Ingredients

I'm a diabetic and always looking for good flavorful recipes and this one is really great. I had this Christmas and felt like I didn't miss anything when everyone else was having their traditional pumpkin pie! (Comments by our member Sharon)

2 small packages sugar free instant vanilla pudding

2 tsp pumpkin pie spice

2 c skim milk

2 c canned pumpkin (Not pumpkin pie mix)

1 8-inch fat reduced graham cracker pie crust

Fat free Cool Whip

Mix the pudding, spices, milk and pumpkin. Beat on low-speed until mixed thoroughly. Pour into pie crust, filling evenly. Chill one hour. Serve with fat free Cool Whip if desired. another good dessert for diabetics...so moist and delicioius!

Submitted by: Sharon

Ingredients

1 box angel food cake mix

1 can crushed pineapple (do not add water or anything else)

Mix the cake mix and crushed pineapple with juice for 30 sec on low speed and one minute on medium speed. (remember use a glass or stainless steel bowl). Bake in an ungreased 9x13 pan for about 35 minutes at 350�.

Submitted by; Sharon

Ingredients

3 cups biscuit mix

1/3 cup pecan pieces

1 cup pitted dates

2 egg whites

1/3 cup warm water

2 teaspoons vanilla

1/2 cup butter

fruit-sweetened jam

pecan halves (optional)

Preheat oven to 350 degrees. Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in the pecans. Set aside. Use blender or food processor to pur�e dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended. On an ungreased cookie sheet, form dough into cookies 1/4" thickness by 2" diameter. Press a thumb print into the middle of each. Decorate each cookie with 1/4 teaspoon of jam and/or a pecan half. Bake at 350 degrees for 7-10 minutes until touches of light brown can be seen. Makes 3 dozen cookies.

Ingredients

These cream puffs are easy to make and kids love them!

1 cup water

1/2 cup margarine

1 cup all-purpose flour4 egg whites

1 - 4 oz. package sugar-free pudding

Prepare sugar-free pudding as directed using skim milk. Refrigerate. Preheat oven to 400 degrees. Spray cookie sheet with non-stick cooking spray; set aside. Heat water and margarine to rolling bowl in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in egg whites, all at once; continue beating until smooth. Drop dough by scant tablespoons about 3 inches apart onto cookie sheet. Bake until puffed and golden brown, 35-40 minutes. Cool away from draft. Cut off tops and pull out filaments of soft dough. Fill puffs with pudding. Sprinkle tops with powdered sugar if desired. Serving Size: 1 cream puff Per Serving: 63 calories, 4g Total Fat, 1g Saturated Fat, 0mg Cholesterol, 68mg Sodium, 11g Total Carbohydrate, <1g Dietary Fiber, 2g Protein Exchanges: 1 Starch (1 Carbohydrate Choice)

Ingredients

Yield: 16 servings

1 1/2 c Rolled oats

1 tsp Vegetable oil

1/4 c Oat bran

1/3 c Honey

1/4 c Finely chopped almonds

1/2 tsp Vanilla extract

1/2 tsp Ground cinnamon

1/4 tsp Almond extract

2 Tbl Vegetable oil plus

Preheat oven to 350 F. Spray a baking sheet with non-stick spray. Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened. Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.) Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool. The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool. 1 bar = 86 calories, 2 grams protein, 4 grams fat, 12 grams carbohydrate, 1 mg sodium, 0 cholesterol, 1 gram fiber. One starch exchange = 15 grams carbohydrate, 3 grams protein, 80 calories. One fat exchange = 5 grams fat, 45 calories.

Ingredients

1 cup Quaker� Oats (quick or old fashioned, uncooked)

1 cup lowfat buttermilk

1/4 cup liquid egg substitute or 2 egg whites

2 tablespoons margarine, melted

1/2 teaspoon grated lemon peel

1 cup all-purpose flour

3 tablespoons sugar OR fructose OR heat-stable sugar substitute equal to 3 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (optional)

1 cup fresh or frozen blueberries (do not thaw)

Heat oven to 400�F. Lightly spray 12 medium muffin cups with cooking spray. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended. In large bowl, combine remaining ingredients except berries; mix well. Add wet ingredients to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm. 1 DOZEN NUTRITIONAL INFORMATION (1 muffin made with egg substitute, granulated sugar, fructose or Sweet One� and without salt): Calories 110, Calories From Fat 25, Total Fat 3g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 130mg, Dietary Fiber 1g, Protein 3g. �with sugar or fructose with Sweet One� Total Carbohydrates 16g Total Sugars 3g Exchanges 1/2 starch, 1/2 fat, 1/2 fruit 1 starch, 1/2 fat

Ingredients

1 cup Quaker� Oats (quick or old fashioned, uncooked)

1/2 cup skim milk

1/4 cup sugar OR fructose OR heat-stable sugar substitute equal to 1/4 cup sugar

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt (optional)

1/2 teaspoon ground nutmeg

1 cup mashed, very ripe bananas (about 3 medium)

1/2 cup liquid egg substitute or 4 egg whites

1/2 cup vegetable oil

Heat oven to 350�F. Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray. In medium bowl, combine oats and milk; mix well. Set aside. In large bowl, combine flour, sugar or sweetener, baking powder, cinnamon, baking soda, salt and nutmeg; mix well. Add bananas, egg substitute and oil to oat mixture; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely. Store tightly wrapped. 16 SERVINGS NUTRITIONAL INFORMATION (1/16 of recipe made with egg substitute, granulated sugar, fructose or Sweet One� and without salt): Calories 170, Calories From Fat 70, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 95mg, Dietary Fiber 1g, Protein 4g. �with sugar or fructose with Sweet One� Total Carbohydrates 20gTotal Sugars 3g Exchanges 1 starch, 1-1/2 fat, 1/2 fruit, 1 starch

Ingredients

(Yield: 42 cookies)

1/4 cup margarine

1/4 cup creamy peanut butter

2 Tbl granulated sugar replacement

1 egg

1/4 cup water

1 tsp vanilla extract

1 1/2 cup flour

1 tsp baking soda

1/2 tsp baking powder

Cream together margarine, peanut butter and sugar replacements. add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. apart. Press flat with a floured bottom of a small glass. Bake at 375 degrees F for 12 to 15 minutes. Exchange 1 cookie: 1/3 bread Calories 1 cookie: 34