SPLENDA POWDERED SUGAR

Have posted this before but posting again for those who may have missed it.

*To make "sugar-free" powdered sugar: using a ratio of 3/4 cup Splenda granular to 2 tbsp cornstarch, place in a blender container and blend until mixture has the look and feel of powdered sugar. Use as you would powdered or confectioners' sugar. May be kept in an airtight container or ziplock bag.

Note: This is a file photo.

ALMOND FLOUR BISCUITS (LOW CARB)

1 1/2 cups almond flour
1/4 tsp salt
1 tbsp baking powder
2 eggs
1/3 cup sour cream
4 tbsp butter, melted
1/3 cup shredded cheese, optional
1/2 tsp garlic powder

Preheat oven to 400 degrees.
Spray a baking pan that is divided, such as a brownie pan, or about 9 muffin cups with a baking spray that has flour (ie Baker's Joy). Set aside. Do not use a regular baking sheet as this is a thin batter. You must use the mentioned pans or your biscuits will be flat.

In a bowl, combine all the dry ingredients. Combine with a fork to break up all the clumps in the almond flour. Make a well in the center.

In a separate bowl, combine all the wet ingredients. Mix this mixture until smooth. It will look like egg drop soup, then too thin mashed potatoes. Keep on mixing until smooth and it looks thicker.

Add to the well in the dry ingredients and mix until blended. A silicone spatula or spoon works well for this.
If you are using cheese, stir in now.

Pour mixture into your prepared pan or muffin tins and bake at 400 degrees for 10 to 12 minutes.

If you make 9 biscuits, they should be about 2.5 carbs each.

Note: These are great for making breakfast sandwiches and also go good with gravy.

I found this recipe and photo on the internet. Not sure where it originated but it makes good biscuits.

HAPPY EASTER

QUOTE FROM A FORMER NFL PLAYER

I am not a football fan so I have no idea where Mike Golic played football. I do know he is a type 2 diabetic whose father was also a type 2 and he has two sons he hopes can avoid diabetes. He makes his diabetes diagnoses and progress a family affair. All of us diabetics know we can slip up at times and see our numbers go up. That is why I like this quote from Mr. Golic: "If my numbers aren't the greatest, I'll take it as a challenge. I physically put that number somewhere, look at it, and say: OK, next time it has to be better." Good advice, Mike!

File photo of Mike Golic, center

WISHING ALL MY READERS A HAPPY VALENTINE'S DAY!

WISHING YOU MUCH HAPPINESS AND GOOD HEALTH IN 2018!

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.

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.

GUY AND HUNTER FIERI'S CHICKEN SALAD SANDWICH

This recipe is from 2011 when Guy said his son Hunter ate this sandwich three times a week.

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise made with olive oil
2 tbsp yellow mustard
1 tsp celery salt
1 tsp granulated garlic
Pinch of paprika
1 tsp freshly ground black pepper
6 whole-wheat sourdough rolls, split and toasted
Lettuce and tomato for garnish

In a bowl, combine the chicken, celery, carrot, onion, mayonnaise, mustard, celery salt, garlic, paprika, and black pepper; mix until combined.

Serve on the toasted rolls with a slice of lettuce and a slice of tomato on each sandwich.

Note: You can eat this on a lettuce leaf to save the bun carbs and calories, if desired.

Note: File Photo

DIABETIC APPLE CRISP

This is one of my old Internet articles I came across in the archives. It was first published in February 2008.I did make one change. I changed the all-purpose flour to white whole-wheat. Today we have excellent white whole-wheat flour on the market. In fact, it is all I buy now. No refined white flour in my house.

If you have a diabetic among your family and/or friends, there is no need to worry about what to serve for dessert. There is also no need to make two desserts, one for the diabetic and one for everyone else. With this delicious Apple Crisp recipe, everyone can enjoy the same dessert and you won't hear one complaint. That is because this dessert doesn't taste like a "diabetic dessert". When you serve this recipe, no one will guess you just served them a diabetic crisp. If you and/or the diabetic don't tell, no one will ever know!

                           

DIABETICS APPLE CRISP

1/2 cup Splenda Brown Sugar Blend
2 tbsp white whole wheat (or almond)  flour
1/2 tsp ground cinnamon
4 cups peeled and thinly sliced apples (Rome recommended)
TOPPING:
1 1/4 cups quick cooking oats
1/2 cup white whole-wheat (or almond) flour
1/4 cup Splenda Brown Sugar Blend
3/4 cup chopped nuts
1/2 cup butter, melted
Preheat oven to 350 degrees. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Set aside.
To make the apple filling, combine brown sugar blend, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into the prepared baking dish. Set aside.
To make topping, combine oats, flour, brown sugar blend and nuts in a bowl. Stir in butter. The mixture will be crumbly. Spoon over the apples mixture.
Bake at 350 degrees for 45 minutes or until the apples are bubbly and the topping is golden brown. Best when served warm.

NOTE: Yield: 9 servings at 310 calories, 38 carbs, 4 grams protein each. As with all fruits, there is the natural sugar of the apples and a high carb count. However, the oats and nuts counter balance most of that. Enjoy this dessert after a meal that has a good protein count. You would not want to serve this dessert after a pasta or vegetarian meal. And as with all desserts, it is not a good idea to over indulge!
Enjoy!

 Note: This is a file photo.