Diabetic Raspberry Jello Dessert Squares Food

STRAWBERRY TRIFLE (DIABETIC)

Steps:

• Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan.
• Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin.
• Spoon evenly over cake pieces.
• Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk.
• Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours.
• Cut into squares to serve.
• Garnish with a slice of fresh strawberry, if available.

SUGAR FREE RASPBERRY MOUSSE CAKE

Steps:

• In a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with 1/2 cup of cold cream cheese. Mix until smooth.
• Slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined. Stir in the raspberries, then pour the jello mousse cake into an 8 " springform pan. Refrigerate for 1 hour or overnight.

LOW CALORIE RASPBERRY LAYERED JELLO DESSERT

Steps:

• Make first package of (8 serving size) Sugar-free Raspberry Jello by boiling 2 cups of water. Pour hot water over 1 sugar free Jello package and let dissolve in an 8X8 inch glass cake pan. Pour 1 cup cold water over the top and stir. Add 1/2 cup of the raspberries. Chill until completely set. (preferably overnight)
• Mix the second package of sugar free Jello with 2 cups hot water in a bowl. Add 1 cup cold water, and let sit on the counter until room temperature. Leave this out until the first Jello mixture has been set inside the fridge.
• With the second, liquid, room temperature Jello, Whisk in 1 cup light whipped topping. Use a whisk to combine the Jello with the whipped topping until the mixture is pink and you can tell it's incorporated.
• Pour the creamy Jello on top of the "set" container of Jello and chill again.
• The creamy Jello will naturally partially separate, giving you the look of three Jello layers, but there are only two.
• Top with second cup of whipped topping. Top that with remaining Raspberries

DIABETIC RASPBERRY JELLO DESSERT SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a 9x13 pan, combine the brown sugar, nuts, and flour; pour in melted butter and mix together, pressing to form a crust. Bake for 10-13 minutes or lightly browned. Cool completely.
• In a large mixing bowl, beat the cream cheese and Splenda until smooth. Fold in the whipped topping. Spread over the cooled crust. Cover and refrigerate one hour.
• In a bowl, using a whisk, dissolve the Jello powder in the boiling water. Stir in the cold water and spoon over the cream cheese layer. Cover and refrigerate until Jello is firm.
• NOTE: If you are a diabetic and would like to use the new Brown Sugar Splenda, please cut down it down to 1/8 cup or 3 tablespoons You will only need 1/2 of what is called for in the recipe. Also, if you would like to add fruit to the Jello stage, do not use fresh pineapple.

STRAWBERRY CREAM SQUARES

Steps:

• In large bowl dissolve jello in boiling water.
• Add frozen berries and stir until thawed.
• Stir in remaining fruit.
• Pour 1/2 of the mixture in 9x13 pan and chill.
• When firm, spread sour cream on first layer and then pour remaining jello-fruit mix on top and chill until firm.
• Note: To save time you could just put the sour cream on top.

CREAMY RASPBERRY JELL-O DESSERT

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk.
• Pour into 9-inch round pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.

DIABETIC DATE SQUARES

Steps:

• Oven: 375 F (190 C).
• FILLING: Mix dates, SPLENDA Granular and hot water and cook over medium heat until smooth and consistent.
• BOTTOM AND TOP MIXTURE: Mix all dry ingredients.
• Cut in softened margarine.
• Spread half of mixture onto well greased 8 x 12 pan and press down evenly.
• Add filling and spread evenly.
• Add other half of mixture on top of filling.
• Bake 375 F (190 C) for 25- 30 minutes.