Request of the week:
I just can’t seem to make a good meatloaf. Would someone please share their secret to success and their recipe?
– Joyce from Wakarusa
Send your own requests and recipes to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email at firstname.lastname@example.org.
Recipes of the week:
A couple of weeks ago, Ginny from Parma, Mich., asked for sugar-free dessert recipes to use for diabetic relatives visiting for the holidays. Julie from Petersburg, Mich., has made her sugar-free pumpkin pie for the last two years for both Thanksgiving and Christmas so the diabetics in the family can enjoy dessert too.
Esther from Adrian, Mich., sent in a delicious sugar-free recipe for apple bread.
Barbara from Jerome, Mich., adapted her recipe for mock cheesecake to make it for diabetics.
For more recipes, please stop by my blog, Food, Fun & More.
SUGAR-FREE PUMPKIN PIE
- 15 oz. can pumpkin
- 12 oz. can evaporated milk
- 3 eggs
- ⅓ cup Truvia or Splenda
- 1 tsp. vanilla
- 1½ tsp. pumpkin pie spice
- ⅛ tsp. salt
- 9-inch unbaked pie crust
- 1 cup whipping cream, cold
- 1 tbsp. Truvia
- 1½ tsp. vanilla
- In a large bowl, mix together pumpkin, evaporated milk and eggs.
- Add Truvia, vanilla, pumpkin pie spice and salt. Pour into pie crust.
- Bake at 425 degrees for 15 minutes. Lower oven temperature to 350 degrees and bake for an additional 40 to 50 minutes.
- Using a frosted bowl (put in the freezer for an hour) whip cream with Truvia and vanilla until peaks form. Serve immediately on cooled pie.
SUGAR-FREE APPLE BREAD
- 1½ cups flour
- 1 cup Splenda
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. shredded lemon peel
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- ½ cup chopped walnuts or pecans
- 1 cup shredded, peeled apple
- ¼ cup cooking oil
- 1 egg, beaten
- 3 or 4 tbsp. apple juice (as needed for moisture)
- Prepare an 8 x 4 inch loaf pan (or 3 mini loaf pans) with grease on the bottom and ½ inch up on the sides. Preheat oven to 350 degrees.
- Mix together flour, Splenda, cinnamon, nutmeg, lemon peel, baking soda, baking powder, salt and nuts.
- Stir in shredded apple, cooking oil, egg and apple juice, all at once. Water may be used for moisture, if needed. Mix only until evenly moist.
- Spread into baking pans. Bake for 55 to 60 minutes. Mini pan may be done at 45 to 50 minutes. Check with a toothpick for doneness.
Note: One cup of shredded, unpeeled zucchini can be substituted for the cup of shredded apple.
- 1 small box lemon Jell-O
- 1 c boiling water
- 4 oz pkg cream cheese
- 8 oz Cool Whip (lite or low fat)
- Graham cracker crust, optional
- Mix Jell-O and water in a blender. Cut cream cheese into chunks and add to blender a few at a time. Add Cool Whip slowly until well blended.
- Pour into pudding dishes or a medium container. For the non-diabetics, pour into a graham cracker crust.
- Sprinkle a small amount of graham cracker crumbs on top to garnish. Chill until set.