Cherry Berry Pie Cups

Cherry Berry Pie Cups

 
Makes servings.

Ingredients:

Cherry Berry Pie Cups

Directions:

1. Preheat oven to 425°F. Remove one crust from pouch. Place on a cutting board or flat surface and roll out lightly to a 10-inch diameter. Using a 4-inch round cutter, cut out six rounds. Set scraps aside. Repeat with second crust.
2. Lightly press the pastry rounds into 12 muffin cups pressing into bottom and up sides to create pastry cups. Set aside.
3. In a medium bowl, mix together the cherry pie filling and the sweetener. Gently fold in the raspberries. Spoon about 3 tablespoons of the filling into each crust-lined cup.
4. Bake for 18 to 20 minutes, or until the edges and sides of the cups are browned, and the filling is bubbly.
5. Let cool slightly and serve warm or cool. Garnish each pie cup with a dollop of whipped topping.

Maple-Cinnamon Swirl Coffee Cake

Maple-Cinnamon Swirl Coffee Cake

 
Makes servings.

Ingredients:

Maple-Cinnamon Swirl Coffee Cake

Directions:

1. Beat margarine and Equal® or Equal® Spoonful™ until blended in medium bowl. Beat in egg, sour cream, and maple flavoring. Mix in combined flour, baking powder, and salt alternately with milk, beginning and ending with dry ingredients.
2. Spread ⅓ of the batter into a greased and floured 6 cup fluted cake pan (Bundt pan); sprinkle with ½ of the cinnamon. Repeat layers, ending with cake batter.
3. Bake cake in preheated 375°F (190°C) oven until browned and toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool cake in pan on wire rack 10 minutes; remove from pan and cool on wire rack.

Apple Cinnamon Coffeecake

Apple Cinnamon Coffeecake

 
Makes servings.

Ingredients:

Apple Cinnamon Coffeecake

Directions:

1. Preheat oven to 350°F (180°C). Spray 9 x 9 x 2-inch metal baking pan with vegetable cooking spray and set aside.
2. In a medium bowl, combine Splenda® Granular, flour, cinnamon and margarine. Stir until well blended.
3. Separate mixture into small clumps, approximately ¼ teaspoon each and place on cookie sheet.
4. Bake 8 to 10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
5. In a medium bowl combine apple pieces and lemon juice. In small bowl, stir together flour, Splenda® Granular and cinnamon. Sprinkle over apples and stir until thoroughly mixed.
6. Add melted margarine to mixture and stir until combined. Set aside.

Cran-Apple Oatmeal

Cran-Apple Oatmeal

 
Makes servings.

Ingredients:

Cran-Apple Oatmeal

Directions:

1. Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to boil over medium heat, stirring occasionally.
2. Add oats and apple. Simmer, uncovered 5 to 6 minutes for old-fashioned (1 to 2 minutes for quick), stirring occasionally, until most of the liquid is absorbed.
3. Remove from heat. Stir in Equal®, nuts and vanilla.

French Toast Strata

French Toast Strata

 
Makes servings.

Ingredients:

French Toast Strata

Directions:

1. Preheat oven to 350°F. Spray an 8 x 8-inch square cake pan with nonstick cooking spray. Set aside.
2. Blend together, in a medium size mixing bowl, ⅓ cup SPLENDA® Granular, egg substitute, milk, and maple flavor.
3. Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4. Cut cream cheese into 8 chunks and place on top of strata.
5. Blend remaining 1 tablespoon SPLENDA® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6. Bake in a preheated 350°F oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.

Spanish Omelet

Spanish Omelet

 
Makes servings.

Ingredients:

Spanish Omelet

Directions:

1. Preheat oven to 375°F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add oil or vegetable spray and warm at medium heat.
4. Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
5. In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
6. Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.

Mix-Ahead Flavored Oatmeal

Mix-Ahead Flavored Oatmeal

 
Makes servings.

Ingredients:

Mix-Ahead Flavored Oatmeal

Directions:

1. In a plastic bag or airtight container, combine all ingredients. Store until ready for use. Shake mix together when you are ready to use.

Date-Nut Twist

Date-Nut Twist

 
Makes servings.

Ingredients:

Date-Nut Twist

Directions:

1. Combine dates, ¼ cup walnuts, egg whites, 3½ teaspoons Equal® for Recipes, and lemon rind in small bowl.
2. Roll dough on floured surface into rectangle 20 x 6-inches. Spread date mixture on dough to within 1-inch of edges. Roll dough up, beginning with long edge; pinch edge of dough to seal. Cut roll into 2 equal pieces. Place rolls on greased cookie sheet and twist together, tucking ends under. Let rise, covered, in warm place until dough is double in size, about 1 hour.
3. Beat egg white and water in small bowl; brush over top of dough. Sprinkle dough with 1 teaspoon Equal® for Recipes and remaining ¼ cup walnuts. Bake in preheated 375°F (190°C) oven until golden, about 35 minutes. Cool on wire rack.

Cornmeal Mush

Cornmeal Mush

 
Makes servings.

Ingredients:

Cornmeal Mush

Directions:

1. Heat water to boiling in large saucepan; gradually stir in cornmeal and salt. Reduce heat and simmer, stirring frequently, until mixture is thickened, about 10 minutes; stir in Equal®.
2. Pour cornmeal mixture into greased loaf pan, 7½ x 4 x 2-inches. Cool to room temperature; chill until firm, 3 to 4 hours, or overnight.
3. Remove cornmeal from pan; cut into slices. Spray large skillet with cooking spray; heat over medium heat until hot. Cook cornmeal slices over medium to medium-low heat until browned, 3 to 4 minutes on each side. Serve with Maple-Flavored Syrup.

Cinnamon Swirl Coffee Cake

Cinnamon Swirl Coffee Cake

 
Makes servings.

Ingredients:

Cinnamon Swirl Coffee Cake

Directions:

1. Preheat oven to 350°F (175°C). Spray a nonstick bundt pan with cooking spray. Set aside.
2. Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.

The goal of Destination Diabetes® is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes® provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.