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Diabetic Dessert of the Week – MOLASSES COOKIES

April 4, 2024 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Cookies, Cooking, Dark molasses, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Food, MOLASSES COOKIES, recipes, Salt, Splenda Brown Sugar Blend, Trans Free Margarine, Whole Wheat Pastry Flour

This week’s Diabetic Dessert of the Week is Molasses Cookies. To make these Cookies you’ll be needing Whole Wheat Pastry Flour, Baking Soda, Ground Cinnamon, Ground Ginger, Ground Allspice, Salt, Trans Free Margarine, Splenda Brown Sugar Blend, Dark molasses, and Egg White. There’s 70 calories and 10 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 2024! https://diabeticgourmet.com/

MOLASSES COOKIES
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk. Recipe for Molasses Cookies from our Dessert recipe section.

Ingredients

2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch Pinch of salt
1/2 cup trans-free margarine
1/4 cup SPLENDA Brown Sugar Blend
1/4 cup dark molasses
1 egg white

Directions

1 – Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.
2 – In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.
3 – Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.
4 – Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.
NOTES:
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.

Recipe Yield: Yield: 23 servings

Serving size: 3 cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 3 grams
Saturated Fat: 0.5 grams
Fiber: 1 grams
Sodium: 130 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/molasses-cookies

MOLASSES COOKIES

October 21, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Baking Soda, Cookies, Cooking, Dark molasses, Diabetic Gourmet Magazine, Egg white, Food, Ground Allspice., Ground Cinnamon, ground ginger, MOLASSES COOKIES, recipes, Salt, Splenda Brown Sugar Blend, Trans Free Margarine, Whole Wheat Pastry Flour

Here’s a recipe for Molasses Cookies, and see look and sound incredible! To make these Cookies you’ll be needing Whole Wheat Pastry Flour, Baking Soda, Ground Cinnamon, Ground Ginger, Ground Allspice, Salt, Trans Free Margarine, Splenda Brown Sugar Blend, Dark molasses, and Egg White. There’s 70 calories and 10 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 2021! https://diabeticgourmet.com/

MOLASSES COOKIES
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk. Recipe for Molasses Cookies from our Dessert recipe section.

Ingredients

2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch Pinch of salt
1/2 cup trans-free margarine
1/4 cup SPLENDA Brown Sugar Blend
1/4 cup dark molasses
1 egg white

Directions

1 – Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.
2 – In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.
3 – Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.
4 – Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.
NOTES:
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.

Recipe Yield: Yield: 23 servings

Serving size: 3 cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 3 grams
Saturated Fat: 0.5 grams
Fiber: 1 grams
Sodium: 130 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/molasses-cookies

Diabetic Dessert of the Week – GOLDEN PEANUT BUTTER COOKIES

July 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Baking powder, Baking Soda, Butter, Cooking, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Egg Substitute, Equal Sweetener, Flour, Food, GOLDEN PEANUT BUTTER COOKIES, Light Brown Sugar, Pure Maple Syrup, recipes, Vanilla extract, Whole Wheat Pastry Flour

This week’s Diabetic Dessert of the Week is – GOLDEN PEANUT BUTTER COOKIES. To make these Cookies you’ll be needing Whole Wheat Pastry Flour, Flour, Equal Sweetener, Baking Soda, Baking Powder, Butter, Light Brown Sugar, Egg Substitute, Pure Maple Syrup, and Vanilla Extract. The Cookies are 77 calories and 9 carbs per cookie. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Care Tips, Diabetes News and much more so be sure to check it out! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

GOLDEN PEANUT BUTTER COOKIES
Ingredients

1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

Directions

1 – Preheat oven to 350 degrees F.
2 – Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
3 – Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
4 – Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
5 – Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

Recipe Yield: Yield: 40 cookies“Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 77
Fat: 4 grams
Saturated Fat: 0.7 grams
Fiber: 0.9 grams
Sodium: 82 milligrams
Protein: 2 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/golden-peanut-butter-cookies

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
Tags: baking, cakes, Cooking, dessert, Diabetes Self Management, Diabetic Chocolate Applesauce Cake Recipe, Diabetic Dessert of the Week, Food, Raisins, recipes, Splenda No Calorie Sweetener, Sugar, Unsweetened Applesauce, Unsweetened Cocoa Powder, Walnuts, Whole Wheat Pastry Flour

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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