Berries with Custard Sauce (DiabeticOnlineRecipes) 1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1-3/4 cups fat-free milk 3 egg yolks, slightly beaten 1 teaspoon vanilla 4 cups assorted fresh berries (such as raspberries, blackberries, blueberries, and/or halved strawberries) 1. For custard, in a heavy medium saucepan, combine sugar (if using), cornstarch, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. 2. Gradually whisk about half of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir over medium heat just until mixture is bubbly. Remove from heat. Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly. Strain mixture through a fine mesh sieve into a medium bowl. Stir in sugar substitute (if using) and vanilla. Cover the surface with plastic wrap. Chill for 2 to 24 hours. 3. To serve, divide berries among six dessert dishes. Spoon custard over berries. Makes 6 servings. *Sugar Substitute: We recommend Splenda granular, Equal packets, Equal Spoonful, Sweet 'n Low packets, or Sweet 'n Low bulk. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar. Make-Ahead Directions: Prepare custard as directed through Step 3. Cover and chill for up to 24 hours. Serve as directed.

I found this recipe yesterday when looking through some craft sites. Looks so refreshing, a must try. Lemony Lemon Bread This recipe makes two loaves and freezes well, so you can enjoy one when you make it, and enjoy the other loaf at a later date. This bread takes a bit of time to prepare, and requires at least 4 fresh lemons, but it is just as good (maybe better) the next day, so feel free to make it the day before you plan to serve it . ~ For the Lemon Cake ~ 1 1/2 cups cake flour 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 1/4 cups sugar 8 large eggs, at room temperature 1/4 cup grated lemon zest (from about 4 lemons) 1/4 cup fresh lemon juice 2 cups (4 sticks) unsalted butter, melted and cooled 1/2 cup sour cream, at room temperature 2 teaspoons pure vanilla extract ~ For the Lemon Syrup ~ 1/3 cup fresh lemon juice 1/3 cup sugar ~ For the Lemon Glaze ~ 2 cups confectioners' sugar 4-6 Tablespoons fresh lemon juice Making the Lemon Cakes (Recipe yields two 9"x5" loaves) Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well. Sift both flours, baking powder, baking soda and salt together in a medium bowl. Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes. Meanwhile, make the Lemon Syrup ~ In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside. Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked, but unglazed loaves will keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.) Make the Lemon Glaze ~ In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature. Recipe Source ~ Baked, New Frontiers in Baking

this is from Diabetes Self Management and would be such a refreshing cooling summer drink, and of course adding a little of your fave alcoholic content might spice it up LOL or even a little wine. Tropical orange velvet Preparation time: 5 minutes 1 container (8 ounces) nonfat, artificially sweetened lemon yogurt 1 can (6 ounces) frozen unsweetened pineapple-orange juice concentrate (not thawed) 1 cup skim milk 1/2 teaspoon vanilla extract 3 cups ice cubes Combine yogurt, frozen juice concentrate, milk, vanilla extract, and 1 cup ice cubes in a blender. Cover and process until smooth. Add remaining ice cubes 1 cup at a time, pushing them to the bottom of the blender with a spoon. Blend in pulses until smooth and frosty and serve immediately. Freeze leftovers in an airtight, microwave-safe container. Defrost in the microwave until slushy. Yield: 4 1/4 servings Serving size: 1 cup Nutrition Facts Per Serving: Calories: 129 Carbohydrate: 27 g Protein: 5 g Fat: Saturated fat: 0 Sodium: 85 mg Fiber: 0 Exchanges per serving: 1 skim milk, 1 fruit Carbohydrate choices: 2

Paula Deena says that if she gets a chance to cook for the president, she'll make him hot pepper jelly wings. No recipe from her but since I have both wings and the jelly, I did a search for them. I like this one. SWEET AND STICKY HOT WINGS (Food and Wine magazine) 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon dried garlic 1/2 teaspoon dried onion 1 teaspoon smoked paprika 2 pounds chicken wingettes and drumettes (see Note) 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot 2 tablespoons unsalted butter, melted 2 tablespoons hot pepper jelly, melted Preheat the oven to 500. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter and hot pepper jelly. Add the chicken wings to the sauce, stir to coat each wing and serve.