How To make Diabetic Southern Peach Shortcake

KRISPY KREME DONUT CAKE WITH CUSTARD

Join Jim Mann bringing you both old and new Southern style recipes. Living in the Yucatan in Merida, but remembering my southern roots. So easy to make and oh so good. I love coming into your home and spending time with you. Trying to help you with all of our busy lifestyles. Thank you for your support.

SPRAY YOUR PAN WITH OIL AND LINE WITH KRISPY KREME DONUTS
1 CAN CARNATION EVAPORATED MILK
1 CAN SWEET AND CONDENSED MILK
1 BOX YELLOW CAKE MIX
BUTTER PATTIES TOP COVER TOP

BAKE AT 350 FOR 30 MINUTES

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How to Make Peach Cobbler Egg Rolls Part 2 - Tik Tok Recipe

Shop our Etsy shop for your very own shortcake crumbles and use them your way! Top them on cookies, cakes, cupcakes, brownies and more!

Shop now, link below:

HOT GIRL SUMMER HUNCH PUNCH WE OUTSIDE! || PARTY IDEAS

HOT GIRL SUMMER HUNCH PUNCH || WE OUTSIDE!

INGREDIENTS

Fresh cut lemons ????
Fresh cut strawberries ????
Fresh cut pineapples ????
2 32 Ounces R.W. Knudsen Family Pineapple Coconut Juice Blend
1 46oz Dole All Natural 100% Pineapple Juice
1.75L Ciroc Pineapple Vodka
1.75L Malibu Coconut Rum
1 52oz Tropicana Orange Juice,
1 12oz Rose's Grenadine

???? ???? If leaving drink overnight remove lemons or it will make the drink sour????????
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Peach and Cinnamon Spiced Shortcakes By Cooking for Busy People with Dawn Hall

Peach and Cinnamon Spiced Shortcakes 20 minutes
This is ideal for afternoon teas or when you want something sweet for dessert, but not too sweet.
Ingredients
1 cup Bisquick Heart Smart reduced-fat baking mix
1 teaspoon, plus 1 tablespoon Splenda Brown Sugar Blend
1/2 cup light, fat-free vanilla yogurt
1/2 teaspoon ground cinnamon
1 (29-ounce) can no-sugar-added sliced peaches
1 tablespoon cornstarch,
1 teaspoon allspice
Instructions
For the shortcakes:
Preheat the oven to 400 degrees.
In a medium mixing bowl, stir together the baking mix, 1 teaspoon Splenda Brown Sugar Blend, yogurt, and cinnamon with a spatula until a stiff dough forms a ball.
Spray a baking sheet with nonstick cooking spray.
With your hands, divide the dough into six pieces and place on the prepared baking sheet.
Bake for 7 minutes or until the bottoms are golden brown.
For the peach topping:
Drain the juice from the can of peaches into a 12-inch nonstick saucepan over medium heat. Add the cornstarch, 1 tablespoon Splenda Brown Sugar Blend, and allspice and whisk until the cornstarch is dissolved.
Bring to a boil, stirring constantly.
After the sauce comes to a boil, stir in the drained peaches.
Cover and let cook until the peaches are warmed through.
Serve the peaches warm over the shortcakes.



Yield: 6 (1/2 cup peaches over 1 biscuit) servings Calories per serving: 193 (6% fat); Total fat: 1 g; Cholesterol: 0 mg; Carbohydrate: 41 g; Dietary Fiber: 2 g;
Protein: 2 g; Sodium: 265 mg Diabetic Exchanges: 1 starch, 11/2 fruit
The nutritional information does not include fat-free dessert whipped topping

Bisquick Cinnamon Raisin Biscuits | EASY RECIPES | EASY TO LEARN

MY3 FOODS

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Low-carb, low sugar, dairy-free, and diabetic friendly blueberry cobbler!

So tasty with no exceptions!
Recipe:
2 cups Blueberries, if frozen thaw
1 TBL Lemon Juice
2 TBL Monk Fruit
1/2 TBL Psyllium Husk or 1/4 teaspoon xantham gum

Cobbler drop biscuit
1 large egg at room temperature
3/4 cup almond flour
1/2 cup coconut flour
1/4 cup monk fruit
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup Coconut Oil, butter, or plant-based butter (melted)
3/4 cup almond milk (could use heavy cream if you do not need dairy-free)

Preheat the oven to 350 Degrees. Grease a 9 inch round pie dish, we used Pam spray with flour.

In a large mixing bowl, combine blueberries with lemon juice, monk fruit, and psyllium husk.

Arrange blueberries into the baking dish.

In another mixing bowl, whisk together the almond flour, coconut flour, monk fruit, salt, and baking powder.

Stir in beaten egg, coconut oil (melted), and almond milk until it forms a thick creamy biscuit batter. If the batter is dry add additional almond milk.

Spoon batter with ice cream scoop onto blueberries.

Bake 35-45 minutes. Serve with whipped cream, coconut cream, or yogurt.

This was very good. Next time we will add additional blueberries and almond flavoring.

Store in the fridge in an airtight container for up to 3 days.

Blackberries or raspberries may be used.

Recipe adapted from Sweetashoney.com recipe

Calories: 152K
Carb 9 g
Protein: 3.2 g
Fat:12.2g
Cholesterol: 39.3
Fiber:3.4 g
Sugar: 3.3 g
Net Carbs:5.6g