LEMON POUND CAKE
December 30, 2021 at 6:01 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine | Leave a commentTags: baking, Cake, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Equal Sweetener, Food, Lemon juice, LEMON POUND CAKE, recipes, Yogurt
Here’s a recipe for a LEMON POUND CAKE. Equal Sweetener replaces the Sugar in the recipe. You’ll also be using Bisquick Reduced Fat Baking Mix, Low Fat Yogurt, and 2% Milk. Sugar Free Pound Cake sure does sound good! 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/
LEMON POUND CAKE
This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!
Recipe Yield: 16 servings.
Ingredients
Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.
Directions
1 – Preheat oven to 350F.
2 – Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
3 – Combine baking mix, Equal, cornstarch and lemon peel.
4 – Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
5 – Spoon mixture into prepared pan.
6 -Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
7- Let cake cool in pan 5 minutes.
8- Remove and cool completely on wire rack.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 137
Fat: 6 grams
Sodium: 258 milligrams
Cholesterol: 35 milligrams
Protein: 3 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake
APPLE OATMEAL RAISIN COOKIES
December 2, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 CommentTags: APPLE OATMEAL RAISIN COOKIES, Apple Sauce, baking, Cookies, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Equal Sweetener, Old Fashioned Oats, recipes, Spices
For this week’s Diabetic Dish of the Week its Cookies, APPLE OATMEAL RAISIN COOKIES. Made using Equal Spoonful or Granulated instead of Sugar and Unsweetened Applesauce. 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/
APPLE OATMEAL RAISIN COOKIES
Recipe for Apple Oatmeal Raisin Cookies from our Desserts recipe section.
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
1 – Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
2 – Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
3 – Store in airtight containers at room temperature.
Recipe Yield: Yield: 4 dozen cookies Serving size: 1 cookie
NUTRITIONAL INFORMATION PER SERVING:
Calories: 63
Fat: 2 grams
Sodium: 43 milligrams
Cholesterol: 8 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Double Chocolate Brownies
February 11, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: applesauce, baking, Baking powder, Chocolate Chips, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Double Chocolate Brownies, Equal Sweetener, Flour, Food, recipes, Stick Butter
I have a recipe for some Double Chocolate Brownies. These Brownies are only 105 calories and 10 carbs per serving! To prepare these Brownies you’ll be needing Stick Butter, Unsweetened Applesauce, Eggs, Vanilla Extract, All Purpose Flour, Equal Spoonful, Semisweet Chocolate Chips, Unsweetened Cocoa, Baking Powder 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 2021! https://diabeticgourmet.com/
Double Chocolate Brownies
Applesauce replaces part of the fat, sweetener all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips—so who can resist these delicious brownies?
Recipe Ingredients:
6 tablespoons stick 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 semisweet chocolate chips or mini 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 – Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350° F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
Makes 16 brownies.
*May substitute 24 packets Equal sweetener.
Nutritional Information Per Serving (1/16 of recipe; 1 brownie): calories 105; protein 2 g; carbohydrate 10 g; fat 7 g; cholesterol 38 mg; sodium 77 mg.
https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies
Jamaican Curried Rice
January 12, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a commentTags: Black Beans, Cashews, Coking, Cooking, CooksRecipes, Curry, Diabetes, Equal Sweetener, Food, Jamaican Curried Rice, Lime juice, Peppers, recipes, Rice
I have a recipe for a Jamaican Curried Rice to pass along. Add flavor and a little heat to your next Meal. Using Rice, Black Beans, Red Bell Pepper, Curry Powder, Onions, Cashews, and Pineapple. This should go good with any dish but especially your Seafood Dishes! 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
Jamaican Curried Rice
This zesty flavored rice dish combines cooked rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry get your attention and add that great island taste.
Recipe Ingredients:
2 teaspoons olive oil
1 cup diced red bell pepper
1/2 cup sliced green onions
2 tablespoons curry powder
3 cups hot cooked rice
1/4 cup Equal® Spoonful*
2 tablespoons lime juice
1/2 teaspoon salt
1 (20-ounce) can pineapple chunks, drained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salted cashews
Cooking Directions:
1 – Heat oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes. Add curry powder; stir 30 seconds.
2 – Combine cooked rice, Equal®, lime juice and salt in medium-size bowl. Stir in cooked vegetable mixture, pineapple and black beans. Rice may be served warm or at room temperature. Sprinkle
with cashews just before serving.
Makes 8 servings.
*May substitute 6 packets Equal sweetener
Nutritional Information Per Serving (1/8 of recipe): calories 196, protein 6 g, carbohydrate 31 g, fat 3 g, cholesterol 0 mg, sodium 474 mg.
https://www.cooksrecipes.com/diabetic/jamaican_curried_rice_recipe.html
Diabetic Dessert of the Week – GOLDEN PEANUT BUTTER COOKIES
July 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: baking, Baking powder, Baking Soda, Butter, Cooking, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Egg Substitute, Equal Sweetener, Flour, Food, GOLDEN PEANUT BUTTER COOKIES, Light Brown Sugar, Pure Maple Syrup, recipes, Vanilla extract, Whole Wheat Pastry Flour
This week’s Diabetic Dessert of the Week is – GOLDEN PEANUT BUTTER COOKIES. To make these Cookies you’ll be needing Whole Wheat Pastry Flour, Flour, Equal Sweetener, Baking Soda, Baking Powder, Butter, Light Brown Sugar, Egg Substitute, Pure Maple Syrup, and Vanilla Extract. The Cookies are 77 calories and 9 carbs per cookie. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Care Tips, Diabetes News and much more so be sure to check it out! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/
GOLDEN PEANUT BUTTER COOKIES
Ingredients
1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Directions
1 – Preheat oven to 350 degrees F.
2 – Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
3 – Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
4 – Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
5 – Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Recipe Yield: Yield: 40 cookies“Serving size: 1 cookie
NUTRITIONAL INFORMATION PER SERVING:
Calories: 77
Fat: 4 grams
Saturated Fat: 0.7 grams
Fiber: 0.9 grams
Sodium: 82 milligrams
Protein: 2 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/golden-peanut-butter-cookies
PEANUT BUTTER GRANOLA BITES
January 30, 2020 at 6:01 AM | Posted in Uncategorized | Leave a commentTags: baking, Chunky Peanut Butter, Cinnamon, Cooking, Cornflakes, dessert, Diabetic Gourmet Magazine, Egg Substitute, Equal Spoonful, Equal Sweetener, Food, Honey, Peanut Butter Granola Bites, Quick Oats, recipes, Seedless Raisins, Vanilla
I’ve got a second Diabetic Dessert to share, PEANUT BUTTER GRANOLA BITES. This one is made using Cornflakes, Quick Oats, Seedless Raisins, Chunky Peanut Butter, Egg Substitute, Equal Spoonful, Honey, Vanilla, Cinnamon, and Equal Sweetener. Cornflakes, Peanut Butter, and Honey together in one Bite, I’ll take it! The Recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes and Tips. Enjoy and eat Healthy in 2020! https://diabeticgourmet.com/
PEANUT BUTTER GRANOLA BITES
Ingredients
2 cups cornflakes
1 cup quick oats, uncooked
2/3 cup seedless raisins
1/2 cup chunky peanut butter
1/2 cup egg substitute OR 4 egg whites
1 cup Equal Spoonful or Granulated*
1 tablespoon honey
2 teaspoons vanilla
1 teaspoon ground cinnamon
* May substitute 24 packets Equal sweetener
Directions
1 – Combine cornflakes, oats and raisins in large bowl.
2 – Combine peanut butter and egg substitute in medium bowl. Stir in Equal, honey, vanilla and cinnamon until well blended. Spoon over cereal mixture. Toss gently to combine. Let stand 5 minutes.
3 – Preheat oven to 350F. Shape mixture into 1-inch balls. Place on lightly sprayed baking sheet. Bake 8 to 10 minutes or until light golden and dough is set. Remove from baking sheet and cool completely on wire rack.
4 – Store in airtight containers at room temperature.
NOTES:
This hearty cookie is filled with lots of fiber and good flavor. Chunky peanut butter, oats, raisins and cornflakes provide fiber; a touch of honey, Equal and ground cinnamon add great flavor.
Recipe Yield: Yield: 2-1/2 dozen (1 per serving)
NUTRITIONAL INFORMATION PER SERVING:
Calories: 56
Fat: 2 grams
Sodium: 42 milligrams
Protein: 2 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-granola-bites
CHOCOLATE CHIP FUDGIE CUPS
November 7, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Brown Sugar, CHOCOLATE CHIP FUDGIE CUPS, Chocolate Chips, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Equal Sweetener, Food, Nuts, recipes
I have another Diabetic Friendly Dessert to pass along, CHOCOLATE CHIP FUDGIE CUPS. This one is from the Diabetic Gourmet Magazine website. The Dessert is 138 calories and 14 carbs per serving. At the Diabetes Gourmet website you’ll find a fantastic selection of Diabetes Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
CHOCOLATE CHIP FUDGIE CUPS
Ingredients
Chocolate Chip Dough:
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful*
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
Fudge Nut Filling:
1 cup Equal Spoonful**
3/4 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/3 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
6 tablespoons stick butter, softened
2 eggs
1 teaspoon vanilla
* May substitute 8 packets Equal sweetener
** May substitute 24 packets Equal sweetener
Directions
1 – For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
2 – Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
3 – For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
4 – Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
5 – Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
6 – Store in airtight containers at room temperature.
NOTES:
This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.
Recipe Yield: Yield: makes 2 dozen
NUTRITIONAL INFORMATION PER SERVING:
Calories: 138
Fat: 8 grams
Sodium: 106 milligrams
Cholesterol: 41 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-chip-fudgie-cups
Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY
July 18, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Apple Cheesecake, Apple Sauce, Baking, Cooking, Cream cheese, dessert, Diabetic Dessert of the Week, Equal Sweetener, Food, recipes, Sour cream, Spices
Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY
This weeks Diabetic Dessert of the Week is a APPLE CHEESECAKE. Apple Sauce, Cream Cheese, Equal Sweetener, Spices, and Sour Cream are just some of the ingredients you’ll need to make this Diabetic Friendly Recipe. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
APPLE CHEESECAKE
Recipe Yield: Serves 8
Ingredients
Crust Ingredients
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 packets Equal sweetener*
Cheesecake Ingredients
2 packages (8 ounces each) reduced fat cream cheese, softened
24 packets Equal sweetener**
1-2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream
Fresh mint, optional
* Substitute 2 tablespoons Equal Spoonful for the packets.
** Substitute 1 cup Equal Spoonful for the packets.
Directions
1 – Preheat oven to 325F
For Crust:
2 – Combine all ingredients.
3 – Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
4 – Bake 10 minutes. Cool on wire rack while preparing Cheesecake.
For Cheesecake:
5 – Beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined.
6 – Mix in applesauce, eggs, egg whites and lemon juice until blended.
7 – Stir in cornstarch, cinnamon, apple pie spice and vanilla.
8 – Fold in sour cream until combined.
9 – Pour cheesecake mixture over baked crust.
10 – Bake 45 to 50 minutes or until center of cake is almost set.
11 – 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.
12 – To serve, remove side of pan. Garnish with fresh mint, if desired. Cut cake into wedges.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 13 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Protein: 6 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipe/apple-cheesecake
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