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Source: Diabetic Cooking, July/August 2006


Strawberry Banana Cream Trifle


Ingredients:


1 lb strawberries, sliced
1/2 c measure-for-measure sugar substitute
1 box (.32 oz) sugar-free strawberry-flavored gelatin
1 c boiling water
1 c ice cold water
1 box (.9 oz) sugar-free, fat-free banana cream pudding mix
1 3/4 c fat-free (skim) milk
1 angel food cake (10.5 oz), cut into thirds horizontally


Directions:


Gently toss strawberries with sugar substitute in medium bowl. Set aside. Stir gelatin into boiling water in separate medium bowl, 2 minutes or until completely dissolved. Stir in ice cold water until well mixed. Freeze 5 minutes to soft-set gelatin. Mix pudding and milk in third medium bowl with mixer on medium 2 minutes. Refrigerate 5 minutes to soft-set. Arrange 1 layer angel food cake into bottom of trifle bowl. Tear 1 remaining layer into pieces to fill in any gaps as well as the round hold in middle of cake. Set aside. Remove gelatin and pudding from freezer and refrigerator. Stir together until well blended. Gently stir in sliced strawberries. Spoon half strawberry mixture over cake in trifle bowl. Arrange remaining angel food cake layer on top of strawberry mixture. Fill in any gaps with remaining torn pieces of cake. Spoon remaining strawberry mixture over second layer of angel food cake. Cover and refrigerate 2 hours or until completely set. Serve chilled.


Makes 20 (1/2 Cup) Servings.


Dietary Exchanges: 1 Starch


Nutrients Per Serving:
59 Calories
0 g Total Fat
0 g Saturated Fat
3% Calories From Fat
13 g Carbohydrate
2 g Protein
0 mg Cholesterol
186 mg Sodium
<1 g Fiber


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Peaches With Raspberry Sauce


Ingredients:


1/2 c water
1 c raspberries
1/4 c measure-for-measure sugar substitute
6 peach halves
1/3 c vanilla low-fat yogurt


Directions:


Combine water, sugar substitute and raspberries in small saucepan. Bring to boil. Boil 1 minute. Place in blender or food processor and process until smooth. Set aside. Let cool 15 minutes. Drizzle raspberry sauce on each of 6 serving dishes. Place a peach half on each dish. Spoon 1 tablespoon yogurt over each peach half. Garnish with mint leaf, if desired.


Makes 6 Servings (1/2 Peach, 1/4 Cup Sauce and 1 Tablespoon Yogurt).


Dietary Exchanges: 1/2 Fruit


Nutrients Per Serving:
41 Calories
0 g Total Fat
0 g Saturated Fat
8% Calories From Fat
10 g Carbohydrate
1 g Protein
<1 mg Cholesterol
9 mg Sodium
2 g Fiber


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Melon Bubbles


Ingredients:


1 1/2 c boiling water
1 pkg (8-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calories Gelatin
2 1/2 c cold club soda or seltzer
1 c melon balls (cantaloupe, honeydew and/or watermellon)


Directions:


Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold club soda. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Measure 1 cup thickened gelatin into medium bowl; set aside. Stir melon balls into remaining gelatin. Spoon into 8 champagne glasses or dessert dishes. Beat reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over gelatin in glasses. Refrigerate 3 hours or until firm.


Makes 8 Servings.


Dietary Exchanges: Free


Nutrients Per Serving:
15 Calories
0 g Total Fat
0 g Saturated Fat
2 g Carbohydrate
2 g Sugar
2 g Protein
0 mg Cholesterol
70 mg Sodium
0 g Dietary Fiber


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Berry Creamy Sandwich Cookies


Ingredients:


1/4 c PHILADELPHIA Strawberry Light Cream Cheese Spread
12 SNACKWELL’S Sugar Free Lemon Cream Sandwich Cookies
1/2 c fresh raspberries
1/2 c fresh blueberries


Directions:


Spread cream cheese spread evenly onto cookies. Place 1 raspberry in center of each cookie. Arrange ring of blueberries around each raspberry. Serve immediately, or cover and refrigerate up to 1 hour.


Makes 12 (1 Topped Cookie) Servings.


Dietary Exchanges: 1/2 Carbohydrate, 1/2 Fat


Nutrients Per Serving:
60 Calories
2.5 g Total Fat
1 g Saturated Fat
10 g Carbohydrate
2 g Sugar
<1 g Protein
<5 mg Cholesterol
65 mg Sodium
<1 g Dietary Fiber