Just Desserts

Just because you or a loved one have diabetes doesn't mean you have to forgo desserts! Here are six yummy dessert recipes to try your hand (and fork) at. Enjoy!

CHOCOLATE COFFEE TIRAMISU

Makes: 16 Servings

Source: The Best Diabetes Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml

Print Version & Photo: http://diabeticgourmet.com/recipes/html/520.shtml

Ingredients

1-1/2 cups 5% ricotta cheese

1/2 cup light cream cheese

1/2 cup granulated sugar

3 tablespoons cocoa

1 egg yolk

1 teaspoon vanilla

3 egg whites

1/3 cup granulated sugar

3/4 strong, prepared coffee

3 tablespoon chocolate or coffee-flavored liqueur

16 lady finger cookies

Directions

Spray a 9-inch square baking dish with vegetable spray.

In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.

In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.

Combine coffee and liqueur in a small bowl.

Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.

Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g ; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat

CAPPUCCINO PIE

Yield: 8 servings

Source: Diabetic Dream Desserts

To view this online, click here.

Ingredients

1/2 cup room temperature coffee

1 envelope (1/4 ounce) unflavored gelatin

1/4 cup coffee liqueur

1 cup nonfat or light ricotta cheese

Sugar substitute equal to 1/3 cup sugar

1/8 teaspoon ground cinnamon

2 cups nonfat or light whipped topping

1 Chocolate-Almond Piecrust (following)

1-1/2 tablespoons shaved dark chocolate

Directions

Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.

Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.

Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.

Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top. Cover and chill for at least 3 hours, or until set.

Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat

CHOCOLATE-ALMOND PIECRUST

Yield: 8 servings

Source: Diabetic Dream Desserts

To view online, click here.

Ingredients

1/2 cup sliced almonds

2 tablespoons sugar

3/4 cup chocolate graham cracker crumbs

Sugar substitute equal to 3 tablespoons sugar

1-1/2 tablespoons melted margarine or butter

1-1/2 teaspoons fat-free egg substitute

Directions

Preheat the oven to 350 degrees F.

Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.

Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.

Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)

Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.

Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat

MOCHA CHEESECAKE BARS

This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.

Serves: 20

Serving Size: 1 bar

Photo & Print Version: http://diabeticgourmet.com/recipes/htmll/1230.shtml

Ingredients

1-1/4 cups chocolate wafer crumbs

1/4 cup Splenda No Calorie Sweetener, Granulated

1/3 cup light butter, melted

12 ounces reduced-fat cream cheese

2/3 cup Splenda No Calorie Sweetener, Granulated

1-1/4 teaspoons instant espresso granules

2 large eggs

1 teaspoon cocoa powder

1/4 cup reduced-fat sour cream

2 teaspoons vanilla extract

1/2 cup white chocolate chunks

Directions

Crust Directions: preheat oven to 350 degrees F.

Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.

Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.

Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.

Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.

Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.

Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 120 mg; Cholesterol: 40 mg; Saturated Fat: 4.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 9 g

CHOCOLATE CAKE

Source: Cooking Healthy and Fast

Servings: 12

Find this recipe at: http://diabeticgourmet.com/recipes/html/134.shtml

Ingredients

1 Cup bran cereal

1 Cup water

1/3 Cup sugar OR dry sugar substitute equivalent (such as Sugar Twin)

1 Medium egg

1/4 Cup canola oil

1 tsp vanilla

1 tsp Chocolate flavoring

1 Tbsp lemon juice

1 Cup all-purpose flour

1 tsp baking soda

1/4 Cup cocoa, preferably Dutch-process

1/4 Cup sugar

2 Tbsp instant nonfat dry milk

1/2 tsp cinnamon

1/2 tsp salt

Directions

Place bran, water, sugar or sugar substitute, egg, canola oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl. Mix lightly and let stand for 30-45 minutes.

Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt and stir to blend well. Add flour mixture to the bran mixture and mix at medium speed about 1/2 minute or until well blended.

Place in a spray-coated 9-inch square cake pan and bake at 350F for about 20 minutes, or until the cake springs back when touched in the center and sides pull away from the pan. Cool to room temperature and cut into 3x4-inch squares to yield 12 squares. Use 1 square per serving.

Nutritional Information Per Serving: Calories: 119 ; Fat: 6 g ; Sodium: 224 mg; Cholesterol: 16 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 1 Fat

CHOCOLATE CHERRY OATMEAL COOKIES

Yield: 4 Dozen Cookies, 1 cookie per serving

Print Version & Photo: http://diabeticgourmet.com/recipes/html/1152.shtml

Ingredients

1-1/4 cups Equal Granulated*

1/2 cup butter, softened

1/2 cup firmly packed brown sugar

1/3 cup pasteurized egg whites

1/3 cup unsweetened applesauce

1/4 cup nonfat milk

2 teaspoons vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

2-1/4 cups quick oats, uncooked

1/2 cup dried cherries

1/2 cup chopped dark chocolate

Cooking spray

*May also substitute with 30 packets Equal Sweetener

Directions

Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.

Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.

Gradually mix in oats, cherries and chocolate until well combined.

Drop by tablespoonfuls onto lightly sprayed baking sheets.

Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.

Remove from baking sheet and cool completely on wire rack.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat