So I have been on the search for a good dessert that is in my carb allowance and sugar free. Let me tell you, it's been tough! Most recipes use splenda and I just don't like the taste of the artificial sweeteners. I came across this recipe (on a diabetic website) and right away it looked great because it doesn't use artificial sweeteners (not to mention it's a lemony dessert)! Yet it is indeed a diabetic recipe. AND it tells you how many carbs and whatnot are in it. Score! I tried it tonight and I am one happy pregnant lady right now ;)
You will need:
1 c. graham cracker crumbs (I bought reduced fat, since my "fats" are limited, and it was good)
2 TB light margarine, melted
3 (8 oz) pkgs low-fat cream cheese, softened
2 TB all-purpose flour
1/4 c. sugar
3 TB fresh lemon juice
3/4 c. egg substitute
1 (8 oz) carton sugar free, fat free lemon yogurt
Assorted fresh berries (optional)
Combine cracker crumbs and margarine; press into an ungreased 9 inch springfoam pan. Set aside.
Beat cream cheese, flour and sugar until light and fluffy. Gradually add lemon juice and egg substitutes. Beat well. Fold in yogurt. Pour into crust. Cover loosely with foil.
Bake at 350 for 60-70 mins or until center is almost set.
Cool to room temperature. Refrigerate. Garnish with berries if desired.
Yield: 16 servings
1 slice= 16 grams carbs, 10 grams fat, 7 grams protein
I didn't do berries, just a little bit of fat free cool whip, which was good enough. I fed it to my family and they didn't know the difference. They thought it was just as good as any non-diabetic recipe!
Tuesday, March 1, 2011
Lemon Blossoms
My sister-in-law, Amber, passed on this Paula Deen recipe and it is one of my favorites. I LOVE lemon desserts!
Ingredients:
18 1/2 oz. package of yellow cake mix
3 1/2 oz. package of instand lemon pudding mix
4 large eggs
3/4 c. vegetable oil
Glaze:
4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon, zested (I don't always add this part)
3 TB vegetable oil
3 TB water
Preheat your oven to 350.
Spray miniature muffin tins with cooking spray or vegetable oil. Combine the cake mix, pudding mix, eggs and oil in a mixer until smooth (about 2 mins). Pour a small amount of batter, filling each muffin tin halfway. Bake for 12 minutes. Then turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 TB water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with wax paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Ingredients:
18 1/2 oz. package of yellow cake mix
3 1/2 oz. package of instand lemon pudding mix
4 large eggs
3/4 c. vegetable oil
Glaze:
4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon, zested (I don't always add this part)
3 TB vegetable oil
3 TB water
Preheat your oven to 350.
Spray miniature muffin tins with cooking spray or vegetable oil. Combine the cake mix, pudding mix, eggs and oil in a mixer until smooth (about 2 mins). Pour a small amount of batter, filling each muffin tin halfway. Bake for 12 minutes. Then turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 TB water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with wax paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Joe's Famous Steak Nachos
During one of my brother's visits, he made the most awesome nachos for us (if nachos is what you want to call them). Here's what you need (but of course you can add or subract any of these ingredients to your liking):
- Tortilla chips
- Black Beans
- Carne Asada (either premarinated or you can buy some and lemon pepper it), cut into bite sized pieces after it's cooked
- Cheddar cheese (or your favorite cheese, and we don't melt it, we just layer it on)
- Sliced olives
- Avocado (Joe doesn't do avocados, but we love 'em)
- Homemade Salsa: we just chop onion, cilantro, tomatoes, jalapeno and season with garlic, salt and pepper. Very easy.
- Lime (to squeeze on top of your nachos
Just layer it all together, no need to measure. Just add whatever amounts are to your liking. And just a note about the salsa...the first few times I made this without Joe, it wasn't turning out quite right. I was separating the onion, cilantro and tomatoes. This last week I did it altogether as a salsa with the seasonings and jalapeno, like Joe does, and it was bomb! Seriously, we never get sick of this meal. And it's great when it's hot outside and you don't feel like turning on the oven.
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