My low sugar carrot cake

Here is a carrot cake I make and it is so good. I am a diabetic so it is low sugar. as you can see it is pretty good and didn't last but a day after thanksgiving

INGREDIENTS

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2½ teaspoons ground cinnamon
• 4 large eggs
• 1 cup vegetable oil
• 1 cup SPLENDA^® Sugar Blend
• 2¾ cups shredded carrots
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup flaked coconut
• ½ cup chopped walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat eggs, vegetable oil, and SPLENDA^® Sugar Blend at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
5. Pour batter into prepared cake pans.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
8. Calories 430 | Calories from Fat 230 | Fat 25g (Saturated 5g) | Cholesterol 70mg | Sodium 380mg | Carbohydrates 42g | Fiber 3g | Sugars 23g | Protein 6g

maple cream cheese frosting

1 package (8 ounces) cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup  pure maple syrup

1/2 teaspoon pure vanilla extract

2 cups confectioners' sugar

    1 cup chopped walnuts

diabetic pecan pie

If you weren't aware Karo has a corn sryup with half the sugar of the orginal. If you are a type 2 diabetic you should be able to use it and have some pecan pie.

1. 1 cup Karo® Lite Syrup*
2. 3 eggs
3. 1/2 cup of splenda
4. 1/2 cup of splenda brown sugar
5. 2 tablespoons smart balance spread, melted
6. 1 teaspoon  Pure Vanilla Extract
7. 1-1/2 cups (6 ounces) pecans
8. 1 unbaked 9-inch deep dish pie crust
9. Preheat oven to 350°F.
10. Mix syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
11. Pour into pie crust.
12. Bake on center rack of oven for 60 to 70 minutes.
13. Cool for 2 hours before serving.

Chocolate Tart with Hazelnut Shortbread Crust

Here is a nice little dessert for diabetics and non-diabetics.

Ingredients

Crust

·         1 cup whole-wheat pastry flour

·         1/4 cup all-purpose flour

·         1/2 cup hazelnuts

·         1/4 cup sugar (I use splenda)

·         1/2 teaspoon salt

·         4 tablespoons cold unsalted butter, cut into small pieces

·         2 tablespoons hazelnut oil, or canola oil

·         1 tablespoon ice water

Filling

·         1 1/2 teaspoons unflavored gelatin

·         1 tablespoon water

·         3/4 cup low-fat milk

·         2 large egg yolks

·         2 1/2 tablespoons plus 1/4 cup sugar, divided ( I use splenda)

·         1 tablespoon all-purpose flour

·         2 ounces unsweetened chocolate, finely chopped

·         1 tablespoon coffee liqueur, such as Kahlua (optional)

·         4 dried egg whites (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites)

·         1/8 teaspoon cream of tartar

Preparation

Preheat oven to 400ºF.

To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.

Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack.

To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.

Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.

Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth.

Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.

Tips & Notes

·         Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)

·         Ingredient Note: Dried egg whites are pasteurized—a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition

Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrates; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium.

2 Carbohydrate Serving

Exchanges: 2 carbohydrates (other), 3 fat

Apple Confit

I am a diabetic, my hubby and kids  aren't thank the good lord. Diabeties runs on both sides of my family my mom has type 2 and my dad had type 1. I have type 2 which is better of the too, My nephew bless his heart is type 1. I am going to post some recipes for diabetics for thanksgiving also. I know how hard the holidays can be, you have to watch what you eat or it mess up your blood sugar, hate to say this but it is from experience and it can make you pretty sick. This is a good recipe for your sweet tooth and it is low in calories also.

3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden    Delicious

1/4 cup splenda

1 tablespoon of lemon
1/4-1/2 teaspoon ground cinnamon   
1 teaspoon vanilla extract

Preparation
Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Stir in vanilla. Cover and cook until the apples are very tender and almost translucent, but not pureed, cook for 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low.  Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.when you serve add some chopped walnut or pecans

Nutrition

Per serving: 98 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrates; 0 g protein; 4 g fiber; 2 mg sodium; 168 mg potassium.

Nutrition Bonus: Fiber (16% daily value).

2 Carbohydrate Serving