“Meatless” Monday Recipe of the Week – Cherry-Orange Oatmeal

March 22, 2021 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless” Monday Recipe of the Week is Cherry-Orange Oatmeal. To make this week’s recipe you’ll be needing Mandarin Orange Segments in Light Syrup, Frozen Dark Sweet Cherries, Water, Old-Fashioned Oats, Unsweetened Cocoa Powder, and Sugar Substitute. Start your morning off healthy! 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/

Cherry-Orange Oatmeal
Looking for a hearty breakfast to start the day? You can’t go wrong with a comforting bowl of this stick-to-your-ribs recipe!

Ingredients
1 can (11 ounces) mandarin orange segments in light syrup, drained, divided
1 cup fresh pitted cherries or frozen dark sweet cherries, divided
2 cups water
1 cup old-fashioned oats
1 tablespoon unsweetened cocoa powder
2 tablespoons sugar substitute*

Directions
Yield: 4 servings
Serving size: 3/4 cup oatmeal

1. Set aside eight orange segments and four cherries for garnish.

2. Combine water, remaining orange segments and cherries, oats, cocoa and sugar substitute in medium microwavable bowl. Microwave on high 2 minutes. Stir; microwave 4 minutes.

3. Divide mixture evenly among four serving bowls. Garnish with reserved oranges and cherries.

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

Nutrition Information:
Calories: 150 calories, Carbohydrates: 39 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 6 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/breakfast/cherry-orange-oatmeal/

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Diabetic Dessert of the Week – Flourless Chocolate Cake

February 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 a Flourless Chocolate Cake. To make this week’s recipe some of the ingredients you’ll be needing are Semisweet Chocolate, Margarine, Espresso Powder, Unsweetened Cocoa Powder, Vanilla, Fat-Free Whipped Topping 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 2021! https://www.diabetesselfmanagement.com/

Flourless Chocolate Cake
Get all the chocolatey flavor you love without any of the flour! This decadent gluten-free cake is sure to delight.

Ingredients
3 squares (1 ounce each) semisweet chocolate, chopped
3 tablespoons margarine
1 tablespoon espresso powder or instant coffee granules
2 tablespoons hot water
4 eggs, separated
2 egg whites
2/3 cup sugar, divided
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon vanilla
1/2 teaspoon salt
Thawed fat-free whipped topping (optional)
Fresh raspberries (optional)
Fresh mint leaves (optional)

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

1. Preheat oven to 300°F. Grease 9-inch springform pan; line bottom of pan with parchment paper.

2. Melt chocolate and margarine in small heavy saucepan over low heat, stirring frequently; cool. Dissolve espresso powder in hot water in small bowl.

3. Place 6 egg whites in large bowl; set aside. Beat egg yolks in medium bowl with electric mixer at high speed about 5 minutes, or until pale yellow in color. Add 1/3 cup sugar; beat about 4 minutes, or until mixture falls in ribbons from beaters. Slowly beat in melted chocolate mixture and espresso mixture at low speed just until blended. Beat in cocoa and vanilla just until blended.

4. Add salt to egg whites; beat at high speed 2 minutes or until soft peaks form. Beat in remaining 1/3 cup sugar until stiff peaks form. Stir large spoonful of egg whites into chocolate mixture. Fold chocolate mixture into egg whites until almost blended. Spoon batter into prepared pan.

5. Bake 1 hour, or until cake begins to pull away from side of pan. Cool on wire rack 10 minutes; run thin spatula around edge of cake. Carefully remove side of pan. Cool completely. Invert cake; remove bottom of pan and paper from cake. Cover and refrigerate at least 4 hours. Serve chilled with whipped topping, raspberries and mint, if desired.

Nutrition Information:
Calories: 190 calories, Carbohydrates: 26 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 85 mg, Sodium: 240 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/flourless-chocolate-cake/

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Mocha Swirl Cheesecake

December 24, 2020 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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I also have a recipe for a Mocha Swirl Cheesecake to pass along. To make this Cheesecake some of the ingredients you’ll be needing are Reduced Fat Cream Cheese, Equal Spoonful, Eggs, Egg Whites, Instant Coffee Crystals, Unsweetened Cocoa Powder and more! Also included is the recipe for the Pie Crust. This recipe is also 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

Mocha Swirl Cheesecake
Eye catching dessert of cheesecake with a coffee-chocolate mixture swirled throughout. This cheesecake has 47% fewer calories than the original thanks to Equal® and reduced fat dairy products.

Recipe Ingredients:
Crust:
1 cup chocolate wafer crumbs
1/2 cup chopped pecans or almonds
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal® Spoonful*

Cheesecake:
3 (8-ounce each) packages reduced-fat cream cheese, softened
3/4 cup Equal® Spoonful**
2 large eggs
2 large egg whites
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla extract
3 tablespoons Equal® Spoonful***
1 1/4 teaspoons instant coffee crystals
1 teaspoon unsweetened cocoa powder

Cooking Directions:
1 – For Crust: Combine chocolate crumbs, pecans, butter and 3 tablespoons Equal®. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
2 – For Cheesecake: Beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
3 – Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal®, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
4 – Bake in preheated 325°F oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.
Makes 16 servings.

*May substitute 4 1/2 packets Equal sweetener

**May substitute 18 packets Equal sweetener

***May substitute 4 1/2 packets Equal sweetener

Nutritional Information Per Serving (1/16 of recipe): calories 171, protein 7 g, carbohydrate 9 g, fat 12 g, cholesterol 56 mg, sodium 283 mg.
https://www.cooksrecipes.com/diabetic/mocha_swirl_cheesecake_recipe.html

Chocolate Gingerbread Cookies

December 13, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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‘Tis the Season for Chocolate Gingerbread Cookies, and they are Diabetic Friendly! To make these Cookies some of the ingredients you’ll be needing are All Purpose Flour, Unsweetened Cocoa Powder, Ground Ginger, Ground Cinnamon, Light Brown Sugar, Molasses, Egg and more! The Cookies are 59 calories and 7 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/

Chocolate Gingerbread Cookies
These delightful, low-carb cookies combine spicy gingerbread with rich chocolate for a combination that’s sure to become a festive favorite. Use holiday-themed cookie cutters to create fun designs, or try our modified Chewy Chocolate Gingerbread Drops recipe for bite-sized treats.

Ingredients
2 1/4 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon finely ground black pepper
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon shortening
4 squares (1 ounce each) semisweet chocolate, melted and cooled
2 tablespoons molasses
1 egg
White decorating icing (optional)

Directions
Yield: About 2 dozen cookies
Serving size: 1 cookie

1 – Combine flour, cocoa, ginger, baking soda, cinnamon, salt, and pepper in medium bowl. Beat butter, brown sugar, granulated sugar, and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended.

2 – Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour.

3 – Preheat oven to 350°F. Roll out 1 disc of dough between sheets of plastic wrap to 1/4-inch thickness. Cut out shapes with 5-inch cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough.

4 – Bake 8 to 10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired.

* Chewy Chocolate Gingerbread Drops: Decrease flour to 1 3/4 cups. Shape 1 1/2 teaspoonfuls of dough into balls. Place on ungreased cookie sheets. Flatten balls slightly. Do not refrigerate before baking. Bake as directed. Makes about 4 1/2 dozen cookies.

Nutrition Information:
Calories: 59 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/chocolate-gingerbread-cookies/

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Appetizer of the Week – WARM MOLE BEAN DIP SATURDAY

November 21, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for Warm Mole Bean Dip. The recipe is made using Tomato Paste, Tomato, Salsa, Cilantro, Salt, Shredded Reduced Fat Jack Cheese, Pinto Beans, Canola Oil, Onion, Jalapeno Pepper, Spices, and Unsweetened Cocoa Powder. The Mole Dip is 100 calories and 8 net carbs per serving. So 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/

WARM MOLE BEAN DIP
Recipe for Warm Mole Bean Dip

Ingredients

1 Tbsp. tomato paste
1 small tomato, seeded and chopped
1/2 cup mild, medium or hot chunky salsa
2 Tbsp. chopped cilantro
1/2 tsp. salt, or to taste
3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
One (15-ounce) can pinto beans, rinsed and drained
2 tsp. canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano

Directions

1 – Preheat the oven to 400 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
2 – In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.
3 – In medium skillet, heat oil over medium heat. Sautee onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.
4 – Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.
5 – Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Recipe Yield: Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 3.5 grams
Saturated Fat: 1.5 grams
Fiber: 3 grams
Sodium: 370 milligrams
Protein: 5 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/warm-mole-bean-dip

Diabetic Dessert of the Week – Chocolate-Almond Crispy Treats

August 27, 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 Chocolate-Almond Crispy Treats. The Treats are made using Gluten-Free Crisp Brown Rice Cereal, Almonds, Light Corn Syrup, Almond Butter, Brown Sugar, Unsweetened Cocoa Powder, Salt, and Semisweet Chocolate Chips. 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-Almond Crispy Treats
Why get store-bought when you can go with homemade? These chocolate delights are sure to satisfy — and they’re gluten free, to boot. Crispy brown rice cereal serves as the perfect base for chocolate chips, almond butter, toasted almonds and cocoa for a treat that can’t be beat!

Ingredients
6 cups gluten-free crisp brown rice cereal
1 1/2 cups sliced almonds, toasted*
1 cup light corn syrup
1/3 cup almond butter
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

Directions
Yield: 24 bars
Serving size: 1 bar

1 – Line 13×9-inch baking pan with parchment paper. Spray with nonstick cooking spray.

2 – Combine rice cereal and almonds in large bowl; set aside.

3 – Combine corn syrup, almond butter, brown sugar, cocoa, and salt in large saucepan. Cook and stir over medium heat 5 minutes or until mixture is smooth and just begins to boil across surface. Remove from heat.

4 – Immediately stir cereal mixture into saucepan. Gently fold in chocolate chips. Press firmly into prepared pan. Let stand 1 hour or until set. Cut into bars.

*Note: To toast almonds, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes or until nuts are lightly browned, stirring frequently.
Nutrition Information:
Calories: 170 calories, Carbohydrates: 27 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-almond-crispy-treats/

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Diabetic Dessert of the Week – Chocolate Orange Bread Pudding

July 16, 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 Chocolate Orange Bread Pudding. The Dessert is made using Sugar, Unsweetened Cocoa Powder, Fat Free Skim Milk, Eggs, Grated Orange Peel, Vanilla, Ground Cinnamon, Cubed French Baguette, Sugar-Free Chocolate Ice Cream Topping, and Maraschino Cherries. Bread Pudding taken to a new flavor level! 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 Orange Bread Pudding
Cocoa and citrus make for a delightful combination in this low-fat pudding.

Ingredients
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups fat-free (skim) milk
3 eggs, lightly beaten
1 to 2 teaspoons grated orange peel
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
4 ounces (4 cups) cubed French baguette
1/4 cup sugar-free chocolate ice cream topping
8 maraschino cherries with stems (optional)

Directions
Yield:
8 servings

Serving size:
3/4 cup

1 – Preheat oven to 350°F. Combine sugar and cocoa in medium bowl; stir in milk, eggs, orange peel, vanilla, and cinnamon until well blended.

2 – Place bread cubes in ungreased 8-inch square baking dish. Pour milk mixture evenly over bread cubes.

3 – Bake about 35 minutes or until a knife inserted near center comes out clean. Cool 5 to 10 minutes.

4 – Spoon warm pudding into dessert dishes. Drizzle with ice cream topping and garnish with a cherry.

Nutrition Information:
Calories: 131 calories, Carbohydrates: 23 g, Protein: 6 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 131 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-orange-bread-pudding/

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Diabetic Dessert of the Week – Berry Cupcake Shorties

May 21, 2020 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 – Berry Cupcake Shorties. To make this week’s recipe you’ll be needing All-Purpose Flour, Sucralose-Sugar Blend, Baking Powder, Baking Soda, Salt, Fat Free Skim Milk, Eggs, Canola Oil, Vanilla, Unsweetened Cocoa Powder, Strawberries, Sucralose-Based Sugar Substitute, and Fat-Free Whipped Topping. And 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/

Berry Cupcake Shorties
These low-carb cupcakes are the perfect indulgent end to any seasonal meal. Take advantage of the beautiful bountiful berries available this time of year to whip up a batch of these sweet treats.

Ingredients
1 1/2 cups all-purpose flour
1/2 cup sucralose-sugar blend
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free (skim) milk
2 eggs
1/3 cup canola oil
1 teaspoon vanilla
2 tablespoons unsweetened cocoa powder
4 cups fresh strawberries, sliced
1 to 2 tablespoons sucralose-based sugar substitute
Fat-free whipped topping

Directions
Yield: 12 servings

1 – Preheat oven to 350°F. Line 12 standard (2 1/2-inch) muffin cups with paper baking cups.

2 – Combine flour, sugar substitute, baking powder, baking soda, and salt in large bowl. Add milk, eggs, oil, and vanilla; mix until well blended. Transfer half of batter (1 1/4 to 1 1/2 cups) to 2-cup glass measure or medium bowl; stir in cocoa until blended. Divide vanilla batter evenly among prepared muffin cups. Spoon chocolate batter evenly over vanilla batter. (Cups should be about 3/4 full.) Swirl with knife to marbleize.

3 – Bake 28 to 30 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool completely in pan on wire rack.

4 – Mash about one third of berries in medium bowl. Stir in remaining berries and sugar substitute. Cut cupcakes in half. Spoon berry mixture over cupcake bottoms; top with whipped topping and cupcake tops.

Nutrition Information:
Calories: 140 calories, Carbohydrates: 15 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 35 mg, Sodium: 170 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-cupcake-shorties/

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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 Dessert of the Week – Diabetic Chocolate Applesauce Cake Recipe THURSDAY

January 2, 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 Diabetic Chocolate Applesauce Cake Recipe. This recipe is made using Chopped Walnuts, Sugar, Splenda No Calorie Sweetener (Granulated), Whole Wheat Pastry Flour, All-Purpose Flour, Unsweetened Cocoa Powder, Spices, Egg, Unsweetened Applesauce, and Raisins. The recipe comes from one my favorite sites and Magazine, the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More so check it out soon. You can also subscribe to the Diabetes Self Management Magazines. Each issue is full of 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/

Diabetic Chocolate Applesauce Cake Recipe
Preparation time: 20 minutes. Cooking time: 45 minutes.

Ingredients
2/3 cup walnuts, chopped
Nonstick cooking spray
3/4 cup sugar
1 cup Splenda, No Calorie Sweetener, Granulated
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup canola oil
1 egg
2 cups unsweetened applesauce
2/3 cup raisins

Directions
1 – Preheat oven to 350°F. Place walnuts on a cookie sheet and put in the preheating oven for about 10 minutes to toast them. Spray two 5″ x 9″ loaf pans with nonstick cooking spray and dust with flour.

2 – In a large bowl, combine the sugar, Splenda, whole wheat and white flours, cocoa, cinnamon, nutmeg, allspice, baking soda, and salt. In another bowl, combine the oil, egg, and applesauce. Add the oil mixture to the dry ingredients and mix for about one minute or until blended. Add the walnuts and raisins, mixing until evenly distributed throughout the batter.

3 – Pour the batter into the prepared loaf pans and place in the oven. Bake for about 45 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Yield: 26 servings.

Serving size: 1 slice.

Nutrition Facts Per Serving:
Calories: 170 calories, Carbohydrates: 24 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 150 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-applesauce-cake/

 

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