Desserts

I want something snacky!

Who hasn't heard that on occasion? Who hasn't said that once in a while?!

But if you're diabetic, can you really have something snacky? You bet you can! Here are six yummy desserts that are diabetic-ready, including Cranberry Apple Crisp and Lemon Meringue Pie. Enjoy!

CREAMY BAKED CUSTARD WITH MAPLE SYRUP

This is from Diabetes Self-Management and can be found online at https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-baked-custard-with-maple-syrup/

Ingredients

2 1/2 cups fat-free half-and-half

1/2 cup cholesterol-free egg substitute

1/4 cup sugar

2 teaspoons vanilla

Dash ground nutmeg

3 cups boiling water

2 tablespoons maple syrup

Directions

Preheat oven to 325°F. Lightly spray 6 custard cups or ramekins with nonstick cooking spray.

Combine half-and-half, egg substitute, sugar, vanilla, and nutmeg in large bowl. Pour into prepared custard cups.

Pour boiling water into 13×9-inch baking dish. Place custard cups in dish. Bake 1 hour and 15 minutes. (Centers will not be completely set.) Remove cups from pan. Cool completely on wire rack. Cover with plastic wrap; refrigerate overnight.

Drizzle with maple syrup before serving.

Yield: 6 servings. Serving size: 6 ounces

Nutrition Facts Per Serving: Calories: 131 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 17 mg, Sodium: 139 mg, Fiber: 0 g

Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Meat.

CRANBERRY APPLE CRISP

Recipe Yield: Yield: 8 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/cranberry-apple-crisp

Print version: https://diabeticgourmet.com/diabetic-recipes/cranberry-apple-crisp/print/

Ingredients

Filling:

3 cups peeled, cored, sliced apples

2 cups fresh or frozen thawed cranberries

1 cup Equal Spoonful*

Topping:

1/3 cup all-purpose flour

1/4 cup chopped pecans

1/4 cup stick butter or margarine, melted

1/2 cup Equal Spoonful**

* Substitute 24 packets Equal sweetener

** Substitute 12 packets Equal sweetener

Directions

For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.

For Topping, combine flour, pecans, melted butter and 1/2 cup Equal.

Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.

Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender.

Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 145; Fat: 8 g; Sodium: 67 mg; Protein: 1 g; Carbohydrates: 18 g; Diabetic Exchanges: 1 fruit, 1-1/2 fat



DOUBLE CHOCOLATE BROWNIES

This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”

Recipe Yield: 16 brownies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies

Print version: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies/print/

Ingredients

6 tablespoons stick butter, softened

1/2 cup unsweetened applesauce

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

1 cup Equal Spoonful*

1/2 cup semi-sweet chocolate chips or mini chocolate chips

6 tablespoons unsweetened cocoa

1 teaspoon baking powder

1/4 teaspoon salt

Optional: Chopped Walnuts

* May substitute 24 packets Equal sweetener

Directions

Beat butter, applesauce, eggs, and vanilla until blended.

Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.

Spread batter in sprayed 8-inch square baking pan.

Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.

Cool completely on wire rack. Cut into squares.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g; Diabetic Exchanges: 1 starch, 1 fat

LEMON MERINGUE PIE

Yield: 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/lemon-meringue-pie

Print version: https://diabeticgourmet.com/diabetic-recipes/lemon-meringue-pie/print/

Ingredients

For Pie Filling:

Pastry for single-crust 9-inch pie

2-1/4 cups water

1/2 cup fresh lemon juice or frozen lemon juice concentrate*

1/2 cup cornstarch

2 eggs

2 egg whites

1-1/2 teaspoons grated lemon peel

1-1/2 cups Equal Spoonful or Granulated**

2 tablespoons stick butter or margarine

1 to 2 drops yellow food coloring (optional)

For Meringue:

3 egg whites

1/4 teaspoon cream tartar

2/3 cup Equal Spoonful or Granulated***

* Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate

** May substitute 36 packets Equal sweetener

Directions

For Pie Filling, 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 bottom and side of pastry with fork.

Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.

Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute.

Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.

Return all to saucepan. Cook and stir over low heat 1 minute.

Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.

For Meringue:

Beat 3 egg whites in mixing bowl on medium speed of mixer until foamy.

Add cream of tartar. Beat to soft peaks.

Gradually beat in 2/3 cup Equal, beating to stiff peaks.

Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Final Steps:

Bake pie in 425F oven about 5 minutes or until meringue is lightly browned.

Cool completely on wire rack. Cut pie into wedges.

Nutritional Information Per Serving: Calories: 178; Fat: 9 g; Sodium: 133 mg; Cholesterol: 65 mg; Protein: 5 g; Carbohydrates: 20 g

Diabetic Exchanges: 1 starch, 2 fat

TANGY LEMON SQUARES

This recipe begins, “These bars are tangy and rich in flavor, but not in fat, carbs or calories. No need to feel guilty after eating one!”

Yield: 16 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares

Print version: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares/print/

Ingredients

Crust Ingredients:

3/4 cup all-purpose flour

1/3 cup Equal Spoonful or Granulated*

1/8 teaspoon salt

6 tablespoons cold stick butter, cut into pieces

1 teaspoon grated lemon peel

1 teapoon vanilla

Filling Ingredients:

2 eggs

3/4 cup Equal Spoonful or Granulated**

1/2 cup lemon juice

4 tablespoons stick butter, melted

1 tablespoon grated lemon peel

*May substitute 8 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Directions

For Crust, combine flour, 1/3 cup Equal and salt in medium bowl.

Cut in 6 tablespoons butter with pastry blender until mixture resembles coarse crumbs.

Sprinkle with 1 teaspoon lemon peel and vanilla. Mix with hands to form dough.

Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan.

Bake in preheated 350F oven 8 to 10 minutes or until set. Cool on wire rack.

For Filling, beat eggs and 3/4 cup Equal. Mix in lemon juice, 4 tablespoons melted butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.

Bake about 15 minutes or until filling is set.

Cool completely on wire rack. Cut into squares.

Store in airtight container in refrigerator.

Nutritional Information Per Serving: Calories: 95; Fat: 8 g; Sodium: 30 mg; Cholesterol: 45 mg; Protein: 2 g; Carbohydrates: 5 g

Diabetic Exchanges: 1/2 starch, 1-1/2 fat

EASY OAT CHOCOLATE CHIPS COOKIES

Preparation time: 15 minutes. Baking time: 10 minutes per pan.

Yield: about 3 dozen. Serving size: 2 cookies.

This is from Diabetes Self-Management and can be found online here.

Ingredients

1/3 cup margarine, softened

1/2 cup firmly packed brown sugar

1 egg

3 teaspoons vanilla

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup quick-cooking rolled oats

1/3 cup semisweet chocolate chips

Vegetable cooking spray

Directions

Preheat oven to 375°F. Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda, and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.

Nutrition Facts Per Serving: Calories: 101 calories, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g

Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1.