Banana Kiwi Pudding

From the kitchen of: unknown.

Categories: Diabetic, Fruits, Desserts
Yield: 1 serving

  • 1 1/3 cup Cooked Rice
  • 1 1/3 cup Milk
  • 1 teaspoon Vanilla extract
  • Sugar substitute equal to 2 Tablespoon of the real thing
  • 1 Ripe Banana, Mashed
  • 1/4 cup Whipping cream, Whipped (or substitute should do)
  • 2 Kiwi fruits; sliced -for garnish
  • 2 Kiwi fruits, Sliced, for garnish

Cook Rice and milk in 2-quart saucepan over medium heat until thick and creamy (about 15-20 minutes) stirring frequently. Remove from heat; Cool. Stir in Vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices

Makes 4 servings

Per serving: calories-195, protein-4.6g, fat-6g, carbohydrate-31g sodium-49mg and cholesterol-22mg (less if use substuite whipped cream)

Exchanges 1/2 starch/bread, 1 fruit, 1/2 skim milk and1 fat

Banana Bread

From the kitchen of: Pat Mineart.

This is a family favorite.

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1 3/4 cup sifted enriched flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon soda
  • 1 cup mashed ripe bananas
  • 1/2 cup broken walnuts

Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternating with a banana, beating well after each addition. Stir in walnuts. Pour into well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake at 350 degrees about 1 hour until done. Remove from pan, cool on rack. Wrap, store for at least one day.