Diabetic Dessert of the Week – Peanut Butter Chocolate Cheesecake Cups

April 8, 2021 at 6:02 AM | Posted in 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 Peanut Butter Chocolate Cheesecake Cups. Included is the recipes for both the Crust and Filling. There’s 120 calories and 10 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 2021! https://diabeticgourmet.com/

Peanut Butter Chocolate Cheesecake Cups
A chocolate wafer crust forms the base for this peanut butter filled chocolate cheesecake cup. Recipe for Peanut Butter and Chocolate Cheesecake Cups from our Dessert recipe section.
Recipe Ingredients:

Crust:
36 reduced-fat chocolate wafers
1/4 cup Splenda® Granulated No Calorie Sweetener
5 tablespoons light butter, melted
Peanut Butter Center:
1/2 cup Splenda® Granulated No Calorie Sweetener
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-fat cream cheese

Chocolate Filling:
4 ounces unsweetened chocolate
8 ounces reduced-fat cream cheese
1 3/4 cups Splenda® Granulated No Calorie Sweetener
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla extract
2 ounces sugar-free chocolate, melted

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Make Crust: Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
3 – Make Peanut Butter Center: Place all center ingredients in a small bowl. Mix until well blended. Set aside.
4 – Make Chocolate Filling: Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda® Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
5 – Assemble Cups: Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 teaspoon of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on counter top to remove any air bubbles.
6 – Bake in a preheated 350°F (175°C) oven 10 to 15 minutes, or until slightly firm to the touch. Chill for approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.
Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe
Calories: 120
Fat: 8 grams
Saturated Fat: 4 grams
Fiber: 1 grams
Sodium: 95 milligrams
Cholesterol: 10 milligrams
Protein: 3 grams
Carbohydrates: 11 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-and-chocolate-cheesecake-cups

Kitchen Hint of the Day!

April 8, 2021 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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When baking cookies…………

Chill cookie dough before putting it on a baking sheet. This will help prevent your butter from flattening and losing its fluffy texture.

Diabetic Dessert of the Week – STRAWBERRY PANNA COTTAS

April 1, 2021 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 STRAWBERRY PANNA COTTAS. To make this week’s recipe you’ll be needing Whole Milk, Unflavored Gelatin, Strawberries, Splenda No Calorie Sweetener – Granulated, Vanilla Extract and Strawberries. The Dessert is 130 calories, and 16 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 2021! https://diabeticgourmet.com/

STRAWBERRY PANNA COTTAS

Ingredients

1-1/2 cups whole milk
1-1/2 teaspoons unflavored gelatin
1-1/2 pints strawberries, halved
2 tablespoons Splenda No Calorie Sweetener, Granulated
1 teaspoon vanilla extract
1 pint strawberries, sliced

Directions

1 – Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.
2 – Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.
3 – Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.
4 – Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.
NOTES:
Reduced-carb panna cotta that everyone will love!

Recipe Yield: Servings Per Recipe: 4Serving Size: 1 (6-ounce) panna cotta

NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 4 grams
Saturated Fat: 2 grams
Fiber: 5 grams
Sodium: 50 milligrams
Cholesterol: 15 milligrams
Protein: 5 grams
Carbohydrates: 21 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/strawberry-panna-cottas

Diabetic Dessert of the Week – Chocolate-Dipped Pretzel Rods

March 25, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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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 2021! 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/

Subscribe to Diabetes Self-Management Magazine
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/

FRUIT SALAD WITH MOJITO DRESSING

March 25, 2021 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a FRUIT SALAD WITH MOJITO DRESSING. To prepare the Fruit Salad you’ll be needing Mano, Pineapple, Strawberries, Cantaloupe, Papaya, and Banana. Also included is a recipe for the Mojito Dressing in which you’ll be needing Canola Oil, Lime Juice, Lime Zest, Club Soda, White Rum, Fresh Mint Leaves, and Granulated Sugar. The Fruit Salad is 120 calories and 16 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 2021! https://diabeticgourmet.com/

FRUIT SALAD WITH MOJITO DRESSING
Ingredients

Fruit Salad

1 mango, peeled and cut into bite-size pieces (about 1 cup/250 mL)
1/2 fresh pineapple, cut into bite-size pieces (about 2 cups/500 mL)
1-1/2 cups sliced strawberries (375 mL)
1/2 small cantaloupe, cut into balls or bite-size pieces (about 1-1/2 cups/375 mL)
1 small papaya, cut into bite-size pieces (about 1-1/2 cups/375 mL)
2 medium bananas, peeled and sliced

Mojito Dressing

1/4 cup canola oil (60 mL)
2 Tbsp lime juice (30 mL)
1 tsp lime zest (5 mL)
1/2 cup club soda (125 mL)
2 Tbsp white rum (30 mL)
2 Tbsp fresh mint leaves (30 mL)
1 tsp granulated sugar (5 mL)

Directions

1 – In bowl, combine all fruits and toss lightly.
2 – In container, combine canola oil, lime juice, zest, club soda, rum, mint leaves and sugar. Drizzle dressing over fruit salad. Serve immediately.
NOTES:
The Mojito dressing adds a real sparkle to this colorful fruit salad. Salad can be prepared in advance; add bananas just before serving.

Recipe Yield: Yield: 10 servings.

Serving serving: 1 cup

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 6 grams
Fiber: 2 grams
Sodium: 10 milligrams
Protein: 1 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/fruit-salad-with-mojito-dressing

Kitchen Hint of the Day! TUESDAY

March 23, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep baked treats soft and moist……….

Baked treats tend to get fairly dry and don’t taste so good after a while. A good way to combat this is to keep them in a plastic container with an apple slice, which will help them preserve moisture and stay yummy for much longer.

One of America’s Favorites – Peanut Butter Cookies

March 22, 2021 at 6:02 AM | Posted in One of America's Favorites | 4 Comments
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Peanut butter cookies with peanut chunks

A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie originated in the United States, its development dating back to the 1910s. If crunchy peanut butter is used, the resulting cookie may contain peanut fragments.

 

George Washington Carver (1864-1943), an American agricultural extension educator, from Alabama’s Tuskegee Institute, was the most well known promoter of the peanut as a replacement for the cotton crop, which had been heavily damaged by the boll weevil. He compiled 105 peanut recipes from various cookbooks, agricultural bulletins and other sources. In his 1925 research bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he included three recipes for peanut cookies calling for crushed or chopped peanuts.

It was not until the early 1930s that peanut butter was listed as an ingredient in the cookies.

Peanut butter fork scored cookies

Early peanut butter cookies were either rolled thin and cut into shapes, or else they were dropped and made into balls; they did not have fork marks. The first reference to the famous criss-cross marks created with fork tines was published in the Schenectady Gazette on July 1, 1932. The Peanut Butter Cookies recipe said: “shape into balls and after placing them on the cookie sheet, press each one down with a fork, first one way and then the other, so they look like squares on waffles.”

Pillsbury, one of the large flour producers, popularized the use of a fork in the 1930s. The Peanut Butter Balls recipe in the 1933 edition of Pillsbury’s Balanced Recipes instructed the cook to press the cookies using fork tines. These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).

Healthy Apple Recipes

March 20, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Apple Recipes. Find Delicious and Healthy Apple Recipes including recipes like Apple-Peanut Butter Smoothie, Apple Dutch Baby Pancake, and Apple, Bacon and Sweet Potato Mini Casseroles. 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 2021! http://www.eatingwell.com/

Apple-Peanut Butter Smoothie
Apples and peanut butter are a classic pair-try them blended together in this healthy smoothie recipe……………….

Apple Dutch Baby Pancake
This one-pan puffy oven-baked pancake recipe will wow brunch guests. Make it your own by swapping out the apple for pear slices, or switch up the spices and try cardamom or ginger in place of the cinnamon………………

Apple, Bacon and Sweet Potato Mini Casseroles
These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later…………………….

* Click the link below to get all the Healthy Apple Recipes
https://www.eatingwell.com/recipes/19190/ingredients/fruit/apple/

Diabetic Dessert of the Week – Avocado Ice Cream

March 18, 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 Avocado Ice Cream. To make this week’s recipe you’ll be needing Avocados, Bananas, Vanilla Extract, Unsweetened Milk and Optional Sweeteners. 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/

Avocado Ice Cream
Looking to get your green on for St. Patrick’s Day? You’ll love this emerald-colored homemade ice cream treat. Featuring a creamy avocado base sweetened with bananas, it requires just a few easy steps to prepare.

Ingredients
3 ripe avocados
3 medium bananas, peeled, chopped and frozen
1 teaspoon vanilla extract
1/4 cup favorite unsweetened milk (e.g. cow’s, almond, cashew, etc.); can add 1 tablespoon at a time in addition as needed
Optional sweeteners and add-ins (see below)

Directions
Yield: 8 servings
Serving size: 1/2 cup

1. Cut avocados in half, remove pits, and scrape out the edible flesh into a food processor.

2. Add frozen banana pieces and vanilla extract to food processor. Tip: Peel and slice ripe bananas and keep in freezer to have prefrozen and on hand.

3. Process ingredients together until the mixture is smooth. Splash with milk as needed to soften the mixture. You may need to stop processing and scrape the edges a time or two.

4. Once smooth, lightly mix optional add-ins. (Read on for tasty flavor combinations!)

5. Serve and enjoy, or freeze until use. Once frozen, the ice cream may need to be thawed prior to serving.

*Note: Nutrition per serving using unsweetened vanilla almond milk without optional flavor add-ins.

Optional flavor add-ins
Chocolate Mint – Use fresh mint or mint extract for a soothing ice cream product. Mix in a few dark chocolate chips or cocoa nibs for the ultimate mint chocolate concoction!

Berry Cool – Mix in or top avocado ice cream with fresh or frozen berries. Blueberries, strawberries and blackberries are “berry” cool ice cream contenders!

Citrus – Squeeze fresh lemon or orange juice into ice cream for an invigorating, citrusy flavor.

Hawaiian – For an extra-tropical treat, mix fresh or canned pineapple into ice cream. Top with shredded coconut and macadamia nuts for added crunch.

Pumpkin Spice – The spicy flavors of pumpkin pie meet the freshness of ice cream! Blend canned pumpkin, cinnamon and nutmeg in food processor with avocado mixture. Top with toasted pecans for a light crunch.

Nutty Monkey – Mix in natural peanut butter, sliced bananas and chopped peanuts for a treat that not only monkeys will love!

Peaches ‘n Cream – Enjoy the freshness of ripe peaches by adding them into this creamy treat.

Nutrition Information:
Calories: 140 calories, Carbohydrates: 10 g net carbs, Protein: 2 g, Fat: 9 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/avocado-ice-cream/

Subscribe to Diabetes Self-Management Magazine
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/

Sensibly Delicious Oatmeal-Butterscotch Cookies

March 18, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for some Sensibly Delicious Oatmeal-Butterscotch Cookies. To make these Cookies you’ll be needing All Purpose Flour, Baking Soda, Ground Cinnamon, SPLENDA® Sugar Blend for Baking, Brown Sugar, Old Fashioned Oats, NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 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

Sensibly Delicious Oatmeal-Butterscotch Cookies
A winning combination, SPLENDA® and NESTLÉ® TOLL HOUSE® have teamed up to give you these ‘sensibly delicious’ cookies.

Recipe Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup SPLENDA® Sugar Blend for Baking*
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11 ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3 – Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 4 dozen cookies.

*3/4 cup SPLENDA® No Calorie Sweetener, Granular can be substituted for SPLENDA® Sugar Blend for Baking.

For Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Makes 4 dozen bars.

Nutritional Information Per Serving (1/48 of recipe): Calories: 130 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4.5 g Cholesterol: 20 mg Sodium: 90 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 10 g Protein: 1 g.
https://www.cooksrecipes.com/cookie/sensibly_delicious_oatmeal-butterscotch_cookies_recipe.html

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