Diabetic Dessert of the Week – Kiwi and Strawberries with Pine Nuts

June 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 Kiwi and Strawberries with Pine Nuts. To make this week’s Dessert you’ll be needing Kiwi Fruits, Strawberries, Orange Juice, and Pine Nuts. There’s 57 calories and 8 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/

Kiwi and Strawberries with Pine Nuts
A juicy, low-carb treat that says spring is in the air!

Ingredients
2 kiwi fruits
1 1/2 cups strawberries
1 tablespoon orange juice
1 tablespoon pine nuts, toasted

Directions
Yield: 4 servings
Serving size: 1/2 cup

1 – Peel kiwis and slice into thin rounds. Arrange on 4 dessert plates.

2 – Wash, hull, and slice strawberries. Arrange over kiwi slices. Drizzle orange juice evenly over each dish. Top evenly with pine nuts.

Nutrition Information:
Calories: 57 calories, Carbohydrates: 10 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/kiwi-strawberries-pine-nuts/

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Diabetic Dessert of the Week – No-Bake Cherry Cake

June 10, 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 a No-Bake Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. 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/

No-Bake Cherry Cake
Use summer’s bounty of fresh berries for this scrumptious no-bake cake. Requiring just five simple ingredients and a few simple steps to prepare — no oven required! — it’s the perfect homemade treat for all your warm weather festivities.
Ingredients

1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling

Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.

2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.

3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.

Yield: 12 servings.

Serving size: 1 piece cake (1/12 total recipe).

Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/

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Diabetic Dessert of the Week -Bittersweet Chocolate Torte

June 3, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Bittersweet Chocolate Torte. To make this week’s Dessert you’ll be needing Stick Butter, Unsweetened Chocolate, Fat Free Milk, Sugar-Free Apricot Preserves, Instant Coffee Crystals, Egg Yolk, Vanilla Extract, Equal Spoonful, Egg Whites, Cream of Tartar, All Purpose Flour, and Salt. The Torte is 145 calories and 9 carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Bittersweet Chocolate Torte
A rich decadent almost flourless cake for the true chocolate lover, it has 46% fewer calories than a traditional cake.

Recipe Ingredients:
Torte:
6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups Equal® Spoonful*
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt

Rich Chocolate Glaze:
1 ounce semisweet chocolate
1 tablespoon stick butter or margarine
Optional Garnishes: Whipped topping, fresh raspberries, and/or fresh mint

Cooking Directions:
1 – For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
2 – Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal®, whisking until smooth.
3 – Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
4 – Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do Not over bake.
5 – Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
6 – For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.
7 – Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Makes 12 servings.

*May substitute 36 packets Equal sweetener

Nutritional Information Per Serving (1/12 of recipe): calories 145, protein 3 g, carbohydrate 9 g, fat 12 g, cholesterol 36 mg, sodium 116 mg.
https://www.cooksrecipes.com/diabetic/bittersweet_chocolate_torte_recipe.html

Diabetic Dessert of the Week – Vanilla Soufflé Cakes with Molten Chocolate

May 27, 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 Vanilla Soufflé Cakes with Molten Chocolate. To make this week’s recipe you’ll be needing Butter, Semisweet Chocolate, Water, Low Fat 2% Cottage Cheese, Eggs, Flour, Salt, Vanilla Extract, Cream of Tarter, and Sugar. The Soufflé is 197 calories and 24 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/

Vanilla Soufflé Cakes with Molten Chocolate
Looking for a dessert the whole family will love? You’ve come to the right place. These delightful golden brown cakes are bursting with a rich chocolate sauce. And with six

individual cakes created, there will plenty for everyone at the table.

Ingredients
Preparation time: 1 hour and 30 minutes

Butter and sugar to coat ramekins
2 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons water
1 cup low-fat (2%) cottage cheese
3 eggs, separated
1/3 cup flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1/3 cup plus 6 pinches sugar

Directions
Yield: 6 servings
Serving size: 1 ramekin
Equipment: 6 six-ounce ramekins or custard cups

1. Butter the ramekins and coat with sugar, shaking out the excess.

2. To make the sauce: Combine the chocolate and water in a small heatproof bowl set in a skillet of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Place the bowl in the freezer for 30 minutes or more to firm up the sauce while you make the soufflé cakes.

3. To make the soufflé cakes (up to 3 hours in advance): In bowl of food processor, combine cottage cheese, egg yolks, flour, salt, and vanilla extract. Process until the cheese is perfectly smooth, 2–3 minutes. Scrape the mixture into a medium bowl. Set aside.

4. In a clean, dry mixer bowl, combine egg whites and cream of tartar. Beat with an electric mixer on medium to high speed until soft peaks form when the beaters are lifted. Add sugar gradually and beat until stiff and glossy but not dry. Fold one-quarter of the egg whites into the cheese mixture. Fold in remaining egg whites. Pour batter into ramekins. Chill until ready to bake.

5. When the chocolate mixture is firm, use a teaspoon or a tiny scoop to form 6 chocolate balls. Refrigerate the balls on a saucer until needed.

6. To bake: Position a rack in the lower third of the oven. Preheat the oven to 375°F. Just before baking, sprinkle the top of each soufflé cake evenly with a pinch of sugar. Center a ball of chocolate sauce on top of each cake (the chocolate will sink part way into the cake while baking). Place the ramekins on a baking sheet and bake 13–15 minutes until the soufflé cakes are puffed golden brown on top. Remove from the oven and serve immediately.

Nutrition Information:
Calories: 197 calories, Carbohydrates: 25 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 114 mg, Sodium: 249 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-souffla-cakes-with-molten-chocolate/

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Diabetic Dessert of the Week – Fig Bars

May 20, 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 Fig Bars. To make this week’s Recipe some of the ingredients that you’ll be needing are Dried Figs, Granulated Sugar, All Purpose Flour, Quick Oats, Fat Free Skim Milk, Reduced Fat Cream Cheese, and more! There’s 104 calories and 17 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/

Fig Bars
These homemade Fig Bars are sure to satisfy your sweet tooth!

Ingredients

1/2 cup dried figs

6 tablespoons hot water

1 tablespoon granulated sugar

2/3 cup all-purpose flour

1/2 cup quick oats

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons oil

3 tablespoons fat-free (skim) milk

1 ounce reduced-fat cream cheese

1/3 cup powdered sugar

1/2 teaspoon vanilla

Directions
Yield: 12 servings
Serving size: 1 bar (1/12 of total recipe)

1 – Preheat oven to 400°F. Spray cookie sheet with nonstick cooking spray.

2 – Combine figs, water and granulated sugar in food processor or blender; process until figs are finely chopped. Set aside.

3 – Combine flour, oats, baking powder, and salt in medium bowl. Add oil and just enough milk, 1 tablespoon at a time, until mixture forms a ball.

4 – On lightly floured surface, roll dough into 12×9-inch rectangle. Place dough on prepared cookie sheet. Spread fig mixture in 2-1/2-inch-wide strip lengthwise down center of rectangle. Make cuts almost to filling at 1/2-inch intervals on both 12-inch sides. Fold strips over filling, overlapping and crossing in center. Bake 15 to 18 minutes or until lightly browned.

5 – Meanwhile, combine cream cheese, powdered sugar, and vanilla in small bowl; mix well. Drizzle over bars. Cut into 12 pieces to serve.

Nutrition Information:
Calories: 104 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 18 g, Sodium: 93 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/fig-bars/

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Diabetic Dessert of the Week – Double Chocolate Fudgies

May 13, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Double Chocolate Fudgies. To make this week’s 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. The Recipe is 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 2021! 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 – Keto Chocolate Chip Cookies

April 29, 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 Keto Chocolate Chip Cookies. To make this week’s recipe you’ll be needing Almond Flour, Sugar Free Chocolate Chips, Powdered Erythritol, Baking Powder, Salt, Butter, Pure Vanilla Extract, and Whole Milk. The Cookies are 86 calories and 7 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/

Keto Chocolate Chip Cookies
Looking for a diabetes-friendly treat? These keto cookies use an almond flour base and sugar-free chocolate chips to make a delightful dessert that’s low in carbs but high in flavor!

Ingredients
1 cup almond flour
4 tablespoons sugar-free chocolate chips, such as Lily’s brand
2 tablespoons powdered erythritol, or equivalent of stevia
1/8 teaspoon baking powder
Pinch of salt
2 tablespoons butter, melted (or melted coconut oil)
1 teaspoon pure vanilla extract
3 teaspoons whole milk (or nondairy milk)

Directions
Yield: 12 servings
Serving size: 1 cookie

1. Preheat oven to 325°F.

2. Stir dry ingredients in a large bowl.

3. Add in wet ingredients to form a dough.

4. Shape into 1-inch balls.

5. Place cookie balls on a cookie tray and bake on center rack for 10 to 12 minutes.

6. Allow cookies to cool and firm up for 8 to 10 minutes.

Nutrition Information:
Calories: 86 calories, Carbohydrates: 7 g, Fat: 8 g, Sodium: 32 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/keto-chocolate-chip-cookies/

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* 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 – Creamy Strawberry-Banana Tart

April 22, 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 a Creamy Strawberry-Banana Tart. To make this week’s recipe some of the ingredients that you’ll be needing are Frozen Unsweetened Whole Strawberries, Frozen Orange Juice Concentrate, Sugar, Egg Whites, Soft Ladyfingers, Reduced-Fat Whipped Topping, Bananas, and more! The Dish is 113 calories and 19 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/

Creamy Strawberry-Banana Tart
What’s more divine than the classic flavor combination of strawberry and banana? Indulge your taste buds with this fun and summery tart recipe!

Ingredients
1 package (16 ounces) frozen unsweetened whole strawberries, thawed
2 tablespoons plus 1 1/2 teaspoons thawed frozen orange juice concentrate, divided
1/4 cup sugar
1 envelope (1/4 ounce) unflavored gelatin
3 egg whites, beaten
1 package (3 ounces) soft ladyfingers, split
4 teaspoons water
1/2 (8-ounce) container reduced-fat whipped topping
1 medium banana, quartered lengthwise and sliced
1 teaspoon multicolored decorator sprinkles (optional)

Directions
Yield: 10 servings
Serving size: 1 slice

1. Place thawed strawberries and 2 tablespoons orange juice concentrate in blender or food processor; blend until smooth.

2. Combine sugar and gelatin in medium saucepan. Stir in strawberry mixture until well blended. Cook over medium heat, stirring frequently, until boiling.

3. Stir about half of strawberry mixture into beaten egg whites. Return mixture to saucepan. Cook, stirring constantly, over medium heat about 2 minutes, or until slightly thickened. Do not boil. Pour into large bowl. Refrigerate 2 to 21/2 hours, or until mixture mounds when spooned, stirring occasionally.

4. Cut half of ladyfingers in half crosswise. Arrange around edge of 9-inch tart pan with removable bottom. Place remaining ladyfingers in bottom of pan, cutting to fit. Blend remaining 1 1/2 teaspoons orange juice concentrate and water in small bowl. Drizzle over ladyfingers in pan.

5. Fold whipped topping and banana into strawberry mixture; spoon into ladyfinger crust. Refrigerate at least 2 hours. Sprinkle with sprinkles, if desired. Cut into 10 slices.

Nutrition Information:
Calories: 113 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 2 g, Cholesterol: 31 mg, Sodium: 32 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-strawberry-banana-tart/

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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
* 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 – Keto Macaroons

April 15, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is Keto Macaroons. To make this week’s 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 2021! 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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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

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