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 – 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

Cran-Apple Oatmeal

February 23, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for Cran-Apple Oatmeal. To make this Breakfast Oatmeal you’ll be needing 2% Milk, Dried Cranberries, Ground Cinnamon, Salt, Quick Oats, Apple, Equal Spoonful, Pecans, and Vanilla Extract. 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

Cran-Apple Oatmeal
Cran-Apple Oatmeal is prepared with milk, and combined with dried cranberries and fresh apple to create a hot breakfast cereal that’s hard to resist.

Recipe Ingredients:
2 cups 2% or skim milk
1/3 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup old-fashioned or quick oats, uncooked
3/4 cup chopped apple
2 tablespoons Equal® Spoonful*
2 tablespoons chopped pecans (optional)
1/2 teaspoon vanilla extract

Cooking Directions:
1 – Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to boil over medium heat, stirring occasionally.
2 – Add oats and apple. Simmer, uncovered 5 to 6 minutes for old-fashioned (1 to 2 minutes for quick), stirring occasionally, until most of the liquid is absorbed.
3 – Remove from heat. Stir in Equal®, nuts and vanilla.
Makes 2 servings.

*May substitute 3 packets Equal sweetener.

Nutritional Information Per Serving (1/2 of recipe): calories 387, protein 16 g, carbohydrate 64 g, fat 8 g, cholesterol 20 mg, sodium 437 mg.
https://www.cooksrecipes.com/diabetic/cran-apple_oatmeal_recipe.html

Garden Pasta Salad

January 23, 2021 at 6:01 AM | Posted in CooksRecipes, salad | Leave a comment
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I have a recipe for a Garden Pasta Salad to pass along. To make this Salad some of the ingredients you’ll be needing are Penne Pasta, Bell Peppers, Frozen Peas, Sugar Snap Peas, Fat Free Mayonnaise, Spices, Fat Free Milk, Equal Spoonful and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Garden Pasta Salad
Who can resist a creamy pasta and vegetable salad that has 31% less calories than the traditional recipe. Use your favorite vegetables in place of those suggested in the recipe if you like.

Recipe Ingredients:
1 pound penne or medium pasta shells, cooked, drained, cooled
1 large yellow or red bell pepper, sliced
1/2 cup fresh or thawed frozen peas, cooked
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup fat-free milk
1/4 cup minced fresh parsley
3 tablespoons Equal® Spoonful*
2 teaspoons drained green peppercorns, crushed (optional)
Salt and ground black pepper to taste

Cooking Directions:
1 – Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl. Blend mayonnaise, vinegar, milk, parsley, Equal® and peppercorns, if desired.
2 – Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
Makes 10 servings.

*May substitute 4 1/2 packets Equal sweetener

Nutritional Information Per Serving (1/10 of recipe): calories 196, protein 7 g, carbohydrate 40 g, fat 1 g, cholesterol 1 mg, sodium 110 mg.
https://www.cooksrecipes.com/diabetic/garden_pasta_salad_recipe.html

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 comment
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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

Mocha Swirl Cheesecake

December 24, 2020 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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I also have a recipe for a Mocha Swirl Cheesecake to pass along. To make this Cheesecake some of the ingredients you’ll be needing are Reduced Fat Cream Cheese, Equal Spoonful, Eggs, Egg Whites, Instant Coffee Crystals, Unsweetened Cocoa Powder and more! Also included is the recipe for the Pie Crust. This recipe is also 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 2020! https://www.cooksrecipes.com/index.html

Mocha Swirl Cheesecake
Eye catching dessert of cheesecake with a coffee-chocolate mixture swirled throughout. This cheesecake has 47% fewer calories than the original thanks to Equal® and reduced fat dairy products.

Recipe Ingredients:
Crust:
1 cup chocolate wafer crumbs
1/2 cup chopped pecans or almonds
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal® Spoonful*

Cheesecake:
3 (8-ounce each) packages reduced-fat cream cheese, softened
3/4 cup Equal® Spoonful**
2 large eggs
2 large egg whites
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla extract
3 tablespoons Equal® Spoonful***
1 1/4 teaspoons instant coffee crystals
1 teaspoon unsweetened cocoa powder

Cooking Directions:
1 – For Crust: Combine chocolate crumbs, pecans, butter and 3 tablespoons Equal®. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
2 – For Cheesecake: Beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
3 – Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal®, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
4 – Bake in preheated 325°F oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.
Makes 16 servings.

*May substitute 4 1/2 packets Equal sweetener

**May substitute 18 packets Equal sweetener

***May substitute 4 1/2 packets Equal sweetener

Nutritional Information Per Serving (1/16 of recipe): calories 171, protein 7 g, carbohydrate 9 g, fat 12 g, cholesterol 56 mg, sodium 283 mg.
https://www.cooksrecipes.com/diabetic/mocha_swirl_cheesecake_recipe.html

Fruit Baked Apples

November 15, 2020 at 6:01 AM | Posted in CooksRecipes, diabetes | Leave a comment
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I also have a recipe for another side dish, Fruit Baked Apples. These are made using Equal Spoonful, Cornstarch, Ground Cinnamon, Ground Nutmeg, Apple Cider, Dried Fruit Mix, Butter, and Tart Baking Apples. This recipe is also 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 2020! https://www.cooksrecipes.com/index.html

Fruit Baked Apples
A great cold weather dessert, spiced dried fruit mixture fills fresh apples that are baked in an apple cider sauce. The apples fill the house with tempting aromas as they bake.

Recipe Ingredients:
1/2 cup Equal® Spoonful*
1 tablespoon cornstarch
Pinch ground cinnamon
Pinch ground nutmeg
2 cups apple cider or juice
1 (6-ounce) package dried mixed fruit, chopped
1 tablespoon stick butter or margarine
8 tart baking apples

Cooking Directions:
1 – Combine Equal®, cornstarch, cinnamon and nutmeg in medium saucepan. Stir in cider and dried fruit. Heat to boiling.
2 – Reduce heat and simmer, uncovered, 10 to 15 minutes or until fruit is tender and cider mixture is reduced to about 1 cup. Stir in butter until melted.
3 – Remove cores from apples, cutting into but not through bottoms. Peel 1-inch around tops. Place apples in greased baking pan. Fill centers with fruit. Spoon remaining cider mixture over apples.
4 – Bake, uncovered, in preheated 350°F (175°C) oven about 45 minutes or until apples are tender when pierced with a fork.
Makes 8 servings.

*May substitute 12 packets Equal sweetener.

Nutrition information per serving (1 apple): calories 176, protein 1 g, carbohydrate 42 g, fat 2 g, cholesterol 0 mg, sodium 22 mg.
https://www.cooksrecipes.com/diabetic/fruit-baked-apples-diabetic-recipe.html

PEANUT BUTTER CHOCOLATE BARS

November 12, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have another Diabetic Friendly Recipe to pass along, PEANUT BUTTER CHOCOLATE BARS. To make these Bars you’ll be needing Stick Butter, Equal Spoonful, Brown Sugar, 2% Milk, Creamy Peanut Butter, Egg, Vanilla, All Purpose Flour, Quick Oats, Baking Soda, Salt, and Mini Semi-Sweet Chocolate Chips. There’s 6 calories and 7 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 2020! https://diabeticgourmet.com/

PEANUT BUTTER CHOCOLATE BARS
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Ingredients

1/2 cup stick butter, softened
1 cup Equal Spoonful or Granulated*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips

Directions

1 – Beat butter, Equal and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips.
2 – Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350F oven 23 to 25 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
NOTES:
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Recipe Yield: Yield: 48 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 68
Fat: 4 grams
Sodium: 42 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-chocolate-bars

Diabetic Dessert of the Week – LEMON MERINGUE PIE

October 15, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a LEMON MERINGUE PIE. Enjoy the classic Dessert of a LEMON MERINGUE PIE, but this one is Diabetic Friendly! 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 2020! https://diabeticgourmet.com/

LEMON MERINGUE PIE

Ingredients

For Pie Filling:
Pastry for single-crust 9-inch pie
2-1/4 cups water
1/2 cup fresh lemon juice or frozen lemon juice concentrate*
1/2 cup cornstarch
2 eggs
2 egg whites
1-1/2 teaspoons grated lemon peel
1-1/2 cups Equal Spoonful or Granulated**
2 tablespoons stick butter or margarine
1 to 2 drops yellow food coloring (optional)

For Meringue:
3 egg whites
1/4 teaspoon cream tartar
2/3 cup Equal Spoonful or Granulated***
* Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate

** May substitute 36 packets Equal sweetener

Directions

1 – For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
2 – Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.
3 – Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.
4 – For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
5 – Bake pie in 425F oven about 5 minutes or until meringue is lightly browned.
6 – Cool completely on wire rack. Cut pie into wedges.

Recipe Yield: Serves: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 178
Fat: 9 grams
Sodium: 133 milligrams
Cholesterol: 65 milligrams
Protein: 5 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipes/lemon-meringue-pie

Country Peach Tart

October 15, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have another Diabetic Friendly Dessert to pass along, Country Peach Tart. The Tart is made using Pastry Single Pie Crust, Peaches, Equal Spoonful, Ground Cinnamon, and Almond Extract. 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 2020! https://www.cooksrecipes.com/index.html

Country Peach Tart
Easier than a pie, but just as flavorful with rustic appeal, you’ll like this quick to fix dessert filled with cinnamon and almond-flavored peaches.

Recipe Ingredients:
Pastry for single-crust 9-inch pie
4 cups peeled, pitted, sliced fresh peaches or frozen unsweetened peaches, thawed
1/2 cup Equal® Spoonful*
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract

Cooking Directions:
1 – Roll pastry on floured surface to 12-inch circle. Transfer to an ungreased baking sheet.
2 – Combine peaches, Equal®, flour, cinnamon and almond extract. Toss gently to coat. Arrange peach mixture on pastry, leaving 2-inch border around edge of pastry. Bring pastry edge toward center, overlapping as necessary.
3 – Bake tart in preheated 425°F (220°C) oven 25 to 30 minutes or until crust is golden and peaches are tender. Serve warm or at room temperature.
Makes 8 servings.

*May substitute 12 packets Equal sweetener

Nutritional Information Per Serving (1/8 of recipe): calories 161, protein 2 g, carbohydrate 23 g, fat 7 g, cholesterol 5 mg, sodium 100 mg.
https://www.cooksrecipes.com/diabetic/country-peach-tart-diabetic-recipe.html

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