Diabetic desserts
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6 years ago
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Cooking for a Diabetic with HBP
Comments (20)Gourmet, not, but something for a different sweet. This was popular "way back when" in the full sugar, etc. version. Sugar Free Pumpkin Eclair Cake 1 can pureed pumpkin (not prepared pie filling) 1/2 cup canned fat free evaporated milk 1/2 cup skim milk 2 small packages sugar free, fat free instant vanilla pudding 1 and 1/4 tsp. pumpkin pie spice 1-8 oz. carton thawed sugar free whipped topping graham crackers Line an 11x7 dish with a layer of graham crackers. Mix pumpkin, milks, pudding mixes, and spices until smooth and slightly thick. Fold in half of the whipped topping. Spread half this mixture on top of the graham crakers. Top with another layer of graham crackers. Top with the other half of the mixture. Chill over night. When ready to serve, spread with remaining whipped topping and sprinkle lightly with crushed graham cracker crumbs, or pecans, or additional pumpking pie spice. I think some crushed ginger snaps might be a good topping. This could be doubled and do very nicely in a 9x13 dish or pan....See Morerecipe: patriotic trifle ...lf..w/diabetic exchanges
Comments (1)Also you can use COOL WHIP FREE which is very good!...See MoreRECIPE: diabetic pineapple dessert
Comments (0)DIABETIC PINEAPPLE DESSERT 15 oz can Crushed Pineapple ( drained ) 1 small carton of cream cheese 1 small pkg. Sugar free instant Vanilla Pudding Mix pineapple and cream of cheese Add pudding and place in graham cracker pie crust ( medium ) and mix well. Top with cool whip. Let it chill for at least 20 minutes Here is a link that might be useful: Home Cookin' Message Board...See MoreWhat's cooking in your kitchen for Thanksgiving?
Comments (43)There are only two of us, and no relatives in town...so we are going to Palm Springs for actual thanksgiving, staying at the Parker. Dinner will be at Mr. Parker's, if they actually do one (its a little unclear still). BUT, in honor of thanksgiving coming I decided to cook a turkey dish, something I rarely do. What I did was make pozole built around the idea of a traditional yucatan dish called "Pavo en Relleno Negro." The original is made with turkey stuffed with a kind of sausage meatloaf, with hard boiled eggs in the middle, which is simmered in a rich broth flavored with "Recado Negro." Recado Negro, also known as Chilmole, is a paste made primarily of charred chiles - pitch black in color. It is a very unique flavor, specific to the Yucatan - though it looks something like Oaxacan mole negro, it is completely different in flavor. Anyway, I cooked pozole in homemade turkey stock along with chopped tomato and a turkey breast. After the breast was poached, I removed it, shredded it, and then returned the meat to the pot. I also made meatballs with ground turkey, flavored with mexican oregano, thyme, bay, allspice, black pepper, and a bit of the chilmole, which I formed around hard boiled egg yolks (my wife doesn't like to eat pork; it would have been more traditional to use a pork sausage instead of the ground turkey here). These were browned and then finished by cooking in the pozole. The whole thing was enriched with a strained puree of Chile Mulatto, red sweet pepper and recado negro/chilmole....See MoreUser
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