OLD-FASHIONED EGGNOG

3 cups 1% milk, divided
1 1/2 cups fat-free half and half
1 tbsp + 1 tsp cornstarch
3 large eggs, well beaten
2/3 cup Splenda Granular
2 tsp vanilla extract
1/2 tsp nutmeg

In a large saucepan, thoroughly whisk together 1 cup of the milk, the half and half, cornstarch, eggs, and Splenda. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from the heat. Stir in the vanilla and nutmeg until combined. Stir in the remaining milk and allow to cool to room temperature.

Refrigerate until serving time.
Garnish each cup with a sprinkle of cinnamon, if desired.

Yield: 8 servings
Per serving: 100 calories, 11 g carbs, 6 g protein, 3 g fat (1 1/3 g saturated)

Note: File Photo

Note: If you want alcohol in your eggnog substitute 1/2 to 1 cup of rum or brandy for the same amount of the milk. But remember that will change the nutritional numbers.

HAM STUFFED SWEET POTATOES

If you enjoy sweet potatoes (yams), there is no reason to give them up. Not all sweet potatoes are covered in heavy syrup and marshmallows. This recipe is a good way to enjoy a nutritious sweet potato even though you are diabetic. This recipe is for two sweet potatoes but can easily be doubled for 4 or tripled for 6.

Preheat oven to 350 degrees.

2 large sweet potatoes
1/2 tbsp butter
1/2 tbsp olive oil
1/3 cup chopped fully cooked ham (As a diabetic, I use 1/2 cup to add more protein.)
1 tbsp finely chopped onion
1/4 tsp ground cinnamon

Scrub potatoes and pierce; bake at 350 degrees for an hour or more until tender. Set aside to cool.

When potatoes are cooled enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving about 1/4-inch shell. Place pulp in a bowl, add the butter, olive oil and mash. Stir the ham, onion and cinnamon into the mashed potatoes; spoon mixture into the shells.

Bake uncovered for 20 minutes to heat through.

Note: Remember cinnamon is a good blood sugar stabilizer so do not omit.

There's a lot of good nutrition in a sweet potato.

CHERRY ANGEL TRIFLE

Yesterday I had a sweet tooth so I pulled out a few ingredients and made this tasty trifle. I think it is yummy.

1 sugar-free angel food cake (I buy mine at Walmart)
2 cans (20-oz each) Splenda sweetened cherry pie filling
1 carton sugar-free frozen whipped topping, thawed
Pecan pieces for garnish, if desired

In a large bowl, break up half the cake into bite-size pieces and spread over bottom of bowl.

Top cake pieces with one can of the pie filling, spreading evenly over the cake.

Top pie filling with approximately 2/3s to 3/4s of the whipped topping.

Repeat the process ending with the remaining whipped topping in the center of the dish. Sprinkle the pecans over the topping as a garnish, if desired.

Notes: Nuts are good for diabetics, especially with sweets; so I would not eliminate the nuts. Almonds would also go good with cherry pie filling.
Other pie fillings such as blueberry, apple, etc work well, too. With apple I like to sprinkle a little ground cinnamon on the top.