Cream Sugar

28 Oct, 2009 in art pottery by admin

Cream Sugar

How to Make Cookies and Cream Berry Desserts & Pecan Coated Ice Cream Balls for Diabetics

Diabetics can enjoy delicious desserts, too! Here's proof - recipes for Cookies and Cream Berry Desserts and for Pecan Coated Ice Cream Balls. Both recipes are diabetic friendly but can be enjoyed by all!

COOKIES 'N' CREAM BERRY DESSERTS

2 cups quartered fresh strawberries

1 1/4 cups fresh raspberries

1 1/4 cups fresh blackberries

2/3 cup fresh blueberries

4 tbsp SPLENDA, divided

2 tsp lemon juice

4 oz reduced-fat cream cheese

1 1/2 cups sugar-free whipped topping

1/8 tsp ground cinnamon

12 miniature sugar-free meringue cookies, quartered

In a large mixing bowl, combine the berries, SPLENDA, and lemon juice. Set aside and let stand at room temperature for 30 minutes.

In a small mixing bowl, beat cream cheese until smooth. Beat in the whipped topping, cinnamon and remaining SPLENDA until combined. Just before serving, divide the berry mixture among six dessert dishes. Add a dollop of the whipped topping mixture to each and top with a sprinkling of cookies.

MINI PECAN COATED ICE CREAM BALLS

Preheat oven to 350 degrees.

1/2 cup pecans, chopped

Butter-flavored cooking spray

4 small scoops of sugar-free vanilla ice cream

Sugar-free Chocolate Syrup

Sugar-free Whipped topping, if desired for garnish

4 Maraschino cherries, drained, if desired

Spread pecans on a small baking sheet, spray with buttered spray and bake for approximately 5 minutes until toasted. Allow to cool.

Several hours before serving time, roll scoops of ice cream in the toasted pecans. Place on waxed paper in a freezable container. Refreeze at least 2 to 3 hours but can keep in freezer up to two weeks.

At serving time, remove from freezer and place on serving platter. Drizzle with chocolate syrup, If desired, top with whipped topping and a cherry.

NOTE: Should you decide to use a large scoop, toast 1 cup pecans instead of 1/2 cup.

Enjoy!

About the Author

For more of Linda's diabetic recipes and information visit her at http://diabeticenjoyingfood.squarespace.com

I'm a tea virgin, how do I utilize cream, sugar, honey, lemon?

I'd like to switch from coffee to tea, but so far tea isn't impressing me. What kinds of tea should I being trying? What are the benefits of the cream, sugar, lemon, etc?

Teas run from very subtle and mild to more assertive and bold. At the bold end are things like English breakfast tea, Oolong, and Lapsang Souchong (it has a sort of 'smoky' flavor that some people don't like, but I do). Some coffee houses that have tea also will make you a pot of any kind they have, so it's a way to taste them.

You have to make it the right way. Use boiling water to warm up the pot. Put the tea in and pour BOILING water over it. Let it steep for at least 3-4 minutes (different times for different teas). As you let tea steep, it gets stronger and stronger, and then it begins to get a brackish taste. You really have to experiment with different teas to see when that peak is, but 4 min. is a good general rule.

You don't use cream in tea, you use milk. It has about the same effect it does in coffee. And you're supposed to put the milk into the cup first and pour the tea over it, but I'm not sure why this is (there must be a reason though). Honey is nicer than sugar for some teas, like an orange-spice tea. Lemon sort of spices tea up. When you really like a tea, you want to drink it plain, or with just a touch of sugar or honey, to pick up all the complexity of the flavor, just as with a really good coffee. On a cold Winter night, a tablespoon or so of rum or brandy is also nice.

Regular old tea in teabags (Lipton in the US, Red Rose in Canada) is not bad, but there's a great variety in tea, more than there is in coffee. Companies like Bigelow and Celestial Seasonings make a pretty good product that is widely available. There are 'herbal' teas that have no caffeine (Red Zinger from Celestial Seasonings is my favorite--back in the 1970s it was favored by hippies in California, it was called 'The Coca-Cola of the Counterculture').

Creaming butter & sugar - On the Menu Tips