Diabetic Dessert of the Week – Baked Apple Turnovers

August 12, 2021 at 6:00 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 Baked Apple Turnovers. To make the Turnovers you’ll be needing Granny Smith Apples, Water, Splenda® Granulated No Calorie Sweetener, All Purpose Flour, Ground Cinnamon, Refrigerated Pie Crusts, and Egg White. 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

Baked Apple Turnovers
Let the kids help with filling and sealing the pastry for these crispy fruit-filled treats.

Recipe Ingredients:
4 Granny Smith apples, peeled and chopped
1/3 cup water
1/4 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 (15-ounce) container refrigerated pie crusts
1 egg white, lightly beaten

Cooking Directions:
1 – Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse purée. Add Splenda® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until Splenda® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
2 – Preheat oven to 425°F (225°C). Coat a baking sheet with cooking spray; set aside.
3 – Unroll pie crusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
4 – Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.
Makes 8 turnovers.

Nutritional Information Per Serving (1 turnover): Calories 290 | Calories from Fat 140 | Fat 16g (sat 2.5g) | Cholesterol 0mg | Sodium 320mg | Carbohydrates 34g | Fiber 2g | Sugars 8g | Protein 3g.
https://www.cooksrecipes.com/diabetic/baked_apple_turnovers_recipe.html

Diabetic Dessert of the Week – CRANBERRY-ALMOND TARTS

November 26, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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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. 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 2020! https://diabeticgourmet.com/

CRANBERRY-ALMOND TARTS
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

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

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