Oatmeal Date Bars from Taste of Home

Notes: I have not tried this yet.

• 16 Servings
• Prep: 25 min. Bake: 20 min. + cooling

25 20 45

Ingredients

• 1 cup chopped dates
• 1/2 cup water
• 1/4 cup sugar
• 1-1/2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter, melted
• 1 egg white

Directions

• In a small saucepan, combine the dates, water and sugar. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is thickened, stirring constantly.
• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in the butter and egg white until blended. Pat half of the mixture into an 8-in. square baking dish coated with cooking spray. Carefully spread with date mixture. Gently pat remaining oat mixture over date mixture.
• Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 16 servings.

Nutritional Analysis: 1 bar equals 186 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 124 mg sodium, 36 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Frozen Yogurt Cookie Dessert from Taste of Home

Notes: I haven't tried this yet

• 12 Servings
• Prep: 20 min. + freezing

20 20

Ingredients

• 12 reduced-fat cream-filled chocolate sandwich cookies, crushed
• 1 quart low-fat vanilla frozen yogurt, softened
• 1/3 cup chocolate syrup
• 1/2 cup dry roasted peanuts
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions

• Set aside 1 tablespoon cookie crumbs. Sprinkle the remaining crumbs into an 11-in. x 7-in. dish coated with cooking spray. Freeze for 10 minutes.
• Carefully spread frozen yogurt over crumbs. Drizzle with chocolate syrup and sprinkle with peanuts. Spread with whipped topping; sprinkle with reserved crumbs.
• Cover and freeze for at least 2 hours. Remove from the freezer 10 minutes before serving. Yield: 12 servings.

Nutritional Analysis: 1 piece equals 220 calories, 7 g fat (2 g saturated fat), 3 mg cholesterol, 193 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Blueberry Cobbler from Taste of Home

Notes: I haven't tried this yet.

Ingredients

• 4 cups fresh or frozen blueberries, thawed
• 3/4 cup sugar, divided
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 2 teaspoons grated lemon peel
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons cold butter
• 3/4 cup buttermilk

Directions

• In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
• In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
• Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutrition Facts: 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Smothered Pork Chops from Campbell's Kitchen

Notes: I haven't tried this yet.

1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock

2 tablespoons cornstarch

1/4 teaspoon ground black pepper

Vegetable cooking spray

6 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)

1 large onion, sliced (about 1 cup)

• Stir the broth, cornstarch and black pepper in a small bowl until the mixture is smooth.
• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet. Remove the skillet from the heat.
• Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the onion and cook until it's tender-crisp, stirring occasionally.
• Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.