Turkey Meatballs in Tomato Sauce

Meatballs: Purchase prepared low fat/lean turkey meatballs and prepare according to package. Or, to prepare from scratch use:
Ground Turkey, 99% Fat-free4 oz
Garlic Cloves, Minced2 medium
Green Pepper, Minced1 tbsp
Celery, Chopped1 tbsp
Basil, Fresh, Chopped1 tsp
Oregano, Dried1 tsp
Salt & PepperDash
**Tomato Sauce
Preheat oven to 350° F. Mix ground turkey in a mixing bowl with remaining ingredients until all ingredients have been blended together. Roll mixture into 1 oz meatballs. Cook ½ way through (approximately 25 minutes). Remove from oven and place on a paper towel to absorb excess oil (Yield 6 meatballs, approximately 1 inch diameter).

Prepare (1pkg) of noodles your choice according to the package. nutritional listing below doesn' t include this item.
Nutritional Information Per Serving
Calories: 160, Protein: 30g, Carbohydrate: 9g, Fat: 2g, Fiber: 3g

Exchanges Per Serving
Meat 3, Vegetable ½ï»¿
recipe from

Mini Cheesecakes Low Sugar

12 Murray Sugar Free Vanilla Wafers
16 oz. Low Fat Cream Cheese
1/2 cup Splenda
1 tsp. Vanilla
2 eggs

Line muffin tin with foil liners. 
Place 1 vanilla wafer in each liner.
Mix cream cheese, vanilla, and sugar on medium speed until well blended.  Add eggs.  Mix well.  Pour over wafers, filling 3/4 full.  Bake at 325 for 25 minutes.  Remove from pan when cool.  Chill. 

Top them with either blueberry pie filling or cherry pie filling, you can locate no sugar added but you have to look for them.

This recipe is from a co-worker that was kind enough to share, I just tweaked it a bit to make it have a little less sugar.

Thank you Ms. Lauren.

Warm Cranberry Sippers

1/2 Cup Splenda
2 Whole Cinnamon Sticks
10 Whole cloves
2 Cups Ocean Spray light cranberry juice-Splenda Sweetened
1 Cup Orange Juice

Combine Splenda, cinnamon sticks and whole cloves with 2 cups water in saucepan, and bring to a boil.
Add cranberry and Orange juice, reduce heat and simmer 10 minutes. Ladle into mugs and serve.

Makes 5 cups. Per 1/2 cup. Calories 40, fat 0g, Carb 5, Protein 0g.

Peppermint Creamcheese Ball

If you are planning on serving this at a party-triple the recipe as it will disappear in minutes. Serve with a plate of Murray's sugar free double-fudge chocolate cookies or Joseph's brownie bites for an impressive dessert.

1 8 oz pkg. reduced-fat cream cheese
2/3 cup splenda
1/4 tsp vanilla
1/4 cup finely chopped (valor sugar free chocolate) or Hersey's sugar free chocolate chips)

In a medium bowl combine the cream cheese, splenda, vanilla, 2/3 cup finely crushed peppermint candies, and chocolate. Transfer to a small deep plastic wrap-lined bowl and chill 4 hours or overnight. Unmold cheese ball and place on a pretty plate. Coarsely chop the remaining candies, about 1/2 cup, and gently press the candies onto the surface. (The candies get wet if this dessert is made too far in advance, it is best to press them onto the surface just before serving.)

Makes 10 servings, 2 Tablespoons each
per serving: 118 calories, 3 g Protein, 6 g total fat, 4 g Carb, 0 g sugar

Almond Cookies

2 1/4 cups sliced unblanched almonds, about 10 oz.
3/4 cup Nature Sweet Crystals
1/4 cup all purpose flour
1/2 stick butter, melted
1 egg white, slightly beaten
1/2 tsp vanilla extract
Sliced dried cranberries, (called craisins)
Parchment paper

Lightly spray each of two baking sheets with nonstick vegetable cooking spray. Place a sheet of parchment paper on each (parchment won't slide if you use the cooking spray first). Preheat oven
to 350 degrees.

Combine almonds, Nature Sweet Crystals, flour, butter, egg white, and vanilla in a large bowl, gently tossing to coat almonds and evenly moisten mixture.  Mound tablespoonfuls on prepared cookie sheet. Gently press a slice of dried cranberry into each cookie. Bake for 10-12 minutes, until golden. Cool for 10 min. and carefully remove to a wire rack. store in airtight container. 

makes 36 cookies
Per cookie, calories 36, Fat 3g, Carbs 1.5g, Protein 1.5g.

This recipe is designed to work with Nature Sweet crystal so do not substitue with splenda.

Now for my favorites.......

Sugar Free Peanut Butter

1 cup Peanut Butter
1 large egg
1 cup Nature Sweet Crystals (see note)
1/2 tsp salt
1 Cup California blanched almond flour

Preheat oven to 350 degrees.

Cream together peanut butter, egg, nature sweet crystals, salt and almond flour until well blended. Scoop mixture by tablespoon and roll into balls. Arrange on two ungreased cookie sheets allowing 1 inch for dough to spread slightly as it bakes. Press down with a fork to flatten, first in one direction and then another.

bake for 10-12 minutes, until just slightly firm when touched with fingertip. Allow to cool for 4-5 minutes and then transfer to a wire rack to finish cooling.

****Note**** You can not substitute Spenda for the Nature Sweet Crystals in this recipe as the properties of these sweenteners are completely different. Nature Sweet is made from corn, it doesn't raise your blood sugar as it's not digested and is moved through our body similar to fiber.

*** These were my mom's favorties too*** when I would make these she would ooh and ahhh...
I sure do miss her at this time of year. and Dad too.  He loved the chocolate chip cookies, I would make.

If you can't find the Nature Sweet Crystals, check at the health food store or Bariatric eating website .

Lasagna Soup

1 tablespoon olive oil
1 pound bulk hot Italian turkey sausage (or 1 pound sausages, casings removed) I've also done this with Morningstar Crumbles
2 cups diced onions
5 cloves garlic, minced
2 cups diced zucchini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
One 14.5-ounce can diced tomatoes seasoned with oregano
One 15-ounce can tomato sauce
Two 14-ounce cans low sodium chicken broth
1 cup frozen chopped spinach, thawed
1/2 cup mini Farfalle pasta - optional
2 cups ricotta cheese
2 tablespoons fresh, chopped basil

In a saucepan or stockpot heat the olive oil over medium heat. Add the sausage, onion, and garlic. Cook, breaking up with spoon, until sausage is browned and onions are softened. Add zucchini, dried basil, oregano, pepper flakes, salt, black pepper, tomatoes, tomato sauce, and chicken broth. Bring to a boil. Reduce heat to medium-low and allow to simmer for 15 minutes. Add spinach and pasta, if using, and continue to cook until pasta is done, about 7 minutes.

Meanwhile in a small bowl stir the fresh, chopped basil into the ricotta cheese. When soup is finished, ladle into shallow bowls. Carefully add 1/4 cup (1/8 cup for WLS serving) of the ricotta-basil mixture to the bowl. Sprinkle with freshly grated Parmesan cheese if desired. Makes 8 regular or 16 WLS servings.

Per WLS Serving: 160 Cal; 10 g Protein; 7 g Tot Fat; 10 g Carb; 1 g Fiber; 3 g Sugar; 609 mg Sodium
recipe from : Bariatric eating


1 cup of skim milk, heated
1 1/2 tsp instant coffee
few drops of brandy extract (I actually skipped this I didn't have any)
2 pkgs of Equal sweetner (or splenda)
Dash of cinnamon

Heat milk and add remaining ingredients except cinnamon. Top with cinnamon. Makes 1 serving
Nutrition information per serving: calories 99, protein 10 grams, fat 0 grams, sodium 129
recipe compliments of barix clinic

Strawberry Filled Sugar Cookies-Make them sugar free

1 c butter flavored shortening
1 c sucralose, splenda granular or generic (sugar)
2 eggs (1 egg)
2 egg yolks (omit)
1 c sour cream
1 1/2 tsp. vanilla
4 c flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 jar 100% Fruit Strawberry Jam, I use “Simply Fruit”. (Strawberry Jam)
Visit Mommy D's KitchenMommy d's kitchen for more recipes
**you can replace the jam with sugar free jam**