Diabetic Dessert of the Week – Hidden Pumpkin Pies

October 3, 2019 at 6:03 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Hidden Pumpkin Pies. This one just shouts its “Autumn” Solid Pack Pumpkin, Egg Substitute, and Pumpkin Pie Spice are just 3 of the ingredients you’ll need to make this week’s Dessert. The recipe comes from the Diabetes Self Management website where you’ll not only find a huge assortment of Diabetic Friendly Recipes but also Diabetes News, Diabetes Management Tips, and more. So be sure to check it out and you also subscribe to the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hidden Pumpkin Pies
Ingredients
1 1/2 cups solid-pack pumpkin
1 cup fat-free evaporated milk
1/2 cup cholesterol-free egg substitute or 2 eggs
1/4 cup sugar substitute*
1 1/4 teaspoons vanilla, divided
1 teaspoon pumpkin pie spice**
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup honey

Directions
1 – Preheat oven to 350°F.

2 – Combine pumpkin, evaporated milk, egg substitute, sugar substitute, 1 teaspoon vanilla, and pumpkin pie spice in large bowl; mix well. Pour into 6 (6-ounce) custard cups or soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes or until set.

3 – Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla in medium bowl with electric mixer at high speed until soft peaks form. Gradually add honey, beating until stiff peaks form.

4 – Spread egg white mixture over tops of hot pumpkin pies. Bake 8 to 12 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.

*Note: This recipe was tested with sucralose-based sugar substitute.

**Note: Or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground allspice and ground nutmeg.

Yield: 6 servings.

Serving size: 1 pie.

Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 27 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 133 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hidden-pumpkin-pies/

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Diabetic Dessert of the Week – SUGARFREE HALLOWEEN COOKIES

September 26, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dessert of the Week is SUGARFREE HALLOWEEN COOKIES. Just in time for the Halloween Season, SUGARFREE HALLOWEEN COOKIES. The Sugar is replaced by Granulated Splenda No Calorie Sweetener. The Cookies are only 60 calories and 7 carbs per cookie. Perfect Cookie for Halloween for those with Diabetes. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGARFREE HALLOWEEN COOKIES
These Halloween cut-out cookies use a sugarfree, no calorie sweetener to cut the carbs to only 7 grams per cookie.

Recipe Yield: 48

Ingredients

3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions

1 – Preheat oven to 350 degrees F.
2 – Lightly oil a cookie sheet and set aside.
3 – Blend together butters, SPLENDA Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened.
4 – Add egg substitute, water and vinegar. Mix briefly.
5 – Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
6 – Remove dough from bowl and place on a floured work surface.
7 – Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
8 – Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch.
9 – Cut with cookie cutters. Place cookies on prepared sheet.
10 – Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back.
11 – Cool on a wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 3.5 grams
Saturated Fat: 2 grams
Sodium: 30 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-halloween-cookies

Diabetic Dessert of the Week – PUMPKIN-MAPLE CRUSTLESS CHEESECAKE

September 19, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a PUMPKIN-MAPLE CRUSTLESS CHEESECAKE. This one just screams the upcoming Fall Season! It’s made using; Fat Free Cream Cheese, Eggs, Splenda Brown Sugar, Low Fat Maple or Vanilla Yogurt, Rum Flavoring, and Seasoning. This is is just one of many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PUMPKIN-MAPLE CRUSTLESS CHEESECAKE
Ingredients

3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup Splenda Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)

Directions

1 – Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
2 – Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
3 – Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
4 – When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
https://diabeticgourmet.com/diabetic-recipes/pumpkin-maple-crustless-cheesecake

Diabetic Dessert of the Week – Apricot Dessert Soufflé

September 12, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 4 Comments
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This week’s Diabetic Dessert of the Week is a Apricot Dessert Soufflé. Made with Dried Apricots along with Apricot No-Sugar-Added Pourable Fruit, Eggs, Egg Whites, Cream of Tarter, and Seasonings. It’s only 148 calories and 13 net carbs per serving! You can find this recipe along with all the other Delicious, Healthy and Diabetic Friendly Recipes at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine. I left a link to how to subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apricot Dessert Soufflé

Ingredients
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup apricot no-sugar-added pourable fruit*
1/3 cup finely chopped dried apricots
3 egg yolks, beaten
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt

Directions
Preheat oven to 325°F. Melt butter in medium saucepan. Add flour; cook and stir until bubbly. Add pourable fruit and apricots; cook and stir 3 minutes or until thickened. Remove from heat; whisk in egg yolks. Cool to room temperature, stirring occasionally.

Beat egg whites, cream of tartar, and salt in small bowl at high speed with electric mixer until stiff peaks form. Gently fold into apricot mixture. Spoon into 1 1/2-quart soufflé dish. Bake 30 minutes or until puffed and golden brown.** Serve immediately.

*Note. 3/4 cup apricot fruit spread mixed with 1/4 cup warm water can be substituted.

**Note. Soufflé will be soft in center. For a firmer soufflé, increase baking time to 35 minutes.

Yield: 6 servings.

Serving size: 3/4 cup.

Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 123 mg, Sodium: 151 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apricot-dessert-souffle/

* Subscribe to Diabetes Self-Management Magazine. Your one-stop resource for advice, news and strategies for living with diabetes.

Subscribe to Diabetes Self-Management Magazine

Diabetic Dessert of the Week -SUGAR FREE PUMPKIN BREAD

August 22, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is -SUGAR FREE PUMPKIN BREAD. Splenda replaces the Sugar in this recipe. Some of the other ingredients you’ll be needing are; Can of Pumpkin, Low Fat Plain Yogurt, Raisins, Spices, and more! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGAR FREE PUMPKIN BREAD
Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.

Recipe Yield: 32

Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins

Directions
1 – Preheat oven to 350 degrees.
2 – In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
3 – In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
4 – Stir in raisins.
5 – Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
6 – Cool on a wire rack for 10 minutes; remove from pan and cool completely.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 66
Fat: 1.9 grams
Saturated Fat: .4 grams
Fiber: 1 grams
Sodium: 121 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 3.6 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread

Diabetic Dessert of the Week – MINI CHOCOLATE MINT CHEESECAKES

August 15, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – MINI CHOCOLATE MINT CHEESECAKES. Even with Diabetes you still enjoy a Delicious and Diabetic Friendly Dessert like MINI CHOCOLATE MINT CHEESECAKES. It’s only 100 calories and 9 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MINI CHOCOLATE MINT CHEESECAKES

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creame de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream

Directions

1 – Heat oven to 325F.
2 – In small bowl, combine crushed cookie crumbs and melted butter.
3 – Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
4 – In mixing bowl, beat cream cheese and sugar until blended.
5 – Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
6 – Pour evenly over crumbs.
7 -Bake 20 minutes.
8 – Cool. Refrigerate until serving.
9 – Before serving, top with a dollop of sweetened whipped cream.
NOTES:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.

Recipe Yield: Makes 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 55 milligrams
Cholesterol: 25 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes

Diabetic Dessert of the Week – Chocolate Peanut Butter Ice Cream Sandwiches

August 1, 2019 at 6:03 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Chocolate Peanut Butter Ice Cream Sandwiches. Nothing like a Ice Cream Sandwich on a hot day! To make this recipe you’ll need; Creamy Peanut Butter, Chocolate Wafer Cookies, and Sugar Free Vanilla Ice Cream. 3 ingredients, how easy is this! They are 129 calories and 14 net carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll find a fantastic and huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News and more! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Chocolate Peanut Butter Ice Cream Sandwiches
I scream, you scream, we all scream for ice cream, and this low-carb, homemade twist on the classic is sure to have you squealing with delight. Requiring just three ingredients, these treats can be assembled in minutes — and are sure to be snatched up just as quickly!

Ingredients
2 tablespoons creamy peanut butter
8 chocolate wafer cookies
2/3 cup no-sugar-added vanilla ice cream, softened

Directions
1 – Spread peanut butter evenly over flat sides of all cookies.

2 – Spoon ice cream over peanut butter on 4 cookies. Top with remaining 4 cookies, peanut butter sides down. Press down lightly to force ice cream to edges of sandwiches.

3 – Wrap each sandwich tightly in foil. Freeze at least 2 hours or up to 5 days.

Yield: 4 servings.

Serving size: 1 sandwich.

Nutrition Facts Per Serving:
Calories: 129 calories, Carbohydrates: 15 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 124 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-peanut-butter-ice-cream-sandwiches/

Diabetic Dessert of the Week – NOT SO GUILTY BROWNIES

July 25, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – NOT SO GUILTY BROWNIES. Brownies, that’s all you have to say! Made using Flour, Sugar, Unsweetened Cocoa, Baking Powder, Salt, Oil, Chocolate Extract, and Eggs. Stir well and bake! Dessert without the Guilt. Only 80 calories per Brownie. You can find this recipe at the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes! So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

NOT SO GUILTY BROWNIES

Recipe Yield: Servings: 24

Ingredients

Brownie Ingredients:

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs

Frosting Ingredients:

3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor

Directions

1 – Heat oven to 350F.
2 – Grease bottom only of 8-inch square pan.
3 – Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
4 – Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
5 – Cool for 15 minutes.
6 – Meanwhile, combine all frosting ingredients in a small bowl & mix well.
7 – Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
8 – Cool completely.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 3 grams
Sodium: 50 milligrams
Cholesterol: 18 milligrams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies

Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY

July 18, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY

This weeks Diabetic Dessert of the Week is a APPLE CHEESECAKE. Apple Sauce, Cream Cheese, Equal Sweetener, Spices, and Sour Cream are just some of the ingredients you’ll need to make this Diabetic Friendly Recipe. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

APPLE CHEESECAKE

Recipe Yield: Serves 8

Ingredients

Crust Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 packets Equal sweetener*

Cheesecake Ingredients

2 packages (8 ounces each) reduced fat cream cheese, softened
24 packets Equal sweetener**
1-2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream
Fresh mint, optional
* Substitute 2 tablespoons Equal Spoonful for the packets.
** Substitute 1 cup Equal Spoonful for the packets.

Directions

1 – Preheat oven to 325F
For Crust:

2 – Combine all ingredients.
3 – Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
4 – Bake 10 minutes. Cool on wire rack while preparing Cheesecake.

For Cheesecake:

5 – Beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined.
6 – Mix in applesauce, eggs, egg whites and lemon juice until blended.
7 – Stir in cornstarch, cinnamon, apple pie spice and vanilla.
8 – Fold in sour cream until combined.
9 – Pour cheesecake mixture over baked crust.
10 – Bake 45 to 50 minutes or until center of cake is almost set.
11 – Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
12 – To serve, remove side of pan. Garnish with fresh mint, if desired. Cut cake into wedges.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 13 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Protein: 6 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipe/apple-cheesecake

Diabetic Dessert of the Week – Fruit Salad with Creamy Banana Dressing

July 11, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dessert of the Week is a Fruit Salad with Creamy Banana Dressing. Fruit is the key to this week’s recipe! You’ll need; Pineapple, Cantaloupe, Honeydew Melons, Blackberries, Strawberries, Red Grapes, Apples, Bananas, Nonfat Greek Yogurt, Honey, Lemon Juice, and Ground Nutmeg. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. At the Diabetes site you’ll find a huge assortment of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Fruit Salad with Creamy Banana Dressing

Ingredients
2 cups fresh pineapple chunks
1 cup cantaloupe cubes
1 cup honeydew melon cubes
1 cup blackberries
1 cup sliced strawberries
1 cup seedless red grapes
1 medium apple, diced
2 medium ripe bananas, sliced
1/2 cup vanilla nonfat Greek yogurt
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg

Directions
1 – Combine pineapple, cantaloupe, honeydew, blackberries, strawberries, grapes, and apple in large bowl; gently mix.

2 – Combine bananas, yogurt, honey, lemon juice, and nutmeg in blender or food processor; blend until smooth.

3 – Pour dressing over fruit mixture; gently toss to coat evenly. Serve immediately.

Yield: 8 servings.

Nutrition Facts Per Serving:
Calories: 125 calories, Carbohydrates: 31 g, Protein: 3 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 15 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/fruit-salad-with-creamy-banana-dressing/

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