Diet/Diabetic Recipes

[Esther]

Seems diabetic recipes are in more demand these days. Please share.

[Esther]

Blubayou

This is an unofficial WW Recipe
Pineapple Angel Cake
Very Easy- My kind of cooking
1 angel food cake mix
1 large can of pineapple chucks in own juice
mix together in a large bowl
Cook in a glass pan according to the box directions. Taste kinda like a pineapple upside down cake.

[Blubayou]

Lemon Cheesecake

Crust:
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted
Lemon Curd:
1 1/2 teaspoons lemon zest

6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute
1. Make crust: Preheat oven to 325 degrees F.

2. Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture
onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is
set. Cool on rack.

3. Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutesuntil fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in
zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still
slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

4. Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar
substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and
continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd
over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake
in refrigerator several hours or overnight before serving.

[Blubayou]

Please edit - I forgot the Title Lemon Cheesecake

[Blubayou]

Banana Split Pie

Not really diabetic but can be adapted. Use Splenda
2 cups graham cracker crumbs
1 stick margarine, melted
½ cup sugar
2 large pkgs. instant vanilla puddings
5 cups milk
2 cans crushed pineapple (20-oz.) drained
5 large bananas, sliced
1 container Cool Whip (12-oz.)
2 cups chopped pecans
1 cup sliced maraschino cherries
1. Mix together graham cracker crumbs, melted margarine and sugar. Press mixture into 13-x 9-inch baking dish and bake for 8 minutes at 350 degrees. Let cool completely before starting next step.

2. 2. Mix pudding and milk, whipping until pudding sets. Spread pudding over the cooled crust.

3. 3. Layer pineapple over pudding. Then layer the sliced bananas.

4. 4. Mix Cool Whip, chopped nuts and cherries together, add layer over bananas.

5. 5. Place in refrigerator for 3 hours before serving.