Diabetic Dessert of the Week – Chocolate Swirl Cheesecake

September 23, 2021 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 Chocolate Swirl Cheesecake. To make this week’s recipe some of the ingredients you’ll be needing are Equal Spoonful, Stick Butter, Vanilla Wafers, Unsweetened Chocolate, Egg Whites, Reduced Fat Sour Cream, Fat Free Milk, and more! There’s 164 calories and 8 carbs per serving. 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 2021! https://diabeticgourmet.com/

Chocolate Swirl Cheesecake
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries. Recipe for Chocolate Swirl Cheesecake from our Dessert recipe section.

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
https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake

Diabetic Dessert of the Week – APPLESAUCE BROWNIES

September 16, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 1 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 2021! 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

Diabetic Dessert of the Week – Caramel Apple Pecan Cheesecake

September 9, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Caramel Apple Pecan Cheesecake. To make this week’s recipe you’ll be needing Apple Pie Filling, Reduced Fat Graham Crackers, Splenda® Granulated No Calorie Sweetener, Vanilla Extract, Eggs, Caramel Ice Cream Topping, and Chopped Pecans. 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 2021! https://www.cooksrecipes.com/index.html

Caramel Apple Pecan Cheesecake
A sweet way to end a meal anytime of the year.

Recipe Ingredients:

1 (21-ounce) can apple pie filling
1 (6-ounce) reduced fat graham cracker pie crust
2 (8-ounce) containers nonfat cream cheese, at room temperature
1/3 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel ice cream topping
1/3 cup chopped pecans

 

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Reserve 3/4 cup of apple pie filling.
2 – Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, Splenda® Granulated Sweetener, and vanilla. Beat until smooth, then beat in eggs one at a time. Pour over apple filling in crust.
3 – Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until center is set. Remove from oven, and cool to room temperature.
4 – In a small saucepan melt caramel with reserved apple filling. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over the top. Sprinkle with chopped pecans. Chill until ready to serve.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 200; Calories from Fat: 60; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 40mg; Sodium: 320mg; Total Carbs: 30g; Dietary Fiber: 1g; Sugars: 9g; Protein: 8g.
https://www.cooksrecipes.com/diabetic/caramel_apple_pecan_cheesecake_recipe.html

Diabetic Dessert of the Week – No-Bake Pumpkin Swirl Cheesecake

September 2, 2021 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 No-Bake Pumpkin Swirl Cheesecake. To make this week’s recipe you’ll be needing Graham Cracker Crumbs, Stick Butter, Equal Spoonful, Orange Juice, Unflavored Gelatin, Reduced Fat Cream Cheese, Part Skim Ricotta Cheese, Equal Spoonful, Orange Extract, Light Whipped Topping, can Mandarin Oranges, Oranges Sections, and Whipped Topping. There’s 152 calories and 11 carbs per serving. 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 2021! https://diabeticgourmet.com/

NO-BAKE ORANGE CREAM CHEESECAKE
Ingredients

Crust Ingredients:

1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Directions

1 – For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan. Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal® and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.
3 – Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges. Nutritional Information

NOTES:
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese makes a great warm weather dessert.

Recipe Yield: Yield: 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 152
Fat: 10 grams
Sodium: 158 milligrams
Cholesterol: 31 milligrams
Protein: 6 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/no-bake-orange-cream-cheesecake

Diabetic Dessert of the Week – Heavenly Angel Food Cake

August 26, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Heavenly Angel Food Cake. To make this week’s recipe you’ll be needing Egg Whites, Cream of Tartar, Vanilla Extract, Splenda® Sugar Blend for Baking, Light Corn Syrup, Flour, and Cornstarch. 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 2021! https://www.cooksrecipes.com/index.html

Heavenly Angel Food Cake
You’ll love this great version of angel food cake! It’s delicate and delicious — without all the added sugar.

Recipe Ingredients:
1 1/2 cups large egg whites
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup Splenda® Sugar Blend for Baking
1/2 cup light corn syrup
1 cup sifted cake flour
1/4 cup cornstarch
3/4 cup Splenda® Sugar Blend for Baking

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla extract. Beat at high speed with an electric mixer until soft peaks form. Gradually add 1/4 cup Splenda® Sugar Blend for Baking and light corn syrup.
3 – Sift flour and cornstarch 2 times into another large mixing bowl. Add 3/4 cup Splenda® Sugar Blend for Baking to flour mixture, stirring until blended.
4 – Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.
5 – Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
6 – Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
7 – Invert tube pan; cool cake in the pan for 30 to 40 minutes.
8 – Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 190; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 65mg; Total Carbs: 39g; Dietary Fiber: 0g; Sugars: 23g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/heavenly_angel_food_cake_recipe.html

Diabetic Dessert of the Week – Strawberry-Peach Cream Cheese Spread

August 19, 2021 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 Strawberry-Peach Cream Cheese Spread. To make this week’s recipe you’ll be needing Strawberry 100% Fruit Spread, Peach 100% Fruit Spread, Amaretto, and Fat Free Cream Cheese. The Spread is 26 calories and 5 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 2021! https://www.diabetesselfmanagement.com/

Strawberry-Peach Cream Cheese Spread
Perfect for pairing with crisp vanilla wafers, this summery, low-carb fruit topping is simply divine! And with just four ingredients and a few simple preparation steps, indulging couldn’t be easier.

Ingredients
Preparation time: 5 minutes

1/4 cup strawberry 100% fruit spread
1/4 cup peach 100% fruit spread
1 1/2 teaspoons Amaretto
8 ounces (1 block) fat-free cream cheese

Directions
Yield: 24 servings
Serving size: 2 teaspoons

1 – Combine strawberry fruit spread, peach fruit spread, and Amaretto in a bowl. Whisk well. Place block of cream cheese on a serving plate. Spoon fruit topping over it. Serve with vanilla wafers.

* The fruit sauce can also be packaged in a jar as a gift or served over ice cream or angel food cake.

Nutrition Information:
Calories: 26 calories, Carbohydrates: 5 g, Protein: 1 g, Sodium: 45 mg
https://www.diabetesselfmanagement.com/recipes/snack/strawberry-peach-cream-cheese-spread/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – Baked Apple Turnovers

August 12, 2021 at 6:00 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Baked Apple Turnovers. To make the Turnovers you’ll be needing Granny Smith Apples, Water, Splenda® Granulated No Calorie Sweetener, All Purpose Flour, Ground Cinnamon, Refrigerated Pie Crusts, and Egg White. 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 2021! https://www.cooksrecipes.com/index.html

Baked Apple Turnovers
Let the kids help with filling and sealing the pastry for these crispy fruit-filled treats.

Recipe Ingredients:
4 Granny Smith apples, peeled and chopped
1/3 cup water
1/4 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 (15-ounce) container refrigerated pie crusts
1 egg white, lightly beaten

Cooking Directions:
1 – Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse purée. Add Splenda® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until Splenda® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
2 – Preheat oven to 425°F (225°C). Coat a baking sheet with cooking spray; set aside.
3 – Unroll pie crusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
4 – Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.
Makes 8 turnovers.

Nutritional Information Per Serving (1 turnover): Calories 290 | Calories from Fat 140 | Fat 16g (sat 2.5g) | Cholesterol 0mg | Sodium 320mg | Carbohydrates 34g | Fiber 2g | Sugars 8g | Protein 3g.
https://www.cooksrecipes.com/diabetic/baked_apple_turnovers_recipe.html

Diabetic Dessert of the Week – WARM BROWNIE WEDGES WITH JAVA CREAM

August 5, 2021 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 Warm Brownie Wedges with Java Cream. To make this week’s Dessert some of the ingredients you’ll be needing are All Purpose Flour, White Whole Wheat Flour, Cocoa Powder, Instant Coffee Granules, Brown Sugar Substitute, Egg Substitute, Raspberries, Blueberries, and more. 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 2021! https://diabeticgourmet.com/

WARM BROWNIE WEDGES WITH JAVA CREAM
Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.

Ingredients

Wedges

Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract

Cream
2 tablespoons water
1 teaspoon instant coffee granules
4 ounces fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries

Directions

1 – Preheat oven to 325F. Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.
2 – Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.
3 – Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick. Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.) Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
4 – To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk. Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

NOTES:
Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.

Recipe Yield: Yield 8 servings

Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 260
Fat: 10 grams
Sodium: 145 milligrams
Protein: 5 grams
Carbohydrates: 36 grams
https://diabeticgourmet.com/diabetic-recipes/warm-brownie-wedges-with-java-cream

Diabetic Dessert of the Week – Old Fashioned Bread Pudding Recipe

July 29, 2021 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 Old Fashioned Bread Pudding Recipe. Made using Fat Free Skim Milk, Egg Whites, Sugar, Margarine, Vanilla, Cinnamon, Cubed Whole Wheat Bread, Raisins, and Dried Apples. The Dessert is 150 calories 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 2021! https://www.diabetesselfmanagement.com/

Old Fashioned Bread Pudding Recipe
No matter what your day brings, end it with this indulgent bread pudding. This easy-to-prepare recipe comes together quickly and yields 12 servings, making it an ideal dessert for a group of family and friends.

Ingredients
2 cups fat-free (skim) milk
4 egg whites
3 tablespoons sugar
2 tablespoons margarine, melted
1 tablespoon vanilla
2 teaspoons ground cinnamon
12 slices whole wheat bread, cut into 1/2-inch cubes
1/2 cup raisins
1/2 cup chopped dried apples

Directions
1 – Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray.

2 – Whisk milk, egg whites, sugar, margarine, vanilla, and cinnamon in large bowl until well blended and sugar is dissolved. Stir in bread cubes, raisins, and dried apples. Let stand 5 minutes. Spoon into prepared casserole.

Bake 35 minutes or until browned and heated through. Serve warm.

Yield: 12 servings.

Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 214 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/old-fashioned-bread-pudding/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – No-Bake Blueberry Cheesecake

July 22, 2021 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 No-Bake Blueberry Cheesecake. To make this week’s recipe you’ll be needing Zwieback Toasts, fresh Blueberries, Butter, Unflavored Gelatin, Water, Cream Cheese, Sucralose-Based Sugar Substitute, Vanilla, Frozen Whipped Topping, and Unsweetened Frozen Blueberries. 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 2021! https://www.diabetesselfmanagement.com/

No-Bake Blueberry Cheesecake
Looking for a decadent and delightful dessert that you can make without turning on the oven? Look no further! This creamy, low-carb cheesecake can be made with just some processing, mixing and a bit of boiling water. Refrigerate to set and serve with some fresh blueberries for a treat that can’t be beat!

Ingredients
8 zwieback toasts*
Fresh blueberries and mint sprigs (optional)
1 tablespoon butter
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup boiling water
2 packages (8 ounces each) cream cheese, softened
1/3 cup sucralose-based sugar substitute
1 teaspoon vanilla
1 cup thawed frozen whipped topping
3/4 cup unsweetened frozen blueberries

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

1 – For crust, place zwieback toasts and butter in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch springform pan.

2 – For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.

3 – Beat cream cheese, sugar substitute, and vanilla in large bowl with electric mixer at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.

4 – Fold frozen blueberries into cream cheese mixture; spread in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.

*Zwieback toast can be found in the baby food aisle of most grocery stores.

Nutrition Information:
Calories: 284 calories, Carbohydrates: 11 g, Protein: 6 g, Fat: 24 g, Saturated Fat: 15 g, Cholesterol: 66 mg, Sodium: 196 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-blueberry-cheesecake/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

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