Crystal light slurpees



You will find slurpee's at 7 eleven stores . Some have lemonade flavor.

You can make your own.

Crystal light came out with a product called Frosted Escapes. It comes in a box with 2 envelopes in it. Each envelope makes 4 (8oz.) servings with 8 grams of carb each. You pour the contents of the envelope, 1-3/4 cup cold water and 3 to 4 cups ice cubes in blender. Cover and blend on high speed about 10 seconds. The flavors we have at our is Pina Colada and Strawberry Daiquiri. (there is NO alcohol) It states that you can substitute 1-3/4 cup cold skim milk for the water to make a creamier drink. Each 8 oz serving would then be 13 grams carb.

Note... you can use any of these flavors and my kids love them and so do I.



Instant Cocoa Mix for Diabetics

2 cups nonfat dry milk powder

1/2 cup lower-fat powdered nondairy creamer

1/2 cup unsweetened cocoa powder

10 packets Equal sweetener or 1 tablespoon equal for recipes

3/4 teaspoon ground cinnamon

This makes 2 2//3 cups of mix (enough for 8 six- ounce servings)

Mix ingredients together and add to jar.

Tag should read:

For each serving in a heat-proof mug add 3/4 cup of boiling

water to 1/3 cup cocoa mix; stir to dissolve.

Nutrition information per serving: Calories:104, Protein:8 g,

Carbohydrates: 17 g, Fat: 2 g, Cholesterol: 3 mg, Sodium: 93mg.

Food exchanges:1 Milk



Cool Strawberry Cream Pie

Meringue Shell
4 egg whites
1/4 t cream of tartar
3 T Splenda

For Filling:
1 sml pkg sugar-free gelatin (strawberry or raspberry)
1 pt heavy cream
1 pkg cream cheese, softened (8 oz)
1/4 c Splenda
1 qt strawberries, cleaned and sliced

Preheat oven to 275 degrees F. Grease one Pyrex pie plate and set aside. Beat egg whites until foamy. Add cream of tartar then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes, then raise the temperature to 300 degrees F and bake for an additional 20 minutes. Remove from oven and cool while you make filling. Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water. Place in freezer for aprroximately
15-20 minutes (just until it begins to gel.) When the gelatin is ready, whip the heavy cream until stiff (but not dry). Fold in cream cheese and Splenda. Fold in gelatin. Stir in strawberries (reserving a few for garnish if you like.) Pour over meringue shell in pie plate and let chill until firm -- about 2 hours. Makes 8 servings.

Nutritional information: 402 calories, 33 g fat, 1 g protein, 24 g carbohydrates, no cholesterol, 27 mg sodium, no fiber.