November 7, 2019 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 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!



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


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.

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

Calories: 138
Fat: 8 grams
Sodium: 106 milligrams
Cholesterol: 41 milligrams
Protein: 2 grams
Carbohydrates: 14 grams

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 comment
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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!


Recipe Yield: Serves 8


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.


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.

Calories: 198
Fat: 13 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Protein: 6 grams
Carbohydrates: 15 grams

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