Pumpkin Mousse

October 10, 2015 Leave a Comment
Pumpkin Mousse

Pumpkin Mousse

This recipe, Pumpkin Mousse, is the perfect dessert for Fall evenings when you’re craving the spices that remind you of family and holidays.  Low in fat and only 13g of carbs.

 

Pumpkin Mousse Recipe

Pumpkin Mousse

1 (1 oz.) pkg. sugar free instant vanilla pudding

1 cup fat free milk

½ cup pumpkin puree

½ tsp. cinnamon

1/4 tsp. ground allspice

¼ ground ginger

2 ¼ cups Light Whipped Topping, divided

¼ tsp. ground nutmeg

 

Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up.

Add in the pumpkin puree and spices and mix well.

Gently fold in 1 ½ cups whipped topping until well combined.

Divide into 6 dishes (about ½ cup per serving.)

Refrigerate until ready to serve.

Before serving, top each dessert with 2 tablespoons of light whipped topping and sprinkle ground nutmeg.

 

(Recipe for Pumpkin Mousse, Diabetic Connect, 2015)

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Breakfast Deviled Eggs

August 28, 2015 Leave a Comment
Breakfast Deviled Eggs

Breakfast Deviled Eggs

This recipe, Breakfast Deviled Eggs, with crunchy bits of real bacon, these deviled eggs are delicious at breakfast time, snack time…or anytime!!

 

Breakfast Deviled Eggs Recipe

 

Breakfast Deviled Eggs

12 eggs

½ cup yogurt

¼ tsp. salt

1 dash pepper

1/3 cup bacon bits, cooked

¼ cup parsley, chopped

 

Hard cook eggs.  Cool and shell, or purchase precooked, shelled eggs.

Cut in half.  Mash yolk and mix with yogurt, salt and pepper.  Pipe yolk mixture back into shells.

Garnish with cooked, crumbled bacon and chopped parsley.

Refrigerate until ready to serve.        24 servings

 

(Recipe for Breakfast Deviled Eggs, Diabetic Connect, 2015)

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Raspberry White Chocolate Dream

August 14, 2015 Leave a Comment
Raspberry White Chocolate Dream

Raspberry White Chocolate Dream

This recipe, Raspberry White Chocolate Dream, this is made with raspberry sugar free jello, or you can use any flavor that fits your fancy!!

 

Raspberry White Chocolate Dream Recipe

 

Raspberry White Chocolate Dream

Small pkg. sugar free raspberry (or any flavor you want)

Small pkg. sugar free fat-free white chocolate pudding mix

8 oz. fat-free/sugar free Cool Whip, thawed

 

In a large bowl, dissolve jello in 1 cup boiling water.  Add 1 cup cold water.  Stir and let set 5 minutes.  With an electric mixer on low speed, blend in pudding mix.  Fold in whipped topping.  Pour into serving dishes.           4 (1 cup) servings

 

(Recipe for Raspberry White Chocolate Dream, Diabetic Connect, 2015)

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Chunky Frozen Peach Pops

August 3, 2015 Leave a Comment
Chunky Frozen Peach Pops

Chunky Frozen Peach Pops

This recipe, Chunky Frozen Peach Pops, be sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit.  For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint or basil.

 

Chunky Frozen Peach Pops Recipe

 

Chunky Frozen Peach Pops

1 ¼ lbs. ripe peaches, (3-4 medium), halved and pitted

Juice of 1 lemon

¼ cup freshly squeezed orange juice

¼ cup sugar, or to taste

¼ tsp. vanilla

 

Coarsely chop peaches in a food processor.  Transfer 1 cup of the chunky peaches to a medium bowl.   Add lemon juice, orange and sugar to taste (depending on the sweetness of the peaches) to the food processor.  Puree until smooth.  Add to the bowl with the chunky peaches and stir in vanilla.

Divide the mixture among twelve 2 oz. or eight 3 oz. freezer-pop molds (or small paper cups).  Freeze until beginning to set, about 1 hour.  Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.        12 or 8 servings

 

(Recipe for Chunky Frozen Peach Pops, Diabetic Connect, 2015)

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Watermelon Sorbet

July 28, 2015 Leave a Comment
Watermelon Sorbet

Watermelon Sorbet

This recipe, Watermelon Sorbet, this incredibly icy dessert is made without using an ice cream maker.

 

Watermelon Sorbet Recipe

 

Watermelon Sorbet

½ cup sugar

¾ cup water

6 cups watermelon chunks, seeded (4 lb. watermelon)

2 Tbsp. lime juice

 

Combine sugar and water in a medium saucepan.  Bring to a boil over medium-high heat, stirring to dissolve the sugar.  Reduce heat to low and simmer for 5 minutes.  Remove from heat and let cool to room temperature, about 45 minutes.  Cover and refrigerate until chilled, about 1 hour.

Place watermelon and lime juice in a food processor; process until smooth.  Set a sieve over a large bowl and press the puree through to remove tiny seeds.  Whisk in the sugar syrup.

Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes.  Stir the ice crystals into the center of the pan and return to the freezer; repeat EVERY 20 MINUTES until all the liquid is frozen.

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 ½ hours.  Serve in chilled dishes.           12 servings, ½ cup each

*Freeze in an airtight container for up to 2 days.

 

(Recipe for Watermelon Sorbet, Diabetic Connect, 2015)

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Any Day Fruit Smoothie (Gluten Free)

July 25, 2015 Leave a Comment
Any Day Fruit Smoothie (Gluten Free)

Any Day Fruit Smoothie (Gluten Free)

This recipe, Any Day Fruit Smoothie (Gluten Free), these fruit smoothies are great for all seasons and all meals.  With fruits rich in nutrient, your body will thank you for this healthy, tasty dish.

 

Any Day Fruit Smoothie (Gluten Free) Recipe

 

Any Day Fruit Smoothie (Gluten Free)

2 oz. silken tofu, drained

1 ½ cups frozen unsweetened strawberries

½ cup blueberries, frozen

1 banana, medium, fresh

1 ½ cups fat-free milk or soy milk

4 SPLENDA No Calorie Sweetener packets

 

Add all ingredients to a blender and puree on high until smooth.

Any type of frozen fruit can be used to make different flavors of smoothies.

 

(Recipe for Any Day Fruit Smoothie (Gluten Free), Diabetic Connect, 2015)

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Strawberry-Lemon Thyme Soup

July 6, 2015 Leave a Comment
Strawberry-Lemon Thyme Soup

Strawberry-Lemon Thyme Soup

This recipe, Strawberry-Lemon Thyme Soup, came from Diabetic Living Online.

 

Strawberry-Lemon Thyme Soup Recipe

 

Strawberry-Lemon Thyme Soup

3 cups sliced fresh strawberries

1 cup low-fat buttermilk

2 tsp. finely shredded lemon peel

1 tsp. snipped fresh lemon thyme or thyme

2 Tbsp. honey

2 Tbsp. low-fat buttermilk

Lemon peel strips and/or fresh thyme springs (optional)

 

In a blender or food processor combine strawberries and 1 cup buttermilk.  Cover and blend or process until very smooth.  Transfer to a medium bowl.  Stir in finely shredded lemon peel and the snipped thyme.  Cover and chill for 4 to 24 hours to blend flavors.

To serve, strain soup, discarding shredded lemon peel and snipped thyme.  Stir in honey.  Ladle chilled soup into small bowls.  If desired, swirl remaining buttermilk into each serving and garnish with lemon peel strips and/or fresh thyme sprigs.             4 servings

 

(Recipe for Strawberry-Lemon Thyme Soup, Diabetic Living, 2015)

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Angel Delights

June 26, 2015 Leave a Comment
Angel Delights

Angel Delights

This recipe, Angel Delights, Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won Eating Well’s 2008 cookie contest.

 

Angel Delights Recipe

 

Angel Delights

¼ cup unsalted butter

1 cup sugar

1 ½ cups chopped pitted dates (8 oz.)

1/8 tsp salt

1 tsp. vanilla

2 cups toasted rice cereal, such as Rice Krispies

1 cup shredded coconut

 

Cover and refrigerate for up to 1 week.

Combine butter, sugar and dates in a large saucepan.  Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes.  The mixture should be a shiny, brown sticky mass.  Remove from the heat.

Add salt, vanilla, cereal and coconut; stir well to combine.

When cool enough to handle, squeeze and roll the mixture into 1- inch balls.  Place on a wax paper-lined baking sheet.  Refrigerate until chilled.            4 dozen

 

(Recipe for Angel Delights, Diabetic Connect, 2015)

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Strawberry Filled Chocolate Crepes

June 20, 2015 Leave a Comment

 

Strawberry Filled Chocolate Crepes

Strawberry Filled Chocolate Crepes

This recipe, Strawberry Filled Chocolate Crepes, these crepes are a great addition to any brunch!

 

Strawberry Filled Chocolate Crepes Recipe

 

Strawberry Filled Chocolate Crepes

 

5 eggs, beaten

1/3 cup almond flour

1 ½ Tbsp. unsweetened cocoa powder

1 tsp. vanilla

2 Tbsp. honey

2 cups quartered strawberries

¾ cup sugar-free whipped cream

¼ cup plus 2 Tbsp. sugar-free chocolate syrup

 

Whisk the eggs, vanilla and honey together.

Add the almond flour and cocoa powder; mix well.

Heat a small skillet over medium heat.  Spray with non-stick cooking spray and pour a little of the batter in; about 1/4 – 1/3 cup.  Tilt the skillet around until it coats the whole bottom and is very thin.  Cook for about 1-2 minutes or until the edges get dry.  Flip and cook about 30 more seconds and remove from skillet.  Finish the remaining crepes (there should be 6 total).

Fill each crepe with a heaping quarter cup of strawberries.  Top each with 2 tablespoons of whipped cream and drizzle with 1 tablespoon chocolate syrup.        6 servings

 

(Recipe for, Strawberry Filled Chocolate Crepes, Diabetic Connect, 2015)

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Rich Tomato Bisque

February 19, 2015 Leave a Comment
Rich Tomato Bisque

Rich Tomato Bisque

 

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Rich Tomato Bisque Recipe

 

Rich Tomato Bisque

4 Tbsp. butter

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can whole tomato, liquid retained

1 (46 oz.) can tomato juice

2 bay leaves

1 (8 oz.) package cream cheese

2 cups half-and-half

Salt and pepper to taste

 

Melt the butter in a soup pot.  Add the onions and garlic and sauté over medium heat until onions are soft.  Add the tomatoes and their liquid, the tomato juice and bay leaves; simmer for 20 minutes, stirring constantly, chopping the tomatoes with the side of a spoon.

Remove from heat and let cool slightly.  Discard the bay leaves.  Puree the solids with some of the liquid in a blender or food processor, along with the cream cheese.  Return to the soup pot.  Add the half-and-half and salt and pepper to taste.  May be served hot or cold.  Garnish with your favorite croutons.

8 servings

 

(Recipe for Rich Tomato Bisque, was in The Everything Soup Cookbook, 2002, 2015)

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