Diabetic Desserts - Yum!

Six yummy desserts for you to explore. Enjoy!

CHERRY ALMOND BARS

Yield: 16 bars; Serving Size: 1 Bar

View Online: http://diabeticgourmet.com/recipes/html/615.shtml

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

2/3 cup reduced-fat margarine

2 tablespoons granulated sugar

2/3 cup ground almonds

1/3 cup, plus 2 tablespoons candied cherries, finely chopped

1 large egg, beaten

3/4 cup skim milk

1 teaspoon almond extract

DirectionsPreheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.

Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.

Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.

Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.

Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.

Nutritional Information Per Serving: Calories: 130 ; Protein: 3 g ; Fat: 5 g ; Sodium: 106 mg;Cholesterol: 14 mg ; Dietary Fiber: 1 g ; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat

LEMON CHIFFON PIE

A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.

Serves: 8

Ingredients

1 cup evaporated milk

1 (.25 ounce) envelope unflavored gelatin

1/2 cup water

3 tablespoons fresh lemon juice

3/4 cup Splenda No Calorie Sweetener, Granulated

3/4 teaspoon grated lemon rind

1/4 teaspoon lemon extract

1 (9 inch) graham cracker crust

Directions

Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).

Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.

Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.

Pour mixture into crust; cover and chill 1 hour or until set.

Nutritional Information (Per Serving): Calories: 160; Protein: 2 g; Sodium: 170 mg; Cholesterol: 0 mg; Fat: 7 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 13 g; Carbohydrates: 22 g

TROPICAL BANANA-PINEAPPLE PIE

Yield: 10 servings

Found online at http://diabeticgourmet.com/recipes/html/1100.shtml

Ingredients

Pastry for single crust 9-inch pie

2 packages (8 oz. each) reduced-fat cream cheese, softened

1/2 cup Equal Spoonful or Granulated*

1 container (8 oz.) light whipped topping, thawed if frozen

1 can (8 oz.) crushed pineapple, well drained

1/4 cup flaked coconut, divided

1/2 teaspoon rum extract

2 medium ripe bananas, cut into 1/2-inch thick slices

1 tablespoon chopped pecans

* May substitute 12 packets Equal sweetener

Directions

Preheat oven to 375F.

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.

Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.

Refrigerate 2 to 3 hours before serving.

Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat

PEACH-ALMOND UPSIDE-DOWN CAKE

Makes: 8 Servings

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View Online: http://diabeticgourmet.com/recipes/html/608.shtml

Ingredients

1 can (8-1/4 ounces) peaches in juice, well drained

1/2 cup unsweetened applesauce

5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener

1 egg

1/2 teaspoon vanilla

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 - 1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup reduced-fat buttermilk

1/4 cup sliced almonds

Directions

Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch round pan.

Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in medium bowl. Mix in combined flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.

Bake at 350 degrees F. until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.

Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and sprinkle with almonds.

Nutritional Information Per Serving: Calories: 136; Protein: 6 g; Fat: 2.6 g; Sodium: 207 mg; Cholesterol: 27 mg; Carbohydrates: 20 g; Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat

BLUEBERRY CHEESECAKE BARS

Serves: 20

Ingredients

1-1/4 cups graham cracker crumbs

1/4 cup Splenda No Calorie Sweetener, Granulated

1/3 cup light butter, melted

12 ounces reduced fat cream cheese, softened

2/3 cup Splenda No Calorie Sweetener, Granulated

2 large eggs

1/3 cup reduced-fat sour cream

2 teaspoons vanilla extract

3/4 cup fresh or frozen blueberries

1/4 cup reduced-sugar apricot preserves

1 tablespoon water

Directions

Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.

Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

Nutritional Information (Per Serving): Calories: 100; Protein: 3 g; Sodium: 110 mg; Cholesterol: 40 mg; Fat: 6 g;Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 8 g

RASPBERRY-ALMOND BAR COOKIES

Yield: Makes 24 servings.

View Online: http://diabeticgourmet.com/recipes/html/944.shtml

Ingredients

2 cups all-purpose flour

1/2 cup Equal Spoonful or Granulated*

1/8 teaspoon salt

8 tablespoons cold stick butter or margarine, cut into pieces

1 egg

2 tablespoons water

1 teaspoon grated lemon peel

1 jar (10 ounces) seedless raspberry spreadable fruit

3 tablespoons toasted sliced almonds

* May substitute 12 packets Equal sweetener

Directions

Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight containers at room temperature.

Nutritional Information (Per Serving): Calories: 86; Protein: 2 g; Sodium: 16 mg; Cholesterol: 19 mg; Fat: 4 g; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat