The Diabetic Pastry Chef

3 T cornstarch
2/3 c Splenda
1 1/4 c evaporated milk
1 1/4 c water
2 eggs
1 1/2 tsp vanilla

In medium saucepan, combine the cornstarch, Splenda, evaporated milk, water and beaten eggs. Whisk until smooth. Cook while stirring over medium heat until the pudding is thick and bubbly. Cook for an additional minute. Remove from heat, and stir in vanilla. Pour into bowl or serving dishes. Cover with plastic wrap, and chill. Serve with whipped cream.

To use as pie filling, add 1 additional tablespoon of cornstarch when cooking.

Here’s a heads-up…

1.  Pillsbury’s reduced-sugar cake mix
I was just in my local supermarket and noticed that Pillsbury has both a yellow and chocolate cake mix with half the sugar of their regular cake mixes! The cake mixes contain Splenda.

2.  Sugar-Free frosting recipe
AllRecipes.com has a sugar-free frosting recipe that contains cream cheese and a box of sugar-free pudding as the sweetener. I haven’t tried the recipe yet, but it has received excellent ratings! Here’s the link: Sugar-Free Frosting

Serve with sugar-free ice cream and enjoy. 

Below is a link for another tasty frosting recipe that can be made diabetic-friendly by modifiying the recipe a bit.  Just substitute sugar-free pudding in the recipe for the regular vanilla pudding. I use regular whipped topping, as it has very little sugar.  Here’s the recipe:

Cool Whipped Frosting  (Be sure to read the reviews!)

This is scrumptious topped with sliced almonds!