Chocolate Ice Cream Recipe

Metarials:

• 6 packets artificial sweetener (equivalent to 1/4 cup sugar)
• 4 cups evaporated milk
• 2 Tablespoons baking cocoa
• 4 ounces light frozen whipped topping, thawed
• 1 teaspoon vanilla extract
• 1 package (1.5 ounces) sugar−free instant chocolate pudding mix

Preparation:

1. In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on

low until smooth.

2. Fold in the whipped topping until smooth.

3. Pour into a shallow 2−quart freezer container.

4. Cover and freeze for 30 minutes.

5. Stir with a wire whisk; return to freezervuntil ready to serve.

Servising: 12 person

Cheesecake With Lemon

Materials:

3 cups vanilla wafer crumbs

1/3 to 1/2 cup NutraSweet® Spoonful

1 pint blueberries

1 cup skim milk

2 pints raspberries1

3 Tablespoons NutraSweet® Spoonful

1 envelope (1/4 ounce) unflavored gelatin

2 teaspoons vanilla

2 packages (8 ounces each) reduced fat cream cheese, softened

1 package (3 ounces) reduced fat cream cheese, softened

2 Tablespoons lemon juice4 Tablespoons margarine, metled

1 Tablespoon grated lemon rind

Preparation:

• Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 by 10 inches.

• Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

• Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust;

• refrigerate until set, 3 to 4 hours.

• Before serving, decorate to look like an American flag, using blueberries for the stars and the raspberries for the stripes.

   

Vegetable Pizza with Tomatoes

Materials:

• 2 button mushrooms, thinly sliced
• 1/2 teaspoon garlic powder, or to taste
• 1 tablespoon grated Parmesan cheese
• 1/2 cup grated part−skim mozzarella cheese
• 1/2 green bell pepper, 3 ounces, chopped
• olive oil vegetable spray
• 1 small yellow summer squash, 3 ounces, thinly sliced
• 2 (4−ounce) fresh pizza bread shells
• 2 tablespoons fresh basil chopped
• 1 plum tomato, 3 ounces, thinly sliced

Vegetable pizza

Preparation:

Preheat oven to 450F. Place the pizza shells on a pizza stone or heavy non−stick

cookie sheet. Lightly coat shells with cooking spray and sprinkle each shell with

1/8 teaspoon of the garlic powder. Sprinkle each shell with 1/4 cup mozzarella cheese.

Arrange the mushroom slices around the outside of the shell. Cover the shell with squash

slices and then, tomato slices and bell pepper. Top with fresh basil, the remaining garlic

powder, the remaining mozzarella cheese, and the Parmesan cheese. Coat again with

cooking spray.

Bake for 12 −15 minutes until vegetables are cooked and cheeses have melted. Cut in

half and serve immediately. Makes 4 servings.

Diabetic exchanges: 2 1/2 carbohydrate (2 bread/starch, 1 vegetable), 1 fat

Per serving: 260 calories (30% calories from fat), 6 g protein, 8 g total fat

(2.6 g saturated fat),

36 g carbohydrates, 4 g dietary fiber, 9 mg cholesterol, 233 mg sodium

 

Summer Fruit Dessert with Milk

Makes 12 servings.

Materials:

• 2 to 3 Tablespoons NutraSweet® Spoonful
• 1 pint blueberries
• Light whipped topping
• Milk Custard (recipe below)
• 1 1/3 cups water
• 1 cup raspberries
• 2 cups sliced strawberries
• 2 nectarines or peaches, sliced
• 1 package (18.25 ounces) yellow cake mix
• 3 egg whites
• 1 medium banana, sliced

Milk Custard

• 1/4 teaspoon ground nutmeg
• 1 cup skim milk
•  2 Tablespoons flour
• 3 to 4 Tablespoons NutraSweet
• 2 eggs

Preparation:

Make cake mix according to package directions, using water and egg whites; bake in a

13 by 9−inch baking pan. Cool on wire rack. Cut half the cake into 1−inch cubes (freeze

or reserve remaining cake for another use).

Process strawberries in blender or food processor until smooth; stir in NutraSweet®

Spoonful. Layer 1/3 of the cake cubes in bottom of 2−quart glass serving bowl. Spoon

1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries, nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour before serving.

Garnish with whipped topping.

Then for Milk Custard

Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour in

small bowl. Stir in 1/4 cup hot milk into egg mixture; stir egg mixture into milk in

saucepan.

Cook over low heat, stirring constantly, until thickened. Cool until warm; stir in nutmeg

Summer Fruit Trifle 25

and NutraSweet® Spoonful. Refrigerate until chilled.

Makes about 1 1/2 cups.

Lemon Delight Recipe

Materials:

• 2 tablespoons finely grated lemon rind
• 2 tablespoons water
• 1/4 cup lemon juice or the juice of 2 lemons
• 1/2 teaspoon cream of tartar
• Graham cracker crumbs
• 4 egg yolks
• 4 egg whites
• 1 1/4 cup Splenda® granular
• 1/3 cup all−purpose flour

Lemon Delight

Crust:

• 1/4 cup Splenda® granular
• 1 cup graham cracker crumbs
• 1/4 cup diet margarine

Preparation:

1. In a heavy saucepan or double boiler, combine the flour, second amount of Splenda®
Granular, water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantly over very low heat for about 5 minutes.

2. Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for a further 1/2 minutes.

3. Fold the stiffly beaten egg whites into the lemon sauce and spread over the

cooled crust. Sprinkle with graham cracker crumbs. Bake at 350ºF for approximately 15 minutes.

4. Turn off the oven and leave the pan inside for a further 5 minutes or until the squares are set.

5. Allow to cool; loosen the edges and slice.



Preheat oven to 350ºF. Melt the margarine and stir it into a mixture of the graham cracker

crumbs and Splenda® Granular. Press into an 8−inch square pan. Bake for 10 minutes.

Set aside to cool.

Chicken and Rice with Lemon

Serves 6 person

Materials:

Chicken rice with lemon

• 2 tablespoons cornstarch
• 1/2 teaspoon salt, optional
• 1 medium onion, chopped
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 2 tablespoons lemon juice
• 1 large carrot, thinly sliced
• 1 1/2 cup uncooked instant rice
• 2 garlic cloves, minced
• 1 (14 1/2 oz.) can chicken broth
• 1 cup frozen peas
• 2 tablespoons butter or margarine

Preparation:

1. In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no

longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until

smooth. Add to skillet and bring to a boil.

2. Then cook and stir for 2 minutes or until thickened. After add rice and peas.  Finally remove from the heat; cover and let stand for 5 minutes.

3. Nutritional Analysis: One serving (prepared with reduced−fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat

Good Appetit

 

Cheese Cake with Lemon Joice

Serving size: 1

Yield: 16

Materials:

• 3 cups vanilla wafer crumbs
• 1 cup skim milk
• 1 package (3 ounces) reduced fat cream cheese, softened
• 2 pints raspberries
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 Tablespoons lemon juice
• 1 pint blueberries
• 4 Tablespoons margarine, metled
• 1 Tablespoon grated lemon rind
• 3 Tablespoons NutraSweet® Spoonful
• 2 teaspoons vanilla
• 2 packages (8 ounces each) reduced fat cream cheese, softened
• 1/3 to 1/2 cup NutraSweet® Spoonful

Preparation:

1. Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl;

pat evenly on bottom of jelly roll pan, 15 by 10 inches.

2. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium

3. low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

4. Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust; refrigerate until set, 3 to 4 hours.

5. Before serving, decorate to look like an American flag, using blueberries for the stars and the raspberries for the stripes.

 

Lemon Curd Recipes

Materials:

1/4 teaspoon salt

4 lemons (zest one of them)

2 eggs

6 Tbsp. cold unsalted butter, cut into small cubes

2 Tbsp milk

1/3 c. sugar

3 egg yolks

Lemon Curd

Preparation:

1. Zest one of the lemons, save the zest.  Juice all four lemons – there should be about 1/2 c. juice.

2. Next beat together in a non-reactive saucepan the eggs, yolks, milk, sugar, and salt until just mixed. Stir in the lemon juice and zest, then add the cold butter cubes. 

3. Turn the heat on medium low and slowly heat the mixture, stirring constantly, until it is thick enough to coat a spoon.  Do not overheat or stop stirring or the eggs will curdle.  If the mixture begins to look grainy, or unsmooth in anyway, take it off the heat immediately and stir vigorously to cool it down and prevent curdling.

4. When thick, pour through a strainer to remove any errant curdles. Store in glass jars in the fridge.

Easy Lemon Curd Recipe

Materials: 3 lemons preferably unwaxed or organic
7 oz   Superfine / caster sugar
4 oz Unsalted butter diced
2 large eggs
2 large egg yolks  Lemon Curd Preparation: 1.  Dice butter, grate the lemon rind and squeeze the juice and slowly Cooker 2.  Pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides. 3. Leave the mixture in the cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.        4. Beat the eggs and egg yolks together and then strain them into the lemon curd mixture and whisk well until it is combined.  Cover the bowl with foil and put it back into the cooker.     5. Cook the lemon curd on a low heat for 1 hour or until it is thick enough to cover the back of the wooden spoon as in the picture, stirring every 15 minutes.      6. Pour the lemon curd into a small warmed sterilized jar, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months.  Once the jar is opened then it must be kept in the fridge.