When my 10-year-old son was diagnosed with Type I (insulin-dependent) Diabetes, I had to alter some of our often-used recipes to reduce the carbs counts. Banana bread tops his list of treats, so I adapted our family's favorite banana bread recipe by decreasing the overall amount of sweetener and using half Splenda. This recipe makes the moistest, yummiest banana bread without being able to tell that the sugar is reduced.
I was looking for a thick and fluffy fruit dip made without marshmallow cream. They are few and far between, so I made up my own. It goes great with any fruit and the flavor can be changed to your liking.
**Note: I used sugar-free banana instant pudding mix to make it more carb-friendly for my diabetic son, but you can use any variety of instant pudding you'd like. I think I will try it with chocolate pudding next, omitting the lemon juice.
The challah my mom always served at our holiday table when I was growing up. It is simple, yet fraught with childhood memories.
*The flour amount is an estimate. A cup or two more or less might be necessary based upon your climate, weather, etc.
**Can also make 4 smaller loaves rather than 2 larger ones.
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