Diabetic Dessert of the Week - Cinnamon Apple Roll-Ups

This week's Diabetic Dessert of the Week is - Cinnamon Apple Roll-Ups. All you'll need to to make this Dessert is; package of Refrigerated Bread Stick Dough, Granny Smith Apples, Equal, Ground Cinnamon, and Butter. It's 101 calories and 16 carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Cinnamon Apple Roll-Ups
Little apple dumplings that are simple to prepare thanks to refrigerated bread stick dough.

Recipe Ingredients:
1 (11-ounce) package refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced
1/2 cup Equal® Spoonful*
3/4 teaspoon ground cinnamon
2 tablespoons stick butter or margarine, melted

Cooking Directions:
1 - Unroll bread stick dough. Separate at perforations to form 12 strips.
2 - Place 3 to 4 apple slices at the end of each strip.
3 - Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal® mixture over apple slices on each strip of dough.
4 - Beginning at end with apple slices, roll up jelly roll fashion. Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal® mixture.
5 - Bake in preheated 375°F (190°C) oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.

*May substitute 12 packets Equal sweetener

Nutritional Information Per Serving (1/12 of recipe): calories 101, protein 2 g, carbohydrate 16 g, fat 3 g, cholesterol 5 mg, sodium 194 mg.
https://www.cooksrecipes.com/diabetic/cinnamon_apple_roll-ups_recipe.html

Diabetic Dish of the Week - Oriental-Style Sea Scallops

This week's Diabetic Dish of the Week is Oriental-Style Sea Scallops. Scallops along with Broccoli, Onion, Cabbage, Pea Pods and Mushrooms, and Rice all combine to make this Diabetic Friendly Dish. Equal replaces the Sugar in the Recipe. It's another recipe from the CooksRecipe website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Oriental-Style Sea Scallops
Broccoli, onion, cabbage, pea pods and mushrooms are combined with scallops in a tasty sauce. Ground anise and coriander give this dish a unique flavor. Serve it over hot rice.

Recipe Ingredients:
2 tablespoons sesame or vegetable oil

1 1/2 cups broccoli florets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced Napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup sliced shiitake or button mushrooms
2 cloves garlic, minced
2 teaspoons ground star anise*
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 to 3 teaspoons light soy sauce
1/4 cup cold water
2 tablespoons cornstarch
2 to 3 tablespoons Equal® Spoonful**
4 cups hot cooked rice

Cooking Directions:
1 - Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2 - Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3 - Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®.
4 - Serve over rice.
Makes 6 servings.

*You can substitute 2 teaspoons five-spice powder for the star anise and coriander. Amounts of vinegar and soy sauce may need to be adjusted to taste.

**May substitute 3 to 4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 330, protein 20 g, carbohydrate 49 g, fat 6 g, cholesterol 26 mg, sodium 276 mg.

https://www.cooksrecipes.com/diabetic/oriental-style-sea-scallops-diabetic-recipe.html

Diabetic Dish of the Week - Oriental Chicken and Spinach Salad

This week's Diabetic Dish of the Week is - Oriental Chicken and Spinach Salad. Spinach, Chicken, Mandarin Oranges, Almonds, and Oriental Dressing make up this delicious and Diabetic Friendly Recipe. Included is the recipe for the Oriental Dressing. Another Delicious and Healthy Recipe from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes for all cuisines and tastes. So check it out today. Enjoy and Eat Healthy in 2018!


Oriental Chicken and Spinach Salad
An easy to make Oriental dressing adds flavor appeal to a colorful blend of spinach, chicken, mandarin oranges and almonds.

Recipe Ingredients:

Dressing:
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons Equal® Spoonful*
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated ginger root

Salad:
1 (6-ounce) bag baby spinach leaves
2 cups cooked cubed chicken breast
1 (11-ounce) can mandarin oranges, drained
1/2 cup sliced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup toasted slivered almond

Cooking Directions:
For Dressing: Whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.
For Salad: Gently toss all ingredients in large salad bowl. Add dressing and toss to combine.
Makes 6 servings.

*May substitute 2 1/4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 227, protein 16 g, carbohydrate 9 g, fat 15 g, cholesterol 36 mg, sodium 179 mg.
http://www.cooksrecipes.com/diabetic/oriental_chicken_and_spinach_salad_recipe.html

Diabetic Dish of the Week - Chicken Normandy

This week's "Meatless Monday" Recipe of the Week is - Chicken Normandy. Diabetic-friendly recipe with Chicken braised in Apple Cider. Equal replaces the Sugar in the recipe. You can find this recipe along with all the other Delicious and Healthy recipes at one of my favorite recipe sites' the CooksRecipes website. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html


Chicken Normandy
Diabetic-friendly, low-fat and low-sugar chicken braised in apple cider or juice and sage.

Recipe Ingredients:
Butter-flavored vegetable cooking spray
4 boneless, skinless chicken breast halves (about 4-ounces each)

Salt and ground black pepper, to taste
2 medium Granny Smith apples, unpeeled, cored, sliced
6 green onions and tops, sliced
2/3 cup apple cider or unsweetened apple juice
2 teaspoons chicken bouillon crystals
1 1/2 teaspoons dried sage leaves
2/3 cup fat-free half-and-half or 2% milk
2 teaspoons all-purpose flour
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
Sage or parsley sprigs, as garnish

Cooking Directions:
1 - Spray large skillet with cooking spray; heat over medium heat until hot. Sauté chicken breasts until browned, 3 to 5 minutes on each side. Season to taste with salt and pepper.
2 - Add apples, onions, apple cider, bouillon, and sage to skillet; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes. Remove chicken and apples to serving platter.
3 - Continue simmering cider mixture until almost gone. Mix half-and-half, flour, and Equal® in glass measuring cup; pour into skillet. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute. Season to taste with salt and pepper; pour over chicken and apples. Garnish with sage.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 240 cal., 29 g pro., 25 g carbo., 2 g fat, 66 mg chol., 676 mg sodium.
http://www.cooksrecipes.com/diabetic/chicken-normandy-diabetic-recipe.html

Diabetic Dish of the Week - Chocolate Cheesecake

This week's Diabetic Dish of the Week is Chocolate Cheesecake. That's right Chocolate Cheesecake, and its Diabetic Friendly! It had reduced fat and the big one is 76% less carbohydrates than the traditional recipe for Cheesecake. The recipe is from the Diabetic Gourmet Magazine website. Check out all the delicious and Diabetic Friendly recipes when at the site. Enjoy and Eat Healthy!  http://diabeticgourmet.com/


Chocolate Cheesecake
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Ingredients

Crust Ingredients:

1/2 cup finely ground almonds
Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.

Crust pictured above made with chocolate wafer crumbs

Directions

1 - For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
2 - For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
3 - Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 197

Protein: 7g
Sodium: 231 mg
Cholesterol: 67 mg
Fat: 16g
Carbohydrates: 7g
Exchanges: 1/2 milk, 3 fat

http://diabeticgourmet.com/recipes/html/989.shtml

Parslied Carrots

Here's a Diabetic Friendly Side Dish that will go great with any meal, Parslied Carrots! Made with Baby Carrots and it's only 77 calories and 12 carbs per serving! You can find this recipe along with all the other delicious recipes at the CooksRecipes website (http://www.cooksrecipes.com/index.html). Enjoy and Eat Healthy!

Parslied Carrots
Sweet and lemony buttered baby carrots with parsley.

Recipe Ingredients:

1 pound baby carrots
1/2 cup water
2 tablespoons lemon juice
1 tablespoon margarine or butter
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
2 tablespoons snipped parsley

Cooking Directions:

1 - In a medium saucepan combine carrots, water, lemon juice, margarine, salt and pepper. Bring to boiling; reduce heat. Cover; cook over low heat for 15 minutes or until just tender.
2 - Continue to cook, uncovered, 5 to 10 minutes more or until most of the liquid has evaporated, carefully stirring occasionally to prevent sticking.
3 - Remove from heat. Stir in Equal® sweetener and parsley.
Makes 4 (2/3 cup) servings.

Nutritional Information Per Serving (1/4 of recipe; 2/3 cup): 77 cal., 1 g pro., 12 g carbo., 3 g fat, 0 mg chol., 237 mg sodium.
http://www.cooksrecipes.com/diabetic/parslied-carrots-diabetic-recipe.html

Diabetic Dish of the Week - Pumpkin Cheesecake in Gingersnap Crust

This week's Diabetic Dish of the Week is a Dessert - Pumpkin Cheesecake in Gingersnap Crust. A reduced fat Cheesecake in a Gingersnap Cookie Crust! Splenda replaces the Sugar and you'll use Reduced Fat Cream Cheese. This one comes from the CooksRecipes website. Check out Cooks (http://www.cooksrecipes.com/index.html) if you're looking for a Christmas Recipe or any other recipe you may need. Enjoy and Eat Healthy!
Pumpkin Cheesecake in Gingersnap Crust

Add this recipe to your holiday repertoire. Crushed gingersnap cookies form the crust of a reduced fat cheesecake made with canned pumpkin and spices. Garnished with fresh cranberries, it's hard to resist.

Recipe Ingredients:

Crust:
1 1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted

3 tablespoons Equal® Spoonful*

Cheesecake:
3 (8-ounce each) packages reduced-fat cream cheese, softened
1 1/4 cups Equal® Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
2 large eggs
2 large egg whites
2 tablespoons cornstarch
2 teaspoons vanilla extract

Topping:
1 cup reduced-fat sour cream
2 tablespoons Equal® Spoonful***
1/2 teaspoon vanilla extract

Cooking Directions:

1 - For Crust: Combine gingersnap crumbs, 3 tablespoons Equal® and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325°F (160°C) oven 8 minutes. Cool on wire rack while preparing cheesecake.
2 - For Cheesecake: Beat cream cheese, 1 1/4 cups Equal®, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.
3 - Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
4 - Meanwhile, combine sour cream, 2 tablespoons Equal® and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.
Makes 8 servings.

*May substitute 4 1/2 packets Equal sweetener

**May substitute 30 packets Equal sweetener

***May substitute 3 packets Equal sweetener

Nutritional Information Per Serving (1/8 of cheesecake): calories 196, protein 7 g, carbohydrate 13 g, fat 13 g, cholesterol 64 mg, sodium 271 mg.

http://www.cooksrecipes.com/diabetic/pumpkin-cheesecake-diabetic-recipe.html

Diabetic Dish of the Week - Grilled Fish with Pineapple-Cilantro Sauce

This week's Diabetic Dish of the Week is Grilled Fish with Pineapple-Cilantro Sauce. You can use halibut, haddock or salmon steaks or fillets toi make this dish. It's on many sites here on the net and I went with the one on CooksRecipes website. Enjoy! http://www.cooksrecipes.com/index.html


Grilled Fish with Pineapple-Cilantro Sauce

Recipe Ingredients:

1 (20-ounce) can sliced pineapple in juice, drained, reserving juice

3/4 cup reserved pineapple juice
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons minced cilantro
1/2 to 1 teaspoon minced jalapeño pepper
2 tablespoons Equal® Spoonful*
Salt and ground black pepper to taste
6 halibut, haddock or salmon steaks or fillets (about 4-ounces each), grilled

Cooking Directions:

1 - Cut pineapple slices into 1/2-inch pieces. Combine pineapple, pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat. Simmer, uncovered, 2 to 3 minutes.
2 - Combine cold water and cornstarch; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in cilantro and jalapeño pepper.
3 - Stir in Equal®; season to taste with salt and pepper.
4 - To serve, spoon warm sauce over fish.
Makes 6 servings.

*May substitute 3 packets Equal sweetener

Nutritional Information Per Serving (1/6 of recipe): calories 185, protein 24 g, carbohydrate 16 g, fat 3 g, cholesterol 36 mg, sodium 159 mg.

http://www.cooksrecipes.com/diabetic/grilled-fish-with-pineapple-cilantro-sauce-diabetic-recipe.html

Diabetic Dish of the Week - Dutch Apple Pancake

This week's Diabetic Dish of the Week is a Dutch Apple Pancake. This one uses Equal Sweetner replacing Sugar. Its off one of my favorite sites, CooksRecipes (http://www.cooksrecipes.com/index.html) The Cooks site has a great selection of recipes for all tastes and cuisines.



 Dutch Apple Pancake
Diabetic-friendly, reduced fat and low-sugar Dutch apple oven pancake.

Recipe Ingredients:

4 large eggs
3/4 cup skim milk
3/4 cup all-purpose flour
1 1/2 teaspoons Equal® for Recipes or 4 1/2 packets Equal® Sweetener or 3 tablespoons Equal® Spoonful™
1/4 teaspoon salt
1 tablespoon margarine
5 large cooking apples, sliced
2 tablespoons margarine
5 1/2 teaspoons Equal® for Recipes or 18 packets or 3/4 cup Equal® Spoonful™
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 dashes ground allspice
1 tablespoon lemon juice
1 cup apple cider
4 teaspoon cornstarch
Ground cinnamon

Cooking Directions:

1 - Mix eggs, milk, flour, 1 1/2 teaspoons Equal® for Recipes or 4 1/2 packets Equal® Sweetener or 3 tablespoons Equal® Spoonful™, and salt in medium bowl (batter will be slightly lumpy).
2 - Heat 1 tablespoon margarine in 12-inch oven-proof skillet until bubbly; pour batter into skillet.
3 - Bake pancake in preheated 425°F (220°C) oven 20 minutes; reduce temperature to 350°F (175°C) and bake until crisp and golden, 7 to 10 minutes (do not open oven door during baking). Transfer pancake to large serving plate.
4 - Meanwhile, sauté apples in 2 tablespoons margarine in large skillet until apples begin to soften, 5 to 7 minutes.
5 - Mix in 5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® Sweetener or 3/4 cup Equal® Spoonful™, spices and lemon juice. Add 3/4 cup cider and heat to boiling. Mix cornstarch and remaining 1/4 cup cider; add to boiling mixture, stirring until thickened, about 1 minute.
6 - Spoon apple mixture into pancake. Sprinkle with cinnamon.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 236 cal., 5 g pro., 39 g carbo., 7 g fat, 107mg chol., 162 mg sodium.

http://www.cooksrecipes.com/diabetic/dutch-apple-pancake-diabetic-recipe.html

Diabetic Dish of the Week - Baked Stuffed Apples

For this week's Diabetic Dish of the Week - Baked Stuffed Apples. A Diabetic Friendly that will go great as a side dish with any meal. You can find this recipe along with all the other Diabetic Friendly recipes on the CooksRecipes website!  http://www.cooksrecipes.com/index.html

Baked Stuffed Apples

Diabetic-friendly recipe for baked apples stuffed with chopped dates.

Recipe Ingredients:

4 small baking apples
1 teaspoon butter or margarine
2 tablespoons Equal® Spoonful™
1/3 teaspoon ground cinnamon
1/2 teaspoon lemon juice
2 tablespoons finely chopped dates

Cooking Directions:

Remove apple cores, leaving 1/2-inch at bottom of each apple. Prick skins with fork; set aside.
In a small shallow microwaveable casserole, melt margarine. Stir in Equal, cinnamon, lemon juice and dates. Spoon date mixture into apple centers; place apples in casserole.
Microwave, covered, at High (100%) for 4 to 6 minutes or until apples are tender. Let stand a few minutes and spoon liquid back into apples before serving.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 90 calories, 0.4 g protein, 1/3 g fat, 21.4 g carbohydrate.

http://www.cooksrecipes.com/diabetic/baked-stuffed-apples-diabetic-recipe.html

Diabetic Dish of the Week - Double Chocolate Brownies

For this week's Diabetic Dish of the Week it's Double Chocolate Brownies. This one will please the sweet tooth, it's 105 calories and 10 carbs per serving. The recipe uses Applesauce which replaces part of the fat. You can find this recipe along with a great selection of healthy and delicious recipe on the Cooksrecipes website.      http://www.cooksrecipes.com/index.html


Double Chocolate Brownies

Double Chocolate BrowniesApplesauce replaces part of the fat, sweetener all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips—so who can resist these delicious brownies?

Recipe Ingredients:

6 tablespoons stick butter, softened

1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup semisweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:

1 - Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 - Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350° F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
3 - Store in airtight container at room temperature.
Makes 16 brownies.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/16 of recipe; 1 brownie): calories 105; protein 2 g; carbohydrate 10 g; fat 7 g; cholesterol 38 mg; sodium 77 mg.

http://www.cooksrecipes.com/diabetic/double_chocolate_brownies_recipe.html

Baked Stuffed Apples (Diabetic-friendly)

Thank you to Dara and Sinn for passing this one along to me to share. It's a diabetic-friendly recipe with baked apples stuffed with chopped dates.



Baked Stuffed Apples


Ingredients:

4 small baking apples
1 teaspoon butter or margarine
2 tablespoons Equal Spoonful
1/3 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
1/2 teaspoon lemon juice
2 tablespoons finely chopped dates
* Chopped Walnuts, optional

Directions:

Remove apple cores, leaving 1/2-inch at bottom of each apple. Prick skins with fork; set aside.
In a small shallow microwaveable casserole, melt margarine. Stir in Equal, cinnamon, nutmeg, lemon juice and dates. Spoon date mixture into apple centers; place apples in casserole.
Microwave, covered, at High (100%) for 4 to 6 minutes or until apples are tender. Let stand a few minutes and spoon liquid back into apples before serving.
Makes 4 servings.

Lemon Orange Walnut Bread and Pineapple Zucchini Bread

A couple of Diabetic Friendly Breads to pass along, a Lemon Orange Walnut Bread and Pineapple Zucchini Bread. Instead of Sugar one is made with Splenda and the other with Equal. Thanks goes out to Lynn for passing them along!


Lemon Orange Walnut Bread

Ingredients:

1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2/3 cup 2% Low-Fat Milk
2 tablespoons Lemon Juice
1 1/2 teaspoons freshly grated Lemon peel
1 1/2 teaspoons freshly grated Orange peel
2 Large Eggs or 1/2 Cup Egg Beater's
3/4 cup Splenda No Calorie Sweetener, Granulated
1/2 cup Blue Bonnet Light Stick Butter, melted
2 teaspoons Vanilla Extract
3/4 cup chopped Walnuts


Directions:

*Preheat oven to 350°F (175°F). Lightly spray an 8 1/2 x4 1/2 x2 1/2-inch loaf pan with vegetable cooking spray.
* Combine both flours, baking powder, and baking soda. Set aside.
*Combine milk, lemon juice, lemon and orange peel. Set aside.
* Beat eggs and SPLENDA® Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium; gradually add melted butter and vanilla, beating until blended, about 1 minute.
* Add flour mixture alternately with milk mixture; beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in nuts. Spoon batter into prepared loaf pan.
* Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely.
* Makes 12 servings. Serving Size: 1 (1/2 inch) slice.






Pineapple Zucchini Bread
Lower-sugar pineapple zucchini bread.


Ingredients:

1 cup Vegetable Oil or Extra Virgin Olive Oil
3 Large Eggs or 3/4 Cup Egg Beater's
3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cups Equal Spoonful
1 teaspoon Vanilla Extract
2 cups shredded Zucchini
1 (8 1/2-ounce) can unsweetened Crushed Pineapple in juice, drained
3 cups All-Purpose Flour
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Baking Soda
1 teaspoon Ground Nutmeg
3/4 teaspoon Sea Salt
1 cup raisins
1/2 cup chopped Walnuts


Directions:

* Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
* Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
* Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
* Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
* Makes 2 loaves.