HR-2003 Culinary

We as a diabetic desserts and sweet treats, too. Let’s sit down, everyone looked to enjoy dessert! The proceeds of delicious desserts for diabetics from this article in your life are sure to enjoy. And they are very tasty, too. Tell the children, and they enjoy it. My grandchildren eat my desserts, diabetic, and they usually never know the difference. These peanut butter bars are perfect for a snack with coffee, hot chocolate or a glass of milk. You are not chaotic, making it ideal for picnics, lunch boxes, work tailgating, etc. To go in another direction, try the Peach Meringue Tart.

Chocolate Chip Bars, OJ
3 / 4 cup whole wheat flour for bakery products *
3 / 4 c. Teaspoon baking powder
Pinch of salt
1 cup peanut butter
1 / 3 cup Splenda Brown Sugar Mix
1 egg, lightly beaten
1 / 2 cup skim milk
C. 1 teaspoon vanilla extract
No sugar 1 / 2 cup chocolate chips **

Preheat oven to 350 degrees. Spray a frying pan or an 8-inch square dish with nonstick cooking spray and set aside.

In a small bowl, combine flour, baking powder and salt.

In a medium bowl, combine peanut butter, Splenda, and egg, stir vigorously until creamy. Add milk and vanilla, stirring until smooth.

Flour mixture to butter mixture and stir until well blended peanut. Stir the chocolate chips.

Divide the batter into the prepared pan. With the knock back of a large spoon or your hands until dough is smooth. Bake at 350 degrees for 15 minutes or until slightly puffed and just starting to get light brown around the edges. Not overcook! Remove from the oven and 10 to 15 minutes before cutting into 16 bars.

* If you do not have whole wheat pastry flour, use 1 / 2 cup whole wheat flour and cake flour 1 / 4 cup.

** I use sugar-free chocolate chips, Hershey. They are very good. If your grocer does not, use dark chocolate chips.

Per bar: about 137 calories, 12 g carbohydrate, 4 g protein, 8 g (2 g sat) fat, 9 mg cholesterol, 106 mg sodium, 1 g fiber

PEACH meringue
2 proteins
C. Tea cream 1 / 8 Scale
1 / 4 c. Teaspoon almond extract
1 / 2 c. Teaspoon vanilla extract
Blend 2 tablespoons baking tablespoons Splenda
4 fresh peaches, sliced
1 carton (8 ounces) frozen whipped cream without sugar topping, thawed
C. 1 tablespoon sliced ​​almonds, toasted, optional

Beat the egg whites with cream of tartar, almond extract and vanilla sugar until fluffy. Add Splenda and beat until set. Place the mixture in pie plate 8-inch hollow center of the mixture to form a shell. Bake a 275 degrees for 1 hour.

If the dish has cooled, place the peaches in the dish. (In the natural sweetness of the peaches, sprinkle with a little Splenda, if necessary.) Peaches Top with thawed whipped topping. Sprinkle almonds over filling as a topping, if desired.