch pan with foil. Spray foil with cooking spray.
In microwaveable bowl, combine margarine, peanut butter and corn syrup. Microwave on high for 1 1/2 minutes, or until melted together.
While the syrup cools a bit, mix together the cereals, Splenda, fruit and protein powder.
Mix egg and vanilla into syrup mixture. Stir well to blend.
Add dry ingredients to syrup. Stir to combine, until cereals are well coated with syrup. Firmly press into the foil lined pan. Bake for 20 minutes, or until golden brown.
Remove from oven, and invert pan onto a large wooden cutting board. (Place the board on top of the pan, then use oven mitts to flip the pan over onto the board.) Carefully lift pan off bars, and remove foil. Let cool 5 - 10 minutes, then cut into bars with a long knife. Makes 24 bars. Store in airtight container.
Per Bar:
155 calories, 5.3 g total fat, .55 g saturated fats, 17 mg cholesterol, 33 mg sodium, 8 g protein, 23 g carbohydrates, 8 g sugars, 3 g fiber, 21 mg calcium.
Monday, May 07, 2007
"Middle Eastern" Sandwiches
I found this recipe in a Better Homes & Gardens Slow Cooker book from the 1970's. After I'd taken out the red wine and twigged a few spices my family really liked it. Served in Pitas, these "sandwiches" are great for lunch time, supper time, company time- any time really! Makes a fun change for Sunday Dinner- and if you do the vegetable prep the day (or evening) before, you'll have a fabulous, delicious meal on the table in no time flat!
4 pounds boneless beef cut in 1/2 inch cubes
2 Tablespoons cooking oil
2 cups chopped onion
2 - 3 cloves garlic, minced
1 cup water
2 teaspoons beef bouillon powder
1 x 6-oz (156 ml) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 teaspoon cumin seed, crushed
salt to taste
1/8 teaspoon pepper
1/4 cup cold water*(see Note)
1/4 cup cornstarch
Pita bread pockets*
1 large tomato, diced
1 large cucumber, diced
1 cup plain yogurt
2 cups shredded, sharp cheddar cheese
In skillet brown meat, in oil, in batches. Use a little more oil if needed for additional batches. Transfer drained meat to slow cooker. Add onion and garlic to skillet; cook until tender. Add to meat. Add first amount of water to skillet with bouillon powder. Stir to scrape bottom of pan and dissolve bouillon powder. Add to slow cooker. Stir in tomato paste and spices. Mix well.
Cover; cook on low setting for 4 hours.
To serve, turn slow cooker to high heat setting. Blend 1/4 cup water with cornstarch; stir into meat mixture. Cook until thickened and bubbly, stirring occasionally.
Fill pitas as you would to make a taco- with meat filling, vegetables, cheese and yogurt as desired.
Makes 10 to 16 sandwiches, (depending on the size of the Pitas)
*NOTE: if you use whole wheat pitas, I guarantee your white bread loving family won't notice, so give them the extra fibre.
I serve the meat filling, vegetables and cheese in serving bowls with spoons, and we pass the fillings around, each person making their own sandwich.
To cut down on the starch a bit, plan an extra hour into the cooking time, and remove the cover for the last hour before serving. Turn the heat to high and let it simmer and steam; this should allow for some natural evaporation of liquid, causing the sauce to thicken without so much cornstarch being needed. If, after an hour, the sauce is still too runny, try 1 Tablespoon water with 1 Tablespoon cornstarch at a time to thicken it up.
4 pounds boneless beef cut in 1/2 inch cubes
2 Tablespoons cooking oil
2 cups chopped onion
2 - 3 cloves garlic, minced
1 cup water
2 teaspoons beef bouillon powder
1 x 6-oz (156 ml) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 teaspoon cumin seed, crushed
salt to taste
1/8 teaspoon pepper
1/4 cup cold water*(see Note)
1/4 cup cornstarch
Pita bread pockets*
1 large tomato, diced
1 large cucumber, diced
1 cup plain yogurt
2 cups shredded, sharp cheddar cheese
In skillet brown meat, in oil, in batches. Use a little more oil if needed for additional batches. Transfer drained meat to slow cooker. Add onion and garlic to skillet; cook until tender. Add to meat. Add first amount of water to skillet with bouillon powder. Stir to scrape bottom of pan and dissolve bouillon powder. Add to slow cooker. Stir in tomato paste and spices. Mix well.
Cover; cook on low setting for 4 hours.
To serve, turn slow cooker to high heat setting. Blend 1/4 cup water with cornstarch; stir into meat mixture. Cook until thickened and bubbly, stirring occasionally.
Fill pitas as you would to make a taco- with meat filling, vegetables, cheese and yogurt as desired.
Makes 10 to 16 sandwiches, (depending on the size of the Pitas)
*NOTE: if you use whole wheat pitas, I guarantee your white bread loving family won't notice, so give them the extra fibre.
I serve the meat filling, vegetables and cheese in serving bowls with spoons, and we pass the fillings around, each person making their own sandwich.
To cut down on the starch a bit, plan an extra hour into the cooking time, and remove the cover for the last hour before serving. Turn the heat to high and let it simmer and steam; this should allow for some natural evaporation of liquid, causing the sauce to thicken without so much cornstarch being needed. If, after an hour, the sauce is still too runny, try 1 Tablespoon water with 1 Tablespoon cornstarch at a time to thicken it up.
Monday, April 30, 2007
Blueberry, Banana and Bran Muffins
This recipe is presented as it appears in "Graham Kerr's Best", Copyright 1995 by The Treena and Graham Kerr Corporation. G.P.Putnam's Sons. These are awesome muffins. You've got to give them a try with the Yogurt Spread. Beautiful. Published here by permission.
Time Estimate: Hands-on, 20 minutes; unsupervised, 25 minutes.
Makes 12 muffins
2 tablespoons brown sugar
2 egg whites
1/2 cup nonfat milk
1/4 cup molasses
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup cake flour
1/2 cup whole-wheat flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen (not thawed) blueberries
2 tablespoons sliced almonds
1 teaspoon cinnamon
1/2 ripe banana, sliced
Blueberry, Banana Yogurt Spread
yields 1 1/4 cups
1/2 cup mashed blueberries
1 medium ripe banana, mashed
1/4 cup plain, nonfat yogurt
Preheat the oven to 400*F. In a large bowl, whisk the brown sugar and egg whites until frothy. Stir in the milk, molasses, applesauce and vanilla.
In a medium bowl, combine the flours, bran, baking powder and baking soda. Stir in the blueberries, almonds and cinnamon. Add the banana slices, keeping them separated and making sure each slice is completely coated with the flour. Gently add the wet ingredients to the flour mixture. Don't overmix- it took me approximately 40 stirs to incorporate.
Line the muffin tins with foil muffin cups. Fill each cup two-thirds full and bake in the preheated oven for 25 minutes. The muffins really stick to paper cups. I believe this is due to the low- fat content of the batter.
The yogurt spread: While the muffins are baking, mix the blueberries, banana and yogurt together until well incorporated.
To serve: Place each muffin on its own plate- remember: only one per serving- and spoon 1 tablespoon of the spread on the side.
Time Estimate: Hands-on, 20 minutes; unsupervised, 25 minutes.
Makes 12 muffins
2 tablespoons brown sugar
2 egg whites
1/2 cup nonfat milk
1/4 cup molasses
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup cake flour
1/2 cup whole-wheat flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen (not thawed) blueberries
2 tablespoons sliced almonds
1 teaspoon cinnamon
1/2 ripe banana, sliced
Blueberry, Banana Yogurt Spread
yields 1 1/4 cups
1/2 cup mashed blueberries
1 medium ripe banana, mashed
1/4 cup plain, nonfat yogurt
Preheat the oven to 400*F. In a large bowl, whisk the brown sugar and egg whites until frothy. Stir in the milk, molasses, applesauce and vanilla.
In a medium bowl, combine the flours, bran, baking powder and baking soda. Stir in the blueberries, almonds and cinnamon. Add the banana slices, keeping them separated and making sure each slice is completely coated with the flour. Gently add the wet ingredients to the flour mixture. Don't overmix- it took me approximately 40 stirs to incorporate.
Line the muffin tins with foil muffin cups. Fill each cup two-thirds full and bake in the preheated oven for 25 minutes. The muffins really stick to paper cups. I believe this is due to the low- fat content of the batter.
The yogurt spread: While the muffins are baking, mix the blueberries, banana and yogurt together until well incorporated.
To serve: Place each muffin on its own plate- remember: only one per serving- and spoon 1 tablespoon of the spread on the side.
Saturday, April 14, 2007
New York-Style Cheesecake
Someone besides me thought it was good, so I'll give you the recipe! Based on the Kraft Food's "What's Cooking" recipe (Spring 2007 edition) I used my fiber added crust, and Graham Kerr's Yogurt Cheese to lower fat and carbohydrates. This has a smooth, creamy texture, and isn't too heavy. I served it once with a homemade blueberry sauce made with Splenda, and once with fresh strawberries and whipped topping. Beautiful.
1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tablespoon (15 ml) Splenda
2 Tablespoons (30 ml) olive oil
2 - 750 ml tubs of low-fat plain/ natural yogurt with NO gelatin listed in the ingredients (I used 1% fat yogurt)
1/4- 1/3 cup Splenda
1 teaspoon vanilla
1/2 cup fat-free sour cream
2 eggs
THE EVENING BEFORE: line a wire mesh sieve with paper towel, and empty the yogurt tubs into the sieve. Let stand over the sink or a large bowl overnight to let the liquid drain off the yogurt. In the morning- yogurt cheese!
Combine cracker crumbs, wheat germ and first amount of Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.
Lower oven temperature to 325 * F.
Beat yogurt cheese, second amount of Splenda and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 25- 30 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven. Cool. Cover and refrigerate 3 hours or overnight.
Top with fresh berries or pie filling, and garnish with dessert topping as you like. Store leftover cheesecake in the fridge.
For 8 servings, per serving:
219 calories
8.5 g fat
55 mg cholesterol
25.26 g carbohydrates
1.125 g fiber
8.3 g sugars
12.35 g protein
196.75 mg sodium
For 12 servings, per serving:
146 calories
5.6 g fat
37 mg cholesterol
16.8 g carbohydrates
.75 g fiber
5.55 g sugars
8.23 g protein
131 mg sodium
1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tablespoon (15 ml) Splenda
2 Tablespoons (30 ml) olive oil
2 - 750 ml tubs of low-fat plain/ natural yogurt with NO gelatin listed in the ingredients (I used 1% fat yogurt)
1/4- 1/3 cup Splenda
1 teaspoon vanilla
1/2 cup fat-free sour cream
2 eggs
THE EVENING BEFORE: line a wire mesh sieve with paper towel, and empty the yogurt tubs into the sieve. Let stand over the sink or a large bowl overnight to let the liquid drain off the yogurt. In the morning- yogurt cheese!
Combine cracker crumbs, wheat germ and first amount of Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.
Lower oven temperature to 325 * F.
Beat yogurt cheese, second amount of Splenda and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 25- 30 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven. Cool. Cover and refrigerate 3 hours or overnight.
Top with fresh berries or pie filling, and garnish with dessert topping as you like. Store leftover cheesecake in the fridge.
For 8 servings, per serving:
219 calories
8.5 g fat
55 mg cholesterol
25.26 g carbohydrates
1.125 g fiber
8.3 g sugars
12.35 g protein
196.75 mg sodium
For 12 servings, per serving:
146 calories
5.6 g fat
37 mg cholesterol
16.8 g carbohydrates
.75 g fiber
5.55 g sugars
8.23 g protein
131 mg sodium
Wednesday, April 11, 2007
Low-Fat, High Fibre Graham Wafer Crumb Crust
Taken from a Reader's Digest recipe, this is the one I use for Key Lime Pie. Use it for Cheesecakes, or squares that have a graham wafer crumb crust. Make 1 and 1/2 times the recipe or double it to cover a spring form pan.
1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tbsp (15 ml) Splenda
2 Tbsp (30 ml) olive oil
1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tbsp (15 ml) Splenda
2 Tbsp (30 ml) olive oil
Combine cracker crumbs, wheat germ and Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.
Tuesday, April 03, 2007
Anna's Blueberry Muffins For Diabetics
Another winner from "Our Family Recipes", the Princess Margaret Home & School Association cookbook. Submitted by Anna Sigurdson. By making just a few changes to the original, you can make this high fibre muffin very diabetic friendly. Looks good!
1/2 cup Splenda Brown Sugar Blend OR 1/4 cup brown sugar + 1/2 cup Splenda OR omit brown sugar altogether.
3/4 cup rolled oats
2/3 cup whole wheat flour
1/2 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
grated rind of 1 orange
1 cup milk
1/4 cup vegetable oil
1 egg
1 cup blueberries, fresh or frozen (if using frozen berries, do not thaw before adding to batter)
In a large bowl, combine Splenda, oats, flours, baking powder, salt, cinnamon and orange rind.
In a small bowl, beat milk, oil and egg together; pour over dry ingredients and mix gently, just until moistened. Gently fold in blueberries.
Spoon into large greased or paper-lined muffin cups, filling 3/4 full. Bake at 400 * F for 15- 20 minutes, or until tops are firm to the touch.
Makes 12 muffins.
1/2 cup Splenda Brown Sugar Blend OR 1/4 cup brown sugar + 1/2 cup Splenda OR omit brown sugar altogether.
3/4 cup rolled oats
2/3 cup whole wheat flour
1/2 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
grated rind of 1 orange
1 cup milk
1/4 cup vegetable oil
1 egg
1 cup blueberries, fresh or frozen (if using frozen berries, do not thaw before adding to batter)
In a large bowl, combine Splenda, oats, flours, baking powder, salt, cinnamon and orange rind.
In a small bowl, beat milk, oil and egg together; pour over dry ingredients and mix gently, just until moistened. Gently fold in blueberries.
Spoon into large greased or paper-lined muffin cups, filling 3/4 full. Bake at 400 * F for 15- 20 minutes, or until tops are firm to the touch.
Makes 12 muffins.
Tuesday, March 20, 2007
Danish Apple Bars
This is based on the recipe of the same name in the "Company's Coming Desserts" cookbook. I've kicked up the fibre and replaced the sugar with artificial sweetener. If you're cooking for non-diabetics as well as diabetics, you can make it half and half (sugar/ sweetener)- just remember which half is which! The "Glaze" is optional and makes these pastries extra special, but they'll add 9 g of sugar/ carbs per piece.
CRUST:
1 1/4 cup all-purpose flour (300 ml)
1 1/4 cup whole wheat flour (300 ml)
1 teaspoon salt (5 ml)
1 cup margarine (250 ml)
1 egg yolk
skim milk to make 2/3 cup (175 ml)
FILLING*:
1 cup crushed bran flakes cereal (250 ml)
4 large apples, cored and thinly sliced (leave the peel on for added fibre)
1/2 cup Splenda, artificial sweetener (125 ml) (or 1/4 cup/ 50 ml for half, and 1/2 cup/ 125 ml sugar for the other half)
1 teaspoon cinnamon (5 ml)
1 egg white
GLAZE:
1 cup icing sugar (225 ml)
1 1/2-2 tablespoons water (25-30 ml)
1/2 teaspoon vanilla (2 ml)
*One large can (540 ml) pie filling can be used in place of apples. Omit sweetener/sugar and cinnamon. Adjust the carbohydrate content according to the nutritional information on the can.
Crust: Measure flours, salt and butter into bowl. Cut in butter until crumbly.
Using a fork, beat yolk with small amount of milk in measuring cup. Add milk to make 1/2 cup (125 ml) Add to flour mixture. (Food processor works well for making the crust. Use Pulse action to cut in butter, then add liquid ingredients with the blade running, and then continue to pulse until dough holds together and makes a ball) Mix and shape into 2 equal balls. Roll 1 ball into 11 x 15 inch size, and put into a 9 x 13 inch baking sheet, pressing up sides. (The original recipe calls for a 10 x 15 inch Jelly Roll pan, but I found it challenging to make the dough stretch that far. It works, but is easier and less fussy to use the smaller pan. Try rolling dough between two sheets of parchment or waxed paper. Transfer with the paper.)
Filling: Scatter bran flakes over crust. Arrange apple slices over crumbs. Cover with sweetener and cinnamon. Roll remaining pastry to cover the top. Moisten bottom crust edges. Cover with pastry and seal. Cut slits in top crust.
Beat egg white stiff. Brush over crust. Bake at 350* F for about 1 hour, until apples are tender and crust is golden brown. Drizzle with glaze while warm.
Cut into 24 pieces.
Per Serving: 1 piece
Calories: 144
Total Fat: 9 g
Saturated Fats: 0.06 g
Sodium: 198 mg
Potassium: 6.8 mg
Carbohydrates: 19 g
Fibre: 1.8 g
Sugars: 5.6 g
Protein: 2.2 g
CRUST:
1 1/4 cup all-purpose flour (300 ml)
1 1/4 cup whole wheat flour (300 ml)
1 teaspoon salt (5 ml)
1 cup margarine (250 ml)
1 egg yolk
skim milk to make 2/3 cup (175 ml)
FILLING*:
1 cup crushed bran flakes cereal (250 ml)
4 large apples, cored and thinly sliced (leave the peel on for added fibre)
1/2 cup Splenda, artificial sweetener (125 ml) (or 1/4 cup/ 50 ml for half, and 1/2 cup/ 125 ml sugar for the other half)
1 teaspoon cinnamon (5 ml)
1 egg white
GLAZE:
1 cup icing sugar (225 ml)
1 1/2-2 tablespoons water (25-30 ml)
1/2 teaspoon vanilla (2 ml)
*One large can (540 ml) pie filling can be used in place of apples. Omit sweetener/sugar and cinnamon. Adjust the carbohydrate content according to the nutritional information on the can.
Crust: Measure flours, salt and butter into bowl. Cut in butter until crumbly.
Using a fork, beat yolk with small amount of milk in measuring cup. Add milk to make 1/2 cup (125 ml) Add to flour mixture. (Food processor works well for making the crust. Use Pulse action to cut in butter, then add liquid ingredients with the blade running, and then continue to pulse until dough holds together and makes a ball) Mix and shape into 2 equal balls. Roll 1 ball into 11 x 15 inch size, and put into a 9 x 13 inch baking sheet, pressing up sides. (The original recipe calls for a 10 x 15 inch Jelly Roll pan, but I found it challenging to make the dough stretch that far. It works, but is easier and less fussy to use the smaller pan. Try rolling dough between two sheets of parchment or waxed paper. Transfer with the paper.)
Filling: Scatter bran flakes over crust. Arrange apple slices over crumbs. Cover with sweetener and cinnamon. Roll remaining pastry to cover the top. Moisten bottom crust edges. Cover with pastry and seal. Cut slits in top crust.
Beat egg white stiff. Brush over crust. Bake at 350* F for about 1 hour, until apples are tender and crust is golden brown. Drizzle with glaze while warm.
Cut into 24 pieces.
Per Serving: 1 piece
Calories: 144
Total Fat: 9 g
Saturated Fats: 0.06 g
Sodium: 198 mg
Potassium: 6.8 mg
Carbohydrates: 19 g
Fibre: 1.8 g
Sugars: 5.6 g
Protein: 2.2 g
Tuesday, March 06, 2007
Diabetic Banana Muffins
A few more tweaks to the "Company's Coming Muffins and More" recipe, et voila!
1/3 cup all purpose flour
2/3 cup whole wheat flour
1/3 cup wheat germ
1/2 tsp baking soda
2 Tbsp Splenda, artificial sweetener
1/2 cup mashed bananas
1/4 cup vegetable or canola oil
1/4 cup fat-free sour cream
1/3 cup low-fat buttermilk
1 egg
1/2 tsp vanilla
Preheat oven to 400*F.
Mix flours, wheat germ, baking soda and Splenda in a medium sized bowl. Make a well in the center.
In another bowl, mix bananas, oil, sour cream, egg and vanilla. Mix together well. Pour into dry ingredients and stir just until blended.
Fill 8 paper lined or greased muffin cups.
Put into oven, then immediately reduce temperature to 350* F. Bake for 20- 25 minutes.
Makes 8 muffins.
1/3 cup all purpose flour
2/3 cup whole wheat flour
1/3 cup wheat germ
1/2 tsp baking soda
2 Tbsp Splenda, artificial sweetener
1/2 cup mashed bananas
1/4 cup vegetable or canola oil
1/4 cup fat-free sour cream
1/3 cup low-fat buttermilk
1 egg
1/2 tsp vanilla
Preheat oven to 400*F.
Mix flours, wheat germ, baking soda and Splenda in a medium sized bowl. Make a well in the center.
In another bowl, mix bananas, oil, sour cream, egg and vanilla. Mix together well. Pour into dry ingredients and stir just until blended.
Fill 8 paper lined or greased muffin cups.
Put into oven, then immediately reduce temperature to 350* F. Bake for 20- 25 minutes.
Makes 8 muffins.
Monday, March 05, 2007
Key Lime Pie
1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tbsp (15 ml) Splenda
2 Tbsp (30 ml) olive oil
2 cups (450 ml) skim milk powder
1 1/3 cup (324 ml) Splenda
2/3 cup (150 ml) water
1/2 cup (125 ml) butter or margarine
6 egg yolks
1 pound (454 g) key limes
1/2 cup (125 ml) toasted wheat germ
1 Tbsp (15 ml) Splenda
2 Tbsp (30 ml) olive oil
2 cups (450 ml) skim milk powder
1 1/3 cup (324 ml) Splenda
2/3 cup (150 ml) water
1/2 cup (125 ml) butter or margarine
6 egg yolks
1 pound (454 g) key limes
Combine cracker crumbs, wheat germ and first amount of Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.
In blender, combine skim milk powder, second amount of Splenda, water and margarine. Blend until smooth and thick. Add egg yolks. Mix until smooth.
Zest the limes until you have 1/8 cup (25 ml) if desired. (Adding the lime zest is optional, but adds flavor to the pie) Squeeze the limes to make 3/4- 1 cup (175 ml- 250 ml) juice.
Add lime juice and zest to blender. Mix til smooth, at least 2 minutes.
Pour blender contents into pie crust, and bake at 350*F for 10 -15 minutes. Center should be set, but will wiggle when shaken. Cool to room temperature (45 min- 1 hour), then refrigerate for 2 1/2 - 3 hours before serving.
Serve with your choice of whipped topping.
*Note for People Who Don't Have Sugar Issues: You can replace Splenda, in all cases, with granulated sugar. You may, further, chose to use Borden's (or cheaper store brand) Sweetened Condensed Milk. Instead of using a blender, use beaters or wire whisk and replace skim milk powder, second amount of Splenda, water and margarine with 450 ml (1 1/2 cans) sweetened condensed milk. Measure Sweetened Condensed Milk into large bowl, add the eggs and lime juice as per the recipe.
**Note for Busy People:
If you have children to chase after, (or other homely distractions) try getting everything ready in stages, as the actual assembly is very quick.
Limes can be zested, and the zest kept in a small snack bag or container in the fridge.
Squeeze the juice and store it in a jar in the fridge.
The skim milk powder, Splenda, water and butter for the filling can be mixed ahead of time. Store it in a jar or container in the fridge. (this combination is actually a double recipe of home-made sweetened condensed milk, using Splenda instead of sugar)
Mix the crackers, wheat germ and Splenda for the crust, and store in a bag/container in the fridge til you're ready to make the pie.
When you have time to assemble the pie, dump the crumb mixture in the food processor and add the olive oil. Then, while the pie crust is baking combine all the filling ingredients in the blender.
Diabetic Baked Oatmeal
Tired of instant oatmeal? Give this one a try. Mix it up and pop it in the oven before you have your shower, and when you are dry- voila! Breakfast- hot and tasty. This is the half size, diabetic version of a Favourite Recipe, taken from the Saskatchewan E.M.M.C. Ladies' cookbook. Have a quarter or a third for breakfast hot, and save the rest for a snack later on.
1 1/2 cups Oatmeal (quick or old fashioned, but not instant)
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 cup Splenda
1/2 cup raisins
1/2 cup skim milk
1 egg
1/4 cup unsweetened applesauce or canola oil
Preheat oven to 350* F. Spray a 1.5 L casserole/ baking pan with cooking spray.
Mix oatmeal, baking powder, salt, cinnamon, Splenda and raisins together. Make a well in the center of these dry ingredients. Into the well, measure the milk, egg and applesauce. Stir together, starting in the center to mix the eggs with the milk. Mix until blended, with no dry bits. Scrape into prepared pan and bake for 15-20 minutes.
If you use a glass casserole dish, this can be microwaved for about 5 minutes on high heat. Test the middle with a toothpick; if it comes out clean the baked oatmeal is ready. If not, microwave an additional 2-3 minutes.
Serve with hot cinnamon milk. You can heat milk in a small saucepan on the stove, or in the microwave. For each half cup of milk, use half of a cinnamon stick, which you will break into a couple of pieces. For stove-top, heat and stir over low heat til milk is steaming. To microwave, measure milk into a glass measuring cup; add the broken cinnamon stick and microwave on full power for 1 to 1 1/2 minutes to heat milk through.
Makes 4 servings.
Notes:
-To serve 4 - 6 people, double the recipe, and bake for 20- 25 min in a 9" square pan.
-If you are cooking for diabetic and non- diabetic folk, you can bake another batch in your other 8" round pan for the Sugar People, using 1/3 cup sugar instead of Splenda*
Nutritional Analysis: (Baked Oatmeal alone)
Serving size 1/4 of the whole batch
Calories: 208 (with applesauce) 327 (with oil)
Total Fat: 3.5 g (with applesauce) 17.5 g (with oil)
Cholesterol: 48 mg
Sodium: 247.23 mg (with applesauce) 247 mg (with oil)
Total Carbohydrates: 41.3 g (with applesauce) 39 g (with oil)
Fibre: 3.7 g (with applesauce) 3.65 g (with oil)
Sugars: 17.44 g (with applesauce) 16 g (with oil)
Protein: 8 g
*Analysis was done as for a recipe using Splenda.
If the numbers are too high for you dietary needs, divide the baked oatmeal into 6 pieces.
Per 1/6th, Baked Oatmeal alone:
Calories: 139 (with applesauce) 218 (with oil)
Total Fat: 2.34 g (with applesauce) 12 g (with oil)
Cholesterol: 32 mg
Sodium: 164.8 mg (with applesauce) 165 mg (with oil)
Total Carbohydrates: 27.6 g (with applesauce) 26 g (with oil)
Fibre: 2.5 g (with applesauce) 2.4 g (with oil)
Sugars: 11.6 g (with applesauce) 10.7 g (with oil)
Protein: 6.34 g
1 1/2 cups Oatmeal (quick or old fashioned, but not instant)
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 cup Splenda
1/2 cup raisins
1/2 cup skim milk
1 egg
1/4 cup unsweetened applesauce or canola oil
Preheat oven to 350* F. Spray a 1.5 L casserole/ baking pan with cooking spray.
Mix oatmeal, baking powder, salt, cinnamon, Splenda and raisins together. Make a well in the center of these dry ingredients. Into the well, measure the milk, egg and applesauce. Stir together, starting in the center to mix the eggs with the milk. Mix until blended, with no dry bits. Scrape into prepared pan and bake for 15-20 minutes.
If you use a glass casserole dish, this can be microwaved for about 5 minutes on high heat. Test the middle with a toothpick; if it comes out clean the baked oatmeal is ready. If not, microwave an additional 2-3 minutes.
Serve with hot cinnamon milk. You can heat milk in a small saucepan on the stove, or in the microwave. For each half cup of milk, use half of a cinnamon stick, which you will break into a couple of pieces. For stove-top, heat and stir over low heat til milk is steaming. To microwave, measure milk into a glass measuring cup; add the broken cinnamon stick and microwave on full power for 1 to 1 1/2 minutes to heat milk through.
Makes 4 servings.
Notes:
-To serve 4 - 6 people, double the recipe, and bake for 20- 25 min in a 9" square pan.
-If you are cooking for diabetic and non- diabetic folk, you can bake another batch in your other 8" round pan for the Sugar People, using 1/3 cup sugar instead of Splenda*
Nutritional Analysis: (Baked Oatmeal alone)
Serving size 1/4 of the whole batch
Calories: 208 (with applesauce) 327 (with oil)
Total Fat: 3.5 g (with applesauce) 17.5 g (with oil)
Cholesterol: 48 mg
Sodium: 247.23 mg (with applesauce) 247 mg (with oil)
Total Carbohydrates: 41.3 g (with applesauce) 39 g (with oil)
Fibre: 3.7 g (with applesauce) 3.65 g (with oil)
Sugars: 17.44 g (with applesauce) 16 g (with oil)
Protein: 8 g
*Analysis was done as for a recipe using Splenda.
If the numbers are too high for you dietary needs, divide the baked oatmeal into 6 pieces.
Per 1/6th, Baked Oatmeal alone:
Calories: 139 (with applesauce) 218 (with oil)
Total Fat: 2.34 g (with applesauce) 12 g (with oil)
Cholesterol: 32 mg
Sodium: 164.8 mg (with applesauce) 165 mg (with oil)
Total Carbohydrates: 27.6 g (with applesauce) 26 g (with oil)
Fibre: 2.5 g (with applesauce) 2.4 g (with oil)
Sugars: 11.6 g (with applesauce) 10.7 g (with oil)
Protein: 6.34 g
Peach Butter Cake
This recipe, taken from "Company's Coming Baking: Simple to Sensational" only needed a little adapting. (Splenda instead of sugar, and 1/4 cup extra milk) A really nice, light cake, delicious served with a little low-fat, sugar-reduced whipped topping or low fat ice cream/frozen yogurt.
3/4 cup butter or margarine, softened
3/4 cup Splenda artificial sweetener
2 tsp. finely grated orange zest
3 large eggs
1 2/3 all purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
14 oz. (398 ml) can of sliced peaches in fruit juice, drained and chopped
APRICOT TOPPING:
1 tsp. unflavoured gelatin
2 Tbsp. water
3 Tbsp. no sugar added apricot jam/fruit spread
Beat butter, and orange zest in medium bowl. Add eggs, one at a time, alternately with the Splenda, beating well after each addition.
Combine flour, baking powder and salt in small bowl. Add to butter mixture, alternately with the milk. Beat well. Line bottom of greased 9 inch springform pan with waxed paper. Pour batter into pan. Spread evenly.
Sprinkle peaches over top. Bake at 350*f oven for about 50 minutes, until top is lightly browned and wooden pick inserted in centre comes out clean. Let stand in pan on wire rack for 10 minutes.
Apricot Topping: Sprinkle gelatin over water in small saucepan. Let stand for 1 minute. Heat and stir on medium - low heat until gelatin is dissolved.
Add jam. Stir will. Makes 1/4 cup topping. Brush warm mixture onto warm cake. Let stand in pan on wire rack until cooled completely. Run knife around inside edge of pan to loosen cake. Remove to serving plate, discarding waxed paper from bottom of cake. Cuts into 8 wedges.
NOTES:
-I don't have a 9 inch springform pan, so I used my 10 inch. It baked a little quicker. If using a larger pan than called for, keep an eye on the cake as it will bake faster. If your pan is smaller, you may need to turn the oven temperature down for the last 15 - 25 minutes of baking to cook the center without burning the bottom and sides.
-I made this once using the waxed paper method outlined above, and once using tinfoil. I lined the pan with foil, then sprayed it with baking spray. With the foil it was easier to transfer the cake to a serving plate, although it would be just as well served directly from the bottom of the springform pan to dessert plates.
-Try experimenting with different fruit and jam/ fruit spreads. Peach with apricot jam was very good. I've also used fruit cocktail with orange (marmalade type) fruit spread. How about pineapple chunks with the orange spread topping!
-Although I haven't tried it yet, I think that fresh berries would work well. Try fresh strawberries (whole or in chunks) with strawberry jam, or fresh blueberries with a mixed berry jam topping.
Sugar Reduced Gingerbread with Lemon Sauce
A family favourite with a little more fibre and much less sugar.
Hot Water Gingerbread
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup artificial sweetener such as Splenda
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup molasses
1/2 cup boiling water
1/3 cup vegetable oil or melted margarine
In large bowl combine flours, sweetener, ginger, cinnamon, baking soda, baking powder and salt.
In second bowl, beat egg, molasses and boiling water. Stir molasses mixture and vegetable oil into flour mixture til well blended. Pour into non-stick or lightly greased 8 " square pan. Bake at 350* F., for about 35 minutes.
Serve with Lemon Sauce:
1/3 cup artificial sweetener, such as Splenda
2 1/2 Tbsp granulated sugar
1 Tbsp cornstarch
1 tsp grated lemon peel
3/4 cup water
1/3 cup fresh lemon juice
1 egg, beaten
In small saucepan, combine sweetener, sugar, cornstarch and lemon peel. Stir in water and lemon juice. Cook over medium heat, stirring constantly til thickened slightly. Carefully stir 1/4 of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes, or til thickened. Cover and refrigerate.
Honey Oat Bars
Quick, easy and so very tasty! Adapted from a recipe in "The Australian Women's Weekly: The Big Book of Beautiful Biscuits".
3/4 cup rolled oats
1/2 cup sultanas (or raisins of your choice) coarsly chopped, or currents
1/2 cup whole wheat flour
1/2 tsp baking powder
1/3 cup Splenda, or other artificial sweetener
1/2 cup unsweetened coconut
1/2 cup margarine, melted
1 Tbsp. honey
2 Tbsp No-Sugar Added Orange or Apricot spread
Combine oats, raisins, flour, baking powder, Splenda and coconut. Melt margarine; add honey and orange or apricot spread. Add margarine mixture to dry ingredients, and mix until well combined and oat mixture is well coated and clings together.
Line an 8" square pan with foil, and grease lightly with cooking spray. Press mixture evenly into pan. Bake at 350 *F for 15 minutes, or until lightly browned.
Cool, then lift foil from pan and cut carefully with a sharp knife into 24 - 36 pieces.
Per Serving, when cut into 24 pieces:
Calories: 85
Total Fats: 6 g
Saturated Fats: 1 g
Sodium: 48.5 mg
Carbohydrates: 8 g
Fibre: 0.85 g
Sugars: 3.3 g
Protein: 1 g
Per Serving, when cut into 36 pieces:
Calories: 56
Total Fats: 3.8 g
Saturated Fats: 0.8 g
Sodium: 32 mg
Carbohydrates: 5.4 g
Fibre: 0.56 g
Protein: 0.6 g
3/4 cup rolled oats
1/2 cup sultanas (or raisins of your choice) coarsly chopped, or currents
1/2 cup whole wheat flour
1/2 tsp baking powder
1/3 cup Splenda, or other artificial sweetener
1/2 cup unsweetened coconut
1/2 cup margarine, melted
1 Tbsp. honey
2 Tbsp No-Sugar Added Orange or Apricot spread
Combine oats, raisins, flour, baking powder, Splenda and coconut. Melt margarine; add honey and orange or apricot spread. Add margarine mixture to dry ingredients, and mix until well combined and oat mixture is well coated and clings together.
Line an 8" square pan with foil, and grease lightly with cooking spray. Press mixture evenly into pan. Bake at 350 *F for 15 minutes, or until lightly browned.
Cool, then lift foil from pan and cut carefully with a sharp knife into 24 - 36 pieces.
Per Serving, when cut into 24 pieces:
Calories: 85
Total Fats: 6 g
Saturated Fats: 1 g
Sodium: 48.5 mg
Carbohydrates: 8 g
Fibre: 0.85 g
Sugars: 3.3 g
Protein: 1 g
Per Serving, when cut into 36 pieces:
Calories: 56
Total Fats: 3.8 g
Saturated Fats: 0.8 g
Sodium: 32 mg
Carbohydrates: 5.4 g
Fibre: 0.56 g
Protein: 0.6 g
Diabetic Date Squares
After many trials, I'm ready to publish this one. It's an adapted recipe from the 1988-89 Westgate Cookbook. (Westgate is a high school in Winnipeg) The original recipe was called "Rhubarb Bars", submitted by one Elvera Loewen.
BASE:
1 1/2 cups quick, but not instant, oatmeal
3/4 cup all purpose white flour
3/4 cup all purpose whole wheat flour
1/2 cup Splenda, or other artificial sweetener
1/2 tsp. baking soda
1/2 cup chopped walnuts
1 cup margarine, softened
FILLING:
2 cups coarsely chopped dates
1 1/2 cups water
Mix oatmeal, flours, sweetener, soda and nuts together in large bowl. Cut margarine in, as for biscuits or pastry, til mixture is crumbly. Press 2/3 of mixture into a 9" square pan that has been lined with foil and lightly greased with cooking oil spray.
Combine dates with water in small saucepan, and cook over medium-low heat til water is absorbed and dates are soft and very mushy. Spread softened dates over base in pan.
Sprinkle the remaining 1/3 of the crumb mixture over dates, spreading evenly over surface. Gently press crumbs down.
Bake at 350* for 30-35 minutes, til top is golden brown.
Let cool, then gently lift foil out of pan and cut into 36 squares.
Per serving: (1 square)
Calories: 103
Total Fat: 8.25 g
Saturated Fats: 0.13 g
Sodium: 65 mg
Carbohydrates: 10 g
Fibre: 4 g
Sugars: 3 g
Protein: 1.4 g
BASE:
1 1/2 cups quick, but not instant, oatmeal
3/4 cup all purpose white flour
3/4 cup all purpose whole wheat flour
1/2 cup Splenda, or other artificial sweetener
1/2 tsp. baking soda
1/2 cup chopped walnuts
1 cup margarine, softened
FILLING:
2 cups coarsely chopped dates
1 1/2 cups water
Mix oatmeal, flours, sweetener, soda and nuts together in large bowl. Cut margarine in, as for biscuits or pastry, til mixture is crumbly. Press 2/3 of mixture into a 9" square pan that has been lined with foil and lightly greased with cooking oil spray.
Combine dates with water in small saucepan, and cook over medium-low heat til water is absorbed and dates are soft and very mushy. Spread softened dates over base in pan.
Sprinkle the remaining 1/3 of the crumb mixture over dates, spreading evenly over surface. Gently press crumbs down.
Bake at 350* for 30-35 minutes, til top is golden brown.
Let cool, then gently lift foil out of pan and cut into 36 squares.
Per serving: (1 square)
Calories: 103
Total Fat: 8.25 g
Saturated Fats: 0.13 g
Sodium: 65 mg
Carbohydrates: 10 g
Fibre: 4 g
Sugars: 3 g
Protein: 1.4 g
Diabetic Hot Chocolate Mix
From my friend Susan. This is a smaller batch of the made-with-sugar version. It's a sweet treat for winter days or any time!
250 mL skim milk powder
45 mL unsweetened cocoa
90 mL Splenda, artificial sweetener
3 mL salt
Mix all ingredients together. For a finer mix, use a food processor or vegetable masher for mixing.
To serve, add 3 Tablespoons mix to 1 cup (250 mL) boiling water.
Fresh Fruit Muffins
(Here's one that I made up for breakfast, and everyone liked them and everything!)
2 cups flour
1/4 cup wheat germ
1/2 cup Splenda (artificial sweetener)
1 Tbsp. baking powder
1/2 tsp. salt
2 cups fresh fruit, chopped up (1 small banana in chunks and a cup of coarsely chopped strawberries was very yummy)
1 cup skim milk
2 eggs, lightly beaten
1/4 cup Canola/ vegetable oil
2 tsp. vanilla
Preheat oven to 400* F.
Mix dry ingredients together in large bowl. Add fruit.
In another bowl, mix milk and egg, then add oil and vanilla. Add to dry ingredients. Fold together, mixing just til blended.
Divide into 12 paper lined or oiled muffin cups. Pop the muffin pan into the 400*F oven, then immediately reduce the oven temperature to 350* F. and bake for 15 - 20 minutes, til tops are lightly browned and the center of the center muffin tests done with a toothpick.
Mmmm! (make sure you share your fresh fruit and berry combinations with us in the comments section!)
Mom's Green Iced Tea
For a cool, refreshing, different iced tea try this:
Place 5 Celestial Seasonings (Honey Lemon Ginseng) Green Tea bags in a 1 gallon/ 4L icecream pail or jar.
Pour 4 cups boiling water over bags and let steep... til you remember you're letting them steep. (at least 10 minutes, as long as an hour or so)
Fill container with cold water.
Remove tea bags and add 1/2 cup Splenda artificial sweetener, stirring to dissolve.
Pour over ice (if desired) to serve.
Diabetic Popsicles
In an 8 cup Pyrex measuring bowl with a spout*, measure 1 package "light" gelatin powder, (with no sugar added), 1 package Kool-Aid or Freshie drink mix, without sugar and 125 ml (1/2 cup) Splenda artificial sweetener. Stir in 500 ml (2 cups) boiling water and mix until everything is dissolved. Add 500 ml (2 cups) cold water OR pure, no sugar added fruit juice, OR diet soda (such as Lemon-Lime or Ginger Ale) and stir to mix.
Pour into popsicle molds and freeze about 8 hours or overnight.
If you have leftover popsicle juice, divide it into small yogurt or dessert cups and freeze til partially set. Serve with a spoon for an after school treat or dessert.
*or use a large mixing bowl, then pour it into a juice jug to fill molds
HALF RECIPE:
In a 2 cup, glass measuring cup (with a spout) measure 7 ml (which is half a package) of "light" gelatin powder (with no sugar added), 2 ml (which is half a package) of Kool-aid, 50 ml (1/4 cup) Splenda artificial sweetener, and 250 ml (1 cup) boiling water. When everything is dissolved, fill the cup to the 500 ml (2 cup) line with cold water (or pure fruit juice or diet soda). Fill popsicle molds and freeze. This makes at least 8 popsicles.
I often start the summer off with a full recipe, then make a half recipe to top up the supply as the molds empty. Vary the flavours- use your imagination. Let the kids help create new popsicle flavour sensations! Who knows, raspberry Jell-O and grape Kool-Aid might taste great together!
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