1 large egg, well beaten
3/4 c. unsweetened applesauce
1 3/4 c. wheat flour (sifted)
3/4 c. margarine
1/2 c. Fruit Sweet (or equivalent sweetener)
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. chopped walnuts – Optional
1/2 c. raisins – Optional
1 cup diced apples – Optional
In small bowl, stir together eggs, margarine, and applesauce
Sift together flour, cinnamon, and baking soda.
If using nuts and/or raisins, add to flour and blend.
Mix the flour mix to the applesauce mix and add in the fruit sweet.
Pour batter into sprayed 8 inch square pan
If using diced apples, sprinkle over top of batter.
Bake for 40 minutes at 350 (or until done)
Let cool and serve.
Can be topped with applesauce, whipping cream, whatever you like.
Also a healthy breakfast accompaniment.
1 1/2 c. skim milk
small box of sugar free vanilla pudding
2 tbsp. frozen orange juice concentrate
1 tsp. grated orange zest
Stir together gently and top fruit, fruit salad, or mix with fruit salad instead of whipped topping.
1/4 c. granulated brown sugar replacement
2 T diabetic maple syrup
2 t margarine
2 t water
1/3 c. almonds, coarsely chopped
1 tube refrigerator biscuits
In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water. Cover with a paper towel and microwave on high for one minute.
Allow to sit, covered for one minute, then stir to mix in the melted margarine.
Stir in the almonds.
Cut each of the biscuits into four pieces. Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring mold. Arrange all coated balls uniformly around the ring mold. Pour any remaining syrup over the balls in the mold.
Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes.
Remove from oven and immediately cover with waxed paper.
Allow to sit undisturbed for 5 minutes; then turn out onto a serving dish.
Divide into 10 servings.
Serve with juice and milk.
1 cup whole-grain wheat flour
1/3 tbsp Granulated sugar substitute
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 large egg (I use the liquid eggs but a regular egg is fine)
1/4 cup nonfat plain yogurt
1/2 cup reduced-fat buttermilk
1/2 c. pureed strawberries (I just do this with a fork so there are still some chunks, but a food processor works too)
Around 50 calories per medium sized pancake.
1. Combine first 5 ingredients.
2. Beat egg with yogurt, and then add buttermilk. Add to dry ingredients. Mix just until dry ingredients are moistened.
3. Fold in strawberries.
4. Spray skillet with non stick spray and cook like any other pancake.
4 cups sliced strawberries, fresh or frozen (thaw if using frozen strawberries)
1/3 cup granulated sugar substitute
1/2 tbsp. lemon juice or orange juice
2 tbsp. cornstarch
Another 2 tbsp. orange juice
Place the strawberries in a saucepan. Add remaining ingredients (except 2 T juice) and stir until cornstarch dissolves. Place over medium heat and bring to a boil. Turn down and simmer for 1 minute, stirring constantly. Remove from heat and stir in 2 T. juice. Serve warm, but store in refrigerator.
Serving size: 2 tablespoons.
Total Fat: 0 grams
Saturated fat: 0
Carbohydrate: 3 grams
For the whipped topping I use sugar free cool whip but any sugar free topping would work or none at all as the strawberry topping is already sweet.
This is a great dessert, but also makes an awesome sweet and healthy breakfast served with a glass of skim milk!
2/3 cup whole-wheat flour
1/3 cup flour
2 tablespoons oil
1 tablespoon butter
1 teaspoon sugar
1/8 teaspoon salt
1 tablespoon ice-cold water
1/4 cup sugar substitute
1 tablespoon wheat germ
6 red-fleshed or other plums
2 tablespoons raspberry preserves
Preheat the oven to 400 F.
Mix Crust ingredients together in blender and add the ice water at the end, a small amount at a time.
Roll out the dough until very thin and place in the freezer.
Once it is firm, remove from freezer and leave for one minute.
Fit dough into a round tart pan.
In a food processor, combine the remaining scraps of dough, the sugar and the wheat germ.
Spread half of the mixture evenly in the tart shell.
Arrange the plum slices in the tart shell. Overlap the slices slightly.
In a small microwave-safe dish, microwave the preserves on high until melted.
Stir the melted preserves and brush them over the plums.
Sprinkle the remaining wheat germ mixture over the plums.
Bake until the fruit is tender around 45 to 50 minutes.
1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt
Pour the juice into a medium saucepan and bring to a boil over high heat.
Remove, pour in the Bran Buds and stir well.
Let the mixture stand for several minutes.
Combine the butter, Fruit Sweet and eggs and beat well.
Then stir in the bran cereal.
Pour in the buttermilk and stir well, then add the flour, baking soda and salt.
Beat the batter until it is thoroughly blended.
Add the juice and Bran Buds and stir the batter until well blended.
Drop several teaspoonfuls of batter into each greased muffin cup.
Bake at 400 degrees for 15 minutes or until the center of each muffin is done.
The batter can be stored in the refrigerator for up to 6 weeks and used as needed. Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour and added for variety. This recipe also works replacing the flour with 4 3/4 c wheat flour but the muffins might be heavier.