Desserts

Who says you can't have desserts and snacks when you're diabetic?! Certainly not the folks at Diabetic Gourmet or any number of diabetic-friendly websites and publications.

When a close loved-one was diagnosed as diabetic, I remember thinking that that meant no more snacks in the house. No more ice cream, cake, brownies - none of those yummy things. Turns out he was thinking the same thing. Wow, were we wrong!

That said, here are six recipes for yummy diabetic-friendly desserts that are sure to appeal to dessert-lovers. Enjoy!

Note: Today is election day. If you're legally allowed to vote and haven't already done so - by absentee ballot or early voting - get out and Vote like your life depends on it!

NOT SO GUILTY BROWNIES

Servings: 24

View recipe: http://diabeticgourmet.com/recipes/html/136.shtml

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Ingredients

Brownies:

3/4 cup all-purpose flour

3/4 cup sugar

1/4 cup unsweetened cocoa

1/2 tsp baking powder

1/4 tsp salt

1/4 cup oil

2 tsp chocolate extract or flavor

2 eggs

Frosting:

3/4 cup powdered sugar

1 T unsweetened cocoa

1 T skim or 2% milk

1/2 tsp chocolate extract or flavor

1/8 tsp butter flavor

Directions

Heat oven to 350 F. Grease bottom only of 8-inch square pan.

Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.

Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.

Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.

Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g; Exchanges: 1/2 Bread/Starch, 1/2 Fat

CHOCOLATE CHERRY TARTS

Servings: 24

View recipe: http://diabeticgourmet.com/recipes/html/129.shtml

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Ingredients

2 (8oz) packages Neufchatel (light) cream cheese, room temp

2/3 cup granulated sugar

2 eggs, room temp

1 tsp vanilla extract

24 Keebler chocolate wafers, 30% reduced fat

1 (21oz) can light cherry pie filling

Directions

Preheat oven to 350F.

Line muffin tins with foil and paper cupcake liners.

Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture.

Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.

Nutritional Information Per Serving: Calories: 118; Fat: 5 g; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat

SPICED APPLE PUDDING

Servings: 4 (1/2 cup)

View recipe: http://diabeticgourmet.com/recipes/html/148.shtml

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Ingredients

2 cups Unsweetened apple juice

1/3 cup Granulated sugar substitute

1/3 cup Cornstarch

1/2 tsp Cinnamon

1 Egg

Directions

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.

In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.

Nutritional Information Per Serving: Calories: 117; Protein: 1 g; Fat: 1 g; Carbohydrates: 26 g; Exchanges: 1 Bread/Starch; 1 Fruit

BLUEBERRY TORTE DESSERT

Servings: 6 (1 Serving = 1/2 cup)

View recipe: http://diabeticgourmet.com/recipes/html/144.shtml

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Ingredients

3 eggs, separated

1 tbsp sugar

1/3 cup ground almonds

2-1/2 cup fresh blueberries

2 tsp cornstarch

1/2 cup whipping cream

1 tsp sugar substitute

1/2 cup vanilla yogurt

Directions

Beat egg yolks and sugar until light. Add almonds.

Beat egg whites until stiff. Fold egg whites into egg yolk mixture.

Line a 13 x 9 inch baking pan with waxed paper. Pour batter into the pan.

Bake in a 325F oven for 12 to 15 minutes.

Remove from the pan and cool. Cut into small squares.

To make blueberry sauce, puree 1/2 cup blueberries in a food processor or blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes. Cool. Stir in sugar substitute.

To serve, line a serving dish with 1/2 of blueberry sauce; arrange cake squares over blueberry sauce. Top with remaining sauce. Spoon on yogurt. Serve immediately.

Nutritional Information Per Serving: Calories: 177; Protein: 8 g; Fat: 10 g; Sodium: 357 mg; Carbohydrates: 14 g; Exchanges: 1 Skim Milk; 2 Fat

ORANGE TAPIOCA

Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/361.shtml

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutritional Information Per Serving: Calories: 117; Protein: 5 g; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Carbohydrates: 21 g; Exchanges: 1-1/2 Other Carbohydrate

RASPBERRY CHOCOLATE CREAM PIE

This recipe comes fromDiabetes Self-Management. Prep Time: 5 minutes; Chilling Time: 2 hours; Yield: 8 servings. Serving size: 1/8 of the pie.

To view this online, click here.

Ingredients

1 package (2.1 ounces) sugar-free, fat-free chocolate flavor instant pudding and pie filling

2 cups skim milk

2 tablespoons Polaner Sugar Free Raspberry Preserves

1/4 teaspoon almond extract

1 cup reduced-calorie, nondairy whipped topping

1 eight-inch reduced-fat, graham cracker piecrust

1 cup fresh raspberries

Directions

Combine pie filling with skim milk in a bowl, and whisk using a hand whisk or electric mixer for 2 minutes. Add raspberry preserves and almond extract and mix 1 minute more. Using a spatula, fold in nondairy whipped topping. Pour mixture into the piecrust and refrigerate for 2 hours to set. Top with fresh berries just before serving, arranging berries evenly on top of the pie.

Nutrition Facts Per Serving: Calories: 197, Carbohydrates: 32 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 365 mg, Fiber: 1 g; Exchanges per serving: 2 starch, 1 fat. Carbohydrate choices: 2.