A few DESSERTS (NO SUGAR ADDED)

BANANA PUDDING (NO SUGAR ADDED)

From_Easy Diabetic Cooking with 4 Ingredients


New! The smart, easy way to cook healthy. Diabetics have more food choices than ever before, thanks to today's smart products. You don't have to give up taste and variety to eat right! Each recipe includes nutritional analyses and diabetic exchanges.

Old-Fashion Banana Pudding

2 (1 ounce) packages sugar-free instant vanilla pudding mix
4 cups skim milk
3 bananas
1 (6.5 ounce) package Murray® sugar-free vanilla wafers

1. In mixing bowl, combine pudding mix and milk and mix well.

2. Slice bananas.

3. Reserve 5 cookies for garnish and spread remaining vanilla wafers in 1 layer in 9 x 9-inch or 7 x 11-inch dish. Spoon 2 cups vanilla pudding over wafers and layer half banana slices over pudding.

4. Spread another layer of vanilla wafers and remaining banana slices. Spoon on remaining 2 cups vanilla pudding.

5. Crush reserved cookies and sprinkle over dessert. Chill 3 to 4 hours before serving.

Optional: To reduce net effective carbs, prepare with reduced-carb milk.

Yield: 8 to 10 servings
Serving size: 1/2 cup

Calories: 203
Fat: 4 g
Calcium: 135 mg
Protein: 6 g
Cholesterol: 0 mg
Fiber: 1 g
Carbohydrate: 36 g
Sodium: 439 mg
Sugars: 10 g
Sugar Alcohol: 6 g

Food Exchanges: 1 bread, 1 fruit, 1 fat, 1/2 milk


♥LindaChicken


♡ God Bless our Troops ♡

No Sugar Added Chocolate Cream Pie

Net Carbs: 8 g

4 ounces reduced-fat cream cheese (Neufchatel), softened
1 (1.5 ounce) package sugar-free instant chocolate pudding mix
2 cups skim milk
1/4 cup chopped pecans, toasted

1. In mixing bowl, beat cream cheese with electric mixer or wire whisk until very smooth.

2. In separate bowl, combine pudding mix and milk and mix well.

3. Add pudding to cream cheese and gently stir or swirl to mix. Fold in pecans.

4. Spoon mixture into 1 (6 ounce) graham cracker crust.

5. Cover and chill before serving.

Optional: Top with mixture of 1 1/2 cups lite whipped topping and 1 tablespoon miniature chocolate chips or chopped sugar-free chocolate.

Yield: 8 servings
Serving size: 1/8 pie

Calories (without crust): 97
Fat: 6 g
Calcium: 69 mg
Protein: 4 g
Cholesterol: 12 g
Fiber: less than 1 g
Carbohydrate: 8 g
Sodium: 242 mg
Sugars: 3 g
Sugar Alcohol: 0 g

Food Exchanges: 1 fat, 1/2 bread, 1/2 milk

Toffee Candy Pie

Net Carbs: 10 g

1 (8 ounce) carton lite frozen whipped topping, thawed
1 (1 ounce) package sugar-free instant butterscotch pudding mix
2 1/2 cups low-carb vanilla ice cream, softened
3 (1 ounce) packages Russell Stover® low-carb toffee squares, frozen, coarsely chopped

1. In mixing bowl, combine whipped topping and pudding mix.

2. Add ice cream and mix well.

3. Reserve about 1 tablespoon chopped candy for garnish and fold remaining candy into ice cream mixture.

4. Spoon pie into 1 (6 ounce) graham cracker crust, garnish with reserved candy and freeze.

5. Remove pie from freezer about 10 minutes before serving.

Yield: 8 servings (1 pie)
Serving size: 1/8 pie

Calories (without crust): 178
Protein: 2 g
Carbohydrate: 21 g
Fat: 10 g
Cholesterol: 19 mg
Sodium: 191 mg
Calcium: 0 mg
Fiber: 3 g
Sugars: 4 g
Sugar Alcohol: 8 g

Food Exchanges: 2 fat, 1 1/2 other carb

Nutty Hot Fudge Ice Cream Pie

Tastes like an old-fashioned ice cream bar!

3 cups low-carb vanilla ice cream, softened
1 (8 ounce) carton lite frozen whipped topping, thawed
1/3 cup chopped mixed nut ice cream topping
Smuckers Sugar-Free Hot Fudge Topping

1. In mixing bowl, combine ice cream and whipped topping and mix well.

2. Spoon mixture into 1 (6 ounce) graham cracker crust and sprinkle nuts evenly over top.

3. Heat hot fudge topping according to directions on jar, drizzle over pie and freeze.

4. Remove from freezer about 10 minutes before serving.

Variation: Substitute low-carb chocolate, low-carb strawberry or low-carb mint ice cream for vanilla ice cream.

Yield: 8 servings (filling for 1 pie)
Serving size: 1 slice (1/8 pie)

Calories (without crust): 186
Protein: 3 g
Carbohydrate: 18 g
Fat: 10 g
Cholesterol: 19 mg
Sodium: 40 mg
Calcium: 0 mg
Fiber: 3 g
Sugars: 5 g
Sugar Alcohol: 4 g

Food Exchanges: 2 fat, 1 other carb


{{{♥LindaChicken♥}}}

♡ God Bless our Troops ♡

I'll sneak this one in (same source)


Whole Wheat Banana Pancakes

1 cup whole wheat pancake mix
1/4 cup Egg Beaters (egg substitute)
1/2 banana, mashed
2 teaspoons canola oil

1. Combine all ingredients. Add 1 cup water and mix well. Preheat sprayed nonstick skillet over medium heat until water droplets sizzle and bounce.

2. Spoon 2 tablespoons pancake batter into skillet for each pancake. Cook until pancake browns on each side. Remove each batch and keep warm until serving time.

Optional: Serve with sugar-free breakfast syrup.

Yield: About 10 to 12 (3 inch) pancakes
Serving size: 2 pancakes

Calories: 131
Fat: 2 g
Calcium: 53 mg
Protein: 5 g
Cholesterol: 0 mg
Fiber: 3 g
Carbohydrate: 24 g
Sodium: 519 mg
Sugars: 5 g
Sugar Alcohol: 0 g



♡ LindaChicken

Thanks Linda. I have been looking for some sugarfree desserts. I'll be printing these. I also would like to find some sugarfree muffins. Especially chocolate ones.

Debbie

Good morning Linda these all look so good will copy them all, I had a chance to try the sugar free oero cookies the other day and they were good have you tried them yet?
Ruth

Thanks Linda. That chocolate pie will haunt me till I make it. DH will be delighted with the carb count. -Linda

bump

bump

Ruth ~~ my husband LOVES those cookies!

Flindy ~~ that Nutty Hot Fudge Ice Cream Pie is GREAT!!

Debbie ~~ If I find any GOOD ones.....I'll let you know!

Thanks for the bumps :)

Debbie, how about this one?


Posted by: JMartinelli13 Replies: 2 Posted on: 3/18/2006 4:46:32 AM
#T650719
I love the WW Double Chocolate Muffins. They are 3 points each, 4 to a package, and they are over $4 a box. Loaded with preservatives. KansasDebb pointed out this QC recipe, and I made them last night. I thought they were really very good, although next time I probably would add some mini chocolate chips or a little hershey's syrup to the batter and suck up the extra point per muffin. Recipe makes a dozen, and only 2 points each!

We both thought 400 was way too high, I baked them at 375 for 16 mins and they were perfectly done. I used a cookie scoop to get the batter into the tins evenly.

Low-Fat Chocolate Muffins- Quick Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa * I used Hershey's
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fat-free vanilla yogurt * I used Columbo Light Creamy Vanilla
2/3 cup fat-free milk
1/2 teaspoon vanilla extract
Confectioners' sugar -- optional

In a bowl, combine the first six ingredients. Stir in yogurt, milk and vanilla just until moistened. Coat muffin cups with nonstick cooking spray; fill two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired. Yield: 1 dozen.


Nutritional Analysis: One muffin equals 128 calories, trace fat, 1 g fiber NOTES : 2 PPS

Bumping for those that need to limit their sugar.

Nancy

Thanks, these all look great. I will be trying some of them. I never saw the whole wheat pancake mix. I will have to look closer when I am in store the next time.

Diane

Anna's Cookies (Sugar-FREE)

3 large, ripe bananas
1 cup chopped dates
2 cups rolled oats
1/3 cup vegetable oil

1 tsp vanilla extract
Preheat oven to 350 F. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well. Let stand for 15 minutes. Drop by Tablespoonfuls onto a baking tray lined with greased wax paper. Bake until golden brown.Recipe Source: AbakersDelight