Diabetic Dessert of the Week – Dreamy Orange Pie Dessert Recipe for Diabetics

September 17, 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 Dreamy Orange Pie Dessert Recipe for Diabetics. To make this Dreamy Dessert you’ll be needing Whole Low-Fat Honey Graham Crackers, Reduced-Fat Margarine, No-Sugar-Added Vanilla Ice Cream, Orange Sherbet, Sugar Free Whipped Topping, and Mandarin Orange Slices. Dream On! 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/

Dreamy Orange Pie Dessert Recipe for Diabetics
Top each piece of this pie with one tablespoon of whipped topping and one orange slice for a dessert that’s as pleasing to the eye as it is to the palette!

Ingredients
8 whole low-fat honey graham crackers, crushed (1 1/2 cups)
2 tablespoons reduced-fat margarine, melted
1 pint no-sugar-added vanilla ice cream, softened
1 pint orange sherbet, softened
10 tablespoons sugar-free whipped topping
10 mandarin orange slices

Directions
Yield: 10 servings
Serving size: 1/10 of pie

1 – Preheat oven to 350°F. Spray 9-inch springform pan with nonstick cooking spray.

2 – Combine crumbs and margarine in medium bowl. Gently press crumb mixture on bottom and 1/2 inch up side of pan. Bake 8 to 10 minutes or until lightly browned. Cool completely on wire rack.

3 – Spread ice cream evenly in cooled crust. Freeze 30 minutes or until firm to the touch. Spread orange sherbet evenly over ice cream; freeze at least 1 hour or until firm.

4 – To serve, run knife carefully around edge of pan; remove side of pan. Cut into 10 slices. Top each slice with 1 tablespoon whipped topping and 1 orange slice.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 139 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/dreamy-orange-pie/

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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.
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Diabetic Dessert of the Week – Pineapple Coconut Cupcakes

May 7, 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 – Pineapple Coconut Cupcakes. These are made using White Cake Mix, Sugar Free Lemon Lime Soda, Egg, Egg White, Canola Oil, Flaked Sweetened Coconut, Crushed Pineapple, Cornstarch, and Sugar Free Whipped Topping. A little taste of the Islands in Summer! 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/

Pineapple Coconut Cupcakes

Ingredients
1 package (about 18 ounces) white cake mix
12 ounces sugar-free lemon-lime soda
1 egg
1 egg white
2 tablespoons canola oil
1/2 cup flaked sweetened coconut, toasted*
1 can (20 ounces) crushed pineapple in its own juice
1 tablespoon plus 1 teaspoon cornstarch
2 cups sugar-free whipped topping

Directions
Yield:
24 cupcakes

Serving size:
1 cupcake

Preheat oven according to package directions. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups

Beat cake mix, soda, egg, egg white, and oil in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon evenly into prepared muffin cups.

Bake 14 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire racks; cool completely.

Combine pineapple with juice and cornstarch in medium saucepan; bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat; cool to room temperature.

Spoon 1 tablespoon whipped topping on each cupcake; top with 1 tablespoon pineapple mixture. Sprinkle with toasted coconut. Serve immediately or cover and refrigerate until ready to serve

*Note. To toast coconut, spread evenly on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until light golden brown, stirring occasionally.

Nutrition Information:
Calories: 144 calories, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 155 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pineapple-coconut-cupcakes/

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/

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