Diabetic Apple Pie

One or two pie crusts for 9 inch pie

8 medium apples

1/2 c Splenda or 1/4 c Sweet n Low

1/2 c dried raisins or cranberries

Peel and slice the apples; line the first layer in pie crust. Sprinkle with half the dried fruit and half the sweetner.

Repeat with second layer of apples, dried fruit and sweetner. Top with pie crust or nutty crumb topping.

Bake at 375 degrees for 45-50 minutes.

Recipe submitted by Melanie Read
Author of Face of Destiny

Blueberry Crisp - Another Chef Tom Recipe

This is another recipe sent to me from Chef Tom. If you like blueberries, you will love this one!

2 cups Blueberries -- fresh or frozen
1 tablespoon Flour
1 tablespoon Splenda

--Topping--
1/2 cup Oatmeal (slow cooking- not quick)
1 teaspoon Cinnamon
1 tablespoon Flour
1 tablespoon Splenda
2 tablespoons Butter or Margarine -- melted

Blend together flour and Splenda in a large bowl. Mix with blueberries and
place in a 9x9 inch baking dish or pan.

Topping-
Mix all topping ingredients together in a large bowl. Sprinkle on top of
blueberry filling in pan. Bake at 350 degrees F for 45 minutes.


Chef Tom Cooks

Banana Brownie

1	cup semisweet chocolate pieces
2/3	cup buckwheat flour
2/3	cup sugar or sugar substitute* blend equivalent to 2/3 cup sugar
1/3	cup nonfat dry milk powder
1/3	cup unsweetened cocoa powder
1	teaspoon ground cinnamon
1/2	teaspoon baking soda
1/4	teaspoon salt
2	egg whites, lightly beaten
1/3	cup buttermilk
1	teaspoon vanilla
	Nonstick cooking spray
1	large banana, sliced
	Powdered sugar (optional)
4	cups sliced fresh strawberries (optional)
1	8-ounce container frozen light whipped dessert topping, thawed (optional)

1. In a large bowl, stir together chocolate pieces, buckwheat flour, sugar, nonfat dry milk powder, cocoa powder, cinnamon, baking soda, and salt; make a well in the center of the flour mixture.

2. In a medium bowl, stir together egg whites, buttermilk, and vanilla; add all at once to chocolate mixture. Stir until combined.

3. Lightly coat an 8- to 9-inch cast-iron skillet with nonstick cooking spray. (Or nest two 8-inch square or round disposable foil pans together to make a double thick layer; lightly coat with nonstick cooking spray.) Spoon batter into prepared skillet or foil pan. Arrange banana slices on top.

4. Arrange medium coals around the edges of the grill. Test for medium-low heat in the center of the grill (not over coals). Place pan on grill rack in the center of the grill (not over coals). Cover and grill for 25 to 30 minutes or until edges start to pull away from the sides of the skillet or pan. Cool for 30 minutes; serve warm.

5. If desired, sprinkle with powdered sugar and serve with strawberries and whipped topping. Makes 12 slices.

Oven Variation: Lightly coat a 6-inch springform pan or an 8- to 9-inch cast iron skillet with nonstick cooking spray. Spread batter in pan; arrange banana slices on top. Brush banana slices lightly with lemon juice. Bake in a 350 degrees F oven for 65 to 75 minutes for the springform pan or 35 to 40 minutes for the skillet or until a toothpick inserted in center comes out clean and edges start to pull away from the sides of the pan. Cool springform pan on wire rack for 10 minutes; loosen sides of pan and cool 30 minutes before removing sides of pan. For skillet, cool on wire rack 30 minutes before serving. If desired, melt 1-ounce white baking chocolate and 1/4 teaspoon shortening in a small heavy saucepan over low heat just until melted; drizzle atop brownie. Or, sprinkle top of brownie with powdered sugar if desired. Serve warm.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 151 cal., 25 g carbo. Exchanges: 1.5 other carbo. Carb choices: 1.5.

Nutrition Facts Per Serving:

• Servings: 12 slices
• Calories173
• Total Fat (g)5
• Saturated Fat (g)3
• Cholesterol (mg)1
• Sodium (mg)138
• Carbohydrate (g)31
• Fiber (g)2
• Protein (g)4

Diabetic Exchanges

• Other Carbohydrates (d.e.)2
• Fat (d.e.)1

Butterscotch Brownies

2 1/4 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup packed SPLENDA® Brown Sugar Blend
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels - divided use
1/2 cup chopped pecans

1. Preheat oven to 350°F (175°C).
2. Combine flour, baking powder and salt in medium bowl. Beat butter, SPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13 x 9-inch baking pan. Sprinkle with remaining morsels.
3. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.

Makes 48 brownies.

Preparation Time: 15 mins
Cooking Time 50 mins

Nutritional Information Per Serving: Calories: 120 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4 g Cholesterol: 20 mg Sodium: 70 mg Carbohydrates: 12 g Dietary Fiber: 0 g Sugars: 8 g Protein: 1 g

Recipe from Nestlé®