What's Up Wednesday-Delicious, yet Sensible Dessert

What do you do when the sweet tooth is yelling at you, but the scales are taunting you? This recipe is from a diabetic cook book, but you don't have to be a diabetic to enjoy its wonderful flavor or benefit from its healthy ingredients. In fact, there is no real "diabetic diet", rather there it is a lifestyle change, a healthier formulary for eating. So when you want, or need to cut back on empty calories, or are looking for a more heart healthy diet, I suggest that you look at recipes deemed "diabetic friendly". These recipes aren't bland and tasteless as you may imagine. In fact, I have found some truly tasty ones. But they all maximize the healthier ingredients, which generally cuts carbs, increases fiber, cuts fats and lessens calories. You really can eat healthier and still satisfy the taste buds!

This recipe is for a Banana Pecan Pie, and, while it looks lengthy, it really is easy and goes pretty fast. One reviewer wrote; 

"What a wonderful looking and tasting dessert! I cannot believe that something this tasty can be this healthy. YUM! The pudding is creamy and thick with a lovely taste and the base is soft, sweet and complements the filling nicely. I especially enjoyed the banana being layered between filling and base. The nuts I thought were a bit bland, next time Ill try toasting them first to bring out a bit more flavor.

I used an unsweetened soy milk in this with good results and choc chip sugar free cookies. I felt the margarine in the filling wouldnt be needed, so I left it out, which worked for us.
Oh and I didnt have a pan the right size, so I just made the recipe in muffin tins for tiny treats. So cute! :)..."

You will need; 

Crust

• 1 cup sugar free cookie crumbs
• ¼ cup finely chopped pecans
• 2 tablespoons margarine

Banana Pecan Pie Filling

• 2 medium bananas (reserved)
• 1 ¾ cups skim milk
• ¼ cup unsweetened apple juice concentrate
• ¼ cup cornstarch
• 2 tablespoons margarine
• 4 teaspoons sugar substitute
• 1 teaspoon vanilla extract
• 1 pinch salt

For Topping

• ¼ cup sugar free cookie crumbs
• ¼ cup chopped pecans

Directions:

1. 1
   To make Crust:
2. 2
   Soften the margarine.
3. 3
   Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
4. 4
   Press the pie crust into a 9 inch pie plate.
5. 5
   Chill for 30 minutes.
6. 6
   To make Filling:.
7. 7
   In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl.
8. 8
   Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
9. 9
   In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
10. 10
    To Make Topping:.
11. 11
    Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.

Enjoy! We would love to hear what you think about this recipe. So, if you make it, please remember to come back and share your comments!

Make It Yourself Monday- Banana (Dog) Biscuits

Dallas informed me that it was about time for another dog treat, so here is a Banana Biscuit recipe for that four-legged, furry friend in your life!  



5 cups whole wheat flour 
1/4 cup peanuts, finely chopped 
½ teaspoon baking soda 
1 medium to large egg 
¼ cup all vegetable oil 
1 ½ cups  pureed banana
2 teaspoons vanilla 
water


Preheat your oven to 325 degrees Fahrenheit. 
Place the dry ingredients into a large bowl and make a well in the center. In a separate dish, blend the egg, oil and banana together. Once blended sufficiently, put them into the well of the dry ingredients, and start combining together. Add the water, one teaspoon at a time, as much as needed. Knead it by hand until it is mixed thoroughly, then put on the counter (toss some flower on the counter first to prevent sticking) and roll the dough out so that it is about 1" high. Cut into strips that are about  6" wide and place these onto your non-stick baking sheets. Bake for 30 - 40 minutes, then remove and cool off for 10 minutes. Once cooled, slice each strip about 1/2" - 3/4" squares, the replace onto the cookie sheets and bake for another 20 minutes or until golden brown. Completely cool, the store in an airtight container. If you are not going to use these up within a few weeks, store them in the refrigerator for about a month. If you need more time than this, freeze them. When you go to use these, make sure you allow enough time to completely defrost before you give them to your dog. This usually takes at least 30 minutes.

Make It Yourself Monday -Protein Face Mask

Since it is winter, even the oiliest of oily skin can usually benefit from using a moisturizing mask. It is quite liberating and enjoyable to treat yourself to a face mask once in a while, even if you do not routinely do so. Trust me on this one! It took me many years to break down and do one for myself. In fact, I had been selling mine for many years before I ever used one. I gave all of my new recipes to test subject and let them have all of the fun. Then I took their word that they were good and never felt like I should "waste" my time and money on myself. SILLY, silly woman! A couple of years ago, test subject short, my Mother agreed to use one only if I would also allow her to put one on me. She said that I was worth my own products. I always knew that my Mom was smart (even though I naturally hate to admit that), but let me tell you something, that woman is a God send! Not only did I LOVE my anti-aging face mask  but I loved the way that pampering myself made me feel. I had forgotten how using good product feels, and I am not saying that to toot my own horn, I'm saying that to get you to treat yourself! Don't wait as long as I did, treat yourself to whatever product makes you feel good about yourself NOW! YOU ARE WORTH IT!!

And, to that end, here is a wonderful beauty mask. It is excellent for any skin type, but benefits maturing skin greatly! It is simple to make and you will feel sooooooo good after you use it! You can use it weekly if you like.

Protein Face Mask

All you will need is; 4 tablespoons of chickpea flour (if your big box store doesn't have, check the health food store), 1 ripe banana, and 1 egg, beaten.  In a bowl, mix the chickpea flour and the ripe banana until it is like a paste. Then add the beaten egg, mix in and then apply to  the face and don't forget the neck. Leave the mask on for 15 minutes, then rinse it off with tepid water, and pat dry.




The chickpea flour has many advantages, it's a skin-softener, as well as an effective exfoliater. It also stimulates circulation while rejuvenating the skin tissue. Bananas, rich in vitamin A and potassium, as well as being a natural emollient, will help to reduce puffiness                  and redness.  The egg will serve to tighten pores and leave your face feeling rejuvenated

*see the reference page link (top of screen) for the bibliography of this post




After last weeks posts on roses, I remembered having this face mask, also a weekly one, but mainly for maturing skin. If you are fortunate enough to have rose essential oil, try this one!

Honey Rose Face Mask

Take 2 tablespoons of honey and mix with 2 tablespoons of sweet almond oil, the add 5 drops of rose essential oil.  Mix well and apply to your face and neck. Allow to rest for 15 minutes, rinse off and pat dry.

*see the reference page link (top of screen) for the bibliography of this post