Peanut Butter Cup Gelatin Dessert

This is not your ordinary Jello! It has the consistency of a mousse and the rich taste of a candy bar. I promise, you won’t believe that it’s made from gelatin. I got the idea from a wonderful, fun cookbook I recently purchased called “Hello, Jello!” by Victoria Belanger. It is filled with the most innovative and creative gelatin desserts you’ll ever see. Unfortunately, her original recipes are not necessarily carb –friendly, but that won’t stop me from making them over using Splenda and lower fat ingredients. My recipe was inspired by her Chocolate Peanut Butter Cups, but I must give Victoria all the credit here because I never would have thought of this one on my own. I used regular custard cups as my mold, but she suggests using foil cupcake liners, which really makes it look like the real thing! This is an economical and easy, make-ahead dessert that you won’t want to miss.

Peanut Butter Cup Gelatin Dessert
Makes 6 servings

1 cup 1% low-fat milk
¼ cup fat-free half and half
2 tablespoons + 2 teaspoons unsweetened cocoa powder
2/3 cup Splenda granular
½ cup creamy peanut butter
1 packet (1 tablespoon) dry, unflavored gelatin powder
¼ cup cold water
½ teaspoon vanilla extract

1. In a medium saucepan, whisk together the milk, fat-free half and half, cocoa powder and Splenda. Heat over medium heat until it comes to a boil, stirring often. When it reaches a boil, add the peanut butter and whisk until smooth.

2. Meanwhile, place the cold water in a medium mixing bowl and sprinkle the gelatin powder over it. Allow it to sit and absorb the water for 2 minutes (important). Whisk the hot chocolate mixture into the gelatin mixture, whisking until the gelatin has dissolved completely into the hot liquid (about 2 minutes). Add vanilla and whisk until incorporated.

3. If using custard cups, divide the gelatin mixture equally between six cups and place in the refrigerator until set, about 2 hours. If you wish to use the foil cupcake liners, allow the mixture to thicken slightly before spooning into the liners. Refrigerate until set.

4. The dessert may be served in the custard cups, but you may wish to unmold and serve on a plate (as pictured). To unmold, run a paring knife around the edge to loosen and turn onto a serving plate. (If needed, you may warm the bottom of the custard cup in very warm water for about 30 seconds to make it easier to unmold.) If using foil liners, dip the bottom of the liner in warm (not hot) water for about 15 seconds before peeling the liner off.

Nutritional Information per serving (not including whipped topping): 173 calories, 14.6 g carbohydrate, 12.5 g total fat, 3.6 g saturated fat, 127.5 mg sodium, 2.3 g fiber, 8.2 g protein.

Recipe make-over by Kathy Sheehan, 2012. Original recipe by Victoria Belanger. If you’d like to see more gelatin recipes by Victoria Belanger, visit her blog at http://jellomoldmistress.com

How does this recipe compare with the original? My make-over recipe is much lower in calories, carbs and fat. For comparison, one serving of the original recipe from the book is 489.4 calories, 56.5 g carbohydrate, 21.2 g total fat, 14.9 g saturated fat, 251 mg sodium, 3.3 g fiber and 17 g protein.

Pumpkin Bread Pudding

This is one of my family's favorite comfort foods - Bread Pudding. This version has pumpkin to boost the fiber and nutrition. It is delicious served at room temperature, but on a cold winter day, it is especially comforting eaten warm.

Low Carb Pumpkin Bread Pudding 

Makes 8 servings

2 cups low carb bread, torn into bite-size pieces & dried 

3 cups unsweetened almond or coconut milk, divided 

2 tbsp brown erythritol, divided 

pinch salt 

2 eggs 

2/3 cup pumpkin purée 

1/2 cup erythritol sweetener, granular 

1 tsp pumpkin pie spice 

1 tsp vanilla extract

1. Set rack to middle position and preheat oven to 350°.

2. Spray 8-inch square, glass baking pan with nonstick cooking spray. Place dried bread in pan and set aside.

3. In a 4 quart mixing cup, measure 1 cup almond milk, 1 tbsp brown erythritol sweetener and pinch of salt. Whisk until sugar is dissolved. Pour over bread and allow to sit, stirring occasionally, until liquid is absorbed, about 10 minutes.

4. Meanwhile, measure the remaining 2 cups almond milk, remaining 1 tbsp brown erythritol, eggs, pumpkin, 1/2 cup erythritol, spice, and vanilla. Whisk until well blended. Pour pumpkin mixture over and gently stir.

5. Bake in preheated oven for 55 minutes or until knife inserted about 1 inch from center comes out clean. Cool for 30 minutes before serving. 

Nutritional Information per serving: 106.38 calories, 6.8 g carbohydrate, 1.5 g total fat, 0.4 g saturated fat, 99 mg sodium, 2.8 g fiber, 7.8 g sugar, 6.4 g protein. Net carbs per serving: 4 grams

Original Recipe by Kathy Sheehan, 2012

Oatmeal Cookies

My daughter has been begging me to bake some of my healthy cookies for days, so I was motivated to try out a new recipe. These oatmeal cookies can be made with raisins or mini chocolate chips, whichever you prefer. Unlike a traditional oatmeal cookie, my recipe calls for more oats and less flour which adds more fiber to the batter. The addition of almond flour to replace some of the wheat flour, plus the reduction of sugar cuts the carbs of a traditional recipe by half! These soft and chewy cookies are delicious with a cold glass of milk on a hot, summer afternoon!

Also, I wanted to share a product I discovered recently that appears to be a good store-bought cookie choice. The brand is called Who Nu and the cookies come in three varieties: chocolate chip, a chocolate sandwich cookie and a vanilla sandwich cookie. The numbers look pretty good and they taste great!

Oatmeal Cookies
Makes 30 cookies

3 tablespoon unsalted butter, at room temperature
¼ cup zero trans fat butter spread (I use Smart Balance), at room temperature
¼ cup dark brown sugar
½ cup Splenda granular
1 egg
1½ teaspoons vanilla extract
¼ cup almond flour (or finely ground almonds)
½ cup all-purpose or whole wheat flour
1½ cups old-fashioned oats (not quick cooking)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup raisins or mini semi-sweet chocolate chips

1. Preheat oven to 350°F. Prepare baking sheets by lightly spraying with non-stick cooking spray or use parchment paper; set aside.

2. In a small mixing bowl, measure the almond flour, all-purpose (or wheat) flour, oats, baking soda, baking powder, salt and cinnamon; set aside.

3. Cream the butter, butter spread, brown sugar and Splenda until fluffy. Add egg and vanilla and beat well. Using a wooden spoon, stir in the flour-oat mixture into the butter and egg mixture and mix until thoroughly combined. Fold in the raisins or chocolate chips.

4. Drop the batter by rounded teaspoonfuls (or use a small cookie scoop) onto the prepared baking sheets. If desired, flatten each mound slightly with the palm of your hand. Bake for 10-12 minutes or until lightly browned on the bottom. Remove to a wire rack to cool.

Nutritional information per cookie with raisins: 60.2 calories, 7.8 g carbohydrate, 2.8 g total fat, 1 g saturated fat, 55.6 mg sodium, 0.6 g fiber, 1 g protein

Nutritional Information per cookie with chocolate chips: 71.6 calories, 8.3 g carbohydrate, 3.9 g total fat, 1.7 g saturated fat, 55.6 mg sodium, 0.7 g fiber, 1 g protein

Original recipe by Kathy Sheehan, ©2011

Fruit Ice Pops

There's nothing new about this idea, but if it's been a while since you were a kid, you might need to be reminded how much fun popsicles are to eat! I recently purchased a Zoku Ice Pop Maker and have been creating elaborate fruit-based pops ever since. Juicy, sweet summer fruits pureed in a blender with a bit of water (sometimes mixed with milk or fat-free half & half for a creamy pop) is all you need to do. If you desire more sweetness, add a small amount of sugar, agave nectar, honey or Splenda and you're ready to freeze! You don't need a fancy pop maker, just use paper cups and crafts sticks and in a few hours you'll have delicious, low-cal frozen treats to cool you off.

Here are some of my favorite pops:

Pineapple Coconut: Puree fresh pineapple, water, a few tablespoons of pineapple or orange juice, 1 tablespoon of shredded coconut and a few drops of coconut extract in a blender. Freeze until firm.*

Caramel Apple: Mix together apple cider and a small amount of caramel syrup. Freeze until firm.*

Strawberries & Cream: In a blender puree fresh strawberries, water, and 1 teaspoon of sugar or Splenda. Set aside 3/4 of the mixture. Add milk or fat-free half & half to the remaining puree. Fill pop mold part of the way with the strawberry puree and partially freeze (about 1 hour). Fill the mold with the strawberry cream mixture and continue freezing until firm.*

*If using a Quick Pop Maker, some sugar needs to be added to the mixture for optimum release, although only a small amount needs to be added. I've had excellent results using a combination of sugar and Splenda in my puree mixtures.

Cherry Cheesecake Tapioca Pudding

It's that time of year again when fresh cherries are widely available and at the lowest prices of the season. My family loves them and I can't have too many recipes that highlight their juicy goodness. This is an old-fashioned one that reminds me of my childhood. Our housekeeper, Melvina, didn't make many desserts when cooking for my seven brothers and sisters, although on a rare occasion she'd make creamy tapioca to our great delight. Normally, tapioca pudding is made with milk, but this recipe is water-based which reduces the calories and fat. The fresh, light flavor is drawn directly from the cherries as they simmer and infuse the pudding. The addition of low-fat cream cheese and sprinkling of graham cracker gives it that distinct "cheesecake" taste. This is an easy dessert or snack that just screams "Summer!"

Cherry Cheesecake Tapioca Pudding
Makes 4 servings

3 cups fresh cherries, pitted and halved
1¼ cups water
1 teaspoon lemon juice
1/3 cup Splenda granular
3 tablespoons quick tapioca
Dash salt
2 tablespoons low-fat cream cheese, room temperature
½ teaspoon vanilla extract
2 tablespoons crushed graham crackers, divided for garnish

1. Mix the cherries, water, lemon juice, Splenda, tapioca and salt in a medium saucepan and allow to sit for 5 minutes. Heat mixture on medium heat, stirring constantly, until it comes to a boil. Reduce heat to a simmer and continue cooking, stirring often, for 10-15 minutes until cherries soften and tapioca becomes translucent.

2. Add cream cheese and stir until melted and well blended. Remove from heat and add vanilla. Divide into 4 serving dishes and refrigerate until chilled.

3. Just before serving, sprinkle each with ½ tablespoon crushed graham crackers.

Nutritional Information per serving: 159.5 calories, 29 g carbohydrate, 3 g total fat, 2 g saturated fat, 96 mg sodium, 1.5 g fiber, 1.7 g protein.

Original recipe by Kathy Sheehan, copyright 2011

Rhubarb Upside-Down Cake

When I was first diagnosed with diabetes, my doctor gave me a list of good and bad foods. I remember that unsweetened rhubarb was a "free food" and, in my despair at the time, I recall sarcastically joking that I could eat all the unsweetened rhubarb I wanted - lucky me! Rhubarb is one of the earliest harvests of the spring garden and is abundant in stores and farmer's markets right now. It's full of antioxidants, vitamin C, calcium and fiber, so it is an excellent and healthy choice, but usually requires a lot of sugar to counterbalance the extreme tartness. This simple dessert is a good mixture of sweet and tart. It's easy and quick to prepare and I highly recommend that it be eaten fresh and warm out of the oven.

Rhubarb Upside-Down Cake
Makes 6 servings

¼ cup light brown sugar, unpacked
2 tablespoons zero trans fat buttery spread (I use Smart Balance)
Zest of ½ of an orange
7 ounces rhubarb (about 5-6 stalks)
½ cup all-purpose flour
¼ cup almond flour (or finely ground almonds)
1/8 teaspoon salt
¾ teaspoon baking powder
1/3 cup zero trans fat buttery spread
1/3 cup Splenda, granular
1 egg + 1 egg white
2 tablespoons fat-free buttermilk (or skim milk)
½ teaspoon vanilla extract

1. Preheat the oven to 350°F. In an 8-inch cast iron skillet (or 8" cake pan), melt 2 tablespoons buttery spread and brown sugar; stir to combine. Add orange zest and stir. Slice the rhubarb on the diagonal into 1-2" pieces and add to the brown sugar mixture and spread evenly over the bottom of the pan; set aside.

2. In a small bowl, stir together the flour, almond flour, salt, baking powder; set aside. With a handheld mixer, cream the 1/3 cup buttery spread and Splenda. Add the egg and egg white and beat until well combined. Add the buttermilk and vanilla and beat well.

3. Add the dry ingredients and beat until incorporated. Pour over the rhubarb and spread to cover. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool for about 5 minutes. Turn out onto a serving plate and cool for another 15 minutes. Serve immediately. This cake is best served warm.

Nutritional Information per serving: 215 calories, 17.5 g carbohydrate, 14.3 g total fat, 3.5 g saturated fat, 238 mg sodium, 1.3 g fiber, 4.2 g protein.

Original recipe by Kathy Sheehan, copyright 2011

Bananas Foster Quick Bread

The original Bananas Foster dessert was created by the chef at Brennan's Restaurant in New Orleans in the early 1950's and has been the most requested dessert item on their menu ever since! It is a mixture of butter, brown sugar, banana liquor, sliced bananas, dark rum and cinnamon that is set aflame then served over vanilla ice cream. This banana bread recipe adopts some of those flavors and results in a unique taste that is delicious for breakfast, as an afternoon snack or even for dessert. It's quick and easy to prepare because you don't need a mixer...just stir, pour and bake. If you don't have rum flavoring in your pantry, but happen to have dark or spiced rum in your cabinet, just use the real thing. In this recipe, it's not too overpowering at all, but gives the bread a subtle flavor that adds depth and richness. Because this is a reduced fat and carb bread, be sure to wrap any leftovers well or freeze it for later to reserve it's freshness.

Bananas Foster Quick Bread
Makes 16 servings

1 cup all-purpose flour
½ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
½ teaspoon cinnamon
½ cup oat bran or wheat germ
2 very ripe bananas, mashed (about 1 cup)
1 egg, lightly beaten
¼ cup sugar
¼ cup Splenda, granular
1/3 cup egg substitute (or 2 egg whites)
¼ cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon rum extract (or 2 teaspoons dark or spiced rum)
½ teaspoon butter flavoring
¼ cup low-fat buttermilk
3 tablespoons brown sugar, packed

1. Preheat oven to 350°F. Lightly spray an 8½" x 4½" x 2½" loaf pan with non-stick cooking spray; set aside.

2. In a large mixing bowl, sift together the flour, almond flour, baking powder, baking soda, salt and cinnamon. Stir in oat bran and set aside.

3. In a medium mixing bowl, mash the banana and add the sugar and Splenda; stir with a fork to combine. Beat in the egg, egg substitute, applesauce, canola oil, rum extract, butter flavoring and buttermilk. Add wet ingredients to the dry ingredients and stir until just combined but no flour is visible. Don't overmix.

4. Pour into the loaf pan, gently smoothing the top. Sprinkle the brown sugar over the batter and bake for 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and cool in pan for 10 minutes. Remove from pan and cool on a wire rack completely before slicing. Wrap leftovers well to preserve freshness.

Nutritional Information per serving: 125.6 calories, 18.6 g carbohydrate, 5 g total fat, 0.5 g saturated fat, 157.6 mg sodium, 1.5 g fiber, 3.1 g protein.

Recipe by Kathy Sheehan, copyright 2011