Sugar Free Whole Grain Banana Bread

My husband is very impressed with not only the effort I have gone through to make him sugar free and healthy snacks but also the success I've had in making them taste good.  This is by far one of his favorites.  It's taking some experimentation with the flour mixture to achieve a very nice texture as well as flavor.  You would be hard pressed to taste the difference in this banana bread and one made with white flour and sugar.  It really is that good as well as moist and flavorful!  So without further delay, here is the recipe.  Video Tutorial for this recipe.

3-4 Ripe Bananas

1/2 Cup of Vegetable Oil

2 Large Eggs

1/4 Cup Milk

1 Teaspoon Vanilla Extract

1 1/3 Cup of Oat Flour

2/3 Cup of Whole Wheat Flour
1 Cup Splenda

3 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Cup Chopped Pecans or Walnuts (optional)

Preheat oven to 350 degrees. Spray a 9 X 5 loaf pan with non-stick spray.  I use Bakers Joy.  Combine all dry ingredients in a bowl.  In a large mixing bowl mash bananas.  To that add the wet ingredients and mix well.  Add the dry ingredients to the wet ingredients in 1/3's, mixing well after each addition.  Pour batter into loaf pan and place in preheated oven.  Bake for 55-60 minutes.  Let cool for a couple of minutes in pan and then turn out onto wire rack to finish cooling.  Then enjoy the healthy goodness!

Sugar Free Chocolate Covered Cherries

This past holiday season my poor husband was really missing some of his favorite holiday treats, such as chocolate covered cherries.  Since being diagnosed with diabetes, he has had to abstain from such sugary fare as you see throughout the holidays.  I was moved with compassion for him and truly wanted him to enjoy holiday treats like everyone else, especially his beloved chocolate covered cherries.  My first attempt was no good and ended up in the garbage.  This second attempt worked beautifully and my darling husband is very pleased with the final result!  So without further delay, here's the recipe!  Video Tutorial for this recipe.

Ingredients:
1 Package of Frozen Cherries (you will only use about half)
1 Package of Hershey's Sugar Free Chocolate Chips
1 Can of No Sugar Added Cherry Pie Filling (you will only use about 1/4 of this but it can be stored in the freezer for future use)
1 Tbs of Shortening
1 Cup Splenda
Mini Baking cups

Directions:
Puree the Cherry Pie Filling in the blender or food processor and mix in the Splenda, set aside.  Melt the chocolate chips with the shortening for 1 minute and then in 30 second increments until completely melted.  Stir after every heating period.  Place 16 of the baking cups onto a cookie sheet or on a shallow baking pan.  Spoon a small amount of the chocolate into each baking cup and use the back of the spoon to work the chocolate all the way up the side of the baking cup.  Put in freezer until chocolate is set.  Remove from freezer and place one cherry in each chocolate lined baking cup.  Spoon a small amount of the pureed cherry pie filling in with the cherry.  Put back in freezer for 15 minutes.  This makes the next step a little easier.  Remove from the freezer.  You may need to re-melt the chocolate for 30 seconds to a minute in the microwave.  Spoon enough chocolate on the top of the cherry and filling to cover completely and make sure the chocolate topping reaches all the way to the chocolate coating on the sides of the baking cups.  Place in fridge until the chocolate is set.  You can now place them in a zip lock bag or other container to store.  I recommend storing them in the fridge due to the nature of the ingredients in the filling.

Sugar Free Chocolate Delight

My husband was recently diagnosed with diabetes.  Because of that we have learned  A LOT about what foods spike his sugar levels and which don't.  Through much experimenting I have developed some dessert recipes that satisfy his sweet tooth but don't elevate his blood sugar.  They are simple, delicious and satisfying.  I dare you to serve them to your friends and family and see if they even notice the difference! Video Tutorial for this recipe.

Ingredients:
1 Package of Sugar Free Chocolate Pudding
1 8 oz container of Sugar Free Cool Whip
2 cups of cold Milk
4 oz of Cream Cheese at room temperature
1/2 cup of no calorie sweetener such as Splenda
1/2 package of Sugar Free Creme Sandwich Cookies
2 Tbs of Butter
1/2 cup Chopped Pecans - optional

To crush the cookies you can use a food processor or put them in a ziplock bag and pound them with the back of a spoon or with a rolling pin.  Crush the cookies and mix with the butter then pat into the bottom of a small casserole dish.  Mix the softened cream cheese with the Splenda and half of the container of cool whip and carefully spread over the cookie crust.  Mix the milk and pudding together with a hand mixer or wire whisk for 2 minutes and pour over the cream cheese mixture.  Refridgerate for 15 minutes then spread the rest of the cool whip over the pudding layer.  Sprinkle with chopped pecans if desired.