The Super Diabetes Site

Author: god

  • Maple-Pumpkin Spice Oatmeal Cookies

    Maple-Pumpkin Spice Oatmeal Cookies

    How to Make Maple-Pumpkin Spice Oatmeal Cookies

    Enjoy all the flavors of fall with these hearty maple-pumpkin spice oatmeal cookies. Diabetes-friendly and made using natural sugars, these cookies will satisfy your pumpkin spice sweet tooth without derailing your diabetes management plan.


    10 min prep time


    25 min cook time


    14servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or use silicone baking mats.
    2. In a medium bowl, stir together the oats, flour, baking powder, salt, and pumpkin pie spice.
    3. Add the applesauce, dried apricots, maple syrup, butter, and oil to a blender. Cover and blend until well combined. Add the egg and vanilla extract and blend until puréed like a smoothie. Pour the batter into the dry mixture in the medium bowl and stir until well combined. Note: The batter will seem slightly loose (runny).
    4. Drop 7 cookies on each baking sheet, about 2 well-rounded measuring tablespoons each. Bake until browned on the bottom, about 25 minutes.
    5. Remove cookies from the oven and let cool completely on the baking sheets on racks. Store the soft-chew cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
    Kid Friendly
    Vegetarian
    Snacks
    Gluten-Free
    Dessert
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    Nutrition facts

    14 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      20mg

      7%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        3g

        6%

    • Protein
      2g

    • Potassium
      115mg
      2%

    Ingredients

    old-fashioned rolled oats
    1 1/4 cup

    all-purpose flour or whole-wheat pastry flour
    1/2 cup

    baking powder
    1 tsp

    sea salt
    3/4 tsp

    pumpkin pie spice or ground cinnamon
    3/4 tsp

    unsweetened applesauce
    1/2 cup

    dried apricots (about 7 or 8 pieces)
    2 oz

    pure maple syrup
    1/4 cup

    unsalted butter (room temperature)
    4 tbsp

    sunflower or avocado oil
    2 tbsp

    eggs
    1 large

    pure vanilla extract
    1 1/2 tsp

  • Chocolate Peanut Butter Cup Yogurt Parfait

    Chocolate Peanut Butter Cup Yogurt Parfait

    How to Make Chocolate Peanut Butter Cup Yogurt Parfait

    If you’re a fan of chocolate and peanut butter, you’ll love this chocolate peanut butter cup yogurt parfait as a complete breakfast meal. The deliciously crunchy chocolate granola is sweetened with zero-calorie Splenda® Stevia Sweetener, and the yogurt is sweetened with Splenda® Stevia Liquid Sweetener, which means you can enjoy this yogurt parfait with no added sugars!


    15 min prep time


    40 min cook time


    3servings


    1 parfait

    Print Recipe >

    Step-By-Step Instructions:

    1. For the chocolate granola:
      Preheat oven to 275 degrees F. Cover a baking sheet with parchment paper.

    2. In a medium bowl, add peanut butter. Pour in oats and stir until oats are covered with peanut butter. Add almonds and Splenda Stevia Sweetener and stir until completely incorporated. Add cocoa powder and salt, stirring again until combined evenly.

    3. Spread mixture out onto the baking sheet. Make sure granola is in a thin layer so it gets toasted evenly. Bake for 20–25 minutes (bake longer for crunchier granola, and a shorter time for chewier granola).

    4. Remove and let cool. Put aside ½ cup granola for the parfaits and store the rest in an airtight container and enjoy within a week!

    5. For the parfait:
      In a small bowl, mix Greek yogurt, Splenda Stevia Liquid Sweetener, vanilla extract, and 1 tablespoon peanut butter.

    6. Build parfaits in three small jars by smearing 1 teaspoon of peanut butter in the bottom of each. Scoop 1/3 cup of yogurt mixture into each jar.

    7. Sprinkle about 2 ½ tablespoons granola into each jar. Refrigerate until ready to enjoy.

    Kid Friendly
    Dessert
    Snacks
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    Nutrition facts

    3 Servings



    • Serving Size

      1 parfait


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      246mg
      5%

    Ingredients

    unsweetened creamy peanut butter (For the chocolate granola)
    1/2 cup

    whole rolled oats (For the chocolate granola)
    1 1/2 cup

    sliced almonds (For the chocolate granola)
    2 tbsp

    Splenda® Stevia Sweetener (For the chocolate granola)
    1/4 cup

    unsweetened cocoa powder (For the chocolate granola)
    1/4 cup

    Kosher Salt (For the chocolate granola)
    1/4 tsp

    Plain Nonfat Greek yogurt
    1 cup

    Splenda® Stevia Liquid Sweetener
    2 tsp

    vanilla extract
    1/4 tsp

    creamy natural peanut butter (divided)
    2 tbsp

    chocolate granola
    1/2 cup

  • Grilled Strawberries on “Crème” with Balsamic Glaze

    Grilled Strawberries on “Crème” with Balsamic Glaze

    How to Make Grilled Strawberries on “Crème” with Balsamic Glaze

    This diabetes-friendly recipe for grilled strawberries on crème with balsamic glaze is sure to impress! Utilizing natural sweeteners like maple syrup or honey includes extra nutrients. The Greek yogurt adds some extra protein to help keep you feeling satisfied after eating this delicious dessert. This is also a great choice if you are looking for gluten-free or vegetarian sweet treat.


    10 min prep time


    5 min cook time


    2servings


    ½ plate (9 strawberry halves)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together the yogurt, Neufchâtel, and honey until thick and creamy. Spread the crème onto a serving platter or board.
    2. Prepare and preheat a grill or grill pan. Brush the cut side of the strawberry halves with the oil and grill over direct medium-high heat, cut-side down, until rich grill marks form, about 4 minutes.
    3. Arrange the strawberries on the crème. Drizzle with the balsamic glaze, sprinkle with the almonds and fresh herbs, and serve.
    4. *Make your own balsamic reduction sauce: Add 1/4 cup balsamic vinegar to a small saucepan, bring to a boil over high heat, then reduce heat to medium and cook, stirring a couple times, until it can just coat the back of a spoon (to yield about 1 1/2 tablespoons), about 5 minutes. (Note: The balsamic reduction thickens slightly as it cools.)
    Fiber Focused
    Italian
    Vegetarian
    Snacks
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      ½ plate (9 strawberry halves)


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g
      • Added Sugars
        2g

        4%

    • Protein
      9g

    • Potassium
      270mg
      6%

    Ingredients

    Plain Nonfat Greek yogurt
    2/3 cup

    light cream cheese (at room temperature)
    1 tbsp

    honey
    1/2 tsp

    strawberries (stems removed, halved)
    9 large

    sunflower or avocado oil
    2 tsp

    balsamic glaze or balsamic reduction sauce*
    1 tbsp

    sliced almonds (pan-toasted or raw)
    2 tsp

    extra small fresh basil or mint leaves
    1 tbsp

  • Dark Chocolate Zucchini Bread Snack Squares

    Dark Chocolate Zucchini Bread Snack Squares

    How to Make Dark Chocolate Zucchini Bread Snack Squares

    If you’ve got a chocolate craving, try these naturally sweetened dark chocolate zucchini bread snack squares! Moist and rich, these brownie-like treats are a great dessert for people with diabetes. Plus, you can easily customize this recipe to your favorite flavors!

    Want to add a little crunch? Stir in chopped pistachios, chopped walnuts, or cacao nibs along with the zucchini.

    Note: Optional ingredients are not included in the nutritional analysis.


    15 min prep time


    40 min cook time


    15servings


    1 square

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Brush a 9- by 13-inch baking pan with 1/2 teaspoon of the oil. Line just the bottom of the pan with parchment paper.
    2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
    3. In a large bowl, whisk together the mashed bananas, eggs, the remaining 1/4 cup oil, the vanilla, and orange zest until well combined. Add the dry mixture and stir until just combined. Add the zucchini and stir until evenly combined.
    4. Spread the batter evenly into the prepared pan. Bake until springy to the touch, about 35 to 38 minutes.
    5. Cool completely in the pan on a rack. Cut into 15 squares and serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
    Comfort Food
    Kid Friendly
    Dessert
    Snacks
    Vegetarian
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    Nutrition facts

    15 Servings



    • Serving Size

      1 square


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      210mg
      4%

    Ingredients

    sunflower or avocado oil
    1/4 cup + 1/2 teaspoon

    whole wheat pastry flour or flour of choice
    1 1/2 cup

    unsweetened cocoa powder (packed)
    1/3 cup

    baking powder
    3/4 tsp

    baking soda
    1/2 tsp

    Sea Salt
    1/2 tsp

    mashed fully ripened bananas (about 3 medium bananas)
    1 1/2 cup

    eggs
    2 large

    pure vanilla extract
    1 1/2 tsp

    grated orange zest
    1 1/2 to 2

    zucchini (coarsely grated (do not drain))
    1 large

  • Peanut Butter Blondies with Cacao Nibs

    Peanut Butter Blondies with Cacao Nibs

    How to Make Peanut Butter Blondies with Cacao Nibs

    If you love peanut butter cups, you’ll love these diabetes-friendly peanut butter blondies with cacao nibs! These cakey bars use natural sweeteners to pump up the flavor and nutrients for this dessert. The blondie bars are rich with peanut butter flavor and are great for when you are craving a sweet treat that won’t disrupt your diabetes management plan.


    10 min prep time


    25 min cook time


    16servings


    1 blondies

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Lightly brush the bottom and sides of an 8-inch square baking pan with 1/2 teaspoon of the oil. Line just the bottom with parchment paper. Alternatively, use a silicone baking pan.
    2. Add the remaining 3 tablespoons oil, the butter, and dates to a blender container. Cover and blend until just combined. Add the apple butter, egg, and vanilla and almond extracts and blend again until a smooth, pudding-like consistency forms, at least 1 minute on high speed.
    3. Transfer the batter to a medium mixing bowl. Add the peanut butter and salt and stir until combined. Add the flour and stir until combined. Add the cacao nibs and stir until evenly combined.
    4. Evenly spread the batter in the prepared pan. Bake until springy to the touch, about 25 minutes.
    5. Allow to cool in the pan on a rack. When cool, cut into 16 squares and serve. Or store in the refrigerator for up to 1 week or the freezer for up to 2 months.
    Kid Friendly
    Dessert
    Snacks
    Vegetarian
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    Nutrition facts

    16 Servings



    • Serving Size

      1 blondies


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      15mg

      5%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      170mg
      4%

    Ingredients

    sunflower or avocado oil (divided)
    3 tablespoons + 1/2 teaspoon

    unsalted butter (melted)
    2 tbsp

    pitted dates (about 1 cup)
    5 oz

    no-added-sugar apple butter (spread)
    2/3 cup

    eggs
    1 large

    vanilla extract
    1 1/2 tsp

    almond extract
    1/4 tsp

    no-added-salt, no-added-sugar peanut butter
    1/2 cup

    sea salt
    3/4 tsp

    whole-wheat pastry flour
    3/4 cup

    cacao nibs (or to taste)
    2 tbsp

  • Cocoa-Peppermint Power Pudding, Plant-Based

    Cocoa-Peppermint Power Pudding, Plant-Based

    How to Make Cocoa-Peppermint Power Pudding, Plant-Based

    Fresh mint is the star of the show in this naturally sweetened, vegan cocoa-peppermint power pudding recipe! Perfect for the holiday season or when you want a refreshing dessert, this recipe is diabetes-friendly and high in fiber thanks to the chickpeas. It’s also a great snack option for kids!


    4 hr prep time


    6servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the chickpeas with all the chickpea liquid (aquafaba), dates, cocoa powder, 6 of the peppermint leaves, the extracts, salt, and plant-based milk to a blender and purée on high speed until velvety smooth and warm, about 4 minutes.
    2. Spoon the pudding into small dessert dishes, juice glasses, or mini jars. Chill in the refrigerator for at least 4 hours or overnight. Garnish with the remaining 6 peppermint leaves to serve.
    Fiber Focused
    Kid Friendly
    Vegetarian
    Vegan
    Snacks
    No Cook
    Dessert
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    Nutrition facts

    6 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        15g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      320mg
      7%

    Ingredients

    canned no-added-salt chickpeas (do not drain)
    15 oz

    pitted dates (about 15 dates—varies based on size)
    4 oz

    unsweetened cocoa powder (packed)
    1/3 cup

    fresh peppermint leaves (divided)
    12 leaves

    pure vanilla extract
    1 1/4 tsp

    peppermint extract
    1/4 tsp

    sea salt
    1/4 tsp

    unsweetened plant-based milk of choice
    1/3 cup

  • Turkey Chili Stuffed Sweet Potatoes

    Turkey Chili Stuffed Sweet Potatoes

    How to Make Turkey Chili Stuffed Sweet Potatoes

    Fresh chili and baked sweet potatoes are a great combination! This recipe is easily customized to fit your flavor style. Add a dash of cayenne or pepper to take up the heat a level or two. Try topping your sweet potato with green onions or a dollop of plain non-fat Greek yogurt (instead of sour cream). The options are endless to make this recipe your way!


    10 min prep time


    90 min cook time


    4servings


    1 sweet potato and 1 cup of chili per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Prick the skins of the potatoes and place on a baking sheet. Bake for 60 minutes or until soft all the way through.

    2. Heat a large pot over medium heat. Add garlic, carrots, celery, onion, bell pepper, spices, and 1 Tbsp of olive oil. Cook, stirring occasionally, until softened, 4–5 minutes.

    3. Add lentils, tomato sauce, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes until lentils are soft.

    4. When the chili is almost done, heat a skillet over medium heat. Add the remaining olive oil and turkey. Cook, breaking apart with a spoon, until crumbly and browned. Add to the soup for the last 10 minutes.

    5. Carefully slice each sweet potato open and mash the insides. Spoon 1 cup chili over each potato, then top with 2 Tbsp cheese.

    Fiber Focused
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sweet potato and 1 cup of chili per serving


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      38g

      14%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        10g
      • Added Sugars
        2g

        4%

    • Protein
      24g

    • Potassium
      891mg
      19%

    Ingredients

    sweet potatoes
    4 small

    olive oil (divided)
    2 tbsp

    garlic (minced)
    2 clove

    carrots (shredded)
    1/4 cup

    celery (small diced)
    2 stalks

    yellow onion (small diced)
    1 small

    red bell pepper (diced)
    1 small

    chili powder
    1 tsp

    onion powder
    1/2 tsp

    dried oregano
    1/2 tsp

    lentils
    1/2 cup

    low-sodium or no-added-salt tomato sauce (1 can)
    8 oz

    low sodium chicken broth
    3 cup

    ground turkey
    1/2 lbs

    reduced-fat shredded cheddar
    1/3 cup

  • Creamy Basil Chicken Pasta

    Creamy Basil Chicken Pasta

    How to Make Creamy Basil Chicken Pasta

    Craving a comforting bowl of pasta? Try making this diabetes-friendly creamy basil chicken pasta to take it up a notch! The homemade sauce made of fresh herbs adds a burst of flavor that’ll make this a family favorite recipe.


    10 min prep time


    20 min cook time


    4servings


    4 oz chicken, ½ cup pasta, ½ cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a large pot of water to a boil. Add baby spinach to the pot and blanch for 1 minute. Use a slotted spoon to remove the spinach to a bowl of ice water. Add parsley and packed basil to the pot and blanch for 15 seconds. Remove and add to the bowl of ice water. Drain water and squeeze out as much liquid from the greens as possible.
    2. Add spinach, parsley, and basil to a food processor. Add half and half to the food processor, then purée. Set aside.
    3. Heat a saucepan over medium heat. Add 2 tablespoons of olive oil, garlic, and onion powder. Add flour and whisk for 1 minute. Add milk and whisk until smooth.
    4. Add cheese, Italian seasoning, salt (optional), and pepper. Stir until sauce is thickened.
      Add puréed greens and stir to combine.
    5. Add puréed greens and stir to combine.
    6. Meanwhile, heat a large skillet over medium heat. Add remaining olive oil. Cook chicken for 3–4 minutes per side, until golden brown and cooked through.
    7. To serve, divide chicken and pasta between plates. Top with sauce, Parmesan, and fresh julienned basil.
    Italian
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz chicken, ½ cup pasta, ½ cup sauce


    • Amount per serving



      Calories





      430

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        5.2g

        26%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      41g

    • Potassium
      890mg
      19%

    Ingredients

    baby spinach
    5 oz

    fresh basil leaves
    1 cup

    flat leaf parsley (packed)
    1/2 cup

    half-and-half
    2 tbsp

    olive oil (divided)
    3 tbsp

    garlic (minced)
    1 tsp

    onion powder
    1/2 tsp

    flour
    2 tbsp

    fat-free milk
    3 cup

    reduced-fat Italian cheese
    1/2 cup

    no-salt-added Italian seasoning
    1/2 tsp

    boneless, skinless chicken breasts (halved lengthwise into thin filets)
    1 lbs

    whole wheat penne pasta (cooked)
    2 cup

    Parmesan cheese (grated)
    1/4 cup

    fresh basil (julienned)
    1/4 cup

  • Cookie Dough Hummus

    Cookie Dough Hummus

    How to Make Cookie Dough Hummus

    If you’ve ever been tempted to eat raw cookie dough, then try satisfying that craving with this cookie dough hummus! It has all the flavor of cookie dough but without the excess calories and sugar. Like any dessert hummus, the base of cookie dough hummus is garbanzo beans (also called chickpeas), which are a good source of protein. The sweetness comes from Splenda® Brown Sugar Blend, which contains half the calories and sugar of regular brown sugar. 

     


    10 min prep time


    14servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a food processor, add all ingredients except chocolate chips. Process until mixture is smooth. Scrape down the sides of the food processor bowl and blend again. If mixture is too thick, thin it out with a splash of almond milk.

    2. Scoop mixture into serving bowl, and top with chocolate chips. Serve with fresh fruit or no sugar added cookies!

    CKD Non-Dialysis
    Low Carb
    Kid Friendly
    Vegetarian
    Vegan
    No Cook
    Gluten-Free
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    14 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        2g

        4%

    • Protein
      3g

    • Potassium
      110mg
      2%

    Ingredients

    chickpeas (garbanzo beans) (drained and rinsed well)
    1 (15-ounce)

    unsweetened cashew butter
    3 tbsp

    unsweetened almond milk
    1/4 cup

    low-calorie brown sugar substitute
    2 tbsp

    vanilla extract
    1 tsp

    almond extract
    1/4 tsp

    quick cooking oats
    1 tbsp

    no sugar added chocolate chips
    1/4 cup

  • Butterscotch Protein Pie

    Butterscotch Protein Pie

    How to Make Butterscotch Protein Pie

    Want to whip up a delicious pie in little time? This butterscotch protein pie requires minimal prep and no bake time. Simply combine the filling ingredients, pour into a pre-made crust, and enjoy in an hour! The protein in this pie comes from Splenda® French Vanilla Diabetes Care Shakes, which also contain vitamins, minerals, fiber, and no added sugar! 

     


    65 min prep time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine cold Splenda French Vanilla Diabetes Care Shakes and sugar-free butterscotch pudding mix, mixing for about two minutes. Place in the fridge and let cool for about 1 hour.

    2. Once cooled, spread pudding into premade pecan pie crust. Top with stevia-sweetened chocolate shavings or chopped pecans if desired.

    Kid Friendly
    No Cook
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        2g

        4%

    • Protein
      6g

    • Potassium
      130mg
      3%

    Ingredients

    Splenda® Diabetes Care Vanilla Shake
    2 whole

    sugar-free instant butterscotch pudding mix
    1 packet

    premade pecan pie crust
    1 whole