Ambrosia for diabetics


1/2 c. slivered Almonds
1/2 c Unsweetened Coconut flakes
1 Pineapple
5 Oranges
2 Apples
1 Banana (sliced)
2 Tablespoons Sherry
Fresh Mint (garnish)


Preheat your oven to 325 and spread the almonds onto a baking sheet, bake until golden. Transfer to a plate to cool.
Add the coconut to the sheet and bake until golden. Cool this on a plate.
Cut the pineapple into cubes.
Cut each orange into sections and add to pineapple cubes along with the apples, banana and sherry. Gently mix.
Divide mixture into separate bowls and sprinkle almonds and coconut over the top.

Strawberry Sherbet

strawberry sherbet


1 c. pureed strawberries
1 tsp. unflavored gelatin
1/4 c water
2 tbsp. lemon juice
1/2 granulated Splenda
1/2 c. nonfat dry powdered milk
1/2 c water


In small saucepan, into 1/4 cup water, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved.
Remove from heat; stir in strawberries, lemon juice, and Splenda, set aside.
In small bowl with mixer at high speed, beat powdered milk with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined.
Pour into shallow pan; freeze 3 hours or until firm. Makes 8 servings.

Oatmeal Peanut Butter Cookies

oatmeal peanut butter cookies


2/3 c. oatmeal
2 c. wheat flour
1 tsp. salt
1/4 tsp. baking soda
2 tsp. Baking powder
1/3 c. applesauce
2/3 c. peanut butter
2 eggs or 1/2 egg substitute
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute


Sift flour, salt, soda, and baking powder.
Cream next 6 ingredients together add oatmeal, beat.
Add flour mixture, stir until it forms a ball; roll into 1 inch balls.
Place on ungreased cookie sheet.
Press down with glass.
Bake at 375 degrees for 10 minutes.

Cranberry Apple Crisp



2 c. peeled and sliced apples
1 1/2 c cranberries
1 c. splenda granulated (or equivalent)


1/3 c. flour
1/3 c. chopped nuts
1/4 c margarine (melted)
1/2 c. splenda granulated (or equivalent)
1/4 c. oats


Preheat oven to 350F

Combine ingredients for filling and add into an ungreased pie plate

Combine topping except margarine, then gradually add margarine mixing well. Sprinkle over filling.

Bake for 45-55 minutes or until apples are tender.

Serve warm.

Sugarless Pumpkin Pie

pumpkin pie


1 (9 inch) pie shell
1 egg
6 packets granulated artificial sweetener (or equivalent)
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk


Preheat oven to 350 degrees F (175 degrees C).

Whisk egg, sweetener, and pumpkin pie spice until well blended, about 2 minutes.
Add pumpkin and milk to egg mixture, and stir until smooth.
Pour mixture into pie shell.

Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.