Delicious Blueberry Lemon Muffins

• 1 1/2 cups Bisquick Reduced Fat Baking Mix
• 1 (4-serving) Package Jell-o sugar-free lemon gelatin
• 3/4 cup Yoplait plain fat-free yogurt
• 1/3 cup Carnation Nonfat Dry Milk Powder
• 1/4 cup water
• 1 tablespoon + 1 teaspoon pourable Sugar Twin.
• (I used Splenda)
• 1 1/2 cups fresh blueberries

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine baking mix and dry gelatin. In a small bowl, combine yogurt, dry milk powder and water. Add yogart mixture to baking mix mixture. Mix gently just to combine. Stir in blueberries. Evenly spoon mixture into prepared muffin wells.
Sprinkle 1/2 teaspoon Splend or Sugar Twin overtop of each. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Serves 8 - Each serving equals 2 points per muffin:
126 Calories, 2 gmFa, 4 gm Pr, 23 gm Ca, 322 mg So, 97 mg Cl, l gm Fi Diabetic: 1 1/2 St/Ca

Hint: Fill unused muffin wells with water. It protects athe muffin tin and ensures even baking. Also, spray the muffin liners with baking spray to make sure they come off easily.

Paradise Banana Bread

You can make 8 muffins instead of a loaf and bake them for 20 minutes They are
3 points each and worth it!

• 1 cup and 2 Tab. Bisquick Reduced Fat Baki8ng Mix
• 6 Tab. purchased graham cracker crumbs or 6(2 1/2-inch) graham crackers
• 1/2 cup pourable Sugar Twin or Sprinkle Sweet
• 1/4 cup(1 ounce) chopped macadamias or walnuts
• 2/3 cup(2 ripe medium) mashed bananas
• 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained
• 2 Tab. Land o Lakes no-fat sour cream
• 1 teas. rum extract

Preheat oven to 350 degrees. Spray 9x5 inch loaf pan with butter-flavored cooking spray. In a large bowl, combine baking mix, graham cracker crumbs, and Sugar Twin. Stir in macadamia nuts. In a small bowl, combine mashed bananas, pineapple, sour cream, and rum extract. Add banana mixture to baking mix mixture. Mix gently just to combine. Spread batter evenly into prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in center comes out
clean. Place loaf pan on a wire rack and let set for 5 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices.

Serves 8
3 points

140 calories 4gm fat 2 gm protein 24gm carbohydrate 236 mg sodium 31 mg calcuim
1 gm fiber
Diabetic: 1 starch, 1 fruit, 1/2 fat

breakfast smoothie

Crush two ice cubes in the blender.

Then, add:

• 1 small frozen banana (3 oz.), cut in 1" or smaller pieces--1 pt.
• 1 tube Stoneyfield yogurt (the ones that are packaged for kids)--1 pt.
• 4 oz. skim milk or Silk vanilla soymilk--1 pt.
• Blend this until it's pretty smooth. Then, while the blender's going, add:
• 1 Tbsp. or one scoop (whatever the serving size is) unsweetened protein
• powder--1 pt. (I use either rice protein or Genisoy Ultra XT Plain protein
• powder.)

Blend this until the protein powder is incorporated and pour out into a 16 oz. glass.

You can substitute 1 pts. worth of any frozen fruit, but bananas are nice b/c they are sweet and make a creamy texture. This recipe has at least 15 grams of protein, more if you use the
Genisoy brand protein powder.