Who says that you can only use oatmeal for breakfast now?

Oatmeal Wafers

Ingredients

1/2 cup Flour, of your preference , sifted
1/4 cup brown sugar (or if you wish sugarcane juice)
1/4 cup Oats, fresh, rolled
1/2 tsp cardamom, ground , or 1 candy ginger
1/4 tsp cream of tartar
1/8 tsp baking soda
1/8 tsp mace, ground up
1 1/2 tbsp Margarine (or butter)
1/2 oz semi sweet chocolate chips , melted for decorations

Instructions

1 Preheat your baking oven to 350 degrees F.
2 Spray an 8×11-inch or 9×12-inch baking pan with nonstick spray.
3 In a food processor, combine all ingredients except butter or margarine and chocolate. Use a pulsing method to mix and pulverize the oats completely.
4 Add butter or margarine to your solution and process until mixture is crumbly.
5 Spread the mix out evenly into baking pan. Be sure to press dough evenly and firmly into dish.
6 Bake until golden, 17 to 20 minutes. To dress it up, spritz the melted chocolate over cookies.
7 Cut into 1.25-inch squares while still hot. Leave in the original pan to cool properly.

Makes 27 servings

• Calories: 21
  
• Total Carbs: 3.6
  
• Dietary Fiber: 0.3
  
• Sugars: 1.9
  
• Fat: .7
  
• Sodium: 5.8
  

Serve and Enjoy!

Some people just LOVE peanut butter, and everyone else just likes it (a lot)!

This is a nice little recipe for all you peanut butter lovers out there with diabetes.

Diabetic Dessert

Ingredients

3/4 cup Margarine, 80% fat no salt
2/5 cup low fat vanilla soy milk
3/4 cup natural peanut butter (not chunky)
2 1/4 oz vanilla protein powder , 3 tablespoons
1 1/8 cup SPLENDA, granulated
1 1/2 touch of salt
1 1/2 tsp vanilla ext.
3/4 cup chopped walnuts
1 1/2 oz unsweetened baking chocolate
3/4 tsp olive oil
4 1/2 tbsp SPLENDA, granulated
3/4 tsp fresh lemon juice, diluted with water
3/4 tsp vanilla ext

Instructions

1 Melt the margarine in a pan over low heat with soy milk and mix in the peanut butter. Add the soy protein powder, sugar substitute, salt, vanilla, and nuts to the mix.
2 After, roll into small balls about the size of a walnut. Put in a container in a single layer and freeze overnight, minimum duration is 2 hours.
3 Melt chocolate and oil in microwave on high for under a minute – watch out for splattering. Allow to relax for 1 minute and mix until smooth. Utilize a  toothpick to lower the balls into the melted chocolate. Place the chocolate balls on wax paper and store in freezer in an airtight rubbermaid.
4 After they have frozen, make your glaze by putting Splenda in a cup and adding water and lemon juice 1 drop at a time until a thick paste is created.
5 Add vanilla ext slowly and mix. If mixture is to loose/crumbly, add another teaspoon of Splenda. If too thick, add more water. Using a spoon, drizzle the sauce above the balls, let the glaze to design randomly.

Makes 36 servings

• Calories: 102
  
• Total Carbs: 3
  
• Dietary Fiber: .5
  
• Sugars: .5
  
• Fat: 8.7
  
• Sodium: 7
  

Enjoy!

While they may look like Christmas cookies, no one says that you can’t enjoy these delights anytime!

Dessert Recipes

Ingredients

3 egg whites
2/5 tsp salt
2/5 tsp cream of tartar
3/4 cup sugar
3 candy canes , one green, one red, crushed

Instructions

1 Heat your baking oven to 225 degreesF. Cover your baking sheet with cooking foil.
2 In a large bowl, stir egg whites until foamy. Mix in salt and cream of tartar, beat until little peaks form.
3 Mix in the sugar, slowly – 1 tablespoon at a time, until stiff and smooth.
4 Spoon meringue into a pastry bag or ziploc plastic bag. When using a disposable plastic bag, nip a 1 inch hole in a corner.
5 Squeeze 1 1/2 inch kisses of meringue onto the ungreased, foil lined cooking sheets. Now sprinkle half of the cookies with crushed red candy canes and the remaining cookies with green candy canes.
6 Bake for 1.5 to 2 hours or until dry, they should not be browned. Let the cookies completely cool before removing from the pan.
7 Enjoy your dessert and place in an airtight container.

Makes 54 servings

• Calories: 10
  
• Total Carbs: 2.8
  
• Dietary Fiber: 0
  
• Sugars: 2.6
  
• Fat: 1
  
• Sodium: 6.8
  

Enjoy!

If you like our other meringue recipe, you will love this diabetes recipe for choco meringues!

Diabetic Desserts

Ingredients

2 egg whites
1/8 tsp cream of tartar
1/2 tsp vanilla ext
1/3 cup SPLENDA granular
2/5 cup unsweetened cocoa powder
1/2 cup whipped fat-free topping
1 pint fresh strawberries or other berries

Instructions

1 Heat up your cooking oven to 225 F. Use parchment paper to wrap the tops of 2 baking sheets.
2 Stick the egg whites, cream of tartar, and vanilla extract in a bowl and beat at a high speed until foamy/thick. Add the Splenda 1 teaspoon at a time and beat for about 6 minutes.
3 Scoop tablespoons of the mixture onto the sheets. Place in the oven and bake for 1.5 hours. Turn the oven off and let sit in the oven for about 7-9 hours.
4 Place 1 teaspoon of whipped topping and a berry on each meringue and serve to your guests.

Makes 20 servings

• Calories: 12
  
• Total Carbs: 2.5
  
• Dietary Fiber: .5
  
• Sugars: 1
  
• Fat: 1
  
• Sodium: 6.8
  

Enjoy!

Looking for an original snack or treat? These meringue bites are just what the doctor ordered!

Diabetic Desserts

Ingredients

10 egg whites
2/3 cup SPLENDA
3 tsp vanilla ext
2 bits of salt

Directions

1 Heat up your oven to 350 deg F. Lightly oil a large baking sheet and place it aside.
2 Place the egg whites in a large bowl. Whip on high speed using an electric mixer until quite thick/creamy.
3 Add SPLENDA, vanilla, and salt. Mix on high speed until stiff peaks form – under a minute.
4 Spoon out tablespoons of egg whites onto the set baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from the oven and let cool.

10 servings of 6 meringues.

• Calories: 25
  
• Total Carbs: 2
  
• Dietary Fiber: 0
  
• Sugars: 0.4
  
• Fat: 0
  
• Sodium: 75
  

Enjoy!

If you like coconut and if you like almonds – this diabetes recipe will be a heaven-sent!

Diabetes Recipe

Ingredients

1 cup toasted almonds chopped or silvered
2/3 cup SPLENDA
2/3 cup unsweetened coconut
2 tbsp Cocoa Powder, unsweetened
4 tbsp Butter, unsalted
2 tbsp water
1 tsp vanilla ext.

Directions

1 Place almonds in a processing unit or blender. Cover and grind until very fine. Combine in a large mixing bowl the almonds, sugar substitute, coconut flakes, and cocoa powder. Then add in butter, water, and vanilla ext.
2 Shape mix into the coconut almond balls, (about 1 inch in diameter). You can keep them safely up to three days chilled.

Per Ball:

• Calories: 45
  
• Total Carbs: 1.8
  
• Dietary Fiber: 0.5
  
• Sugars: 0.2
  
• Fat: 4
  
• Sodium: .8
  

Enjoy!