Diabetic Dessert of the Week – Hot Fudge Cake

February 20, 2020 at 6:02 AM | Posted in dessert, diabetes, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Hot Fudge Cake. Made using Sweet’N Low Brown Sugar Substitute, Cocoa, Baking Powder, Salt, Skim Milk, Corn Oil, Vanilla Extract, Brown Sugar, Hot Water, and Light Whipped Topping (optional). Hot Fudge Cake made healthier. 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/

Hot Fudge Cake
Nothing says Valentine’s Day quite like chocolate, and nothing says chocolate quite like this decadent cake!

Ingredients
Preparation time:
10 minutes
Baking time:
30 minutes
1 cup all-purpose flour
1/2 cup sugar
6 teaspoons Sweet’N Low brown sugar substitute
2 tablespoons plus 4 tablespoons cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup skim milk
2 tablespoons corn oil
1 teaspoon vanilla extract
1/4 cup packed brown sugar
1 3/4 cups hot water
Light whipped topping (optional)

Directions
Yield: 9 servings
Serving size: 1/9 of cake

* Preheat oven to 350°F. Place flour, sugar, brown sugar substitute, 2 tablespoons cocoa, baking powder, and salt in a medium bowl; stir to combine. Stir in milk, oil, and vanilla extract (batter will have small lumps). Spread batter in an ungreased 8-inch square baking pan; set aside. In a small bowl, combine brown sugar and remaining 4 tablespoons cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake for 30 minutes, or until crust forms on top and filling is bubbly. Portion into 9 equal servings. Serve while warm with light whipped topping, if desired.

Nutrition Information:
Calories: 172 calories, Carbohydrates: 31 g, Protein: 3 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 134 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hot-fudge-cake/

 

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The Saturday Evening Dessert – Zucchini Brownies

August 27, 2016 at 5:04 AM | Posted in Saturday Evening Dessert | 6 Comments
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This week’s Saturday Evening Dessert is Zucchini Brownies.

 

Zucchini Brownies

Ingredients
1/2 cup Extra Virgin Olive Oil
1 1/2 cups White Sugar or 3/4 cup Splenda
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Sea Salt
2 cups shredded Zucchini
1/2 cup chopped Walnuts
6 tablespoons Unsweetened Cocoa Powder
1/4 cup Margarine
2 cups Confectioners’ Sugar
1/4 cup 2% Milk
1/2 teaspoon Vanilla Extract
Directions
1 – Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2 – In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3 – Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Pecan Pie (Slimmed Down Version)

October 18, 2013 at 9:37 AM | Posted in dessert, diabetes | Leave a comment
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Thank you Anthony “The Cook” for passing this one along!

 

 

Pecan Pie

Ingredients:

3 large eggs, lightly beaten or (3/4 Cup Egg Beater’s)
3/4 cup Splenda Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted (Blue Bonnet Light Stick Butter)
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell
Directions:

Preheat oven to 350°F (175°C).
Combine eggs, Splenda Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell.
Bake for 45-50 minutes or until a knife inserted near center comes out clean.
Cool on a wire rack. Serve warm.
Makes 8 servings.

Kitchen Hint of the Day!

October 10, 2013 at 9:04 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a great tip for the really thrifty. If you want to get all the shortening or lard out of a can, pour 2 cups boiling water into the container and swirl it gently until the fat melts. Refrigerate the container until the shortening solidifies on the water’s surface, then just lift or skim it off with a knife blade or sharp – edged spoon.

Kitchen Hint of the Day!

June 22, 2013 at 10:49 AM | Posted in Kitchen Hints | Leave a comment
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Before you put the cooler away, wipe the inside down with a paper towel or rag that has been dampened with water and a few drops of vanilla extract. The alcohol in the vanilla works as a disinfectant and you cooler will smell great!

 

Kitchen Hint of the Day!

May 17, 2013 at 9:42 AM | Posted in Kitchen Hints | Leave a comment
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Whipping up some heavy cream? Heavy cream will set up faster if you add seven drops of lemon juice for each pint of cream. But you don’t necessarily need heavy cream to make whipped cream. Light cream can be whipped to a firm, mousse – like consistency if you add a tablespoon unflavored gelatin dissolved in 1 tablespoon hot water for every 2 cups of cream. After whipping refrigerate it for two hours.

 

Chocolate-Chocolate Cupcakes

January 7, 2013 at 10:26 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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Chocolate-Chocolate Cupcakes

 

 

1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract

 

 

Preheat oven to 350°F (175°C).
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into paper lined muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Makes 18 servings.

 

 

Nutritional Facts Per Serving: Calories: 180; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 45mg; Sodium: 160mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 11g; Protein: 2g;

Exchanges Per Serving: 1 1/2 Starches, 1 Fat

 

 

http://www.cooksrecipes.com/diabetic/chocolate-chocolate_cupcakes_recipe.html

Pine Nut Cookies Recipe

February 27, 2012 at 8:49 AM | Posted in baking, diabetes, diabetes friendly, low calorie, low carb | Leave a comment
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Pine Nut Cookies Recipe

Ingredients

1 package (7 ounces) almond paste, grated
1/2 cup sugar
1/2 cup confectioners’ sugar
2 egg whites
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
Pinch salt
1/2 cup pine nuts

Directions

In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets.
Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers. Yield: 2-1/2 dozen.

Nutritional Facts 1 cookie equals 68 calories, 3 g fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

There are several sites with the same or similar recipe.
http://www.tasteofhome.com/Recipes/Pine-Nut-Cookies

Brazil Nut Cookies Recipe

January 9, 2012 at 10:30 AM | Posted in baking, dessert, diabetes, diabetes friendly, Food | Leave a comment
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Brazil Nut Cookies Recipe

Prep: 15 min. Bake: 10 min./batch
Yield: 54 Servings

15 10 25
Ingredients

1 cup butter, softened
1 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped Brazil nuts
1/2 cup flaked coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks. Yield: about 4-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 104 calories, 7 g fat (3 g saturated fat), 17 mg cholesterol, 62 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.

http://www.tasteofhome.com/Recipes/Brazil-Nut-Cookies

Diabetic Banana Chocolate Chip Muffins

September 5, 2011 at 2:06 PM | Posted in baking, dessert, diabetes, diabetes friendly, Food, low calorie, low carb | 1 Comment
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Found several versions of this through web sites and a couple of friends personal recipes. I went with this one and wanted to pass it along.

Diabetic Banana Chocolate Chip Muffins

Ingredients
– 1 cup bananas, mashed (about 2 1/2 medium bananas)
– 1 large egg
– 1/2 cup applesauce
– 1/4 cup splenda blend
– 1 cup whole wheat flour

– 1 cup regular flour
– 1/4 cup milk
– 1/4 tsp vanilla extract
– 2 tsp baking powder
– 3 tbsp semi-sweet mini chocolate chips
Directions

1.   Mix all ingredients in large bowl.

2.   Fill 16 muffin tins or papers about halfway. (I use an ice cream scoop to spoon it because the batter will be thick.)

3.   Bake 350 degrees for 20 mins.

Nutritional Info

* Servings Per Recipe: 16
* Amount Per Serving
* Calories: 92.2

* Total Fat: 0.6 g
* Cholesterol: 13.0 mg
* Sodium: 69.8 mg
* Total Carbs: 16.1 g
* Dietary Fiber: 1.5 g
* Protein: 2.4 g

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