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ANNINSD Posts: 5,878
1/31/11 8:47 P

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Caribbean Queen Cream Pie
The Diabetic’s Healthy Exchanges Cookbook, pg 254

It just doesn’t get any better than a strawberry-and-banana duo. Add pineapple, and you have a winner in just about anyone’s mouth. If you’ve never visited the islands, this will give you a taste of how sweet it can be!
Serves 8

1 cup (1 medium) sliced banana
1 cup sliced fresh strawberries
1 (6 ounce) Keebler graham cracker piecrust
1 (4 serving) package JELL-O sugar-free instant banana pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup (one 8 ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved
¾ cup Cool Whip Lite (divided use)
½ teaspoon rum extract
2 tablespoon flaked coconut

Layer bananas and strawberries in bottom of piecrust. In medium bowl, combine dry pudding mix and dry milk powder. Add enough water to reserved pineapple juice to make 1 1/3 cups liquid. Add liquid to dry pudding mixture. Mix well using a wire whisk. Blend in ¼ cup Cool Whip Lite and rum extract. Spread pudding mixture evenly over fruit. Refrigerate while preparing topping. In a small bowl, combine pineapple, remaining ½ cup Cool Whip Lite, and coconut extract. Mix gently to combine. Frost top of pie with pineapple mixture. Evenly sprinkle coconut over the top. Refrigerate at least 1 hour. Cut into 8 servings.

Each serving equals:

Diabetic: 1 starch, 1 fruit, 1 fat

207 calories, 7 gm fat, 3 gm protein, 34 gm carbohydrate, 349 mg sodium, 2 gm fiber

HE: ½ bread, ½ fruit, ¼ skim milk, 1 slider, 2 optional calories



Ann in San Diego


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1/31/11 1:05 P

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Chocolate Raisin Spice Cake
from: Family and Friends Cookbook p.281
Serves 8

1 Cup hot water
1 Cup seedless raisins
1 Cup Splenda Granular
1 1/2 Cup Bisquick Reduced Fat baking mix
1/4 Cup unsweetened cocoa powder
1/4 tsp. ground cinnamon
3/4 C Kraft fat-free mayonnaise
1 egg or equivalent in egg substitute
1/4 Cup chopped walnuts
1/2 Cup Cool Whip Lite

preheat oven to 350°. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine hot water and raisins. Let sit for 15 minutes. Stir Splenda into cooled raisin mixture. In a large bowl, combine baking mix, cocoa powder, and cinnamon. Add raisin mixture, egg and mayonnaise. Mix well to combine. Fold in walnuts. Spread batter into prepared pan. Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean. Place pan on wire tack and let set for at least 15 minutes. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1 br, 1 fr, 1 pr, 1/4 fa, 1 Slider, 9 opt cal.

205 calories, 5g Fat, 4g Protein, 36g Carbohydrate, 427mg Sodium, 42mg Calcium, 2g Fiber

Diabetic: 1 Starch, 1 Fruit, 1/2 Fat, 1/2 Other Carbohydrate

-------------------
This cake baked nicely and the texture and moistness is extraordinary! The plumping of the raisins really makes it. I did think it was a little too sweet even without the topping and will cut down the Splenda by 1/4 cup next time. I was interrupted while mixing this up and forgot to add the nuts in the batter after pouring it into the pan. I decided just to sprinkle them on top and it came out very nice looking. Mine baked for 28 minutes in an 8x8 pyrex pan.


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1/31/11 12:57 P

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Chocolate Cherry Pudding
When Every Minute Counts, pg 134

Who among us doesn't love surprises when it comes to dessert? When I was creating this recipe, I decided what would please me most when I spooned up the first bite - pecans! The flavor combination of chocolate and cherry is always festive, so it'll be no surprise when everyone asks, "How soon can we have this again?"
Serves 8

2 (4-serving) packages JELL-O sugar-free instant chocolate pudding mix
1 (4-serving) package JELL-O sugar-free cherry gelatin
1 1/3 cups Carnation Nonfat Dry Milk Powder
3 cups water
1 cup Cool Whip Free *
1/4 cup (1 ounce) chopped pecans
4 teaspoons Hershey's Lite Chocolate Syrup
4 maraschino cherries, halved

In a large bowl, combine dry pudding mixes, dry gelatin, dry milk powder, and water. Mix well using a wire whisk. Stir in 1/2 cup Cool Whip Free and pecans. Spoon mixture into 8 dessert dishes. Refrigerate for at least 15 minutes. When serving, top each with 1 tablespoon Cool Whip Free, drizzle 1/2 teaspoon chocolate syrup over top, and garnish with a maraschino cherry half.

Each serving equals:
HE: 1/2 Fat Free Milk, 1/2 Fat, 3/4 Slider

111 Calories, 3 gm Fat, 5 gm Protein, 16 gm Carbohydrate, 257 mg Sodium,
141 mg Calcium, 0 gm Fiber

DIABETIC EXCHANGES: 1 Starch/Carbohydrate, 1/2 Fat Free Milk, 1/2 Fat

Freezes well


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1/27/11 1:57 P

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This one isn't in Heathers list so I will post it.

Chocolate Crunch Pudding
Fast, Cheap and Easy
Serves 4

1 (4 serving) pkg. Jello s/f instant chocolate pudding mix
2/3 cup Carnation nonfat Dry Milk Powder
1 1/2 cups water
1/4 cup Cool Whip Free
1 tsp. vanilla extract
1/4 cup (1 oz) chopped dry roasted peanuts
6 (2 1/2 inch) choclate graham cackers, broken into bit size pieces

In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in Cool Whip Free and vanilla. Add peanuts and graham cracker pieces. Mix gently to combine. Evenly spoon mixture into 4 dessert dishes. Refrig. at least 15 min.

Each serving equals: HE 1/2 skim milk, 1/2 bread, 1/2 fat, 1/4 protein, 1/4 slider, 18 opt. calories

148 cal, 4g fat, 7g pro, 21g carb, 428mg sod, 142mg cal, 1g fiber

Diabetic 1 starch/carbo, 1/2 skim milk, 1/2 meat, 1/2 fat

Chocolate graham crackers are impossible to find here so I use Chocolate Teddy Grams.

Ann

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1/19/11 3:57 P

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Fast Fixin Chocolate Chip Cake

1 pkg. Duncan Hines Devils Food Cake Mix (I used another brand)
1/4 cup oil
2 eggs
1 1/4 cup water
1 cup chocolate chips
1 pkg. chocolate instant pudding mix. (4 serving pkg)

Pour oil in 9 x 13 pan. Tilt pan until bottom is covered with oil. Put remaining ingredients in pan. Stir with a fork. (about 2 min.) Scrape sides and spread batter evenly.

Bake 350 degrees for 35 - 45 minutes.

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12/27/10 10:03 P

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Roman Holiday Cheesecake
From NL May 2002 p11

2 (8oz) pkgs Philadelphia fat-free cream cheese
1 (4-serving) pkg Jell-O sugar-free instant white chocolate pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
3/4 cup Cool Whip Free (*divided)
1 (6oz) Keebler chocolate pie crust
1/2 cup raspberry spreadable fruit
3-4 drops red food coloring
1/2 tsp almond extract
2 Tbsp slivered almonds
1 Tbsp mini chocolate chips

In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Spread mixture into pie crust. Refrigerate while preparing topping. In a small bowl, stir spreadable fruit to soften. Gently fold in remaining 1/2 cup Cool Whip Free, red food coloring, and almond extract. Spread topping mixture evenly over cream cheese filling. Evenly sprinkle almonds and chocolate chips over top. Refrigerate for at least an hour. Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1 Br, 1 Pr, 1/2 Fa, 1/4 FFM, 1/2 Sl, 2 OC
-----------------------------
251 Calories, 7g Fa, 13g Pr, 34g Ca, 578mg So, 252mg Cl, 1g Fi
-----------------------------
Diabetic: 1 St/Ca, 1Mt, 1 Fr, 1 Fa


Ann in San Diego


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12/20/10 1:46 P

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NEW ENGLAND BANANA SUNDAE
JOANNA LUND's Heart Smart Healthy Exchanges Cookbook p.201


2 cups Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream
2 medium bananas, diced
1/2 cup Log Cabin Sugar Free Maple Syrup
1/4 cup Cool Whip Lite

For each sundae, place 1/2 cup ice cream in dessert dish. Sprinkle 1/2 diced banana over ice cream. Drizzle 2 tablespoons maple syrup over bananas, then evenly sprinkle 1-1/2 teaspoons pecans over bananas and top each with 1 tablespoon Cool Whip Lite.

Serves 4 - Each serving equals:

HE: 1/2 Fruit, 1/2 Fat, 3/4 Slider, 18 Optional Calories

159 Calories, 3g Fat, 4g Protein, 29g Carbohydrate,
91mg Sodium, 1g Fiber

Diabetic Exchanges: 1 Fruit, 1 Starch


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12/14/10 1:40 P

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Riviera Strawberry Pie
(Heart Smart cookbook)

4 cups sliced fresh strawberries
1 (6 ounce) Keebler shortbread piecrust
3/4 water
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free strawberry gelatin
1 (8-ounce) package Philadelphia fat-free cream cheese
1/2 teaspoon almond extract
1/2 cup Cool Whip Lite

Layer half of strawberries in bottom of piecrust. Mash remaining strawberries with a potato masher or fork. In a medium saucepan, combine mashed strawberries, water, dry pudding mix, and dry
gelatin. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add cream cheese and almond extract. Mix well with a wire whisk until well blended. Pour hot mixture evenly over strawberries in piecrust. Refrigerate for at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

Serves 8 - Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/2 Pr, 3/4 Sl, 11 OC
169 Calories, 5 gm Fa, 6 gm Pr, 25 gm Ca, 350 mg So, 10 mg Cl, 2 gm Fi
DIABETIC: 1 St, 1 Fa, 1/2 Fr, 1/2 Mt or 1 1/2 St/Ca, 1 Fa, 1/2 M


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12/6/10 6:11 P

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Banana Peanut Butter Dream Pie
From Make A Joyful Table
serves 8

2 cups (2 med.) diced bananas
1 (6 oz) Keebler chocolate piecrust
1 (4 serv) pkg. Jello s/f instant banana cream pudding mix
1 1/3 cups Carnation n/f dry milk powder (divided)
2 1/3 cups water (divided)
1/4 cup Peter Pan reduced fat peanut butter
1 (4 serv) pkg. Jello s/f instant chocolate pudding mix
1/2 cup Cool Whip Free
1 tbsp. (1/4 oz) chopped dry roasted peanuts

Layer bananas in bottom of piecrust. In a large bowl, combine dry banana cream pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in peanut butter. Spread pudding mixture evenly over bananas. Refrigerate. while preparing topping. In a large bowl, combine dry chocolate. pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in cool Whip Free. Spread topping mixture evenly over set filling. Evenly sprinkle peanuts over top. Refrigerate for at least 1 hour. Cut into 8 servings.

HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.

Each serving equals:
HE: 1/2 skim milk, 1/2 bread, 1/2 protein, 1/2 fruit, 1/2 fat, 1 slider, 5 opt. calories

268 calories, 8g fat, 8g protein, 41g carbohydrate, 537mg sodium, 142mg calcium, 2g fiber

Diabetic: 1 1/2 starch/carbohydrate, 1 fat, 1/2 skim milk, 1/2 fruit or 2 starch/carbohydrate, 1 fat, 1/2 skim milk



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12/5/10 4:50 P

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Butterscotch Pecan Parfait
serves 6

3/4 cup purchased graham cracker crumbs or 12 (2 1/2 inch) graham cracker squares make into crumbs
1/4 cup chopped pecans
1 (4 serv) pkg. Jello s/f Instant Butterscotch pudding mix
2/3 cup Carnation n/f dry milk powder
1 1/2 cups water
3/4 cup plain f/f yogurt
1 tsp. vanilla extract
10 tabl. Cool Whip Lite (divided)
3 maraschino cherries, halved

In a medium bow, combine graham cracker crumbs and pecans. Set aside. In a large bowl, combine dry pudding mix and dry milk powder. Add water and yogurt. Mix well using a wire whisk. Blend in vanilla extract and 1/4 cup Cool Whip Lite. Evenly spoon about 1/4 cup pudding mixture into 6 dessert dishes. Sprinkle about 2 tabl. graham cracker mixture evenly over each. Spoon about 1/4 cup pudding mixture over graham cracker mixture. Sprinkle about 2 tsp. graham cracker mixture over top of each, top with 1 tabl. Cool Whip Lite and garnish with cherry half. Refrig. for at least 15 min.

Each serv. equals:
Diabetic: 1 starch/carbo, 1 fat, 1/2 f/f milk

141 cal, 5g fat, 5g pro, 19g carbo, 334mg sod, 150mg cal, 0g fiber

HE: 2/3 bread, 2/3 fat, 1/2 f/f milk, 1/4 slider, 14 opt. cal

Ann's notes: I used Cool Whip Free. I don't find it easy to measure 1/4 cup of pudding and prefer to us my kitchen scales. Each pudding layer equals just about 1 1/2 ounces.


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12/5/10 3:41 P

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Mrs Claus Holiday Peppermint Roll

4 eggs or equivalent in egg substitute
1 teaspoon vanilla extract
3/4 cup pourable Sugar Twin
3/4 cup Aunt Jemima Reduced Fat Pancake Mix
1 (4-serving) package Jell-O sugar-free instant white chocolate pudding mix
1/3 cup Carnation Dry Milk Powder
3/4 cup Yoplait plain fat-free yogurt
1/2 cup water
3 to 4 drops red food coloring
1/2 teaspoon peppermint extract
1 cup Cool Whip Free
3 to 4 drops green food coloring
2 tablespoons flaked coconut

Preheat oven to 400 degrees. Line a 15 1/2- by 10- by 1-inch pan with waxed paper and spray paper with butter-flavored cooking spray.
In a blender container, combine eggs and vanilla extract. Cover and process on blend until frothy. Add 1/2 cup Sugar Twin. Continue processing on blend until smooth. Add pancake mix. Process on blend until combined. Pour mixture into prepared pan. Bake for 6 to 8 minutes. Loosen sides with a knife. Place a clean cloth over top, turn pan over and gently remove cake from pan.
Carefully peel waxed paper off cake. Starting at narrow end, roll cake with towel inside. Cool for 30 minutes.
In a large bowl, combine dry pudding mix, dry milk powder, yogurt and water. Mix well using a wire whisk. Blend in red food coloring and peppermint extract.
In a small bowl, gently combine Cool Whip Free and green food coloring. Carefully unroll jelly roll and remove towel. Spread red pudding mixture over top. Re-roll and place on serving plate, seam-side down. Spread green-colored topping over top of roll. Evenly sprinkle coconut over top.
Refrigerate at least 30 minutes. Cut into 8 servings.
Serves 8.

Each serving equals: 131 calories, 3 grams fat, 7 grams protein, 19 grams carbohydrates, 316 milligrams sodium, 157 milligrams calcium and 1 gram fiber.

Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa. Visit Lund's Web site at www.healthyexchanges.com.


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12/5/10 3:32 P

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Chocolate Christmas Pizza
December 2001 Healthy Exchanges Newsletter

1/2 c. reduced calorie margarine
3/4 c. granular splenda
1 egg or equivalent in egg substitute
2 t. vanilla extract *
1 cup all purpose flour
3/4 cup quick oats
1/2 t. baking soda
1/4 t. salt
1/2 c. mini chocolate chips *
1 (4 serving) pkg. jello sugar free instant chocolate pudding mix
2/3 c. carnation nonfat dry milk powder
1 c. water
3/4 c.p dannon plain fat free yogurt
1 1/4 cups cool whip free
6 maraschino cherries, halved

Preheat oven to 350 degrees. Spray a 13 inch round pizza pan with butter flavored
cooking spray. In a large bowl, cream margarine & splenda. Stir in egg & 1 teaspoon
vanilla extract. Add flour, oats, baking soda, & salt. Mix well to combine. Fold in 6
tablespoons chocolate chips. Shape dough into a ball & place in a center of prepared
pizza pan. Evenly pat dough into an 11 inch circle. Bake for 14 to 16 minutes, or until
light golden brown. Place pizza pan on a wire rack & allow to cool completely. In a
medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a
wire whisk. Blend in yogurt, 1/4 cup Cool Whip free, and remaining 1 teaspoon vanilla
extract. Evenly spread mixture over cooled pizza crust. Refrigerate for 10 minutes.
Carefully spread remaining 1 cup Cool Whip Free over set filling. Evenly sprinkle
remaining 2 tablesppoons chocolate chips over top and garnish with cerry halfves.
Refrigerate for at least 30 minutes. Cut into 12 wedges.

Serves: 12 - each serving equals:
HE: 1 Fa, 2/3 Br, 1/4 SM, 1/2 Sl, 15 OC
182 calories, 6 g Fa, 5 g Pr, 27 g Ca, 345 mg So., 91 mg Cl, l g Fi
DIABETIC: 1 1/2 St/Ca, 1 Fa

WW POINTS: 4



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12/5/10 3:29 P

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6 Dessert Pizza's
Banana Split, Black Forest, Cherry, Fruit, Orange Chocolate and Peanut Buster


Banana Split Dessert Pizza
Grandma's Comfort Food
Creating scrumptious new "banana split" desserts is an annual occasion with me - I come up with at least a couple new ones every year! These man-pleasing and kid-pleasing favorites are almost as much fun to prepare as they are to eat. When you're planning a birthday or anniversary party and you want a show-stopping presentation, look no further than this dazzler!
Serves 12

1 (8-serving) package Pillsbury Reduced Fat Crescent Rolls
1 (8-ounce) package Philadelphia fat-free cream cheese
2 teaspoons coconut extract *
1/4 cup Splenda Granular *
2 cups (2 medium) finely chopped bananas
1 cup finely chopped fresh strawberries
2 (4-serving) packages JELL-O sugar-free instant banana pudding mix
1 2/3 cups Carnation Nonfat Dry Milk Powder *
2 (8-ounce) cans crushed pineapple, packed in fruit juice, undrained
1 cup water
3/4 cup Dannon plain fat-free yogurt
1 1/2 cups Cool Whip Free
3 tablespoons (3/4 ounce) chopped pecans
3 tablespoons flaked coconut
2 tablespoons (1/2 ounce) mini chocolate chips
3 maraschino cherries, cut into 4 pieces

Preheat oven to 425 degrees. Pat rolls into an ungreased 10-by-15-inch rimmed baking sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake for 6 to 8 minutes or until golden brown. Place baking sheet on a wire rack and allow to cool. In a small bowl, stir cream cheese with a sturdy spoon until soft. Stir in 1 teaspoon coconut extract and 2 tablespoons Splenda. Spread mixture evenly over cooled crust. Evenly sprinkle bananas and strawberries over cream cheese mixture. In a medium bowl, combine dry pudding mixes and 1 1/3 cups dry milk powder. Add undrained pineapple and water. Mix well using a wire whisk. Spread pudding mixture evenly over bananas. Refrigerate for at least 30 minutes. In a medium bowl, combine yogurt and remaining 1/3 cup dry milk powder. Add remaining 1 teaspoon coconut extract and remaining 2 tablespoons Splenda. Blend in Cool Whip Free. Spread topping mixture evenly over set pudding layer. Evenly sprinkle pecans, coconut, and chocolate chips over top. Garnish with maraschino cherry pieces. Refrigerate for at least 30 minutes. Cut into 12 servings.

HINTS:
1. DO NOT use inexpensive rolls as they don't cover the pan properly.
2. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Each serving equals:
HE: 3/4 Fruit, 2/3 Bread, 1/2 Fat Free Milk, 1/3 Protein, 1/4 Fat, 1/4 Slider, 19 Optional Calories

233 Calories, 5 gm Fat, 9 gm Protein, 38 gm Carbohydrate, 565 mg Sodium,
154 mg Calcium, 1 gm Fiber

DIABETIC EXCHANGES: 1 1/2 Starch/Carbohydrate, 1 Fruit, 1/2 Fat
----------------------------------------
--------


Black Forest Dessert Pizza
Joanna Lund
KWQC-TV6 12/26/2005

1/4 cup I Can't Believe It's Not Butter Light Margarine
1 egg or equivalent in egg substitute
1/2 cup fat-free milk
3/4 cup cake flour
1/2 cup Splenda Granular
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 (20-ounce) cans Lucky Leaf No Sugar Added Cherry Pie Filling
2 tablespoons mini chocolate chips
1/4 cup chopped walnuts
1 cup Cool Whip Lite

Preheat oven to 350 degrees. Spray a 12-inch round pizza pan with butter-flavored cooking spray. In a large bowl, combine margarine and egg. Stir in milk. Add flour, Splenda, cocoa, baking powder, and baking soda. Mix gently just to combine. Evenly spread batter into prepared pizza pan. Bake for 13 to 15 minutes or until "crust" tests done in center. Place pan on a wire rack and let set for 10 minutes. Evenly spread cherry pie filling over crust. Evenly sprinkle chocolate chips and walnuts over top. Drop Cool Whip Lite by large spoonfuls to form 8 mounds. Refrigerate for at least 30 minutes. Cut into 8 wedges.

Serves 8 - Each serving equals:
HE: 1 Fruit, 1 Fat, 1/2 Bread, 1/4 Protein, 1/2 Slider,5 Optional Calories

178 Calories, 6 gm Fat, 3 gm Protein, 28 gm Carbohyrdrate,205 mg Sodium, 44 mg Calcium, 3 gm Fiber

Diabetic Exchanges: 1 Fruit, 1 Fat, 1 Starch/Carbohydrate
----------------------------------------
-------


Cherry Dessert Pizza
The Diabetic's Healthy Exchanges Cookbook, pg 246

Pizza never tasted like this in the old days! Welcome to the future---and all that healthy desserts can be.
Serves 8

1 refrigerated unbaked 9-inch Pillsbury piecrust
1 (4-serving) package JELL-O sugar-free vanilla cook & serve pudding mix
1 (4-serving) package JELL-O sugar-free cherry gelatin
1 1/2 cups water
4 cups (two 16-ounce cans) tart red cherries, packed in water, drained
1 (8-ounce) package Philadelphia Fat Free Cream Cheese
sugar substitute to equal 2 tablespoons sugar
2 tablespoons (1/2 ounce) chopped pecans
1 teaspoon vanilla extract
1 cup Cool Whip Lite

Preheat oven to 350 degrees. Let piecrust warm to room temperature. Gently pat crust into a 12-inch pizza pan Prick crust with fork evenly over bottom. Bake 30 minutes or until lightly browned. Place pizza pan on a wire rack and allow to cool 10 minutes. In a medium saucepan, combine dry pudding mix, dry gelatin, water, and cherries. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Place saucepan on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add sugar substitute, pecans, and vanilla extract. Mix well to combine. Spread cream cheese mixture over cooled crust. Evenly spread cooled cherry mixture over cream cheese mixture. Garnish top with Cool Whip Lite. Referigerate at least 1 hour. Cut into 8 servings

Each serving equals:
HE: 1 protein, 1 fruit, 1/2 bread, 1/4 fat, 1 slider, 6 optional calories

229 calories, 9 gm fat, 7 gm protein, 30 gm carbohydrate, 411 mg sodium, 2 gm fiber

Diabetic: 1 fat, 1 meat, 1 starch, 1 fruit
----------------------------------------
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Fruit Pizza
(Healthy Exchanges)
KWQC-TV6 04/02/1998

1 (8-ounce) can Pillsbury refrigerated crescent rolls
1 (8-ounce) package Philadelphia fat-free cream cheese
1 teaspon vanilla extract
Sugar substitute to equal 2 teaspoons sugar
2 cups (two 8-ounce cans) crushed pineapple, packed in fuit juice, well drained
2 cups sliced fresh strawberries
1 1/2 cups blueberries, fresh or frozen, thawed and drained
1 (4-serving) package JELL-O sugar-free mixed fruit gelatin
1 (4-serving) package JELL-O sugar-free vanill cook-and-serve pudding mix
1 1/2 cups water

Preheat oven to 425 degrees. Spray a medium-size pizza pan or cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations. Bake for 7 to 8 minutes or until lightly browned. Place pan on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Blend in vanilla extract and sugar substitute. Spread mixture evenly over cooled crust. Layer pineapple over cream cheese mixture. Sprinkle strawberries and blueberries over pineapple. In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook over medium heat until mixture starts to boil, stirring constantly. Spoon hot mixture evenly over fruit until entire pan is covered with glaze. Refrigerate for at least 2 hours. Cut into 8 squares or 32 bars. Refrigerate leftovers.

HINT: Do not use inexpensive crescent rolls as they don't cover the pan properly.

Serves 8 (1 square or 4 bars) - Each serving equals:

HE: 1 Bread, 1 Fruit, 1/2 Protein, 15 Optional Calories

204 Calories, 6 gm Fat, 7 gm Protein, 31 gm Carbohydrate,501 mg Sodium, 2 gm Fiber

DIABETIC: 1 Starch, 1 Fruit, 1 Fat
----------------------------------------
-----

Orange Chocolate Pizza Dessert
Healthy Exchanges
KWQC-TV6 05/21/2007

1 (8-ounce can Pillsbury Reduced Fat Crescent Rolls
1 cup orange marmalade spreadable fruit
1 tablespoon Diet Mountain Dew
6 tablespoons mini chocolate chips
1/4 cup chopped pecans

Preheat oven to 375 degrees. Spray a rimmed 9-by-13-inch baking sheet with butter-flavored cooking spray. Unroll crescent rolls and carefully pat into prepared baking sheet, being sure to seal perforations. Bake for 5 minutes or until crust is light golden brown. In a small bowl, combine spreadable fruit and Diet Mountain Dew. Mix well until spreadable fruit is of spreading consistency. Spread mixture evenly over partially baked crust. Sprinkle chocolate chips and pecans evenly over top. Continue baking for 6 to 8 minutes or until crust is golden brown. Place baking sheet on a wire rack and allow to cool completely. Cut into 8 servings.

HINT: Raspberry, peach, or apricot spreadable fruit is also good on this dessert pizza.

Each serving equals:

HE: 1 1/2 Fruit, 1 Bread, 1/2 Fat, 1/4 Slider, 8 Optional Calories

233 Calories, 9 gm Fat, 3 gm Protein, 35 gm Carbohydrate, 233 mg Sodium, 4 mg Calcium, 1 gm Fiber

DIABETIC EXCHANGES: 1 1/2 Fruit, 1 Starch, 1 Fat
Carb Choices: 2
----------------------------------------
--------

PEANUT BUSTER PIZZA DESSERT
SERVES 12, MARCH, 1997 NEWSLETTER
PAGE 8, NOT FREEZABLE

3/4 cup all purpose flour
1/2 cup + 2 tablespoons sugar twin or Splenda
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup Yoplait plain f/f yogurt
1/4 cup Kraft f/f mayonnaise
3/4 cup water
1 tablespoon vanilla extract
1 ( 8 ounce ) package Philadelphia f/f cream cheese
1/2 cup peter pan reduced fat peanut butter
2 tablespoons skim milk
2 tablespoons Hershey's lite chocolate syrup
2 tablespoons ( 1/2 ounce ) chopped dry roasted peanuts
2 tablespoons ( 1/2 ounce ) mini chocolate chips


Preheat oven to 350°. Spray a 12 inch pizza pan with butter flavored cooking spray.

In a large bowl, combine flour, 1/2 cup sugar twin, cocoa, baking powder, and baking soda.

In a small bowl, combine yogurt, mayonnaise, water and 2 teaspoons vanilla extract. Add yogurt mixture to flour mixture. Mix gently just to combine. Spread mixture into prepared pizza pan.

Bake for 15 minutes or until "CRUST" tests done in center. Place pan on a wire rack and allow to cool for 10 minutes.

Meanwhile, In a large bowl, stir cream cheese with a spoon until soft. Add peanut butter, remaining 2 tablespoons sugar twin, remaining 1 teaspoon vanilla extract, and skim milk. Mix well to combine.

Spread mixture evenly over partially cooled crust. Drizzle chocolate syrup evenly over peanut butter mixture. Evenly sprinkle peanuts and chocolate chips over top. Cut into 12 servings.


EACH SERVING EQUALS: HE: 1 PR...3/4 FA...1/3 BR...1/4 SL...12 OC

141 CALORIES...5 GM FA...7 GM PR...17 GM CA...309 MG SO...43 MG CL...2 GM FI

DIABETIC: 1 FA...1 ST/CA...1/2 MT


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Chocolate Pecan Layered Pie
Heart Smart p.230
freezer friendly

Chocolate, chocolate, and more chocolate--if that's not a recipe for dessert delight, I don't know what is! Add some pecans and whipped topping and you've got a fabulous treat fit for an anniversary or birthday celebration.

1 (4-serving) package JELL-O sugar-free chocolate cook-and serve pudding mix
1 1/3 cups Carnation Nonfat Dry Milk Powder -divided
2 1/4 cups water -divided
1/4 cup (1 ounce) chopped pecans
1 teaspoon vanilla extract
1 (6-ounce) Keebler chocolate piecrust
1 (4-serving) package JELL-O sugar-free chocolate instant pudding mix
1 cup Cool Whip Free -divided
1 tablespoon (1/4 ounce) mini chocolate chips

In a medium saucepan, combine dry cook-and-serve pudding mix, 2/3 cup dry milk powder, and 1 cup water. Cook over medium heat until mixture thickens and just starts to boil, stirring constantly. Remove from heat. Stir in pecans and vanilla extract. Place saucepan on a wire rack and allow to cool for 5 minutes. Spread partially cooled mixture evenly into pie crust. Cover and refrigerate for at least 30 minutes. In a medium bowl, combine dry instant pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups water. Mix well using a wire whisk. blend in 1/2 cup Cool Whip Free. Spread mixture evenly over set pecan layer. refrigerate for 10 minutes. Spread remaining 1/2 cup Cool Whip Free evenly over set chocolate layer. Sprinkle chocolate chips evenly over top. Refrigerate for at least 1 hour. Cut into 6 servings.

Serves 8 - each serving equals:
HE: 1/2 Br, 1/4 Sm, 1/2 Fa, 17 Opt. Cal.
________________________________________
______________________
204 cal, 8g Fa, 5g Pr, 28g carb, 225mg So, 141mg Ca, 1g Fi
________________________________________
______________________
Diabetic: 2 starch /carbohydrate, 1 Fat


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12/3/10 4:10 P

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Winter Strawberry-Rhubarb Cobbler
Heart Smart Healthy Exchanges p.212
Freezer Friendly

We Iowans believe in celebrating the glory of rhubarb all year long, not just in the spring when those lovely stalks are featured at farm stands and markets everywhere. This rich and fruity dessert makes magic with not one but two frozen fruits, so even if you live in Alaska, you can enjoy this tasty dessert in December!

1 (4-serving) package JELL-O sugar-free vanilla cook-and serve pudding mix
1/2 cup water
1/4 cup Sugar Twin or Sprinkle Sweet -divided
3 cups frozen unsweetened strawberries, thawed, coarsely chopped, and undrained
3 cups frozen rhubarb, thawed
1 (7.5-ounce can) Pillsbury refrigerated buttermilk biscuits
1 teaspoon ground cinnamon

Preheat oven to 400 degrees. Spray an 8-by8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix, water, 3 tablespoons sugar substitute, undrained strawberries, and rhubarb. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Pour mixture into prepared baking dish. Separate biscuits and cut each into 3 pieces. Evenly sprinkle biscuit pieces over top of rhubarb mixture. In a small bowl, combine remaining 1 tablespoon Sugar Twin and cinnamon. Evenly sprinkle mixture over top of biscuit pieces. Bake for 15 to 20 minutes or until biscuits are golden brown. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. Good served warm or cold.

Serves 6 - each serving equals:

HE: 1/2 Fr, 1 1/4 Br, 1 Ve, 17 OC
________________________________________
______________________
146 cal, 2g Fa, 3g Pr, 29g carb, 402mg So, 67mg Ca, 5g Fi
________________________________________
______________________
Diabetic: 1 Starch, 1 Fruit OR 2 Starch /Carbohydrate


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Oatmeal Chocolate Chip Cookies
Heart Smart Healthy Exchanges p.202

It took a lot of careful testing to figure out how to make a truly delicious healthy cookie, but I bet you'll agree these moist cookies don't taste like diet food! This recipe serves eight, so you can choose hoe many cookies to make from it. I like the idea of eating these medium-size cookies, but if a giant cookie will please you or your kids, feel free to bake 'em up. You may need to adjust baking time, do keep a close eye on the oven.

1/4 cup reduced-calorie margarine
1/4 cup unsweetened applesauce
2/3 cup Sugar Twin or Sprinkle Sweet
1/4 cup skim milk
1 teaspoon vanilla extract
1 egg, beaten, or equivalent in egg substitute
3/4 cup all-purpose flour
1 cup (3 ounces) quick oats
1/2 teaspoon baking soda
1/4 cup (1 ounce) mini chocolate chips
1/4 cup (1 ounce) chopped walnuts

Preheat oven to 375 degrees. Spray baking sheets with butter-flavored cooking spray. In a large bowl, combine margarine and applesauce. Stir in sugar substitute, skim milk, and vanilla extract. Add egg. Mix well to combine. Stir in flour, oats, and baking soda. Add chocolate chips and walnuts. Mix gently to combine. Drop by teaspoonful onto prepared baking sheets to form 24 cookies. Bake for 10 to 12 minutes. Place baking sheets on wire racks to cool.

Hint: 32 very small, 16 larger, or 8 very large cookies can be made in place of 24 regular-size ones. Just be sure whatever number you choose to bake can be divided by 8.

Serves 8 (3 each) - each serving equals:

HE: 1 Ft, 1 Br, 1/4 Pr, 1/4 Sl, 13 OC
________________________________________
______________________
150 cal, 6g Fa, 4g Pr, 20g carb, 119mg So, 24mg Ca, 2g Fi
________________________________________
______________________
Diabetic: 1 Starch /Carbohydrate, 1 Fat


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12/3/10 3:59 P

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French Apple Dessert
Heart Smart Healthy Exchanges p.246
Freezer Friendly

This recipe will fill your house with a scrumptious aroma as the apple pastry bakes! What a wonderful way to welcome card party guests to you house--just put this into the oven as your friends arrive...then wait for the compliments!

3 cups (6 small) cored, unpeeled, and thinly sliced cooking apples
2 teaspoons apple pie spice
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup water
2 eggs, beaten, or equivalent in egg substitute
1/2 cup Sugar Twin or Sprinkle Sweet
1 1/2 cups Bisquick Reduced-Fat Baking Mix -divided
1/4 cup (1 ounce) chopped pecans
1/4 cup Brown Sugar Twin
1 tablespoon + 1 teaspoon reduced-calorie margarine

Preheat oven to 350 degrees. Spray an 9-by-9-inch cake pan with butter-flavored cooking spray. Evenly arrange apples in cake pan. In a blender container, combine apple pie spice, dry milk powder, water, eggs, sugar substitute, and 3/4 cup baking mix. Cover and process on HIGH for 15 to 20 seconds or until smooth. pour mixture over apples. In a medium bowl, combine remaining 3/4 cup baking mix, pecans, Brown Sugar Twin, and margarine. Mix well with a fork until mixture is crumbly. Sprinkle crumb mixture evenly over top. Bake for 50 to 55 minutes or until knife inserted in center comes out clean. Place pan on a wire rack and allow to cool for 10 to 15 minutes. Cut into 8 servings.

Hint: Good served with Cool Whip Lite, but don't forget to count the few additional calories.

Serves 8 - each serving equals:

HE: 3/4 Fr, 1 Br, 3/4 Ft, 1/4 Sm, 1/4 Pr (limited), 9 OC
________________________________________
______________________
178 cal, 6g Fa, 5g Pr, 26g carb, 317mg So, 97mg Ca, 1g Fi
________________________________________
______________________
Diabetic: 1 Fruit, 1 Fat 1 Starch /Carbohydrate


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Oatmeal Raisin Cookies
From Diabetic's Healthy Exchanges Cookbook, pg 234
freezes well

Cliff loves cookies--really loves them--and he loves these cookies even more than I expected. Aren't these cozy treats everyone's favorite munchie?
serve 8 (3 each)

1 1/2 cups (4 3/4 oz) quick oats
1/2 cup + 1 tabl. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. pumpkin pie spice
2 tabl. Brown Sugar Twin
1/3 cup. Sugar Twin or Sprinkle Sweet
2 tabl. + 2 tsp. reduced calorie margarine
1 egg slightly beaten, or equivalent in egg substitute
1/2 cup unsweetened applesauce
1/4 cup Yoplait plain fat-free yogurt
6 tabl. raisins

Prehat oven 350 degrees. Spray 2 cookie sheets with butter flavored cooking spray. In a large bowl, combine oats, flour, baking powder, baking soda, pumpkin pie spice, Brown sugar Twin, and Sugar Twin. Melt margarine and blend into oats misture. Add egg, applesauce,, yogurt, and raisins. Mix gently to combine. Drop by tabl. to form 24 cookies on prepared cookie sheets. Bake 20 - 22 min. Place cookie sheets on wire racks and allow to cool completely.

Each serving equals:
Diabetic: 1 starch, 1/2 fruti, 1/2 fat

111 calories, 3g fat, 3g protein, 18g carbo, 148mg sodium, 3g fiber.

HE: 1 1/3 bread, 1/2 fat, 1/2 fruit, 19 opt calories


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11/28/10 5:47 P

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Coconut Lemon Layer Cream Cheese Pie
JoAnna M. Lund

Did you worry that living a healthy lifestyle meant you'd never get to feast on a piece of coconut layer cake or lemon cream pie again? You can sigh with relief now, then dive into this fabulous and festive dessert that takes some of the best of both and joins hands!
Serves 8

1 (8-ounce) package Philadelphia fat-free cream cheese
1 teaspoon coconut extract
1/4 cup pourable Splenda
3/4 cup Cool Whip Lite*
1 (6-ounce) Keebler shortbread piecrust
1 (4-serving) package JELL-O sugar-free lemon gelatin
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
2 tablespoons flaked coconut

In a large bowl, stir cream cheese with a spoon until soft. Add coconut extract, Splenda, and 1/4 cup Cool Whip Lite. Mix gently to combine. Spread mixture evenly into piecrust. Refrigerate. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Place pan on a wire rack and allow to cool for 15 minutes, stirring occasionally. Evenly spread cooled lemon mixture over cream cheese layer. Sprinkle coconut evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 1/4 Skim Milk, 1 Slider, 7 Optional Calories
****************************************
*********************
165 Calories, 5gm Fat, 7gm Protein,
23gm Carbohydrate, 383mg Sodium,
69mg Calcium, 1gm Fiber
****************************************
*********************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Meat

"Make a Joyful Table, page 263."


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11/28/10 5:43 P

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Lemon Squares
(Make A Joyful Table cookbook by JoAnna Lund)

3/4 cup all-purpose flour
1/4 cup pourable Sugar Twin
1/3 cup reduced-calorie margarine, melted
1 (4-serving) package JELL-O sugar-free lemon gelatin
3/4 cup Land O Lakes no-fat sour cream
3/4 teaspoon baking powder
2 eggs or equivalent in egg substitute
2 tablespoons powdered sugar (optional)

Preheat oven to 350 degrees. Spray a 9-by-9 inch cake pan with butter-flavored cooking spray. In a medium bowl, combine flour, Sugar Twin, and margarine. Press mixture evenly into bottom of prepared cake pan. In a large bowl, combine dry gelatin, sour cream, and baking powder. Add eggs. Beat with an electric mixer on HIGH for 3 minutes or until light and fluffy. Pour lemon mixture evenly over crust. Bake for 20 to 25 minutes or until the center is firm. Place cake pan on a wire rack and let set for 10 minutes. Evenly sprinkle powdered sugar over top, if desired. Continue cooling. Cut into 16 squares.

Serves 8 (2 each) - Each serving equals:
HE: 1 Fa, 1/2 Br, 1/4 Pr (limited), 1 Sl, 3 OC
104 Calories, 4 gm Fa, 4 gm Pr, 13 gm Ca, 155 mg So, 57 mg Cl, 0 gm Fi

DIABETIC: 1 Fa, 1 St



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11/28/10 5:38 P

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Chocolate Christmas Pizza
December 2001 Healthy Exchanges Newsletter, p. 1

1/2 c. reduced calorie margarine
3/4 c. granular splenda
1 egg or equivalent in egg substitute
2 t. vanilla extract *
1 cup all purpose flour
3/4 cup quick oats
1/2 t. baking soda
1/4 t. salt
1/2 c. mini chocolate chips *
1 (4 serving) pkg. jello sugar free instant chocolate pudding mix
2/3 c. carnation nonfat dry milk powder
1 c. water
3/4 c.p dannon plain fat free yogurt
1 1/4 cups cool whip free
6 maraschino cherries, halved

Preheat oven to 350 degrees. Spray a 13 inch round pizza pan with butter flavored cooking spray. In a large bowl, cream margarine & splenda. Stir in egg & 1 teaspoon vanilla extract. Add flour, oats, baking soda, & salt. Mix well to combine. Fold in 6 tablespoons chocolate chips. Shape dough into a ball & place in a center of prepared pizza pan. Evenly pat dough into an 11 inch circle. Bake for 14 to 16 minutes, or until light golden brown. Place pizza pan on a wire rack & allow to cool completely. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in yogurt, 1/4 cup Cool Whip free, and remaining 1 teaspoon vanilla extract. Evenly spread mixture over cooled pizza crust. Refrigerate for 10 minutes. Carefully spread remaining 1 cup Cool Whip Free over set filling. Evenly sprinkle remaining 2 tablespoons chocolate chips over top and garnish with cherry halves. Refrigerate for at least 30 minutes. Cut into 12 wedges.

Serves: 12 - each serving equals:
HE: 1 Fa, 2/3 Br, 1/4 SM, 1/2 Sl, 15 OC
182 calories, 6 g Fa, 5 g Pr, 27 g Ca, 345 mg So., 91 mg Cl, l g Fi
DIABETIC: 1 1/2 St/Ca, 1 Fa

WW POINTS: 4





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11/28/10 3:22 P

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Banana-Butterscotch Pie
Best of Healthy Exchanges Newsletter (1992) p.153
freezer friendly

I made this for my daughter Becky while visiting her. She said come back anytime as long as I make another pie.

1 (6-ounce) Keebler graham cracker piecrust
2 cups (2 medium) sliced bananas
1 (4-serving) package JELL-O sugar-free butterscotch instant pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1/2 cup Cool Whip Free

Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in Cool Whip Free. Pour pudding mixture over bananas. Refrigerate at least 1 hour. Cut into 8 servings.

Hint: 1. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice, or sprinkle with Fruit Fresh.
2. Good served with Cool Whip Lite, but don't forget to count the few additional calories.

Serves 6 - each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/2 Br. 1/4 Sm, 3/4 Sl, 11 OC
________________________________________
______________________
181 cal, 5g Fa, 3g Pr, 31g carb, 339mg So, 71mg Ca, 1g Fi
________________________________________
______________________
Diabetic: 1 Fat, 1 Fruit, 1 starch


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11/28/10 3:15 P

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Tropical Fruit Pie
Best of Healthy Exchanges Newsletter (1992) p.152
Freezer Friendly

A South Sea Breeze couldn't be more refreshing.

2 cups (2 medium) diced bananas
1 (6-ounce) Keebler graham cracker piecrust
1 cup (one 11 ounce can) mandarin oranges, rinsed and drained
1 (4-serving) package JELL-O sugar-free vanilla instant pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
3/4 cup water
3/4 cup Cool Whip Free -divided
1 tablespoon flaked coconut

Layer bananas in bottom of piecrust. Arrange mandarin oranges evenly over bananas. In a large bowl, combine dry pudding mix and dry milk powder. Add undrained pineapple and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free over set filling. Sprinkle flaked coconut evenly over top. Refrigerate at least 1 hour. Cut into 8 pieces.

Hint: To prevent bananas from turning brown, mix banana with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Serves 8 - each serving equals:

HE: 1 Fr, 1/2 Br, 1/4 Sm, 3/4 Sl, 6 OC
________________________________________
______________________
217 cal, 5g Fa, 3g Pr, 40g carb, 338mg So, 79mg Ca, 2g Fi
________________________________________
______________________
Diabetic: 1 Fruit,

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11/28/10 3:06 P

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Fresh Strawberry Pie
Best of Healthy Exchanges Newsletter (1992) p.155
Freezer Friendly

A delightful way to enjoy strawberries.

2 cups sliced fresh strawberries
1 (6-ounce) Keebler graham cracker piecrust
1 (4-serving) package JELL-O sugar-free vanilla cook-and serve pudding mix
1 (4-serving) package JELL-O sugar-free strawberry gelatin
1 1/2 cups water

Layer strawberries in bottom of piecrust. In a medium saucepan, combine dry pudding mix, dry gelatin and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot mixture over strawberries. Refrigerate for at least 2 hours. Cut into 8 pieces.

Hint: Good served with Cool Whip Lite, but don't forget to count the few additional calories.

Serves 8 - each serving equals:

HE: 1/2 Br, 1/4 Fr, 3/4 Sl, 4 OC
________________________________________
______________________
129 cal, 5g Fa, 2g Pr, 19g carb, 220mg So, 5mg Ca, 1g Fi
________________________________________
______________________
Diabetic: 2 Starch, 1 Fat, 1/2 Fruit


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11/28/10 3:04 P

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Fresh Strawberry-Banana Salad
Best of Healthy Exchanges Newsletter (1992) p.45

My all time favorite food is strawberries. This salad does the fruit proud.

1 (4-serving) package JELL-O sugar-free vanilla instant pudding mix
1 cup water
1/2 cup Cool Whip Lite
1/4 teaspoon coconut extract
2 cups sliced strawberries
1 cup (1 medium) banana

In a medium bowl, combine dry pudding mix, water, Cool Whip Lite, and coconut extract. Mix well using a wire whisk. add strawberries and banana. Mix gently to combine. Cover and refrigerate at least 15 minutes. Gently stir again just before serving.

Hint: To prevent bananas from turning brown, mix banana with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Serves 4 (1/2 cup) - each serving equals:

HE: 1 Fr, 1/2 Sl, 1 OC
________________________________________
______________________
101 cal, 1g Fa, 1g Pr, 22g carb, 331mg So, 12mg Ca, 2g Fi
________________________________________
______________________
Diabetic: 1 Fruit, 1/2 Starch /Carbohydrate


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11/28/10 3:00 P

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Pineapple Meringue Pie
JoAnna M. Lund

If there's a classic American dessert that attracts all eyes to the revolving glass case at the diner, it's got to be the meringue pie! The traditional version is lemon, but I made this one with my pineapple-loving grandkids in mind! Meringue is somewhat mysterious, all that fluff from just a few egg whites, but it's also hard to resist.

1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, drained, and 1/2 cup liquid reserved
1/2 cup water
1 (6-ounce) Keebler graham cracker piecrust
6 egg whites
6 tablespoons Splenda granular
1 teaspoon coconut extract
2 tablespoons flaked coconut

Preheat oven to 425 degrees. In a medium, saucepan, combine dry pudding mix and dry gelatin. Add reserved pineapple liquid, water, and pineapple. Mix well to combine. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Spoon pineapple mixture evenly into piecrust. In a large bowl, beat egg whites with an electric mixer on HIGH until soft peaks form. Add Splenda and coconut extract. Continue beating on HIGH until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal edges of piecrust. Evenly sprinkle coconut over top. Bake for 6 to 8 minutes or until meringue starts to turn brown. Place pie plate on a wire rack and allow cool completely. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Protein, 3/4 Slider, 13 Optional Calories
****************************************
177 Calories, 5gm Fat, 5gm Protien,
28gm Carbohydrate, 264mg Sodium,
10mg Calcium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Fruit

"Make a Joyful Table, page 256."


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11/28/10 2:42 P

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Pretzel "Salad" Dessert
Barb Wold/JoAnna Lund

My friend Barb shares a salad that's really a dessert. But no matter what you call it, the flavor is great.
Serves 8

2 cups (4 ounces) crushed reduced-sodium pretzels
1/4 cup Splenda Granular
2 tablespoons plus 2 teaspoons reduced-calorie margarine, melted
1 (8-ounce) package Philadephia fat-free cream cheese
2 cups Cool Whip Free
2 (4-serving) packages JELL-O sugar-free strawberry gelatin
2 cups boiling water
4 cups frozen unsweetened whole strawberries, thawed, drained and sliced

Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine pretzels, 1 tablespoon Splenda and margarine. Press mixture into prepared cake pan. Bake for 15 minutes. Place cake pan on a wire rack and allow to cool completely. In a medium bowl, stir cream cheese with a spoon until soft. Add Cool Whip Free and remaining 3 tablespoons Splenda. Mix well to combine. Carefully spread cream cheese mixture evenly over cooled crust. Refrigerate while preparing strawberry layer. In a large bowl, combine dry gelatin and boiling water. Mix well to dissolve gelatin. Cool for 10 minutes. Stir in strawberries. Spoon strawberry mixture evenly over cream cheese layer. Refrigerate until firm, about 3 hours. Cut into 8 pieces.

Each serving equals:
HE: 2/3 Bread, 1/2 Fruit, 1/2 Protein, 1/2 Fat, 1/2 Slider, 3 Optional Calories
**************************************
146 Calories, 2gm Fat, 7gm Protein, 25gm Carbohydrate,
496mg Sodium, 15mg Calcium, 2 gm Fiber
**************************************
Diabetic: 1 Fruit, 1 Fat, 1/2 Meat, 1/2 Starch

"Best of Healthy Exchanges Food Newsletter Cookbooklet pg. 140 or Healthy Exchanges Food Newsletter April 1992, pg. 3."



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11/28/10 2:34 P

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5 Desserts - - - - Mandarin Orange Pineapple Pie, Banana Split Cake, Queen Ann's Cheesecake, Lemon Meringue Pie and Easter Parade Pie



MANDARIN ORANGE-PINEAPPLE PIE
(4/95 Healthy Exchanges Food Newsletter)

1 (6 oz) Keebler graham cracker piecrust
1 (4-serving) package sugar-free- Orange gelatin
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup unsweetened orange juice
1 cup canned crushed pineapple, packed in its own juice, undrained (8 ounce can)
1 1/2 teaspoons coconut extract *
1 cup canned mandarin oranges, rinsed and drained (11 ounce can)
3/4 cup Cool Whip Lite
2 tablespoons flaked coconut

In a medium saucepan, combine dry gelatin, dry pudding mix. and dry milk powder. Add orange juice and undrained pineapple. Mix well to combine. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in f /2 teaspoon coconut extract and mandarin oranges. CoolS minutes. Pour miXture into piecrust. Refrigerate at least 2 hours or until filling is firm. In a small bowl, combine Cool Whip Lite and remaining I teaspoon coconut extract. Spread topping mixture evenly over pie filling. Sprinkle flaked coconut evenly over top. Refrigerate until ready to serve. Cut into 8 pieces.

Serves 8 - Each serving equals:
HE: 3/4 Fruit, 1/2 Bread. 1/4 Skim Milk. 1 Slider, 9 Optional Calories
198 Calories, 6 gm Fat, 4 gm Protein, 32 gm Carbohydrate. 268 mg Sodium. 1 gm Fiber DIABETIC: 1 Fruit, 1 Starch, 1 Fat


BANANA SPLIT CHEESECAKE
(5/94 Healthy Exchanges Food Newsletter)

1 6 oz Keebler butter-flavored pie crust
2 (8-ounce) packages fat-free cream cheese
1 (4-serving) package sugar-free instant banana pudding mix
2/3 cup nonfat dry milk powder
1 cup canned crushed pineapple. packed in itS own juice. undrained
2 cups fresh strawberries, chopped
1 medium banana. diced
3/4 cup Cool Whip Lite (8 calories perTablespoon)
1 teaspoon coconut extract
1/2 oz chopped pecans (2 Tablespoons)
1/4 oz mini chocolate chips (1 Tablespoon)
I tablespoon flaked coconut
4 maraschino cherries. halved

In a large bowl,stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder. and pineapple with juice. Mix well using a wire whisk Fold in strawberries and banana. Spread mixture evenly into piecrust. In a small bowl, combine Cool Whip Lite and coconut extract. Spread mixture evenly over tOp of filling. Evenly sprinkle pecans. chocolate chips and coconut over top. Garnish top evenly with cherry halves. Chill until ready to serve.

Serves 8 . Each serving equals:
HE: I Protein, 3/4 Fruit, 1/2 Bread, 1/4 Skim Milk. 1/4 Fat, I Slider, 6 Optional Calories
278 Calories, 8 gm Fat, 12 gm Protein, 38 gm Carbohydrate, 688 mg Sodium
DIABETIC: 1 1/2 Starch. 1 Meat, 1 Fruit, 1 Fat


QUEEN ANNE'S CHEESECAKE
(5/94 Healthy Exchanges Food Newsletter)

1 6 oz Keebler graham cracker pie crust
2 (8-ounce) packages fat-free cream cheese
1 (4-serving) package sugar-free instant vanilla pudding mix
1 (4-serving) package sugar-free cherry gelatin
1 cup canned crushed pineapple. packed in itS own juice. undrained
8 maraschino cherries. quartered
3/4 cup Cool Whip Lite (8 calories perTablespoon) *

In a medium bowl. stir cream cheese with a spoon until soft. Add dry pudding mix. dry gelatin. and pineapple with juice. Mix well using a wire whisk. Reserve 8 quarters of cherries. Gently fold in remaining cherries and 1/4 cup Cool Whip Lite. Spread mixture evenly into piecrust. Chill at least 2 hours. When serving, top each piece with I tablespoon Cool Whip Lite. Garnish each with 1 piece reserved cherry.

Serves 8 - Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/4 Fruit, 1 Slider, 9 Optional Calories 210 Calories, 6 gm Fat, 10 gm Protein. 28 gm Carbohydrate, 562 mg Sodium
DIABETIC: I 1/2 Starch. I Meat, 1/2 Fruit, 1/2 Fat


LEMON MERINGUE PIE
(Camp Courageous Dessert Cookbooklet)

1 refrigerated unbaked 9-inch Pillsbury piecrust
2 (4-serving) packages JELL-O sugar-free'vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
2 1/2 cups water
6 egg whites
6 tablespoons Sugar Twin or Sprinkle Sweet
1/2 teaspoon vanilla extract

Preheat oven to 450 degrees. Place pie crust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake for 9 to II minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Lower heat to 350 degrees. Meanwhile, in a medium saucepan. combine dry pudding mixes and dry gelatin. Add water. Mix well to combine. Cook over medium heat, stirring constantly, until mixture thickens and startS to boil. Pour hot mixture evenly into partially cooled piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add Sugar Twin and vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure (0 seal to edges of piecrust. Bake 10 to I 5 minutes or until meringue star-..;; to curn brown. Place pie plate on a wire rack and cool 30 minutes. Refrigerate at least 2 hours. Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1/2 Bread. 1/2 Protein. 3/4 Slider, 19 Optional Calories 147 Caiories, 7 gm Fat. 5 gm Protein. 16 gm Carbohydrate, 309 mg Sodium. 1 gm Fiber
DIABETIC: 1 Starch, 1 Fat


EASTER PARADE PIE
(4/94 Healthy Exchanges Food Newsletter)

1 purchased 6 oz Keebler graham cracker piecrust
1 medium banana, diced
1 (4-serving) package sugar-free instant banana pudding mix
2/3 cup nonfat dry milk powder
1 cup canned crushed pineapple, packed in itS own juice. drained (reserve liquid)
1 cup Cool Whip Lite (8 calories perTablespoon) *
1/2 cup raisins
1 teaspoon coconut extract
2 cablespoons flaked coconut

Place bananas in piecrust, In medium bowl, combine dry pudding mix and dry milk powder. Add enough water to reserved pineapple juice to make 1 cup iiquid. Add iiquid to dry pudding mixture. Mix well with wire whisk. Blend in 1/4 cup Cool Whip Lite, pineapple. and raisins. Spread mixture evenly over bananas. Chill 10 minutes. In smail bowl, combine remaining Cool Whip Lite and coconut extract. Spread mixtUre evenly over pie filling. Evenly sprinkle coconut over top. Chill at least 2 hours.

Serves 8 - Each serving equals:
HE: 1 Fruit, 1/2 Bread. 1/4 Skim Milk. 3/4 Slider. 10 Optional Calories 237 Calories. 7 gm Fat, 3 gm Protein.41 gm Carbohydrate. 350 mg Sodium
DIABETIC: 1 1/2 Starch, 1 Fruit, 1 Fat


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LEMON STRAWBERRY DESSERT
(5/94 Healthy Exchanges Food Newsletter)
2 cups fresh strawberries
3 tablespoons Sprinkle Sweet or Sugar Twin *
12 (2 1/2 inch) graham crackers *
2 (4-serving) packages sugar-free lemon gelatin
I (4-sErving) package Sugar-free Instant vanilla pudding mix
1/3 cup nonfat dry milk powder
2 1/4 cups plain fat-free yogurt
1 cup Cool Whip Lite (8 calories per tablespoon)
1 oz sliced almonds (1 1/4 cup)

Reserve 4 whole strawberries. Slice remaining strawberries. In a medium bowl, combine sliced strawberries and 2 tablespoons Sprinkle Sweet. Set aside. Place 9 graham crackers in a 9x9 cake pan. breaking as necessary to fit. In a medium bowl, combine dry gelatin, dry pudding mix, and dry milk powder. Add yogurt. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread half of lemon mixture over graham crackers. Top with sliced strawberries. Spread remaining lemon mixtUre over strawber-ries. Chill. Meanwhile, crush remaining 3 graham crackers. In a large skillet sprayed with butter-flavored cooking spray, combine graham cracker crumbs. remaining I tablespoon Sprinkle Sweet and almonds. Cook over medium heat, stirring constantly until miXture is lightly toasted. about 2-3 minutes. Cool completely. Evenly sprinkle mixture over top of dessert. Cut reserved strawberries in half. Garnish top with strawberries. Chill at least 2 hours before serving.

Serves 8 - Each serving equals:
HE: 1/2 Skim Milk. 1/2 Bread, 1/2 Fat. 1/4 Protein, 1/4 Fruit, 37 Optional Calories
158 CalorieS'. 4 gm Fat, 7 gm Protein, 24 gm Carbohydrate, 316 mg Sodium
DIABETIC: I Starch. 1/2 Skim Milk, 1/2 Fat



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Hawaiian Pineapple Dew Cheesecake
Cooking Healthy with a Man in Mind p254
freezer friendly

Sometimes an ingredient inspires a wonderful new recipe, and I have to confess that when I saw the Hawaiian pineapple JELL-O, I knew I could make a terrifically flavorful cheesecake, rich enough to make Cliff feel as though he'd had a
vacation to Maui! Won't you join us at a dessert luau with this as
the centerpiece?

2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package JELL-O sugar-free Hawaiian Pineapple or Lemon Gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
2/3 cup Diet Mountain Dew 1 (6-ounce) Keebler graham cracker piecrust
3/4 cup Cool Whip Lite
2 tablespoons (1/2 ounce)
chopped pecans

In a large bowl, stir cream cheese with a spoon until soft. Add
dry pudding mix, dry gelatin, dry milk powder, undrained pineapple, and Diet Mountain Dew. Mix well using a wire whisk.
Spread mixture evenly into piecrust. Refrigerate 10 minutes.
Spread Cool Whip Lite evenly over set filling. Sprinkle pecans evenly over the top. Refrigerate at least 1 hour. Cut into 8 serv­
ings.

Serves8 Each serving equals:
HE: Y.! Bread, Y.! Protein, ~ Skim Milk, ~ Fruit, ~ Fat, 1 Slider,
3 Optional Calories
----------------------------------------
----------------------------­
227 Calories, 7 gm Fat, 12 gm Protein, 29 gm Carbohydrate,
701 mg Sodium, 1 gm Fiber
----------------------------------------
----------------------------­
DIABETIC: 2 Starch, 1 Fat, 1/2 Meat


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Log Cabin Cheesecake
Cooking Healthy with a Man in Mind p255
freezer friendly

Do the men you know like a little pancake with their maple syrup? My son James is a big fan of the sweet goodness of syrup, so this cheesecake pleased him no end. It may remind you of winter in New England, snow, and roaring fires-or you just may think of nothing else but how luscious it is.


2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup Cary's Sugar Free Maple Syrup
1 cup Cool Whip Lite *
1 (6-ounce) Keebler graham
cracker piecrust
1 teaspoon coconut extract
2 tablespoons Faked coconut
2 tablespoons (1/2 ounce) chopped pecans

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and maple syrup. Mix well using a wire whisk. Blend in ~ cup Cool Whip Lite. Spread mix­ture evenly into piecrust. Refrigerate while preparing topping. In a small bowl, combine remaining % cup Cool Whip Lite and coconut extract. Spread mixture evenly over filling. Evenly sprinkle coconut and pecans over top. Refrigerate at least 1 hour. Cut into 8 servings.

Serves 8 -Each serving equals:
HE: 1 Protein, Y.! Bread, ~ Skim Milk, ~ Fat, 1 Slider, 14 Optional Calories
----------------------------------------
----------------------------
­223 Calories, 7 gm Fat, 11 gm Protein, 29 gm Carbohydrate,
714 mg Sodium, 1 gm Fiber
----------------------------------------
----------------------------
DIABETIC: 2 Starch, 1 Meat, 1/2 Fat



Edited by: ANNINSD at: 11/24/2010 (19:03)
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Grasshopper Dessert Bars:

1 can Pillsbury refrigerated crescent rolls (8 oz)
2 pkgs Philadelphia fat-free cream cheese -- (8 oz)
1/4 cup sugar twin or sprinkle sweet
1 1/4 teaspoons mint extract
8 drops green food coloring -- (8 to 10)
2 pkgs Jell-o sugar-free instant choc (4 oz)pudding
1 1/3 cups Carnation nonfat dry milk powder
2 1/4 cups water
1 1/2 cups Cool Whip lite
1 tablespoon chocolate syrup

Preheat oven to 425 degrees. Pat rolls into ungreased 10 by 15 inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforation. Bake 5 to 7 minutes or until golden brown. Place cookie sheet on a wire rack and allow to cool. In a medium bowl, stir in cream cheese with a spoon until soft. Stir in sugar, 3/4 teaspoon mint extract, and 4 to 5 drops of the green food coloring. Mix well using a wire whisk. Spread cream cheese mixture evenly over cooled crust. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using wire whick. Spread pudding mixture over the cream cheese mixture. Refrigerate at least 30 minutes. In a medium bowl, combine Cool Whip, remaining 1/2 teaspoon mint extract, and remaining 4 to 5 drops of green food coloring. Spread evenly over chocolate layer. Drizzle chocolate syrup over top. Refrigerate at least 1 hour. Cut into twelve servings. Refrigerate leftovers.

HINT: Do not use inexpensive rolls. They don't cover properly,

Each Serving equals:
HE: 2/3 bread 2/3 protein 1/3 skim milk 1/2 slider 5 Opt. Cals.
169 calories 5 gm fat 10 gm protein 21 gm carbo 644 mg sodium 0 gm fiber
Diabetic: 1 1/2 starch 1 meat

Man in Mind pg. 244



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TRIPLE LAYER PARTY PIE *
Cooking Healthy With a Man in Mind/Joanna Lund

Serves: 8

1 (4 serving) pkg. Jell-O Sugar free instant butterscotch pudding mix
1 1/3 c. Carnation nonfat dry milk powder (divided)
2 ½ c. water (divided)
1 (6 oz.) Keebler chocolate pie crust
1 (4 serving) pkg. Jell-O sugar free instant chocolate pudding mix
½ c. Cool Whip Lite
2 T. chopped pecans
1 T. mini chocolate chips

In a medium bowl, combine dry butterscotch pudding mix, 2/3 c. dry milk powder, and 1 ¼ c. water. Mix well using a wire whisk. Pour mixture into pie crust.
In a medium bowl, combine dry chocolate pudding mix, 2/3 c. dry milk powder, and remaining 1 ¼ c. water. Mix well using a wire whisk. Pour mixture over butterscotch layer. Refrigerate about 15 minutes.
Before serving, spread Cool Whip Lite evenly over chocolate layer (to make it easier to spread so little over so much surface, start in the middle of the pie.). Sprinkle pecans and chocolate chips evenly over top.
Refrigerate until ready to serve. Cut into 8 servings.

Nutritional Info:
217 calories, 7 g. fat, 6 g. protein, 32 g. carbs, 487 mg. sodium, 1 g. fiber


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Cookies and Cream Dessert

Healthy Exchanges Newsletter, February 2002, Pg 12

18 (2 1/2 inch) chocolate graham crackers*
1 (8 oz) pkg Philadelphia fat free cream cheese
1 (4 serving) pkg Jello sugar free vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/3 cups water
3/4 cup Cool Whip Free

Place 9 graham crackers in a 9 by 9 inch cake pan. In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in Cool Whip Free. Coarsely crush remaining 9 graham crackers. Reserve 2 tablespoons crumbs. Stir remaining crumbs into pudding mixture. Spread budding mixture evenly over "crust" in cake pan. Sprinkle reserved crumbs over top. Cover and refrigerate for at least 2 hours. Cut into 6 servings.

Serves 6 - Each serving equals:
HE: 1 Br, 2/3 Pr, 1/3 SM 1/4 Sl, 17 OC
125 Calories, 1g Fa, 8g Pr, 21g Ca, 516mg So, 208mg Cl, 1g Fi
Diabetic: 1 1/2 St/Ca, 1/2 Mt


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Orange Push-Up Cheesecake

The best ice cream treat I can remember from childhood is those orange push-ups, so I just had to invent a dessert that recall the scrumptious taste beloved by all kids-- and the men they grew up to be! This tastes amazingly like the dream dessert your remember.

Serves 8

2 (8-ounce) package Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar free instant vanilla pudding mix
1 (4-serving) package JELL-O sugar-free orange gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
1 Cup unsweetened orange juice
3/4 cup Cool Whip Lite*
1 (6-ounce) Keebler shortbread piecrust
2 tablespoons flaked coconut

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, and orange juice. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate at least 1 hour. Cut into 8 servings. Top each serving with 1 tablespoon Cool Whip Lite and 1 teaspoon coconut.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 1///4 Skim Milk, 1/4 Fruit, 3/4 Sliver, 11 Optional Calories
**********
205 Calories, 5 gm Fat, 12 gm Protein, 28 gm Carbohydrate, 554 mg Sodium, 1 gm Fiber
**********
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Meat

Cooking Healthy with a Man in Mind
Joanna M Lund
Pg 253


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Deli-Style New York Cheesecake
JoAnna Lund

I've traveled all over the country, and I've seen cheesecake on menus just about everywhere, but until you've tasted cheesecake the way it's served in New York City, you haven't had CHEESECAKE! What makes it such a winner? It depends on whom you ask, but I believe it's got a scrumptious crust, a uniquely creamy texture, and a wonderful hint of lemon. I worked hard to get this healthy version just right.
Serves 12

1 1/2 cups purchased graham cracker crumbs or 12 (2 1/2 inch) graham cracker squares, made into crumbs
1/4 cup pourable Sugar Twin or Sprinkle Sweet
2 tablespoons reduced-calorie margarine, melted
3 (8oz)packages Philadelphia fat-free cream cheese
2 (4-serving) packages JELL-O sugar-free vanilla cook-and-serve pudding mix
1 cup Carnation Nonfat Dry Milk Powder
1 cup water
3 eggs, slightly beaten, or equivalent in egg substitute
1/2 cup Land O Lakes no-fat sour cream
3 tablespoons lemon juice
2 teaspoons vanilla extract

Preheat oven to 325 degrees. Spray an 8x8 spring form pan with butter-flavored cooking spray. In a medium bowl, combine graham cracker crumbs, Sugar Twin, and margarine. Gently press crumbs into prepared pan. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, water, eggs. Mix well using a wire whisk. Blend in sour cream, lemon juice, and vanilla extract. Pour mixture into prepared pan. Gently rotate pan to settle batter. Bake for 50 to 60 minutes or until cake is set 2 inches from the edges, but the center is still pudding-like. Turn oven off, open door, and let cake set in oven for 15 minutes. Place pan on a wire rack and allow to cool completely. Remove sides of pan and refrigerate cake for at least 2 hours. Cut into 12 servings.

Hint" 1. A self-seal sandwich bag workds great for crushing graham crackers.
2. When serving, good garnished with 1 tablespoon spreadable fruit and Cool Whip Lite.

Each serving equals:
HE: 1 1/4 Protein (1/4 limited), 2/3 Bread, 1/4 Skim Milk, 1/4 Fat, 19 Optional Calories

168 Calories, 4 gm Fat, 10 gm Protein, 23 gm Carbohydrate, 433 mg Sodium, 207 mg Calcium, 0 gm Fiber

Diabetic: 1 Meat, 1 Starch/Carbohydrate, 1/2 Fat


Cooking Healthy Across America page 88



Edited by: ANNINSD at: 11/28/2010 (15:38)
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Triple-Layer Party Pie
Healthy Exchanges Cookbook p.209

Freezer Friendly


The more layers in a dessert, the more possibilities-don't you agree? My good friend Vince says you can have a party in your mouth with the flavors of this pie.
Serves 8

1 (4-serving) package Jell-O sugar-free instant butterscotch pudding mix 1 1/3 cups Carnation nonfat dry milk powder -divided
1 1/2 cups water -divided
1 (6-ounce) Keebler chocolate-flavored piecrust
1 (4-serving) package Jell-O sugar-free instant chocolate pudding mix 1 1/2 cup Cool Whip Lite
2 tablespoons (1/2 ounce) chopped pecans
1 tablespoon (/1/4 ounce) mini chocolate chips

In a medium bowl, combine dry butterscotch pudding mix, 2/3 cup dry milk powder, and 1 1/4 cups water. Mix well, using a wire whisk. Pour mixture into piecrust. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups water. Mix well, using a wire whisk. Pour mixture over butterscotch layer. Refrigerate for about 15 minutes. Before serving, spread Cool Whip Lite evenly over chocolate layer. Sprinkle pecans and mini chocolate chips evenly over top. Refrigerate until ready to serve.

Each serving equals:
HE: 112 Br, 1/2 SM, 1/4 Fa, 1 Sl, 8 OC
217 Calories, 7 gm Fa, 6 gm Pr, 32 gm Ca, 487 mg So, 1 Fi
DIABETIC: 2 St, 1 Fa, 1/2 SM


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Simply Superb Banana Cream Pie
Healthy Exchanges Cookbook p.203

Freezer Friendly

When my printer, Tom, insisted this pie was too good to have just any old name, I decided to have a pie-naming contest. One of my newsletter readers came up with the winning name. You guessed right if you thought Tom was the judge. Serves 8

2 cups sliced banana (2 medium)
1 (6-ounce) Keebler chocolate-flavored piecrust
1 (4-serving) packageJell-O sugar-free instant banana pudding mix
2/3 cup Carnation nonfat dry milk powder
1 1/3 cups water
1 cup Cool Whip Lite -divided
1 tablespoon chocolate syrup

Layer bananas on bottom of piecrust. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Pour mixture over bananas. Refrigerate for about 15 minutes. Spread remaining 3/4 cup Cool Whip Lite evenly over filling. Drizzle chocolate syrup over top. Refrigerate until ready to serve.

Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/4 5M, 1 51, 4 OC
200 Calories, 6 gm Fa, 4 gm Pr, 32 gm Ca, 298 mg So, 1 Fi
DIABETIC: 1St, 1 Fa, 1 Fr


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11/22/10 9:22 P

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Fruit-Cocktail Chiffon Pie
Healthy Exchanges Cookbook p.198

Freezer Friendly

Take this pie to the next family potluck and watch it disappear almost as fast as you can cut it. It's really a pie from the '50s updated deliciously for the families of today. If you haven't eaten fruit cocktail since you were a kid, it'll make you feel like one again. " Serves 8

1 (8-ounce) package Philadelphia fat-free cream cheese
1 (4-serving) package jell-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1 cup water
1 cup Cool Whip Lite -divided
2 cups (one 16-ounce can) canned fruit cocktail, packed in
its own juice, drained
1 (6-ounce) Keebler graham-cracker piecrust

In large mixing bowl stir cream cheese with spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail. Mix gently to combine. Pour mixture into piecrust. Refrigerate until ready to serve. When serving, top each piece with 1 table­spoon Cool Whip Lite.

Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/2 Pr, 1/4 SM, 3/4 Sl, 19 OC
221 Calories, 7 gm Fa, 8 gm Pr, 31 gm Ca, 439 mg So, 1 Fi
DIABETIC: 1 St, 1 Fr, 1 Fa



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11/21/10 4:39 P

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Fresh Peach Pie
Healthy Exchanges Cookbook p.198

Freezer Friendly

Is there a better summer fruit than a perfectly ripe peach? This is my daughter, Becky's, favorite fruit pie. She says it's like eating fresh peaches, only better! ~Serves 8

2 cups peaches, peeled and sliced (4 medium)
1 (6-ounce) Keebler butter-flavored or graham-cracker piecrust
1 (4-serving) package jell-O sugar-free lemon gelatin
1 (4-serving) package jell-O sugar-free vanilla cook-and­serve pudding mix
1 1/2 cups water
1/2 cup Cool Whip Lite
Dash nutmeg

Layer peaches in piecrust. In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook over medium heat, stir­ring constantly, until mixture thickens and starts to boil. Pour hot mixture over peaches. Refrigerate until set, about 2 hours. When serving, top each piece with 1 tablespoon Cool Whip Ute and sprinkle with a dash of nutmeg.

Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/2 S1, 32 OC
151 Calories, 5 gm Fa, 2 gm Pr, 24 gm Ca, 222 mg So, 1 Fi
DIABETIC: 1 St, 1 Fa, 1/2 Fr


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11/20/10 5:14 P

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Choco-Mint Pie
Healthy Exchanges Cookbook p.210

Freezer Friendly

You can "bank" on all the compliments you'll receive when you serve this attractive mint pie to family and friends. My sister Regina says the recipe for this chocolate treasure should be kept in Fort Knox, it's so good!
Serves 8

1 (4-serving) package Jell-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1 1/4 cups water
1 1/2 teaspoon mint extract
2-3 drops green food coloring
1 cup Cool Whip Lite
2 tablespoons (112 ounce) mini chocolate chips
1 (6-ounce) Keebler chocolate-flavored piecrust

In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well, using a wire whisk. Fold in mint extract, green food coloring, and Cool Whip Lite. Stir in chocolate chips. Pour mixture into piecrust. Refrigerate until ready to serve.

Each serving equals:
HE: 1/2 Br, 1/4 SM, 1 Sl, 7 OC
169 Calories, 6 gm Fa, 3 gm Pr, 25 gm Ca, 291 mg So, 1 Fi
DIABETIC: 1 1/2 St, 1 Fa


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Chocolate-Peanut Butter Pie
Healthy Exchanges Cookbook p.210

Freezer Friendly

This one was created while I was on my morning walk through DeWitt. I let my mind wander along with my feet, and I wound up with this chocolate winner. I know you'll agree that chocolate and peanut butter walk best "hand in hand."
Serves 8

3 tablespoons Peter Pan reduced-fat creamy peanut butter
1 (4-serving) package Jell-O sugar-free instant chocolate pudding mix
2/3 cup Carnation nonfat dry milk powder
1 1/2 cups water
1 (6-ounce) Keebler butter-flavored piecrust
1/2 cup Cool Whip Lite
2 tablespoons (1/2 ounce) chopped dry-roasted peanuts

Soften peanut butter to room temperature. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well, using a wire whisk. Blend in softened peanut butter. Pour mixture into piecrust. Refrigerate for about 15 minutes. Spread Cool Whip Lite evenly over set filling. Sprinkle chopped peanuts evenly over top. Refrigerate until ready to serve.

Each serving equals:
HE: 1/2 Fa, 1/2 Br, 1/3 Pr, 1/4 SM, 3/4 S1, 14 OC
209 Calories, 10 gm Fa, 5 gm Pr, 25 gm Ca, 346 mg So, 1 Fi
DIABETIC: 1 1/2 Fa, 1St, 1/2 SM


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Becky's Southern Banana-Butterschotch Cream Pie
Healthy Exchanges Cookbook p.202

Freezer Friendly

This pie was born when my daughter, Becky, came home to visit one time. You know how the "Mommy thing" works. When the kids visit, we have to cook their most favorite foods-the ones they've loved since they were old enough to eat baby food, the ones we always make to celebrate special occasions. Becky is happy to share her namesake dessert and hopes you enjoy it as much as she does. Serves 8

2 cup sliced banana, (2 medium)
1 (6-ounce) Keebler graham-cracker piecrust
1 (4-serving) package Jell-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation nonfat dry milk powder
1 cup water
1/4 cup Cary's reduced-calorie maple syrup
3/4 cup Cool Whip Lite -divided
2 tablespoons (12 ounce) chopped pecans

Place sliced bananas in piecrust. In a medium bowl, combine dry pudding mix and dry milk powder. In 2-cup glass measuring cup, combine water and maple syrup. Add liquid mixture to dry pudding mixture. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly over bananas. Refrigerate for about 15 minutes. Spread remaining 1/2 cup Cool Whip Lite evenly over filling. Sprinkle pecans evenly over top. Refrigerate until ready to serve.

Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/4 SM, 1/4 Fa, 1 Sl
201 calories, 7 gm Fa, 3 gm Pr, 31 gm Ca, 356 mg So, 2 Fi
DIABETIC: 1 St, 1 Fr, 1 Fa


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11/20/10 4:44 P

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Caribbean Banana Coconut Cream Pie
February Newsletter 1998 p. 11

1/4 cup flaked coconut -divided
1 (6-oz) Keebler graham cracker crust
2 cups (2 medium) sliced bananas
1 (4 serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 2/3 cups water
1 teaspoon coconut extract
1 cup Cool Whip Free
1 teaspoon rum extract


Sprinkle 2 tablespoons coconut into piecrust. Evenly layer bananas over top. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in coconut extract. Spoon hot mixture over bananas. Refrigerate for at least 2 hours. Just before serving, in a small bowl, combine Cool Whip Free and rum extract. Spread topping mixture over set filling and sprinkle remaining 2 tablespoons coconut over top. Cut into 8 servings.

Serves 8 - each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/4 SM, 1 Sl, 3 OC
198 Calories, 6g Fa, 3g Pr, 33g Ca, 235mg So, 72 Cl, 1g Fi
DIABETIC: 1 1/2 St/Ca, 1Fa, 1/2 Fr
Hint: to prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh


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11/19/10 11:08 P

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Pilgrim's Pumpkin Pie

Healthy Exchanges Newsletter, November 2001, pg 11

1 Pillsbury refrigerated unbaked 9 inch pie crust
1 1/3 cups Carnation Nonfat Dry Milk Powder
1 1/2 cups water
2 cups (one 15 oz can) pumpkin
2 eggs, beaten, or equivalent in egg substitute
1/2 cup granular Splenda
1 1/2 teaspoons JO's Pumpkin Pie Spice
1 cup Cool Whip Lite

Preheat over to 450 degrees. Place pie crust in a 9 inch pie plate and flute edges. In a small bowl, combine dry milk powder and water. In a large bowl, combine pumpkin, eggs and milk mixture. Stir in Splenda and JO's Pumpkin Pie Spice. Pour mixture into prepared pie crust. Bake for 10 minutes. Lower oven temperature to 350 degrees and continue to bake for 50 to 60 minutes or until a knife inserted near center comes up clean. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. when serving, top each piece with 2 tablespoons Cool Whip Lite.

Serves 8 - Each serving equals
HE: 1 Br, 1/2 AM, 1/2 Fa, 1/2 Ve, 1/4 Pr, 1/4 Sl, 6 OC
196 Calories, 8 gm Fa, 5 gm Pr, 26 gm Ca, 16 mg So, 171 mg Cl, 2 gm Fi
Diabetic: 1 St, 1 Fa, 1/2 SM

HINT: Substitute any reputable brand for JO's Pumpkin Pie Spice.


Ann in San Diego


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11/19/10 10:51 P

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Cherry Swirl Coffee Cake serves 8
From Diabetic's H E Cookbook

1 (4 serv) pkg Jello s/f vanilla cook and serve pudding mix
1 (4 serv) pkg Jello s/f cherry gelatin
1 1/3 cups water (divided)
2 cups (one 16 oz can) tart red cherries, packed in water, drained
1 tsp. almond extract
1 1/2 cups Bisquick Reduced Fat Baking Mix
1/4 cup Sugar Twin or Sprinkle Sweet
2/3 cup Carnation n/f dry milk powder
1 tabl. + 1 tsp. reduced calorie margarine, melted and slightly cooled
1 tsp. vanilla extract
2 eggs, slightly beaten or equivalent in egg substitute

Preheat oven to 350 degrees. Spray a 9 x 9 cake pan with butter flavored cooking spray. In a medium saucepan, combine dry pudding mix, dry gelatin, 1 cup water and cherries. Cook over medium heat, stirring constatntly until mixture thickens and starts to boil. Remove from heat. Stir in almond extract. Put pan on a wire rack and allow to cool.

Meanwhile, in a medium bowl, combine baking mix, Sugar Twin and dry milk powder. In a small bowl, combine margarine, remaining 1/3 cup water, vanilla extract and eggs. Add liquid mixture to baking mix mixture. Mix well to combine. Spread 2/3 of the batter into prepared cake pan. Evenly spread cherry mixture over batter. Drop remaining batter by teaspoon over cherry mixture to form 8 mounds. Bake 20 to 25 min. or until light golden brown. Quickly spray top with butter flavored cooking spray. Place cake pan on a wire rack and let set at least 5 min. cut into 8 servings. Good warm or cold.

Each serving equals:
Diabetic: 1 starch, 1 fruit

172 Calories, 4g fat, 7g protein, 27g carbo, 406mg sodium, 1g fiber

HE: 1 bread, 1/2 fruit, 1/2 skim milk, 1/4 fat, 1/4 protein (limited) 18 opt calories

Note from Ann: The first 4 ingred. with the exception of only using 1 1/4 cups of water is the same recipe as on page 272 to make Jo's Cherry Pie Filling. The almond extract of 1/2 tsp. is optional. Cooking directions are in the first paragraph. This recipe can be used in place of any can of Cherry Pie Filling


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11/19/10 10:42 P

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Mexican Cinnamon Mocha Cake
serves 12
From: HELP

1 1/2 cups flour
1/4 cup unsweetened cocoa
1 cup Carnation nonfat dry milk powder (divided)
1 1/4 tsp. baking soda
1/2 cup Sprinkle Sweet or Sugar Twin
1 1/2 tsp. cinnamon (divided)
1 1/2 tsp. dry coffee crystals (divided)
3/4 cup Kraft f/f mayonnaise
2 cups water (divided)
1 tsp. chocolate extract
1 1/2 tsp. vanilla extract (divided)
1 (4 serv) pkg. Jello s/f instant chocolate fudge pudding mix
1/2 cup Cool Whip Lite

Preheat oven 350 degrees. In a large bowl, combine flour, cocoa, 1/3 cup dry milk powder, baking soda, Sprinkle Sweet, 1 tsp. cinnamon and 1 tsp. dry coffee crystals. In another bowl, combine mayonnaise, 1 cup water, chocolate extract and 1 tsp vanilla extract. Mix well to combine. Add mayonnaise mixture to flour mixture. Mix well just to combine. Pour mixture into a 9 x 9 cake pan sprayed with butter flavored cooking spray. Bake 18 - 22 minutes or until cake tests done. Place on a wire rack and cool for 45 min. In a medium bowl, combine dry pudding mix, remaining 2/3 cup dry milk powder, remaining 1/2 tsp. cinnamon and remaining 1/2 teaspoon coffee crystals. Mix well to combine. Add remaining 1 cup water and remaining 1/2 teaspoon coffee crystals. Mix well to combine. Add remaining 1 cup water and remaining 1/2 teaspoon vanilla extract. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread pudding mixture evenly over cooled cake. Cut into 12 pieces. Refrigerate leftovers.

Each serving equals:
HE: 2/3 bread, 1/4 skim milk, 1/2 slider, 11 opt calories

114 cal, 1g fat, 4g protein, 22g carbo, 376mg sodium, 1g fiber

Diabetic: 1 1/2 starch



Edited by: ANNINSD at: 11/28/2010 (15:39)
Ann in San Diego


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11/19/10 10:36 P

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Irish Spring Pie
The Diabetic’s Healthy Exchanges Cookbook, pg 256

Here’s a dessert as fresh and radiant as a spring morn in Ireland, County Mayo, to be exact. (That’s where my family hails from.) Erin go bragh!
Serves 8

1 (8-ounce) package Philadelphia Fat Free Cream Cheese
1 cup (one 8-ounce can) crushed pineapple packed in fruit juice, well drained
Sugar substitute to equal 2 tablespoons sugar
½ teaspoon coconut extract
1 (6-ounce) Keebler butter-flavored piecrust
2 cups (2 medium) sliced bananas
1 (4-serving) package JELL-O sugar free instant pistachio pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/3 cups water
½ cup Cool Whip Lite
2 tablespoons flaked coconut

In a large bowl, stir cream cheese with a spoon until soft. Add pineapple, sugar substitute, and coconut extract. Mix gently to combine. Spread mixture in bottom of piecrust. Layer sliced bananas over cream cheese mixture. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in Cool Whip Lite. Pour pudding mixture evenly over bananas. Sprinkle coconut evenly over top. Refrigerate at least 2 hours. Cut into 8 servings.

Each serving equals:
HE: ¾ fruit, ½ bread, ½ protein, ¼ skim milk, ¾ slider, 18 optional calories

272 calories, 8 gm fat, 10 gm protein, 40 gm carbohydrate, 546 mg sodium, 2 gm fiber

Diabetic exchanges: 1 fruit, 1 fat, 1 starch, ½ meat, ½ skim milk


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11/19/10 5:58 P

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Amish Cookies

1 cup of real butter
1 cup of vegetable oil
1 cup of granulated sugar
1 cup of powdered sugar
2 eggs, beaten
4 1/2 cups of flour
1 teaspoon of soda
1 teaspoon of cream of tartar

Mix together, beat well and add 1 teaspoon vanilla. Drop by teaspoon onto baking sheet (slightly greased). Bake 10 minutes in 375 degree oven.

===========================

SUGAR COOKIES
posted by Robin 13/7/99, My mother is diabetic and loves her cookies! These are her favorite all-time diabetic cookies: The sugar cookies are a firm, dry type of cookie .

1/2 c. sugar;
1/3 c. powdered sugar;
1/2 stick margarine;
1/3 c. vegetable oil;
1 large egg;
1 t. vanilla;
1 t. lemon flavor;
2 T. water;
2 1/4 c. flour;
1/2 t. baking soda;
1/2 t. cream of tartar;
1/2 t. salt

Place both sugars, margarine and oil in bowl and mix at medium until creamy. Add the egg, vanilla, lemon flavor and water and mix for another 30 sec. on medium. Scrape down the sides of bowl with spatula. Stir the remaining ingredients
together and blend and then add to creamy mixture and mix at medium. Form dough into 24 balls using one tablespoon dough per ball (measure carefully to keep the exchanges accurate!).
Place balls on cookie sheets that have been sprayed with pam spray. Press the balls down with the back of a spoon that has been dipped in water to about 1/2"; thick. Bake at 375o for 12-14 min. until lightly brown on sides and bottom. Remove and cool

(1 bread exch. and 1 fat exch. per cookie)

==========================

Low Fat Frosted Sugar Cookies

Cookies
10 tablespoons margarine, softened
2 tablespoons fat-free sour cream
1 egg
1 teaspoon lemon extract
1 cup confectioner's sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
ground cinnamon, as garnish

Sugar Frosting
2 cups confectioner's sugar
1/2 teaspoon lemon or vanilla extract
2 to 3 tablespoons fat-free milk

Yield: 6 Dozen Cookies

Preheat oven to 375°F.

Beat margarine, sour cream, egg, and lemon extract in medium bowl until smooth; mix in sugar. Mix in combined flour, baking powder, and salt. Refrigerate dough 4 to 6 hours.

Roll dough on floured surface to 1/4-inch thickness. Cut cookies into decorative shapes with 2-inch cookie cutters. Bake on greased or sprayed cookie sheets until lightly browned, 8 to 10 minutes. Cool on wire racks.

Make frosting by mixing confectioner's sugar, lemon or vanilla extract, and enough milk to make spreadable consistency.

Frost cooled cookies with frosting; sprinkle very lightly with cinnamon.

Per Cookie: 48 Cal; 2 g Total Fat (0.5 g Sat Fat): 8 g Carb; 3 mg Cholesterol; 45 mg Sodium

Exchanges: 1/2 Starch

(c)2003 FabulousFoods.com



Edited by: ANNINSD at: 11/19/2010 (17:58)
Ann in San Diego


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11/19/10 5:10 P

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Pumpkin Eclair Cake

1 can pureed pure pumpkin (not pie filling)
1/2 cup canned fat free evaporated milk
1/2 cup fat free milk
2 small packages s/f f/f instant vanilla pudding
1 1/4 tsp. pumpkin pie spice
1 (8 oz) tub Cool Whip Free
Graham Crackers

Line an 11 x 7 dish with graham crackers. Mix pumpkin, milks, pudding mixes, and spices until smooth and slightly thick.

Fold in half the Cool Whip Free. Spread half this mixture over top of graham crackers.

Top with another layer of graham crackers. Top with the remaining pudding mixture.

Chill over night. When ready to serve, spread with remaining Cool Whip Free and sprinkle lightly with crushed graham cracker crumbs. Optional: sprinkle with chopped pecans or additional pumpkin pie spice.

This can be doubled for a 9 x 13 dish.

Ann's comments: Instead of using part of a can of evaporated milk I'd use Jo's recipe for evap. milk.

1/3 cup powdered dry milk
1/2 cup water


Ann in San Diego


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