Healthy Diabetic Recipes

From www.splenda.com
Spread the meringue on a piping hot filling. Take care to seal
meringue to the crust to help prevent weeping. The addition of
meringue powder allows for a mile-high meringue without the worry of
uncooked egg whites.

Makes: 8 servings
Preparation time: 40 minutes
Bake time: 15 minutes

¬¬¬Pie Crust
1 9-inch refrigerated piecrust

¬¬¬Filling
1 1/2 cups SPLENDA No Calorie Sweetener, Granular
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From www.splenda.com
A crisp, buttery crust forms the base for these creamy lemon treats.
Cool completely for easier cutting.

Preparation Time: 10 minutes
Cook Time: 35 minutes

¬¬¬¬¬¬Crust
1 cup all-purpose flour
2 Tbsp SPLENDA No Calorie Sweetener, Granular
1/8 tsp salt
6 Tbsp cold butter, cut into 1/2-inch pieces

¬¬¬¬¬¬Filling
4 large eggs
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From: www.splenda.com
A great new twist on a summertime classic!
Preparation Time: 5 minutes
Makes: 4 (3/4-cup) servings

3 cups pear nectar, chilled
1/2 cup fresh lemon juice
1/3 cup SPLENDA No Calorie Sweetener, Granular or
8 SPLENDA No Calorie Sweetener, Packets
4 tsp ginger juice

1. COMBINE all ingredients in a pitcher, stirring until SPLENDA
dissolves. Serve over ice.

TIP: Look for ginger juice in tiny bottles in the juice or spice
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From: www.splenda.com
This summery blend of watermelon and lemon is perfect for any BBQ.

Preparation Time: 15 minutes
Makes: 5 (3/4-cup) servings

7 cups cut-up watermelon cubes, seeded
1 cup fresh lemon juice
1 cup SPLENDA No Calorie Sweetener, Granular or
24 SPLENDA No Calorie Sweetener, Packets

1. PROCESS watermelon cubes in a food processor, in batches if
necessary, until smooth. Press mixture through a sieve into a
pitcher; discard solids. (You should have about 3 cups watermelon
juice.)
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From www.allrecipes.com and
Provided by: Makers of SPLENDA Sweetener Products
"Fresh lemon slices and mint leaves release an abundance of flavor
in this slightly fizzy lemonade."

Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1

2 slices lemon
2 tsp lemon juice
Fresh mint leaves, optional
3 pkt SPLENDA No Calorie Sweetener
1/2 cup chilled soda water or water
3/4 cup ice
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From www.allrecipes and
Submitted by: Makers of SPLENDA Sweetener Products
Prep Time: 10 Minutes
Ready In: 8 Hours 10 Minutes
Yields: 4 servings
"A light finale to a summer meal."

2/3 cup SPLENDA No Calorie Sweetener, Granular
2 Tbsp Dutch process cocoa
2 Tbsp instant coffee granules
2 cups boiling water
2 cups fat free half-and-half, divided

Optional Garnish: frozen whipped topping, chocolate curls

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From www.allrecipes.com
Submitted by: Makers of SPLENDA Sweetener Products
Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 6 servings
"Try iced tea the traditional southern way, but without as many calories!"

5 cups water, divided
2 family size tea bags
1 cup SPLENDA No Calorie
Sweetener, Granular

Optional Flavoring: 1/4 cup freshly squeezed lemon juice
Optional Garnish: mint sprigs, lemon slices.

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From The Sonoma Diet
If you’ve never heard of quinoa, you’re missing out! This "supergrain"
is full of zinc and iron and has as much quality protein as milk!
Add a bay leaf and some thyme, and you’ve got one savory treat.

Prep: 20 minutes
Cook: 20 minutes
Makes: 12 servings

2 Tbsp finely chopped shallots or onion
6 cloves garlic, minced (1 Tbsp minced)
1 Tbsp extra-virgin olive oil
2 cups quinoa,* or barley, rinsed and well drained
3 cups reduced-sodium chicken broth
1 1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme, crushed
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From www.prevention.com
Prep Time: 12 minutes
Chilling Time: 2 hours

1 cup honeydew melon chunks
2 tsp fresh mint leaves + additional for garnish
16 oz fat-free plain Greek-style yogurt (we used Fage Total)
3 Tbsp sugar
1 cup blueberries

1. Place melon, mint, 1 cup of the yogurt, and 1 tablespoon of the
sugar into blender and puree until smooth. Transfer puree to plastic
container. Repeat with blueberries, remaining 1 cup yogurt, and
remaining 2 tablespoons sugar and transfer to another plastic container.

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From www.prevention.com
Prep Time: 15 minutes
Chilling Time: At least 1 hour (up to a day)

1/2 lb bay scallops (or sea scallops, cut into 1/4"-thick rounds)
3 Tbsp finely chopped red onion
1 med jalapeño chile pepper, seeds removed, finely chopped (wear
plastic gloves when handling)
Juice from 4 limes
1/2 cup roughly chopped cilantro leaves
1 sm mango, peeled, pitted, and chopped

1. In medium glass bowl, mix scallops, onion, pepper, and lime juice.
Cover and refrigerate at least 1 hour.

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