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Diabetic Dessert of the Week – BLUEBERRY CHEESECAKE BARS

January 5, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, BLUEBERRY CHEESECAKE BARS, Cooking, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet, Food, Frozen Blueberries, Graham Crackers, Granulated Splenda No Calorie Sweetener, Large Eggs, Light Butter, recipes, Reduced Fat Cream Cheese, Reduced Fat Sour Cream, Reduced Sugar Apricot Preserves, Vanilla extract

This week’s Diabetic Dessert of the Week is BLUEBERRY CHEESECAKE BARS. To make this week’s recipe you’ll be needing Graham Crackers, Granulated Splenda No Calorie Sweetener, Light Butter, Reduced Fat Cream Cheese, Large Eggs, Reduced Fat Sour Cream, Vanilla Extract, Frozen Blueberries, Reduced Sugar Apricot Preserves and Water. There’s 100 calories and 8 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 2023! https://diabeticgourmet.com/

BLUEBERRY CHEESECAKE BARS
Recipe for Blueberry Cheesecake Bars from our Dessert recipe section.

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced fat cream cheese, softened
2/3 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water

Directions

1 – Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
2 – Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
3 – Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
4 – Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
5 – Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

Recipe Yield: Serves: 20

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 110 milligrams
Cholesterol: 40 milligrams
Protein: 3 grams
Carbohydrates: 8 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/blueberry-cheesecake-bars

Diabetic Dessert of the Week – CRANBERRY-ALMOND TARTS

December 29, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Almond Extract, Almonds, baking, Cooking, Cranberries, CRANBERRY-ALMOND TARTS, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Food, Granulated Splenda No Calorie Sweetener, Non-Dairy Whipped Topping, recipes, Refrigerated Pie Crusts, Toasted Almond Slices, Water

This week’s Diabetic Dessert of the Week is – CRANBERRY-ALMOND TARTS. The Tarts are made using Refrigerated Pie Crusts, Granulated Splenda No Calorie Sweetener, Water, Cranberries, Almonds, Almond Extract, Non-Dairy Whipped Topping, and Toasted Almond Slices. The Tarts are 100 calories and 8 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 2022! https://diabeticgourmet.com/

CRANBERRY-ALMOND TARTS
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party. Recipe for Cranberry-Almond Tarts from our Desserts recipe section.

Ingredients

1/2 (15 ounce) container refrigerated pie crusts
3/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup water
1 (12 ounce) bag fresh or frozen cranberries, thawed
1/4 cup chopped almonds, toasted
1/2 teaspoon almond extract
1 (8 ounce) carton non-dairy whipped topping
1/4 cup toasted almond slices

Directions

1 – Preheat oven to 375 degrees F.
Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2- inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary. Place squares in ungreased miniature muffin pans. Place in freezer.
2 – Combine Splenda Granulated Sweetener and water in a saucepan, stirring until blended. Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry shells.
3 – Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
NOTES:
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

Recipe Yield: Servings Per Recipe: 24Serving Size: 1 square tart

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 2.5 grams
Fiber: 1 grams
Sodium: 55 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/cranberry-almond-tarts

CHOCOLATE OATMEAL COOKIES

December 29, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, Almond Extract, baking, CHOCOLATE OATMEAL COOKIES, Cocoa Powder, Cooking, dessert, Diabetes, Diabetic Gourmet, Eggs, Food, recipes, Rolled oats, Salt, Splenda Sugar Blend, Trans Free Margarine, Vanilla extract

Passing along a recipe for 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 2022! 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

Appetizer of the Week – ASIAN BEEF KABOBS

December 24, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Appetizer of the Week, Appetizers, ASIAN BEEF KABOBS, Beef Top Sirloin Steak Boneless, Broiling, Cooking, Dark Sesame Oil, Diabetic Gourmet, Dry Sherry, Food, Green Onions, Grilling, Hoisin sauce, Light Brown Sugar, recipes

This week’s Appetizer of the Week is ASIAN BEEF KABOBS. To make this week’s recipe you’ll be needing Beef Top Sirloin Steak Boneless, Hoisin Sauce, Dry Sherry, Light Brown Sugar, Dark Sesame Oil, and Green Onions. There’s 53 calories and 2 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 2022! https://diabeticgourmet.com/

Recipe for Asian Beef Kabobs from our Appetizers recipe section.
Ingredients

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
1/4 cup hoisin sauce
2 tablespoons dry sherry
2 teaspoons packed light brown sugar
1 teaspoon dark sesame oil
6 green onions, sliced diagonally into 1-1/2-inch pieces

Directions

1 – Soak sixteen 6-inch bamboo skewers in enough water to cover 10 minutes; drain.
2 – Meanwhile combine hoisin sauce, sherry, brown sugar and sesame oil; set aside.
3 – Trim fat from beef steak. Cut steak crosswise into 1/4-inch thick strips. Alternately thread beef, weaving back and forth, and green onion pieces onto skewers.
4 – Place kabobs on rack in broiler pan so surface of kabobs is 3 to 4 inches from heat. Brush with half of hoisin mixture. Broil 9 to 12 minutes, turning once, and brushing with remaining hoisin mixture.

Recipe Yield: Yield: 16 appetizers

NUTRITIONAL INFORMATION PER SERVING:
Calories: 53
Fat: 2 grams
Sodium: 47 milligrams
Cholesterol: 19 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipe/asian-beef-kabobs

Diabetic Side Dish of the Week – SOUTHWEST PASTA SALAD

December 18, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
Tags: Avocado, Cherry Tomatoes, Cilantro, Cooking, Diabetic Gourmet, Diabetic Side Dish of the Week, Dreamfields Elbows Pasta, Food, fresh Lime Juice, Jalapeno Chiles, recipes, Red Bell Pepper, Reduced-Fat Mayonnaise, Salt, SOUTHWEST PASTA SALAD, sweet onion, Tomato Salsa

This week’s Diabetic Side Dish of the Week is a SOUTHWEST PASTA SALAD. To make this week’s Side Dish you’ll be needing Dreamfields Elbows Pasta, Cherry Tomatoes, Red Bell Pepper, Sweet Onion, Avocado, Cilantro, Jalapeno Chiles, Reduced Fat Mayonnaise, Tomato Salsa, Fresh Lime Juice, and Salt. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

SOUTHWEST PASTA SALAD
The flavors of Southwest are a mixture of flavors from cool and creamy, hot and spicy, and a dash of sour tartness. A must have at any picnic. Recipe for Southwest Pasta Salad from our recipe section.

Ingredients

1 box Dreamfields Elbows or Penne Rigate
1 cup cherry or grape tomatoes, halved
1 red bell pepper, cut into thin strips
1 large sweet onion, halved and thinly sliced
1 avocado, diced
1/4 cup chopped cilantro
1 to 2 jalapeno chiles, seeded and chopped
1 cup reduced-fat mayonnaise
1 cup tomato salsa
1 tablespoon fresh lime juice
1/2 teaspoon salt

Directions

1 – Cook pasta according to package directions; drain. Rinse with cold water; drain again. In large serving bowl combine pasta, tomatoes, bell pepper, onion, avocado, cilantro and jalapeo.
2 – For dressing, in small bowl whisk together mayonnaise, salsa, lime juice and salt. Add to pasta mixture; toss gently. Serve immediately or cover and refrigerate to chill.
NOTES:
The flavors of Southwest are a mixture of flavors from cool and creamy, hot and spicy, and a dash of sour tartness. A must have at any picnic.

Recipe Yield: Makes 8 side dish servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 313
Calories from fat: 44
Fat: 14 grams
Saturated Fat: 2 grams
Fiber: 7 grams
Sodium: 595 milligrams
Cholesterol: 13 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/southwest-pasta-salad

Diabetic Dessert of the Week – MINT CHEESECAKE BARS

December 15, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Eggs, Food, Graham Crackers, MINT CHEESECAKE BARS, Plenda, recipes, Reduced Fat Cream Cheese, Semisweet Chocolate

This week’s Diabetic Dessert of the Week is – MINT CHEESECAKE BARS. Replacing Sugar in the Dessert will be Splenda sweetener. Graham Crackers, Reduced Fat Cream Cheese, Eggs, Semisweet Chocolate are just some of the other ingredients that you’ll be needing. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

MINT CHEESECAKE BARS

Recipe Yield: 20 Servings

Ingredients

Crust

2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1-1/4 cups graham cracker crumbs
1/3 cup light butter, melted
Filling

12 ounces reduced fat cream cheese
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
2 drops green food color
Chocolate Drizzle
12 (1 ounce) squares semisweet chocolate

Directions

1 – Preheat oven to 350 degrees F.
2 – Spray one eight-inch square pan with baking spray. Set aside
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.
4 – Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.
5 – Pour over prepared crust.
6 – Bake in preheated oven for 30 minutes, or until firm.
7 – Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Calories from fat: 100
Fat: 11 grams
Saturated Fat: 6 grams
Fiber: 1 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 15 grams
Sugars: 11 grams
https://diabeticgourmet.com/diabetic-recipe/mint-cheesecake-bars

Diabetic Dessert of the Week – MINI CHOCOLATE MINT CHEESECAKES

December 8, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 1 Comment
Tags: baking, Candy Wafers, Chocolate Chips, Chocolate Wafer Cookies, Cooking, Cream cheese, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Food, MINI CHOCOLATE MINT CHEESECAKES, recipes

This week’s Diabetic Dessert of the Week is – MINI CHOCOLATE MINT CHEESECAKES. Even with Diabetes you still enjoy a Delicious and Diabetic Friendly Dessert like MINI CHOCOLATE MINT CHEESECAKES. It’s only 100 calories and 9 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 2022! https://diabeticgourmet.com/

MINI CHOCOLATE MINT CHEESECAKES
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year. Recipe for Mini Chocolate Mint Cheesecakes from our Desserts recipe section.

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creame de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream

Directions

1 – Heat oven to 325F.
2 – In small bowl, combine crushed cookie crumbs and melted butter.
3 – Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
4 – In mixing bowl, beat cream cheese and sugar until blended.
5 – Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
6 – Pour evenly over crumbs.
7 -Bake 20 minutes.
8 – Cool. Refrigerate until serving.
9 – Before serving, top with a dollop of sweetened whipped cream.
NOTES:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.

Recipe Yield: Makes 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 55 milligrams
Cholesterol: 25 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes

GRILLED TUNA NICOISE SALAD

December 6, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
Tags: Canola Oil Cooking Spray, Cooking, Diabetic Gourmet, Food, GREEN BEANS, GRILLED TUNA NICOISE SALAD, Grilling, Pitted Kalamata Olives, recipes, Red Potatoes, Spinach Leaves, Tuna Steaks, Vinaigrette

From the Diabetic Gourmet website it’s GRILLED TUNA NICOISE SALAD. Included are recipes for the Salad and Vinaigrette. Some of the Ingredients that you’ll be needing are Red Potatoes, Green Beans, Tuna Steaks, Canola Oil Cooking Spray, Spinach Leaves, Pitted Kalamata Olives, Red Wine Vinegar, Garlic Cloves, and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

GRILLED TUNA NICOISE SALAD
This light dish is a great choice for lunch or al fresco dinner. Recipe for Grilled Tuna Nicoise Salad from our Main Dishes recipe section.

Ingredients

Salad Ingredients:

3/4 lb small red potatoes, diced
1/2 lb green beans, trimmed
4 tuna steaks ( 4 oz each, about 3/4-inch thick)
Canola oil cooking spray
4 cups (2 oz) baby spinach leaves
16 pitted kalamata olives, coarsely chopped

Vinaigrette Ingredients:

2 Tbsp canola oil
2 Tbsp red wine vinegar
1 Tbsp water
1/8 tsp salt
1/2 medium clove garlic, minced
1/8 tsp dried red pepper flakes
1 Tbsp chopped fresh oregano leaves or 1 tsp dried oregano leaves

Directions

1 – Steam potatoes and green beans 6 minutes or just until tender. Drain and rinse with cold water, shaking off excess liquid.
2 – While vegetables cook, combine vinaigrette ingredients in a small jar, secure with lid, and shake well to blend completely. Set aside 1/4 cup (60 ml) vinaigrette and brush remaining vinaigrette (1 Tbsp) over fish.
3 – Coat a grill pan with canola oil cooking spray and heat over medium-high heat until hot. Grill tuna over high heat 3 minutes on each side or until medium-rare or desired degree of doneness. (Do not overcook or fish will be tough.)
4 – Divide greens equally on four serving plates. Arrange potatoes, green beans, and olives over greens. Drizzle 1 Tbsp vinaigrette evenly over each salad and top with tuna.

NOTES:
This light dish is a great choice for lunch or al fresco dinner.

Recipe Yield: Yield: 4 servings. Serving size: 1-1/2 cups and 1 tuna steak.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 345
Fat: 14 grams
Saturated Fat: 2 grams
Fiber: 5 grams
Sodium: 280 milligrams
Cholesterol: 40 milligrams
Protein: 29 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/grilled-tuna-nicoise-salad

MOM’S SOUTHERN PECAN PIE

November 17, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
Tags: baking, Cooking, Cornstarch, dessert, Diabetic Gourmet, Eggs, Envelope Plain Gelatin, Espresso, Food, Fruit Sweetener, MOM’S SOUTHERN PECAN PIE, Pecan Halves, Pie Shell, Pies, recipes, Unsweetened Apple Sauce, Vanilla, Water

Here’s a recipe for MOM’S SOUTHERN PECAN PIE. To make this recipe you’ll be needing Pie Shell, Fruit Sweetener, Envelope Plain Gelatin, Unsweetened Apple Sauce, Water, Cornstarch, Eggs, Vanilla, Espresso, and Pecan Halves. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

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

Ingredients

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

Directions

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

Recipe Yield: Servings: 10

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

Diabetic Dessert of the Week – APRICOT-WALNUT SWIRL COFFEECAKE

November 3, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: 2% Milk, APRICOT-WALNUT SWIRL COFFEECAKE, baking, Bisquick Reduced Fat Baking Mix, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Eggs, Food, Granulated Equal Spoonful, Low Fat Yogurt, recipes, Sugar Free Apricot Preserves Chopped Nuts, Vanilla

This week’s Diabetic Dessert of the Week is an APRICOT-WALNUT SWIRL COFFEECAKE. To make this week’s recipe some of the ingredients you’ll be needing are Bisquick Reduced Fat Baking Mix, Granulated Equal Spoonful, Low Fat Yogurt, 2% Milk, Eggs, Vanilla, Sugar Free Apricot Preserves and Chopped Nuts. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

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

Ingredients

Walnut Filling:

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

Coffeecake:

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

** May substitute 48 packets Equal sweetener

Directions

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

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

Recipe Yield: Yield: 16 servings

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