Charlotte Smith gave a class on Diabetic Cooking.


Almond Fudge Brownies

Almonds are an amazing nutritional powerhouse since they're chock-full of vitamins, minerals, and "good fats"- the monounsaturated fats, which are associated with decreased risk of heart disease.

2 tablespoons butter, softened
1 cup Splenda
1/2 cup unsweetened applesauce
1 egg
2 teaspoons Watkins vanilla extract
1/2 cup unsweetened Watkins cocoa powder
3/4 cup all-purpose flour
1/4 cup sliced almonds


Preheat the oven to 350 degrees F. Coat an 8 inch square baking dish with nonstick cooking spray.

In a medium bowl, using an electric beater on medium speed, beat the butter, sugar, applesause, egg, and vanilla.  Slowly beat in the cocoa and flour.  Pour the batter into the baking dish and top with the almonds.

Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.  Cool completely before cutting.

Nutritional Information:

Serving size  1 square
Yield:  16 squares
Exchanges:  1 1/2 Carbohydrate, 1/2 Fat
Nutrition:  108 calories (29 from fat), 19g Carb, 1g Fiber, 13g Protein, 3g Fat


Charlotte mixes up a great tasting Apple Carrot Salad

Apple and Carrot Salad

About the Recipe
Apple and carrot salad topped with a lemon, cinnamon and mint dressing.  Easy, quick and healthy.  This will give you, 1 lg or 2 sm servings.

1 medium carrots, grated
1 small apples, unpeeled and chopped
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon Watkins ground cinnamon
1 ounce fresh mint, shredded
Splenda sugar substitute, to taste (optional)

1. Put the apple and carrot in a bowl.
2. Mix together the lemon juice, cinnamon, and mint in a cup add a bit of splenda if desired.
3. Drizzle over the apple and carrot mixture.
4. Toss to mix.


Raspberry vinaigrette

1/3 c Watkins Orig Grapeseed Oil
2 tsp Watkins Pure Vanilla Extract
1/2 tsp Watkins Raspberry Extract
1/4 cup white wine vinegar
1-1/2 tbsp sugar

Everyone gets to sample Charlotte's great recipes.


CLICK HERE for a printable PDF file of all of Charlott's Recipes
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For more information contact:
 Charlotte Smith





*Photo and Video credit to Theresa Greene

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