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

June 30, 2022 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 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 2022! 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 – Grilled Peaches With Spicy Cream Cheese Topping

June 23, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Grilled Peaches With Spicy Cream Cheese Topping. I have a good one this week, Grilled Peaches With Spicy Cream Cheese Topping! This one is made using Light Cream Cheese, Honey, Ground Red Pepper, Frozen Fat-Free Whipped Topping, Peaches, Almonds, and Mint Leaves. 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/

Grilled Peaches With Spicy Cream Cheese Topping
Make the most of the early summer harvest with this delightful dessert prepared on the grill. With the classic flavor combination of peaches and almonds, this is sure to be a family favorite!

Ingredients
1/2 cup (4 ounces) light cream cheese, softened
1 tablespoon honey
1/4 teaspoon ground red pepper
2 cups thawed frozen fat-free whipped topping
6 peaches, halved and pits removed
1/4 cup slivered almonds, toasted*
Fresh mint leaves (optional)

Directions
Yield: 6 servings

1 – Prepare grill for direct cooking over medium-high heat. Spray grid with nonstick cooking spray.

2 – Gently stir cream cheese in medium bowl until smooth. Whisk in honey and ground red pepper until well blended. Fold in whipped topping. Cover and refrigerate until ready to use.

3 – Place peaches, cut sides down, on prepared grill. Grill, covered, 2–3 minutes. Turn over; grill 2–3 minutes or until peaches begin to soften. Remove to plate; let stand to cool slightly.

4 – Arrange 2 peach halves, cut sides up, on 6 serving plates. Top evenly with spicy cream cheese topping and almonds. Garnish with mint.

*Note. To toast almonds, spread in single layer in heavy skillet. Cook and stir over medium heat 1–2 minutes or until nuts are lightly browned, stirring frequently.

Nutrition Information:
Calories: 182 calories, Carbohydrates: 28 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 13 mg, Sodium: 107 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/grilled-peaches-with-spicy-cream-cheese-topping/

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Diabetic Dessert of the Week – CHOCOLATE MOCHA CHEESECAKE

June 16, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a CHOCOLATE MOCHA CHEESECAKE. To make this week’s Recipe some of the ingredients that you’ll be needing are Reduced-Fat Chocolate Wafers, Unsweetened Cocoa Powder, Granulated Splenda No Calorie Sweetener, Eggs, Egg Whites, Instant Espresso Crystals, Sugar-Free Swiss Miss Instant Cocoa Mix 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 2022! https://diabeticgourmet.com/

CHOCOLATE MOCHA CHEESECAKE
You might also like this recipe for Sugar Free Mocha Cheesecake Bars Recipe for Chocolate Mocha Cheesecake from our Desserts recipe section.

Ingredients

Crust Ingredients

44 Reduced-Fat Chocolate Wafers, crushed
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1/4 cup Splenda No Calorie Sweetener, Granulated
Batter Ingredients 3 (8 ounce) packages reduced-fat cream cheese
3/4 cup Splenda No Calorie Sweetener, Granulated
2 eggs
2 egg whites
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup reduced-fat sour cream
2 teaspoons vanilla
1-1/4 teaspoons instant espresso crystals
2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

Directions

1 – Preheat oven to 400 degrees F.
2 – Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
3 – Reset oven temperature to 325 degrees F.
4 – Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
5 – Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
6 – Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
7 – Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
NOTES:
You might also like this recipe for Sugar Free Mocha Cheesecake Bars

Recipe Yield: Yield: 16 servings Serving Size: 1 slice (1/16 of cheesecake)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 200
Fat: 13 grams
Saturated Fat: 8 grams
Sodium: 270 milligrams
Cholesterol: 65 milligrams
Protein: 7 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-mocha-cheesecake

Diabetic Dessert of the Week – Chocolate Chip Angel Food Cake Kabobs with Strawberry Sauce

May 26, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Chocolate Chip Angel Food Cake Kabobs with Strawberry Sauce. This incredible and Diabetic Friendly Dessert is made using Angel Food Cake Mix, Chocolate Chips, Strawberries, and Strawberry Sauce (recipe included). 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/

Chocolate Chip Angel Food Cake Kabobs with Strawberry Sauce
This delicate and colorful strawberry dessert is a fun twist on conventional kabobs. Perfect for your next garden party!

Ingredients
Kabobs:
1 package (16 ounces) angel food cake mix
1/3 cup mini chocolate chips
24 small fresh strawberries
Strawberry Sauce (recipe follows)
Strawberry Sauce:
1 cup sliced fresh strawberries
1 tablespoon sugar
1 teaspoon lemon juice
1/4 cup water
1 teaspoon cornstarch

Directions
Yield: 8 servings
Serving size: 1 skewer with 2 tablespoons sauce

Kabobs:
1 – Preheat oven to 350°F. Prepare cake mix according to package directions; stir chocolate chips into batter. Gently spoon batter into 3 (8 1/2 x 4 1/2-inch) loaf pans.

2 – Bake 28 minutes or until golden brown. Cool completely in pans on wire racks. Remove from pans; wrap and freeze 2 cakes for another use. Cut third cake into 6 slices; gently tear or cut each slice into 4 pieces.

3 – Alternate 3 cake pieces and 3 strawberries on each of 8 wooden skewers. Serve with Strawberry Sauce.

Strawberry Sauce:
1 – Combine strawberries, sugar and lemon juice in small saucepan. Whisk water and cornstarch in small bowl until smooth and well blended; stir into strawberry mixture. Bring to a boil over high heat. Reduce heat to low; simmer 1 minute or until thickened, stirring constantly. Purée mixture using hand-held immersion blender or transfer mixture to food processor or blender; process until smooth.

Nutrition Information:
Calories: 130 calories, Carbohydrates: 27 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 140 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-chip-angel-food-cake-kabobs-strawberry-sauce/

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Diabetic Dessert of the Week – APPLESAUCE CAKE

April 28, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is APPLESAUCE CAKE. To make this week’s recipe you’ll be needing All Purpose Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, Reduced Calorie Margarine, Molasses, Egg Substitute, Vanilla Extract, Granulated Splenda No Calorie Sweetener, and Unsweetened Applesauce. There’s 170 calories and 23 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/

APPLESAUCE CAKE

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 cup reduced-calorie margarine
1/4 cup molasses
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup unsweetened applesauce

Directions

1 – Preheat oven to 350 degrees F. Spray an 8×8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
2 – In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
3 – Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
4 – Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.
5 – Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
6 – Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.

Recipe Yield: Yield: 8 servings Serving size: 1 slice.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 260 milligrams
Protein: 4 grams
Carbohydrates: 24 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/applesauce-cake

Diabetic Dessert of the Week – Lemon Mini Tarts

April 21, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Lemon Mini Tarts. To make this week’s recipe you’ll be needing Powdered Sugar, Egg Yolks, Butter, Freshly Squeezed Lemon Juice, Lemon Peel, Granulated Sugar, Frozen Phyllo Shells, Mint Leaves, and Raspberries. There’s 162 calories and 20 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Lemon Mini Tarts
Craving something sweet? With fewer than 10 simple ingredients and less than 20 minutes of preparation time, you can have these delicious homemade mini tarts ready for dessert tonight.

Ingredients
1/2 cup powdered sugar
2 egg yolks
3 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon peel
1 tablespoon granulated sugar
24 mini frozen phyllo shells*
Mint leaves (optional)
Raspberries (optional)

Directions
Yield: 12 servings
Serving size: 2 tarts

1 – Heat oven to 350°F. Whisk powdered sugar, egg yolks, butter, lemon juice, lemon peel, and granulated sugar in small bowl until well blended.

2 – Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes or until centers are set.

3 – Garnish each tart with 1 mint leaf and 1 raspberry, if desired.

*Note. Frozen phyllo shells can be found in the freezer section by the other frozen hors d’oeuvres.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-mini-tarts/

Nutrition Information:
Calories: 162 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Sodium: 62 mg, Fiber: 0 g

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Diabetic Dessert of the Week – No-Bake Lemon Cake Pops

April 14, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is No-Bake Lemon Cake Pops. To make this week’s Dessert you’ll be needing Almond Butter Protein, Blended Oats, Medjool Dates, Maple Syrup, Lemon, Lemon Zest, and Chia Seeds. There’s 107 Calories and 21 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

No-Bake Lemon Cake Pops
Spend less time in the kitchen and more time enjoying the weather! These no-bake cake pops have summer written all over them! Recipe and image courtesy of Mae Elizabeth and PB2 Foods.

Ingredients
1 cup PB2 Almond Butter Protein
1/2 cup blended oats
10 pitted Medjool dates
2 tablespoons agave or maple syrup
Juice from half a lemon (1 tablespoon)
Zest from one lemon
1 tablespoon chia seeds

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

1. In a blender or food processor, blend the oats first until they’re a powder texture. If your dates aren’t pitted, squeeze the pit out. Add the rest of the main ingredients until well combined.

2. Roll the dough into balls 12 balls and place on a parchment paper lined plate. Chill for 10-20 minutes.

3. While the balls are chilling, poke holes into a cardboard box for your cake pops to be upright. If you don’t have a box, just make them upside down by leaving them on parchment paper.

4. After the balls are chilled, melt your chocolate. To melt your chocolate, microwave pieces at 50% power for 1 minute. Stir and microwave another 30 seconds. Repeat until melted.

5. Dip a cakepop/lollipop stick into the chocolate before inserting the sticks into each ball. This helps it adhere better!

6. Start sticking your “cake pops” into the holes on your cardboard box.

7. Time to decorate! Drizzle with white chocolate and top with sprinkles, shredded coconut, chia seeds, etc!

8. Chill for 10+ minutes.

9. Serve immediately or store in an airtight container in the fridge.

10. Enjoy!

Nutrition Information:
Calories: 107 calories, Carbohydrates: 22 g, Protein: 4 g, Fat: 1 g, Sodium: 25 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-lemon-cake-pops/

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Diabetic Dessert of the Week – Frozen Berry Ice Cream

April 7, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Frozen Berry Ice Cream. This delicious Dessert is made using Strawberries, Peaches, Blueberries, Sugar Substitute, Vanilla, and Low Fat Vanilla Ice Cream. It’s only 69 calories and 15 carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Frozen Berry Ice Cream

Ingredients
8 ounces frozen unsweetened strawberries, partially thawed
8 ounces frozen unsweetened peaches, partially thawed
4 ounces frozen unsweetened blueberries, partially thawed
6 packets sugar substitute
2 teaspoons vanilla
2 cups sugar-free, low-fat vanilla ice cream
16 blueberries (optional)
4 small strawberries, halved (optional)
8 peach slices (optional)

Directions
1 – Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.

2 – Add ice cream; process until well blended.

3 – Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”

Yield: 8 servings.

Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/frozen-berry-ice-cream/

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Diabetic Dessert of the Week – Tropical Fruit Coconut Tart

March 31, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Tropical Fruit Coconut Tart. This dish is made using Corn Flakes, Flaked Coconut, Egg Whites, Pineapple Chunks, Cornstarch, Sugar Substitute, Coconut Extract, Mango, and Banana. One refreshing Dessert! There’s 139 calories and 23 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Tropical Fruit Coconut Tart
Nothing says paradise quite like a heavenly blend of tropical fruits. Combining pineapple, mango, banana and coconut, this divine dessert is sure to transport you to the islands without leaving your backyard.

Ingredients
1 cup cornflakes, crushed
1 can (3 1/2 ounces) sweetened flaked coconut
2 egg whites
1 can (15 1/4 ounces) pineapple chunks in juice, undrained
2 teaspoons cornstarch
2 packets sugar substitute or equivalent of 4 teaspoons sugar
1 teaspoon coconut extract (optional)
1 mango, peeled, pitted and thinly sliced
1 medium banana, thinly sliced

Directions
Yield: 8 servings
Serving size: 1 wedge

1 – Preheat oven to 425°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.

2 – Combine cornflakes, coconut, and egg whites in medium bowl; toss gently until blended. Place mixture in prepared pan; press firmly to cover bottom and 1/2 inch up side of pan. Bake 8 minutes or until edge begins to brown. Cool completely on wire rack.

3 – Drain pineapple, reserving juice in small saucepan. Stir pineapple juice into cornstarch until smooth. Bring to a boil over high heat. Boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in sugar substitute and coconut extract, if desired.

4 – Combine pineapple, mango slices, and banana slices in medium bowl. Spoon over baked crust; drizzle with pineapple juice mixture. Cover with plastic wrap; refrigerate 2 hours. Cut into 8 wedges.

Note: The crust can be made 24 hours in advance, if desired.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/tropical-fruit-coconut-tart/

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Diabetic Dessert of the Week – Individual Orange Soufflés

March 24, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Individual Orange Soufflés. To make this week’s Dessert you’ll be needing Oranges, Cornstarch, Orange Flavored Liqueur, Egg Whites, Salt, Granulated Sugar, Almonds, and Powdered Sugar. There’s 125 calories and 23 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Individual Orange Soufflés
Starring fresh and juicy oranges, these light soufflés are the perfect dessert for citrus season!

Ingredients
3 oranges
1 tablespoon plus 1 1/2 teaspoons cornstarch
3 tablespoons orange-flavored liqueur
6 egg whites
1/8 teaspoon salt
6 tablespoons granulated sugar
1 1/2 tablespoons sliced almonds (optional)
1 1/2 tablespoons powdered sugar (optional)

Directions
Yield: 6 servings
Serving size: 1 soufflé

1 – Preheat oven to 450°F. Spray 6 individual soufflé dishes (8 to 10 ounces each) with nonstick cooking spray. Place dishes on jelly-roll pan; set aside.

2 – Grate enough orange peel to equal 1 1/2 teaspoons. Cut peel and membrane from oranges; section oranges over 1-quart saucepan. Dice oranges; add to saucepan. (There will be 1 1/2 cups juice and pulp.) Stir in cornstarch until smooth. Cook and stir over medium heat until mixture comes to a boil and thickens slightly. Remove from heat. Stir in liqueur and reserved orange peel.

3 – Beat egg whites and salt in large bowl with electric mixer at high speed until soft peaks form. Gradually beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form. Fold 1/4 of egg white mixture into orange mixture with rubber spatula or wire whisk. Fold all of orange mixture into remaining egg white mixture. Spoon into prepared dishes. Sprinkle with almonds, if desired.

4 – Immediately bake 12 to 15 minutes or until soufflés are puffed and browned. Sprinkle with powdered sugar, if desired. Serve immediately.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/individual-orange-souffles/

Nutrition Information:
Calories: 125 calories, Carbohydrates: 24 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 540 mg, Fiber: 1 g

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