Desserts

“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” - Erma Bombeck. (Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 42.)

Back in November 2016, I started another blog, Quote of the Day. While looking for quotes, this one from Erma Bombeck – my mom's favorite humorous columnist – jumped out as for a dessert post on one of my food blogs. I might post a few more on occasion.

It seems most of us occasionally want something snacky. I know I do! With that in mind, here are today's six dessert recipes to help you through the day (and for “whenever”), including Espresso Cream Roll and Dutch Apple Pie. Enjoy!

SUGAR FREE BLUEBERRY PIE

Servings: 8

Find this recipe at: http://diabeticgourmet.com/recipes/html/51.shtml

Ingredients

4 cup blueberries, fresh or thawed frozen (unsweetened)

4 teaspoons Sweet and Low

1/4 teaspoons cinnamon

1/8 teaspoons nutmeg

1 tablespoons lemon juice

2 tablespoons quick tapioca

8-10 drops liquid butter flavoring

1 pie crust

Directions

Line 10" pie plate with crust.

Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl.

Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.

Cover with top crust, slit for steam to escape.

Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

DUTCH APPLE PIE

Servings: 12

Find this recipe at: http://diabeticgourmet.com/recipes/html/50.shtml

Ingredients

1/4 cup flour

1/2 cup quick cooking oats

1/2 teaspoon cinnamon

5 cup sliced baking apples

Sweetener equal to 1/2 cup sugar

1/2 cup unsweetened frozen apple juice concentrate

Pie crust for 1 crust pie

Topping:1/4 cup flour

1/2 cup quick cooking oats

Sweetener to equal 1/2 cup brown sugar

1 teaspoon cinnamon

1 package sugar free instant vanilla pudding mix

1/2 cup butter or margarine

Directions

Mix flour, oats, cinnamon, and sweetener with a fork.

Pour over sliced apples and mix well.

Pour apple juice over top of apples and mix well again.

Put apple mixture in pie crust; set aside.

For topping:

Mix dry ingredients with fork.

Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.

Bake at 400 degrees for 45-55 minutes.

Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg; Carbohydrates: 25 g; Exchanges: 2 Bread, 3 Fat, and 1 Fruit

PEANUT BUTTER AND JELLY CHEESECAKE

Servings: 8

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/47.shtml

Ingredients

2 (8-ounce) packages Philadelphia fat-free cream cheese

1/4 cup reduced fat peanut butter

1 (4-serving) package JELL-O sugar free instant vanilla pudding

2/3 cup nonfat dry milk powder

1 cup water

3/4 cup Cool Whip Lite

1 (6-ounce) Keebler graham cracker pie crust

1/2 cup grape spreadable fruit spread

2 tablespoon dry roasted peanuts

Directions

In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.

Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.

Spread mixture evenly into piecrust.

Refrigerate while preparing topping.

In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.

Evenly spread topping mixture over filling mixture.

Sprinkle peanuts evenly over top.

Refrigerate at least 30 minutes.

Nutritional Information Per Serving: Calories: 289; Protein: 13 g; Fat: 9 g; Carbohydrates: 22.5 g; Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat

MINI CHOCOLATE MINT CHEESECAKES

This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”

Makes 24 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337

View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies

1 tablespoon butter, melted

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1 egg or 1/4 cup egg substitute

1/3 cup chocolate chips, melted

1/3 cup chopped crème de menthe mint candy wafers

1/3 cup sour cream

1/2 teaspoon vanilla

1 cup sweetened whipped cream

Directions

Heat oven to 325F.

In small bowl, combine crushed cookie crumbs and melted butter.

Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.

In mixing bowl, beat cream cheese and sugar until blended.

Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.

Pour evenly over crumbs.

Bake 20 minutes.

Cool. Refrigerate until serving.

Before serving, top with a dollop of sweetened whipped cream.

Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g

PEACH AND RASPBERRY CRUMBLE

This is from Diabetes Self-Management

Yield: 6 servings.

Prep time: 15 minutes. Baking time: 30-35 minutes.

Butter-flavor cooking spray

1 can (15 oz) sliced peaches in juice, drained

1 package (12 oz) unsweetened frozen raspberries, thawed

1 C quick-cooking oats, uncooked

2 Tbs brown sugar

1 1/2 tsp cinnamon

3 Tbs reduced-calorie stick margarine, melted

2 Tbs honey

Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, and cinnamon and mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 – 35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.

Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat

ESPRESSO CREAM ROLL

Servings: 10

Source: Sweet N' Low

Find this recipe at: http://diabeticgourmet.com/recipes/html/190.shtml

Ingredients

Cake

4 eggs, separated

4 tablespoons granulated sugar, divided

1 teaspoon Sweet'N Low

2 tablespoons water

1 teaspoon vanilla extract

1/4 cup cake flour

4 tablespoons unsweetened cocoa powder, divided

3/4 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon confectioner's sugar

Filling

2 teaspoons hot water

1 teaspoon instant espresso coffee

2 cups part-skim ricotta cheese

2 tablespoons lowfat vanilla yogurt

1 tablespoon unsweetened cocoa powder

3/4 teaspoon Sweet'N Low

1 tablespoon granulated sugar

Directions

Preheat oven to 325F. Spray 15-1/2 x 10-1/2-inch jelly-roll pan with nonstick cooking spray; line pan with waxed paper; spray paper with cooking spray. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar, continuing to beat until stiff but not dry. In large bowl, beat egg yolks, 1 teaspoon Sweet'N Low and remaining 2 tablespoons sugar until thick and lemon colored. Beat in water and vanilla.

In small bowl, stir together cake flour, 3 tablespoons cocoa, baking powder and salt; beat into egg-yolk mixture. Gently fold egg whites into egg-yolk mixture. Spread batter in pan. Bake 12 to 15 minutes or until cake springs back when touched in center. Immediately invert cake onto paper towel sprinkled with 1 tablespoon cocoa. Peel waxed paper from cake. Starting at narrow end, roll cake with towel, jelly-roll fashion. Place cake, seam-side down, on wire rack to cool completely.

Meanwhile, prepare filling: In cup, mix hot water with instant espresso coffee until completely dissolved. In large bowl with mixer at medium speed, beat ricotta cheese, yogurt, 1 tablespoon cocoa, 3/4 teaspoon Sweet'N Low, granulated sugar and coffee mixture until smooth. Cover and refrigerate until ready to use.

Unroll cake. Spread with filling, reserving 1/4 cup for garnish. Roll cake without towel. Using small strainer, sprinkle cake with confectioner's sugar. Pipe on remaining filling. Serve immediately or refrigerate.

Nutritional Information Per Serving: Calories: 121; Protein: 7 g; Fat: 5 g; Sodium: 103 mg; Cholesterol: 84 mg; Carbohydrates: 11 g; Exchanges: 1 Starch, 1 Fat