Yum Yums for today ~ Desserts
Diabetic Peanut Butter Balls
Directions
- In a large bowl, combine peanut butter, Rice Krispies and Splenda until well mixed.
- Pour coconut into a small bowl.
- Drop peanut butter mixture into the coconut by the teaspoonfuls to coat.
- Place on a waxed paper lined cookie sheet and chill minimum 1 hour.
- Store in air tight container for up to 3 weeks in fridge.
Calories 30 | ||
Calories from Fat 24 | (80%) | |
Amount Per Serving | %DV | |
Total Fat 2.8g | 4% | |
Saturated Fat 2.4g | 12% | |
Monounsaturated Fat 0.1g | ||
Polyunsaturated Fat 0.0g | ||
Trans Fat 0.0g | ||
Cholesterol 0mg | 0% | |
Sodium 8mg | 0% | |
Potassium 23mg | 0% | |
Total Carbohydrate 1.6g | 0% | |
Dietary Fiber 0.7g | 2% | |
Sugars 0.4g | ||
Protein 0.3g | 0% |
Fruit Crunch Sundae
| 30 min | 10 min prep | SERVES 4Ingredients
Directions
- Preheat oven to 350°F.
- Toss the oats, coconut, almonds, oil and honey together in a large bowl until they are completely combined.
- Pour into a sheet pan and bake, stirring occasionally with a spatula, until the mixutre turns a nice, even golden brown, about 20 minutes.
- Remove the granola from the oven and allow to cool, stirring once.
- Combine the strawberries, blueberries, and pineapple in a bowl.
- In 4 ice cream sunadae glasses, layer first the fruit, then the yogurt and the cooked granola alternately until you fill the glasses.
- Serve with a long spoon and enjoy!
Nutrition Facts | ||
---|---|---|
Serving Size 1 (238g) Recipe makes 4 servings |
||
Calories 421 | ||
Calories from Fat 229 | (54%) | |
Amount Per Serving | %DV | |
Total Fat 25.6g | 39% | |
Saturated Fat 8.2g | 41% | |
Monounsaturated Fat 8.2g | ||
Polyunsaturated Fat 7.7g | ||
Trans Fat 0.0g | ||
Cholesterol 15mg | 5% | |
Sodium 88mg | 3% | |
Potassium 450mg | 12% | |
Total Carbohydrate 41.4g | 13% | |
Dietary Fiber 4.9g | 19% | |
Sugars 24.0g | ||
Protein 10.7g | 21% |
~ Susan