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 commentTags: baking, Chocolate Orange Bread Pudding, Cooking, Cubed French Baguette, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Eggs, Fat Free Skim Milk, Food, Grated Orange Peel, Ground Cinnamon, Maraschino Cherries, recipes, Sugar, Sugar-Free Chocolate Ice Cream Topping, Unsweetened Cocoa Powder, Vanilla
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 – 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 CommentTags: baking, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg Substitute, Fat Free Cream Cheese, Fat Free Sour Cream, Food, Lemon Cheesecake Bars, Lemon juice, Lemon Peel, Raspberries, recipes, Reduced Fat Cream Cheese, Sugar, Sugar substitute, Vanilla
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 – 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 CommentsTags: All-Purpose Flour, baking, Baking powder, Baking Soda, Berry Cupcake Shorties, Canola Oil, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Eggs, Fat Free Skim Milk, Fat Free Whipped Topping, Food, recipes, Salt, Strawberries, Sucralose-Sugar Blend, Unsweetened Cocoa Powder, Vanilla
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 – Peach-Ginger Crumble
April 23, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 CommentTags: baking, Canola Oil, Cooking, Cornstarch, Dark Brown Sugar, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Dried Apricots, Food, Frozen Sliced Peaches, Gingersnaps, Ground Cinnamon, Peach-Ginger Crumble, Pears, recipes, Vanilla, Whipped cream
This week’s Diabetic Dessert of the Week is a Peach-Ginger Crumble. Made using Frozen Sliced Peaches, Pears, Dried Apricots, Dark Brown Sugar, Cornstarch, Vanilla, Gingersnaps, Canola Oil, Ground Cinnamon, and Whipped Cream. Bring on 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/
Peach-Ginger Crumble
Ingredients
1 pound frozen sliced peaches, thawed
2 ripe pears, sliced
3/4 cup dried apricots, cut into 1/4-inch pieces
4 tablespoons packed dark brown sugar, divided
1 tablespoon cornstarch
1 teaspoon vanilla
12 gingersnaps, finely crushed
1 tablespoon canola oil
1/2 teaspoon ground cinnamon
Whipped cream (optional)
Directions
Yield: 6 servings
Serving size: 1/2 cup
1 – Preheat oven to 350°F. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
2 – Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch, and vanilla in large bowl; toss to coat evenly. Transfer to prepared pie plate.
3 – Combine crushed gingersnaps, remaining 2 tablespoons brown sugar, oil, and cinnamon in small bowl; mix well. Sprinkle evenly over peach mixture.
4 – Bake 30 minutes or until bubbly. Cool in pan on wire rack 10 minutes. Serve with whipped cream, if desired.
Nutrition Information:
Calories: 210 calories, Carbohydrates: 45 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 97 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/peach-ginger-crumble/
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Diabetic Dessert of the Week – Chocolate Clusters THURSDAY
April 16, 2020 at 6:03 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 CommentTags: Chocolate Clusters, Chocolate Syrup, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Food, Powdered sugar, recipes, Unsweetened Shredded Coconut, Vanilla, Vanilla Wafers
This week’s Diabetic Dessert of the Week is – Chocolate Clusters. Easy to make, 5 ingredients, and 71 calories and 12 carbs per Cluster. To make this recipe you’ll need Vanilla Wafers, Unsweetened Shredded Coconut, Powdered Sugar, Chocolate Syrup, and Vanilla. 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 Clusters
Taking just 15 minutes and 5 ingredients to whip up, these chocolate treats are sure to put a smile on the faces of children and adults alike!
Ingredients
Preparation time:
15 minutes
1 1/2 cups finely crushed vanilla wafers (about 45 wafers), graham cracker crumbs, or cornflake crumbs
2/3 cup unsweetened shredded coconut
2/3 cup powdered sugar plus additional powdered sugar for garnish
1/2 cup canned chocolate syrup
1 teaspoon vanilla
Directions
Yield: 24 clusters
Serving size: 1 cluster
* Stir together the crushed vanilla wafers, coconut, and 2/3 cup powdered sugar in a bowl. Stir in the syrup and vanilla until well blended. Shape the dough into 1-inch balls and roll them in additional powdered sugar. Store tightly covered in a cool, dry place.
Nutrition Information:
Calories: 71 calories, Carbohydrates: 13 g, Protein: <1 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 27 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-clusters/
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Diabetic Dessert of the Week – Orange Almond Cake
March 26, 2020 at 6:02 AM | Posted in Uncategorized | Leave a commentTags: Almond paste, baking, Baking powder, cakes, Cholesterol-Free Egg Substitute, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Eggs, Flour, Food, Fresh Berries, Granulated Sugar, Orange Almond Cake, recipes, Salt, Vanilla
This week’s Diabetic Dessert of the Week is a Orange Almond Cake. To make this week’s recipe you’ll need All-Purpose Flour, Baking Powder, Baking Soda, Salt, Granulated Sugar, Almond Paste, Eggs, Cholesterol-free egg substitute, Grated Orange Peel, Vanilla, Powdered Sugar, and Fresh Berries. This sounds like a winning recipe to me! 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/
Orange Almond Cake
Perfect paired with fresh berries, this cake makes a heavenly dessert!
Ingredients
2/3 cup all-purpose flour, plus additional for dusting pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup almond paste
2 eggs
1/2 cup cholesterol-free egg substitute
2 teaspoons grated orange peel
1 teaspoon vanilla
2 teaspoons powdered sugar
Fresh berries (optional)
Directions
Yield: 10 servings
1 – Preheat oven to 350°F. Cut circle of parchment paper to fit inside 9-inch round springform or cake pan. Spray pan with nonstick cooking spray. Place paper circle on bottom of pan; spray with cooking spray and dust with flour.
2 – Combine 2/3 cup flour, baking powder, baking soda, and salt in small bowl. Beat granulated sugar and almond paste in large bowl with electric mixer at medium speed until blended. Beat in eggs, egg substitute, orange peel, and vanilla until smooth. Beat in flour mixture just until blended. Pour batter into prepared pan.
3 – Bake 35 minutes or until toothpick inserted into center comes out with moist crumbs. Cool completely in pan on wire rack.
4 – Remove side of pan; transfer cake to platter. Sprinkle with powdered sugar; serve with berries, if desired.
Nutrition Information:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 42 mg, Sodium: 176 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/orange-almond-cake/
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Diabetic Dessert of the Week – Peanut Butter and Banana Cookies
March 5, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: All-Purpose Flour, baking, Baking Soda, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, Frozen Unsweetened Apple Juice Concentrate, Mashed Ripe Banana, No-Sugar-Added Natural Peanut Butter, Peanut Butter and Banana Cookies, recipes, Salted Peanuts, Vanilla
This Week’s Diabetic Dessert of the Week is – Peanut Butter and Banana Cookies. Made using Butter, Mashed Ripe Banana, No-Sugar-Added Natural Peanut Butter, Frozen Unsweetened Apple Juice Concentrate, Egg, Vanilla, All-Purpose Flour, Baking Soda, Salt, and Salted Peanuts. Peanut Butter Cookies are so good coming out of the oven, they just melt in your mouth! 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/
Peanut Butter and Banana Cookies
No need for added sugar — these low-carb cookies get all their sweetness naturally from unsweetened apple juice and ripe bananas!
Ingredients
1/4 cup (1/2 stick) butter
1/2 cup mashed ripe banana
1/2 cup no-sugar-added natural peanut butter
1/4 cup frozen unsweetened apple juice concentrate, thawed
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped salted peanuts
Whole salted peanuts (optional)
Directions
Yield: 2 dozen cookies
Serving size: 1 cookie
1 – Preheat oven to 375°F. Grease cookie sheets or lightly coat with nonstick cooking spray.
2 – Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth. Blend in apple juice concentrate, egg, and vanilla. Beat in flour, baking soda, and salt. Stir in chopped peanuts.
3 – Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets; top each with 1 whole peanut, if desired.
4 – Bake 8 minutes or until set. Cool completely on wire racks. Store in tightly covered container.
Nutrition Information:
Calories: 100 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 14 mg, Sodium: 88 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/peanut-butter-and-banana-cookies/
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Diabetic Dessert of the Week – Chewy Chocolate Brownies
February 6, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: All-Purpose Flour, baking, Chewy Chocolate Brownies, Chopped Walnuts, Cocoa, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg Whites, Food, Oil, recipes, Salt, Sugar, Unsweetened Applesauce, Vanilla, Whole Egg
This week’s Diabetic Dessert of the Week is Chewy Chocolate Brownies. Diabetic Friendly Chewy Chocolate Brownies! Made using All Purpose Flour, Cocoa, Salt, Egg Whites, Whole Egg, Sugar, Unsweetened Applesauce, Oil, Vanilla, and Chopped Walnuts. Plus these are only 11 calories and 16 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/
Chewy Chocolate Brownies
Ingredients
Preparation time: 10 minutes
Baking time: 25 minutes
Vegetable cooking spray
1/4 cup plus 3 tablespoons all-purpose flour
1/2 cup cocoa
1/4 teaspoon salt
2 egg whites
1 whole egg
1/2 cup plus 2 tablespoons sugar
6 tablespoons unsweetened applesauce
2 tablespoons oil
1 1/2 teaspoons vanilla
2 tablespoons chopped walnuts or pecans
Directions
Yield: 12 brownies
Serving size: 1 brownie
* Preheat oven to 350°F. Spray an 8-inch square baking pan with vegetable cooking spray. In a medium bowl, combine flour, cocoa, and salt. Mix well. In a separate large bowl, whisk together egg whites, egg, sugar, applesauce, oil, and vanilla. Stir in the flour mixture until just blended; do not overmix. Pour batter into the prepared pan and sprinkle walnuts on top. Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Cool the brownies on a wire rack for at least 15 minutes. Cut into 12 rectangles.
Nutrition Information:
Calories: 111 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 65 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chewy-chocolate-brownies/
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Diabetic Dessert of the Week – Coconut Almond Biscotti
January 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 CommentTags: baking, Coconut Almond Biscotti, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Food, recipes, shredded coconut, Sliced Almonds, Vanilla
This week’s Diabetic Dessert of the Week is a Coconut Almond Biscotti. Two of the key ingredients you’ll be using are Shredded Coconut and Sliced Almonds. 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/
Coconut Almond Biscotti
What better a way to cap off a meal than with a crunchy biscotti? This recipe features the award-winning combination of shredded coconut and sliced almonds for a sweet treat that’s sure to leave a smile on your face…
Ingredients
2 1/2 cups all-purpose flour
1 1/3 cups unsweetened shredded coconut
3/4 cup sliced almonds
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 extra-large egg at room temperature
1 extra-large egg white at room temperature
4 ounces (8 tablespoons, 1 stick) light butter, melted
1 teaspoon vanilla
Directions
1 – Center a rack in oven and preheat to 350°F. Line a baking sheet with parchment paper or a nonstick liner.
2 – Combine flour, coconut, almonds, sugar, baking powder, and salt in large bowl. Mix with electric mixer at low speed until combined.
3 – Lightly beat egg, egg white, butter, and vanilla in medium bowl. Add to dry ingredients; mix at low speed until blended.
4 – Divide dough into two equal pieces. Shape each piece of dough into 8 x 2 3/4-inch loaf with lightly floured hands. Place loaves 3 inches apart on prepared baking sheet.
5 – Bake loaves 26 to 28 minutes or until golden and set. Cool on wire rack 10 minutes. Using serrated knife, slice each loaf diagonally into 1/2-inch-thick slices. Place slices, cut sides down, on baking sheet. Bake 20 minutes or until firm and golden. Cool completely on wire rack.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/coconut-almond-biscotti/
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PEANUT BUTTER GRANOLA BITES
January 30, 2020 at 6:01 AM | Posted in Uncategorized | Leave a commentTags: baking, Chunky Peanut Butter, Cinnamon, Cooking, Cornflakes, dessert, Diabetic Gourmet Magazine, Egg Substitute, Equal Spoonful, Equal Sweetener, Food, Honey, Peanut Butter Granola Bites, Quick Oats, recipes, Seedless Raisins, Vanilla
I’ve got a second Diabetic Dessert to share, PEANUT BUTTER GRANOLA BITES. This one is made using Cornflakes, Quick Oats, Seedless Raisins, Chunky Peanut Butter, Egg Substitute, Equal Spoonful, Honey, Vanilla, Cinnamon, and Equal Sweetener. Cornflakes, Peanut Butter, and Honey together in one Bite, I’ll take it! The Recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes and Tips. Enjoy and eat Healthy in 2020! https://diabeticgourmet.com/
PEANUT BUTTER GRANOLA BITES
Ingredients
2 cups cornflakes
1 cup quick oats, uncooked
2/3 cup seedless raisins
1/2 cup chunky peanut butter
1/2 cup egg substitute OR 4 egg whites
1 cup Equal Spoonful or Granulated*
1 tablespoon honey
2 teaspoons vanilla
1 teaspoon ground cinnamon
* May substitute 24 packets Equal sweetener
Directions
1 – Combine cornflakes, oats and raisins in large bowl.
2 – Combine peanut butter and egg substitute in medium bowl. Stir in Equal, honey, vanilla and cinnamon until well blended. Spoon over cereal mixture. Toss gently to combine. Let stand 5 minutes.
3 – Preheat oven to 350F. Shape mixture into 1-inch balls. Place on lightly sprayed baking sheet. Bake 8 to 10 minutes or until light golden and dough is set. Remove from baking sheet and cool completely on wire rack.
4 – Store in airtight containers at room temperature.
NOTES:
This hearty cookie is filled with lots of fiber and good flavor. Chunky peanut butter, oats, raisins and cornflakes provide fiber; a touch of honey, Equal and ground cinnamon add great flavor.
Recipe Yield: Yield: 2-1/2 dozen (1 per serving)
NUTRITIONAL INFORMATION PER SERVING:
Calories: 56
Fat: 2 grams
Sodium: 42 milligrams
Protein: 2 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-granola-bites
Petitchef
Foodista
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