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LUSCIOUS JOYS MARCH 2013

March is our Nutrition and Fitness Issue! I wrote an article in Body Parts regarding Celiac disease, so I thought it only fair to also mention diabetes. An estimated 285 million people worldwide are affected by diabetes. With a further 7 million people developing diabetes each year, this number is expected to hit 438 million by 2030. Today, more than 9 million Canadians live with diabetes or prediabetes. Approximately 10% of people with diabetes have type 1 and the number of people with type 2 is increasing dramatically. When you have diabetes, sweets are off the menu. BUT, I have found 5 luscious recipes taken off the Canadian diabetic website developed just for diabetics in mind. They sound so luscious I most definitely will be whipping these up for my own family!

Banana Split Cake

6 1/2 graham cracker sheets (two 1 1/2-inch squares per sheet)

1 ounce sugar-free, instant vanilla pudding mix

2 cups fat-free milk

8 ounces light cream cheese

10 ounces canned, crushed pineapple packed in juice, drained

4 medium bananas, sliced

8-ounce container light whipped topping

3 tbsp pecans, chopped

Cover the bottom of a 9x13 inch pan with graham cracker sheets.

In a medium bowl, prepare pudding with 2 cups fat-free milk, according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers. Spread the crushed pineapple over the pudding layer and top with bananas, and then spread whipped topping. Sprinkle pecans on top.

Chocolate Mousse Pie

1 9-inch prepackaged pie crust

1 1.4-ounce package of sugar-free, fat-free chocolate pudding mix

1 2/3 cups fat-free milk

1 8-ounce container of fat-free whipped topping, divided

2 tbsp mini semi-sweet chocolate chips

Preheat oven to 400°F. Bake pie crust according to package directions. Remove from oven and cool thoroughly. In a medium bowl, whisk pudding mix and milk. Fold half (4 ounces) of whipped topping into pudding mixture and fold until fully blended.

Spread pudding mixture into pie crust and top with remaining whipped topping. Sprinkle top with chocolate chips.

Peanut Butter Breakfast Pudding

6 slices raisin bread, cut into 1-inch cubes

1-3/4 cup non-fat skim milk

3 whole eggs + 2 egg whites

1/2 cup fat-reduced peanut butter

3 tbsp dark brown sugar

1 tsp vanilla extract

1 tsp grated orange peel OR

1/4 tsp dried orange peel

Spray a 9-inch baking pan or dish with non-stick vegetable spray.

Add bread cubes to dish and set aside. Combine remaining ingredients in blender container and process until smooth. Pour mixture evenly over bread cubes in baking dish, saturating bread cubes. Cover and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove cover and bake about 35 minutes, or until lightly browned and puffed.

Chocolate Velvet Mousse

3 ounces unsweetened chocolate

1 cup low fat milk

1/4 cup egg substitute

1/2 cup SPLENDA ® No Calorie Sweetener, Granulated

1 tsp cornstarch

2 tbsp orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*

1/2 cup heavy cream

3 cups sliced strawberries

Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside. Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover. Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days. To serve, layer strawberries and mousse in 6 all- purpose wine glasses.


Old-Fashioned Baked Custard

3 large eggs, slightly beaten, or 3/4 cup egg substitute

2 tbsp sugar

1/4 tsp salt

1/8 tsp ground nutmeg

2 cups fat-free milk

1/2 tsp pure vanilla extract

Pinch of ground cinnamon

Preheat the oven to 325°F. In a large bowl, combine the eggs, sugar, salt, and nutmeg. Slowly stir in the milk and vanilla. Pour 1/2 cup of custard into each of six 5-ounce custard cups. Sprinkle with cinnamon. Set the filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around the custard cups. Bake on the center rack of the oven for 35 minutes, or until a knife inserted in the custard comes out clean. Serve hot, warm, or chilled.