A friend of mine rented a house from a landlord that lived next door. What she didn't know was that nightly dinners were included in her rent. The landlord - a great cook married to a diabetic - would bring her dinners most evenings. All of the dinners were diabetic and heart disease friendly.
I was impressed with the woman's cooking and asked her how she made the desserts so tasty while staying within her diabetic guidelines. Her knowledge came from years of trying and testing.
The following two recipes were two of my favorites. I hope they satisfy your sweet tooth. Please let me know if you have recipes you'd like to add to our collection. E-mail me at heartdiseasediabetes@suite101.com.
BANANA SPLIT PIE
Ingredients:
* 1 graham cracker crust
* 1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
* 2 c. low-fat milk
* 2 bananas, sliced
* 1 (15 oz.) can crushed pineapple
* 1 c. Whipped Topping
* 1 tsp. vanilla
* 1/2 c. chopped toasted nuts
Directions:
Mix pudding with milk and beat until thick, pour into crust. Top with sliced bananas. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle nuts on top. Chill at least 2 hours.
DIABETIC CELEBRATION CHEESECAKE
Yield: 36 servings
37 calories per square
1 (3 ounce ) box sugar-free gelatin (choose the flavor you prefer)
8 ounces light cream cheese
1 package dry whipped topping mix
2 cups graham cracker crumbs
22 packets sugar replacement (divided)
7 tablespoons butter
Mix topping as box directs. Dissolve gelatin in 1 cup warm water. Set aside to cool. Mix together 6 packages of sugar replacement and graham cracker crumbs. Add melted margarine. Press 2 cups of crumb mixture firmly into 9 x 13-inch pan.
Cream remaining 16 packets with cream cheese. Stir in prepared whipped topping. Pour mixture over crust and sprinkle with remaining cracker crumbs.
Chill 3-4 hours. Slice into 36 squares. Freeze leftovers for future use. Defrost in refrigerator overnight before serving.
