Banana Bread (Diabetic)

I am still playing around with some desserts and trying to make them more Diabetic friendly. This recipe is the same Banana Bread recipe I posted a couple of months ago only I made several substitutions to make it a healthier dessert.

I have to say it didn't turn out bad at all. It was surprisingly moist and had very good flavor. The original banana bread is very moist and has a just a touch more intense banana flavor but this one is very close in flavor and moistness. Overall I was quite pleased with the results and even the hubby liked it and as a rule he hates any kind of diet food.

BANANA BREAD (DIABETIC VERSION)
1 1/4 cup White Whole Wheat Flour
1/4 teaspoon Salt
1/2 Cup Smart Balance Low Sodium Butter Spread
1/2 Cup Eggbeaters
1 cup Splenda (regular, not the baking kind)
1 teaspoon Baking Soda
3 ripe bananas, mashed

Preheat oven to 350°F

Grease loaf pan.

Sift together the dry ingredients and set aside. In another bowl cream together the butter and bananas and whisk in the eggs. Add to the dry ingredients and mix thoroughly.

Pour into loaf pan and bake about 45 minutes to 1 hour. Make sure toothpick comes out somewhat clean in the center.

Cool and slice.

Apple Praline Pie (Diabetic)

I saw this recipe for Apple Praline Pie on the Pillsbury website and thought it looked so good but being Diabetic I really have to watch my sugar so I decided to try and make this as carb friendly as I could without losing its taste. Since my dear husband is the dessert maker in this house I asked him if he would make it for me but with a few substitutions which he was happy to do.

It came out delicious and was enjoyed by all even though I am the only one watching my sugar intake. If you want the full sugar version you can find it on the Pillsbury website.

APPLE PRALINE PIE (DIABETIC VERSION)

***crust***
1 box Pillsbury pie crusts

***filling***
6 cups thinly sliced peeled apples
3/4 cup Splenda (regular, not the baking kind)
1/4 cup white whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tbl Smart Balance Low Sodium Butter Spread

***topping***
1/4 cup Smart Balance Low Sodium Butter Spread
1/2 cup Splenda Brown Sugar Blend
2 Tbl Skim Milk
1/2 cup chopped pecans

Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

In large bowl, mix apples, granulated sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust-lined pie plate. Dot with 1 tablespoon butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of bake time to prevent excessive browning.

In 1-quart saucepan, melt 1/4 cup butter; stir in brown sugar and half-and-half. Slowly heat to boiling; remove from heat. Stir in pecans; spread over top of pie. Place pie on cookie sheet.

Bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.