Coffee Cup Muffins

November 5, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Coffee Cup Muffins to pass to all of you. Leave the Muffin Tins in the cabinet, these are made in Coffee Mugs! To make these Muffins you’ll be needing All Purpose Flour, Sugar Substitute, Baking Powder, Ground Cinnamon, Baking Soda, Egg Substitute, Unsweetened Applesauce, Canola Oil, Vanilla, Carrots, and Raisins. 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/

Coffee Cup Muffins
No muffin tin required — these fluffy quick breads can be eaten straight out of the mug!

Ingredients
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons sugar substitute*
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup cholesterol-free egg substitute
2 tablespoons unsweetened applesauce
1 tablespoon canola oil
1/2 teaspoon vanilla
1 cup shredded carrots
2 tablespoons raisins

Directions
Yield: 2 servings
Serving size: 1 muffin

1 – Preheat oven to 400°F. Lightly spray 2 (8-ounce) ovenproof coffee cups with nonstick cooking spray; set aside.

2 – Combine flour, sugar substitute, baking powder, cinnamon, and baking soda in medium bowl.

3 – Whisk together egg substitute, applesauce, oil, and vanilla in another medium bowl about 1 minute or until smooth. Add carrots and raisins; stir until well blended. Add flour mixture to egg mixture; stir about 1 minute or until smooth.

4 – Spoon batter into prepared coffee cups. Push shredded carrots into batter to smooth tops.

5 – Place cups on baking sheet; bake 20 minutes or until toothpick inserted into centers comes out clean.

6 – Cool 5 minutes. Serve in cup or run knife around edges to loosen and slide out onto serving plate.

*This recipe was tested with sucralose-based sugar substitute.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/coffee-cup-muffins/

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Almond Berry Parfaits

September 17, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I also have a recipe for Almond Berry Parfaits. These are made using Plain Low-Fat Yogurt, Strawberries, Raspberries, Blueberries, Almond Extract, Sugar Substitute, and Sliced Almonds. This recipe also 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/

Almond Berry Parfaits
Make the most of the berry harvest with this high-fiber and delicious dessert!

Ingredients
1 container (8 ounces) plain low-fat yogurt
1 cup sliced strawberries
1/2 cup raspberries
1/2 cup blueberries
1/8 teaspoon almond extract
1 tablespoon plus 2 teaspoons pourable sugar substitute,* divided
2 tablespoons slivered or sliced almonds, toasted

Directions
Yield: 2 servings
Serving size: 1/2 cup yogurt, 1 cup berries

1 – Line strainer with coffee filter or 2 sheets paper towel; place over bowl. Place yogurt in strainer; refrigerate at least 2 hours or up to 24 hours to drain.

2 – In medium bowl, combine strawberries, raspberries, and blueberries. Add extract and 2 teaspoons sugar substitute; toss lightly. Chill at least 30 minutes or up to 2 hours.

3 – Transfer drained yogurt to small bowl, stir in remaining 1 tablespoon sugar substitute. Spoon 1/3 cup berry mixture into each of 2 wine or parfait glasses. Spoon half of yogurt mixture over berries. Repeat layering with half of remaining berries, remaining yogurt, and remaining berries. Top with almonds.

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

Nutrition Information:
Calories: 220 calories, Carbohydrates: 30 g, Protein: 9 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 84 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/almond-berry-parfaits/

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Diabetic Dessert of the Week – No-Bake Coconut Cream Pie

September 10, 2020 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dessert of the Week is a No-Bake Coconut Cream Pie. The Dessert is made using Water, Unflavored Gelatin, Reduced Fat Coconut Milk, Fat Free Cream Cheese, Sugar Substitute, Vanilla, Coconut Extract, Reduced-Fat Graham Cracker Pie Crust, and Unsweetened Flaked Coconut. It’s an Easy to make, No Bake, and Diabetic Friendly Dessert! 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/

No-Bake Coconut Cream Pie
Looking for a decadent dessert that’s high in flavor but low in carbs? You’ll love this tropical pie! And with no baking required, it’s perfect for days when you want to stay out of the kitchen and in the sun!

Ingredients
2 tablespoons water
1 packet (1/4 ounce) unflavored gelatin
1 can (about 14 ounces) reduced-fat coconut milk
1 package (8 ounces) fat-free cream cheese
9 packets sugar substitute or equivalent to 6 tablespoons sugar, divided
2 teaspoons vanilla
1 teaspoon coconut extract
1 reduced-fat graham cracker pie crust
1/4 cup unsweetened flaked coconut, toasted

Directions
Yield: 12 servings
Serving size: 1 slice pie

1. Place water in small microwavable bowl. Sprinkle gelatin over water; let stand 1 minute. Microwave on high 20 seconds or until gelatin is completely dissolved.

2. Combine coconut milk, cream cheese, 8 packets sugar substitute, vanilla, coconut extract and gelatin mixture in blender; blend until smooth. Pour mixture into prepared crust; cover and chill about 4 hours, or until firm.

3. Before serving, toast coconut in small nonstick skillet over low heat until golden brown. Toss coconut with remaining 1 packet sugar substitute; sprinkle over pie. Serve immediately.

Nutrition Information:
Calories: 118 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 2 mg, Sodium: 175 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-coconut-cream-pie/

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Key Lime Tarts

July 23, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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I have a 2nd Diabetic Friendly Dessert from the Diabetes Self Management website to pass along, Key Lime Tarts. This one is made using Skim Milk, Lime Juice, Cornstarch, Egg Substitute, Reduced Fat Sour Cream, Sugar Substitute, Phyllo Dough, Non Stick Cooking Spray, Fat Free Whipped Topping, Fresh Raspberries, and Lime Slices. The Dessert is 82 calories and 12 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 2020! https://www.diabetesselfmanagement.com/

Key Lime Tarts
An elegant, low-carb dessert that’s perfect for your next cocktail party.

Ingredients
3/4 cup fat-free (skim) milk
6 tablespoons fresh lime juice
2 tablespoons cornstarch
1/2 cup cholesterol-free egg substitute
1/2 cup reduced-fat sour cream
12 packets sugar substitute or equivalent of 1/2 cup sugar
4 sheets phyllo dough*
Nonstick butter-flavored cooking spray
3/4 cup thawed frozen fat-free whipped topping
Fresh raspberries and lime slices (optional)

Directions
Yield: 8 servings
Serving size: 1 tart (without garnish)

1 – Combine milk, lime juice, and cornstarch in medium saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly until thickened. Remove from heat.

2 – Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitute; cover and refrigerate until cool.

3 – Preheat oven to 350°F. Spray 8 standard (2 1/2-inch) muffin cups with cooking spray.

4 – Place 1 sheet of phyllo dough on cutting board; lightly spray with cooking spray. Layer with remaining 3 sheets phyllo dough, lightly spraying each sheet with cooking spray.

5 – Cut stack of phyllo dough into 8 squares. Gently place phyllo stacks in prepared muffin cups; press firmly into bottoms and up sides of cups. Bake 8 to 10 minutes or until golden brown. Carefully remove from muffin cups; cool on wire rack.

6 – Divide lime mixture evenly among phyllo cups; top with whipped topping. Garnish with raspberries and lime slices.

*Note: Cover with damp kitchen towel to prevent dough from drying out.

Nutrition Information:
Calories: 82 calories, Carbohydrates: 13 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 88 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/key-lime-tarts/

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Diabetic Dessert of the Week – Lemon Cheesecake Bars

June 25, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week – Lemon Cheesecake Bars. To make this week’s dish you’ll need Fat Free Cream Cheese, Reduced Fat Cream Cheese, Sugar, Vanilla, Lemon Juice, Lemon Peel, Egg Substitute, Fat Free Sour Cream, Sugar Substitute, and Raspberries. This will make one refreshing and light Dessert! 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 Cheesecake Bars
These elegant cheesecake bars are the perfect way to end any springtime meal. Topped with fresh berries, these seasonal sweet treats provide all the yumminess of cheesecake without being too heavy or dense.

Ingredients
4 ounces fat-free cream cheese, softened
2 ounces reduced-fat cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons lemon juice
2 teaspoons lemon peel, divided
1/2 cup cholesterol-free egg substitute
1 container (8 ounces) fat-free sour cream
5 packets sugar substitute or equivalent of 10 teaspoons sugar, divided
2 cups raspberries or other berries

Directions
Yield: 12 servings
Serving size: 1 slice cheesecake with topping (1/12 of total recipe)

1 – Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray.

2 – Beat cream cheese, sugar, and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel, and egg substitute; beat until well blended. Pour into prepared pan.

3 – Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.

4 – Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.

5 – Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.

Nutrition Information:
Exchanges per serving: 1 Bread/Starch, 1 Fat, 1/2 Meat.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-cheesecake-bars/

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Diabetic Dessert of the Week – Tropical Fruit Coconut Tart

June 18, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Tropical Fruit Coconut Tart. This dish is made using Corn Flakes, Flaked Coconut, Egg Whites, Pineapple Chunks, Cornstarch, Sugar Substitute, Coconut Extract, Mango, and Banana. One refreshing Dessert! 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/

Tropical Fruit Coconut Tart
Nothing says paradise quite like a heavenly blend of tropical fruits. Combining pineapple, mango, banana and coconut, this divine dessert is sure to transport you to the islands without leaving your backyard.

Ingredients
1 cup cornflakes, crushed
1 can (3 1/2 ounces) sweetened flaked coconut
2 egg whites
1 can (15 1/4 ounces) pineapple chunks in juice, undrained
2 teaspoons cornstarch
2 packets sugar substitute or equivalent of 4 teaspoons sugar
1 teaspoon coconut extract (optional)
1 mango, peeled, pitted and thinly sliced
1 medium banana, thinly sliced

Directions
Yield: 8 servings
Serving size: 1 wedge

1 – Preheat oven to 425°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.

2 – Combine cornflakes, coconut, and egg whites in medium bowl; toss gently until blended. Place mixture in prepared pan; press firmly to cover bottom and 1/2 inch up side of pan. Bake 8 minutes or until edge begins to brown. Cool completely on wire rack.

3 – Drain pineapple, reserving juice in small saucepan. Stir pineapple juice into cornstarch until smooth. Bring to a boil over high heat. Boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in sugar substitute and coconut extract, if desired.

4 – Combine pineapple, mango slices, and banana slices in medium bowl. Spoon over baked crust; drizzle with pineapple juice mixture. Cover with plastic wrap; refrigerate 2 hours. Cut into 8 wedges.

Note: The crust can be made 24 hours in advance, if desired.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/tropical-fruit-coconut-tart/

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Diabetic Dessert of the Week – Cherry Bowl Cheesecakes

June 4, 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 Cherry Bowl Cheesecakes. To make this recipe you’ll be needing Fat Free Cream Cheese, Reduced Fat Free Cream Cheese, Skim Milk, Sugar Substitute, Almond Extract, Fat Free Vanilla Wafers, and Light Cherry Pie Filling. We got another good one this week! 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/

Cherry Bowl Cheesecakes
Nothing says warm weather like the sweet taste of cherries. If you agree, you’ll love our individually portioned, no-bake cherry cheesecakes — these delightful desserts are the perfect indulgence for a special occasion!

Ingredients
1 package (8 ounces) fat-free cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 tablespoons fat-free (skim) milk
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1/4 teaspoon almond extract
40 reduced-fat vanilla wafers
1 can (16 ounces) light cherry pie filling

Directions
Yield: 8 servings
Serving size: 1 cheesecake

1 – Beat cream cheese, milk, sugar substitute, and almond extract in medium bowl with electric mixer at high speed until well blended.

2 – Place one vanilla wafer on bottom of 4-ounce ramekin.* Arrange four additional vanilla wafers around side of ramekin. Repeat with remaining wafers. Fill each ramekin with 1/4 cup cream cheese mixture; top each with 1/4 cup cherry pie filling. Cover with plastic wrap; refrigerate 8 hours or overnight.

*Note: If ramekins are not available, you may substitute with custard dishes or line 8 muffin cups with foil liners and fill according to above directions.

1 – Cheesecake Parfaits: Crush 32 wafers. Prepare cream cheese mixture as directed above. Layer half of crushed wafers, half of cream cheese mixture, and half of pie filling in 8 small dessert glasses. Repeat layers. Garnish with remaining wafers and fat-free whipped topping, if desired.

Nutrition Information:
Calories: 214 calories, Carbohydrates: 29 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 16 mg, Sodium: 387 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cherry-bowl-cheesecakes/

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Diabetic Dessert of the Week – Double Chocolate Biscotti

March 12, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Double Chocolate Biscotti. Made using Flour, Sugar Substitute, Brown Sugar, Unsweetened Cocoa Powder, Baking Powder, Salt, Egg Whites, Butter, Chocolate Syrup, Puffed Wheat Cereal, and Sliced Almonds. Plus this Dessert is only 38 calories and 5 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 2020! https://www.diabetesselfmanagement.com/

Double Chocolate Biscotti
Satisfy your sweet tooth without blowing your carbohydrate count with these chocolately biscotti. This easy-to-prepare recipe makes 24 servings, providing an ideal dessert for your next shindig.

Ingredients
3/4 cup all-purpose flour
3 tablespoons sugar substitute
3 tablespoons packed brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites, lightly beaten
2 tablespoons butter
1 tablespoon chocolate syrup
1/2 cup puffed wheat cereal
4 teaspoons sliced almonds

Directions
Yield: 24 servings
Serving size: 1 biscotti

1 – Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.

2 – Combine flour, sugar substitute, brown sugar, cocoa, baking powder, and salt in medium bowl.

3 – Melt butter in small saucepan. Pour into small bowl. Stir in chocolate syrup and egg whites. Stir butter mixture into flour mixture to form stiff dough. Stir in cereal.

4 – Turn dough out onto prepared cookie sheet; shape into 12×2-inch log. Press almonds onto log. Bake 20 to 25 minutes or until firm. Cool completely on wire rack.

5 – Reduce oven temperature to 300°F. Using serrated knife, cut loaf into 1/2-inch-thick diagonal slices. Place slices, cut sides down, on cookie sheet. Bake biscotti 10 minutes. Turn slices; bake 10 minutes more. Cool completely on wire racks.

Nutrition Information:
Calories: 38 calories, Carbohydrates: 6 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 58 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/double-chocolate-biscotti/

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Diabetic Dish of the Week – Almond French Toast with Peach Compote

December 3, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Almond French Toast with Peach Compote. Wow what a Delicious and Healthy way to start your day off! Some of the ingredients you’ll need are Sugar Substitute, Peaches, Sugar Free Peach Fruit Spread, Egg Whites, Multigrain Bread, Almonds, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection Recipes, Diabetes News, Diabetes Management and more so be sure to check it out. You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. Each issue filled with great Tips and Diabetic Friendly Recipes. I left a link to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Almond French Toast with Peach Compote
Topped with Peach Compote, our flavorsome Almond French Toast is the ultimate Sunday morning breakfast food with the family.

Preparation time: Approximately 25 minutes.

Ingredients
3 tablespoons sucralose-based sugar substitute
1/3 cup plus 2 tablespoons water, divided
1 1/2 cups fresh or frozen peeled and sliced peaches, thawed and drained
2 tablespoons no-sugar-added peach fruit spread
1/4 teaspoon ground cinnamon
1/4 cup fat-free (skim) milk
3 tablespoons sucralose-based sugar substitute
2 eggs
2 egg whites
1/2 teaspoon almond extract
1/8 teaspoon salt
4 slices multigrain bread
1/3 cup sliced almonds

Directions
1. For Peach Compote, stir 3 tablespoons sugar substitute into 1/3 cup water in medium saucepan until dissolved. Add peaches; bring to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, 5 minutes or until peaches soften.

2. Combine remaining 2 tablespoons water with fruit spread in small bowl; stir into peach mixture in saucepan. Cook 1 minute or until thickened. Remove from heat. Stir in cinnamon. Cover; keep warm.

3. For Almond French Toast, combine milk and 3 tablespoons sugar substitute in large shallow dish; whisk until sugar substitute dissolves completely. Whisk in eggs, egg whites, almond extract and salt. Place bread in dish and let stand, turning once, about 3 minutes or until egg mixture is absorbed. Sprinkle both sides of bread slices evenly with almonds, pressing to adhere.

4. Spray griddle or large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place bread slices on griddle; cook, turning once, 2 to 3 minutes per side or until lightly browned. Serve toast topped with Peach Compote.

Yield: 4 servings.

Serving size: 1 toast slice with 1/4 cup compote.

Nutrition Facts Per Serving:
Calories: 277 calories, Carbohydrates: 31 g, Protein: 12 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 106 mg, Sodium: 222 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/breakfast/almond-french-toast-with-peach-compote/

 


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Diabetic Dessert of the Week – Apple Walnut Cake

November 21, 2019 at 6:02 AM | Posted in 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 a Apple Walnut Cake. It’s Apple season! To make this week’s recipe you’ll need; Granny Smith Apples (2 large), Flour, Baking Powder, Apple Pie Spice, Sugar Substitute, Brown Sugar, Butter, Fat Free Skim Milk, Eggs, Vanilla, and Walnuts. A perfect Dessert for the Fall and Winter Seasons. You can find this recipe at the Diabetes Self Management website where you’ll find a fantastic selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites! I’ve left a link where you can subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple Walnut Cake
Craving a cozy treat to warm you up on these cool fall nights? You can’t go wrong with this combination of baked apples and apple pie spice, all folded into a moist cake and topped with walnuts.

Ingredients
2 1/2 cups chopped sliced Granny Smith apples (about 2 large apples)
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons apple pie spice
3/4 teaspoon salt
3/4 cup sugar substitute*
1/4 cup plus 2 tablespoons packed brown sugar
4 1/2 tablespoons margarine or butter, melted
3/4 cup fat-free (skim) milk
3 eggs
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts

Directions
1 – Preheat oven to 350°F. Spray 8- or 9-inch square baking pan with nonstick cooking spray. Place apples in prepared pan.

2 – Combine flour, baking powder, apple pie spice, and salt in small bowl.

3 – Whisk sugar substitute, brown sugar and margarine in medium bowl until blended. Whisk in milk, eggs, and vanilla. Stir in flour mixture until smooth. Pour over apples. Sprinkle walnuts over batter.

4 – Bake 45 to 55 minutes or until knife inserted into center comes out clean and apples are tender. Cool 10 minutes. Serve warm; refrigerate leftovers.

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

Yield: 9 servings.

Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 403 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-walnut-cake/

 

 


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