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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* 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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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

Diabetic Dessert of the Week – Peach and Raspberry Crumble

February 27, 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 a Peach and Raspberry Crumble. To make this week’s dish you’ll need Peaches, Raspberries, Cooking Oats, Brown Sugar , Cinnamon, Reduced Calorie Stick Margarine, and Honey. Combine your ingredients and bake, Dessert is served! 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/

Peach and Raspberry Crumble
Peak-season fruits make this dessert delightful!

Ingredients
Preparation time: 15 minutes
Baking time: 30–35 minutes

Butter-flavor cooking spray
1 can (15 ounces) sliced peaches in juice, drained
1 package (12 ounces) unsweetened frozen raspberries, thawed
1 cup quick-cooking oats, uncooked
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
3 tablespoons reduced-calorie stick margarine, melted
2 tablespoons honey

Directions
Yield: 6 servings
Serving size: 1/6 of recipe

1 – Preheat oven to 350°F. Coat an 8″ x 8″ baking pan with cooking spray. Arrange peach slices evenly in the bottom of the pan. Sprinkle raspberries evenly over the peaches. Set aside.

2 – In a bowl, combine oats, brown sugar, and cinnamon and mix with a fork, breaking up brown sugar clumps. Add margarine and honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 to 35 minutes, or until fruit is bubbly. Portion into six equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.

Nutrition Information:
Calories: 185 calories, Carbohydrates: 33 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 70 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/peach-raspberry-crumble/

 

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – Chocolate Mocha Pudding

February 13, 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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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/

Chocolate Mocha Pudding
A decadent combination of cocoa and coffee, this is the perfect treat for sharing with your sweetheart on Valentine’s Day!

Ingredients
Preparation time: 20 minutes
Chilling time: 1 hour

1 1/2 ounces unsweetened chocolate
2 1/2 cups skim milk
1/2 cup double-strength coffee (coffee made with twice as much instant granules or ground beans as usual)
1/4 cup cornstarch
3/4 cup sugar
1/8 teaspoon salt
Fresh raspberries or strawberries for garnish (optional)

Directions
Yield: about 4 cups

Serving size: 1/2 cup

Place the chocolate in a 2-quart, microwave-safe glass bowl and microwave at Medium (50% power) for 2 to 3 minutes. Whisk the milk and coffee into the chocolate. In separate bowl, combine the cornstarch, sugar, and salt; whisk this mixture into the milk mixture. Microwave the entire batter at High for 4 minutes. Whisk the mixture and continue cooking at High for 4 to 6 more minutes, whisking each minute until the pudding thickens. Pour the pudding into eight dessert cups and refrigerate for at least one hour. Before serving, top with a few raspberries or strawberries for garnish.

Nutrition Information:
Calories: 142 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Sodium: 77 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-mocha-pudding/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Easy Summer Turkey Salad

August 23, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a perfect recipe for these hot and humid August Days, Easy Summer Turkey Salad. Made using JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin along with Honey Lemon Dressing (recipe included), Mini Bell Peppers, Mixed Greens and fresh Fruit. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Easy Summer Turkey Salad
Make this salad, featuring fresh fruit and Applewood Smoked Turkey, in just 30 minutes.

INGREDIENTS
½ (24-ounce) package JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
8 cups mixed greens
1 nectarine pitted and sliced
1 cup fresh raspberries
1 cup sweet mini bell pepper slices
½ cup fresh basil leaves, torn

HONEY-LEMON DRESSING
⅓ cup fresh lemon juice
1 tablespoon coarse grain Dijon mustard
2 tablespoons honey
½ teaspoon salt
⅛ teaspoon pepper
⅓ cup olive oil

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut on bias into slices.
2) In large bowl, toss mixed greens, nectarine, raspberries, bell pepper and basil. Top with grilled turkey
3) In small bowl, whisk together lemon juice, mustard, honey, salt, pepper and olive oil. Serve with salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 12g
Carbohydrates 19g
Fiber 4g
Sugars 13g
Fat 13g
Cholesterol 25mg
Sodium 510mg
Saturated Fat 2g
https://www.jennieo.com/recipes/978-easy-summer-turkey-salad

Diabetic Dessert of the Week – Berry-Peachy Cobbler

June 6, 2019 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 a Berry-Peachy Cobbler. Raspberries and Peaches make up this delicious and Diabetic Friendly Dessert. It’s from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Berry-Peachy Cobbler
Ingredients
4 tablespoons plus 2 teaspoons sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
1 1/4 pounds peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold margarine, cut into small pieces
1/2 cup low-fat buttermilk

Directions
1 – Preheat oven to 425°F. Spray eight ramekins or 11×7-inch baking dish with nonstick cooking spray; place ramekins in baking dish.

2 – Combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries, and lemon peel; toss to coat. Divide fruit evenly among prepared ramekins. Bake 15 minutes or until fruit is bubbly around edges.

3 – Meanwhile, combine remaining 3/4 cup flour, 2 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.

4 – Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes or until topping is lightly browned. Serve warm.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 149 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 195 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-peachy-cobbler/

Diabetic Dish of the Week – SUGAR FREE MIXED BERRY JAM

June 26, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SUGAR FREE MIXED BERRY JAM. Raspberries, Strawberries, and Blueberries are the Berries you’ll be using. Splenda Sweetner replaces the Sugar in the recipe. The Jam is only 25 calories and 6 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website which has an endless amount of Diabetic Friendly Recipes for all occasions. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SUGAR FREE MIXED BERRY JAM
Ingredients

6 cups fresh raspberries
1/3 cup sugar
3 cups fresh strawberries
1 1/2 cups Splenda No Calorie Sweetener, Granulated
1 cup cold water
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
1 pint blueberries

Directions

1 – Combine raspberries and sugar in a heavy bottomed pan. Heat over medium-high heat. Boil 10-15 minutes, stirring constantly.
2 – Mash strawberries with a fork or potato masher.
3 – Add Splenda Granulated Sweetener and strawberries to raspberries. Stir constantly and boil over medium-high heat for an additional 10-15 minutes.
4 – Pour cold water into a small saucepan. Whisk pectin into water, and let stand 2-3 minutes. Allow the pectin to absorb the water.
5 – Boil water and pectin, then stir into fruit mixture and reduce heat to medium-low. Add blueberries. Simmer and stir for 5-6 minutes, until pectin is thoroughly blended with the fruit.
6 – Freeze in sterile canning jars.

Recipe Yield: Servings: 48Serving Size: 1 tablespoon

NUTRITIONAL INFORMATION PER SERVING:
Calories: 25
Fiber: 2 grams
Sodium: 5 milligrams
Carbohydrates: 6 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-mixed-berry-jam

One of America’s Favorites – Molten Chocolate Cake

January 1, 2018 at 7:23 AM | Posted in One of America's Favorites | Leave a comment
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Molten chocolate cake

Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. The name derives from the dessert’s liquid chocolate center. Some other names used are chocolate fondant, chocolate moelleux and chocolate lava cake.

 

 

 

The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.

 

 

Chocolate lava cake smothered in chocolate sauce

Molten chocolate cakes characteristically contain five ingredients: butter, eggs, sugar, chocolate, and flour. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the white whipped into an meringue to provide more lift and a lighter result. A tablespoon of strong coffee is sometimes added to enhance the chocolate flavor.

The cakes are typically baked in individual portions in ramekins.

 

 

Fresh raspberries, a drizzling of raspberry and/or chocolate sauce, and dustings of powdered sugar are typical enhancements. Also, a sprig of mint is sometimes used as a garnish.

 

Raspberry-Almond Buttermilk Coffee Cake

October 6, 2017 at 5:06 AM | Posted in dessert, Jennie-O Turkey Products | Leave a comment
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Passing along a Raspberry-Almond Buttermilk Coffee Cake from the Jennie – O Turkey recipe website. Didn’t know Jennie – O had Desserts recipes? Check the Jennie – O site out for all their delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Raspberry-Almond Buttermilk Coffee Cake

INGREDIENTS

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup butter, softened
2 large eggs, lightly beaten or 4 ounces egg substitute
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup buttermilk
2 cups frozen raspberries, thawed
⅓ cup sliced almonds
1 tablespoon turbinado sugar

DIRECTIONS

Heat oven to 350°F.
1) In large bowl, combine flour, baking powder, baking soda and salt.
2) In bowl of electric stand mixer, cream together sugar and butter, with paddle attachment until light and fluffy. Add eggs one at a time, beating after each addition; add extracts
3) Gradually add flour mixture alternately with buttermilk, beating until smooth. Spoon half batter into a lightly greased and floured 9-inch cake pan. Top evenly with 1 cup raspberries. Spoon remaining batter over raspberries and top with almonds, remaining 1 cup raspberries and turbinado sugar.
4) Bake 50 minutes or until cake tester inserted in center comes out clean.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories320
Protein6g
Carbohydrates44g
Fiber2g
Sugars23g
Fat14g
Cholesterol30mg
Sodium240mg
Saturated Fat8g
https://www.jennieo.com/recipes/1189-raspberry-almond-buttermilk-coffee-cake

Diabetic Dish of the Week – Raspberry Cheese Tarts

September 26, 2017 at 5:41 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Raspberry Cheese Tarts. Reduced Fat Cream Cheese, Non-Fat Yogurt, Egg Substitute, Raspberries, and Splenda all combine to make this week’s recipe. A perfect Diabetic Friendly Dessert. It’s from one of my favorite sites, which has a huge selection of all recipes, the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

Raspberry Cheese Tarts
Low-fat and low-sugar raspberry cream cheese tarts.

Recipe Ingredients:

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup Splenda® Granular
5 tablespoons light margarine

Filling:
4 ounces reduced fat cream cheese
1/2 cup plain non-fat yogurt
1 cup Splenda® Granular
1/2 cup egg substitute
1 cup frozen raspberries

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside.
3 – Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute).
4 – Add Splenda® Granular and egg substitute. Mix until well blended.
5 – Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups.
6 – Bake in a preheated 350°F (175°C) oven 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; 1 tart): Calories 110, Calories from Fat 45, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Total Carbohydrate 12 g, Sodium 160 mg, Dietary Fiber 1 g, Sugars 4 g, Protein 3 g.
http://www.cooksrecipes.com/diabetic/raspberry_cheese_tarts_recipe.html

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