Sunday, December 28, 2008

Sugar Free Ham Glaze

1 8-9 pounds spiral sliced ham
1 10-ounce jar Smuckers Sugar Free Orange Marmalade or Apricot preserves
2/3 cup orange juice
1 tablespoon red wine vinegar
1/3 cup Grey Poupon mustard
Whole cloves (we substituted ground cloves into the mixture)

Blend preserves, orange juice, and vinegar in a small saucepan. Bring mixture to a boil, lower heat to a gentle simmer and reduce until thick enough to coat the back of a spoon. Remove from heat, and whisk in mustard. Place ham in a shallow roasting pan, and fan spral sliced ham. This will allow the glaze to penetrate the inside of the ham. Pour glaze of ham, allowing it to seep between the slices. Bake for 15 minutes per pound at 300 degrees, basting occasionally. Remove from oven and let ham rest for 20 minutes before slicing

Cranberry Orange Cheesecake

One 8 ounce package Murray sugar free Oatmeal Cookies
1/2 teaspoon ground cinnamon
1/2 cup pecans
2 tablespoons melted butter
Two 8-ounce packages Philadelphia Reduced Fat Cream Cheese
1 cup Splenda granulated (not the packets)
1/4 cup sour cream (or Fage yogurt)
2 teaspoons vanilla
2 eggs
1 Cup Sugar Free Cranberry sauce divided

Pulse cookies, nuts, and cinnamon in a food processor until finely ground. Add melted butter, and blend until evenly moistened. Press very firmly onto bottom of 9 inch spring form pan or 9 inch deep dish pie plate and set aside.

Beat cream cheese, Splenda, sour cream, and vanilla with electric mixer or stand mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just well blended. Fold in 1/2 cup sugar free cranberry sauce. Pour over crust. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. If using springform pan, loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Refrigerate 4 hours or overnight. Before serving, spoon a dollop of sugar free cranberry sauce over the top of each slice.

Sugar Free Cranberry Sauce

One jar Pollaners Sugar Free Orange Marmalade
One 12-ounce bag whole fresh Cranberries
¼ teaspoon ground cinnamon
1 cup Splenda Granular

Empty the preserves into a heavy saucepan and cook over medium low heat for 3 to 4 minutes until the preserves soften and melt. Add the cranberries and cinnamon; stirring constantly while mixture comes to a boil over medium high heat, cooking until berries begin to pop. Reduce temperature to low and simmer 15 to 20 minutes until sauce is glossy and thick – crushing the berries against the side of the pot with your wooden spoon. Stir in the Splenda and cook 5 more minutes before removing from heat to cool. Remove from heat and transfer to refrigerator to cool.

Saturday, December 20, 2008

Christmas Time Favorites~ WL Friendly Recipes

SF Peanut Butter Cookies

1 Cup Natural Peanut Butter
1 Cup Splenda
1 Large Egg
1 Cap Vanilla Extract
Pinch Salt

Mix Everything together. Place in 1 tbsp. mounds on a cookie sheet. Bake until lightly brown around the edges.

Nutritional Info *
Servings Per Recipe: 12 * Amount Per Serving * Calories: 146.7 * Total Fat: 11.1 g * Cholesterol: 17.7 mg * Sodium: 18.2 mg * Total Carbs: 6.1 g * Dietary Fiber: 1.3 g * Protein: 5.2 g

Bariatric Eating Recipe Box~Holiday Foods

5 cups milk
1-2 cups ff half & half (depending on how thick you like it)
One 4-serving-size sf vanilla instant pudding powder
3 tablespoons Splenda granular
1 1/2 teaspoons nutmeg (fresh is BEST!)
1/4 teaspoon cinnamon
2 teaspoons brandy or rum extract
1 teaspoon vanilla extract

Whisk all together and let chill for at least an hour. May need to add more milk if you like it thinner.

Warm Cranberry Sipper
Bariatric Eating Recipe Box~Holiday Foods

The perfect drink for a crisp fall evening while sitting on the porch contemplating how post op life has changed your world. It is also great served cold over ice during those warm summer months.

½ cup Splenda
2 whole cinnamon sticks
10 whole cloves
2 cups Ocean Spray Light Cranberry Juice – Splenda sweetened
1 cup orange juice (I used low sugar from Krogers)

Combine Splenda, cinnamon sticks and whole cloves with 2 cups of water in a saucepan; bring to a boil. Add cranberry and orange juice, reduce heat and simmer ten minutes. Ladle into mugs and serve.

Nutritional Info
Makes 5 cups - Per ½ cup:
Calories 40, fat 0g, carbs 5g, protein 0g

Tuscan White Bean Dip
Bariatric Eating Recipe Box~Holiday Foods

Use fresh sprigs of rosemary to garnish this zesty combination of delicate cannellini beans, herbs and spices. Serve with assorted Crostini Toasts, Pita Chips, or Bagel Chips.

¼ cup olive oil
1 medium onion, diced
4 garlic cloves, sliced
1 teaspoon fresh chopped rosemary, or ½ teaspoon dried
1/2 teaspoon smoked paprika
Two 15-ounce cans cannellini beans, or great northern beans, rinsed and drained
1 tablespoon red wine or cider vinegar
¼ teaspoon crushed red pepperKosher salt (use kosher salt in the kitchen as the flakes have great flavor)
Freshly ground black pepper

Heat 1 tablespoon olive oil in a small skillet over medium low heat. Slowly cook the onions and garlic for 5 to 6 minutes until soft, stirring constantly. Add the rosemary and smoked paprika and cook an additional minute. In a food processor, blend the cannellini beans, sautéed onion mixture, vinegar, red pepper, and ½ teaspoon salt until smooth. Slowly add the remaining olive oil. Add additional salt and lots of black pepper to taste.

Transfer to covered bowl and chill to allow flavors to blend. Bring the dip to room temperature before serving – about twenty minutes - so the flavors of the ingredients come out.

This dip is also crazy delicious when baked in a medium oven proof dish at 325 degrees F for 20 to 30 minutes, until bubbling around the edges.Makes 2 cups.

Nutritional Info
1/4 cup portion:
Calories 59, fat 2g, carbs 6r, protein 2.5g