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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:40 A

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This was one of the first Healthy Exchanges Desserts I tried, I've gotten rave reviews from friends about it!

Lemon Grove Coconut Cream Pie
JoAnna M. Lund

I love my garden, where I raise many vegetables and fruits, but sometimes I wonder what it would be like to have an entire orchard of fragrant fruit trees. Here's my hymn to lemons in abundance. As Mae West said, too much of a good thing can be wonderful!
Serves 8

2 (4-serving) packages of JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package of JELL-O sugar free lemon gelatin
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 1/2 cups Diet Mountain Dew
2/3 cup Cool Whip Free
1 teaspoon coconut extract
1 (6-ounce) Keebler shortbread piecrust

In a large bowl, combine dry pudding mix, dry gelatin, and dry milk powder. Add Diet Mountain Dew. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Stir in 3 tablespoons coconut. Spread mixture into piecrust. Evenly sprinkle remaining coconut over top. Refrigerate for at least 1 hour. Cut into 8 servings.

Each serving equals:

HE: 1 Bread * 1/2 Fat-Free Milk * 1/2 Fat * 1/4 Slider * 5 Optional Calories

189 Calories * 5gm Fat * 5gm Protein * 31gm Carbohydrate *
531mg Sodium * 139mg Calcium * 1gm Fiber

DIABETIC EXCHANGES: 1 1/2 Starch * 1 Fat * 1/2 Fat-Free Milk



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:38 A

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These taste just like the full sugar versions I've had! I love these!

Lemon Squares
JoAnna M. Lund

Sometimes, after a very hearty and filling meal, all you want is a delicate little sweet. I suggest these tart and pretty little cake squares that will perfectly hit the spot. If you want to make a true hostess-with-the-mostest impression, try sprinkling powdered sugar on top through a paper doily to make a lacy pattern!
Serves 8 (2 each)

3/4 cup all-purpose flour
1/4 pourable Splenda granular
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, Splenda, 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.

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

104 Calories, 4gm Fat, 4gm Protien,
13gm Carbohydrate, 155mg Sodium,
57mg Calcium, 0gm Fiber

DIABETIC: 1 Fat, 1 Starch

"Make a Joyful Table, page 272."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:36 A

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This felt very Old Timey! It reminded me of my step grandmother and I loved it!

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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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:33 A

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This is the best carrot cake ever! And it's HUGE servings!

Carrot Pineapple Cake w/ Vanilla Topping
JoAnna M. Lund

Cliff loves carrot cake, and this one got his attention so fast, even I was surprised. He praised the blend of the spice cake and creamy topping, then showed he meant what he said by asking to have it again the next day.
Serves 8

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon apple pie spice
1/2 cup Splenda*
2 tablespoons vegetable oil
2 eggs or equivalent in egg substitute
1 1/2 teaspoons vanilla extract*
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved*
1/4 cup Yoplait plain fat-free yogurt
1 cup finely shredded carrots
1/4 cup raisins
1 (8-ounce) package Philadelphia fat-free cream cheese
1/4 cup Cool Whip Lite

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine flour, baking powder, baking dosa, apple pie spice, and 6 tablespoons Splenda. In a small bowl, combine oil, eggs, 1 teaspoon vanilla extract, 1/4 cup reserved pineapple juice, pineapple and yogurt. Mix well using a wire whisk. Add flour mixture. Stir just to combine. Add carrots and raisins. Mix gently to combine. Pour into baking dish. Bake 20 to 25 minutes. Place baking dish on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add 2 tablespoons reserved pineapple juice, remaining 1/2 teaspoons vanilla extract, remaining 2 tablespoons Splenda, and Cool Whip Lite. Mix well to combine. Spread cream cheese mixture evenly over cooled cake. Cut into 8 servings.

Each serving equals:
HE: 1 Bread, 3/4 Fat, 3/4 Protein (limited),
1/2 Fruit, 1/4 Vegetable, 1/4 Slider

205 Calories, 5gm Fat, 9gm Protein, 31gm Carbohydrate,
418mg Sodium, 2gm Fiber

DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Fat, 1/2 Fruit

"Cooking Healthy With a Man in Mind, pg. 266"



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:28 A

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This is sooooooo good!

Georgia Peach Cobbler
JoAnna M. Lund

When I first visited the southen state famed for it's succulent peaches, I knew I'd have to create a dessert that did justice to that sweet and beautiful fruit. Since fresh peaches have a short season out here in Iowa, I've chosen the canned variety to star in this cozy delight. Of course, if you've got em' fresh, go for it!
Serves 6

1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
water
2 cups (one 16-ounce can) slices peaches, packed in fruit juice, drained and liquid reserved*
2 tablespoons (1/2 ounce) chopped pecans
1 (7.5-ounce) can Pillsbury buttermilk biscuits
1 tablespoon Splenda
1/2 teaspoon ground nutmeg

Preheat over to 415 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix and dry gelatin. Add enough water to reserved fruit juice to make 1 1/3 cups liquid. Add liquid to dry pudding mixture. Mix gently to combine. Stir in peaches. Cook over medium heat, stirring contantly, until mixture thickens and starts to boil. Remove from heat. Pour hot peach mixture into prepared baking dish. Sprinkle pecans evenly over hot peach mixture. Seperate biscuits and cut each into 4 pieces. Evenly drop biscuit pieces over top. Lightly spray biscuit pieces with butter-flavored cooking spray. In a small bowl, combine Splenda and nutmeg. Sprinkle mixture evenly over top of biscuit pieces. Bake 12 to 15 minutes or until biscuits are golden brown. Place baking dish on a wire rack and allow to cool. Divide into 6 servings. Good warm or cold.

Each serving equals:
HE: 1 1/4 Bread, 2/3 Fruit, 1/3 Fat, 1/4 Slider, 1 Optional Calorie

167 Calories, 3gm Fat, 4gm Protein,
31gm Carbohydrate, 420mg Sodium, 3gm Fiber

DIABETIC: 1 Starch, 1 Fruit

"Cooking Healthy With a Man in Mind, pg. 249."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:26 A

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I make this ALL the time, but I make it in a 8x8 dish, and serve it as cake. I've made it in a 9x9 but didn't like it near as well. Every one I've served it to loved it!

Pineapple Coconut Bars
JoAnna M. Lund

Seeing your first palm tree in person is an experience never to forget, and the towering palms that grow in California and Hawaii remind us what big taste we can get from just a sprinkling of coconut! These festive bars deliver true tropical flavor.
Serves 8 (2 each)

1/4 cup reduced-calorie margarine
2 tablespoons Land O Lakes no-fat sour cream
1/2 cup pourable Splenda
2 eggs or equivalent in egg substitute
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1 teaspoon coconut extract
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham crackers, made into crumbs
1/4 cup flaked coconut

Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine margarine, sour cream, and Splenda. Stir in eggs, undrained pineapple, and coconut extract. Add baking mix, graham cracker crumbs, and coconut. Mix gently just to combine. Spread batter evenly into prepared cake pan. Bake for 25 to 30 minutes. Place cake pan on wire rack and let set for 10 minutes. Cut into 16 bars.

HE: 3/4 Bread, 3/4 Fat, 1/4 Protein (limited), 1/4 Fruit, 17 Optional Calories

154 Calories, 6gm Fat, 4gm Protein,
21gm Carbohyrdrate, 325mg Sodium,
36mg Calcium, 1gm Fiber

DIABETIC: 1 Starch/Carb, 1 Fat

"Cooking Healthy Across America, pg. 213"



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:23 A

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This is the first Banana Cream Pie of JoAnna's I ever made, and I loved it!

Valley State Bank Banana Cream Pie
JoAnna M. Lund

I created this pie for the grand opening of a new bank in Bettendorf, Iowa. It was inspired by the favorite flavors of the bank president, but I'll bet someone you know will relish it just as much.
Serves 8

2 cups (2 medium) diced bananas
1 (6-ounce) Keebler shortbread piecrust
1 (4-serving) package JELL-O sugar-free instant banana cream pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1 teaspoon almond extract*
1 cup Cool Whip Free*
2 tablspoons (1/2 ounce) chopped almonds
4 maraschino cherries, halved

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 1/2 teaspoon almond extract and 1/4 cup Cool Whip Free. Spread pudding mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl, combine remaining 3/4 cup Cool Whip Free and remaining 1/2 teaspoon almond extract. Spread topping mixture evenily over set filling. Evenly spinkle almonds over top and garnish with cherry halves. Refridgerate for at least 1 hour. Cut into 8 servings.

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

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1 Slider, 0 Optional Calories

207 Calories, 7 gm Fat, 4 gm Protein,
32 gm Carbohydrate, 321 mg Sodium,
77 mg Calcium, 1 gm Fiber

DIABETIC:1 1/2 Starch, 1 Fat, 1/2 Fruit

"The Arthritus Healthy Exchanges Cookbook, pg. 238 or Healthy Exchanges Food Newsletter January 2000, pg. 8."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:21 A

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If you like Strawberry Shortcake you'll love this!

Strawberry Surprise Cake
JoAnna M. Lund

This concoction starring my gem of fruits was a winter season inspiration. How do I know? Because it calls for frozen strawberries instead of fresh! I made this for James and Pam and the boys when they came to visit, and I learned something important: You're never too old or too young to enjoy a tasty surprise.
Serves 8

1/2 cup mini marshmallows
1 1/2 cups all-purpose flour
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1/2 cup Splenda Granular
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup plan fat-free yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
1 egg or equivalent in egg substitute
1/4 cup water
1 teaspoon vanilla extract
2 cups frozen unsweetened strawberries, thawed, coarsely chopped, and undrained
1 (4-serving) package JELL-O sugar-free strawberry gelatin

Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. Sprinkle marshmallows in prepared cake pan. In a large bowl, combine flour, dry pudding mix, Splenda, baking powder, and baking soda. In a small bowl, combine yogurt and dry milk powder. Add egg, water, and vanilla extract. Mix well to combine. Pour batter evenly over marshmallows. In a medium bowl, combine undrained strawberries and dry gelatin. Spoon mixture evenly over batter. Bake for 25 to 35 minutes. Place cake pan on a wire rack and allow to cool. Cut into 8 servings.

Each serving equals:
DIABETIC: 2 Starch

153 Calories, 1gm Fat, 6gm Protein, 30gm Carbohydrate,
513mg Sodium, 156mg Calcium, 1gm Fiber

HE: 1 Bread, 1/4 Fat Free Milk, 1/4 Fruit, 1/4 Slider, 17 Optional Calories

"The Healthy Exchanges Diabetic Desserts Cookbook, page 127."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:17 A

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Hawaiian Upside-Down Coffeecake
JoAnna M. Lund

There's something fun about baking a dessert that looks aboslutely plain when it emerges from the oven, but flip it over and-SURPRISE! You've got a magnificent cake that makes any occassion a celebration.
Serves 8

3/4 cup Splenda
2 (8-ounce) cans sliced pineapple, packed in fruit juice, drained, and 1/2 cup liquid reserved
4 maraschino cherries, halved
1 tablespoon + 1 teaspoon I Can't Believe It's Not Butter! Light margarine
1 egg or equivalent in egg substitute
1 teaspoon vanilla extract
1 1/2 cups Bisquick Reduced-Fat Baking Mix

Preheat oven to 375 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. Sprinkle 1/4 cup Splenda over bottom. Evenly place pineapple slices on bottom of pan. Place cherry halves in pineapple holes, cut-side up. In a medium bowl, combine margarine and remaining 1/2 cup Splenda. Add pineapple liquid, egg, and vanilla extract. Mix well to combine using an electric mixer. Add baking mix. Continue beating with mixer for 3 minutes on medium speed. Pour batter over pineapple. Bake for 25 to 30 mintues or until a toothpick inserted in center comes out clean. Loosen sides with a knife and invert immediately onto serving plate. Cut into 8 servings.

Each serving equals:
DIABETIC: 1 Starch, 1/2 Fruit, 1/2 Fat

143 Calories, 3gm Fat, 2gm Protein, 27gm Carbohydrate,
279mg Sodium, 30mg Calcium, 1gm Fiber

HE: 1 Bread, 1/2 Fruit, 1/4 Fat, 1/4 Slider, 5 Optional Calories

"The Healthy Exchanges Diabetic Desserts Cookbook, pg. 177"



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:14 A

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Because of the cream cheese in it and it's VERY rich and creamy!

Personally I use the low calorie Dannon fat free vanilla (60 calorie) yogurt instead of plain, I think it's yummier that way!

Easy Tiramisu
JoAnna M. Lund

The original of this romantic and pretty Italian-inspired dessert is made with sugary ladyfingers, but I think sponge cake is even tastier and soaks up all the creamy filling even better!
Serves 6

1 (4-sering) package sponge shortcakes
3/4 cup plain fat-free yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup + 1 tablespoon Splenda Granular*
1 (8-ounce) package Philadephia fat-free cream cheese
3/4 cup Cool Whip Free
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 1/2 cups cold water
2/3 cup hot water
1 tablespoon instant coffee crystals
1 teaspoon brandy extract
1/2 teaspoon unsweetened cocoa

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. In a small bowl, combine hot water, coffee crystals, remaining 1 tablespoon Splenda, and brandy extract. Drizzle half of coffee mixture over sponge cake halves. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate at least 2 hours. Cut into 6 servings.

HINT: Substitute 1 (4-serving) package sugar-free raspberry gelatin for coffee crystals for a whole new taste.

Each serving equals:
DIABETIC: 1 1/2 Starch, 1/2 Meat

157 Calories, 1 gm Fat, 10gm Protein, 27gm Cabohydrate,
580mg Sodium, 117mg Calcium, 1gm Fiber

HE: 2/3 Protein, 2/3 Bread, 1/3 Fat Free Milk, 1/4 Slider, 12 Optional Calories

"The Healthy Exchanges Diabetic Desserts Cookbook, page 218."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:10 A

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Faux Tiramisu Cheesecake
JoAnna M. Lund

Over the years, I've tasted hundreds of desserts with my eyes and my imagination. Knowing the ingredients is usually enough for me to create my own version of something wonderful. This recipe was inspired by an exquisite Italian confection that is the chosen dessert of true romantics. Isn't love grand?
Serves 8

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 cold coffee
1 teaspoon brandy extract
3/4 cup Cool Whip Lite *
1 (6-ounce) Keebler chocolate piecrust
2 tablespoons mini chocolate chips

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well using a wire whisk. Blend in brandy extract, and 1/4 cup Cool Whip Lite. Spread mixture into piecrust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.

Each Serving Equals:
HE: 1 Bread, 1 Protein, 1/2 Fat, 1/4 Fat Free Milk, 1/4 Slider, 17 Optional Calories

207 Calories, 7gm Fat, 11gm Protien, 25gm Carbohydrate,
636 mg Sodium, 71mg Calcium, 1gm Fiber

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

"Diabetic Desserts pg. 101."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:08 A

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Joyful Almond Cheesecake
JoAnna M. Lund

I've often been inspired by favorite candy bar flavors when creating exciting new desserts, so of course I wanted to invent a version of this much-loved favorite!
Serves 8

2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package Jell-O sugar-free instant chocolate fudge pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
teaspoon almond extract
1 teaspoons coconut extract *
1 cup Cool Whip Free *
1 (6-ounce) Keebler chocolate piecrust
2 tablespoons flaked coconut
1 tablespoon chopped almonds
1 tablespoon mini chocolate chips

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

Each Serving Equals:
HE: 1 Bread, 1 Protien, Fat, Fat Free Milk, Slider, 5 Optional Calories

214 Calories, 6gm Fat, 12 gm Protein, 28gm Carbohydrates,
644mg Sodium, 73mg Calcium, 1gm Fiber

DIABETIC: 1 Starch, 1 Meat, 1 Fat

"The Healthy Exchanges Diabetic Desserts Cookbook, pg. 97."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:06 A

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Hawaiian Lemon Cheesecake
JoAnna M. Lund

This one is for all the lemon and coconut lovers - and based on my mail, I know that's a lot of you!!!
Serves 8

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 lemon gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Diet Mountain Dew
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, well drained and 1/4 cup liquid reserved
3/4 cup Cool Whip Free*
1 1/2 teaspoons coconut extract*
1 (6-ounce) Keebler graham cracker pie crust
2 tablespoons flaked coconut
4 maraschino cherries, halved

In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, Diet Mountain Dew and reserved pineapple liquid. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and 1/2 teaspoon coconut extract. Spread mixture into pie crust. Refrigerate while preparing topping. In a medium bowl, combine pineapple, remaining 1/2 cup Cool Whip Free, and remaining 1 teaspoon coconut extract. Spread topping mixture evenly over filling mixture. Evenly sprinkle coconut over topping. Garnish top with maraschino cherry halves. Refrigerate for at least 30 minutes. Cut into 8 servings.

Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/4 Skim Milk, 1/4 Fruit, 1 Slider, 11 Optional Calories

217 Calories, 5gm Fat, 12gm Protein, 31gm Carbohydrate,
618mg Sodium, 251mg Calcium, 1gm Fiber

DIABETIC: 2 Starch, 1 Protein, 1 Fat

"Healthy Exchanges Food Newsletter, July 2001 pg. 1."



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10/12/07 8:01 A

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The cream cheese in this makes this sooooooooo rich and creamy!!! It's sooooooo good!

Banana-Buster Cream Dessert
JoAnna M. Lund

I personally love bananas and peanuts together. This show stopping (but easy) dessert lets that combo shine!
Serves 8

12 (2 1/2-inch) chocolate graham cracker squares*
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1 (8-ounce) package Philadelphia fat-free cream chees
1 teaspoon vanilla extract
2 cups (2 medium) sliced bananas
1 cup Cool Whip Lite
2 tablespoons (1/2-ounce) chopped dry-roasted peanuts

Evenly arrange 9 graham crackers in a 9-by-9-inch cake pan. In a large 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. Add cream cheese and vanilla extract. Mix well using a wire whisk until well blended. Fold in banana slices. Spread mixture evenly over graham cracker crust. Refrigerate for at least 1 hour. Spread Cool Whip Lite over set filling. Crush remaining 3 graham crackers. Evenly sprinkle cracker crumbs and peanuts over top. Refrigerate for at least 1 hour. Cut into 8 servings.

HINTS: 1. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
2. A self-sealing sandwich bag works great for crushing graham crackers.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 1/2 Fruit, 1/4 Skim Milk, 1/4 Slider, 14 Optional Calories

143 Calories, 3gm Fat, 7gm Protein, 22gm Carbohydrate,
259mg Sodium, 159mg Calcium, 1gm Fiber

DIABETIC: 1 Starch, 1/2 Protein, 1/2 Fruit, 1/2 Fat

"Healthy Exchanges Food Newsletter August 2001, pg. 1."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/11/07 12:17 P

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Rhubarb Strawberry Cobbler
JoAnna M. Lund
Serves 6

1 (4-sering) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free strawberry gelatin
2 cups frozen unsweetened strawberries, thawed, drained and 1/2 cup liquid reserved
1/2 cup water
2 cups chopped fresh rhubarb
1 (7.5-ounce) can Pillsbury refrigerated buttermilk biscuits
2 tablespoons Splenda Granular
2 tablespoons (1/2 ounce) chopped pecans

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix, dry gelatin, reserved strawberry juice, water, and rhubarb. Cook over medium heat for 10 minutes or until mixture thickens and starts to boil, stirring often. Remove from heat and gently stir in strawberries. Pour hot mixture into prepared baking dish. Separate biscuits and cut each biscuit into 4 pieces. Evenly sprinkle pieces over hot rhubarb mixture. Lightly spray tops of biscuit pieces with butter-flavored cooking spray. Evenly sprinkle Splenda and pecans over top of biscuit pieces. Bake for 20 to 25 minutes or until top is golden brown. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings.

Each serving equals:
HE: 1 1/4 Bread, 2/3 Vegetable, 1/3 Fruit, 1/3 Fat, 1/4 Slider, 2 Optional Calories

147 Calories, 3gm Fat, 4gm Protein,
26gm Carbohydrate, 419mg Sodium, 3gm Fiber

DIAEBTIC: 1 1/2 Starch, 1/2 Fat

"Rhubarb Lovers Unite Cookbooklet pg. 29"



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10/11/07 12:00 P

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The chocolate part of this, is over the top good!

Chocolate Supreme Meringue Pie
JoAnna M. Lund
Serves 8

1 Pillsbury refrigerated unbaked 9-inch piecrust
2 (4-serving) pkgs JELL-O sugar-free chocolate cook-and-serve pudding mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
3 cups water
2 teaspoons vanilla extract*
6 eggwhites
1/2 cup Splenda Granular
2 tablespoons mini chocolate chips

Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack. Lower heat to 350 degrees. Meanwhile, in a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Cook over medium heat until mixture thickens and states to boil, stirring constantly, using a wire whisk. Remove from heat. Stir in 1 teaspoon vanilla extract. Spoon hot mixture into baked crust and keep on wire rack while preparing meringue. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add Splenda and remaining vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Evenly sprinkle chocolate chips over top. Bake 8 to 10 minutes or until meringue states to turn golden brown. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.

HINTS: 1. Egg whites beat best at room temperature.
2. Meringue pie cuts easily if you dip a sharp knife in warm water before slicing.

Each serving equals:
HE: 1 Bread, 1/2 Fat Free Milk, 1/2 Fat, 1/4 Protein, 1/2 Slider, 1 Optional Calorie

246 Calories, 10gm Fat, 9gm Protein, 30gm Carbohydrate,
278mg Sodium, 169mg Calcium, 1gm Fiber

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

"Healthy Exchanges Food Newsletter, September 2003, pg. 11."



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10/11/07 11:59 A

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I normally do not like rice, but this was a winner!

White Chocolate Rice Pudding
JoAnna M. Lund

I'll be celebrating my 52nd birthday on September 4th. I was born JoAnna Margaret McAndrews and named for all my grandparents. Joseph and Anna Carrington & Margaret and William McAndrews. Contrary to public opinion, my most favorite dessert isn't pie...it's rice or bread pudding. This scrumptious rice pudding is so incredible I may want to celebrate my birthday every day. Why not join me?
Serves 4

1 (4-serving) package JELL-O Sugar Free Instant White Chocolate Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1/2 cup Cool Whip Lite
1 1/2 cups cold cooked rice
2 tablespoons (1/2 ounce) mini chocolate chips
2 tablespoons (1/2 ounce) chopped pecans

In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in Cool Whip Lite. Add rice, chocolate chips, and pecans. Mix gently to combine. Evenly spoon mixture into 4 dessert dishes. Refrigerate at least 15 minutes.

HINT: 1 cup uncooked rice usually cookes to about 1 1/2 cups.

Each serving equals:
HE: 3/4 Bread, 1/2 Skim Milk, 1/2 Fat, 3/4 Slider, 9 Optional Calories

176 Calories, 4gm Fat, 5gm Protein,
30gm Carbohydrate, 394mg Sodium, 1gm Fiber

DIABETIC: 1 1/2 Starch, 1/2 Skim Milk, 1/2 Fat

"Arthritis Healthy Exchanges Cookbook pg. 218 or Healthy Exchanges Food Newsletter, September 1996, pg. 8."



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10/11/07 11:56 A

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I took this a block party and couldn't even find the empty pie plate afterwards! My grandfather in law said if I wanted to keep him happy to bring this every year to the block party! Every one loved it! I made it in 8 servings, and the servings were plenty LARGE!

Strawberry Pie
Betty Burzlaff
Serves 8

1 (9-inch) Keebler shortbread cookie or regular pie crust
1 quart strawberries, hulled & cut in half
1 (4-serving) pkg sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) pkg strawberry sugar-free gelatin
1 1/3 cups water

Combine pudding mix, gelatin and water together in saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Cool and then pour over strawberries, which have been arranged in your pie crust. Cool in refrigerator, and when ready to serve, put a bit of light whipped topping on top. Cut into 6 or 8 servings.

Serves 6 - Each serving equals:
195 Calories, 7gm Fat, 2gm Protein, 31gm Carbohydrate,
270mg Sodium, 19mg Calcium, 3gm Fiber

Serves 8 - Each serving equals:
141 Calories, 5gm Fat, 1gm Protein, 23gm Carbohydrate,
202mg Sodium, 14mg Calcium, 2gm Fiber

"Healthy Exchanges Food Newsletter, August 2007, pg. 3."



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10/11/07 11:54 A

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I love the thin flakey crust of this!

Sugar-Free Fresh Blueberry Pie
JoAnna M. Lund

A listener on Joy Taylor Skiba's HOME SHOW on WEXL-AM in Royal Oak, MI requested I created this recipe. My blueberry lovers were thrilled with their "two crust" fruit pie.
Serves 8

1 Pillsbury refrigerated pie crust
1 (4 serving) pkg sugar-free vanilla cook and serve pudding mix
1 (4 serving) pkg sugar-free blueberry or lemon gelatin
1 1/3 cups water
1 1/2 cups fresh blueberries

Let pie crust set at room temperature for 20 minutes. Meanwhile in a medium saucepan combine dry pudding mix, dry gelatin and water. Cook over medium heat, stirring often, until mixture comes to a boil. Remove from heat. Stir in blueberries. Let cool until ready to bake pie. Cut the room temperature pie crust in half on the folded line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper over damp spot. Place one of the balls on the waxed paper. Cover with another piece of waxed paper and roll out with rolling pin. Carefully remove waxed paper on one side and place into 8 or 9 inch pie plate. Remove other peice of waxed paper. Evenly spoon blueberry mixture into pie crust. Repeat process of rolling out remaining pie crust half. Place on top of pie. Flute edges. Make about 8 slashes with a knife to allow steam to escape. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking about 40 to 45 minutes. Cool on wire rack.

HINT:
1) Place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
2) Frozen, well drained blueberries can be used in place of fresh.

Each serving equals:
HE: 1/2 Bread, 1/4 Fruit, 1/2 Slider, 38 Optional Calories

150 Calories, 7gm Fat, 2gm Protein,
19gm Carbohydrate, 234mg Sodium

DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

"Healthy Exchanges Food Newsletter, August 1994 pg. 5."



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Angie's Creamy Cheesecake
JoAnna M. Lund

This is what we served at Angie's Bridal Shower. On August 2, she becomes Mrs. Thomas A. Dierckx, of Pheonix, Az. I've been truly blessed in both my daughter-in-laws and son-in-law. I joke that if I went to the "Mall of Future Children-in-Law" I couldn't have chosen better myself. I must have taught my kids well.
Serves 8

2 (8-ounce) packages Philidelphia 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 1/2 cups water*
1 teaspoon vanilla extract
1 cup Cool Whip Free
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 cherry gelatin
2 cups (one 16-ounce can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved*

In a large bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, dry milk powder, and 1 cup water Mix well using a wire whisk. Blend in vanilla extract and Cool Whip Free. Evenly spread mixture into piecrust. Refrigerate for 2 hours. Meanwhile, in a medium sauce pan, combine dry cook-and-serve pudding mix, dry gelatin, reserved cherry liquid, and remaning 1/2 cup water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Gently stir in cherries. Place saucepan on a wire rack and allow mixture to cool for 15 minutes. Transfer mixture to a covered bowl and refrigerate until ready to serve. Just before serving, cut cheesecake into 8 pieces. When serving, garnish each piece with about 1/4 cup cherry mixture.

Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1 Slider, 13 Optional Calories

238 Calories, 6gm Fat, 12gm Protein, 34gm Carbohydrate,
764mg Sodium, 76mg Calcium, 1gm Fat

DIABETIC: 2 Starch, 1 Protein, 1 Fat

"Healthy Exchanges Food Newsletter, August 1997, pg. 8."



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10/11/07 9:13 A

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This is the easist Banana Bread ever!

Easy Banana Bread
JoAnna M. Lund

Marilu Olson, Rochester, MN, shares an ultra quick banana bread recipe. I don't know about you, but I don't think you can ever have too many banana bread recipes!
Serves 8 (1 thick or 2 thin slices)

1/2 cup Land O Lakes no-fat sour cream
1/2 cup Splenda
1 cup (3 medium) mashed ripe banana
1 egg or equal in egg substitute
1 teaspoon vanilla extract
1 1/2 cups Bisquick Reduced Fat Baking Mix
1/4 cup (1 ounce) chopped walnuts

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine sour cream, Splenda, mashed banana, egg, and vanilla extract. Add baking mix and walnuts. Mix well to combine. Spread batter into prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool for 5 minutes. Remove from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices.

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

148 Calories, 4gm Fat, 4gm Protein, 24gm Carbohydrate,
290mg Sodium, 42mg Calcium, 1gm Fiber

DIABETIC: 1 Starch, 1/2 Fruit, 1/2 Fat

"Healthy Exchanges Food Newsletter May 1998, pg. 5."



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10/11/07 9:11 A

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Rich comfort food!

Old Fashioned Coconut Cream Meringue Pie
JoAnna M. Lund

Jackie Tacey, Rock Island, IL, requested a healthy version of her favorite old fashioned coconut cream meringue pie. Cliff has been raving about "His Pie" ever since I served this to him! He said it tasted just like the pie his Grandma Lund made "just for him" years ago.
Serves 8

1 refrigerated unbaked 9-inch Pillsbury Piecrust
2 (4-serving) packages JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 1/2 cups water
1 1/2 teaspoons coconut extract*
6 eggwhites
1/2 cup Splenda

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick with a fork. Bake 8 to 10 minutes or until lightly browned. Place pie crust on a wire rack. Meanwhile, in a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in 1 teaspoon coconut extract and 3 tablespoons flaked coconut. Spread mixture evenly in piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add remaining 1/2 teaspoon coconut extract and Splenda. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges. Evenly sprinkle remaining 1 tablespoon flaked coconut over top. Bake 5 minutes at 450 degrees or until peaks of meringue starts to turn brown. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/2 Skim Milk, 1/4 Protein, 1 Slider, 4 Optional Calories

208 Calories, 8gm Fat, 7gm Protien,
27gm Carbohydrate, 427mg Sodium, 1gm Fiber

DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Skim Milk

"Healthy Exchanges Food Newsletter, April 1996, pg. 4"



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10/11/07 9:10 A

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The sweet and salty of this, is very fun for the taste buds!

Pretzel "Salad" Dessert
Barb Wold

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 maragarine. 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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10/11/07 9:07 A

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This one taste just like a midwest Furr's/Bishops Cafeteria favorite, Millionair Pie!

Million Dollar Coconut Pie
JoAnna M. Lund

Ruth Ann Tralfier, Oklahoma City, OK, sent me a pie recipe that had always been a family favorite. She wanted to serve it to her family once agan, but in a much healthier version. Everyone will think they've won the lottery when they bite into this!
Serves 8

1 1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
2/3 cup pourable Splenda
1 (8-ounce) package Philidelphia fat-free cream cheese
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained
1 cup Cool Whip Lite
1 teaspoon coconut extract
1/4 cup (1 ounce) chopped pecans
2 tablespoons flaked coconut
1 (6-ounce) Keebler graham cracker piecrust

In a medium microwavable bowl, combine dry milk powder and water. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is almost boiling. Add Splenda. Mix well to combine. Cover and refrigerate at least 2 hours. Fold in cream cheese and pineapple. Add 1/2 cup Cool Whip Lite and coconut extract. Mix gently to combine. Stir in pecans and coconut. Spread mixture into pie crust. Refrigerate 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 Skim Milk, 1/2 Bread, 1/2 Protien, 1/2 Fat, 1/4 Fruit 1 Slider, 2 Optional Calories

221 Calories, 9 gm Fat, 3 gm Protien, 32 gm Carbohydrate, 166 mg Sodium, 160 mg Calcium, 1 gm Fiber

Diabetic: 1 1/2 Starch, 1/2 Skim Milk, 1/2 Fat

"Healthy Exchanges Food Newsletter, March 1999 pg 4."



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10/11/07 9:05 A

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Here's a few more dessert recipes for Mary, that are my some of my favorites. The other thread was only chocolate.

These aren't chocolate but certainly were home runs! That I don't think any one would know was sugar free....

This was just like my grandma's, and I love it!

Old Time Custard Pie
Ruth Martinson

Ruth Martinson, Houston, TX, shares the perfect pie for custard lovers. Bet that's lots of you, including me.
Serves 8

1 Pillsburry refrigerated unbaked 9-inch piecrust
4 eggs, slightly beaten, or equivalent in egg substitute
1/2 cup pourable Splenda
1 teaspoon vanilla extract
1 1/3 cup Carnation Nonfat Dry Milk Powder
2 cups hot water
Dash ground nutmeg

Preheat oven to 375 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a large bowl, combine eggs, Splenda, and vanilla extract. In a medium bowl, combine dry milk powder and hot water. Gradually add milk mixture to egg mixture. Pour filling mixture into prepared piecrust. Lightly sprinkle nutmeg over top. Bake for 30 to 40 minutes or until knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 15 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.

Each serving equals:
HE: 1/2 Skim Milk, 1/2 Bread, 1/2 Protein (limited), 1/2 Slider, 16 Optional Calories

198 Calories, 10gm Fat, 8gm Protein, 19gm Carbohydrate,
194mg Sodium, 151mg Calcium, 0gm Fiber

DIABETIC: 1 Starch, 1 Fat, 1/2 Skim Milk, 1/2 Protein

"Healthy Exchanges Food Newsletter November 1998, pg. 5."

Edited by: MAGNOLIAHONEY at: 10/11/2007 (12:11)

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