Apple Spice Snack Cake makes 12 servings · 11oz. can mandarin oranges, in light juice, drained well 1 cup grapes, white, red or mixed, cut in half 1 cup reduced-fat sour cream 2

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. University of Vermont

Extension, Burlington Vermont. University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to

race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.

Apple Spice Snack Cake makes 12 servings

Ingredients:

Cake:

1/4 cup canola oil

3/4 cup granulated sucralose

1 Tbs. molasses or brown sugar

1 large egg

3/4 cup unsweetened applesauce

1 tsp. vanilla

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. allspice

Topping:

1 Tablespoon granulated sucralose

1/2 tsp. cinnamon nonstick spray

Directions:

1. Preheat oven to 350 degrees.

2. Spray an 8"×8" baking pan with nonstick spray.

3. In a large bowl, stir together the oil, sucralose, and molasses or brown sugar, egg,

applesauce, and vanilla.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon,

and allspice.

5. Stir the dry mixture into the wet mixture, mixing just until blended. Spoon batter

into prepared pan.

6. In a small bowl, combine sucralose and cinnamon for topping and sprinkle evenly

over batter. Bake for 20 minutes until the center of the cake springs back lightly

when touched.

Recipe from: Dining with Diabetes, WVU Extension

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. University of Vermont Extension, Burlington Vermont. University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.

Banana Pineapple Delight makes 16 servings

Ingredients: 1-1/2 cup graham cracker crumbs 1/3 cup reduced-fat margarine 2 bananas 1 (8 oz.) package reduced-fat cream cheese (or Neufchatel), softened 1-1/2 cups skim milk 1 package (four servings) sugar-free instant vanilla pudding 1 (20 oz.) can crushed pineapple, drained 1/2 of an 8-oz. tub frozen "Lite" whipped topping, thawed Directions: 1. Mix graham cracker crumbs and reduced-fat margarine with fork or pastry cutter until margarine is cut into crumbs. Wet fingers and press mixture into bottom of a 9” x 13” baking dish. No baking is required. 2. Slice bananas and spread evenly over crumb mixture. 3. Beat softened cream cheese until very smooth and gradually add milk, beating until smooth. Add pudding mix and beat 1 minute or until mixture begins to thicken. Spoon evenly over bananas and spread with rubber scraper. 4. Spread drained crushed pineapple over the pudding layer. 5. Spread whipped topping over pineapple layer with rubber scraper, making sure to spread to edges of baking dish. 6. Refrigerate at least one hour, but refrigerating three or more hours is best. 7. Cut into 16 pieces and serve chilled.





Blueberry Crumb Cake makes 9 servings

Ingredients:

1 cup all-purpose flour

1/2 cup granulated sucralose

2 tsp. baking powder

1/4 tsp. salt

1 large egg

1/2 cup skim milk

1 Tablespoon canola oil

1/2 tsp. vanilla

1 cup blueberries (fresh or frozen)

Topping:

6 Tablespoons all-purpose flour

3 Tablespoons granulated sucralose

2 Tablespoons margarine

Nonstick spray

Directions:

1. Preheat oven to 375 degrees. Spray an 8"×8" baking pan with nonstick spray.

2. In a bowl, whisk together the flour, sucralose, baking powder, and salt.

3. In another bowl, combine the egg, milk, canola oil, and vanilla extract.

4. Stir wet mixture into dry, mixing until just combined.

5. Pour batter into prepared pan.

6. Sprinkle blueberries over the batter.

7. To make topping, combine flour and sucralose in a small bowl. Cut in margarine

until mixture resembles coarse crumbs. Sprinkle topping evenly over blueberries.

8. Bake for 35 to 45 minutes until edges of cake pull away from sides of the pan. Cut

into 9 pieces.





Buttermilk Chocolate Cake makes 18 servings

Ingredients:

1-3/4 cups all-purpose flour

1/2 cup plus

2 Tablespoons sucralose, brown sugar blend

3/4 cup cocoa powder

1 -1/2 tsp. baking soda

1 -1/2 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. salt

1 -1/4 cups 1% buttermilk

2 large eggs

1/4 cup tub margarine (not light), melted

1 -1/2 tsp. vanilla extract

1 cup boiling water

Nonstick spray

Powdered sugar for garnish (optional)

Directions:

1. Preheat oven to 350° degrees.

2. Coat a 9"×13" baking dish with nonstick spray.

3. In a large bowl, combine flour, brown sugar blend sucralose, cocoa, baking soda,

baking powder, cinnamon, and salt. Set aside.

4. In a large mixing bowl, combine buttermilk, eggs, melted margarine, and vanilla.

5. Mix on low speed until well blended.

6. Gradually beat in boiling water.

7. Gradually add fl our mixture and mix on low speed until just blended.

8. Pour batter into prepared pan and bake 25 minutes or until a toothpick inserted in

center comes out clean.

9. Cool cake on a wire rack.

10. Dust with powdered sugar if desired.



Creamy Herb Dip makes 8 servings

Ingredients: 1/2 cup fat-free sour cream 1/4 cup plain fat-free yogurt 1/4 cup reduced-fat mayonnaise 1/2 tsp. dried parsley flakes 1/2 tsp. dried minced onion 1/2 tsp. dried dill weed 1/2 tsp. salt free seasoning 1/2 tsp. sugar 1/8 tsp. salt Pinch black pepper

Directions: 1. Combine all ingredients in bowl. 2. Chill for at least 1 hour or overnight. 3. Serve with fresh vegetables or crackers

• Fresh vegetables and crackers are not included in the nutritional analysis.



Cucumber-Dill Spread makes 9 servings

Ingredients: 1 (8 oz.) pkg. fat-free cream cheese, softened 1 tsp. lemon juice 1 tsp. minced onion 1/4 tsp. dill weed 1/8 tsp. salt 1/8 tsp. black pepper 1/8 tsp. prepared horseradish Dash hot pepper sauce 1/3 cup finely diced, peeled, and seeded cucumber Directions:

1. In a mixing bowl, beat cream cheese until smooth. 2. Add remaining ingredients except cucumber. 3. Blend until smooth. Fold in cucumber. 4. Cover and chill for at least one hour. 5. Serve with fresh vegetables.

• Assorted vegetables for dipping are not included in nutritional analysis





Fast Fruit Salad or Dessert makes 8 servings

Ingredients:

8 oz. can of pineapple tidbits, in light juice, drained well

8 oz. can chunky mixed fruit, in light juice, drained well

11oz. can mandarin oranges, in light juice, drained well

1 cup grapes, white, red or mixed, cut in half

1 cup reduced-fat sour cream

2 Tablespoons granulated sucralose

¼ cup flaked coconut, optional

Directions:

1. Combine all ingredients in a medium-sized serving bowl.

2. Garnish with flaked coconut if desired.

3. Serve immediately or chill until time to serve.




Fresh Fruit Tarts makes 12 servings

Ingredients:

12 wonton skins

2 Tablespoons sugar-free jelly or fruit spread

1- 1/2 cup diced fresh fruit*

1 cup non-fat yogurt, any flavor

Cooking spray

* Fruit combinations depend on what is in season.

Any of the following could be used: bananas,

strawberries, blueberries, grapes, kiwi, raspberries,

peaches, orange sections, etc.

Directions:

1. Preheat oven to 375° F and spray muffin tins

with cooking spray.

2. Press wonton skins into muffin tins allowing the

corners to stand up over the edges.

3. Bake wontons until lightly brown. Watch carefully, may cook very quickly.

4. Remove from oven and carefully take each wonton out of muffin tin and allow time

for cooling.

5. Warm jelly or fruit spread and lightly coat bottom of each wonton

6. Fill each bowl with fruit and a rounded dollop of yogurt on top

7. Garnish with small piece of fruit or a dab of jelly/spread and serve immediately.

Notes: This recipe can be used as a dessert or as an appetizer. It is very easy to prepare and looks

lovely. Wonton shells are generally located near the produce section in the grocery store and do not need

to be refrigerated until after they are opened. The baked wonton shells could also be filled with pudding,

ice cream or other dessert type items. They could also be used as a luncheon dish by filling them with

chicken, tuna, or crab salad.

Recipe from Dining with Diabetes, WVU Extension


Fruit and Yogurt Parfait makes 4 servings Ingredients: 1- 1/2 cups mixed fruit (berries, chopped fresh fruit, well-drained fruit cocktail packed in juice, or any combination of fruit desired) 1/4 tsp. ground cinnamon 1- 1/2 cups fat-free plain yogurt 3/4 tsp. vanilla extract 2- 1/2 Tbs. granulated sucralose 1/4 cup low-fat granola

Directions: 1. Combine the fruit and cinnamon in a bowl and gently mix. 2. In a separate bowl, mix together yogurt, vanilla, and sucralose. 3. Layer 3Tablespoons of fruit in each parfait glass. 4. Top with 3Tablespooons of yogurt. 5. Repeat layers and garnish each parfait with 1 Tablespoon of

granola.





Fruit Punch makes 10 servings

Ingredients:

1 (.35 oz.) sugar-free tropical punch soft drink mix

2 cups water

1/2 (12 oz.) can unsweetened frozen orange juice

concentrate, thawed

2 liters diet lemon-lime soda

Directions: 1. In a large pitcher, combine soft drink mix

and water; mix well.

2. Add orange juice concentrate; mix well.

3. When ready to serve, pour into punch bowl

and add the soda.

4. Serve chilled.





Herbed Vegetable Dip makes 20 servings

Ingredients:

1 (16 ounces) carton low-fat cottage cheese

3 Tablespoons skim milk

3/4 cup fat-free mayonnaise

1 Tablespoon dried minced onion

1 Tablespoon dried parsley flakes

1 tsp. dill weed

1 tsp salt-free seasoning blend

1/4 teaspoon garlic powder

Fresh vegetables and/or crackers*

*not included within nutritional analysis

Directions:

1. In a blender, mix cottage cheese and

milk until smooth.

2. Stir in remaining ingredients and mix well.

3. Cover and chill overnight in bowl.

4. Serve with fresh vegetables and/or crackers



New Sweet Potato Pie makes 8 servings

Ingredients: 16 oz. sweet potatoes, baked and peeled 12-oz. can evaporated skim milk 1 egg 2 egg whites 1/2 cup biscuit mix 2 Tablespoons dark brown sugar 4 packets sugar substitute 2 tsp. pumpkin pie spice (or 1 tsp. cinnamon, and 1/2 tsp. each nutmeg, cloves, ginger) 2 tsp. butter flavoring Non-stick baking spray Optional: ¼ cup chopped pecans

Directions: 1. Preheat oven to 350F°. Lightly spray a 9-inch pie pan with non-stick spray. 2. Bake (or microwave) sweet potatoes until tender. Cool slightly and peel. 3. Place all ingredients in a blender, food processor, or mixing bowl. Blend for 1

minute or beat 2 minutes with mixer. 4. Pour into pie pan. If desired, and if calories permit you, sprinkle with chopped

pecans. 5. Bake for 50 minutes or until center is puffed up. To test for doneness, push the blade

of a clean table knife into the center of the pie. The blade will come out clean if the pie is done. (The center of the pie will be puffed up when you remove it from the oven, but it will fall as it cools.)

6. Cool and serve with a spoonful of whipped topping (2 Tablespoons of whipped topping are a “Free Food”).





Orange Poppy Seed Cake makes 18 servings

Ingredients:

Cake: 1 -1/2 cups granulated sucralose

3 large eggs

1 -1/3 cups cottage cheese (4% fat)

1 cup fat-free plain yogurt

1/3 cup canola oil

4 -1/2 Tablespoons frozen orange juice concentrate, thawed

1 -1/2 Tablespoons finely grated orange rind

2 cups all-purpose flour

3 -1/2 tsp. baking powder

3 tsp. poppy seeds

3/4 tsp. baking soda

Nonstick spray

Glaze:

1 oz light cream cheese, softened

1/2 cup powdered sugar

1 -1/2 Tablespoons frozen orange juice concentrate, thawed

Directions:

1. Preheat the oven to 350 degrees. Spray a 9"×13" pan

with nonstick spray.

2. In a large bowl, combine sucralose, eggs, and cottage cheese. Beat at high speed of electric

mixer until smooth. Add yogurt, oil, orange juice concentrate, and orange rind. Continue

beating until smooth.

3. In another bowl, combine flour, baking powder, poppy seeds, and baking soda. Stir the dry

ingredients into the orange mixture until everything is just combined. Pour the mixture into

prepared pan.

4. Place the pan in the center of the oven and bake for 25 to 30 minutes or until a tester

inserted in the center comes out clean. Cool on a wire rack.

5. In a small mixing bowl, combine all ingredients for glaze. Beat at medium speed of an

electric mixer until smooth. Spread glaze evenly over cake.





Peach and Berry Crisp makes 16 servings

Ingredients:

6 cups fresh or frozen sliced peaches,

peeled and drained

2 cups fresh or frozen blueberries,

raspberries, or blackberries

3-4 Tablespoons granulated sucralose

1/2 tsp. ground nutmeg

1/4 tsp. cinnamon

1/2 cup oatmeal

4 tablespoons Flour

2 Tablespoons packed brown sugar

2 Tablespoons reduced calorie margarine

1/4 tsp. cinnamon

Directions:

1. Preheat oven to 375° F.

2. Combine peaches and berries in an

ungreased 11” x 7” inch baking pan.

3. Mix sucralose, nutmeg and cinnamon

in small bowl, sprinkle over fruit, and stir gently.

4. Mix oatmeal, flour, brown sugar, margarine, and cinnamon together and spread over

fruit.

5. Bake, uncovered, 35-40 minutes.





Pineapple Cream Cheese Spread makes 8 servings

Ingredients 1 (8 oz.) fat-free cream cheese, softened

1 (8 oz.) unsweetened crushed pineapple, drained

Directions:

1. In bowl, combine cream cheese and pineapple.

2. Serve with vegetable sticks or crackers.

*Vegetables and crackers are not included in the nutritional analysis.




Yogurt Fruit Dip makes12 servings

Ingredients:

2 cups plain fat-free yogurt

2 Tablespoons brown sugar

1 Tablespoon frozen orange juice concentrate, thawed

1/2 tsp. vanilla extract

1/4 tsp. ground cinnamon

.

Directions:

1. Line a strainer with a paper coffee filter or cheesecloth;

place over bowl.

2. Put yogurt in strainer; refrigerate for 8 hours.

3. Discard liquid in bowl.

4. Combine yogurt, brown sugar, orange juice concentrate,

vanilla extract, and cinnamon; mix well.

5. Serve with fresh fruit of your choice.

• Fresh fruit of your choice is not included in nutritional analysis


Documents

Apple Spice Snack Cake makes 12 servings · 11oz. can mandarin oranges, in light juice, drained well 1 cup grapes, white, red or mixed, cut in half 1 cup reduced-fat sour cream 2