*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)

Hello everyone! Today I decided to post another Diabetic Recipe. This is to make up for the one I forgot to post after the last dessert bar I posted for the people without diabetes. I like this dessert, apples, Cinnamon, and chocolate together. These really do complement each other. The apples, cinnamon, and oats are healthy for you. Every thing else is just a fill in. Well enjoy!




*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)

Servings: 24

1 Cup white all purpose flour
1/4 Tsp salt
1/2 Tsp. baking soda
1/2 Tsp. ground cinnamon
¼ Cup Splenda Brown Sugar Blend
1 Cup Oat Meal, Original
1/2 Cup Shortening, vegetable
4 Apples, medium, fresh
¼ Cup Sugar Free Chocolate Baking Chips

Preheat the oven at 350° F.
Put the flour, salt, baking soda, cinnamon, brown sugar, and oats in the mixing bowl. Stir together. Add the shortening to the bowl. Use a fork or a pastry cuter to mix the ingredients and cut them into crumbs. Add sugar free chocolate pieces, Mixing well. Lightly grease the bottom and sides of the baking dish with a little bit of shortening or use nonstick spray. Spread half of the crumb mixture in the greased baking dish. Remove the core from the apples and slice them. Put the apple slices into the baking dish. Top the apples with the rest of the crumb mixture. Bake in the oven for 40 to 45 minutes. Cut into squares. It will fall apart easily.

Per Serving: 115 Cal (46% from Fat, 7% from Protein, 47% from Carb); 2 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 4 g Sugar; 5 mg Calcium; 0 mg Iron; 38 mg Sodium; 2 mg Cholesterol.

*Brownies* (Diabetic Recipe)

Today I chose to post a brownie recipe for diabetics. These are very good and are good with diabetic fruit sauces and a dab of low-fat or sugar free whipped topping, or just alone. until tomorrow.


*Brownies* (Diabetic Recipe)

Servings: 12

½ Cup Cake Flour
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt
1 Lg. Egg
2 Lg. Egg Whites
1/2 Cup Splenda Sugar Blend
½ Cups Canola Oil
1½ Tsp. Pure Vanilla Extract
3 Tbls. Pecans

Preheat oven at 350°F.
lightly coat a 8" x 8" baking pan with non stick cooking spray. Sift together flour, cocoa, baking powder, and salt in a medium bowl. Using a large bowl, beat egg, and egg whites until foamy. Beat in sugar blend, oil, and vanilla extract until smooth. Slowly add in flour mixture until blended. In prepared pan, pour in mixture and sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in the middle of comes out with moist crumbs. Cool in pan on a rack. Cut into 12 squares.


Per Serving: 166 Cal (76% from Fat, 3% from Protein, 21% from Carb); 2 g Protein; 22 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 14 g Carb; 1 g Fiber; 8 g Sugar; 8 mg Calcium; 1 mg Iron; 435 mg Sodium; 67 mg Cholesterol.

*Fudge Brownies With Caramel*

Hi, I decided on a brownie recipe today.These take a little more work than most brownie recipes, but they are really good. That little extra work is well worth it. Chocolate and caramel, YUMMY! You could add less sugar and I think they would still be sweet enough, and less calories too. Here you go.Enjoy.

*Fudge Brownies With Caramel*

Servings: 12

8 Tbls. butter, cut into Small Chunks
4 Oz. Semis-sweet chocolate Chips
1 Cup flour
1/2 Tsp baking powder
¼ Tsp salt
2 eggs
1 Cup sugar
2 Tsp vanilla extract
14 Caramel Pieces

Preheat the oven at 325°F.
Line a baking pan with parchment paper, with paper extending over edges of pan. Lightly coat paper with non-stick cooking spray. Using a double boiler, with water just beginning to simmer, warm the butter and chocolate, stirring constantly, until the mixture is smooth; remove from heat; set aside, cool slightly. In small bowl, combine flour, baking powder and salt; set aside. Using a large bowl beat eggs and sugar until fluffy, about 1 minute. Add vanilla and mix until combined; add chocolate mixture and stir just until blended; add flour mixture and mix just till blended, (batter should be smooth). With a spatula, fold in caramel pieces. Spread batter evenly in prepared pan. Bake in preheated oven until a toothpick inserted comes out clean,for about 35 minutes; transfer pan to wire rack; cool, using a small knife, loosen sides of brownies from pan; carefully lift the whole uncut brownie in 1 piece from pan; remove and discard paper; cut and serve.

Per Serving: 545 Cal (29% from Fat, 4% from Protein, 67% from Carb); 6 g Protein; 18 g Tot Fat; 12 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 94 g Carb; 1 g Fiber; 76 g Sugar; 133 mg Calcium; 0 mg Iron; 340 mg Sodium; 67 mg Cholesterol.

Cranberry Cream Cheese Bars

Today is *Cranberry Cream Cheese Bars*. These are so good! They are great for the holidays. These are easy to make too. I was only able to get 20 bars in my batch, you might be able to get more than that if you make them smaller. They are quite fattening, but desserts usually are. You can probably use Splenda brown sugar blend in place of the brown sugar if you want to lower the carbs. Here is the recipe.

*Cranberry Cream Cheese Bars*

Servings: 20

2 Cups flour

1 1/2 Cups oats

3/4 Cup brown sugar, Packed, Plus

1 Tbl brown sugar, Packed

1 Cup butter, softened

8 Oz. cream cheese, softened

1 14 Oz. can sweetened condensed milk

1/4 Cup Real Lemon juice

1 16 Oz. can whole berry cranberry Sauce

2 Tbls. Cornstarch

Preheat oven to 350.

Using a mixer beat flour, oats, 3/4 cup brown sugar & butter until crumbly. Reserve 1 1/2 cups of mixture and Press remaining crumbs into a greased 13x9-inch pan.

Bake for 15 minutes until lightly brown.

Beat cream cheese until fluffy and add condensed milk and beat some more until smooth.

Stir in the lemon juice and spread over the hot mixture in pan.

Mix together the cranberry, cornstarch and the 1 tablespoon brown sugar.

Spoon over the cream cheese layer.

Top with the reserved crumbs.

Bake for 45 minutes, until golden brown.

Let cool and cut into bars.

Per Serving: 346 Cal (39% from Fat, 7% from Protein, 55% from Carb); 6g Protein; 15g Tot Fat; 9g Sat Fat; 4g Mono Fat; 48g Carb; 2g Fiber; 30g Sugar; 86mg Calcium; 1mg Iron; 180mg Sodium; 42mg Cholesterol