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 Sugar Free Recipes

Banana Split Pie (SF) 
 
Ingredients:
 
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. whipped topping
1 tsp. vanilla
1/2 c. pecans, chopped
 
Directions:
 
Fully drain juice off of pineapple and set aside. In a small bowl, combine the pudding mix and milk. Beat until thickened & transfer to pie crust. 
 
Evenly lay banana slices over the pudding.  Distribute pineapple over bananas. Cover with whipped topping and sprinkle with pecans. Chill for 2 hours before serving.

Apple Chicken (SF)
 
Ingredients:
 
3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube (or equivalent powder)
1/2 c. water
1/2 c. apple juice
2 c. fresh green beans, sliced French style
1 c. apples, peeled and diced
1 tbsp. flour
1 tsp. ground cinnamon
 
Directions:
 
Preheat oven to 450 degrees.
 
Place chicken in a shallow roasting pan. Sprinkle with salt and pepper. Bake 20 minutes or until brown.

Remove from oven and reduce oven temperature to 350 degrees. 

 

Grilled Turkey Tenderloin (SF) 
 
Ingredients:
 
1/4 c. low-sodium soy sauce
1/4 c. apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
 
Directions:
 
In a plastic bag or bowl add the soy sauce, apple juice, pepper, onion, oil, lemon juice, garlic salt and ginger. Mix well. 
 
Place the turkey tenderloin in the bag/bowl, ensuring all sides are coated with marinade.  Seal the bag or cover the bowl. Marinate in refrigerator several hours or overnight, turning occasionally. 
 
Grill tenderloins for 6-10 minutes per side or until there is no pink in the center.  Do not overcook as the meat will be dry!

 

Turkey Polish Sausage Stew (SF)

Ingredients:

1 onion, chopped
½ lb. turkey polish sausage, cut into pieces
1 qt. chicken stock
¼ tsp. pepper
1 bay leaf
¼ tsp. thyme
3 carrots cut in strips
3 celery stalks cut in chunks
½ head cabbage cut in chunks
2 tbsp. rice (uncooked)
1 (8 oz.) can low sodium tomato sauce
1 can kidney beans
1 (28 oz.) can whole tomatoes (no salt added)
3 cups water

Directions:

Spray a large saucepan with non-stick spray. Over medium heat, sauté the onion until tender.
Add the remaining ingredients, stir and bring stew to a boil. Reduce heat, cover and simmer for 45 minutes. 

Cheese Lasagna (SF)

Ingredients:

8 whole wheat lasagna noodles
1 c. chopped onions
1 c. sliced mushrooms
1/2 c. diced green peppers
1 tbsp. parsley flakes
1/2 tsp. each basil, oregano, chili powder
1 garlic clove, minced
1 c. chopped carrots
3 c. tomatoes
1/4 tsp. dried rosemary
3 oz. grated romano cheese
1 1/3 c. low-fat cottage cheese
4 tablespoons parmesan cheese
5 oz. part-skim mozzarella cheese

Directions:

Boil lasagna noodles according to package directions. Drain and set aside.

In a skillet over medium heat, saute onions, garlic, mushrooms, carrots, and peppers until soft. Add the tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper.

Mix well and simmer for 20 minutes. In a bowl, blend together the mozzarella, Romano and cottage cheese.

In a 8 x 8 baking dish, starting with the sauce, layer the ingredients - first sauce, then noodles, then cheese.

Repeat until all ingredients are used, ensuring final layer is cheese. Bake at 375 degrees for 30 minutes or until bubbly and hot.

 

Sugarless Fruit & Nut Cake (SF) 
 
Ingredients:
 
1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped (your choice)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
 
Directions:
 
In a medium sized pan over medium-high heat, add 1 cup of water and boil dates and prunes for 3 minutes.
 
Remove from heat and add the margarine and raisins. Let cool.

Add the flour, soda, salt, eggs, nuts, spices and vanilla to the fruit mixture. Stir to blend.

Pour into baking dish that has been sprayed with non-stick cooking spray or lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes. 

Strawberry Mousse (SF)
 
Ingredients: 
 
2/3 c. sugar-free strawberry preserves (your brand choice)
1/8 tsp. cream of tartar
2 egg whites
1/2 c. whipping cream
 
Directions: 
 
In a small bowl, add the cream of tartar & egg whites. Beat until stiff.

Fold in the strawberry preserves and whipped cream.

Chill for 1 hour before serving or freeze for a frozen mousse treat.

Orange Sherbet (SF)
 
Ingredients: 
 
1 c. orange juice
1 tsp. unflavored gelatin
2 tbsp. lemon juice
1 tbsp. grated orange peel
Non-nutritive sweetener equal to 1/2 cup sugar
1/2 c. nonfat dry milk powder
 
Directions: 

Using a small size freezer-safe bowl, add all the ingredients and mix well.

Cover and freeze until desired consistency is reached.

 

Coleslaw (SF)

Ingredients:

1/2 head cabbage, shredded
1 sm. onion, finely chopped
2 celery stalks, finely chopped
2 carrots, shredded
1 tbsp. mayonnaise
2 pkg. artificial sweetner
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice

Directions:

In a medium bowl, mix together the shredded and chopped vegetables. In a separate bowl add the mayonnaise, sweetner, pepper, vinegar, and lemon juice. Mix well .

Pour dressing over the shredded vegetables and refrigerate.

Tuna Salad Sandwich (SF)

Ingredients:

1 sm. can water-packed tuna
3 eggs, hard boiled and diced
1 c. shredded mild cheddar cheese
2 tbsp. sweet pickles
2 tbsp. onion
2 tbsp. celery
2 tbsp. olives
1/2 c. light mayonnaise

Directions:

Chop pickles, onion, celery and olives. In a small bowl, mix everything together until well blended.

Serve on bread. For a lighter version, try wrapping tuna mix in a lettuce leaf.

 

Coleslaw (SF)  

  

Ingredients:  

  

1/2 head cabbage, shredded  

1 sm. onion, finely chopped  

2 celery stalks, finely chopped  

2 carrots, shredded  

1 tbsp. mayonnaise  

2 pkg. artificial sweetner   

1/2 tsp. black pepper  

2 tbsp. vinegar  

2 tbsp. lemon juice  

  

Directions:  

  

In a medium bowl, mix together the shredded and chopped vegetables.

 

In a separate bowl add the mayonnaise, sweetner, pepper, vinegar, and lemon juice. Mix well .   

 

Pour dressing over the shredded vegetables and refrigerate. 

 

 

  

 

 

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