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/

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Diabetic Dessert of the Week – Just Peachy Smoothie

July 15, 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 Just Peachy Smoothie. To make this week’s recipe you’ll be needing Skim Milk, can of Peach Slices in Juice, Nonfat Artificially Sweetened Peach Yogurt, and Ice Cubes. The Smoothie is 53 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 2021! https://www.diabetesselfmanagement.com/

Just Peachy Smoothie
Are you looking for a way to cool down on these sultry summer days? Then you’ll want to whip up one of our low-carb smoothies! With only five ingredients and five minutes of

preparation required, you can be relaxing with this refreshing summer sipper in no time!

Ingredients
Preparation time: 5 minutes

1/2 cup skim milk
1 can (15 ounces) peach slices in juice, drained (or 1 cup sliced fresh peaches)
1/4 cup nonfat, artificially sweetened peach yogurt
Artificial sweetener (optional)
1 cup ice cubes

Directions
Yield: 2 3/4 cups
Serving size: 1 cup

1 – Place milk, peaches, and yogurt in the blender and pulse on high until smooth. Add artificial sweetener to taste and blend again. Add ice cubes one at a time, blending in pulses on high until smooth after each addition. Serve immediately.

2 – Leftovers can be frozen in a microwave-safe freezer container and thawed in the microwave in 10-second increments until slushy.

Nutrition Information:
Calories: 53 calories, Carbohydrates: 10 g, Protein: 3 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 37 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/beverages/just-peachy-smoothie/

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Diabetic Dessert of the Week – Cantaloupe-Berry Salad with Mint-Yogurt Dressing

July 1, 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 Cantaloupe-Berry Salad with Mint-Yogurt Dressing. To make this week’s Recipe you’ll be needing Cantaloupe, Fresh Berries, Fresh Mint, Fat Free Plain Yogurt, Honey, Splenda, and Grated Lemon Zest. Salad or Dessert? 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/

Cantaloupe-Berry Salad with Mint-Yogurt Dressing
A delightfully light and refreshing summer salad featuring fresh and juicy cantaloupe and blueberries!

Ingredients
Preparation time: 15 minutes

1 whole cantaloupe, about 5 inches in diameter
1 cup fresh blueberries, washed and drained
4 sprigs fresh mint (for garnish)
1 cup fat-free plain yogurt
1 tablespoon finely chopped fresh mint leaves
1 tablespoon honey
2 packets Splenda
1 teaspoon grated lemon zest

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Cut cantaloupe in half and remove seeds from internal cavity. Carefully remove flesh from rind with a sharp knife. Cut melon into bite-size pieces (should yield about 3 cups). In a medium bowl, mix melon with berries. In a small bowl, combine dressing ingredients with a small whisk or spoon. Scoop 1 cup of fruit into a serving dish, and top with 1/4 cup of dressing. Add 1 sprig of mint for garnish.

Nutrition Information:
Calories: 120 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 62 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/cantaloupe-berry-salad-with-mint-yogurt-dressing/

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Diabetic Dessert of the Week – Patriotic Popsicles

June 24, 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 – Patriotic Popsicles. Some of the ingredients you’ll need are; Plain Non Fat Greek Yogurt, Lemon Juice, Fat Free (Skim) Milk, Strawberries, and Blueberries. Only 50 calories and 7 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 2021! https://www.diabetesselfmanagement.com/

Patriotic Popsicles
Celebrate Independence Day in style with these festive and refreshing red, white, and blue popsicles!

Ingredients
3/4 cup plain nonfat Greek yogurt
2 tablespoons lemon juice, divided
1 tablespoon fat-free (skim) milk
1 cup sliced strawberries
1/2 cup blueberries
Pop molds
Pop sticks

Directions
1 – Combine yogurt, 1 tablespoon lemon juice, and milk in blender or food processor; blend until smooth.

2 – Combine remaining 1 tablespoon lemon juice and strawberries in blender or food processor; blend until smooth.

3 – Alternately layer blueberries, yogurt mixture, and strawberry mixture in molds.* Cover top of each mold with small piece of foil. Insert sticks through center of foil. Freeze 4 hours or until firm.

4 – To remove pops from molds, remove foil and place bottoms of pops under warm running water until loosened. Press firmly on bottoms to release. (Do not twist or pull sticks.)

*Tip: Greek yogurt is yogurt from which much of the liquid or “whey” has been drained before use. It is available in most major grocery stores.

Yield: 4 servings.
Serving size: 1 popsicle.
Nutrition Facts Per Serving:
Calories: 50 calories, Carbohydrates: 8 g, Protein: 4 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/patriotic-popsicles/

Diabetic Dessert of the Week – Kiwi and Strawberries with Pine Nuts

June 16, 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 Kiwi and Strawberries with Pine Nuts. To make this week’s Dessert you’ll be needing Kiwi Fruits, Strawberries, Orange Juice, and Pine Nuts. There’s 57 calories and 8 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 2021! https://www.diabetesselfmanagement.com/

Kiwi and Strawberries with Pine Nuts
A juicy, low-carb treat that says spring is in the air!

Ingredients
2 kiwi fruits
1 1/2 cups strawberries
1 tablespoon orange juice
1 tablespoon pine nuts, toasted

Directions
Yield: 4 servings
Serving size: 1/2 cup

1 – Peel kiwis and slice into thin rounds. Arrange on 4 dessert plates.

2 – Wash, hull, and slice strawberries. Arrange over kiwi slices. Drizzle orange juice evenly over each dish. Top evenly with pine nuts.

Nutrition Information:
Calories: 57 calories, Carbohydrates: 10 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/kiwi-strawberries-pine-nuts/

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Diabetic Dessert of the Week – No-Bake Cherry Cake

June 10, 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 Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. 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 Cherry Cake
Use summer’s bounty of fresh berries for this scrumptious no-bake cake. Requiring just five simple ingredients and a few simple steps to prepare — no oven required! — it’s the perfect homemade treat for all your warm weather festivities.
Ingredients

1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling

Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.

2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.

3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.

Yield: 12 servings.

Serving size: 1 piece cake (1/12 total recipe).

Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/

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Diabetic Dessert of the Week -Bittersweet Chocolate Torte

June 3, 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 Bittersweet Chocolate Torte. To make this week’s Dessert you’ll be needing Stick Butter, Unsweetened Chocolate, Fat Free Milk, Sugar-Free Apricot Preserves, Instant Coffee Crystals, Egg Yolk, Vanilla Extract, Equal Spoonful, Egg Whites, Cream of Tartar, All Purpose Flour, and Salt. The Torte is 145 calories and 9 carbs per serving. 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

Bittersweet Chocolate Torte
A rich decadent almost flourless cake for the true chocolate lover, it has 46% fewer calories than a traditional cake.

Recipe Ingredients:
Torte:
6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups Equal® Spoonful*
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt

Rich Chocolate Glaze:
1 ounce semisweet chocolate
1 tablespoon stick butter or margarine
Optional Garnishes: Whipped topping, fresh raspberries, and/or fresh mint

Cooking Directions:
1 – For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
2 – Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal®, whisking until smooth.
3 – Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
4 – Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do Not over bake.
5 – Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
6 – For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.
7 – Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Makes 12 servings.

*May substitute 36 packets Equal sweetener

Nutritional Information Per Serving (1/12 of recipe): calories 145, protein 3 g, carbohydrate 9 g, fat 12 g, cholesterol 36 mg, sodium 116 mg.
https://www.cooksrecipes.com/diabetic/bittersweet_chocolate_torte_recipe.html

Diabetic Dessert of the Week – Vanilla Soufflé Cakes with Molten Chocolate

May 27, 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 Vanilla Soufflé Cakes with Molten Chocolate. To make this week’s recipe you’ll be needing Butter, Semisweet Chocolate, Water, Low Fat 2% Cottage Cheese, Eggs, Flour, Salt, Vanilla Extract, Cream of Tarter, and Sugar. The Soufflé is 197 calories and 24 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 2021! https://www.diabetesselfmanagement.com/

Vanilla Soufflé Cakes with Molten Chocolate
Looking for a dessert the whole family will love? You’ve come to the right place. These delightful golden brown cakes are bursting with a rich chocolate sauce. And with six

individual cakes created, there will plenty for everyone at the table.

Ingredients
Preparation time: 1 hour and 30 minutes

Butter and sugar to coat ramekins
2 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons water
1 cup low-fat (2%) cottage cheese
3 eggs, separated
1/3 cup flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1/3 cup plus 6 pinches sugar

Directions
Yield: 6 servings
Serving size: 1 ramekin
Equipment: 6 six-ounce ramekins or custard cups

1. Butter the ramekins and coat with sugar, shaking out the excess.

2. To make the sauce: Combine the chocolate and water in a small heatproof bowl set in a skillet of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Place the bowl in the freezer for 30 minutes or more to firm up the sauce while you make the soufflé cakes.

3. To make the soufflé cakes (up to 3 hours in advance): In bowl of food processor, combine cottage cheese, egg yolks, flour, salt, and vanilla extract. Process until the cheese is perfectly smooth, 2–3 minutes. Scrape the mixture into a medium bowl. Set aside.

4. In a clean, dry mixer bowl, combine egg whites and cream of tartar. Beat with an electric mixer on medium to high speed until soft peaks form when the beaters are lifted. Add sugar gradually and beat until stiff and glossy but not dry. Fold one-quarter of the egg whites into the cheese mixture. Fold in remaining egg whites. Pour batter into ramekins. Chill until ready to bake.

5. When the chocolate mixture is firm, use a teaspoon or a tiny scoop to form 6 chocolate balls. Refrigerate the balls on a saucer until needed.

6. To bake: Position a rack in the lower third of the oven. Preheat the oven to 375°F. Just before baking, sprinkle the top of each soufflé cake evenly with a pinch of sugar. Center a ball of chocolate sauce on top of each cake (the chocolate will sink part way into the cake while baking). Place the ramekins on a baking sheet and bake 13–15 minutes until the soufflé cakes are puffed golden brown on top. Remove from the oven and serve immediately.

Nutrition Information:
Calories: 197 calories, Carbohydrates: 25 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 114 mg, Sodium: 249 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-souffla-cakes-with-molten-chocolate/

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Diabetic Dessert of the Week – Fig Bars

May 20, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is Fig Bars. To make this week’s Recipe some of the ingredients that you’ll be needing are Dried Figs, Granulated Sugar, All Purpose Flour, Quick Oats, Fat Free Skim Milk, Reduced Fat Cream Cheese, and more! There’s 104 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 2021! https://www.diabetesselfmanagement.com/

Fig Bars
These homemade Fig Bars are sure to satisfy your sweet tooth!

Ingredients

1/2 cup dried figs

6 tablespoons hot water

1 tablespoon granulated sugar

2/3 cup all-purpose flour

1/2 cup quick oats

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons oil

3 tablespoons fat-free (skim) milk

1 ounce reduced-fat cream cheese

1/3 cup powdered sugar

1/2 teaspoon vanilla

Directions
Yield: 12 servings
Serving size: 1 bar (1/12 of total recipe)

1 – Preheat oven to 400°F. Spray cookie sheet with nonstick cooking spray.

2 – Combine figs, water and granulated sugar in food processor or blender; process until figs are finely chopped. Set aside.

3 – Combine flour, oats, baking powder, and salt in medium bowl. Add oil and just enough milk, 1 tablespoon at a time, until mixture forms a ball.

4 – On lightly floured surface, roll dough into 12×9-inch rectangle. Place dough on prepared cookie sheet. Spread fig mixture in 2-1/2-inch-wide strip lengthwise down center of rectangle. Make cuts almost to filling at 1/2-inch intervals on both 12-inch sides. Fold strips over filling, overlapping and crossing in center. Bake 15 to 18 minutes or until lightly browned.

5 – Meanwhile, combine cream cheese, powdered sugar, and vanilla in small bowl; mix well. Drizzle over bars. Cut into 12 pieces to serve.

Nutrition Information:
Calories: 104 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 18 g, Sodium: 93 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/fig-bars/

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* Diabetic Cooking: Recipes and meals for every occasion
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Diabetic Dessert of the Week – Double Chocolate Fudgies

May 13, 2021 at 6:02 AM | Posted in CooksRecipes, 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 Double Chocolate Fudgies. To make this week’s Recipe you’ll be needing Butter, Unsweetened Applesauce, Eggs, Vanilla Extract, All Purpose Flour, Equal Spoonful, Semisweet Chocolate Chips, Unsweetened Cocoa, Baking Powder, and Salt. The Recipe is 70 calories and 7 carbs per serving. 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

Double Chocolate Fudgies
These are rich mini chocolate brownie cups baked in a miniature muffin pan. They are perfect for gift giving or a school bake sale. No one will guess they have 33% less calories than a traditional brownie.

Recipe Ingredients:
6 tablespoons butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup mini semisweet chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:
1 – Beat butter, applesauce, eggs and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 – Fill foil or paper cup lined miniature muffin cups with approximately 1 rounded teaspoonful of dough.
3 – Bake in preheated 350°F (175°C) oven 10 to 12 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 1 to 2 minutes. Remove from pan and cool completely on wire rack.
4 – Store in airtight container at room temperature.
Makes 24 mini muffin cups.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/24 of recipe; 1 mini muffin): calories 70 protein 1 g carbohydrate 7 g fat 5 g cholesterol 25 mg sodium 51 mg
https://www.cooksrecipes.com/diabetic/double_chocolate_fudgies_recipe.html

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