Grilled Peach- and Mustard-Glazed Pork Tenderloin

If you are a diabetic your best bet is to use sugar-free preserves, this is a tasty easy recipe I got from betty crocker and it is so good. http://www.bettycrocker.com/recipes/grilled-peach--and-mustard-glazed-pork-tenderloin/30581893-5cc6-43e6-901c-71d803e561ae

Marinade

1/2	cup peach preserves
2	tablespoons Dijon mustard
2	teaspoons olive or vegetable oil
1/4	teaspoon dried thyme leaves
1/4	teaspoon salt

Pork

2	pork tenderloins (about 3/4 lb each)

1. In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
2. Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
3. In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Substitution

Apricot preserves can be used instead of the peach preserves.

How-To

Zippered freezer plastic bags are great for mess-free marinating. Place the meat in the bag, fold over the top and squeeze out all the air, allowing the marinade to completely coat the food. When it's time to grill, take the bag outside and transfer the marinated meat to the grill.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 220
  • (Calories from Fat 60),

• Total Fat 6g
  • (Saturated Fat 1 1/2g,
  • Trans Fat 0g),
• Cholesterol 45mg;
• Sodium 280mg;
• Total Carbohydrate 19g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 22g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 0 Starch;
• 1 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 3 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.

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Double Chocolate Cheesecake

who loves dessert? Me! Here is a diabetic friendly dessert from pillsbury http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=4517

Ingredients:

	Crisco® Original No-Stick Cooking Spray
3/4	cup graham cracker crumbs
1/4	cup sugar ( I use splenda blend)
3 (8 oz.)	packages reduced fat cream cheese, softened
1/3	cup unsweetened cocoa powder
3	tablespoons Pillsbury BEST® All Purpose Flour
3	large egg whites
1 (14 oz.)	canEagle Brand® Low Fat Sweetened Condensed Milk
1	large egg
1/4	cup semi-sweet chocolate chips, melted
1 1/2	teaspoons vanilla extract

Preparation Directions:

1.	HEAT oven to 300°F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
2.	COMBINE graham cracker crumbs and sugar; sprinkle evenly into bottom of pan.
3.	BEAT cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
4.	BAKE 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

Brownie Bites with Caramel Fluff

I found this on pillsbury and it  is low sugar and lowfat, we like that. http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=3898

Ingredients:

	Crisco® Original No-Stick Cooking Spray
1 (12.35 oz.)	package Pillsbury® Reduced Sugar Chocolate Fudge Brownie
1/3	cup Crisco® Pure Vegetable Oil
OR	1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3	tablespoons water
1	large egg
1/3	cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping, plus additional for drizzling if desired
2	cups sugar free frozen whipped topping, thawed
2	teaspoons mini semi-sweet chocolate chips

Preparation Directions:

1.	HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
2.	COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
3.	BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish.
4.	STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired.