CREAMY MILK CHOCOLATE PIE

This recipe is from Diabetic Connect.  I don't often post their recipes as I don't find them to always be what I consider either sugar-free or good for you but I believe this one will work for most diabetics.  Thanks to my friend Patti for posting this.

Creamy, chocolatey, and delicious, this pie will quickly become a family favorite. And with only 10g of carbs per slice, you can enjoy without feeling diet guilt.

Ingredients

• 3 oz. Sugar–Free Chocolate Jello Pudding
• 1 c. 2% Milk
• 1 c. Heavy Whipping Cream
• 4 oz. Philidelphia Cream Cheese
• 4 oz. Sugar-Free Cool Whip
• 1 - 9” Fifty 50 Foods Sugar-Free Graham Cracker Pie Crust

Directions

1. Mix Jello Pudding mix and milk together with a whip for 2 minutes.
2. Add Whipping Cream, Cream Cheese and Cool Whip.
3. With mixer, whip mixture until thick and creamy.
4. Pour into pie shell and freeze. Thaw for an hour before serving.
5. Serve with whipping cream on top while pie is still a little icy.
   
   
   Serving Size
   1/8 Pie Slice
   Calories 110
   Fat 11g
   Cholesterol 28mg
   Sodium 73mg
   Carbs 10g
   Fiber 0g
   Sugar -1g
   Protein 2.2g
   
   

HEALTHY SUBSTITUTIONS

As diabetics we are always looking for healthy options to substitute for some of the common ingredients in our recipes.  Here are a couple of examples:

Instead of sour cream use low-fat Greek yogurt.  This in an excellent substitution to use in dips and dressings and in baking.

Instead of using bread crumbs when called for in recipes substitute whole-grain bread crumbs or wheat germ.

You will be surprised how much these simple, mostly unnoticed changes will make in your diet!

This is not an endorsement of this brand.  There are many brands of wheat germ.

BABY VIDALIA ONION FRITTATA

I have had this recipe from Cooking Lite for many years.

1 tbsp butter, melted
3/4 lb baby Vidalia onions, sliced thin with some green tops (or 1 1/2 cups chopped green onions)
1 garlic clove, minced
1 carton (16-oz) egg substitute
1/4 tsp salt
1/4 tsp pepper
1/8 tsp hot sauce
3/4 cup shredded reduced-fat sharp Cheddar cheese

Melt the butter in a 10-inch ovenproof skillet over medium heat.  Add the onion and garlic; cook 5 minutes or until tender, stirring occasionally.

Arrange onion mixture evenly in the bottom of skillet.  Combine the egg substitute, salt, pepper, and hot sauce; pour evenly over the onion mixture.  Reduce heat to medium-low and cook, uncovered, approximately 8 minutes or until set (mixture will still be wet on top).

Preheat broiler.

Broil frittata for 3 minutes; sprinkle the cheese over the top and broil another minute or until cheese melts.

Allow frittata to stand for 5 minutes before cutting to serve.

 

Yield: 4 servings
Per serving: 161 calories, 9g carbs, 19g protein