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 -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

Pistachio Cranberry Scones

January 28, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I came across a recipe for Pistachio Cranberry Scones. To make these Scones some of the ingredients you’ll be needing are All Purpose Flour, Cream of Tartar, Orange Zest, Splenda® Granulated No Calorie Sweetener, Cranberries, Pistachio Nuts and more! 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

Pistachio Cranberry Scones
Enjoy scones at breakfast or teatime with butter or jam.

Recipe Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter
1/3 cup Splenda® Granulated No Calorie Sweetener
3/4 cup 1% low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Spray a cookie sheet with vegetable cooking spray.
2 – Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly.
3 – Add Splenda® Granulated Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.
4 – Pat dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.
5 – Bake for 12 to 15 minutes or until lightly browned.
Makes 14 scones.

Nutritional Information Per Serving (1/14 of recipe; 1 scone): Calories: 190; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 230mg; Total Carbs: 26g; Dietary Fiber: 2g; Sugars: 4g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/pistachio_cranberry_scones_recipe.html

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