Diabetic Dessert of the Week – Pumpkin Tartlets

November 24, 2022 at 6:02 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 Pumpkin Tartlets. To make this week’s Dessert you’ll be needing Refrigerated Pie Crust, Solid Pack Pumpkin, Fat Free Skim Milk, Egg, Sugar Substitute, Granulated Sugar, Ground Cinnamon, Vanilla, Salt, Ground Nutmeg, Ground All Spice, and Fat Free Whipped Topping. There are 122 calories, and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Pumpkin Tartlets
Whether you’re looking for a party-perfect treat to serve up on Halloween or a dessert for your Thanksgiving table, this pumpkin-packed recipe is sure to delight!

Ingredients
Nonstick cooking spray
1 refrigerated pie crust (half of 15-ounce package)
1 can (15 ounces) solid-pack pumpkin
1/4 cup fat-free (skim) milk
1 egg
3 tablespoons sugar substitute*
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground allspice
1 1/2 cups fat-free whipped topping

Directions
Yield: 12 servings
Serving size: 1 tartlet

1. Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray.

2. Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.

3. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.

4. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes more, or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Spoon 2 tablespoons whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon and/or nutmeg, if desired.

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

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-tartlets/

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Keto Macaroons

November 24, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Passing along a recipe for Keto Macaroons. To make this recipe you’ll be needing Powdered Erythritol, Unsweetened Shredded Coconut, Unsweetened Chocolate Chips, Salt, Pure Vanilla Extract, and Egg Whites. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Keto Macaroons
A twist on the classic Italian dessert, these keto coconut macaroons are a cinch to prepare. Make with or without the optional chocolate chips — either way, they’re sure to put a smile on your face!

Ingredients
3/4 cup powdered erythritol, or equivalent of stevia
2 1/2 cups unsweetened shredded coconut
1/2 cup unsweetened chocolate chips, such as Lily’s brand (optional)
Pinch of salt
1 1/2 teaspoons pure vanilla extract
2 large egg whites

Directions
Yield: 12 servings
Serving size: 1 macaroon

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine all ingredients well by mixing with your hands.

2. Wet your hands and then place 1 1/2 tablespoons of macaroon mixture on the baking sheet. Repeat this step with the remaining mixture, spacing macaroons about an inch apart.

3. Bake macaroons until golden brown, 18 to 20 minutes. Allow to cool.

Nutrition Information:
Calories: 142 calories, Carbohydrates: 21 g, Fat: 13 g, Sodium: 33 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/keto-macaroons/

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Your one-stop resource for advice, news and strategies for living with diabetes.

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dessert of the Week – APPLESAUCE BROWNIES

November 17, 2022 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 APPLESAUCE BROWNIES. To make this week’s Dessert you’ll be needing Vegetable Oil, Unsweetened Applesauce, Unsweetened Cocoa Powder, Sugar, All Purpose Flour, Baking Powder, Baking Soda, Eggs, Vanilla Extract, and Chopped Nuts. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

APPLESAUCE BROWNIES
Recipe for Applesauce Brownies from our Desserts recipe section.

Ingredients

1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts

Directions

1 – Preheat oven to 375 F.
2 – Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
3 – Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
4 – Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.

Recipe Yield: Servings: 16

NUTRITIONAL INFORMATION PER SERVING:
Calories: 165
Fat: 7 grams
Sodium: 84 milligrams
Protein: 3 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipe/applesauce-brownies

MOM’S SOUTHERN PECAN PIE

November 17, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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Here’s a recipe for MOM’S SOUTHERN PECAN PIE. To make this recipe you’ll be needing Pie Shell, Fruit Sweetener, Envelope Plain Gelatin, Unsweetened Apple Sauce, Water, Cornstarch, Eggs, Vanilla, Espresso, and Pecan Halves. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

MOM’S SOUTHERN PECAN PIE
Recipe for Mom’s Southern Pecan Pie from our Desserts recipe section.

Ingredients

1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

1 – Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
2 – In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 211
Fat: 9 grams
Sodium: 69 milligrams
Cholesterol: 82 milligrams
Protein: 3 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipe/moms-southern-pecan-pie

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts THURSDAY

November 10, 2022 at 6:02 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 – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dessert of the Week – APRICOT-WALNUT SWIRL COFFEECAKE

November 3, 2022 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 an APRICOT-WALNUT SWIRL COFFEECAKE. To make this week’s recipe some of the ingredients you’ll be needing are Bisquick Reduced Fat Baking Mix, Granulated Equal Spoonful, Low Fat Yogurt, 2% Milk, Eggs, Vanilla, Sugar Free Apricot Preserves and Chopped Nuts. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

APRICOT-WALNUT SWIRL COFFEECAKE
This simple-to-make coffeecake, with it’s apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar. Recipe for Apricot-Walnut Swirl Coffeecake from our Dessert recipe section.

Ingredients

Walnut Filling:

1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts

Coffeecake:

2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener

** May substitute 48 packets Equal sweetener

Directions

1 – For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
2 – For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
3 – Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
4 – Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

NOTES:
This simple-to-make coffeecake, with it’s apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.

Recipe Yield: Yield: 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 175
Fat: 7 grams
Sodium: 308 milligrams
Cholesterol: 18 milligrams
Protein: 4 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/apricot-walnut-swirl-coffeecake

Diabetic Dessert of the Week – Vanilla Pumpkin Pie

October 27, 2022 at 6:02 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 a Vanilla Pumpkin Pie. To make this week’s Dessert you’ll be needing Fat Free and Sugar Free Instant Vanilla Pudding Mix, Fat Free Skim Milk, Canned Solid Pack Pumpkin, Cinnamon, Nutmeg, Sugar Substitute, and Reduced Fat Pie Crust. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Vanilla Pumpkin Pie
Searching for your the perfect dessert for your holiday table? Look no further! Vanilla pudding perfectly balances creamy pumpkin in this pie for a flavor combination that’s simply divine! Even better, the recipe can be made a day in advance and refrigerated overnight, freeing up time for all your other seasonal to-dos!

Ingredients
1 package (1/2 ounce, 4-serving size) fat-free, sugar-free instant vanilla pudding mix
1 1/2 cups fat-free (skim) milk
1 cup canned solid-pack pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon sugar substitute
1 baked 8-inch reduced-fat pie crust

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1. Whisk pudding mix and milk together in medium bowl.

2. Add pumpkin, cinnamon, nutmeg and sugar substitute. Mix well.

3. Pour mixture into crust. Chill 3 hours, or until firm.

Tip: Make this recipe the day before and refrigerate overnight.

Nutrition Information:
Calories: 158 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 308 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-pumpkin-pie/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Happy Holiday Pumpkin Pie

October 15, 2022 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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The Holiday Seasons will be here before you know it. So here’s a Dessert Recipe to please them all, Happy Holiday Pumpkin Pie. The Pie has a reduction of both fats and sugar without losing that Pumpkin Pie flavor. To make this Pie you’ll be needing are Splenda® Granular, Cornstarch, Ground Cinnamon, Pumpkin Pie Spice, Salt, Fat Free Half and Half, Egg Substitute, Heavy Cream, and Pure Vanilla Extract. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Happy Holiday Pumpkin Pie
The reduction of both fats and sugar in this tasty pumpkin pie recipe means those monitoring their diet can have a happy holiday with pie!

Recipe Ingredients:
1 Prepared Pie Crust

Filling:
1 (15-ounce) can pumpkin purée
3/4 cup Splenda® Granular
2 tablespoons corn starch
1/2 teaspoon ground cinnamon
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/2 cup fat free half-and-half
1/2 cup egg substitute
3 tablespoons heavy cream
1 tablespoon pure vanilla extract

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – Blend pumpkin purée, Splenda®, cornstarch, spices, and salt in a medium sized mixing bowl. Mix until all ingredients are well blended Add remaining ingredients and mix well.
3 – Pour into prepared pie crust.
4 – Bake 35 to 40 minutes or until set in the center and the crust is golden brown.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Total Calories 170, Calories from Fat 70, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 140 mg, Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 4 g, Protein 4 g, Vitamin A 170%, Calcium 2%, Vitamin C 0%, Iron 8%.
https://www.cooksrecipes.com/diabetic/happy_holiday_pumpkin_pie_recipe.html

Diabetic Dessert of the Week – Angelic Macaroons

October 13, 2022 at 6:02 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 Angelic Macaroons. To make this week’s recipe you’ll be needing Angel Food Cake Mix, Water, Vanilla Extract, Sweetened Flaked Coconut, and Almonds. There’s 94 calories and 13 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Angelic Macaroons
These delicate and fluffy macaroons are the perfect party treat. Flaked with sweetened coconut, the low-carb cookies are a hit at any party!

Ingredients
1 package (about 16 ounces) angel food cake mix
1/2 cup cold water
1 teaspoon almond extract
1 package (14 ounces) sweetened flaked coconut, divided
1/2 cup slivered almonds, coarsely chopped

Directions
Yield: Makes 40 cookies
Serving size: 1 cookie

1. Preheat oven to 325°F. Line cookie sheets with parchment paper.

2. Beat cake mix, water, and almond extract in a large bowl with an electric mixer at medium speed until well blended. Add half of coconut; beat until blended. Add remaining coconut and almonds; beat until well blended. Drop dough by tablespoonfuls 2 inches apart onto prepared cookie sheets.

3. Bake 22 to 25 minutes or until golden brown. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.

Nutrition Information:
Calories: 94 calories, Carbohydrates: 14 g, Protein: 2 g, Saturated Fat: 4 g, Sodium: 86 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/angelic-macaroons/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – No-Bake Pumpkin Mousse Parfaits

October 6, 2022 at 6:02 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 No-Bake Pumpkin Mousse Parfaits. To make this week’s Dessert you’ll be needing Reduced Fat Cream Cheese, Canned Solid Packed Pumpkin, Skim Milk, Vanilla Fat Free Sugar Free Instant Pudding and Pie Filling Mix, Ground Cinnamon, Ground Ginger, Ground Cloves, Reduced Fat Whipped Topping, and Gingersnap Cookies. There’s 138 calories and 17 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

No-Bake Pumpkin Mousse Parfaits
Pumpkin is king, especially when it comes to fall desserts. And what’s even better than a tasty pumpkin mousse? A tasty pumpkin mousse that doesn’t require turning on the oven! These treats come together in just a few minutes and only require an hour in the fridge to set. They’re positively gourd-geous!

Ingredients
2 ounces reduced-fat cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
3/4 cup fat-free (skim) milk
1 package (4-serving size) vanilla fat-free sugar-free instant pudding and pie filling mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 cups thawed reduced-fat whipped topping, divided
4 gingersnap cookies, crushed

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Add pumpkin, milk, pudding mix, cinnamon, ginger, and cloves; beat 1 minute, or until smooth. Fold in 1 1/2 cups whipped topping.

2. Spoon 1/4 cup mousse into each of eight 6-ounce dessert glasses. Spoon 2 tablespoons whipped topping over each dessert. Top with 1/4 cup mousse. Cover and refrigerate 1 hour.

3. Just before serving, top each parfait with remaining whipped topping and gingersnap crumbs.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 5 mg, Sodium: 249 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-pumpkin-mousse-parfaits/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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