Diabetic Dessert of the Week – Pumpkin Tartlets

November 18, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Pumpkin Tartlets. To make this week’s Dessert you’ll be needing Refrigerated Pie Crust, Solid Pack Pumpkin, Fat Free Skim Milk, Egg, Sugar Substitute, Granulated Sugar, Ground Cinnamon, Vanilla, Salt, Ground Nutmeg, Ground All Spice, and Fat Free Whipped Topping. There are 122 calories, and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Pumpkin Tartlets
Whether you’re looking for a party-perfect treat to serve up on Halloween or a dessert for your Thanksgiving table, this pumpkin-packed recipe is sure to delight!

Ingredients
Nonstick cooking spray
1 refrigerated pie crust (half of 15-ounce package)
1 can (15 ounces) solid-pack pumpkin
1/4 cup fat-free (skim) milk
1 egg
3 tablespoons sugar substitute*
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground allspice
1 1/2 cups fat-free whipped topping

Directions
Yield: 12 servings
Serving size: 1 tartlet

1. Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray.

2. Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.

3. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.

4. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes more, or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Spoon 2 tablespoons whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon and/or nutmeg, if desired.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-tartlets/

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Appetizer of the Week – Tex Mex Cranberry Salsa

September 18, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is a Tex Mex Cranberry Salsa. To make this week’s Recipe you’ll be needing Water, Granulated Sugar, Frozen Cranberries, Jalapeño Peppers, Dried Cilantro, Ground Cumin, Green Onion, and fresh Lime Juice. There’s 47 calories and 11 net 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

Tex Mex Cranberry Salsa
Traditional Tex-Mex flavors add a spicy kick to this colorful, festive salsa that goes well with an assortment of foods, from tortilla chips to grilled and roasted meats — including the holiday bird!

Recipe Ingredients:
1 cup water
1 cup granulated sugar
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries
2 tablespoons chopped canned jalapeño peppers
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1 green onion, white and green parts, sliced
1 teaspoon fresh lime juice

Cooking Directions:
1 – Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.
2 – Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.
Makes about 2 1/2 cups.

Nutritional Information Per Serving: (2 tablespoons): Calories 47, Sodium 13mg, Pot. 17mg, Total Carb. 12grams, Dietary Fiber 1gram, Sugars 10grams, Vit. A 21 IU, Vit. C 2mg, Calcium 1mg
https://www.cooksrecipes.com/appetizer/tex_mex_cranberry_salsa_recipe.html

Dried Cherry and Almond Scones

July 8, 2021 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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I have a recipe for Dried Cherry and Almond Scones to pass along. to make the Scones you’ll be needing Large Egg, Egg White, Canola Oil, Splenda® Granulated No Calorie Sweetener, Splenda Sweetener, Buttermilk, Almond Extract, Nonfat Dry Milk, Baking Powder, Baking Soda, All-Purpose Flour, Dried Cherries, and Granulated Sugar. 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

Dried Cherry and Almond Scones
Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.

Recipe Ingredients:
1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.

Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/dried_cherry_and_almond_scones_recipe.html

Summer Fruit Salad

July 1, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Summer Fruit Salad. To make this refreshing Fruit Salad you’ll be needing Blueberries, Blackberries, Raspberries, Strawberries, Peaches, Grapes, Lime Juice, and Granulated Sugar. The Dish is 106 calories and 23 net carbs per serving. Beat the Heat! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Summer Fruit Salad

Ingredients
Preparation time: 30 minutes (includes standing time)

1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/2 cup fresh raspberries
1/2 cup fresh strawberries, hulled and sliced
2 medium-size ripe peaches, thinly sliced
1 cup seedless grapes
2 tablespoons fresh lime juice
2 tablespoons granulated sugar

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Combine the fruit in a large bowl. Combine the lime juice and sugar. Add to the fruit mixture and toss to blend. Allow the fruit salad to stand for 20 minutes before serving to allow flavors to blend.

Nutrition Information:
Calories: 106 calories, Carbohydrates: 27 g, Protein: 1 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 4 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/summer-fruit-salad/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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“Meatless Monday” Recipe of the Week – Diner Griddle Cakes  

May 24, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Diner Griddle Cakes. To make this week’s recipe you’ll be needing All Purpose Flour, Baking Powder, Baking Soda, Granulated Sugar, Salt, Eggs, Vanilla Yogurt, and Buttermilk. No Meat needed to start the day with this week’s recipe. 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

Diner Griddle Cakes
The vanilla yogurt and buttermilk contributes to the tenderness of these pancakes as well as giving them a subtle sourdough-like flavor that goes well with butter and warm maple syrup.

Recipe Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
2 tablespoons granulated sugar
1/4 teaspoons salt
2 large eggs
1 cup vanilla yogurt
2 cups buttermilk
1/4 cup butter, melted
2 to 4 tablespoons butter to grease griddle

Cooking Directions:
1 – In a large bowl, stir together flour, baking powder, baking soda, sugar and salt; set aside.
2 – In a small bowl, beat eggs; add yogurt and mix well. Stir in buttermilk and melted butter.
3 – Pour liquid ingredients into dry ingredients all at once and whisk just until moistened.
4 – Heat griddle and 2 tablespoons butter over medium heat (300ºF / 150ºC for electric griddle).
5 – Pour 1/4 cup batter into griddle for each pancake. Cook 2 to 3 minutes until underside is golden, then flip. Cook 3 to 4 minutes more, until center springs back when gently pressed. Use additional butter, if necessary to prepare remaining batter.

Makes 24 pancakes.
https://www.cooksrecipes.com/breakfast/diner_griddle_cakes_recipe.html

Diabetic Dessert of the Week – Fig Bars

May 20, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is Fig Bars. To make this week’s Recipe some of the ingredients that you’ll be needing are Dried Figs, Granulated Sugar, All Purpose Flour, Quick Oats, Fat Free Skim Milk, Reduced Fat Cream Cheese, and more! There’s 104 calories and 17 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Fig Bars
These homemade Fig Bars are sure to satisfy your sweet tooth!

Ingredients

1/2 cup dried figs

6 tablespoons hot water

1 tablespoon granulated sugar

2/3 cup all-purpose flour

1/2 cup quick oats

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons oil

3 tablespoons fat-free (skim) milk

1 ounce reduced-fat cream cheese

1/3 cup powdered sugar

1/2 teaspoon vanilla

Directions
Yield: 12 servings
Serving size: 1 bar (1/12 of total recipe)

1 – Preheat oven to 400°F. Spray cookie sheet with nonstick cooking spray.

2 – Combine figs, water and granulated sugar in food processor or blender; process until figs are finely chopped. Set aside.

3 – Combine flour, oats, baking powder, and salt in medium bowl. Add oil and just enough milk, 1 tablespoon at a time, until mixture forms a ball.

4 – On lightly floured surface, roll dough into 12×9-inch rectangle. Place dough on prepared cookie sheet. Spread fig mixture in 2-1/2-inch-wide strip lengthwise down center of rectangle. Make cuts almost to filling at 1/2-inch intervals on both 12-inch sides. Fold strips over filling, overlapping and crossing in center. Bake 15 to 18 minutes or until lightly browned.

5 – Meanwhile, combine cream cheese, powdered sugar, and vanilla in small bowl; mix well. Drizzle over bars. Cut into 12 pieces to serve.

Nutrition Information:
Calories: 104 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 18 g, Sodium: 93 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/fig-bars/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Diabetic Dessert of the Week – Eggnog Sandwich Cookies

December 10, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Eggnog Sandwich Cookies. Tis the Season for some Eggnog Sandwich Cookies! To make these Cookies some of the ingredients you’ll be needing are Granulated Sugar, Egg Yolk, Sour Cream, Salt, Spices, Butter, Powdered Sugar and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Eggnog Sandwich Cookies

Nothing says Christmas quite like eggnog! Get in the holiday spirit with these festive eggnog-themed cookies.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/4 cups plus 1 tablespoon granulated sugar, divided
1 egg yolk
1/2 cup sour cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) butter, softened
1/4 cup shortening
2 1/2 cups powdered sugar
2 tablespoons brandy or milk

Directions
Yield: about 6 dozen sandwich cookies
Serving size: 1 cookie

1. Preheat oven to 350°F. Lightly grease cookie sheets.

2. Beat 1 cup butter and 1 1/4 cups granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk; beat until blended. Add sour cream; beat until well blended. Combine flour and salt in small bowl; gradually add flour mixture to butter mixture, beating until well blended.

3. Shape teaspoonfuls of dough into balls. Place on prepared cookie sheets; flatten slightly. Combine remaining 1 tablespoon granulated sugar, nutmeg and ginger in small bowl; sprinkle over cookies.

4. Bake 12 minutes or until edges are golden. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.

5. Beat 1/2 cup butter and shortening in medium bowl until well blended. Add powdered sugar and brandy; beat until well blended. Spread or pipe filling on flat side of half of cookies. Top with remaining cookies, flat side down.

Nutrition Information:
Calories: 92 calories, Carbohydrates: 11 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Sodium: 10 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/eggnog-sandwich-cookies/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts

November 5, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

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* Weight Self-Management: Everything to maintain a healthy diet
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Sunday’s Pork Roast Dinner Recipe – Cinnamon Pork Roast

June 21, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Cinnamon Pork Roast. This week’s recipe is made using a Boneless Pork Loin Roast, Ground Cinnamon, Salt, Ground White Pepper, Granulated Sugar, Onions, Cloves, and Soy Sauce. Dinner is served! 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

Cinnamon Pork Roast
A surprising pleasant, touch of cinnamon sweet, mildly hot flavor is imparted in this very special, savory roast.

Recipe Ingredients:
3 1/2 to 4 pounds boneless pork loin roast
2 tablespoons ground cinnamon
2 tablespoons salt
1 teaspoon freshly ground white pepper
2 tablespoons granulated sugar
1 onion, finely grated
4 garlic cloves, minced
1 to 2 tablespoons soy sauce

Cooking Directions:
1 – Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight.
2 – Grill pork over medium-low indirect fire 1 1/4 to 1 1/2 hours (about 20 minutes per pound) or until the internal temperature is 155°F (approximately 65°C).
3 – Allow to rest for 5 to 10 minutes before cutting into thin slices.
Serves 10 to 12.
https://www.cooksrecipes.com/pork/cinnamon_pork_roast_recipe.html

Diabetic Dessert of the Week – Lemon Mini Tarts

April 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Lemon Mini Tarts. To make this week’s recipe you’ll be needing Powdered Sugar, Egg Yolks, Butter, Freshly Squeezed Lemon Juice, Lemon Peel, Granulated Sugar, Frozen Phyllo Shells, Mint Leaves, and Raspberries. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lemon Mini Tarts
Craving something sweet? With fewer than 10 simple ingredients and less than 20 minutes of preparation time, you can have these delicious homemade mini tarts ready for dessert tonight.

Ingredients
1/2 cup powdered sugar
2 egg yolks
3 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon peel
1 tablespoon granulated sugar
24 mini frozen phyllo shells*
Mint leaves (optional)
Raspberries (optional)

Directions
Yield: 12 servings
Serving size: 2 tarts

1 – Heat oven to 350°F. Whisk powdered sugar, egg yolks, butter, lemon juice, lemon peel, and granulated sugar in small bowl until well blended.

2 – Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes or until centers are set.

3 – Garnish each tart with 1 mint leaf and 1 raspberry, if desired.

*Note. Frozen phyllo shells can be found in the freezer section by the other frozen hors d’oeuvres.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Sodium: 62 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-mini-tarts/

 

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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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