Diabetic Dessert of the Week – Hidden Pumpkin Pies

December 1, 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 – Hidden Pumpkin Pies. This one just shouts its the Holiday Season! Solid Pack Pumpkin, Egg Substitute, and Pumpkin Pie Spice are just 3 of the ingredients you’ll need to make this week’s 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 2022! https://www.diabetesselfmanagement.com/

Hidden Pumpkin Pies
Just in time for pumpkin season, these low-fat, low-calorie desserts are the perfect autumn treat. A light and fluffy whipped topping conceals the moist and creamy base of each petite personal pie. They’re best served warm, so grab a fork and get ready to dig in!

Ingredients
1 1/2 cups solid-pack pumpkin
1 cup fat-free evaporated milk
1/2 cup cholesterol-free egg substitute or 2 eggs
1/4 cup sugar substitute*
1 1/4 teaspoons vanilla, divided
1 teaspoon pumpkin pie spice**
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup honey

Directions
Yield: 6 servings.
Serving size: 1 pie.

1 – Preheat oven to 350°F.

2 – Combine pumpkin, evaporated milk, egg substitute, sugar substitute, 1 teaspoon vanilla, and pumpkin pie spice in large bowl; mix well. Pour into 6 (6-ounce) custard cups or soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes or until set.

3 – Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla in medium bowl with electric mixer at high speed until soft peaks form. Gradually add honey, beating until stiff peaks form.

4 – Spread egg white mixture over tops of hot pumpkin pies. Bake 8 to 12 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.

*Note: This recipe was tested with sucralose-based sugar substitute.

**Note: Or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground allspice and ground nutmeg.

Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 27 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 133 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hidden-pumpkin-pies/

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* 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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Double Chocolate Fudgies

December 1, 2022 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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Here’s a recipe for Double Chocolate Fudgies. To make this 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. There’s 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 2022! 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

Diabetic Dessert of the Week – Pumpkin Tartlets

November 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 Pumpkin Tartlets. To make this week’s Dessert you’ll be needing Refrigerated Pie Crust, Solid Pack Pumpkin, Fat Free Skim Milk, Egg, Sugar Substitute, Granulated Sugar, Ground Cinnamon, Vanilla, Salt, Ground Nutmeg, Ground All Spice, and Fat Free Whipped Topping. There are 122 calories, and 16 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/

Pumpkin Tartlets
Whether you’re looking for a party-perfect treat to serve up on Halloween or a dessert for your Thanksgiving table, this pumpkin-packed recipe is sure to delight!

Ingredients
Nonstick cooking spray
1 refrigerated pie crust (half of 15-ounce package)
1 can (15 ounces) solid-pack pumpkin
1/4 cup fat-free (skim) milk
1 egg
3 tablespoons sugar substitute*
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground allspice
1 1/2 cups fat-free whipped topping

Directions
Yield: 12 servings
Serving size: 1 tartlet

1. Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray.

2. Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.

3. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.

4. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes more, or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Spoon 2 tablespoons whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon and/or nutmeg, if desired.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-tartlets/

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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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Keto Macaroons

November 24, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Passing along a recipe for Keto Macaroons. To make this recipe you’ll be needing Powdered Erythritol, Unsweetened Shredded Coconut, Unsweetened Chocolate Chips, Salt, Pure Vanilla Extract, and Egg Whites. 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/

Keto Macaroons
A twist on the classic Italian dessert, these keto coconut macaroons are a cinch to prepare. Make with or without the optional chocolate chips — either way, they’re sure to put a smile on your face!

Ingredients
3/4 cup powdered erythritol, or equivalent of stevia
2 1/2 cups unsweetened shredded coconut
1/2 cup unsweetened chocolate chips, such as Lily’s brand (optional)
Pinch of salt
1 1/2 teaspoons pure vanilla extract
2 large egg whites

Directions
Yield: 12 servings
Serving size: 1 macaroon

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine all ingredients well by mixing with your hands.

2. Wet your hands and then place 1 1/2 tablespoons of macaroon mixture on the baking sheet. Repeat this step with the remaining mixture, spacing macaroons about an inch apart.

3. Bake macaroons until golden brown, 18 to 20 minutes. Allow to cool.

Nutrition Information:
Calories: 142 calories, Carbohydrates: 21 g, Fat: 13 g, Sodium: 33 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/keto-macaroons/

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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 – APPLESAUCE BROWNIES

November 17, 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 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 2022! 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

MOM’S SOUTHERN PECAN PIE

November 17, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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Here’s a recipe for MOM’S SOUTHERN PECAN PIE. To make this recipe you’ll be needing Pie Shell, Fruit Sweetener, Envelope Plain Gelatin, Unsweetened Apple Sauce, Water, Cornstarch, Eggs, Vanilla, Espresso, and Pecan Halves. 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/

MOM’S SOUTHERN PECAN PIE
Recipe for Mom’s Southern Pecan Pie from our Desserts recipe section.

Ingredients

1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

1 – Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
2 – In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 211
Fat: 9 grams
Sodium: 69 milligrams
Cholesterol: 82 milligrams
Protein: 3 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipe/moms-southern-pecan-pie

One of America’s Favorites – Pumpkin Pie

November 14, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada it is usually prepared for Thanksgiving, Christmas, and other occasions when pumpkin is in season.

The pie’s filling ranges in color from orange to brown and is baked in a single pie shell, usually without a top crust. The pie is generally flavored with a spice mixture known as pumpkin pie spice, which is made using spices such as ginger, nutmeg, cinnamon, and allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

Pies made from pumpkins typically use pie pumpkins, also known as sugar pumpkins, which measure about 6 to 8 inches in diameter, approximately the size of a large grapefruit. They are considerably smaller than the typically larger varieties used to carve jack o’lanterns, contain significantly less pulp, and have a less stringy texture. The flesh is cooked until soft and puréed before being blended with the other ingredients.

The pulp is mixed with eggs, evaporated or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice. This typically includes cinnamon, powdered ginger,

Pumpkin pie filling being prepared

nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The pie is then baked in a pie shell and sometimes topped with whipped cream. Similar pies are made with butternut squash or sweet potato fillings.

The pie is often made from canned pumpkin, which is prepared mainly from varieties of Cucurbita pepo and Cucurbita maxima. Packaged pumpkin pie filling with spices included is also used. A December 1988 report by the U.S. Food and Drug Administration found that canned pumpkin products sometimes have sweet squash mixed in with the pumpkin “to obtain the same texture that is well-liked by consumers.”

Many modern companies produce seasonal pumpkin-pie-flavored products such as candy, cheesecake, coffee, ice cream, French toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima and Cucurbita Moscato. (Libby’s pumpkin pie mix uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins.)

The pumpkin is native to North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly

A slice of homemade pumpkin pie with whipped cream

accepted as pie filling. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust. Pumpkins were also stewed and made into ale by colonists. An early appearance of a more modern, custard-like pumpkin pie was in American Cookery, a cookbook published in 1796. It used a sweet custard filling in a pie crust, with spices similar to the ones used today.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or that pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in Southern states as a symbol of Yankee culture imposed on the South, where there was no tradition of eating pumpkin pie. Many Southern cooks instead made sweet potato pie, or added bourbon and pecans to give the pumpkin pie a Southern touch.

Today, throughout much of Canada and the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner.

A homemade pumpkin pie prepared using fresh pumpkin

Pumpkin pies were discouraged from Thanksgiving dinners in the United States in 1947 as part of a voluntary egg rationing campaign promoted by the Truman Administration, mainly because of the eggs used in the recipe. This was a part of President Truman’s Citizen’s Food Committee task force, designed to ration food consumption in the United States in hopes to provide more foreign food assistance to Europe post World War II. Part of the campaign included an “Egg-less & Poultry-less Thursday”, which began in October 1947, and with Thanksgiving Day always occurring on a Thursday, there was a considerable backlash among American consumers against this. Truman was true to his word, and no pumpkin pie was served at the White House for Thanksgiving in 1947.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 US gallons of evaporated milk, 2,796 eggs, 7 lb of salt, 14+1⁄2 lb of cinnamon, and 525 lb of sugar. The final pie weighed 3,699 lb and measured 20 ft in diameter.

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts THURSDAY

November 10, 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 – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! 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/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

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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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – APRICOT-WALNUT SWIRL COFFEECAKE

November 3, 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 an APRICOT-WALNUT SWIRL COFFEECAKE. To make this week’s recipe some of the ingredients you’ll be needing are Bisquick Reduced Fat Baking Mix, Granulated Equal Spoonful, Low Fat Yogurt, 2% Milk, Eggs, Vanilla, Sugar Free Apricot Preserves 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 2022! https://diabeticgourmet.com/

APRICOT-WALNUT SWIRL COFFEECAKE
This simple-to-make coffeecake, with it’s apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar. Recipe for Apricot-Walnut Swirl Coffeecake from our Dessert recipe section.

Ingredients

Walnut Filling:

1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts

Coffeecake:

2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener

** May substitute 48 packets Equal sweetener

Directions

1 – For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
2 – For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
3 – Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
4 – Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

NOTES:
This simple-to-make coffeecake, with it’s apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.

Recipe Yield: Yield: 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 175
Fat: 7 grams
Sodium: 308 milligrams
Cholesterol: 18 milligrams
Protein: 4 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/apricot-walnut-swirl-coffeecake

Healthy Coffee Cake Recipes

November 3, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website it’s Healthy Coffee Cake Recipes. Find some Delicious and Healthy Coffee Cake Recipes with recipes including Pineapple Coffee Cake, Vegan Coffee Cake with Cinnamon Streusel, and Mocha Coffee Cake. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Coffee Cake Recipes
Find healthy, delicious coffee cake recipes, from the food and nutrition experts at EatingWell.

Pineapple Coffee Cake
Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes–that’s healthy in a hurry.

Vegan Coffee Cake with Cinnamon Streusel
This vegan coffee cake with cinnamon streusel is subtly sweet, with a nutty streusel spiked with just enough spice and walnuts. Whip up this dairy- and egg-free cake for your next brunch to satisfy vegans and non-vegans alike!…..

Mocha Coffee Cake
A sweet topping of cocoa powder and cinnamon is baked right into this delicious mocha coffee cake……

* Click the link below to get all the Healthy Coffee Cake Recipes
https://www.eatingwell.com/recipes/19502/desserts/cake/coffee/

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