Diabetic Dessert of the Week – Pumpkin Custard

January 13, 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 Pumpkin Custard. To make this week’s recipe you’ll be needing Cooking Spray, Canned Solid Pumpkin, Pumpkin Pie Spice, Salt, Evaporated Milk, Egg Substitute, Dark Brown Sugar, Dried Cherries, Low Fat Granola, and Water. The Custard is 141 calories and 22 net carbs. 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 Custard
Get into a fall state of mind with this indulgent custard, full of pumpkin pie spice and everything nice! Serve warm or chilled.

Ingredients
Nonstick cooking spray
1 can (15 ounces) solid-pack pumpkin
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
3/4 cup fat-free evaporated milk
3 eggs or 3/4 cup egg substitute
1/4 cup packed dark brown sugar
2 tablespoons chopped dried cherries
2 tablespoons low-fat granola
4 cups boiling water

Directions
Yield: 6 servings
Serving size: 1/2 cup

1. Preheat oven to 350°F. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. Place cups in 13×9-inch baking pan. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended.

2. Heat milk in small saucepan until steaming but not boiling. Meanwhile, whisk eggs and sugar in medium bowl until smooth. Gradually whisk hot milk into egg mixture. Whisk in pumpkin mixture. Spoon mixture evenly into prepared cups; sprinkle with cherries and granola.

3. Place baking pan in oven; pour boiling water into pan until water reaches halfway up sides of custard cups.

4. Bake 25 to 30 minutes or until knife inserted into centers comes out clean. Remove cups to wire rack. Serve custards warm or chilled.

Nutrition Information:
Calories: 141 calories, Carbohydrates: 24 g, Protein: 7 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 107 mg, Sodium: 134 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-custard/

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Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

January 6, 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 Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! 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/

Pecan-Cranberry Upside-Down Cake
Featuring the flavors of peak-season pecans and cranberries, this moist and delicious flipped cake is the perfect complement for your holiday table! And with only 17 grams of carb per serving, it’s easier to leave room in your meal plan for a decadent slice.

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

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Diabetic Dessert of the Week – Pinwheel Cookies

December 30, 2021 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 Pinwheel Cookies. To make this week’s recipe you’ll be needing Unsalted Butter, Cream Cheese, Flour, Salt, Powdered Sugar, and Seedless Raspberry Jam. There’s 85 calories and 7 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 2021! https://www.diabetesselfmanagement.com/

Pinwheel Cookies
Fun and festive, these easy cookies require just six ingredients. And with only 8 grams of carbohydrate per serving, they’ll have a big impact on your taste buds, not your blood

glucose.

Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 package (8 ounces) cream cheese, softened
3 cups all-purpose flour
1/4 teaspoon salt
Powdered sugar (optional)
1/2 cup seedless raspberry jam

Directions
Yield: 4 dozen cookies

1 – Preheat oven to 350°F. Grease cookie sheets.

2 – Beat butter and cream cheese in large bowl with electric mixer at medium speed 2 minutes or until well blended. Combine flour and salt in small bowl. Gradually add to cream cheese mixture, beating until well blended. Divide dough in half; shape each half into rectangle. Wrap dough in plastic wrap; refrigerate at least 30 minutes.

3- Dust clean work surface with powdered sugar; roll out 1 dough piece into 15-inch square. Trim and cut into 3-inch squares. Slice squares from each corner. Fold half of each corner towards center. Place on prepared cookie sheets. Repeat with remaining dough.

4 – Bake 20 to 25 minutes. Remove from oven; spoon 1/2 teaspoon jam onto each cookie center. Bake 5 to 10 minutes or until golden brown. Remove to wire racks; cool completely. Dust with powdered sugar, if desired.

Variation. If you love cinnamon, sugar, and nuts, use instead of the jam. Just spoon onto cookie centers before forming the pinwheel, and make sure the nuts are finely chopped.

Nutrition Information:
Calories: 85 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 27 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/pinwheel-cookies/

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Diabetic Dessert of the Week – Sugar Cookies

December 23, 2021 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 Sugar Cookies. To make these Cookies you’ll be needing Flour, Unprocessed Bran, Baking Soda, Salt, Soft Baking Butter with Canola Oil, Sugar, Applesauce, Egg White, Vanilla, and Red and Green Fine Decorating Sugar. The Cookies are 30 calories and 3 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 2021! https://www.diabetesselfmanagement.com/

Sugar Cookies
Looking to do some holiday baking? Look no further! These simple sugar cookies have only 4 grams of carbohydrate per serving and are sure to put a smile on Santa’s face!

Ingredients
1 3/4 cups all-purpose flour
1/4 cup unprocessed bran
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) soft baking butter with canola oil
1/4 cup sugar
1/4 cup unsweetened applesauce
1 egg white
1 teaspoon vanilla
2 tablespoons plus 1/2 teaspoon red or green fine decorating sugar

Directions
Yield: 68 cookies
Serving size: 1 cookie

1. Combine flour, bran, baking soda, and salt in medium bowl; set aside.

2. Beat butter and sugar in large bowl with electric mixer at medium speed 1 minute, or until creamy. Add applesauce, egg white, and vanilla. Beat at low speed just until blended; beat at medium speed until smooth.

3. Gradually add flour mixture to butter mixture, beating at low speed until well blended. Divide dough in half. Shape each half into 11-inch log. Wrap in plastic wrap; freeze at least 1 hour.

4. Preheat oven to 350°F. Cut logs crosswise into 1/4-inch slices, turning log slightly after each slice to keep slices round. Dip half of one side of each cookie into decorating sugar. Place cookies, sugar side up, on cookie sheets.

5. Bake 6 to 8 minutes, or until set. Cool on cookie sheets 2 minutes. Remove to wire racks to cool completely.

Nutrition Information:
Calories: 30 calories, Carbohydrates: 4 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 33 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/sugar-cookies/

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Diabetic Dessert of the Week – Chocolate Gingerbread Cookies

December 16, 2021 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 some Chocolate Gingerbread Cookies. ‘Tis the Season for Chocolate Gingerbread Cookies. To make these Cookies some of the ingredients you’ll be needing are All Purpose Flour, Unsweetened Cocoa Powder, Ground Ginger, Ground Cinnamon, Light Brown Sugar, Molasses, Egg and more! The Cookies are 59 calories and 7 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 2021! https://www.diabetesselfmanagement.com/

Chocolate Gingerbread Cookies
These delightful, low-carb cookies combine spicy gingerbread with rich chocolate for a combination that’s sure to become a festive favorite. Use holiday-themed cookie cutters to create fun designs, or try our modified Chewy Chocolate Gingerbread Drops recipe for bite-sized treats.

Ingredients
2 1/4 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon finely ground black pepper
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon shortening
4 squares (1 ounce each) semisweet chocolate, melted and cooled
2 tablespoons molasses
1 egg
White decorating icing (optional)

Directions
Yield: About 2 dozen cookies
Serving size: 1 cookie

1 – Combine flour, cocoa, ginger, baking soda, cinnamon, salt, and pepper in medium bowl. Beat butter, brown sugar, granulated sugar, and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended.

2 – Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour.

3 – Preheat oven to 350°F. Roll out 1 disc of dough between sheets of plastic wrap to 1/4-inch thickness. Cut out shapes with 5-inch cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough.

4 – Bake 8 to 10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired.

* Chewy Chocolate Gingerbread Drops: Decrease flour to 1 3/4 cups. Shape 1 1/2 teaspoonfuls of dough into balls. Place on ungreased cookie sheets. Flatten balls slightly. Do not refrigerate before baking. Bake as directed. Makes about 4 1/2 dozen cookies.

Nutrition Information:
Calories: 59 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/chocolate-gingerbread-cookies/

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Diabetic Dessert of the Week – PUMPKIN-MAPLE CRUSTLESS CHEESECAKE

December 9, 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 a PUMPKIN-MAPLE CRUSTLESS CHEESECAKE. This one just screams the upcoming Holiday Season! It’s made using; Fat Free Cream Cheese, Eggs, Splenda Brown Sugar, Low Fat Maple or Vanilla Yogurt, Rum Flavoring, and Seasoning. 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/

PUMPKIN-MAPLE CRUSTLESS CHEESECAKE

Enjoy the warm flavors of pumpkin, maple, and ginger with this crustless cheesecake. Recipe for Pumpkin-Maple Crustless Cheesecake from our recipe section.

Ingredients

3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup Splenda Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)

Directions

1 – Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
2 – Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
3 – Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
4 – When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
https://diabeticgourmet.com/diabetic-recipes/pumpkin-maple-crustless-cheesecake

Diabetic Dessert of the Week – HAPPY HOLIDAY PUMPKIN PIE

November 25, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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This week’s Diabetic Dessert of the Week is, Happy Holiday Pumpkin Pie. To make this week’s Dessert you’ll be needing Prepared Pie Crust, Canned Pumpkin Puree, Splenda No Calorie Sweetener, Cornstarch, Cinnamon, Pumpkin Pie Spice, Salt, Fat Free Half and Half, Egg Substitute, Heavy Cream, and Vanilla. 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/

Happy Holiday Pumpkin Pie
Ingredients

1 prepared pie crust
1 (15 ounce) can pumpkin puree
3/4 cup SPLENDA No Calorie Sweetener, Granulated
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1/2 cup fat free half-and-half
1/2 cup egg substitute
3 tablespoons heavy cream
1 tablespoon vanilla

Directions

1 – Preheat oven to 400 degrees F.
2 – Blend pumpkin puree, SPLENDA Granulated Sweetener, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well.
3 – Pour into prepared piecrust. Bake in preheated 400 degrees F oven for 35-40 minutes or until set in the center and the crust is golden brown.

Recipe Yield: Serves: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 10 grams
Saturated Fat: 3.5 grams
Fiber: 3 grams
Sodium: 330 milligrams
Cholesterol: 10 milligrams
Protein: 5 grams
Carbohydrates: 19 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/happy-holiday-pumpkin-pie

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Diabetic Dessert of the Week – Pumpkin Tartlets

November 18, 2021 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 2021! 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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Diabetic Dessert of the Week – CHOCOLATE OATMEAL COOKIES

November 11, 2021 at 6:02 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is CHOCOLATE OATMEAL COOKIES. To make these Cookies you’ll be needing All Purpose Flour, Rolled Oats, Cocoa Powder, Salt, Trans Free Margarine, Splenda Sugar Blend, Eggs, Vanilla Extract, and Almond Extract. The Cookies have 50 calories and 6 net carbs per cookie. 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/

CHOCOLATE OATMEAL COOKIES
Recipe for Chocolate Oatmeal Cookies from our Cookies recipe section.

Ingredients

1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract

Directions
1 – Preheat oven to 350 degrees F.
2 – Combine flour, oats, cocoa, baking powder, and salt.
3 – In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
4 – Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
5 – Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Recipe Yield: Yield: 40 cookies

Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 50
Fat: 2 grams
Fiber: 1 grams
Sodium: 55 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies

Diabetic Dessert of the Week – Upside-Down Pineapple Cake

November 4, 2021 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 – Upside-Down Pineapple Cake. Upside-Down Pineapple Cake just made healthier. To make this week’s Dessert you’ll be needing Pineapple Slices, Mo lasses, Ground Cinnamon, Brown Sugar Substitute, Margarine, Egg Whites, Vanilla, All Purpose Flour, and Baking Soda. There’s 165 calories and 27 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 2021! https://www.diabetesselfmanagement.com/

Upside-Down Pineapple Cake
Ingredients

1 can (15 ounces) pineapple slices in juice
2 tablespoons molasses
1 teaspoon ground cinnamon
1 cup sucralose-based brown sugar substitute
1/4 cup margarine, melted
2 egg whites
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda

Directions
Yield: 12 servings.
Serving size: 1/12 of cake.

1 – Preheat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray.

2 – Drain pineapple; reserve 3/4 cup juice. Place pineapple rings evenly in bottom of prepared pan. Drizzle molasses evenly over pineapple. Sprinkle with cinnamon.

3 – Beat sugar substitute, margarine, egg whites, and vanilla in large bowl with electric mixer at low speed until well blended. Add reserved pineapple juice, flour and baking soda; beat until smooth. Pour batter over pineapple.

4 – Bake 30 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Store leftovers in refrigerator.

Tip: For maximum flavor, let cake sit overnight before serving.

Nutrition Facts Per Serving:
Calories: 165 calories, Carbohydrates: 28 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 108 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/upside-pineapple-cake/

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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
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Papas Cutting Board

Tried and True Recipes

Blissful Bites by Laura

Recipes made from wholesome ingredients!

Simple Mediterranean Goodness

Simple Mediterranean dishes in 30 minutes or less. Inspired by three generations of Greek cooking.

Well By Mel Nutrition

Easy, healthy recipes for busy people

Divine Life Kitchen

Plant Centric Food to Nourish Your Body and Soul

Art Farm Oregon

Bringing country life to the city!

A Jeanne in the Kitchen

I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!

Bruna's Table

Italian Food with a twist

Cooking with Carbs

From Pastries to Pasta - Food That Brings Joy

Ten Pound Cake Company

Culinary True Confessions

Fantastic Facts

and where to find them

Close To The Garden

Fitness, Family, Food, Faith and Fun!

Where Strong Love Grows

Motherhood and Motivation