SWEETLEAF CRANBERRY SAUCE

2 tbsp SweetLeaf Organic Stevia Sweetener

5 to 6 drops SweetLeaf liquid Stevia

4 cups (1 pdg) cranberries

1/2 cup (fresh squeeze) orange juice

1/2 cup dried cranberries

Zest of 1 orange

Combine the ingredients in a large pot and bring to a boil. Lower heat to simmering and stir every few minutes until the berries start to burst and sauce thickens, about 30 minutes. If necessary add a few drops of orange juice or water to reach your desired consistency. Remove from the heat and transfer to a serving dish to cool.

Yield  37 calories, 8g carbs, 1g dietary fiber, 0g fats, 0g cholesterol, 5g sugars from oj.

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SALTED CARAMEL LATTE

 1/2 cup brewed coffee

2/3 cup 1% milk

1 tbsp imitation caramel extract (flavoring)

1 packet Truvia Sweetener (or your favorite substitute)

1/8 tsp sea salt

Combine all ingredients into a small saucepan; heat over medium heat 3 minutes, whisking continually. The milk will foam up so watch that it doesn't boil over.

Pour into your coffee cup and allow to cool before drinking.

Truvia photo

HOMEMADE BOYSENBERRY SYRUP

1/2 cup Splenda granular

1/2 cup water
1 bag (12-oz)frozen no-sugar-added boysenberries, partially thawed
2 tsp cornstarch + 2 tbsp cold water

In a medium saucepan, bring Splenda and 1/2 cup water to a simmer over medium heat. Add the berries and cook 5 minutes. Remove from the heat and strain through a sieve; pressing down with the back of a spoon to force the pulp through the sieve. Return the syrup to the pan. Mix the cornstarch and 2 tablespoons of cold water until smooth; add to the syrup and heat until mixture thickens and turn clear. Mixture will be thin but will thicken more as it cools.

Yield: 12 servings of 2 tablespoons each
Per serving: 25 calories, 6 g carbs, 0 g protein, 0 g fat, 1 g fiber

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CRISPY COCONUT MACAROONS

2 egg whites

Pinch of cream of tartar
3/4 cup Splenda Granular
1 tsp vanilla extract
2 cups crispy rice cereal
1 cup unsweetened coconut

Preheat oven to 275 degrees.
Spray baking sheet/s with nonstick cooking spray; set aside.

In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add Splenda and beat until stiff.

Gently fold in the vanilla, cereal and coconut.

Drop mixture by tablespoonfuls onto the prepared pans. You should have 24 macaroons. Bake 18-20 minutes or until lightly browned and firm to the touch.

Yield: 12 servings of 2 macaroons
Per serving: 70 calories, 7 g carbs, 5 g protein, 4 g fat, 1 g fiber

File photo for reference only.

BANANA WALNUT CAKE

 There is no typing error. This cake's only sweetener is the mashed bananas.

2/3 cup mashed ripe bananas
1/4 cup butter, softened
1/4 cup coconut oil
3 large eggs
3/4 cup water
1 1/2 cups sifted white whole-wheat flour
1/2 cup garbanzo bean flour (or brown rice flour)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup chopped walnuts

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch cake pan; set aside.

In a mixing bowl, beat the bananas, butter, and coconut oil until creamy. Add the eggs and water; beat well.

Stir the flours into the batter along with the baking powder, baking soda, and cinnamon. Beat until smooth.
Stir in the walnuts.

Spread batter evenly in the prepared pan and bake at 350 degrees 20 minutes or until a knife inserted in center comes out clean.

Cool before cutting into squares for serving.

Top each serving with a dollop of whipped cream, if desired.

Note: File Photo

PEPPERS AND ARTICHOKES CHICKEN

1 jar (6-oz) marinated artichoke hearts, drain and reserve marinade

1/3 cup chicken broth
4 boneless skinless chicken breast halves
2 medium-size red bell peppers, cut lengthwise into quarters
4 green onions, sliced
1/4 tsp black pepper

Place drained artichokes in refrigerator. In a shallow glass dish, mix marinade and broth. Add chicken and bell peppers, turning to coat. Cover and refrigerate at least 30 minutes, turning occasionally.
Heat grill. Remove chicken and peppers from marinade; reserve marinade. Place chicken on medium hot grill, cover and cook 5 minutes. Turn chicken, add peppers, cover and cook 10-15 minutes or until chicken is done.

Strain marinade and place in a small saucepan with the artichokes, onion, and pepper. Heat to boiling (very important), cook 1 minute while stirring. Serve with the chicken and peppers.
Yield: 4 servings
Per serving: 200 calories, 9 g carbs, 29 g protein, 5 g (1/2 sat) fat
Diabetic exchanges: 1 1/2 vegetable, 3 1/2 very clean meat, 1/2 fat

Note: File Photo

TEX-MEX SQUASH CASSEROLE

10 cups (about 7) medium-size yellow squash, sliced

2 1/4 cups shredded low-fat cheddar cheese, divided
1 medium onion, chopped
1 can (4-oz) green chilies, drained
1 can (4-oz) diced jalapeno peppers, drained
1/4 cup white whole-wheat flour or your favorite low-carb substitute
1/2 tsp salt
3/4 cup salsa
4 green onions, sliced, for garnish, optional
1/4 cup chopped red onion, for garnish, optional

Preheat oven to 400 degrees.
Lightly grease a 9x13-inch baking pan or dish; set aside.
In a large mixing bowl, combine the squash, 3/4 cup of the cheddar cheese, and both peppers. Sprinkle the flour and salt over the mixture and toss to combine. Transfer mixture to the prepared baking dish.
Cover dish and bake at 400 degrees 30 to 40 minutes until the squash is tender.
Remove from oven and spoon the salsa over the top. Sprinkle the remaining cheese over all and return to oven. Bake, uncovered, for another 10 to 15 minutes or until golden brown. Remove from oven and allow to set for 10 minutes.
Sprinkle the onions, if using, over the top before serving.
Yield: 10 servings
Per serving: 143 calories, 12 g carbs and 8 g protein - This carb to protein ratio makes this dish okay for diabetics.

 Note: File Photo

APPLE-RASPBERRY BARS

1 cup white whole-wheat flour

1 cup almond meal
1/2 tsp salt
1/2 tsp baking powder
1 cup + 1 tbsp Splenda Granulated, divided
1 stick of butter, melted and cooled
1 large egg
1 tsp very finely grated lemon zest
1/4 tsp almond extract
3 Granny Smith or other tart apples, cored, peeled, sliced very thin
6-oz (1-1 1/2 cup) fresh raspberries
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 375 degrees.
Grease (or spray with nonstick cooking spray) a 9-inch square baking pan; set aside.

In a large bowl, whisk together the flour, almond meal, salt, baking powder, and 1/2 cup of the Splenda.

In a smaller bowl, whisk together the butter, egg, lemon zest, and almond extract until smooth. Pour over the flour mixture and work with hands to form a soft dough. Pat half the dough into the prepared pan and prick over all with a fork. Bake at 375 15-20 minutes until browned.

In a large bowl, toss the apples, raspberries, cinnamon, nutmeg, and 1/2 cup of the Splenda together. Scatter mixture over the baked crust; crumble the remaining dough over the top of the fruit. Sprinkle the tablespoon of Splenda over the top.

Bake 30 minutes or until the top is golden brown. Remove from oven and cool completely before cutting into 16 bars.

Any leftovers should be stored in an airtight container.

Note: This is adapted for us diabetics from a recipe I got in the mail from Kroger. Remember not all diabetics can enjoy desserts. Do not criticize those who can enjoy them occasionally.

BACON MIXED NUTS

1 egg white

2 cups mixed nuts, unsalted
2 tsp Cajun seasoning
1 tbsp Splenda Brown Sugar Blend
4 slices cooked and crumbled turkey bacon

Preheat oven to 325 degrees.

Beat egg white until frothy; toss with the mixed nuts, and remaining ingredients.

Spread on a baking sheet and bake at 325 degrees for 10 minutes.

May be stored in an airtight container after cooling completely.

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SESAME-PECAN CHICKEN STRIPS

 

1/4 cup Dijon mustard

1/3 cup no-sugar added peach preserves
1/2 tsp chopped fresh thyme
1 tbsp water
Salt
Pepper to taste
2 large egg whites
1 cup panko breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 tsp paprika
1 cup olive or peanut oil
1 1/3 lbs boneless, skinless chicken breasts, cut into 1-inch wide strips

Whisk the mustard, preserves, thyme, water and a pinch of salt together in a small bowl; set aside.

In a large bowl, beat the eggs whites until frothy.

In a medium bowl, mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt.

In a large nonstick skillet, over medium-high heat, heat the oil.

Dip chicken strips, one at a time, into the egg whites then roll in the breadcrumb mixture. Press breadcrumbs to adhere to the chicken.

Working in batches, cook chicken in the oil until golden brown, approximately 3 to 4 minutes per side. Drain on paper towels before serving.

Serve the chicken with the mustard-peach preserves sauce.

Yield: 4 servings
Per serving: Approximately 528 calories, 29 g fat (only 3 g saturated), 29 g carbs, 3 g fiber, 40 g protein The carb numbers should be less when using the no-sugar-added preserves.

Note: This is my diabetic version of a recipe I saw in a Food Network magazine in 2011.