TASTY PEACH CAKE

1 box sugar-free white or yellow cake mix

1 1/4 cups water
1/3 cup canola or coconut oil
3/4 cup egg substitute
1 small box sugar-free peach gelatin

Preheat oven to 350 degrees. 

Lightly spray a 9x13-inch or a large round baking pan with non-stick vegetable spray; set aside.

 In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan. 

Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean. 

Remove from oven and cool until barely warm. Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.

To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

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MUSTARDY PORK TENDERLOINS

1 cup nonfat Greek yogurt*

2 tbsp chopped fresh herbs

1 tsp grated lemon zest

1/2 tsp garlic salt

2 tbsp extra-virgin olive oil

1 tbsp spicy brown mustard

1/4 tsp black pepper

2 (1 lb each) pork tenderloins

2 tsp herb seasoning

Heat oven to 350-degrees.

In a bowl, stir together yogurt, herbs, lemon zest and garlic salt, cover and chill until ready to serve.

In a small bowl, combine 1 tablespoon of the olive oil, mustard, and pepper. Spread over the pork and sprinkle with the herb seasoning.

In a 12-inch nonstick skillet, heat the other 1 tablespoon of olive oil over medium-high heat. Add the pork and cook, turning, until browned all over, 6 to 7 minutes. Cover and cook over low heat, turning once, until a meat thermometer inserted into the thickest part reads 145-degrees. This should take about 5 minutes per side. Transfer meat to a cutting board and let stand for 5 minutes before slicing to serve. Spoon the sauce over the meat to serve.

Yield: 4 servings Per serving: 230 calories, 35g protein, 3g carbs, 1g sugar, 380 mg sodium, 8g (2g sat) fat

In the picture below, this recipe is served with mashed cauliflower and a salad.

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PARTY MEATBALLS

Meatballs: 

1 lb ground beef

1/2 cup Parmesan cheese
1/2 cup fine whole-grain breadcrumbs
2 eggs
1/2 tsp garlic salt
1 tsp chopped fresh parsley
Freshly ground black pepper to taste

Sauce: 

1/4 cup butter
1/4 cup sour cream
1/4 cup A-1 sauce
1/4 ketchup
1 tbsp Splenda brown sugar blend

To make the sauce, combine all the ingredients in a small saucepan. Heat on low, stirring often, until Splenda dissolves. Allow to simmer on low while you make the meatballs.

To make meatballs, in a medium mixing bowl combine all the ingredients and mix together well. Form into appetizer size meatballs. Spray a large skillet with non-stick cooking spray. Place meatballs, in a single layer, in heated skillet. Simmer on low heat until browned.

Mix sauce with the meatballs and keep warm in a chafing dish or slow cooker.

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9

NO MAYO BEAN SALAD

2 cans (15-oz) red kidney beans, drained

1/2 cup diced onion
1/2 cup sweet pickles, diced
1/4 cup dill pickles, diced
3 hard boiled eggs, diced
2 tbsp cider vinegar
2 tbsp Splenda

Combine all ingredients in a bowl with a lid. Keep refrigerated until serving time. Refrigerate leftovers.

file photo for reference only

BANANA SPLIT CAKE

Crust: 

2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling:

3 small pkgs sugar-free vanilla pudding mix
3 cans fat-free evaporated milk

Topping: 

2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped toppingH
3 tbsp chopped walnuts or pecans
Fresh cherries for garnish, optional
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed, drizzling the chocolate syrup overall. 

Refrigerate until serving time. Leftovers should be refrigerated.

NOTE: This picture shows a regular banana split cake. We diabetics should omit maraschino cherries as we are already getting a little sugar in the graham cracker crumbs plus the natural fructose from the bananas and pineapple! If you wish to use cherries, be sure to use fresh ones or unsweetened frozen ones that have been thawed and drained well. Dry with paper toweling before placing on cake.

THIS IS NOT AN EVERYDAY DESSERT FOR A DIABETIC BUT IS FINE OCCASIONALLY FOR SPECIAL OCCASIONS.

BANANA-BLUEBERRY-NUT BREAD

1/2 cup fresh blueberries

2 1/4 tsp baking powder
1/3 cup light olive oil
1/2 cup quick cooking oats
1 1/2 cups white whole-wheat flour*
2/3 cup Splenda or Stevia granular
1/4 tsp salt (optional, according to diet)
1/2 cup egg substitute or 2 eggs

1/2 tsp vanilla extract
1 cup mashed ripe bananas
1/2 cup chopped walnuts

Preheat oven to 350 degrees. 

Sprinkle 2 teaspoons of the flour over blueberries. Sift rest of the flour with Splenda, baking powder and salt. Stir in oats. 

Blend egg substitute, olive oil, vanilla and banana together. Combine dry ingredient mixture with banana mixture. Stir in nuts. Fold in blueberries. 

Pour into a loaf pan that has been sprayed with non-stick cooking spray. Bake one hour or until bread springs back when lightly touched. Cool ten minutes then remove from pan. Allow to cool on a wire rack before slicing.

*Feel free to use your favorite low/no carb flour alternative but be sure to make any quantity adjustments necessary. 

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INCREDIBLY MOIST CHICKEN BREASTS

4 boneless skinless chicken breast halves 

1/2 pkg (1.4-oz) French Onion Soup Mix
1/2 cup fine whole-grain bread crumbs
1/3 cup mayonnaise

Preheat oven to 425 degrees.

Put the soup mix and bread crumbs in a gallon size zip-top plastic bag. Shake to mix together well.

Brush the chicken breasts with the mayonnaise on all sides, discarding any unused mayo. Place chicken in the zip-top bag, one piece at a time, and shake bag to coat well. Arrange the chicken pieces on a rack in a broiler pan. Bake at 425 degrees for 15 to 20 minutes until juices run clear and chicken is tender. 

file photo for reference

HAM, CHEESE, MUSHROOM SANDWICHES

Yes, we diabetics do enjoy a sandwich from time to time. When you have the urge or need for a sandwich, give this sandwich a try. There are alternatives and the nutritional numbers below.

2 cups sliced fresh mushrooms 

pinch of salt, optional
pinch of freshly ground black pepper
pinch of rosemary
2 tbsp mayo
4 slices white whole-wheat (or your favorite low/no carb) bread, toasted
2 slices (or more) lean ham
2 slices reduced-fat Swiss cheese

Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat and add the mushrooms. Cook, stirring occasionally, for 5 minutes or until lightly browned. Sprinkle with the salt, pepper, and rosemary, stir to combine.

To assemble, spread the mayo on two pieces of the toast. Top each with half the mushroom mixture, 1 slice of ham and 1 slice of cheese. Top with the remaining pieces of toast. Cut each sandwich in half diagonally and serve with a pickle spear, if desired.

Note: This sandwich has a good carb/protein ratio making it okay for most diabetics. Each sandwich has approximately 19 g of protein and 32 g of carbs. Numbers were for 1 slice of ham per sandwich. Adding more ham will increase the protein number, using a low/no carb bread will lower carb numbers. You could also choose to eat half a sandwich with some fresh fruit or veggies.

This is a file photo only.

TOMATO AND MOZZARELLA FRITTATA

1 tbsp olive oil

1 shallot, chopped

9 eggs

1 cup shredded low-fat mozzarella

1/2 cup plain low-fat yogurt

1 cup halved cherry tomatoes

1/4 cup torn fresh basil leaves

1/4 tsp salt

Heat oven to 400-degrees.

In an ovenproof skillet, heat oil over medium heat. Add the shallot and cook, stirring, until softened.

In a bowl, whisk together the eggs and half the yogurt. Stir in half the tomatoes, the basil and salt. Pour mixture into the skillet and cook until the edges are set, about 2 to 3 minutes.

Bake until the center is set, about 8 to 10 minutes. Serve with the remaining tomatoes and yogurt. Garnish with a sprinkle of cracked black pepper, if desired.

Yield: 6 servings

Woman's World Photo and recipe idea

PENUCHE SQUARES

3/4 cup Splenda granulated 

1/2 cup Splenda Brown Sugar Blend
2/3 cup half and half cream (I use evaporated milk sometimes)
2 tablespoons butter (do not substitute margarine)
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter the sides of a heavy 2-quart saucepan. Add the Splenda granulated and Splenda Brown Sugar Blend, and cream to the saucepan. Cook the mixture over medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low and continue to cook while stirring frequently, until a candy thermometer reads 236 degrees or mixture reaches the soft-ball stage. This will take approximately 15 to 20 minutes. Remove the pan from the heat. Add the butter and vanilla extract but do not stir. Cool, without stirring, until mixture reaches 110 degrees. This will take about 50 minutes.

When mixture has cooled, add the pecans and beat with a wooden spoon or a mixer with a paddle attachment until the candy thickens and just starts to lose its gloss. Very quickly pour into an 8-inch square pan that has been sprayed with nonstick cooking spray. Spread the candy evenly in the pan. 

Score into 24 squares and cut completely through when firm. The squares in the file photo below are too large for diabetic pieces! Do not over-indulge. This is a treat and may not be suitable to diabetics whose blood sugar is not controlled. 

the file photo