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 commentTags: Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Food, recipes, Splenda No Calorie Sweetener - Granulated, Strawberries, STRAWBERRY PANNA COTTAS, Unflavored Gelatin, Vanilla extract, Whole Milk
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 commentTags: Chocolate-Dipped Pretzel Rods, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, Multicolored Sprinkles, Pretzel Rods, recipes, semisweet chocolate chips
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/
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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 CommentsTags: Avocado Ice Cream, Avocados, Bananas, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, recipes, Sweeteners, Unsweetened Milk, Vanilla extract
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/
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Diabetic Dessert of the Week – Keto Cherry Chocolate Brownies
March 11, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Almond Flour, baking, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Dutch Process Cocoa Powder, Food, Frozen Dark Sweet Cherries, Ground Flaxseed Meal, Keto Cherry Chocolate Brownies, Lily's Dark Chocolate Baking Chips, recipes
This week’s Diabetic Dessert of the Week is Keto Cherry Chocolate Brownies. To make these Brownies some of the ingredients you’ll be needing are Lily’s Dark Chocolate Baking Chips, Almond Flour, Dutch Process Cocoa Powder, Ground Flaxseed Meal, Frozen Dark Sweet Cherries and more! 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/
Keto Cherry Chocolate Brownies
Sponsored Chocolate and cherries are truly a match made in heaven. Indulge in the softest, most decadent and flavorful brownie you can have without all the sugar!
Ingredients
6 tbsp butter
4 oz Lily’s Dark Chocolate Baking Chips
1/2 cup almond flour
1/4 cup + 1 tbsp Dutch process cocoa powder
1 cup allulose, or 3/4 cup erythritol
2 tbsp ground flaxseed meal
1/4 tsp xanthan gum
Pinch salt
2 large eggs, room temp
1 tsp vanilla extract
1 cup frozen dark sweet cherries – thawed, drained, and halved
2 oz Lily’s Milk Chocolate Style Baking Chips, optional plus more on top
Directions
1. Heat oven to 350°F and line an 8 x 8 baking pan with parchment. Crack the two eggs in a bowl to let them get closer to room temp and set your cherries out to thaw.
2. Melt the butter in the microwave for 25 seconds in a glass bowl. Add the chocolate chips to the hot butter and stir until all of the chips are melted. Set aside.
3. Whisk together the almond flour, cocoa powder, sweetener, ground flax, xanthan gum and salt.
4. Beat the eggs with a fork or a hand mixer until combined. Pour in the warm chocolate-butter mixture and stir. The batter will become very thick.
5. Make sure your cherries are mostly drained of any excess liquid and slice each in half. Fold in the cherries and additional chocolate chips (if using) and spread into the prepared pan.
6. Bake for 17–20 minutes and check for browning at the edges. The brownies are done when the center is still soft but doesn’t jiggle.
7. Remove from the oven and, if you are fancy, sprinkle a handful more of the chocolate chips on top and let them melt. Slice and enjoy!
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/keto-cherry-chocolate-brownies/
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Diabetic Dessert of the Week – CHOCOLATE PUDDING WITH FRESH STRAWBERRIES
March 4, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Butter, CHOCOLATE PUDDING WITH FRESH STRAWBERRIES, Cocoa Powder, Corn starch, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Egg Substitute, Fat Free Whipped Topping, Fresh Strawberries., Skim Milk, Splenda Essentials No Calorie Sweetener with Fiber, Vanilla extract
This week’s Diabetic Dessert of the Week is CHOCOLATE PUDDING WITH FRESH STRAWBERRIES. To make this week’s recipe you’ll be needing Corn Starch, Cocoa Powder, Splenda Essentials No Calorie Sweetener with Fiber, Skim Milk, Egg Substitute, Vanilla Extract, Butter, fresh Strawberries, and Fat Free Whipped Topping. The Pudding is 120 calories and 18 carbs per serving. 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/
CHOCOLATE PUDDING WITH FRESH STRAWBERRIES
Ingredients
2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda Essentials No Calorie Sweetener with Fiber, divided
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups fresh strawberries, sliced
1/4 cup fat-free whipped topping
Directions
1 – Mix cornstarch, cocoa powder and 5 packets of Splenda Essentials No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30-40 minutes.
5 – Mix strawberries and remaining one packet of Splenda No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.
Recipe Yield: Serves: 4“Serving Size: 1 cup pudding, 1/2 cup strawberries
NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 3.5 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 85 milligrams
Cholesterol: 0.5 milligrams
Protein: 6 grams
Carbohydrates: 22 grams
Sugars: 20 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-pudding-with-fresh-strawberries
Diabetic Dessert of the Week – Chocolate Mint Sandwich Cookies
February 25, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 CommentTags: Almond Flour, baking, Baking powder, Chocolate Mint Sandwich Cookies, coconut oil, Cookies, Cooking, Dark Chocolate, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Dutch Processed Cocoa Powder, Food, Heavy Cream, recipes, Snacks
This week’s Diabetic Dessert of the Week is Chocolate Mint Sandwich Cookies. Some of the ingredients that you’ll be needing are Almond Flour, Dutch Processed Cocoa Powder, Baking Powder, Heavy Cream, Dark Chocolate, Coconut Oil and more. Included are recipes for the Cake, Cream Filling, and Chocolate Coating. 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 Mint Sandwich Cookies
The best kind of sandwiches are the ones made with cookies, dipped in chocolate, and without all the added sugar! These beauties are also gluten-free.
Ingredients
Cookie Base:
1 1/2 cup almond flour
1/2 cup dutch processed cocoa powder
1/2 cup granulated Swerve, or sweetener of choice
1 tsp baking powder
1 tsp xanthan gum
6 tbsp unsalted butter, softened
1-2 tbsp cold water, if needed
Cream Filling:
6 tbsp unsalted butter, melted and cooled
1 cup powdered erythritol
2 tsp heavy cream
1/4 tsp non-alcohol mint extract
Chocolate Coating:
5 oz Lily’s Milk or Dark Chocolate
1/2 tsp coconut oil
1/4 tsp non-alcohol mint extract
Directions
Make the cookies:
1. Heat oven to 350°F and line a large cookie sheet with parchment.
2. Whisk together the almond flour, cocoa powder, baking powder, sweetener and xanthan gum.
3. Cut in the soft butter and 1 tbsp cold water until a stiff dough forms. Use your hands to work the dough, and if it’s too stiff, add another tbsp of water.
4. Place the dough on a large piece of parchment and cover with plastic cling wrap. Roll into a thin round, about 1/4 inch thick, and use a round 2-inch cookie cutter (or small glass!) to cut the dough and place cookies on the prepared baking sheet.
5. Re-roll the scraps and repeat until you are out of dough. Bake the cookies for 8–12 minutes; let cool before filling.
Make the filling:
1. Combine butter, powdered sweetener, and mint extract in a medium mixing bowl. Beat together until smooth, add the heavy cream, and continue to beat until light and fluffy. Taste and adjust the mint flavor to your preference.
2. Spread or pipe filling onto half of the cooled cookies and top with another to make a sandwich.
3. Melt the chocolate and coconut oil, stir in mint extract.
4. Dip or drizzle in minty chocolate and arrange on a piece of wax paper or parchment. Let cool and serve!
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-mint-sandwich-cookies/
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Diabetic Dessert of the Week – Flourless Chocolate Cake
February 18, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: baking, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Espresso Powder, Fat Free Whipped Topping, Flourless Chocolate Cake, Food, Margarine, recipes, Semisweet Chocolate, Unsweetened Cocoa Powder, Vanilla
This week’s Diabetic Dessert of the Week is a Flourless Chocolate Cake. To make this week’s recipe some of the ingredients you’ll be needing are Semisweet Chocolate, Margarine, Espresso Powder, Unsweetened Cocoa Powder, Vanilla, Fat-Free Whipped Topping and more. 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/
Flourless Chocolate Cake
Get all the chocolatey flavor you love without any of the flour! This decadent gluten-free cake is sure to delight.
Ingredients
3 squares (1 ounce each) semisweet chocolate, chopped
3 tablespoons margarine
1 tablespoon espresso powder or instant coffee granules
2 tablespoons hot water
4 eggs, separated
2 egg whites
2/3 cup sugar, divided
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon vanilla
1/2 teaspoon salt
Thawed fat-free whipped topping (optional)
Fresh raspberries (optional)
Fresh mint leaves (optional)
Directions
Yield: 10 servings
Serving size: 1/10 of cake
1. Preheat oven to 300°F. Grease 9-inch springform pan; line bottom of pan with parchment paper.
2. Melt chocolate and margarine in small heavy saucepan over low heat, stirring frequently; cool. Dissolve espresso powder in hot water in small bowl.
3. Place 6 egg whites in large bowl; set aside. Beat egg yolks in medium bowl with electric mixer at high speed about 5 minutes, or until pale yellow in color. Add 1/3 cup sugar; beat about 4 minutes, or until mixture falls in ribbons from beaters. Slowly beat in melted chocolate mixture and espresso mixture at low speed just until blended. Beat in cocoa and vanilla just until blended.
4. Add salt to egg whites; beat at high speed 2 minutes or until soft peaks form. Beat in remaining 1/3 cup sugar until stiff peaks form. Stir large spoonful of egg whites into chocolate mixture. Fold chocolate mixture into egg whites until almost blended. Spoon batter into prepared pan.
5. Bake 1 hour, or until cake begins to pull away from side of pan. Cool on wire rack 10 minutes; run thin spatula around edge of cake. Carefully remove side of pan. Cool completely. Invert cake; remove bottom of pan and paper from cake. Cover and refrigerate at least 4 hours. Serve chilled with whipped topping, raspberries and mint, if desired.
Nutrition Information:
Calories: 190 calories, Carbohydrates: 26 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 85 mg, Sodium: 240 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/flourless-chocolate-cake/
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Diabetic Dessert of the Week – Blueberry-Orange Muffins
February 4, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 CommentTags: All-Purpose Flour, baking, Blueberries, Blueberry-Orange Muffins, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Fat Free Skim Milk, Food, Ground Cinnamon, Orange Juice Concentrate, recipes, Sugar
This week’s Diabetic Dessert of the Week is Blueberry-Orange Muffins. To make this week’s recipe some of the ingredients that you’ll be needing are All Purpose Flour, Sugar, Ground Cinnamon, Fat Free Skim Milk, Orange Juice Concentrate, Blueberries and more! 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/
Blueberry-Orange Muffins
Packed with citrus and juicy berries, these muffins are a great way to kick off the day. Moist and fluffy, they’re best served warm for a burst of breakfast flavor.
Ingredients
1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup (1/2 stick) butter, melted and slightly cooled
1 egg, lightly beaten
3 tablespoons orange juice concentrate, thawed
1 teaspoon vanilla
3/4 cup fresh or frozen blueberries, thawed
Directions
Yield: 12 servings
Serving size: 1 muffin
1 – Preheat oven to 400°F. Grease 12 standard (2 1/2-inch) muffin cups or line with baking cups; set aside.
2 – Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in large bowl. Beat milk, butter, egg, orange juice concentrate, and vanilla in medium bowl until well blended. Add milk mixture to flour mixture; mix lightly just until moistened (mixture will be lumpy). Stir in blueberries just until berries are evenly distributed.
=Fill prepared muffin cups three-fourths full. Bake 20 to 25 minutes (25 to 30 minutes if using frozen berries) or until toothpick inserted into centers comes out clean. Let cool 5 minutes in pan; remove from pan to wire rack. Serve warm.
Nutrition Information:
Calories: 149 calories, Carbohydrates: 24 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 307 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/blueberry-orange-muffins/
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Diabetic Dessert of the Week – Pistachio Pinwheels
January 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: All-Purpose Flour, Apricot Fruit Spread, baking, Cooking, Desserts, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, Ground Cinnamon, Pistachio Pinwheels, Pistachios, recipes, Reduced Fat Cream Cheese, Stick Soft Baking Butter with Canola Oil, Sugar
Diabetic Dessert of the Week – Pistachio Pinwheels THURSDAY
This week’s Diabetic Dessert of the Week is Pistachio Pinwheels. To make these Pinwheels you’ll be needing Reduced-Fat Cream Cheese, Stick Soft Baking Butter with Canola Oil, All Purpose Flour, Apricot Fruit Spread, Water, Sugar, Ground Cinnamon, Pistachios, and Nonstick Cooking Spray. The Pinwheels are 45 calories and 4 net carbs per serving (1 Pinwheel).
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/
Pistachio Pinwheels
These fun cookies combine the sweetness of apricots with the crunch of pistachios for a treat that’s sure to please!
Ingredients
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup (1 stick) soft baking butter with canola oil
2 cups all-purpose flour
3 tablespoons apricot fruit spread
1 tablespoon water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped pistachios, toasted*
Nonstick cooking spray
Directions
Yield: 64 pinwheels
Serving size: 1 pinwheel
1 – *To toast nuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until golden brown, stirring frequently.
2 – Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
3 – Beat cream cheese in large bowl with electric mixer at low speed 30 seconds or until smooth. Beat in butter. Add flour in three batches, beating at low speed until blended. Divide dough into 2 equal portions; shape into rectangles. Wrap in plastic wrap; refrigerate 20 minutes.
4 – Stir fruit spread and water in small bowl. Combine sugar and cinnamon in another small bowl.
5 – Roll out each piece of dough into 12 x 10-inch rectangle on lightly floured surface. Spread 2 tablespoons apricot mixture onto each rectangle. Sprinkle each with 1 1/2 teaspoons sugar-cinnamon mixture and 1/4 cup pistachios. Cut each dough rectangle in half lengthwise into 2 (12 x 5-inch) pieces. Roll up each piece jelly-roll style, starting with long side.
6 – Cut each roll into 16 slices. Place slices on prepared cookie sheets. Spray tops of cookies with cooking spray; sprinkle with remaining sugar-cinnamon mixture.
7 – Bake 16 minutes or until golden. Cool 2 minutes on sheets on wire rack. Remove to wire racks; cool completely.
Nutrition Information:
Calories: 45 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 34 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/pistachio-pinwheels/
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* 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 – Cold and Creamy Fruit Cups
January 21, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a commentTags: Canned Mandarin Oranges, Canned Peaches, Canned Pineapple, Cold and Creamy Fruit Cups, Cooking, CooksRecipes, dessert, Diabetic Dessert of the Week, Equal Spoonful, Fat Free Cream Cheese, Fat Free Sour Cream, Food, Frozen Unsweetened Blueberries, Frozen Unsweetened Raspberries, Lemon juice, Peach Halves, recipes
This week’s Diabetic Dessert of the Week is Cold and Creamy Fruit Cups. To make this week’s recipe you’ll be needing Fat Free Cream Cheese, Fat Free Sour Cream, Equal Spoonful, Lemon Juice, Canned Peaches, Frozen Unsweetened Blueberries, Frozen Unsweetened Raspberries, Canned Pineapple, Canned Mandarin Oranges, and Peach Halves. The Dessert is 75 calories and 14 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
Cold and Creamy Fruit Cups
A refreshing creamy frozen dessert filled with peaches, oranges and berries. Because it’s made ahead, this is a great treat for unexpected guests.
Recipe Ingredients:
1 (8-ounce) package fat-free cream cheese
1 cup fat-free sour cream
1/3 cup Equal® Spoonful*
2 to 3 teaspoons lemon juice
1 cup coarsely chopped fresh or canned drained peaches
1 cup fresh or frozen unsweetened blueberries
1 cup fresh or frozen unsweetened raspberries or halved or quartered strawberries
1 cup cubed fresh or canned drained pineapple
1 (11-ounce) can Mandarin orange segments, drained
12 pecan halves (optional)
Cooking Directions:
1 – Beat cream cheese, sour cream, Equal® and lemon juice in mixing bowl on medium speed of mixer until smooth and well combined. Fold in fruit by hand.
2 – Spoon mixture into 12 paper-lined muffin cups or spread into 11 x 7-inch baking dish. Garnish with pecan halves, if desired.
3 – Freeze 6 to 8 hours or until firm. Let stand at room temperature 10 to 15 minutes or until slightly softened before serving.
Makes 12 fruit cups.
*May substitute 8 packets Equal sweetener
Tip: If 11x7x2-inch baking dish is used, cut dessert into squares and serve on small plates with Raspberry Sauce or Strawberry Sauce, if desired. The fruit mixture can also be spooned into hollowed out orange halves and frozen. Cut thin slice from bottom of orange halves so they will stand. Place in muffin cups to freeze.
Nutritional Information Per Serving (1 fruit cup): calories 75, protein 5 g, carbohydrate 14 g, fat 0 g, cholesterol 3 mg, sodium 130 mg.
Food Exchanges: 1 very lean meat, 1 fruit.
https://www.cooksrecipes.com/diabetic/cold_and_creamy_fruit_cups_recipe.html
Petitchef
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