6 whole graham crackers, finely ground
2 teaspoons Splenda Brown Sugar Blend
2 tbsp butter, melted
Preheat oven to 350 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray and set aside.
In a small bowl mix the graham cracker crumbs with the Spenda blend. Add the melted butter, stirring until the crumbs are moistened. Press the crumbs evenly onto the bottom of the prepared baking pan. Bake about 5 minutes; set aside to cool.
2 pkgs (8-oz each) reduced-fat cream cheese, softened to room temperature
1 pkg (8-oz) fat-free cream cheese, softened to room temperature
1 cup Splenda granulated
2 tsp vanilla extract
2 large eggs
1/4 cup egg substitute
2 tbsp flour
1/2 cup reduced sugar raspberry or strawberry presrves
2 tablespoons water
Beat the cream cheeses, vanilla extract, and Splenda with an electric mixer until smooth. Beat in the eggs, 1 at a time, then add the egg substitute. Mix in flur until well combined. Pour batter over the crust.
Bake at 350 degrees for approximately 25 minutes. Remove from oven and cool for 5 minutes.
Heat the preserves and water in a small saucepan, stirring constantly, until the preserves are melted. Spread over the filling, cover and chill in refrigerator for 4 hours before cutting into bars.
Yield: 25 bars
Per serving of 1 bar: 84 cal, 4 g protein, 7 g carbs
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.