Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse

This recipe, Pumpkin Mousse, is the perfect dessert for Fall evenings when you’re craving the spices that remind you of family and holidays.  Low in fat and only 13g of carbs.


Pumpkin Mousse Recipe

Pumpkin Mousse

1 (1 oz.) pkg. sugar free instant vanilla pudding

1 cup fat free milk

½ cup pumpkin puree

½ tsp. cinnamon

1/4 tsp. ground allspice

¼ ground ginger

2 ¼ cups Light Whipped Topping, divided

¼ tsp. ground nutmeg


Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up.

Add in the pumpkin puree and spices and mix well.

Gently fold in 1 ½ cups whipped topping until well combined.

Divide into 6 dishes (about ½ cup per serving.)

Refrigerate until ready to serve.

Before serving, top each dessert with 2 tablespoons of light whipped topping and sprinkle ground nutmeg.


(Recipe for Pumpkin Mousse, Diabetic Connect, 2015)


Overnight Brunch Casserole

Overnight Brunch Casserole

Overnight Brunch Casserole


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



I love to cook for company and do brunch frequently.  Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish.    * This recipe is DIABETIC FRIENDLY! *

Candace Hesch                                                                 Mosinee, Wisconsin


Overnight Brunch Casserole Recipe


Overnight Brunch Casserole

3 Tbsp. butter, divided

2 Tbsp. flour

½ tsp. salt

1/8 tsp. pepper

2 cups fat-free milk

5 slices reduced-fat process American cheese product, chopped

1 ½ cups sliced fresh mushrooms

2 green onions, finely chopped

1 cup cubed fully cooked ham

2 cups egg substitute

4 eggs

Topping:        3 slices whole wheat bread, cubed

4 tsp. butter, melted

1/8 tsp. paprika


In a large saucepan, melt 2 tablespoons butter.  Stir in flour, salt and pepper until smooth; gradually add milk.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Stir in cheese until melted.  Remove from heat.

In a large nonstick skillet, sauté mushrooms and green onions in remaining butter until tender.  Add ham; heat through.  Whisk egg substitute and eggs; add to skillet.  Cook and stir until almost set.  Stir in cheese sauce.

Transfer to a 13×9 inch baking dish coated with cooking spray.  Toss bread cubes with butter.  Arrange over egg mixture; sprinkle with paprika.  Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake, uncovered 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.

12 servings


(Recipe for Overnight Brunch Casserole was in www.tasteofhome.com, 2015)


Hot Cocoa Soufflé

Hot Cocoa Souffle

Hot Cocoa Souffle


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé.  It was so easy – and absolutely delicious.

          Joan Hallford                                                                    N. Richland Hills, Texas


Hot Cocoa Soufflé Recipe

Hot Cocoa Souffle

5 eggs

4 tsp. plus ¾ cup sugar, divided

½ cup baking cocoa

6 Tbsp. flour

¼ tsp. salt

1 ½ cups fat-free milk

2 Tbsp. butter

1 ½ tsp. vanilla

Separate eggs, let stand at room temperature for 30 minutes.  Coat a 2 quart soufflé dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.

In a small saucepan, combine the cocoa, flour, salt and remaining sugar.  Gradually whisk in milk.  Bring to a boil, stirring constantly.  Cook and stir 1-2 minutes longer or until thickened.  Stir in butter.  Transfer to a large bowl.

Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly.  Add vanilla; cool slightly.

In another large bowl with clean beaters, beat egg whites until stiff peaks form.  With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain.  Fold in remaining egg whites until combined.

Transfer to prepared dish.  Bake at 350 F. for40-45 minutes or until the top is puffed and center appears set.  Serve immediately.               6 servings


(Recipe for Hot Cocoa Soufflé was on www.tasteofhome.com, 2014)


Pumpkin Soup

Pumpkin Soup

Pumpkin Soup


This recipe, Pumpkin Soup is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make SOUP.  This recipe you can double…so you have it a little longer.


Pumpkin Soup Recipe

Pumpkin Soup

¾ cup water

1 small onion, chopped

1 can (8 oz.) pumpkin puree

1 cup unsalted vegetable broth

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup fat-free milk

1/8 tsp. freshly ground black pepper

1 green onion, green top only, chopped


In a large saucepan, heat ¼ cup of water over medium heat.  Add onions and cook until tender, about 3 minutes.  Don’t let the onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg.  Bring to a boil, reduce heat and simmer for 5 minutes.  Stir in the milk and cook until hot.  Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper and green onion tops.


(Recipe for Pumpkin Soup came from Diabetic Connect, 2014)


Chocolate Raisin Biscotti

Chocolate Raisin Biscotti

Chocolate Raisin Biscotti


A drizzle of creamy frosting makes these chocolate treats from our Test Kitchen so special with coffee or tea!


Chocolate Raisin Biscotti Recipe

Chocolate Raisin Biscotti

3 Tbsp. butter, softened

2/3 cup sugar

2 eggs

¾ tsp. vanilla, divided

1 cup flour

¼ cup baking cocoa

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

½ cup raisins

2/3 cup confectioners’ sugar

4 to 5 tsp. fat-free milk


In a small bowl, beat butter and sugar until crumbly, about 2 minutes.  Add eggs and ½ teaspoon vanilla; mix well.  Combine the flour, cocoa, baking powder, baking soda and salt; beat into butter mixture.  Stir in raisins (dough will be sticky).

Divide dough in half, with lightly floured hands, shape each portion into a 12 x 2 inch rectangle; place each on a baking sheet coated with cooking spray.  Bake at 350 F. for 18 to 22 minutes or until set and tops begin to crack.  Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into scant ¾ inch slices.  Place cut side down on ungreased baking sheets.  Bake for 5 minutes.   Turn and bake 5-7 minutes longer or until firm.  Remove to wire racks to cool.

In a small bowl, combine the confectioners’ sugar, remaining vanilla and enough milk to achieve a drizzling consistency.  Transfer to a small resealable plastic bag; cut a small hole in a corner of bag.  Drizzle over biscotti.  Let stand until set.  Store in an airtight container.            3 dozen


(Recipe for Chocolate Raisin Biscotti came from tasteofhome.com)


Upside-Down Crab Quiche

Upside-Down Crab Quiche

Upside-Down Crab Quiche


Puffed to perfection, these cute cupfuls of quiche wear jaunty crust like pastry toppers (Diabetic Friendly!).


Upside-Down Crab Quiche Recipe

Upside-Down Crab Quiche

Nonstick cooking spray

2 cups refrigerated or frozen egg product, thawed, or 8 eggs

½ cup light sour cream

½ cup fat-free milk

¼ tsp. black pepper

1 (6oz.) can lump crabmeat, drained, flaked, and cartilage removed

1/3 cup bottled roasted red sweet peppers, drained and chopped

2 Tbsp. snipped fresh Italian (flat-leaf) parsley

1 recipe pastry cutouts (below)

Preheat oven to 325 F.  Coat six (6) 6 oz. custard cups or ramekins with cooking spray.  Set aside.  In a large bowl whisk together eggs, sour cream, milk and black pepper.  Stir in crabmeat, roasted peppers and parsley.

Divide egg mixture among prepared custard cups.  Place cups on a baking sheet.  Bake for 30 to 35 minutes or until a knife inserted in center comes out clean.  Remove from oven.

Meanwhile, prepare pastry cutouts.  Place cutouts on a baking sheet.  When quiches are done baking, increase oven temperature to 450 F.  Bake pastry cutouts for 8 to 10 minutes or until tops are lightly browned.  Place each baked cutouts on top of a quiche.  Let stand for 10 minutes before serving.

Pastry Cutouts:  In a medium bowl stir together ¼ cup all-purpose flour, 2 tablespoons whole wheat pastry flour, and a dash of salt.  Using a pastry blender, cut in 1 ½ tablespoons chilled vegetable oil spread until pieces are pea-size.  Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork.  Push moistened dough to the side of the bowl.  Repeat moistening flour mixture, using 1 teaspoon cold water at a time, until all the flour mixture is moistened (about 3 to 4 teaspoons cold water total).  Form dough into a disk.  On a lightly floured surface roll dough from center to edges to 1/8 inch thick.  Using 3 to 4 inch cookie cutters, cut out dough into six shapes.  Brush cutouts with a mixture of 1 tablespoon refrigerated or frozen egg product, thawed, and 1 tablespoon water.


(Recipe for Upside-Down Crab Quiche came from Holiday Diabetic Recipes, October 29, 2013)


Broccoli Tuna Casserole

Broccoli Tuna Casserole

Broccoli Tuna Casserole


When I was in the Navy, a co-worker’s wife shared this recipe with me.  I’ve tweaked it over time, but it still reminds me of my “family” away from home.

          Yvonne Cook                                                         Haskins, OH                                                                      


Broccoli Tuna Casserole Recipe

Broccoli Tuna Casserole

5 cups uncooked whole wheat egg noodles

1 tsp. butter

¼ cup chopped onion

¼ cup cornstarch

2 cups fat-free milk

1 tsp. dried basil

1 tsp. dried thyme

3/4 tsp. salt

½ tsp. pepper

1 cup reduced-sodium chicken broth

1 cup (4 oz.) shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz. each) albacore white tuna in water

1/3 cup panko (Japanese) bread crumbs

1 Tbsp. butter, melted

Preheat oven to 350 F.   Cook noodles according to package directions; drain.  Transfer to a 3 qt. or 13×9 inch baking dish coated with cooking spray.

Meanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat.  Add onion; cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; gradually stir into pan.  Stir in broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in ¾ cup cheese until melted; stir in broccoli and tuna.

Spoon tuna mixture over noodles; mix well.  Sprinkle with remaining Monterey Jack cheese.  Toss bread crumbs with melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Bake, uncovered, 15-20 minutes longer or until cheese is melted.          8 servings

Freeze It:   Cool unbaked casserole; cover and freeze.  To use, partially thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 F.


(Recipe for Broccoli Tuna Casserole came from tasteofhome.com)


No-Bake Chocolate Swirl Cheesecake

No-Bake Chocolate Swirl Cheesecake

No-Bake Chocolate Swirl Cheesecake


Only 15g carbs in a serving of this popular cheesecake, graced with swirls of real chocolate.  (This recipe is Diabetic Friendly!!)

No-Bake Chocolate Swirl Cheesecake Recipe


No-Bake Chocolate Swirl Cheesecake

½ cup finely crushed graham crackers

2 Tbsp. butter, melted

1 envelope unflavored gelatin

¾ cup fat-free milk

2 packages of (8 oz. each) reduced-fat cream cheese (Neufchatel), softened

1 package (8 oz.) fat-free cream cheese, softened

1 carton (8 oz.) fat-free dairy sour cream

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tsp. vanilla

4 oz. semi-sweet chocolate, melted and cooled

Chocolate curls (optional)

In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened.  Press mixture evenly onto bottom of an 8 inch springform pan (may not completely cover bottom).  Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes.  Heat and stir over low heat just until gelatin is dissolved.  Remove from heat.  Cool for 15 minutes.

In a large bowl, beat cream cheese with an electric mixer until smooth.  Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.  Divide mixture in half.  Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly.  Carefully spoon half of the white mixture over chocolate mixture in small mounds.  Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures.  Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds a swirl again.  Cover and chill about 6 hours or until set.

To serve, using a small knife, loosen cheesecake from side of springform pan; remove side of pan.  Cut cheesecake into wedges.  If desired, garnish with chocolate curls.         16 servings

Make-ahead Directions:  Prepare as directed through step 4, except cover and chill for up to 24 hours.  Serve as directed in step 5.

(Recipe for No-Bake Chocolate Swirl Cheesecake came from Diabetic Connect by Eating Well, September, 2013)


Slow-Cooker Berry Cobbler

Slow-Cooker Berry Cobbler

Slow-Cooker Berry Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



I adapted my mom’s yummy cobbler recipe for slow cooking.  With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don’t have to turn on the oven.

               Karen Jarocki                                                              Yuma, Arizona


Slow-Cooker Berry Cobbler Recipe

Slow-Cooker Berry Cobbler

1 ¼ cups flour, divided

2 Tbsp. plus 1 cup sugar, divided

1 tsp. baking powder

¼ tsp. cinnamon

1 egg, lightly beaten

¼ cup fat-free milk

2 Tbsp. canola oil

1/8 tsp. salt

2 cups fresh or frozen raspberries, thawed

2 cups fresh or frozen blueberries, thawed

Low-fat vanilla frozen yogurt, optional


In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.  Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick).  Spread batter evenly into a 5 qt. slow cooker coated with cooking spray.

In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat.  Spread over batter.

Cover and cook on high for 2 to 2 ½ hours or until inserted into cobbler comes out clean.  Serve with frozen yogurt if desired.                 8 servings


(Recipe for Slow-Cooker Berry Cobbler was in tasteofhome.com)


Cantaloupe Sherbet


Cantaloupe Sherbet

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Melon lovers are sure to enjoy this frosty dessert.  A dish of the sherbet is a refreshing ending to a light lunch or dinner during the summer.  It’s also a great way to use up overripe cantaloupe.

                 Mary Dixson                                                               Decatur, Alabama


Cantaloupe Sherbet Recipe

Cantaloupe Sherbet

1 small cantaloupe

2 cups cold fat-free milk, divided

1/3 cup sugar

1 envelope unflavored gelatin

¼ cup light corn syrup

¼ tsp. salt

Cut cantaloupe in half; discard seeds.  Scoop out pulp (there should be about 4 cups of melon).  Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.

In a large saucepan, combine sugar and remaining milk.  Sprinkle gelatin over top; let stand for 1 minute.  Heat over low heat, stirring until gelatin is complete dissolved.

Stir in the corn syrup, salt and cantaloupe.  Pour into a 13×9 inch pan.  Cover and freeze until partially frozen, about 3 hours, stirring occasionally.

Place cantaloupe mixture in a blender; cover and process until smooth.  Return to the pan.  Cover and freeze until almost frozen, about 1 hour.            6 serving

(Recipe for Cantaloupe Sherbet was in tasteofhome.com)