Banana Muffins

Ingredients

1/2 cup (125 ml) margarine
1/2 cup (125 ml) brown sugar
1 tsp (5 ml) vanilla
2 eggs
1/4 cup (50 ml) sour cream
1 cup (250 ml) mashed bananas
3/4 cup (175 ml) brown rice flour
1/2 cup (125 ml) potato flour
1/4 cup (50 ml) low fat soy flour (I used tapioca flour)
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) salt

Directions

Preheat oven to 400F (200C). Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add sour cream and bananas and mix well. Sift the dry ingredients and add to mixture. Pour into non-stick muffins tins, 3/4 full and bake 15-20 mins.

Nutritional Information

Diabetic Caramel Apple Salad

3 large Granny Smith Apples; cored and diced
1/2 cup Walnuts
1/2 cup Raisins
1 cup Chopped celery
1 package small one, sugar free Butterscotch puddding
2 cup Non-fat plain yogurt

Directions

Mix cored and diced apples, raisins, celery and walnuts well. Mix butterscotch pudding and plain yogurt well. Mix pudding mixture with apple mixture well and refrigerate for at least an hour before serving.

Nutritional Information

Holiday Pumpkin Bread

Ingredients

1/4 cup margarine, softened
10 3/4 teaspoons Equal® Measure or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful
1 egg
2 egg whites
1/2 to 3/4 teaspoon orange extract
1 cup canned pumpkin
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup raisins, chopped
1/3 cup chopped pecans
3 Tablespoons apricot spreadable fruit
Pecan halves or chopped pecans, optional

Directions

Beat margarine and Equal® Measure until blended in mixer bowl; beat in egg, egg whites, orange extract, and pumpkin. Mix in combined flour, baking powder, baking soda, salt and spices; mix in chopped raisins and chopped pecans.

Spoon batter evenly in greased loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches. Bake bread in preheated 350 degree F oven until browned and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in pan 5 minutes; remove from pan and cool on wire rack. Heat spreadable fruit until melted in small saucepan; brush on bread and garnish with pecans.

Nutritional Information

Pumpkin Cheesecake

Ingredients

1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets Equal® sweetener or 1 teaspoons Equal® for Recipes or 2 Tablespoons Equal® Spoonful
5 Tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese, softened
1 package (8 ounces each) reduced-free cream cheese, softened
1 can canned pumpkin
2 eggs
2 egg whites
24 packets Equal® sweetener or 7 1/4 teaspoons Equal® for Recipes or 1 cup Equal® Spoonful
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Directions

Mix graham cracker and gingersnap crumbs, 3 packets Equal®, and melted margarine in bottom of 8 or 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300 degrees F.

Beat cream cheese until smooth in mixing bowl; beat in pumpkin, eggs, and egg whites. Mix in 24 packets Equal®, cornstarch and spices. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in preheated 300 degree F oven just until set in center, 45 to 50 minutes.

Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.

Nutritional Information

Strawberry Smoothy

Ingredients

1 8-ounce carton plain nonfat yogurt
1/4 cup skim milk
3 packets Equal® or 1 teaspoon Equal® Measure
3 cups frozen strawberries
1 cup ice cubes

Directions

In a blender container combine yogurt, milk and Equal®. With the blender running, add berries a few at a time through opening in lid. Blend until smooth, then add ice cubes one at a time through opening in lid, blending until slushy. Pour into glasses.

Nutritional Information