HOMEMADE POPSICLES

Make your own popsicles that are sugar-free, do not melt easily and you can choose your own flavors. Use popsicle cups or make in small paper cups with a popsicle stick.

1 pkg (4-serving size) sugar-free gelatin, your flavor choice
1 pkg (2-qt size) sugar-free drink mix
1 cup boiling water
7 cups cold water

In a 2-quart pitcher dissolve gelatin in 1 cup hot water; stir to completely dissolve. Add the drink mix powder; stir to dissolve. Add the cold water. Stir mixture to blend then pour into popsicle cups. Freeze until solid.

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NO-SUGAR-ADDED SOFT PEACH ICE CREAM

This is a recipe I got several years ago from a friend's diabetic website. I have never made it as I am not an ice cream eater.

Just five ingredients and the push of a button yield a delicious dessert.

• 1/3 C non fat dry powdered milk
• 1C frozen peaches, no sugar-added
• 1C skim milk
• 1C ice cubes
• 1/2 tsp vanilla

1. Blend in blender, until smooth.
2. Place leftovers in a freezer-proof container and freeze.

Nutritional Facts

Servings

2

Cholesterol

5mg

Calories

138

Sodium

156mg

Carbohydrate

27g

Protein

10g

Fat

trace

STRAWBERRY MANGO SORBET

3/4 cup Splenda Granulated
1 1/2 cups filtered water
1 1/2 cups peeled & chopped mangoes
1 1/2 cups fresh strawberries, halved
1/4 cup lime juice

In a small saucepan, bring the Splenda and water to a boil.  Cook, stirring, until the Splenda is completely dissolved.  Set mixture aside to cool.

Process the mangoes and strawberries in a food processor until pureed.  Transfer to a large mixing bowl and stir in the cooled Splenda mixture and lime juice.  Combine well.

Transfer the mixture to a 9 x 13-inch dish and cover.  Place in freezer for 45 minutes or until mixture begins to firm up around the edges.  Stir and return to the freezer for another 2 hours or until firm.
Just before serving, transfer back to food processor and process for 2 to 3 minutes until smooth.

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HOMEMADE CHOCOLATE STRAWBERRY ICE CREAM

6-oz milk chocolate*, chopped

2 1/2 cups low-fat(2%) milk
1/2 cup Splenda granular
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup chopped fresh strawberries

Set aside 1/4 cup of the chopped chocolate.

In a medium saucepan stir together the remaining chopped chocolate, milk, and Splenda granular. Over medium heat, whisking constantly, cook just to boiling. Whisk a small amount of the milk mixture into the eggs until blended. Return to the milk mixture in the saucepan. Cook, stirring, for 1 minute but do not boil. Remove from heat and set the saucepan in a large bowl that is half filled with ice water; stir constantly for a couple of minutes. Strain through a fine sieve into a bowl and add vanilla extract. Cover mixture and chill for 8 to 24 hours.

Pour chilled mixture into a 1 1/2-quartt ice cream freezer. Freeze according to your freezer manufacturer's directions. Stir in the reserved chopped chocolate and the strawberries. Transfer to a 2-quart freezer container, cover, and freeze for at least 4 hours before serving.

*Only you know whether or not you can use regular chocolate or should use sugar-free. Nutritional info below is regular chocolate.

Per 1/2 cup: 146 calories, 4 g (5 sat) fat, 51 mg cholesterol, 55 mg sodium, 15 g carbs, 1 g fiber, 5 g protein.
Diabetic exchanges: 1 carb, 1.5 fat. Carb choices: 1.

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EASY STRAWBERRY FROZEN YOGURT

 1 qt fresh strawberries, stemmed, washed, halved

1 tbsp lemon juice
3/4 cup Splenda Granular (or eequivalent of your favorite sweetener)
1 cup low-fat plain yogurt
3/4 cup 1% milk

Place strawberries on a cookie sheet and partially freeze (15-30 minutes). Remove from freezer and coarsely puree berries with the lemon juice.

In a large bowl combine Splenda, yogurt, milk, and berries. Pour into ice-cream maker and freeze according to the manufacturer's directions. Serve immediately or place into container and freeze.

If frozen, place in refrigerator 30 minutes before serving to soften.

Yield: 6 (1/2 cup) servings
Per serving: 70 calories, 11g carbs, 3g protein, 2g fiber
Diabetic Exchange: 1/2 non-fat milk, 1/2 fruit
WW Points: 1

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EASY CHOCOLATE ICE CREAM

2 cups low-fat cold milk
2 tbsp Splenda granulated
1 pkg (4-serving size) sugar-free instant chocolate fudge pudding mix

In a large bowl, combine all three ingredients; beat on lowest speed of electric mixer for 1 minute or just until blended.

Pour mixture into a shallow pan that is freezer-safe.  Freeze mixture until firm, at least 4 hours.

Remove from freezer and let stand 15 minutes before scooping to serve.