BRAISED BEEF BRISKET

2 tbsp canola or olive oil

1 (4-5 lb) beef brisket
3 celery ribs, cut into 1-inch pieces
3 large carrots, cut into 1/4-inch slices
2 large onions, sliced
1 lb fresh mushrooms
3/4 cup cold water
3/4 cup tomato sauce
3 tbsp Worcestershire sauce
1 tbsp prepared horseradish

Heat the oil in a Dutch oven over medium heat; add brisket and brown on both sides. Remove brisket from the pan.

Add celery, carrots and onions to the pan. Cook veggies, stirring, for 4 to 6 minutes until crisp-tender. Stir in the mushrooms, water, tomato sauce, Worcestershire sauce and horseradish.

Return brisket to the pan with the fat side up; bring to a boil. Reduce heat and simmer, covered, 2 1/2 to 3 hours until the meat is tender. Remove the meat and veggies; keep warm.

Skim and fat from the pan juices and thicken if desired.

To serve the brisket, cut diagonally across the grain into thin slices. Serve with the veggies and pan juices.

Yield: 12 servings
Per serving: 247 calories, 9 g (3 sat) fat, 8 g carbs, 33 g protein
Diabetic exchanges: 4 lean meat, 1 vegetable, 1/2 fat

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WALNUT STREUSEL COFFEE CAKE

Streusel:

1 cup chopped walnuts
1/3 cup Splenda Brown Sugar Blend or your favorite substitution
2 tbsp butter, melted
1/2 heaping tsp ground cinnamon

In a small bowl, mix streusel ingredients; set aside.

Cake:
4 large eggs, separated
1/2 cup coconut oil
1/2 cup unsweetened applesauce
1 3/4 cups Splenda granulated or equivalent of your favorite sweetener
1 tsp vanilla extract
2 cups white whole-wheat flour
1 cup garbanzo bean flour or another cup of white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain Greek yogurt
1-2 tbsp powdered sugar*, optional

Place egg whites in a large bowl and let stand at room temperature 30 minutes.

Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch Bundt pan; set aside.

In a large bowl, cream coconut oil, applesauce and Splenda granulated together well. Gradually add egg yolks. Beat in the vanilla.

In another bowl, whisk together the flours, baking powder, baking soda, and salt; add to the egg yolk mixture alternately with the Greek yogurt, beating well after each addition.

Clean mixer beaters; beat egg whites on medium speed until stiff. Fold into cake batter.

Pour half of the batter into prepared pan. Sprinkle with walnut mixture; top with remaining batter.

Bake at 350 for 45 - 55 minutes until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and place on wire rack to cool completely. Dust with Swerve Powdered Sugar or make your own sugar-free. *Directions for making "fake" powdered sugar available on is available on my diabetic blog. Diabetics whose blood sugar is controlled may be able to use this small amount of powdered sugar.

Note: This is a dessert that serves 12. One piece per day is recommended, share with family and friends. This is a great dessert to take when you are asked to bring a dish. You won't be tempted to over-indulge but can enjoy dessert with everyone else.

LASAGNA SOUP

For those times when you just need the comfort of a good bowl of soup! The carbs are rather high in this recipe but that is negated by the high proteins. The carb to protein ratio is better than what is recommended for diabetics (1/3 as many proteins as carbs per meal). Remember, if you make the substitutions listed in () you will change the nutritional numbers below.

1 lb 90% lean ground beef (or lean ground poultry)

2 tsp Italian seasoning
1 green bell pepper, chopped
2 garlic cloves, minced
2 cans diced tomatoes - do not drain
2 cans (14 1/2-oz each) low sodium beef broth
1 can (8-oz) tomato sauce
1 cup frozen corn (corn doesn't work for me so I eliminate) 
1/4 cup tomato paste
1/4 tsp black pepper
2 1/2 cups uncooked whole-wheat spiral pasta (or your favorite low-carb pasta)
1/2 cup shredded Parmesan cheese, optional

In a large saucepan, cook beef, bell pepper and onion over medium heat until meat is no longer pink. Stir to break up beef crumbles as meat cooks. Add the garlic and cook another minute. Drain well.

Stir the tomatoes, beef broth, tomato paste, and seasonings; bring to a boil. Stir in the pasta; return to a boil. Reduce the heat to simmer and cook, covered, 10-12 minutes (pasta should be tender).

Before serving, sprinkle with the Parmesan cheese if using.

Yield: 8 servings
Per serving: 280 calories, 35 g carbs, 20 g protein
Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 1/2 starch

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ROASTED PEARS

4 ripe Bartlett pears, peeled, cored, cut in half lengthwise

2 tbsp Splenda Granulated
1/4 tsp ground cinnamon
2 tbsp lemon juice
2 tbsp melted butter
1/4 tsp maple flavoring
1/2 cup orange juice
1 pint sugar-free vanilla
ice cream

Preheat oven to 375 degrees.

Arrange the pears, cut side down, in an 11x7-inch baking dish.

Combine the Splenda, cinnamon, lemon juice, melted butter, and maple flavoring. Spoon over the pears, turning to coat both sides. Pour the orange juice in bottom of the pan and let it surround the pears.

Bake uncovered at 375 degrees for 20-25 minutes or until the pears are tender. Serve warm with a scoop of the sugar-free ice cream.

Yield: 8 servings

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ROASTED GREEN VEGETABLE MEDLEY

1 cup fresh broccoli florets

1/2 lb thin fresh green beans, trimmed and cut into 2-inches pieces
5 small fresh mushrooms, halved
4 fresh Brussels sprouts, halved
1 medium carrot, cut into 1/4-inch slices
1/2 medium yellow or red onion, sliced
3 garlic cloves, thinly sliced
2 tbsp olive oil, divided
1/4 cup grated Parmesan cheese
1 1/2 tbsp julienned fresh basil leaves
1 tbsp fresh minced parsley
1 tbsp fresh lemon juice
1/2 tbsp grated lemon rind
Dash of salt
1/8 tsp freshly ground black pepper

Preheat oven to 425 degrees.

Place the broccoli, green beans, mushrooms, Brussels sprouts, carrots, onion, and garlic in a bowl; drizzle with half the oil and toss to coat.

Place veggies on a 15 x 10 x 1-inch baking pan that has been sprayed with nonstick cooking spray. Roast at 425 degrees for 20-25 minutes until veggies are tender, stirring occasionally.

Transfer veggies to a large serving bowl.

Combine the remaining oil, Parmesan, basil, parsley, lemon juice and rind, salt and pepper together well. Pour over the veggies and toss to coat.

Yield: 6 servings
Per serving: 87 calories, 6 g (1 sat) fat, 7 g carbs, 3 g fiber, 3 g protein
Diabetic exchanges: 1 vegetable, 1 fat

MICROWAVE HAM AND ZUCCHINI FRITTATA

4 cups finely chopped zucchini

1 small yellow onion, chopped

4 large eggs
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup shredded low-fat cheddar cheese
1 cup fully cooked cubed ham

Combine the zucchini and onion in a 9-inch microwave-safe pie plate. Cover and microwave on high 3-4 minutes until tender; drain well.

In a mixing bowl, combine the eggs, salt and pepper using a whisk; stir in the cheese and ham.

Pour the egg mixture over the zucchini mixture. Microwave at approximately 70% power for 8 to 9 minutes or until a knife inserted in the center comes out clean.

Yield: 4 servings
Per serving: 251 calories, 7 g carbs, 22 g protein

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GREEN BEAN AND CARAMELIZED ONION SAUTE

1 lb fresh green beans

1 large onion, diced

1 small red pepper, diced

1 tsp Splenda or Stevia granular

1 tbsp olive oil

1 tbsp butter

1 tsp lemon juice

In a pot over high heat, cook green beans in boiling lightly salted water until crisp-tender, drain.

In a skillet over medium heat, cook onion, red pepper and Splenda in the oil and butter for 8 minutes, or until golden brown, stirring.

Add lemon juice and the beans. Cook 1 minute. Season with salt, optional, and black pepper.

Arrange on serving platter.

Yield: 6 servings

Per serving: 75 calories, 9g carbs, 2g protein, 70mg sodium

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STRAWBERRY LEMONADE

1 1/2 cups strawberries (fresh or no sugar added frozen, slightly thawed)

1 cup lemon juice (approximately 4 lemons

2/3 cup Splenda Granular (or equivalent amount of your favorite sweetener)

3 cups cold water

2 tsp lemon zest

Process strawberries in a food processor or blender until smooth; pour into a pitcher. Add the lemon juice and stir in the Splenda and water. Strain out the strawberry pulp, if desired. Add the lemon zest. Serve in tall glasses with ice.

Yield: 4 servings

Garnish with sliced strawberries and/or lemon slices, if desired.

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PUMPKIN TARTLETS

Sugar-free pie pastry (2-crust pie recipe) (You can use your favorite low-carb pastry if you want.)

1 (15-oz) can pumpkin
1 (12-oz) can fat-free evaporated milk
3/4 cup Splenda granulated
2 large eggs
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Preheat oven to 425 degrees.

Roll pastry out to 1/8-inch thickness. Use a floured 4-inch round cutter to make 16 circles. Re roll scraps if necessary to get 16 rounds. Press the circles into muffin cups that have been coated with nonstick cooking spray.

In a medium size mixing bowl, using a whisk, mix the pumpkin, evaporated milk, Splenda, eggs, salt, cinnamon, ginger and cloves until well combined.

Divided the filling evenly among the 16 muffin cups.

Bake at 425 degrees for 15 minutes then lower heat to 350 degrees. Bake for another 25-30 minutes or until a butter knife inserted near center comes out clean. Remove from oven and cool in pans for 5 minutes.

Carefully run a thin knife around edges to loosen then cool in the pans on wire racks until cooled. Carefully remove from pans.

Serve topped with a dollop of sugar-free frozen whipped topping, thawed, or whipped cream, if desired. Sprinkle with a dusting of cinnamon for garnish.

Keep leftovers refrigerated.

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COCONUT CHICKEN FINGERS

4 (6-oz each) skinless, boneless chicken breast halves, cut into 1/2-inch strips

1/2 tsp salt
1/4 tsp freshly ground black pepper

1 cup coconut flour
1 cup buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tbsp coconut oil

Sprinkle the chicken strips with the salt and pepper.

Put the flour in a shallow dish (pie plate works great).

Combine the buttermilk and egg in another shallow dish.

Dredge chicken strips in the flour; shake off excess. Dip into the buttermilk/egg mixture then dredge in the coconut.

Heat the oil in a large skillet over medium-high heat. Add chicken strips to skillet and cook 6 - 8 minutes or until chicken is cooked through, turning once during cooking.

Yield: 6 servings

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SPICY BEAN SOUP

1 cup dried pinto beans, washed, covered with water and soaked at least 2 hours (preferably overnight)

5 cups cold water
1/2 tsp salt
3 slices bacon, diced
1/2 cup chopped yellow onion
1 garlic clove, minced
1 large ripe tomato, peeled, seeded, diced
3 1/2 cups low-fat chicken broth
1 tsp Tabasco sauce
2 tbsp uncooked whole-wheat elbow macaroni
1/4 cup chopped cilantro

Drain beans and rinse in a colander under running water; place in a Dutch oven.

Add the cold water and salt to the beans and heat to boiling; lower heat, cover and simmer for 2-3 hours until beans are tender.

Combine 1 cup of the cooked beans with 1 cup of their liquid in a blender container or a food processor; process until smooth and set aside.

Cook bacon in a skillet over medium heat until crispy. Drain off drippings, reserving 1 tablespoon.

Add the onion and garlic to the bacon and reserved drippings and sauté until tender; add the tomato and cook another minute. Transfer mixture to the Dutch oven with the remaining beans and liquid. Add the chicken broth and Tabasco sauce; bring to a boil

Add the macaroni to the Dutch oven; turn down the heat to a slow boil and cook 7 to 10 minutes until macaroni is tender.

Add the cilantro just before serving.

Yield: 8 servings

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Personal Note: Please do not ask me if I know beans are carbs. First, I only count carbs in relation to protein. Second, beans are also protein. Third, beans are one of the best tools in my blood sugar fighting arsenal. Fourth, there are bad carbs and good carbs. Everyone including diabetics need good carbs and that includes beans. 

EASY PINEAPPLE DESSERT

One day I had a "sweet" tooth and decided I needed to do something about it. It has been a couple of busy weeks, and the cupboards aren't exactly loaded with "sugar-free" goodies. I found the following ingredients and made me a dessert. It is pretty good.

Note: I always use real unsalted butter but was out today and found this stick of margarine. My recommendation is real butter (always better for you than margarine). If you don't want to use that much butter, use half butter and half coconut oil.

1 box sugar-free yellow cake mix (2 layer size)

1 can pineapple* in juice (no syrup)

1 stick butter (see note above)

Preheat oven to 350 degrees.

Lightly butter a 9" X 13" baking pan.

Spread the pineapple with juice over the bottom of the pan.

Sprinkle the dry cake mix over the pineapple, evening out to equally cover the pineapple.

Melt the butter and drizzle overall.

Bake at 350 degrees 35-40 minutes or until lightly browned.

Serve topped with whipped cream, if desired.

Note: This is a dessert not a cake. You cannot 'frost' this dessert.

*I just happened to have chunked pineapple on hand. It worked out fine but next time just to see the difference I will try crushed pineapple. I will also sprinkle with some chopped pecans next time. I didn't think about them today.

No, a serving of this did not raise my blood sugar. I ate the square pictured above, shared with family and had another square like this the next day.

SOUTHWEST BREAKFAST SCRAMBLE

4 large egg whites

2 large eggs
1/4 tsp freshly ground black pepper
dash of salt, optional
2 (6-inch size) corn tortillas, cut in half and then into strips
1/4 cup chopped fresh baby spinach
2 tbsp shredded reduced-fat cheddar cheese
1/4 cup low-sugar salsa

Whisk the egg whites, eggs, pepper and salt, if using, together in a large bowl. Stir in the tortilla strips, spinach, and cheese.

Heat a large nonstick skillet that is coated with cooking spray over medium to medium-high heat. Cook egg mixture, stirring, until mixture is thickened and dry.

Divide mixture onto 2 serving plates and top with the salsa.

Yield: 2 servings
Per serving: 195 calories, 16 g carbs, 2 g fiber, 17 g protein
Diabetic Exchanges: 2 lean meat, 1 starch

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PEACH BUTTER

4 cans (1 lb 13 oz each) no sugar added peaches

3/4 cup Splenda granulated
2 tsp ground cinnamon
1 tsp ground cloves

Drain peaches completely; puree in blender. Pour puree into a 4-quart slow cooker. Stir in the Splenda, cinnamon and cloves.

Place lid on cooker and cook on high 8 to 10 hours. Remove the lid during the last half of the cooking time. Stir occasionally during cooking.

Note: This is delicious on whole-grain toast, whole-grain pancakes, biscuits, pound cake or as an ice cream topping.

Yield: 48 servings
Serving size 2 tablespoons
Per serving: Calories 39, Fat 0g, Carbs 10g, Fiber 1g, Protein 0g
Diabetic Exchange = 0.5 carb

Note: May use apricots instead of peaches

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CLASSIC HOT COCOA

1/4 cup unsweetened cocoa

1/2 cup boiling water
1/2 cup Splenda granulated or comparable amount of Stevia
2 cups low-fat milk
1/2 tsp vanilla extract
whipped cream for topping, optional
ground cinnamon for garnish, optional

Place cocoa in a medium saucepan and whisk in the boiling water and Splenda. Using the whisk, stir in the milk and vanilla; heat through without boiling.

Pour into cups or mugs and top with a dollop of whipped cream garnished with a sprinkle of cinnamon, if desired. Cinnamon is a good blood sugar stabilizer, so I recommend using it.

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PHYLLO-TOPPED CHICKEN POT PIES

 When you really need some comfort food!

1 head garlic
1 tbsp olive or coconut oil
2 cups sliced fresh mushrooms
2 medium-size carrots, cut into 1/2-inch coins
1 medium-size parsnip, cut into 1/2-inch slices
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
1 tsp dried thyme, crushed
2 cups fat-free or low-fat milk
3 tbsp white whole-wheat flour (or your favorite low-carb substitute)
2 cups cubed cooked chicken breast meat
4 sheets phyllo dough, thawed
Olive oil nonstick cooking spray

Preheat oven to 425 degrees.

Peel the outer layer of skin from the garlic head, leaving cloves intact. Cut off the pointed top (approximately 1/4") leaving the bulb intact but exposing the individual cloves. Place, cut side up, in a custard cup and drizzle with 1/2 teaspoon of the oil. Cover with foil and bake 25 to 30 minutes or until cloves feel soft when pressed. Set aside to cool enough to handle. When you can handle, squeeze out the paste from the individual cloves.

While garlic cools, heat the remaining oil in a large skillet. Add the mushrooms, carrots, parsnip, and onion; cook 10 minutes, stirring occasionally.

Add the broth to the skillet along with the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil and reduce the heat. Simmer, covered, about 10 minutes until vegetables are tender. Stir in the garlic paste.

In a medium mixing bowl, whisk together the milk and flour until smooth; add to the mushroom mixture and cook, stirring, over medium heat until thickened and bubbly. Stir in the chicken.

Divide the mixture evenly among 4 (12-oz) individual oven-safe dishes; set aside.

Unfold phyllo and remove one sheet at a time to a flat work surface keeping other sheets covered. Lightly coat sheet with nonstick cooking spray, top with another sheet and lightly coat with spray. Repeat with remaining two sheets. Cut the stack in half crosswise and place one stack atop the other stack.

Use a pizza cutter to cut the stack into 16 strips. Place four strips in a woven pattern atop each dish.

Bake at 425 degrees 15 to 20 minutes until bubbly and phyllo is a golden brown. Allow to stand 10 minutes before serving. Sprinkle tops with freshly ground or cracked black pepper, if desired.

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CHICKEN SPINACH SALAD

This Chicken Spinach Salad is a quick, easy, and healthy entree recipe that also uses an orange and slivered almonds.

1/2 tsp salt or your favorite salt substitute

1/4 tsp black pepper
4 boneless, skinless chicken breast halves
nonstick cooking spray
12 oz baby spinach leaves, rinsed
1 orange, peeled and sectioned
4 tbsp slivered almonds

Sprinkle salt and pepper over both sides of chicken. Spray a heavy skillet with nonstick cooking spray and heat over medium-high heat. Add the chicken breasts and cook 5 to 6 minutes per side or until cook through and juices run clear. Remove chicken to a cutting board.

Toss spinach leaves and oranges together in a bowl. Divide among four salad bowls or plates. Slice chicken breasts and put 1 breast over each of the four salads. Sprinkle almonds over the top. Drizzle with your favorite sugar-free or low-sugar salad dressing.

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LEMON-LIME SODA GELATIN

2 cups sugar-free lemon-lime soda

2 small pkg (3-oz size) sugar-free lime-flavored gelatin
6-oz low-fat cream cheese, softened
2 cups chilled sugar-free lemon-lime soda
1 carton (12-oz) sugar-free frozen whipped topping, thawed

Microwave the 2 cups soda on high until hot (1 to 2 minutes).

Place the hot soda and the gelatin powder in a blender; cover and process until the gelatin is completely dissolved. Add the cream cheese and process to blend.

Transfer the mixture to a large bowl and stir in the chilled soda. Whisk in the whipped topping.

Pour mixture into a 3-quart bowl and refrigerate, covered, 4 hours or until firm.

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BLUEBERRY SKILLET COBBLER

4 cups fresh or frozen blueberries

1/2 cup Splenda Granulated
1/2 cup water
1 tsp lemon zest
1 tbsp lemon juice

Biscuit Dough*
1 cup white whole-wheat flour
2 tbsp Splenda Granulated
2 tsp baking powder
1/2 tsp salt
1 tbsp butter
1/2 cup low-fat milk

Sugar-free vanilla ice cream, for serving, optional

Preheat oven to 400 degrees.

In a 10-inch ovenproof skillet, combine berries, Splenda, water, zest and juice; bring to a boil. Reduce the heat and simmer, uncovered, for around 10 minutes until slightly thickened; stir occasionally.

To make biscuits while berries cook, whisk the flour, Splenda, baking powder and salt together in a small bowl. Cut in the butter until mixture is like coarse crumbs; stir in the mix just until moistened.

Drop biscuit dough into six portions atop the simmering berry mixture. Place in the preheated oven and bake, uncovered, 17 to 20 minutes or until the biscuits are golden brown.

Serve while warm and top with some of the ice cream, if desired.

Yield: 6 servings

Note: This is a dessert, only one serving, please!

*I use white whole wheat flour as it is a whole grain which I need. If you prefer, there is an almond biscuit recipe on this site you could use.

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CHOCOLATE CHOCOLATE CHIP COOKIES

 

1/2 cup firmly packed Splenda Brown Sugar Blend

1/2 cup Splenda granulated
1/2 cup butter
1/2 cup coconut oil
1 tsp vanilla extract
1 large egg
1 1/4 cup white whole-wheat flour

1/2 cup garbanzo bean flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/4 to 1/2 tsp salt
1 cup sugar-free chocolate chips
1/2 cup chopped pecans or almonds, optional but highly recommended as nuts are good for diabetics

Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, cream both Splendas, butter and coconut oil until light and fluffy. Blend the vanilla extract and the egg into the mixture.

Blend the flours, cocoa, baking soda and salt into the butter mixture. Stir in the chocolate chips and nuts.

Drop the dough by teaspoonfuls onto the prepared baking sheets and bake at 375 degrees for 7 to 11 minutes or until set.

Remove from oven and cool in pan for 1 minute then remove to wire racks to cool completely.

Yield: Approximately 4 dozen cookies.

PERSONAL NOTE: I recommend diabetics eat no more than 1 large or two small cookies a day. The key to a diabetic' enjoying "sweets" is to eat them in moderation. If you can't do that, perhaps you should skip them altogether.

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BAKED SQUASH CASSEROLE

2 1/2 lbs medium-size yellow squash

1 egg, beaten
1/2 cup whole-wheat bread crumbs + additional for topping
4 tbsp butter
1 tbsp Splenda granulated
1 tbsp chopped onion
dash of freshly ground black pepper

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray or grease lightly; set aside.

Cut tips off the squash and cut each into 4 pieces. Place in a large saucepan and cover with boiling water; cook until tender. Drain in a colander and mash in a mixing bowl. Add the egg, 1/2 cup bread crumbs, butter, Splenda, onion and pepper; combine well.

Transfer mixture to the prepared casserole dish and cover top lightly with bread crumbs. Bake at 350 degrees for 20 to 25 minutes until lightly browned.

NOTE: This is a side dish that should be served with a protein item.

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ROASTED DILL GREEN BEAN SALAD

2 lbs fresh green beans, trimmed and broken, if desired

3 tbsp olive or coconut oil, divided
1/2 tsp salt, divided
2 tbsp white wine vinegar
2 tsp dill weed
1 1/2 tsp Dijon mustard
1 1/2 tsp Splenda Granulated
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees.

In a large mixing bowl, toss the beans with half the salt and 1 tablespoon of the oil. Divide the mixture evenly in two 15" x 10" x 1" baking pans and spread out on pans. Roast 30-35 minutes until tender and lightly browned, stirring occasionally.

In a small bowl, whisk the vinegar, dill, mustard, Splenda and pepper along with the remaining salt and oil until well blended.

Transfer beans to a large serving bowl and toss with the vinegar mixture to coat.

Yield: 6 servings
Per serving: 108 calories, 7 g (1 g sat) fat, 11 g carbs, 5 g fiber, 3 g protein
Diabetic Exchanges: 1 1/2 fat, 1 vegetable

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HAWAIIAN LUAU CAKE

Note: This recipe is fine for most diabetics but remember only 1 serving a day! The key to enjoying desserts is to eat them in small quantities. My aunt gave me this recipe years ago. After being diagnosed as diabetic I redid the recipe to make it diabetic-friendly. This cake will work for most diabetics as a special occasion cake. It is also a good dessert to take when asked to bring a dish. I suggest always taking a dessert so you know there is one you can have with everyone else. And remember it is a dessert. One small slice per occasion or day.

1 box sugar-free yellow cake mix
1/2 cup coconut oil (or olive oil)
1 can (16-oz) mandarin oranges, drained (reserve some juice)
4 large eggs
1 tub (16-oz) frozen whipped topping, thawed (use sugar free or 1 g sugar per serving)
1 can (16-oz) crushed pineapple in its own juice, drained
1 large box instant sugar-free vanilla pudding mix

Preheat oven to 350 degrees.
Grease and flour 2 8" or 9" round cake pans; set aside.

In a mixing bowl, mix the cake mix, oil, oranges, and eggs together until well blended. Pour batter evenly into the two prepared pans.

Bake cakes at 350 degrees for 25 minutes or until a wooden toothpick inserted in centers comes out clean. Remove pans to a wire rack and cool cakes in pan for 5 to 10 minutes. Remove from pans and cool completely on the wire rack.

Mix the whipped topping, pineapple, and pudding mix together until well blended. Add a little of the reserved pineapple juice if needed to get to spreading consistency.

Place 1 cake layer on a cake plate and spread top with the whipped topping mixture. Top with the second layer then spread the remaining topping mixture over the top and sides of the cake.

Keep cake refrigerated until serving time and refrigerate leftovers.

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