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Diabetic Dessert of the Week – Chocolate Shortbread Cookies

January 12, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Chocolate, Chocolate Shortbread Cookies, Cookies, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Dutch Cocoa Powder, Flour, Food, Granulated Splenda No Calorie Sweetener, recipes, Salt, Splenda Unsalted Butter, Sugar, Vanilla

This week’s Diabetic Dessert of the Week is Chocolate Shortbread Cookies. To make this week’s recipe you’ll be needing , Splenda Unsalted Butter, Granulated Splenda No Calorie Sweetener, Sugar, Vanilla, Salt, Dutch Cocoa Powder, and Flour. There’s 120 calories and 9 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 2023! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly! Recipe for Chocolate Shortbread Cookies from our Desserts recipe section.

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
https://diabeticgourmet.com/diabetic-recipes/chocolate-shortbread-cookies

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

Diabetic Side Dish of the Week – Sweet Potato Orange Cups

November 13, 2022 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: baking, Cooking, CooksRecipes, Diabetes, Diabetic Side Dish of the Week, Food, Granulated Splenda No Calorie Sweetener, Ground Cinnamon, ground ginger, Mini Marshmallows, Orange Juice Apples, oranges, Raisins, recipes, Splenda Brown Sugar Blend, Sweet Potato Orange Cups, Sweet Potatoes

This week’s Diabetic Side Dish of the Week is Sweet Potato Orange Cups. The Cups are made using Oranges, Sweet Potatoes, Granulated Splenda No Calorie Sweetener, Splenda Brown Sugar Blend, Ground Cinnamon, Ground Ginger, Orange Juice Apples, Raisins, and Mini Marshmallows. 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 2022! https://www.cooksrecipes.com/index.html

Sweet Potato Orange Cups
Serve as a side dish or dessert.

Recipe Ingredients:
4 small oranges
2 small cooked and mashed sweet potatoes
1/4 cup Splenda® Granulated No Calorie Sweetener
1/4 cup Splenda® Brown Sugar Blend
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange juice
1/2 cup chopped apples
1/4 cup raisins
3/4 cup mini marshmallows

Cooking Directions:
1 – Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside.
2 – Preheat oven to 325°F (160°C).
3 – Mix potatoes, Splenda® Granulated Sweetener, Splenda® Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended.
4 – Stir in the chopped apples and raisins.
5 – Spoon the potato mixture into the orange halves. Top with the mini marshmallows.
6 – Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; 1 orange cup): Calories: 120; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Total Carbs: 28g; Dietary Fiber: 2g; Sugars: 21g; Protein: 1g.
https://www.cooksrecipes.com/diabetic/sweet_potato_orange_cups_recipe.html

GRANNY SMITH’S APPLE CRISP

October 9, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Butter, Chopped Walnuts, Cooking, Crisp Rice Cereal, dessert, Diabetic Gourmet, Food, Granny Smith Apples, GRANNY SMITH’S APPLE CRISP, Granulated Splenda No Calorie Sweetener, Ground Cinnamon, Old Fashioned Butter, Orange juice, Orange Zest, recipes

Here’s a Dessert that’s Diabetic Friendly and perfect for the Fall Season, GRANNY SMITH’S APPLE CRISP. To make this Dessert Recipe you’ll be needing Granulated Splenda No Calorie Sweetener, Ground Cinnamon, Orange Zest, Orange Juice, Granny Smith Apples, Old Fashioned Butter, Butter, Crisp Rice Cereal, and Chopped Walnuts. There’s 160 calories and 17 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/

GRANNY SMITH’S APPLE CRISP
A perfect warm dessert to serve a cool autumn day. Recipe for Granny Smith’s Apple Crisp from our Dessert recipe section.

Ingredients

1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts

Directions

1 – Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
2 – Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
3 – Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
4 – Bake 45 minutes or until topping is lightly browned. Serve warm.
NOTES:
A perfect warm dessert to serve a cool autumn day.

Recipe Yield: Yield: 8 servings
Serving size: 3/4 cup crisp

NUTRITIONAL INFORMATION PER SERVING:
Calories: 160
Fat: 8 grams
Saturated Fat: 2.5 grams
Fiber: 4 grams
Sodium: 45 milligrams
Cholesterol: 10 milligrams
Protein: 3 grams
Carbohydrates: 21 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/granny-smiths-apple-crisp

Diabetic Dessert of the Week – CHOCOLATE-CHUNK BANANA NUT BREAD THURSDAY

September 15, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, baking, Baking powder, Baking Soda, Bananas, CHOCOLATE-CHUNK BANANA NUT BREAD, Cooking, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet, Eggs, Food, Granulated Splenda No Calorie Sweetener, recipes, Salt, Squares Bakers* Semi-Sweet Baking Chocolate

This week’s Diabetic Dessert of the Week is CHOCOLATE-CHUNK BANANA NUT BREAD. To make this week’s recipe you’ll be needing All Purpose Flour, Granulated Splenda No Calorie Sweetener, Baking Soda, Baking Powder, Salt, Squares Bakers* Semi-Sweet Baking Chocolate, Eggs, Bananas, Oil, Milk, and Chopped Walnuts. There’s 180 calories and 19 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/

CHOCOLATE-CHUNK BANANA NUT BREAD
Recipe for Chocolate-Chunk Banana Nut Bread from our Breads recipe section.

Ingredients

2 cups all-purpose flour
1 cup Splenda No Calorie Sweetener, Granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 (1 ounce) squares Bakers* Semi-Sweet Baking Chocolate
2 eggs
1 cup mashed ripe bananas
1/3 cup oil
1/4 cup milk
1/2 cup chopped walnuts

Directions

1 – Preheat oven to 350 degrees F. Grease 9×5-inch loaf pan. Set aside.
2 – Combine flour, Splenda Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
3 – Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.
4 – Pour into greased loaf pan.
5 – Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Recipe Yield: Serves: 18“Serving Size: 1 (1/2 inch) slice

NUTRITIONAL INFORMATION PER SERVING:
Calories: 180
Fat: 10 grams
Saturated Fat: 2.5 grams
Fiber: 2 grams
Sodium: 105 milligrams
Cholesterol: 25 milligrams
Protein: 4 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-chunk-banana-nut-bread

Diabetic Dessert of the Week – GINGER SNAPS

September 1, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, baking, Baking Soda, Canola Oil, Cinnamon, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Egg Substitute, Food, GINGER SNAPS, Granulated Splenda No Calorie Sweetener, Ground Cloves, ground ginger, Molasses, recipes, Sugar, Unsalted Butter

This week’s Diabetic Dessert of the Week is GINGER SNAPS. To make this recipe you’ll be needing Granulated Splenda No Calorie Sweetener, Sugar, Unsalted Butter, Molasses, Canola Oil, Egg Substitute, All Purpose Flour, Baking Soda, Ground Ginger, Ground Cloves, and Cinnamon. There’s 110 calories and 16 carbs per serving (2 cookies). 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/

GINGER SNAPS
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge. Recipe for Ginger Snaps from our Desserts recipe section.

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

1 – Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2 – Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3 – Preheat oven to 350 degrees F. Lightly oil cookie sheets.
4 – Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
5 – Bake 10-12 minutes or until bottoms are lightly browned.
NOTES:
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

Recipe Yield: Yield: 36 servings
Serving Size: 2 cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4.5 grams
Saturated Fat: 2 grams
Sodium: 75 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/ginger-snaps

Diabetic Dessert of the Week – COCONUT DATE-NUT BALLS

August 18, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Butter, COCONUT DATE-NUT BALLS, Cooking, Crispy Rice Cereal, Dates, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Egg Substitute, Flaked Coconut, Food, Granulated Splenda No Calorie Sweetener, Pecans, recipes

This week’s Diabetic Dessert of the Week is COCONUT DATE-NUT BALLS. To make this week’s Dessert you’ll be needing Flaked Coconut, Butter, Dates, Pecans, Egg Substitute, Granulated Splenda No Calorie Sweetener, and Crispy Rice Cereal. There’s 80 calories and 7 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/

COCONUT DATE-NUT BALLS
Recipe for Coconut Date-Nut Balls from our Desserts recipe section.

Ingredients

3/4 cup flaked coconut
1/2 cup butter
1 (8 ounce) package dates, chopped
3/4 cup chopped pecans
1/2 cup egg substitute
3/4 cup Splenda No Calorie Sweetener, Granulated
3-1/2 cups crispy rice cereal

Directions

1 – Preheat oven to 350 degrees F. Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
2 – Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes).
3 – Beat egg substitute and Splenda Granulated Sweetener for 3 minutes at medium speed with an electric mixer; add to date mixture. Cook over low-heat, stirring constantly, until mixture thickens (about 3 minutes). Stir in rice cereal. Cool to touch. Shape into 1-inch balls. Roll in toasted coconut.

Recipe Yield: Yield: 36 servings
Serving Size: 1 ball

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 5 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 55 milligrams
Cholesterol: under 5 milligrams
Protein: 1 grams
Carbohydrates: 8 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/coconut-date-nut-balls

CINNAMON TWISTS WITH CHOCOLATE DIPPING SAUCE

August 11, 2022 at 6:01 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine | 1 Comment
Tags: baking, Cinnamon, CINNAMON TWISTS WITH CHOCOLATE DIPPING SAUCE, Cooking, dessert, Diabetic Gourmet Magazine, Food, Frozen Puff Pastry, Granulated Splenda No Calorie Sweetener, Milk, orange, recipes, Semi Sweet Chocolate Morsels, Unsalted Butter

Here’s a recipe for CINNAMON TWISTS WITH CHOCOLATE DIPPING SAUCE. To make this Dessert you’ll be needing Granulated Splenda No Calorie Sweetener, Cinnamon, Frozen Puff Pastry, Unsalted Butter, Milk, Orange, and Semi Sweet Chocolate Morsels. There’s 140 calories and 10 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/

CINNAMON TWISTS WITH CHOCOLATE DIPPING SAUCE
Here’s a healthier twist on a churro — twisted dough is sprinkled with cinnamon-sugar and dipped in chocolate. Recipe for Cinnamon Twists with Chocolate Dipping Sauce from our Desserts recipe section.

Ingredients

For Cinnamon Twists

2 tablespoons Splenda No Calorie Sweetener, Granulated
1 tablespoon cinnamon
2 boxes frozen puff pastry, thawed
1/4 cup melted unsalted butter

For Chocolate Sauce

1 cup milk
1 tablespoon Splenda No Calorie Sweetener, Granulated
Juice & zest of 1/4 orange
1/2 cup semi sweet chocolate morsels

Directions

For Cinnamon Twists

1 – Preheat oven to 400F.
2 – Mix Splenda Granulated Sweetener and cinnamon together in a small bowl.
3 – Granulated Sweetener and cinnamon together in a small bowl.
4 – Unfold sheets of puff pastry. Brush each sheet with butter and sprinkle generously with the cinnamon mixture. Lay 2 sheets of puff pastry on top of each other. Cut into 6 strips, lengthwise. Repeat with the next 2 sheets.
5 – Twist each strip, so each set of two strips wrap around each other. Place onto an ungreased cookie sheet.
6 – Bake for 15-20 minutes or until golden brown.
7 – Serve with the Chocolate Sauce.

For Chocolate Dipping Sauce

1 – Heat all ingredients except chocolate in a mediums sauce pan. Add chocolate and stir constantly until chocolate melts and is well mixed, about 10 minutes.
Serve warm alongside the Cinnamon Twists.
NOTES:
Here’s a healthier twist on a churro — twisted dough is sprinkled with cinnamon-sugar and dipped in chocolate.

Recipe Yield: Yield: 12 servings

Serving Size: 1 twist, 2 tablespoons sauce

NUTRITIONAL INFORMATION PER SERVING:
Calories: 140
Fat: 10 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 75 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/cinnamon-twists-with-chocolate-dipping-sauce

Diabetic Dessert of the Week – CHOCOLATE MOCHA CHEESECAKE

June 16, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Cheesecakes, CHOCOLATE MOCHA CHEESECAKE, Cooking, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet, Egg Whites, Eggs, Food, Granulated Splenda No Calorie Sweetener, Instant Espresso Crystals, recipes, Reduced Fat Chocolate Wafers, Sugar-Free Swiss Miss Instant Cocoa Mix, Unsweetened Cocoa Powder

This week’s Diabetic Dessert of the Week is a CHOCOLATE MOCHA CHEESECAKE. To make this week’s Recipe some of the ingredients that you’ll be needing are Reduced-Fat Chocolate Wafers, Unsweetened Cocoa Powder, Granulated Splenda No Calorie Sweetener, Eggs, Egg Whites, Instant Espresso Crystals, Sugar-Free Swiss Miss Instant Cocoa Mix 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/

CHOCOLATE MOCHA CHEESECAKE
You might also like this recipe for Sugar Free Mocha Cheesecake Bars Recipe for Chocolate Mocha Cheesecake from our Desserts recipe section.

Ingredients

Crust Ingredients

44 Reduced-Fat Chocolate Wafers, crushed
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1/4 cup Splenda No Calorie Sweetener, Granulated
Batter Ingredients 3 (8 ounce) packages reduced-fat cream cheese
3/4 cup Splenda No Calorie Sweetener, Granulated
2 eggs
2 egg whites
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup reduced-fat sour cream
2 teaspoons vanilla
1-1/4 teaspoons instant espresso crystals
2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

Directions

1 – Preheat oven to 400 degrees F.
2 – Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
3 – Reset oven temperature to 325 degrees F.
4 – Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
5 – Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
6 – Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
7 – Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
NOTES:
You might also like this recipe for Sugar Free Mocha Cheesecake Bars

Recipe Yield: Yield: 16 servings Serving Size: 1 slice (1/16 of cheesecake)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 200
Fat: 13 grams
Saturated Fat: 8 grams
Sodium: 270 milligrams
Cholesterol: 65 milligrams
Protein: 7 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-mocha-cheesecake