STRAWBERRY DELITE

1 pkg. of sugar-free cake mix
2 containers of fresh strawberries
2 small bowls of Cool Whip
1/2 cup of Splenda

Cook cake according to pkg directions in a 13" by 9' baking pan.
While cake is cooking, slice strawberries and sprinkle with Splenda so they will marinate. Reserve 1 strawberry for top.
After cake has cooled, cut in half and crumble in bottom of bowl. cover with sliced strawberries and Cool Whip.
Repeat with remaining ingredients. Slice remaining strawberry length ways from the tip, just enough to separate but not fall apart.
Cool in the refrigerator until ready to serve. Nice dessert for a summer day. good for diabetics.

BEEF STEW (low carb)

Beef Stew with sweet potatoes and cauliflower


a 1 lb. pkg of stew beef
2 onions chopped
1 pkg frozen chopped carrots
4 medium sweet potatoes chopped
1 pkg frozen cauliflower
1 tsp oregano
1 tsp basil
1 tsp black pepper

brown the beef in a cast iron skillet. put in a dutch oven and cover with water.  add carrots and onions. simmer for about 30 minutes. add potatoes and continue simmering. add cauliflower last and cook for about 15 to 20 minutes. You want the cauliflower to remain whole.  serve with cornbread pancakes.

cornbread:
combine 1 cup of cornmeal with 1/2 cup flour. add 1 egg and 1/4 cup buttermilk. mix well
spray cast iron skillet with Pam. add tablespoons of batter to hot grease and cook on medium heat then flip to continue cooking. This cooks very fast. ( I usually put about 3 tlbs per patty)

DIABETIC DESSERT

Made this for church tonight and brought home an empty bowl. should have made a picture. Maybe next time.

DIABETIC DESSERT:

2 packages of sugar-free cookies (I use Murray's shortbread)
1 8 oz. package of cream cheese softened
2 pkgs. of sugar free Jello instant pudding (1 French vanilla and 1 lemon)
1/4 cup Splenda
2 small bowls of Cool Whip
1 can Skinny fruit (pineapple chunks)
3 cups low-fat milk (2%)
chopped walnuts
1 pkg of frozen coconut
fresh strawberries

1. Place a layer of cookies in bottom of a 13" by 9" Pyrex bowl.
2. drain pineapple and crush in a food processor reserving juice.
3. mix softened cream cheese with Splenda and pineapple.
4. Add pudding mix and 3 cups of milk. then add 3/4 cup of pineapple juice. Mix well.
5. Spread over cookie layer evenly.
6. top with another layer of cookies, then add cookies on side of bowl sliding down into the pudding.
7. spread Cook Whip on top of cookies.
8. sprinkle thawed coconut over the Cook Whip.
9. add chopped walnuts over coconut.
10. garnish with sliced strawberries.

CHOCOLATE ALMOND COBBLER

I don't know if this is really a diabetic recipe, but it came in the mail today-WeightWatchers Chocolate-Almond Cobbler. Sounds delicious.
Cakey on top, fudgy on the bottom, deeply delicious all the way through.

prep time: 15 min.                           cook: 30 min

ingredients:
 2 T light butter-Promise
cooking spray
4.9 ozs. self-rising flour (about 1 cup)
1 c. sugar, divided
5 T. cocoa, divided
2/3 c. 1% low-fat milk
1 tsp vanilla extract
3 T silvered almonds, toasted
2 T almond brickle chips (such as Heath)
1 1/4 cups boiling water
1/2 c caramel light ice cream

1. Preheat oven to 350 F.
2. Place butter in an 8-inch square glass or ceramic baking dish coated with cooking spray. Place in oven 5 to 6 minutes until butter melts. Set aside.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 c sugar, and 2 1/2 T cocoa in a medium bowl; stir well. Add milk and vanilla, stirring with a whisk until smooth. Pour batter over butter in dish.
4. Combine remaining 1/2 c sugar, remaining 2 1/2 T cpcpa. a;,pmds. amd brocl;e cjo[s om a s,a;; bowl; stir well. Sprinkle evenly over batter. Slowly pour 1 1/4 cups boiling water over sugar mixture (do not stir). Bake at 350 F for 25 to 28 min or until top springs back when lightly touched in center. Serve warm with ice cream.
Yield: 8 servings

calories: 234

APPLE JELLY

Serving Size: 1 tablespoon                                     Calories: 13
Carbohydrate: 3 gm                                               Fiber: 0 gm
Protein: trace                                                         Sodium: 1 mg
Fat: trace                                                               Cholesterol: 0mg


Ingredients:
1 1 /2 cups unsweetened apple juice                         1 1/2 tsp unflavored gelatin
1/4 tsp lemon juice                                                   1/2 c cold water
6 whole cloves                                                         Sugar substitute to equal 1/2 c sugar
1 stick cinnamon

Steps in Preparation:
1. Combine first 4 ingredients in a heavy saucepan. Bring to a boil, reduce heat, and simmer 10 minutes.
2. Sprinkle gelatin over cold water; let stand 1 minute.
3. Remove juice mixture from heat; remove and discard cloves and cinnamon. Add gelatin mixture and sugar substitute, stirring until gelatin dissolves.
4. Pour carefully into 2 hot (8 ozs.) jars. Cover lightly until cooled. Cover tightly, and store in refrigerator.
5. Serve with bread, toast, or crackers.

YIELD: 1 1/2 cups
SUGAR SUBSTITUTE: Equal: 1 packet =2 tsps sugar

NAVY BEAN SOUP

Ingredients:
1 (16-oz.) package dried navy beans                                           1 T. reduced-calorie
2 quarts water                                                                                    margarine, melted
1 1/2 cups diced onion                                                                2 cups canned tomatoes
1/4 cup diced celery                                                                       drained ( I use petite diced)
                                                                                                  1 tsp salt

Steps in Preparation:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; soak           overnight. Drain beans.
2. Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat, and simmer 2 hours.
3. Saute' onion and celery in margarine until tender; add onion mixture, tomato, and salt to bean mixture, stirring well.
4. Simmer, uncovered, 1 hour or until beans are tender.

Yield: 11 servings

Serving Size: 1 cup                                                    Calories: 160
Carbohydrate: 30 gm                                                 Fiber: 8 gm
Protein: 9 gm                                                             Sodium: 238 mg
Fat: 1 gm                                                                   Cholesterol: 0 mg

OATMEAL COOKIES

Ingredients
1 1/2 cups all-purpose flour                                Sugar substitute to equal 1/2 cup sugar
1/2 tsp. baking soda                                            I use Splenda: 1 packet=2 tsps.
1/4 tsp. salt                                                        3/4 c. reduced-calorie margarine
1 1/2 cups quick-cooking oats,                            softened
       uncooked                                                   3 T. cold water

Steps in Preparation:
1. Combine first 5 ingredients in a large bowl. Cut margarine into dry mixture with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened.
2. Roll dough to 1/4-inch thickness on wax paper. Cut into 46 rounds with a 1 inch cookie cutter. Place cookies on nonstick cookie sheets.
3. Bake at 375 F. for 12 minutes or until lightly browned. Remove to wire racks, and let cool completely.

Yield: 46 cookies

Serving size: 2 cookies                              Calories: 80
Carbohydrate: 11 gm                                Fiber: 1 gm
Protein: 2 gm                                            Sodium: 114 mg
Fat: 3 gm                                                 Cholesterol: 0 mg