Strawberry and Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

This recipe, Strawberry Rhubarb Hand Pies, before the strawberries are gone from the supermarket, try making these hand pies.


Strawberry and Rhubarb Hand Pies Recipe


Strawberry and Rhubarb Hand Pies

¾ cup finely chopped fresh strawberries

¾ cup finely chopped fresh rhubarb

½ cup Splenda or sweetener of your choice

1 Tbsp. tapioca, quick cooking

1 ½ tsp. grated orange peel

2 pie crust, refrigerated

1 egg yolk

1 Tbsp. whipping cream

2 tsp. sugar


Heat oven to 375 F.  Line large cookie sheet with parchment paper.  In 2 quart saucepan, mix strawberries, rhubarb, ½ cup sugar, the cornstarch and orange peel.  Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened.  Cool slightly.

Remove pie crusts from pouches; unroll on work surface.  With 2 ½ inch round cookie cutter, 14 rounds from each crust; reroll scraps.  On cookie sheet, place half of the dough rounds 2 inches apart.  Top each with 2 teaspoons fruit mixture.  Brush crust edges with water; top with the remaining dough rounds.  Press edges firmly with fork to seal.  Cut slits in top of each round.

In small bowl, beat egg yolk and whipping cream; brush over tops of pies.  Sprinkle with 2 teaspoons sugar.

Bake 20 to 25 minutes or until lightly browned.  Serve warm or cool.


(Recipe for Strawberry Rhubarb Hand Pies, Diabetic Connect, 2015)


Sugar Free Cheesecake

Sugar Free Cheesecake

Sugar Free Cheesecake

This recipe, Sugar Free Cheesecake, is from Diabetic Connect.  Cheesecake is one of the best dessert options if you’re looking to keep your carb-count low.  This classic recipe delivers sweet satisfaction with only 8g of carbs.

Sugar Free Cheesecake Recipe


Sugar Free Cheesecake

1 grapeseed oil cooking spray

4 eggs, separated

2 egg whites

½ cup SPLENDA No Calorie Sweetener, granulated

1 tsp. fresh lemon juice

1 pinch salt

3 cups Cream Cheese, light, classic (or RICOTTA CHEESE, Drained)

½ tsp. fresh lemon peel, grated

1/3 cup sour cream

2 Tbsp. SPLENDA No Calorie Sweetener, granulated

2 tsp. vanilla


Preheat oven to 400 F.  Line the bottom of a 9 inch springform pan with baking paper or grease with butter.  Spray just a bit with grapeseed oil cooking spray.

Separate eggs and beat egg whites with salt until stiff.

Beat together Splenda for Baking and the egg yolks until thick.  Add lemon juice.  Next, with the mixer on low-medium setting, beat cream cheese, a little at a time, until incorporated and fluffy.

Add a small amount of the egg whites, plus grated lemon peel, and mix in gently.  Next, gently fold the cream cheese mixture into the remaining egg whites.   Pour mixture into pan.  Give a little shake to make level.

Bake for 10 minutes at 400 F; reduce temperature to 300 F. and bake for another 40 minutesWhen the top of the cake is set, turn off the oven and keep the door closed.  Allow to cool for another hour in the oven.

Whisk together topping ingredients (sour cream, SPLENDA No Calorie and vanilla).  Spread on top of the cheesecake.


(Recipe for Sugar Free Cheesecake, Diabetic Connect, 2015)


Any Day Fruit Smoothie (Gluten Free)

Any Day Fruit Smoothie (Gluten Free)

Any Day Fruit Smoothie (Gluten Free)

This recipe, Any Day Fruit Smoothie (Gluten Free), these fruit smoothies are great for all seasons and all meals.  With fruits rich in nutrient, your body will thank you for this healthy, tasty dish.


Any Day Fruit Smoothie (Gluten Free) Recipe


Any Day Fruit Smoothie (Gluten Free)

2 oz. silken tofu, drained

1 ½ cups frozen unsweetened strawberries

½ cup blueberries, frozen

1 banana, medium, fresh

1 ½ cups fat-free milk or soy milk

4 SPLENDA No Calorie Sweetener packets


Add all ingredients to a blender and puree on high until smooth.

Any type of frozen fruit can be used to make different flavors of smoothies.


(Recipe for Any Day Fruit Smoothie (Gluten Free), Diabetic Connect, 2015)