Apple and Peanut Butter Crumb Pie

Apple and Peanut Butter Crumb Pie

Remember how good it tasted to dunk an apple slice into the jar of peanut butter you were a kid? Well, it still does, and this is a neater way to enjoy he treat!

Serves 8

3 cups ( 6 small) cored, peeled, and sliced cooking apples

1 ( 6 –ounce) purchased graham cracker piecrust

2 tablespoons cornstarch

½ cup SPLENDA Granular

1 cup unsweetened apple juice

¼ cup water

6 tablespoon reduced – fat peanut butter

6 tablespoons purchased graham cracker crumbs or

6 ( 2 ½ - inch) graham cracker squares made into crumbs

Preheat oven to 350 degrees. Evenly arrange apple slices in piecrust. In a medium saucepan. Combine cornstarch, SPLENDA, apple juice , and water. Add ¼ cup peanut butter. Mix well to combine . Cook over medium heat until mixture thicken sand starts to boil, stirring constantly. Evenly spoon hot mixture over apples. In a medium bowl, combine graham cracker crumbs and remaining 2 tablespoons peanut butter until mixture is crumbly. Evenly sprinkle crumb mixture over top of pie. Bake for 25 to 30 minutes. Place pie place on a wire rack and let set for at least 1 hour. Cut into 8 servings.

Each serving Equals

HE: 1 Bread * 1 Fruit * 1 Fat * ¾ Protein *

¼ Slider * 10 Optional Calories

246 Calories * 10 gm Fat * 4 gm Protein *

35 gm Carbohydrate * 253 mg Sodium *

6 mg Calcium * 2 gm Fiber

DIABETIC EXCHANGES: 1 ½ Starch * 1 Fruit * 1 Fat * ½ Meat 

Garden Nut Bread

Garden Nut Bread

 Imagine being able to boost your intake of healthy fruits and vegetables simply by nibbling a piece of this tasty and colorful  bread ! It’s miracle of flavors that celebrates the glories rewards nature gives us each year

Serves 8

1 ½ cups reduced fat- biscuit baking mix

1 cup SPLENDA* Granular

1 teaspoon ground cinnamon

1 teaspoon baking powder

¼ cup reduced- calorie margarine

½ unsweetened applesauce

1 egg, beaten or equivalent in egg substitute

 1 teaspoon vanilla extract

1 cup grated carrots

 ¾ cup seedless raisins

¼ cup chopped walnuts

  Preheat oven to 325 degrees. Spray a 9-by-5-inch loaf pan with butter flavored cooking spray. In a large bowl, combine baking mix, SPLENDA, cinnamon and baking powder. In a medium bowl, combine margarine and applesauce. Stir in egg and vanilla extract. Add margarine mixture to baking mix mixture. Mix gently just to combine . Fold in zucchini, carrots raisins , and walnuts. Evenly spread batter into prepared loaf pan. Bake for 40 to 45 minutes or until a toothpick insereted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack . Cut into 8 slices.

Each serving equals:

HE: 1 Bread * 1 Fat * ¾ Fruit * ½ Vegetable

¼ Protein * ¼ Slider * 5 Optional Calories

278 Calories * 10 gm Fat * 5 gm Protein *

42 gm Carbohydrate * 540 mg Sodium *

107 gm Calcium * 2 gm Fiber

DIABETIC EXCHNAGES: 1 Starch * 1 fat * 1 Fruit

½ Vegetable 

Holiday Pecan Fudge

Holiday Pecan Fudge

            Fudge is such an all-American favorite, especially around the holidays, but most healthy eaters figure it’s a definite no-no. I’m so pleased to prove them wrong. This recipe tastes rich and decadent, but because it’s made with nonfat milk and a moderate amount of chocolate and nuts , it’s good-for-you choice

Serves 8 @ pieces

 1 1/3 cups nonfat dry milk powder

1 ¼ cups water

 ½ cup cornstarch

2/3 cup SPLENDA* Granular

 1 cup mini chocolates chips

¼ cup coarsely chopped pecans

  Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry milk powder, water, cornstarch, SPLENDA , and chocolate chips . Cook over medium heat until mixture thickens and chocolate chips are melted , stirring constantly. Place saucepan on a wire rack. Stir in vanilla extract . Using an electronic mixer, beat on MEDIUM until mixture is light and fluffy. Fold in pecans, using a sturdy  spoon. Spread mixture into prepared baking dish. Refrigerate for at least 6 hours or until firm. Cut into 16 pieces.

Each serving equals

HE: 1 Bread* 1 Fat * 1/3 Fat-Free Milk

1/2 Slider * 3 Optional Calories

208 Calories *8 gm Fat * 5 gm Protein

 29 gm Carbohydrate *66 Sodium

 161 mg Calcium *1 gm Fiber

DIABETICS EXCHANGES: 1 1/2Starch/ Carbohydrate

 1 Fat *1/2 Fat-Free Milk.

Peanut Cluster Balls

Peanut Cluster Balls

            Microwave cooking is great for candy recipes because it melts foods so beautifully, and you can do everything in just one bowl! These candy charmers are impressively good and ready in very little time.

 Serves 8 (2 each)

 ½ cup miniature marshmallows

 ¼ cup mini chocolate chips

 ½ cup SPLENDA* Granular

1 tablespoon + 1 teaspoon reduced-calorie margarine

1 teaspoon vanilla extract

3/2  cup dry-roasted peanuts

            Place a large piece of waxed paper on a baking sheet. In an 8-cup glass microwaveable measuring cup, combine marshmallows, chocolate chips, SPLENDA* and margarine . Cover and microwave on HIGH (100% power) for 30 seconds, stirring after 15 seconds. Stir in vanilla extract. Add peanuts completely. Drop mixture by tablespoonful onto prepared baking sheet to form 16 mounds. Refrigerate for at least 39 minutes or until firm.

Each serving equals

HE:1 Fat * 1/3 Protein *1/4 Slider

3 optional Calories* 107 Calories

7 gm Fat *3 gm Protein *8 gm Carbohydrate

25 mg sodium *7 mg Calcium *1 gm Fiber

DIABETIC EXCHANGES: 1 Fat *1 Other Carbohydrate

Chocolate Quickie Cluster

Chocolate Quickie Cluster

   Can you believe  that chow mein noodles work amazingly well in a cookie recipe? It’s true , they do. These are sweetly crunchy, with just a hint of salty contrast. Reminds me of Phyllis, who always likes a bite of pretzel after her dish of sugar-free, fat-free ice cream!

            Serves 12 (2 each)

½ cup mini chocolate chips

¼ cup SPLENDA* Granular

1 tablespoon water

1 cup coarsely chopped chow mein noodles

 ½ cup miniature marshmallows

 Place a large piece of waxed paper on a baking sheet. Place chocolate chips in an 8-cup glass microwaveable measuring cup. Microwave on HIGH (100% power ) for 1 ½ minutes or until chips are melted , stirring every 30 seconds. Stir in SPLENDA* and water. Add chow mein noodles marshmallows. Mix gently by teaspoonful onto prepared baking sheet to form 24 clusters. Refrigerate for at least 1 hour.

Each serving equals

HE: ¼ Bread *1/4 Slider * 10 Optional Calories

50 Calories* 2 gm Fat * 1 gm protein

 7 gm Carbohydrate * 18 mg Sodium

 2 mg Calcium* 0 gm Fiber

DIABETIC EXCHANGES: ½ Other Carbohydrate

Chocolate Peanut Butter Krispy Bites

Chocolate Peanut Butter Krispy Bites

            Isn’t it fun to think you get three (count ‘em , three ) of these marvelous mouthfuls ? clever cooks have mixed up  cereal sweets for years, but I thing this combo is one of my favorites.

Serves 8 (3 each)

½ cup reduced- fat peanut butter

½ cup mini chocolate chips

¼ cup SPLENDA* Granular

3 cups Rice Kris pies cereal.

Place a large piece of waxed paper on barking sheet. In an 8- cup glass microwaveable measuring cup, combine peanut butter , chocolate chips, and SPLENDA*. Microwave on HIGH (100% power ) for 40 seconds for until mixture is melted, stirring after 20 seconds. Fold in Rice Kris pies cereal. Drop mixture by teaspoonful onto prepared baking sheet to form 24 pieces. Refrigerate for at least 30 minutes or until firm.

Each serving equals

HE:1 Protein* 1 Fat* ½ Bread

¼ Slider *17 Optional Calories

176 Calories*8 gm Fat *5 gm Protein

 21 gm Carbohydrate *232 mg Sodium

 3 mg Calcium *1 gm Fiber

DIABETIC EXCHANGES: 1Starch *1 fat *1/2  Meat