Chocolate Zucchini Cake Recipe for Diabetics

January 13, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Chocolate Zucchini Cake Recipe for Diabetics. Some of the ingredients you’ll be needing are Grated Zucchini, Unsweetened Applesauce, Skim Milk, Splenda, Cocoa Powder, Whipped Topping, Berries 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 2022! https://www.diabetesselfmanagement.com/

Chocolate Zucchini Cake Recipe for Diabetics
Get your chocolate fix and the nutritional benefits of peak-season zucchini in this crave-worthy cake!

Ingredients
Preparation time: 8 minutes
Cooking time: 35 minutes.

Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)

Directions
Yield: 15 servings
Serving size: 3″ x 2 1/2″ Square

1 – Preheat oven to 350°F. Spray a 9″ x 13″ baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30–35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).

Nutrition Information:
Calories: 181 calories, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 268 mg, Fiber: 2 g

Chocolate Zucchini Cake Recipe for Diabetics

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* 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 – No-Bake Pumpkin Swirl Cheesecake

September 2, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a No-Bake Pumpkin Swirl Cheesecake. To make this week’s recipe you’ll be needing Graham Cracker Crumbs, Stick Butter, Equal Spoonful, Orange Juice, Unflavored Gelatin, Reduced Fat Cream Cheese, Part Skim Ricotta Cheese, Equal Spoonful, Orange Extract, Light Whipped Topping, can Mandarin Oranges, Oranges Sections, and Whipped Topping. There’s 152 calories and 11 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 2021! https://diabeticgourmet.com/

NO-BAKE ORANGE CREAM CHEESECAKE
Ingredients

Crust Ingredients:

1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Directions

1 – For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan. Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal® and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.
3 – Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges. Nutritional Information

NOTES:
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese makes a great warm weather dessert.

Recipe Yield: Yield: 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 152
Fat: 10 grams
Sodium: 158 milligrams
Cholesterol: 31 milligrams
Protein: 6 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/no-bake-orange-cream-cheesecake

One of America’s Favorites – Chiffon Pie

August 9, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Lemon chiffon pie, gained popularity from housewives of America, featured in the Ladies’ Home Journal

A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. To reduce risk of salmonella, it is recommended that a Swiss-meringue (eggs whites and sugar heated in a double boiler to 120–130 °F (49–54 °C) over simmering water, then whipped) be used instead of using raw whipped egg whites. This filling is then put into a pre-baked pie shell of variable composition and chilled. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.

The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.

The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid. Strause was dissatisfied with existing cream pies and had been made ill by a cornstarch pudding as a child. Strause claimed it was his mother who compared it to chiffon when she first saw it.

Besides the new filling, the pie also introduced dome-shaped filling and graham-cracker crust.

The popularity of the pie was such that Strause traveled as much as 30,000 miles a year teaching the technique to hotels and restaurants.

Diabetic Dessert of the Week – Chocolate Zucchini Cake Recipe for Diabetics

September 24, 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 – Chocolate Zucchini Cake Recipe for Diabetics. Some of the ingredients you’ll be needing are Grated Zucchini, Unsweetened Applesauce, Skim Milk, Splenda, Cocoa Powder, Whipped Topping, Berries 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 2020! https://www.diabetesselfmanagement.com/

Chocolate Zucchini Cake Recipe for Diabetics
Get your chocolate fix and the nutritional benefits of peak-season zucchini in this crave-worthy cake!

Ingredients
Preparation time: 8 minutes
Cooking time: 35 minutes.

Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)

Directions
Yield: 15 servings
Serving size: 3″ x 2 1/2″ Square

1 – Preheat oven to 350°F. Spray a 9″ x 13″ baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30–35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).

Nutrition Information:
Calories: 181 calories, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 268 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/irresistible-chocolate-zucchini-cake/

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/

Mango-Cheesecake Parfaits

May 26, 2012 at 9:25 AM | Posted in dessert, fruits | 1 Comment
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Tried a new dessert tonight. Ran across it in the latest edition of the Kraft Food Magazine. It has Mangos in it which I love! To cut the carbs and calories I used 2% Milk, Sugar Free Jello Mix, Reduced Philly Cheese, and Cool Whip Free. this makes a tasty and refreshing Summer Dessert!  The recipe is below with the Kraft link.

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
2  mangos, peeled, seeded, chopped
Make It

BEAT cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.

LAYER half each of the mangos and pudding mixture in 8 parfait glasses. Repeat layers.

TOP with remaining COOL WHIP.

nutritional info per serving
Calories  230
Total fat  13 g
Saturated fat  9 g
Cholesterol  40 mg
Sodium  310 mg
Carbohydrate  26 g

http://www.kraftrecipes.com/recipes/mango-cheesecake-parfaits-135649.aspx

Diabetic Lemon Cake Delight

September 12, 2011 at 2:46 PM | Posted in dessert, diabetes, diabetes friendly, Food, fruits, low calorie, low carb | Leave a comment
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Ingredients

* 1 purchased Sugarless Angel Food Cake
* 1 box (4-serving size) Lemon Instant Sugar-Free Pudding
* ½ cup Skim Milk
* 1 carton (8-ounce) Lemon-Flavored non-fat, no-sugar-added Yogurt
* ½ carton (8-ounce) “Lite” Frozen Whipped Topping, thawed

How to make it

* Cut angel food cake in half, horizontally, using serrated knife in a sawing motion. Place bottom layer on serving plate.
* Beat pudding with milk until thickened, about 1 minute. Stir in yogurt.
* Fold thawed reduced-calorie whipped topping into pudding mixture.
* Frost bottom layer of cake with lemon mixture. You may then place top layer on cake and frost with remaining mixture, or make a second cake with remaining topping mixture. Chill until served.

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