Diabetic Dessert of the Week | My Meals are on Wheels

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Diabetic Dessert of the Week – Chocolate-Dipped Pretzel Rods

March 9, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: Chocolate-Dipped Pretzel Rods, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, Multicolored Sprinkles, Pretzel Rods, recipes, semisweet chocolate chips

This week’s Diabetic Dessert of the Week is Chocolate-Dipped Pretzel Rods. To make this week’s recipe you’ll be needing Semisweet Chocolate Chips, Pretzel Rods, and Multicolored Sprinkles. 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 2023! https://www.diabetesselfmanagement.com/

Chocolate-Dipped Pretzel Rods
If you’re looking for a sweet and salty snack, you can’t go wrong with these homemade treats.

Ingredients
Preparation time: 20 minutes
Chilling time: 5 minutes

6 ounces semisweet chocolate chips
12 7-inch pretzel rods
5 teaspoons red and green (or multicolored) sprinkles

Directions
Yield: 12 pretzels
Serving size: 1 pretzel

1 – Place chocolate chips in a large saucepan over low heat and stir frequently until melted and smooth; heat carefully to avoid scorching the chocolate. Remove saucepan from heat.

2 – Hold one pretzel at a time over the melted chocolate and spoon chocolate over pretzel, coating all except 2 inches at one end; use the back of the spoon to spread the chocolate evenly. (Rewarm chocolate over low heat as needed.) Lightly sprinkle each pretzel rod with sprinkles.

3 – Carefully place coated pretzels in a pie plate, propping the uncoated end against the edge of the pie plate. Chill coated pretzels in the freezer for 5 minutes, or until chocolate is set. Carefully remove from the pie plate and store in an airtight container at room temperature.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 18 g, Protein: 1 g, Fat: 5 g, Saturated Fat: <1 g, Sodium: 126 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/snack/chocolate-dipped-pretzel-rods/

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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 – Double Chocolate Biscotti

February 16, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: All-Purpose Flour, baking, Baking powder, Brown Sugar, Chocolate Syrup, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Double Chocolate Biscotti, Egg Whites, Food, Puffed Wheat Cereal, recipes, Sliced Almonds, Sugar substitute, Unsweetened Cocoa Powder

This week’s Diabetic Dessert of the Week is a Double Chocolate Biscotti. To make this week’s recipe you’ll be needing All Purpose Flour, Sugar Substitute, Brown Sugar, Unsweetened Cocoa Powder, Baking Powder, Salt, Egg Whites, Butter, Chocolate Syrup, Puffed Wheat Cereal, and Sliced Almonds. There’s 38 calories and 5 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 2023! https://www.diabetesselfmanagement.com/

Double Chocolate Biscotti
Satisfy your sweet tooth without blowing your carbohydrate count with these chocolately biscotti. This easy-to-prepare recipe makes 24 servings, providing an ideal dessert for your next shindig.

Ingredients
3/4 cup all-purpose flour
3 tablespoons sugar substitute
3 tablespoons packed brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites, lightly beaten
2 tablespoons butter
1 tablespoon chocolate syrup
1/2 cup puffed wheat cereal
4 teaspoons sliced almonds

Directions
Yield: 24 servings
Serving size: 1 biscotti

1 – Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.

2 – Combine flour, sugar substitute, brown sugar, cocoa, baking powder, and salt in medium bowl.

3 – Melt butter in small saucepan. Pour into small bowl. Stir in chocolate syrup and egg whites. Stir butter mixture into flour mixture to form stiff dough. Stir in cereal.

4 – Turn dough out onto prepared cookie sheet; shape into 12×2-inch log. Press almonds onto log. Bake 20 to 25 minutes or until firm. Cool completely on wire rack.

5 – Reduce oven temperature to 300°F. Using serrated knife, cut loaf into 1/2-inch-thick diagonal slices. Place slices, cut sides down, on cookie sheet. Bake biscotti 10 minutes. Turn slices; bake 10 minutes more. Cool completely on wire racks.

Nutrition Information:
Calories: 38 calories, Carbohydrates: 6 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 58 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/double-chocolate-biscotti/

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

Diabetic Dessert of the Week – Whole Wheat Pumpkin Bread

February 9, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: Allspice, baking, Cinnamon, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Eggs, Flour, Food, Nutmeg, recipes, Splenda Sweetener, Whole Wheat Pumpkin Bread

This week’s Diabetic Dessert of the Week is a Whole Wheat Pumpkin Bread. To make this week’s Dessert you’ll be needing All Purpose Flour, Whole Wheat Flour, Splenda No Calorie Sweetener, Granular, Baking Soda, Egg, Egg White, Nutmeg, Cinnamon, Allspice and more! There’s142 calories and 9 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 2023! https://www.diabetesselfmanagement.com/

Whole Wheat Pumpkin Bread
With only 142 calories and 10 grams of carbohydrate per serving, this scrumptious, low-carb bread is the perfect way to end your hectic day. Curl up on the couch and enjoy with a mug of tea or cocoa for a relaxing treat.

Preparation time: 10 minutes. Baking time: 50 minutes.

Ingredients
Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup Splenda No Calorie Sweetener, Granular
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup canola oil
1 whole egg
1 egg white
1/3 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Directions
Yield: 10 servings.
Serving size: 1/10th of a loaf.

Preheat oven to 350°F. Spray a 9″ x 5″ x 3″ loaf pan with nonstick cooking spray. In a large mixing bowl, combine all ingredients in the order listed, stirring after each addition. Stir only enough to combine ingredients into a smooth batter. Pour into prepared pan. Bake 45–50 minutes, until a cake tester inserted into the center of the loaf comes out clean.

Nutrition Information:
Calories: 142 calories, Carbohydrates: 10 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 292 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/whole-wheat-pumpkin-bread/

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

Diabetic Dessert of the Week – Chocolate Mint Sandwich Cookies

February 2, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: Almond Flour, baking, Baking powder, Chocolate Mint Sandwich Cookies, coconut oil, Cookies, Cooking, Dark Chocolate, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Dutch Processed Cocoa Powder, Food, Heavy Cream, recipes, Snacks

This week’s Diabetic Dessert of the Week is Chocolate Mint Sandwich Cookies. Some of the ingredients that you’ll be needing are Almond Flour, Dutch Processed Cocoa Powder, Baking Powder, Heavy Cream, Dark Chocolate, Coconut Oil and more. Included are recipes for the Cake, Cream Filling, and Chocolate Coating. 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 2023! https://www.diabetesselfmanagement.com/

Chocolate Mint Sandwich Cookies
The best kind of sandwiches are the ones made with cookies, dipped in chocolate, and without all the added sugar! These beauties are also gluten-free.

Ingredients
Cookie Base:
1 1/2 cup almond flour
1/2 cup dutch processed cocoa powder
1/2 cup granulated Swerve, or sweetener of choice
1 tsp baking powder
1 tsp xanthan gum
6 tbsp unsalted butter, softened
1-2 tbsp cold water, if needed

Cream Filling:
6 tbsp unsalted butter, melted and cooled
1 cup powdered erythritol
2 tsp heavy cream
1/4 tsp non-alcohol mint extract

Chocolate Coating:
5 oz Lily’s Milk or Dark Chocolate
1/2 tsp coconut oil
1/4 tsp non-alcohol mint extract

Directions
Make the cookies:

1. Heat oven to 350°F and line a large cookie sheet with parchment.

2. Whisk together the almond flour, cocoa powder, baking powder, sweetener and xanthan gum.

3. Cut in the soft butter and 1 tbsp cold water until a stiff dough forms. Use your hands to work the dough, and if it’s too stiff, add another tbsp of water.

4. Place the dough on a large piece of parchment and cover with plastic cling wrap. Roll into a thin round, about 1/4 inch thick, and use a round 2-inch cookie cutter (or small glass!) to cut the dough and place cookies on the prepared baking sheet.

5. Re-roll the scraps and repeat until you are out of dough. Bake the cookies for 8–12 minutes; let cool before filling.

Make the filling:

1. Combine butter, powdered sweetener, and mint extract in a medium mixing bowl. Beat together until smooth, add the heavy cream, and continue to beat until light and fluffy. Taste and adjust the mint flavor to your preference.

2. Spread or pipe filling onto half of the cooled cookies and top with another to make a sandwich.

3. Melt the chocolate and coconut oil, stir in mint extract.

4. Dip or drizzle in minty chocolate and arrange on a piece of wax paper or parchment. Let cool and serve!
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-mint-sandwich-cookies/

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

Diabetic Dessert of the Week – Chocolate Cinnamon Cake

January 26, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Canola Oil, Chocolate Cinnamon Cake, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg Substitute, Food, Ground Cinnamon, Instant Coffee Granules, Package of Devil's Food Cake Mix, Powdered sugar, recipes

This week’s Diabetic Dessert of the Week is a Chocolate Cinnamon Cake. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, a package of Devil’s Food Cake Mix, Water, Egg Substitute, Canola Oil, Instant Coffee Granules, Ground Cinnamon, and Powdered Sugar. 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 2023! https://www.diabetesselfmanagement.com/

Chocolate Cinnamon Cake
Few flavors capture the holiday season quite like cinnamon! If you’re looking to get in the spirit with a homemade treat, you can’t go wrong with this festive cake.

Chocolate Cinnamon Cake

Ingredients
Nonstick cooking spray
1 package (about 15 ounces) devil’s food cake mix
1 1/4 cups water
3/4 cup egg substitute or 3 eggs
1/3 cup canola oil
1 tablespoon instant coffee granules
1 1/2 to 2 teaspoons ground cinnamon
1/4 cup powdered sugar

Directions
Yield: 18 to 20 servings
Serving size: 1/18 to 1/20 of recipe

1. Preheat oven to 350°F. Coat 13×9-inch baking pan with nonstick cooking spray.

2. Combine cake mix, water, egg substitute, oil, coffee granules and cinnamon in large bowl. Mix according to package directions. Spread batter in prepared pan.

3. Bake 25 to 27 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Just before serving, sift powdered sugar over cake. (Use stencils to create designs, if desired.)

Nutrition Information:
Calories: 170 calories, Carbohydrates: 22 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 256 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-cinnamon-cake/

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

Diabetic Dessert of the Week – Chocolate Swirl Cheesecake

January 19, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Chocolate Swirl Cheesecake, Cooking, Cream cheese, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Equal Spoonful, Food, Pies, recipes, Stick Butter, Unsweetened Chocolate, Vanilla Wafers

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. 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 2023! 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 – Chocolate Shortbread Cookies

January 12, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Chocolate, Chocolate Shortbread Cookies, Cookies, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Dutch Cocoa Powder, Flour, Food, Granulated Splenda No Calorie Sweetener, recipes, Salt, Splenda Unsalted Butter, Sugar, Vanilla

This week’s Diabetic Dessert of the Week is Chocolate Shortbread Cookies. To make this week’s recipe you’ll be needing , Splenda Unsalted Butter, Granulated Splenda No Calorie Sweetener, Sugar, Vanilla, Salt, Dutch Cocoa Powder, and Flour. There’s 120 calories and 9 net 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 2023! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly! Recipe for Chocolate Shortbread Cookies from our Desserts recipe section.

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
https://diabeticgourmet.com/diabetic-recipes/chocolate-shortbread-cookies

Diabetic Dessert of the Week – BLUEBERRY CHEESECAKE BARS

January 5, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, BLUEBERRY CHEESECAKE BARS, Cooking, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet, Food, Frozen Blueberries, Graham Crackers, Granulated Splenda No Calorie Sweetener, Large Eggs, Light Butter, recipes, Reduced Fat Cream Cheese, Reduced Fat Sour Cream, Reduced Sugar Apricot Preserves, Vanilla extract

This week’s Diabetic Dessert of the Week is BLUEBERRY CHEESECAKE BARS. To make this week’s recipe you’ll be needing Graham Crackers, Granulated Splenda No Calorie Sweetener, Light Butter, Reduced Fat Cream Cheese, Large Eggs, Reduced Fat Sour Cream, Vanilla Extract, Frozen Blueberries, Reduced Sugar Apricot Preserves and Water. There’s 100 calories and 8 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 2023! https://diabeticgourmet.com/

BLUEBERRY CHEESECAKE BARS
Recipe for Blueberry Cheesecake Bars from our Dessert recipe section.

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced fat cream cheese, softened
2/3 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water

Directions

1 – Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
2 – Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
3 – Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
4 – Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
5 – Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

Recipe Yield: Serves: 20

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 110 milligrams
Cholesterol: 40 milligrams
Protein: 3 grams
Carbohydrates: 8 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/blueberry-cheesecake-bars

Diabetic Dessert of the Week – CRANBERRY-ALMOND TARTS

December 29, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Almond Extract, Almonds, baking, Cooking, Cranberries, CRANBERRY-ALMOND TARTS, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Food, Granulated Splenda No Calorie Sweetener, Non-Dairy Whipped Topping, recipes, Refrigerated Pie Crusts, Toasted Almond Slices, Water

This week’s Diabetic Dessert of the Week is – CRANBERRY-ALMOND TARTS. The Tarts are made using Refrigerated Pie Crusts, Granulated Splenda No Calorie Sweetener, Water, Cranberries, Almonds, Almond Extract, Non-Dairy Whipped Topping, and Toasted Almond Slices. The Tarts are 100 calories and 8 net 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 2022! https://diabeticgourmet.com/

CRANBERRY-ALMOND TARTS
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party. Recipe for Cranberry-Almond Tarts from our Desserts recipe section.

Ingredients

1/2 (15 ounce) container refrigerated pie crusts
3/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup water
1 (12 ounce) bag fresh or frozen cranberries, thawed
1/4 cup chopped almonds, toasted
1/2 teaspoon almond extract
1 (8 ounce) carton non-dairy whipped topping
1/4 cup toasted almond slices

Directions

1 – Preheat oven to 375 degrees F.
Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2- inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary. Place squares in ungreased miniature muffin pans. Place in freezer.
2 – Combine Splenda Granulated Sweetener and water in a saucepan, stirring until blended. Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry shells.
3 – Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
NOTES:
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

Recipe Yield: Servings Per Recipe: 24Serving Size: 1 square tart

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 2.5 grams
Fiber: 1 grams
Sodium: 55 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/cranberry-almond-tarts

Diabetic Dessert of the Week – Eggnog Sandwich Cookies

December 22, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Butter, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg yolk, Eggnog Sandwich Cookies, Food, Granulated Sugar, Powdered sugar, recipes, Salt, Sour cream, Spices

This week’s Diabetic Dessert of the Week is – Eggnog Sandwich Cookies. Tis the Season for some Eggnog Sandwich Cookies! To make these Cookies some of the ingredients you’ll be needing are Granulated Sugar, Egg Yolk, Sour Cream, Salt, Spices, Butter, Powdered Sugar and more! 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/

Eggnog Sandwich Cookies

Nothing says Christmas quite like eggnog! Get in the holiday spirit with these festive eggnog-themed cookies.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/4 cups plus 1 tablespoon granulated sugar, divided
1 egg yolk
1/2 cup sour cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) butter, softened
1/4 cup shortening
2 1/2 cups powdered sugar
2 tablespoons brandy or milk

Directions
Yield: about 6 dozen sandwich cookies
Serving size: 1 cookie

1. Preheat oven to 350°F. Lightly grease cookie sheets.

2. Beat 1 cup butter and 1 1/4 cups granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk; beat until blended. Add sour cream; beat until well blended. Combine flour and salt in small bowl; gradually add flour mixture to butter mixture, beating until well blended.

3. Shape teaspoonfuls of dough into balls. Place on prepared cookie sheets; flatten slightly. Combine remaining 1 tablespoon granulated sugar, nutmeg and ginger in small bowl; sprinkle over cookies.

4. Bake 12 minutes or until edges are golden. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.

5. Beat 1/2 cup butter and shortening in medium bowl until well blended. Add powdered sugar and brandy; beat until well blended. Spread or pipe filling on flat side of half of cookies. Top with remaining cookies, flat side down.

Nutrition Information:
Calories: 92 calories, Carbohydrates: 11 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Sodium: 10 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/eggnog-sandwich-cookies/

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