Chocolate Crinkles

Here is a diabetic friendly cookie for christmas, I use splenda blend instead of sugar, and it is a pretty good cookie.

 

 

 

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup splenda blend
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions

1.     In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2.     Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

3.     Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Spiced Pumpkin Cheesecake

Sometimes dessert is hard if you are a diabetic, here is a safe holiday friendly dessert from the Kraft website
http://www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-121464.aspx

30 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/4 cup  finely chopped PLANTERS Pecans

1/4 cup soft margarine, melted

4 pkg.  (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

1/2 cup sugar

1/2 cup  SPLENDA® No Calorie Sweetener, Granulated

1 can (15 oz.) pumpkin

1 Tbsp.  pumpkin pie spice

2 tsp. vanilla

4   eggs

Make It

HEAT oven to 300°F.
MIX crumbs, nuts and margarine; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, sugar and SPLENDA® Granulated Sweetener in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
BAKE 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

SPLENDA is a trademark of McNeil Nutritionals, LLC.

Kraft Kitchens Tips

How to Use Fresh Pumpkin

Substitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the cream cheese, sugar and SPLENDA® Granulated, and adding 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.

How to Test Cheesecake Doneness

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Calories  210 Total fat  7 g Saturated fat  1.5 g Cholesterol  60 mg Sodium  520 mgCarbohydrate  26 g Dietary fiber  1 g Sugars  15 g Protein  12 g Vitamin A  110 %DV Vitamin C  2 %DV Calcium  30 %DV

Iron  10 %DV

Carb Choices: 2

Diet Exchange

1-1/2 Starch + 1 Meat (L) + 1 Fat

Chicken Fiesta Dip

Sometimes being a diabetic during  the holidays are hard, I have lost 3 pds since thanksgiving, because of my disease, I am forced to eat right. It really isn't that bad either, because you can my some delicous food. I got this off the kraft website http://www.kraftrecipes.com/recipes/chicken-fiesta-dip-107283.aspx they offer a lot of tasty recipes for people like me who are diabetic. Since I was diagnosed with this disease, I have lost a total of 80 pds which is super, I have totally changed my eating habits, and discovered it doesn't have to be fattening to be good, enjoy this holiday recipe

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1 cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1-1/2 cups  chopped cooked chicken

1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

4   green onions, sliced

1 small tomato, chopped

1/4 cup  sliced black olives

WHEAT THINS Big Snack Crackers

Make It

HEAT oven to 350°F.
MIX first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions.
SPOON into 9-inch pie plate.
BAKE 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives. Serve with crackers.

Calories  170 Total fat  7 g Saturated fat  2 g Cholesterol  15 mg Sodium  430 mg Carbohydrate  22 g dietary fiber  1 g Sugars  4 g Protein  5 g Vitamin A  6 %DV Vitamin C  0 %DV Calcium  10 %DV

Carb Choices: 1-1/2

Diet Exchange

1-1/2 Starch + 1 Fat

Spinach Waldorf Salad with Cinnamon-Apple Dressing

I so love spinach, my mom never had to trick me into eating it, and  Popeye was my favorite cartoon character, I guess, I was a weird kid.

½ cup mayonnaise

2 tablespoons frozen apple juice concentrate,

thawed

¼ teaspoon ground cinnamon

2 large red eating apples, cubed (about 4

cups)

½ cup seedless red grapes, halved

½ cup chopped celery (1 medium stalk)

½ cup chopped walnuts

4 cups torn fresh spinach leaves .
In large bowl, mix mayonnaise, juice concentrate and cinnamon until well blended. Stir in apples, grapes, celery and walnuts to coat. Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach; toss to mix and coat.

 

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Sugar Free Christmas Cookies

I am a diabetic, so in order for me to partake of christmas cookies, I have to eat low sugar and low-fat cookies, here is a recipe I found on diabetic gourmet, here is the website if you are looking for diabetic friendly recipes. http://diabeticgourmet.com/recipes/Desserts/Cookies/

• 1/2 cup butter flavored crisco
• 3 tablespoons splenda sugar blend
• 1 egg
• Several drops of food coloring (optional)
• 2 1/2 cups cake flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup skim milk
• 2 tablespoons water
• 1 teaspoon vanilla extract

1. Cream shortening. Add sweetener, egg, and food coloring (if desired); beat well.
2. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.
3. Chill dough 2 to 4 hours.
4. Preheat oven to 325 degrees F.
5. Roll out 1/8 inch thick and cut the cookies into desired shapes. Bake for 8 to 10 minutes.
6. Cool. Store in air tight container.