Banana Cream Tiramisu

All credit goes to Diabetes Canada for posting this recipe!

http://www.diabetes.ca/CDA/media/images/diabetes-and-you/recipes/banana-cream-tiramisu.jpg?width=298&height=149&ext=.jpg

This dessert is easy to make, and the look and taste are elegant!

Tips

  • One variation is the Maple Walnut and Pear Tiramisu: Substitute vanilla pudding for the chocolate pudding and a 14-oz (398 mL) can of pear halves (packed in pear juice) for the bananas. Add ¼ cup (50 mL) chopped walnuts to the middle layer. Do not put pears in the middle layer, but add ¼ cup (50 mL) pear juice to the pudding mixture. Garnish the top of the tiramisu with the pear halves down the middle.

Makes 8 servings

Ingredients

  • 9- by 5-inch (2 L) loaf pan, lined with waxed paper
  • 12  giant ladyfinger biscuits (about 5 oz/ 150 g)  12
  • 3 tbsp  pure maple syrup, divided  45 mL
  • 1 cup  lower-fat non-dairy whipped topping  250 mL
  • 1 cup prepared fat-free chocolate pudding, made with 1% milk 250 mL
  • 1  large banana  1
  • ¼ cup  chopped walnuts  50 mL

Instructions

  1. Arrange 6 ladyfingers in a single layer across the bottom of prepared loaf pan. Drizzle evenly with 2 tbsp (25 mL) of the maple syrup.
  2. In a medium bowl, fold whipped topping into chocolate pudding.
  3. Slice 2/3 banana and arrange in single layer over the ladyfingers. Spoon ½ of the pudding mixture over the banana and spread evenly. Wrap the remaining banana and set aside.
  4. Arrange the remaining 6 ladyfingers in single layer over the pudding and drizzle the remaining 1 tbsp (15 mL) maple syrup over the ladyfingers. Dollop (or pipe) the rest of the pudding mixture onto the ladyfingers. Cover and refrigerate for at least 1 hour or for up to 1 day.
  5. Just before serving, slice the remaining banana and arrange decoratively down the center of tiramisu. Sprinkle with chopped walnuts.

Nutritional Information

Per Serving

Calories 150
Total fat 5 g
Saturated fat 1 g
Cholesterol 64 mg
Sodium 48 mg
Carbohydrates 24 g
Fiber 1 g
Protein 4 g

Asian Beef Noodle Soup

All credit goes to Diabetes Canada for posting this recipe!

http://www.diabetes.ca/CDA/media/images/diabetes-and-you/recipes/asian-beef-noodle-soup.jpg?width=298&height=149&ext=.jpg

Loaded with vegetables, this Vietnamese-style soup is full of flavor and takes less than 10 minutes to cook.

Ingredients

  • 8 oz (250g) lean tender beef, such as sirloin
  • 1 tbsp (15 mL) reduced-sodium soy sauce
  • 4 cups (1 L) reduced-sodium beef stock
  • 4 cups (1 L) water
  • 2 thin slices fresh gingerroot, smashed with side of knife
  • 2 oz (60 g) (about 2 cups/500 mL) rice vermicelli, broken into 3-inch (7.5 cm) pieces
  • 2 carrots, peeled and shredded
  • 2 cups (500 mL) sliced Napa cabbage or bok choy
  • ½ tsp (2 mL) toased sesame oil
  • 2 cups (500 mL) mung bean sprouts
  • ¼ cup (50 mL) coarsely chopped fresh cilantro
  • 2 green onions, sliced

Instructions

  1. Slice beef into very thin strips. In a bowl, combine beef with soy sauce. Set aside.
  2. In a large saucepan over high heat, bring stock and gingerroot to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
  3. Return to a boil; cook for 2 minutes. Add sesame oil and bean sprouts; cook for 1 minute or until heated through. Ladle into soup bowls; garnish with cilantro and chopped green onions.

Notes

Canada’s Choice per serving:
½ Carbohydrate
1 ½ Meat & Alternatives

Nutritional Information

Per Serving

Calories 123
Total fat 3 g
Saturated fat 1 g
Cholesterol 20 mg
Sodium 535 mg
Carbohydrates 13 g
Fiber 2 g
Protein 12 g

Doggie Peanut Butter Cookies

Ingredients
1 ¼ Cup Wheat Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ Cup Peanut Butter
½ Cup Clover Honey (important to get this one as CLOVER honey is the secret. Your dog(s) will thank you)
½ Cup Unsweetened Applesauce (important to get this one because it is unsweetened. No need having added sugar in there our dogs don’t need)

Set your oven at 325 degrees.

To make the cookie batter:
Mix peanut butter and honey in KitchenAid with paddle (or if you don’t have a KitchenAid, you can stir by hand). Then add applesauce and mix just until incorporated. In a separate bowl combine all dry ingredients. Add into peanut butter mixture in two additions, scraping the bowl with spatula after the first addition.

Now for the assembly:
Scoop dough with a small scoop onto sheet pan covered with parchment. Place a second sheet of parchment on top and flatten cookies with another sheet pan. Take parchment off and mark each cookie with a hash with a oiled fork.

Bake at 325ºF for 12-15 minutes.

Let the mutter butter cookies cool, and then comes the fun part, the taste test! Hopefully your dog enjoyed the cookies as much as my taste testers!