Our Best Diabetic Cake Recipes

May 10, 2017 at 5:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Diabetic Cake Recipes. Diabetic Friendly Cake Recipes like; Lemon-Berry Pudding Cake, Hazelnut Coffee Cake, and Diabetic Mango Coffee Cake. Find them all along with all the other delicious and healthy recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 
Our Best Diabetic Cake Recipes

Our favorite diabetic cake recipes are sure to please your sweet tooth and your blood sugar. We used sugar substitutes and light frostings to keep the diabetic desserts low in calories and carbs. Whether you prefer a rich chocolate cake, gorgeous berry cake, or moist coffee cake, we’ve got fresh, diabetes-friendly recipes that you can enjoy guilt-free!

 

 

Lemon-Berry Pudding Cake

Enlist the help of a slow cooker to make this easy cake recipe! We love the way lemon complements the blueberries and raspberries in the flavorful dessert that practically makes itself……..

 
Hazelnut Coffee Cake

Featuring a toasted-hazelnut topping and a sweet chocolate swirl, this warm homemade coffee cake is delicious for dessert or breakfast. Plus, the diabetes-friendly cake contains only 23 carb grams per serving……..

 
Diabetic Mango Coffee Cake

No matter whether you serve it for dessert or as part of a brunch menu, this fruity favorite will bring a touch of the tropics to a meal……

 

 

* Click the link below to get all the – Our Best Diabetic Cake Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/our-best-diabetic-cake-recipes

Chocolate Swirl Cheesecake

May 7, 2017 at 5:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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Passing along a Diabetic Friendly Dessert along to everyone,Chocolate Swirl Cheesecake! It’s from the Diabetic Gourmet Magazine website. It’s only 164 calories and 8 carbs per serving! Enjoy and eat Healthy! http://diabeticgourmet.com/

 
Chocolate Swirl Cheesecake
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.

 

 

Ingredients

Crust Ingredients:

1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:

3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions

1 – For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3 – Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4 – Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. 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. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.
Nutritional Information (Per Serving)
Calories: 164
Protein: 7g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11g
Carbohydrates: 8g
Exchanges: 1 milk, 2 fat
http://diabeticgourmet.com/recipes/html/990.shtml

Diabetic Recipes: Our Best Spring Desserts

April 2, 2017 at 5:30 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Diabetic Recipes: Our Best Spring Desserts. Celebrate the Spring with Diabetic Friendly recipes like; Silky Chocolate Pie, Berry-Ginger Shortcakes, and Raspberry-Mint Swirl Cheesecake. Find these and more at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Diabetic Recipes: Our Best Spring Desserts

Brush off the winter blues with refreshing spring desserts that fit into your diabetic diet. Enjoy fresh flavors of the season featuring lemon, strawberry, lime, blueberries, raspberries, and more in dessert favorites from creamy custards to luscious cheesecakes.

 

 
Silky Chocolate Pie

The secret to this velvety smooth chocolate lovers’ pie is fat-free yogurt. Using plain fat-free Greek-style yogurt, which is commonly found in most grocery stores, will also save you preparation time…….

 
Berry-Ginger Shortcakes

Boasting a medley of sweet berries, whipped topping, and cakey biscuits, this diabetic dessert doesn’t skimp on taste or satisfaction……

 
Raspberry-Mint Swirl Cheesecake

The key to this elegant dessert is making yogurt cheese, a simple process that separates the whey by straining yogurt overnight in the refrigerator…..

 

 
* Click the link below to get all the – Diabetic Recipes: Our Best Spring Desserts
http://www.diabeticlivingonline.com/food-to-eat/diabetic-recipes-our-best-spring-desserts

Bourbon Peach Pie

March 19, 2017 at 5:41 AM | Posted in dessert, Jennie-O Turkey Products | 4 Comments
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Came across this delicious sounding recipe on the Jennie – O website! At the Jennie – O site you’ll not only find delicious and healthy Turkey recipes you’ll also find side dishes and dessert recipes like this Bourbon Peach Pie recipe. So check the Jennie – O site out today and Make the Switch! https://www.jennieo.com/

 
Bourbon Peach Pie
Step up your pie game! This recipe ups the peach pie ante by adding notes of rosemary, fresh peaches and your favorite bourbon for an extra kick of flavor. Perfect with some vanilla ice cream or some homemade whipped cream.

 

INGREDIENTS

½ cup firmly packed light brown sugar
¼ cup cornstarch
⅓ cup granulated sugar
2 teaspoons, chopped fresh rosemary leaves
1 teaspoon ground nutmeg
½ teaspoon salt
8 large fresh, firm, ripe peaches (about 4 lb.), peeled and sliced
3 tablespoons bourbon
1 (14.1-ounce) package refrigerated pie crusts
1 egg, beaten or ¼ cup egg substitute
1½ tablespoons granulated sugar

DIRECTIONS

1) Heat oven to 350°F.
2) In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
3) Meanwhile, unroll piecrusts onto lightly floured surface; roll each dough sheet to 12-inch circle. Fit 1 piecrust into 9-inch pie plate. Spoon peach mixture into pie plate. Place remaining piecrust over filling; fold edges under to seal to bottom crust, and crimp. Cut slits in top of pie with knife.
4) In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
5) Bake 1 hour. Cool completely on wire rack.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 4g
Carbohydrates 62g
Fiber 3g
Sugars 34g
Fat1 4g
Cholestero l25mg
Sodium 410mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1123-bourbon-peach-pie

Eggnog Cheesecake

December 10, 2016 at 6:26 AM | Posted in CooksRecipes, dessert | Leave a comment
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A Holiday cake sure to please everyone, Eggnog Cheesecake. This version comes from the CooksRecipes website. The Cooks site has a fantastic selection of recipes to suit all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

 

Eggnog Cheesecake

Festive, eggnog and rum-flavored cheesecake in a buttery shortbread cookie crumb crust.

Recipe Ingredients:

2 cups shortbread cookie crumbsCooksrecipes 2
6 tablespoons butter, melted
1/2 teaspoon ground nutmeg
4 (8-ounce each) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons rum
2 teaspoons vanilla extract
2 large eggs
1 cup heavy or whipping cream
4 large egg yolks
Additional ground nutmeg for garnish

Cooking Directions:

1 – Preheat oven to 325°F (160°C).
2 – Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up side of 9-inch springform pan. Bake 10 minutes.
3 – In a large bowl, beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add 2 whole eggs, 1 at a time, mixing on low speed after each addition just until blended.
4 – Blend in heavy cream and egg yolks; pour into crust.
5 – Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set.
6 – Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
7 – Refrigerate for 4 hours or overnight.
8 – Sprinkle with nutmeg just before serving.
Makes 16 servings.
http://www.cooksrecipes.com/holiday/eggnog_cheesecake_recipe.html

Christmas Time – Fruitcake

December 8, 2016 at 5:59 AM | Posted in dessert, One of America's Favorites | 2 Comments
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Traditional American Fruitcake

Traditional American Fruitcake

Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (occasionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake. In the United Kingdom, certain rich versions may be iced and decorated.

Fruit cakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruit cake is most often consumed on its own, as opposed to with condiments (such as butter or cream).

 

 

 
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.

Fruit cakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the North German Stollen fruit cakes.

Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruit cakes more affordable and popular.

 

 
In the United States

Traditional American fruit cake with fruits and nuts.

Traditional American fruit cake with fruits and nuts.

Typical American fruit cakes are rich in fruit and nuts.

Mail-order fruit cakes in America began in 1913. Some well-known American bakers of fruit cake include Collin Street Bakery in Corsicana, Texas, and The Claxton Bakery in Claxton, Georgia. Both Collin Street and Claxton are Southern companies with inexpensive access to large nut quantities, for which the expression “nutty as a fruitcake” was derived in 1935. Commercial fruit cakes are often sold from catalogs by charities as a fund raiser.

Most American mass-produced fruit cakes are alcohol-free, but traditional recipes are saturated with liqueurs or brandy and covered in powdered sugar, both of which prevent mold. Brandy (or wine) soaked linens can be used to store the fruit cakes, and some people feel that fruit cakes improve with age.

In the United States, the fruit cake has been a ridiculed dessert. Some attribute the beginning of this trend with The Tonight Show host Johnny Carson. He would joke that there really is only one fruitcake in the world, passed from family to family. After Carson’s death, the tradition continued with “The Fruitcake Lady” (Marie Rudisill), who made appearances on the show and offered her “fruitcake” opinions. In fact, the fruitcake had been a butt of jokes on television programs such as Father Knows Best and The Donna Reed Show years before The Tonight Show debuted and appears to have first become a vilified confection in the early 20th century, as evidenced by Warner Brothers cartoons.

Since 1995, Manitou Springs, Colorado, has hosted the Great Fruitcake Toss on the first Saturday of every January. “We encourage the use of recycled fruitcakes,” says Leslie Lewis of the Manitou Springs Chamber of Commerce. The all-time Great Fruitcake Toss record is 1,420 feet, set in January 2007 by a group of eight Boeing engineers who built the “Omega 380,” a mock artillery piece fueled by compressed air pumped by an exercise bike.
When a fruit cake contains a good deal of alcohol, it can remain edible for many years. For example, a fruit cake baked in 1878 is kept as an heirloom by a family (Morgan L. Ford) in Tecumseh, Michigan. In 2003 it was sampled by Jay Leno on The Tonight Show. Wrapping the cake in alcohol-soaked linen before storing is one method of lengthening its shelf life.

 

Mom’s making Buckeyes and Walnut Chocolate Fudge!

December 6, 2016 at 6:29 AM | Posted in baking, dessert | Leave a comment
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I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!

 
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

 
Buckeyesbuckeyes-001
Ingredients:

Recipe will make about 60 balls

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

 
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
Walnut Fudge

Chocolate Walnut Fudge

Chocolate Walnut Fudge

Ingredients:

3 Cups Sugar or Splenda Equivalent
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.

Chunky Pecan Pie Bars

November 23, 2016 at 6:16 AM | Posted in dessert | Leave a comment
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Put a smile on everyone’s face around the Thanksgiving table with the perfect Thanksgiving Dessert Treat, Chunky Pecan Pie Bars. You can find this recipe on many sites on the web and I went with the one from the CooksRecipes website! Check out Cooks to see all their recipes including a great selection of not only Thanksgiving Dessert Recipes but Desserts for all the Holiday Seasons. Enjoy! http://www.cooksrecipes.com/index.html

 

 

Chunky Pecan Pie Bars

If you like pecan pie you’ll love these pecan pie bars with chocolate!Cooksrecipes 2

Recipe Ingredients:

Crust:
1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar
Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
1 1/2 cups pecans, coarsely chopped

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Grease 13x9x2-inch baking pan.
2 – For Crust: Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
3 – Bake for 12 to 15 minutes or until lightly browned.
4 – For Filling: Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
5 – Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.
Makes 36 bars.

Nutritional Information Per Serving (1/36 of recipe): Calories: 259 Calories from Fat: 134 Total Fat: 14.9 g Saturated Fat: 6.1 g Cholesterol: 40 mg Sodium: 72 mg Carbohydrates: 32 g Dietary Fiber: 1.7 g Sugars: 16.6 g Protein: 2.9 g

http://www.cooksrecipes.com/bar/chunky_pecan_pie_bars_recipe.html

Hawaiian Cake Roll

November 13, 2016 at 5:58 AM | Posted in CooksRecipes, dessert | 2 Comments
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I’m passing along a recipe I came across, Hawaiian Cake Roll. There are several versions of this on many sites but I went with the one on the CooksRecipes website. The Cooks site is loaded with delicious dessert and Full-Menu recipes. They have a fantastic selection of Diabetic Friendly recipes. So be sure to check them out if you’re looking for that special Holiday recipe! Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html

 

 

Hawaiian Cake Roll
Recipe Ingredients:

1/2 cup almond slices, toastedCooksrecipes 2
1/2 cup flaked coconut, toasted
1 (20-ounce) can crushed pineapple
1/2 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon cornstarch
4 large eggs, separated
2/3 cup Splenda® Granulated No Calorie Sweetener – divided use
1 tablespoon vegetable oil
1/2 teaspoon almond extract
1/4 cup light corn syrup
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar

Cooking Directions:

1 – Preheat oven to 375°F (190°C). Grease bottom and sides of a 15x10x1-inch jelly roll pan; line pan with waxed paper; grease and flour waxed paper. Sprinkle almond slices and coconut evenly in pan. Set aside.
2 – Drain pineapple reserving 1/4 cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.
3 – Combine 1/2 cup Splenda® Granulated Sweetener, cornstarch, and reserved 1/4 cup pineapple juice, stirring until cornstarch is dissolved; stir in pineapple. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon over almond slices and coconut. Set aside.
4 – Beat egg yolks at high-speed with an electric mixer until thick and pale; gradually add 1/3 cup Splenda® Granulated Sweetener, beating constantly. Stir in oil and almond extract. Set aside.
5 – Beat egg whites at high-speed until foamy; gradually add remaining 1/3 cup Splenda® Granulated Sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
6 – Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter over pineapple filling, spreading evenly.
7 – Bake for 10 minutes or until cake springs back when lightly touched. Remove from oven.
8 – Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake; cool 30 minutes on a wire rack seam side down. Cut into 1-inch slices.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories 190 | Calories from Fat 70 | Fat 7g (sat 2.0g) | Cholesterol 85mg | Sodium 130mg | Carbohydrates 26g | Fiber 2g | Sugars 13g | Protein 5g.
http://www.cooksrecipes.com/diabetic/hawaiian_cake_roll_recipe.html

Halloween Poke Cake

October 28, 2016 at 9:31 AM | Posted in baking, dessert | 1 Comment
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I’m passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website (http://www.kraftrecipes.com/). Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!

 

Halloween Poke Cake

What You Need
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor GelatinKraft 2
1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles

Make It
1 – Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 – Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 – Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.

Kitchen Hints
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
Substitute
* Prepare using COOL WHIP LITE Whipped Topping.
Substitute
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Nutritional Information
Serving Size 16 servings
AMOUNT PER SERVING
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 22g
Protein 2
http://www.kraftrecipes.com/recipes/halloween-poke-cake-53886.aspx

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