BREAKFAST STUFFED PEPPERS

Yes, adding veggies to your breakfast is a good thing for diabetics. With this easy recipe you will get grains, veggies, dairy, eggs, and spices all in one easy dish. What a great way to start your day. Personal note: I would never eat an egg this way, just my preference. I scramble my egg and add when the pepper is done. Also, I like to keep my own home-cooked beans and brown rice cooked and in the fridge for things like this.

Preheat oven to 350 degrees.

2/3 cup cooked brown rice
1/2 cup canned reduced-sodium black beans, rinsed and drained
1/2 cup chopped tomato
1/4 cup shredded Mexican-blend cheese
1/2 tsp salt-free Southwest chipotle seasoning
1/4 tsp salt
1 extra-large bell pepper, halved lengthwise and seeded
2 eggs
Snipped fresh cilantro

To make filling: In a medium bowl combine the rice, beans, tomato, 2 tablespoons of the cheese, the chipotle seasoning and salt. Divide the mixture evenly between the two pepper halves.

Bake at 350 degrees, covered, 30 minutes. Remove from the oven, using a spoon make an indention in the filling and break an egg into the indention. Repeat with second pepper half. Replace cover and make an additional 15 minutes or until egg whites are set. Top with the remaining cheese and sprinkle with cilantro.

 This recipe and photo are from a Diabetes magazine.

STRAWBERRY FOOL

Did you know the English serve a dessert made by swirling pureed fruit into whipped cream and calling it a "Fool"? Did you also know that "Fool" comes from the French word fouler, meaning to crush? This recipe for Strawberry Fool will fool your family and friends into believing they are not eating a diabetic dessert!

1 1/2 cups low-fat plain yogurt
8 tbsp Splenda Granular, divided
1/2 tsp almond extract, optional (but it adds great flavor)
12 oz fresh strawberries, washed and stemmed
4 tbsp heaving whipping cream

In a small bowl, combine the yogurt, 4 tablespoons of the Splenda, and the almond extract.

In a separate bowl, mash the strawberries with 2 tablespoons of the Splenda.

Chill both mixtures for at least an hour.

Whip the cream with the last 2 tablespoons of the Splenda until moderately stiff. Fold the cream into the chilled yogurt mixture. Swirl the strawberry mixture into the creamy mixture.

Yield: 4 servings
Per serving (3/4 cup): 140 calories, 16 g carbs, 6 grams protein, 6 g fat (3 g saturated), 2 g fiber
Diabetic Exchanges: 1/2 Lo2-fat milk, 1/2 Fruit, 1 Fat

This is a Splenda recipe and a file photo.

RASPBERRY BBQ WINGS

2/3 cup sugar-free barbecue sauce

2/3 cup seedless sugar-free or low-sugar raspberry jam
3 tbsp finely chopped onion
1 or 2 (depending on your taste) jalapeno peppers, seeded and finely chopped (use gloves when seeding and chopping)
2 tsp minced garlic, divided
2 tsp liquid smoke, optional, divided
1/4 tsp salt
15 whole (approx. 3 lb) chicken wings*
1 small onion, sliced
1 cup water

In a small bowl combine the first 4 ingredients, half the garlic, half the liquid smoke, and the salt; mix together well. Cover bowl and refrigerate for 2 hours.

Preheat oven to 350 degrees.
Spray or grease a 15 x 10-inch baking pan that has sides.

Cut wings into 3 pieces, discarding the wing tip piece. Place wings in the prepared baking pan and cover with the onion and the rest of the garlic.

Combine the water and remaining liquid smoke; pour over the wings. Cover and bake at 350 degrees for 30 minutes or until the juices run clear.

Grease a broiler pan and transfer the wings to it. Brush the wings with the sauce. Broil 4 to 6-inches from the heat for 20 to 25 minutes, basting and turning every 5 minutes or until the wings are well coated.

*You may substitute 3 lbs uncooked chicken wingettes to eliminate cutting up wings.

Note: I got this idea from an old TOH contest winning recipe. I redid the recipe to make it more diabetic-friendly. 

TOH doesn't want their photo shared and I am a poor photographer so this is a file photo for reference only, not this exact recipe.

VEGETABLE AND PASTA SOUP

I am a diabetic who loves soups. This recipe is one I got from a Diabetic Living magazine. At the end you will notice some changes I made to make it more suitable to me and to raise the protein ratio to the carb ratio. Try it either way and enjoy it on a cold winter day! This is a slow cooker recipe for those who like the convenience of one.

1 can (15-oz) cannellini beans, rinsed and drained
1 pkg (8-oz) fresh button mushrooms, quartered
1 cup frozen whole-kernel corn
1 cup chopped onion
1 cup finely chopped carrots
1 cup chopped zucchini
2 garlic cloves, minced
6 cups unsalted vegetable stock
1 can (6-oz) no-salt-added tomato paste
2 tsp dried Italian seasoning, crushed
1/2 tsp salt
1 pkg (9-oz) frozen Italian green beans
1/2 cup dried multigrain rotini
2 tbsp snipped fresh parsley
2 tbsp finely shredded Parmesan cheese

In a 3 1/2 to 5-quart slow cooker combine the cannellini beans, mushrooms, corn, onion, carrots, zucchini, and garlic; stir in the vegetable stock, tomato paste, Italian seasoning and salt.

Place lid on cooker and cook on low 7 to 8 hours on low or 3 1/2 to 4 hours on high. If cooking on low, turn cooker to high and add the green beans and pasta. Cover and cook another 45 minutes.

When serving garnish each bowl with some fresh parsley and Parmesan cheese, if desired.

Yield: 6 servings of 1 3/4 cups each
Per Serving: 213 calories, 1 g fat, 1 g cholesterol, 598 mg sodium, 42 g carbs (8 g fiber and 13 sugars), 10 g protein

Personal note: You will notice the carb count is broken down showing fiber, and sugars. There is no added sugar, this is all natural sugar from the vegetables. I personally like to add a little finely chopped ham to give a little more protein. For those of you who like chicken, a little chopped or shredded chicken will do the same thing. You can also cut the corn back to 1/2 cup to lower the carbs. Of course any or all of these changes will change the nutritional count, raising the protein grams and lowering carb grams.

Note: This is a file photo.

RASPBERRY OAT BARS

1 cup rolled oats

1/2 cup white whole-wheat flour (or equivalent of your favorite low/no carb substitution)
1 tsp cinnamon
1/8 tsp salt, opyional
1 1/2 tbsp Splenda Brown Sugar Blend
1/4 cup Splenda Granular
1/3 cup butter, softened
1 cup sugar-free (or low-sugar) raspberry jam
1/4 cup sliced or slivered almonds, optional*
Non-stick cooking spray

Preheat oven to 325 degrees.
Lightly spray an 8-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl combine the oats, flour, cinnamon, salt, both Splendas, and the butter, using an electric mixer on low, until the mixture starts to combine. Increase speed to medium and continue mixing  until the butter is fully blended in and a coarse crumb is formed.

Press 2/3s of the oat mixture onto the bottom of the pan; spread the jam over the mixture. Sprinkle the last 1/3 of the mixture over the jam.

Bake at 325 degrees 25-30 minutes or until golden around the edges. Remove from oven to a wire rack to cool.

To make 15 bars cut 3 times in one direction and 5 times in the other direction.

*Nuts are good for diabetics and I enjoy having almonds on these bars. This is my version of a Marlene Koch recipe. Her version does not have almonds.

the file photo

SILLY CARROTS

The original Silly Carrots recipe was a "My Best Recipe" winner in the LA Times newspaper in 1981. This is a newer diabetic-friendly version. This recipe is from Marlene Koch who writes recipes using Splenda. Bonus: 1 serving (a generous 1/2 cup) of this recipe gives you a 420% of the RDA for vitamin A!

6 cups (2 lb) carrots, peeled and sliced
1 can (10-oz) Campbell's Healthy Selections Tomato Soup
2/3 cup Splenda Granular
2/3 cup vinegar
2 tbsp canola oil
1 1/2 tsp prepared mustard
1 medium onion, diced
1 medium green bell pepper, diced
1/2 cup celery, chopped
1/8 tsp salt

In a medium saucepan, cook the carrots in boiling water just until tender (about 10 minutes); drain and set aside.

In the same saucepan, combine the remaining ingredients; cook over medium heat until boiling. Reduce heat and simmer 10 minutes. Pour mixture over the drained carrots.

Delicious served hot or refrigerated until cold.

clipart

 

Note: This is a file photo. I did not take a picture of this recipe.

SPICED CHAI MIX

3/4 cup unsweetened instant ice tea mix

3/4 cup Splenda Granular
1/2 cup non-fat dry milk powder
1/2 cup non-dairy powdered creamer
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
3/4 tsp nutmeg
3/4 tsp ground cardamom

Thoroughly mix all ingredients together and place in a jar or other airtight container.

To serve, mix 3 tablespoons dry mix into 6-oz very hot water and stir to dissolve.

Yield: 13 servings
Per serving: 30 calories, 7 g carbs,  2 g protein, 1 g fat

Diabetic Exchange: 1/2 carb

file photo

BROCCOLI BROWN RICE CASSEROLE

The nutritional info follows this recipe. I suggest omitting the salt or cutting it down to 1/4 tsp if you have a problem with sodium. I also suggest you use this recipe when sharing with family and/or friends. Personally, I think a 1/2 cup serving is better for diabetics. 

1 cup uncooked brown rice

2 1/4 cups reduced-sodium chicken broth or vegetable broth
2 tbsp minced fresh rosemary or 2 tsp dried rosemary
2 garlic cloves
2 cups fresh chopped broccoli
1/4 cup slivered almonds
1/4 cup unsalted sunflower kernels
1/2 tsp salt
1/4 tsp freshly ground black pepper

In a large nonstick skillet coated with nonstick cooking spray, sauté the rice until lightly browned.  Add broth, rosemary and garlic; bring to a boil. Reduce heat, cover and simmer 40 minutes or until rice is almost tender.

Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook another 3 to 5 minutes until rice is tender and broccoli is crisp tender. Fluff with a fork before serving.

Yield: 6 2/3-cup servings.
Per serving: 202 calories, 6 g fat (1 g saturated), 414 mg sodium, 31 g carbs (2 g fiber), 7 g protein.
Diabetic Exchanges: 2 starch, 1 fat

Note: This recipe won a blue ribbon in a 2008 TOH contest. The photo is from TOH.

GREAT NORTHERN BEANS SOUP

1 lb Great Northern beans, soak overnight in 8 qts water; rinse and drain

1/2 cup finely chopped celery
1 cup finely chopped carrots
1/2 cup finely chopped onion
3/4 lb diced ham
1 teaspoon salt
1 teaspoon cumin
1 teaspoon basil
freshly ground black pepper

Add 6 cups water to the beans and add the remaining ingredients.  Cover and bring to a boil.  Reduce heat to simmer and cook 1 to 2 hours until the beans are tender.  Add more water during cooking, if needed.

Beans are an important part of a diabetic diet. Yes, they are carbs but they are also fiber and protein, Beans are one of the ways I control my blood sugar. Quantity counts for diabetics. I suggest only 1 cup of soup per meal.

LITE CHICKEN VEGETABLE SOUP

1 can (28-oz) diced tomatoes, undrained

2 cups reduced-fat & reduced sodium chicken broth
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram

In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.
1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein Note: You can reduce the carbs by cutting the corn down to 1/2 cup or eliminating it and throwing in a handful of fresh spinach a few minutes before the end of cooking time.

CARIBBEAN CHICKEN BREASTS

Sauce:

1/4 cup unsweetened pineapple juice
2 tbsp lime juice
3 tbsp Splenda Granular
2 tbsp low-sugar peach jam
1 tbsp lite soy sauce
1/2 tsp thyme
1/4 tsp ginger
3 to 4 drops Tabasco sauce

Whisk all ingredients together in a small bowl; set aside.

4 (approximately 1 1/2 lb total) boneless skinless chicken breasts

Pound chicken between two sheets of plastic wrap or waxed paper to a thickness of 1/4-inch; place in a shallow bowl. Pour the sauce over the chicken; cover and refrigerate for at least 1 hour.

Heat broiler or grill.

Remove chicken from the sauce and pour the sauce into a small saucepan. Place sauce over medium heat and bring to a boil; turn down the heat and simmer.

Broil or grill the chicken approximately 5 minutes per side or until cooked through and juices run clear.

Spoon sauce over chicken to serve.

Yield: 4 servings
Per serving: 240 calories, 8 g carbs, 31 g protein sorry, no sodium numbers
Diabetic Exchanges: 4 lean meat, 1/2 carbohydrate

file photo from TOH.

SOUTHWEST SALMON CHOWDER

1 1/2 lb fresh or frozen skinless salmon fillets

2 tbsp olive oil
3/4 cup chopped red or yellow sweet pepper
1/4 cup thinly sliced green onions, white and green parts separated
3 tbsp all-purpose (I never use all-purpose (refined), I use white whole wheat) flour
3 1/2 cups low-sodium vegetable broth or stock
3 cups 1/2-inch pieces red-skin potatoes
2 1/2 cups low-fat (1%) milk
1/2 tsp salt
1/2 tsp black pepper (I like to use fresh ground)
1/4 to 1/2 tsp chili powder (according to your taste)
2 cups frozen whole-kernel corn, thawed
1 tsp lime zest
Chopped avocado and/or lime wedges, optional

Thaw salmon, if frozen. Rinse fillets; pat dry.

In a 12-inch skillet, bring 1 1/2 cups water to boiling. Add the salmon fillets; return to boiling then reduce heat. Simmer, covered, 6 to 8 minutes or until the salmon flakes with a fork. Remove from the skillet and discard the liquid. Flake salmon into 1/2-inch size pieces.

In a 6-quart Dutch oven, heat the oil over medium-high heat. Add the pepper and white parts of the onions. Cook, stirring, 3 minutes or just until tender. Stir in the flour and cook, stirring, 1 minute more.

Gradually stir broth into the broth. Add the potatoes, milk, salt, pepper, and chili powder. Bring to a boil; reduce heat and cover. Simmer 15 minutes or until slightly thickened and veggies are tender. Stir occasionally during this time.

Add the corn to the mixture and cook, stirring, 2 minutes more. Very gently stir in the salmon and lime zest; heat through.

Top each serving with the green parts of the onions and avocado or lime wedges, as desired. May sprinkle with additional chili powder as garnish, if desired.

Yield: 8 servings of 1 1/4 cups
Per serving: 280 calories, 10 g (2 sat) fat, 51 mg cholesterol, 287 mg sodium, 25 g (3 g fiber, 8 sugar) carbs, 22 g protein

Note: This recipe, photo, and nutritional information is from Diabetic Living Magazine. My comments are in ( ).

ARTICHOKE SPINACH SALAD

12 cups torn fresh spinach

8 green onions, chopped
6 hard boiled eggs, sliced
1/2 lb fresh mushrooms, sliced
1 can (8-oz) sliced water chestnuts, drained
1 jar (6.5-oz) marinated artichoke hearts, drained and quartered
8 low-sodium bacon strips, cooked and crumbled

Combine all the above ingredients in a large salad bowl; set aside.

DRESSING:
1/2 cup cider vinegar
1/2 cup Splenda Granular or equivalent amount of your favorite sweetener
1/4 tsp salt, optional
1/2 tsp ground mustard
1 tsp grated onion
1 cup olive or canola oil

In a blender, combine vinegar, Splenda, salt, mustard and onion; cover and process until smooth. While processing, gradually add the oil in a steady stream.

Drizzle dressing over salad and toss to coat.

Any leftover dressing should be refrigerated.

Yield: 10-12 servings

Recipe idea and photo from TOH 2008. I redid recipe to make it more diabetic-friendly.

ROASTED GARLIC PORK SUPPER

This is a 2008 recipe from TOH. The recipe is from a lady in New York who said she first made it for a church retreat where it was a big hit.

2 whole garlic bulbs
2 tsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
2 tbsp lemon juice
1 (4 to 5 lb) boneless pork loin roast
6 med red potatoes, halved
3 cups baby carrots
1 large sweet onion, thinly sliced
1 1/2 cups water
1 tsp salt
1/2 tsp pepper

Remove papery outer skin from garlic (she does not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Brush with oil and sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool 10 - 15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice; mix well. Rub over the roast.

Place roast in a shallow roasting pan. Arrange potatoes and carrots around the roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350 degrees for 1 1/2 hours. Uncover and bake 1 1/2 hours longer or until a meat thermometer reads 160 degrees, basting often. Cover and let stand 10 minutes before slicing.

Yield: 10-12 servings

file photo

Note: TOH file photo of this recipe.

DEVILED HAM STUFFED EGGS

8 hard boiled eggs

1/4 cup deviled ham spread
1/4 cup finely chopped green onions
1/4 cup mixed sweet pickle and dill pickle relishes
1/3 cup finely chopped celery
1/3 cup olive oil mayonnaise
1 tsp prepared mustard
dash of freshly ground black pepper
Paprika for garnish

Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.

Mash the yolks with a fork. Add the remaining ingredients except paprika; mix together well.

Use the filling to fill the hollow in the whites. Sprinkle with paprika for garnish.

Yield: 8 servings

file photo for reference only

SWEET HORSERADISH SAUCE

Marlene Koch, a cookbook author of low-sugar desserts and foods, came up with this recipe after hearing her brother rave about a Horsey Sauce that gives a real zip to roast beef and other sandwiches. It is quite tasty if you are looking for a good sauce with some zip.

1/2 cup low-fat cottage cheese
3 tbsp light sour cream
2 tbsp horseradish
1 tbsp Splenda Granular

Place cottage cheese in a food processor or blender and puree until completely smooth (like mayonnaise). Add the remaining ingredients and blend again.

Store in a dish or jar with a lid and refrigerate.

Yield: Approximately 12 tablespoons
Per serving size of 1 tablespoon: 15 calories, 1 g carbs, 1 g protein, 1 g fat (saturated), 0 g fiber, 45 mg sodium
Diabetic Exchange = Free
WW points: 0

file photo

MEXICAN-STYLE HAM AND EGG SANDWICH

1/2 medium avocado, peeled

2 tbsp thinly sliced green onion tops
1 tbsp lime juice
1 garlic clove, minced
2 whole-grain English muffins, split and toasted
1/4 cup fresh spinach leaves
2-oz thin sliced lower-sodium ham (ie Hillshire Farm)
2 eggs
2 tbsp fresh pico de gallo or salsa

Mash together the avocado, green onion, juice, and garlic in a medium bowl; spread over cut sides of the muffins.

Top bottom half of the muffins with the spinach and ham.

Coat a  nonstick skillet with nonstick cooking spray; heat over medium heat. Break eggs into skillet and reduce heat to low. Cook until whites are completely set. Turn eggs and cook until yolks are no longer runny.

Place eggs atop the ham. Add the pico de gallo and place muffin tops on sandwiches.

Yield: 2 sandwiches
Per sandwich: 315 calories, 12 g fat (3 g saturated, 0 g trans), 35 g carbs (5 g fiber), 16 g protein, 578 mg sodium

 Note: Recipe and photo from Diabetic Living.

PHYLLO APPLE POUCHES

2 tbsp salt-free butter

3/4 lb good baking apples, diced
1/2 cup Splenda Granular
2 tsp cinnamon
4 tbsp lemon juice
1/4 tsp salt
6 tbsp unsweetened applesauce
6 sheets phyllo dough

Preheat oven to 350 degrees.
Lightly spray a baking sheet with nonstick cooking spray; set aside.

In a medium skillet, melt butter; toss the apples into the butter.

In a small mixing bowl, combine Splenda, cinnamon, lemon juice, and salt; pour over the apples. Cook just until apples are tender.

Cover work surface with waxed paper. Carefully place one sheet of phyllo onto paper with short side closest to you. Lightly spray with cooking spray and fold in half lengthwise. Spray again and fold in half away from you. Cut off excess dough so you have a 6-inch square.

Place 1 tablespoon applesauce into the center of the square. Top with 2 tablespoons apple mixture. Fold each corner to the middle, covering the filling while spraying lightly with cooking spray to seal the edges together. Repeat process 5 times.

Using a spatula, carefully place packets on the prepared baking sheet. Bake at 350 degrees 25-30 minutes or until golden brown.

Yield: 6 pouches
Per pouch: 150 calories, 20 g carbs (2 g fiber), 1 g protein
Diabetic Exchanges: 1 fruit, 1/2 carb, 1 fat

Obviously this is a dessert. Only 1 pouch per day.

file photo

to for reference only.

ORANGE CREAMSICLE FRAPPE

This will remind you of an Orange Julius, the drink that used to be so popular in shopping malls.

3/4 cup fresh squeezed orange juice
3/4 cup 1% milk
1/4 cup Splenda Granular (or an equivalent amount of your favorite sweetener)
1/4 cup Egg Beaters or other pasteurized egg substitute
3/4 tsp vanilla extract
1 cup crushed ice
2 thin slices fresh orange for garnish, optional

Place all the ingredients, except ice, in a blender and pulse until blended. Add ice and blend until ice is completely incorporated and the drink is frothy.

Serve immediately.

Yield: 2 (8-oz) servings
Per serving: 110 calories, 19 g carbs, 7 g protein

Note: This is my version of a Splenda recipe. The picture is courtesy of Dunkin Donuts.

BAKED BROWN RICE PUDDING

This is not a quick recipe but will result in a tasty rice pudding.

1 1/4 cups hot water
1/2 tsp ground cinnamon
1/2 cup brown rice
1/4 tsp salt
2 1/2 cups low-fat (1%) milk
2 eggs, beaten
1 1/2 tsp vanilla
1 tsp orange zest
1/3 cup Splenda Granular (or an equal to amount of your favorite sweetener)
1/2 tsp ground cinnamon

Combine the water, 1/2 teaspoon of ground cinnamon, and salt in a medium saucepan; bring to a boil. Stir rice into the boiling mixture; cover and cook around 40 minutes or until most of the water has been absorbed.

Meanwhile, preheat oven to 325 degrees.
Lightly spray a 2-quart baking dish with nonstick cooking spray; set aside.

Stir the milk, eggs, vanilla, zest, and Splenda into the rice. Bring mixture to a simmer. Transfer mixture to the prepared baking dish.

Bake, uncovered, 30 minutes; stir. Bake another 30 minutes and stir again. Remove from the oven and swirl in the remaining cinnamon.

Note: Pudding will thicken as it cools. May be served warm or chilled.

Yield: 6 servings of 1/2 cup each.
Per serving: 135 calories, 18 g carbs, 7 g protein, 2 g (1 saturated) fat, 1 g fiber
Diabetic Exchanges = 1/2 low-fat milk, 1/2 carbs, 1/2 lean meat

Personal Note: Sliced or slivered toasted almonds make a nice garnish and almonds are good for you.

Note: File Photo

CREAMY POPPY SEED DRESSING

1/2 cup low-fat buttermilk

1/2 cup fat-free sour cream or plain yogurt
3 tbsp Splenda Granular
2 tsp fresh lemon juice
1 tsp poppy seeds

Combine all ingredients in a small bowl and stir together with a whisk.

Note: To use as a dressing on fresh fruits, add a little orange zest to the dressing before mixing.

I suggest using you drizzle, not pour, over salads whether lettuce, veggie, or fruit.

Note: This is a Splenda recipe that I tweeked to be more diabetic-friendly. The photo is a file photo.

WHOLE BERRY CRANBERRY SAUCE

1/4 cup fresh-squeezed orange juice

1 tsp unflavored gelatin
1 pkg (12-oz) fresh cranberries, washed and drained
1 cup water
1 cup Splenda Granular

In a small bowl, add the gelatin to the orange juice; allow to set for 3 minutes.

In a medium saucepan, combine the cranberries, water, and Splenda; bring to a boil. Add the orange juice/gelatin and simmer 10 minutes or until cranberries have popped.

Transfer to a dish and refrigerate until ready to use.

Note: File Photo

QUICK AND EASY RASPBERRY HOT CHOCOLATE

Make yourself a tasty cup of raspberry-flavored hot chocolate the quick and easy way.  I use water.  If you want yours rich and you don't have a serious diabetic problem, you could use milk instead.

2 pkts Splenda Raspberry-flavored Flavor Accents
1 pkt sugar-free hot chocolate mix
1 cup boiling water
1 tbsp sugar-free thawed whipped topping

Pour the hot chocolate mix into a mug and add the Splenda packets; stir to mix well.  Pour the boiling water into the mug and stir until dissolved.  Add the whipped topping and enjoy!

Yield: 1 cup cocoa

free clipart