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

Nectarine and Berry Tart

April 30, 2020 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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I’ve got a recipe from the CooksRecipes website for a Nectarine and Berry Tart. Its made using Pastry Pie Crust, Nectarines, Raspberries, Frozen Unsweetened Blueberries, Lemon Juice, Cornstarch, Equal, Lemon Rind, and Ground Allspice. 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Nectarine and Berry Tart
A seasonal dessert with eye-appeal. Fresh blueberries, strawberries and nectarines are enrobed in prepared pie pastry. This ‘bakery like’ tart is easy to make and tastes great.

Recipe Ingredients:
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal® Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice

Cooking Directions:
1 – Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
2 – Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal®, lemon peel and allspice. Toss to coat.
3 – Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
4 – Bake tart in preheated 425°F (220°C) oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/8 of tart): calories 188, protein 2 g, carbohydrate 29 g, fat 7 g, cholesterol 5 mg, sodium 101 mg.

https://www.cooksrecipes.com/diabetic/nectarine-and-berry-pie-diabetic-recipe.html

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