Savory Sweet Potatoes recipe – 120 calories

This is a quick and easy recipe for sweet potatoes, which in my opinion should never be made any sweeter. The blend of spices, herbs, olive oil and lemon juice is just wonderful… a fabulous way to prepare sweet potatoes!

Savory Sweet Potatoes recipe – 120 calories

Ingredients:

2 large sweet potatoes (peeled, cut into French fries, rinsed and dried)

1 tablespoon rosemary (minced)

1 tablespoon tarragon (minced)

1 tablespoon parsley (minced)

1/4 teaspoon ground cumin

2 tablespoons olive oil

1 teaspoon lemon juice

salt, to taste

freshly ground pepper, to taste

Preparation:

1. Heat the oven to 350 degrees F.

2. Toss the potatoes together with all other ingredients to coat.

3. Place on a sprayed baking sheet.

4. Bake for about 20-25 minutes (or until golden and crispy).

Servings: 4

Nutritional information for one serving:

Calories: 120

Total fat: 6.9 g

Cholesterol: 0 mg

Sodium: 37.5 mg

Total carbs: 14 g

Fiber: 2.1 g

Protein: 1.3 g

Weight Watchers points: 3

Homemade Pesto Sauce recipe – 195 calories

Pesto is a traditional Italian sauce based on basil and pinenuts, and is usually crammed with olive oil. This version is lightened up by swapping vegetable broth or chicken broth for some of the oil. The flavor of this sauce is fresh and wonderful – toss it with cooked pasta or spoon it over vegetables, fish or poultry.

Homemade Pesto Sauce recipe – 195 calories

Ingredients:

2 cups fresh basil leaves

2 tablespoons pine nuts

1/4 cup grated parmesan cheese

2 medium garlic cloves, peeled

1 tablespoon olive oil

1/2 cup reduced-sodium vegetable or chicken broth

1/2 teaspoon table salt

Preparation:

1. Place the pine nuts in a small skillet and set the pan over medium heat.

2. Cook for about 3 minutes (until the nuts are golden), shaking the pan frequently to prevent burning. Transfer the nuts to a plate to cool.

3. In a blender or food processor, combine the nuts, broth, basil, oil, cheese, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.

Servings: 2

Nutritional information for one serving:

Calories: 195

Total fat: 16.7 g

Cholesterol: 11 mg

Sodium: 793 mg

Total carbs: 5.1 g

Fiber: 2 g

Protein: 8.4 g

Weight Watchers points: 5

Creamy Lemon Bars recipe – 106 calories

A nice sugar-free diabetic dessert recipe that resembles the classic lemon pie.

Creamy Lemon Bars recipe – 106 calories

Ingredients:

Crust

1 cup all-purpose flour

6 tablespoons cold butter, cut into 1/2-inch pieces

2 tablespoons Splenda granular

1/8 teaspoon salt

Filling

1/2 cup half-and-half

4 large eggs

1/3 cup all-purpose flour

1 1/4 cups Splenda granular

1/2 cup fresh lemon juice

1 tablespoon grated fresh lemon peel

Preparation:

1. To make the crust: Preheat the oven to 350 degrees F. Lightly spray an 8×8-inch baking pan.

2. Combine the flour, salt and Splenda Granular in a food processor bowl. Pulse 2-3 times.

3. Add the butter. Pulse until the mixture resembles a coarse meal.

4. Press the mixture into the baking pan and bake until the crust is lightly browned (about 20 minutes).

5. While the crust is baking in the oven, whisk together the eggs and half-and-half in a medium bowl.

6. Gradually whisk in the flour, Splenda, lemon juice and lemon peel.

7. Pour this mixture over the hot crust and bake until the center is set and the edges are lightly browned (about 15 minutes).

8. Let cool completely on a wire rack. Dust with powdered sugar, if desired.

9. Cut into 2-inch squares and enjoy.

Servings: 16

Nutritional information for one serving:

Calories: 106

Total fat: 6.5 g

Cholesterol: 67.1 mg

Sodium: 69.7 mg

Total carbs: 9 g

Fiber: 0.3 g

Protein: 2.9 g

Weight Watchers points: 3

Creamy Lemon Bars recipe – 106 calories

A nice sugar-free diabetic dessert recipe that resembles the classic lemon pie.

Creamy Lemon Bars recipe – 106 calories

Ingredients:

Crust

1 cup all-purpose flour

6 tablespoons cold butter, cut into 1/2-inch pieces

2 tablespoons Splenda granular

1/8 teaspoon salt

Filling

1/2 cup half-and-half

4 large eggs

1/3 cup all-purpose flour

1 1/4 cups Splenda granular

1/2 cup fresh lemon juice

1 tablespoon grated fresh lemon peel

Preparation:

1. To make the crust: Preheat the oven to 350 degrees F. Lightly spray an 8×8-inch baking pan.

2. Combine the flour, salt and Splenda Granular in a food processor bowl. Pulse 2-3 times.

3. Add the butter. Pulse until the mixture resembles a coarse meal.

4. Press the mixture into the baking pan and bake until the crust is lightly browned (about 20 minutes).

5. While the crust is baking in the oven, whisk together the eggs and half-and-half in a medium bowl.

6. Gradually whisk in the flour, Splenda, lemon juice and lemon peel.

7. Pour this mixture over the hot crust and bake until the center is set and the edges are lightly browned (about 15 minutes).

8. Let cool completely on a wire rack. Dust with powdered sugar, if desired.

9. Cut into 2-inch squares and enjoy.

Servings: 16

Nutritional information for one serving:

Calories: 106

Total fat: 6.5 g

Cholesterol: 67.1 mg

Sodium: 69.7 mg

Total carbs: 9 g

Fiber: 0.3 g

Protein: 2.9 g

Weight Watchers points: 3