Sunday, April 28, 2013

Chocolate-Banana Graham Snacks

Chocolate-Banana Grahams


A graham cracker smeared with Nutella and topped with banana and coconut is a light way to satisfy your sweet tooth.

(recipe found on Facebook/Diabetic Connect Recipes)

 Chocolate-Banana Grahams
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 5 minutes
  • 1 square graham cracker, broken into 2 rectangles
  • 1/2 teaspoon Nutella, or other chocolate-hazelnut spread, divided
  • 2 slices banana, about 2 inches long
  • 1/2 teaspoon sweetened shredded coconut, toasted if desired, divided
Directions
  1. 1 serving
  2. Spread each graham cracker piece with 1/4 teaspoon Nutella and top with a slice of banana and a sprinkling of coconut.

 

Crockpot Oatmeal

Want breakfast tomorrow without lifting a finger?

(recipe found on Facebook)

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

Butterfinger Dessert-Low Sugar

Butterfinger Dessert=easy and low in sugar

1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free vanilla or butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8 oz. ) containers of cool whip FREE, thawed
10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)


1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.


2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.


3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

Art by 16 year old with T1D (the hair is made with test strips, so awesome)


Friday, March 29, 2013

Tuesday, March 26, 2013

Thursday, March 21, 2013