Bakery!

Who says you can't have baked goods on a diabetic diet?! Of course, as with anything else, it entails moderation.

That said, here are six yummy baked items to help you through the day, including Lemon Pound Cake and Sugar Free Blueberry Muffins. Enjoy!

FRUIT SCONES

Yield: Makes 18; Serving Size: 1 scone

Source: Great Healthy Food - Diabetes

Book Title: Great Healthy Food - Diabetes

View at https://diabeticgourmet.com/diabetic-recipes/fruit-scones

Ingredients

1 cup all-purpose white flour

1 cup whole wheat flour

2-1/4 teaspoons baking powder

Pinch of salt

1/4 cup soft margarine (at room temperature)

2 tablespoons granulated sugar

1/3 cup raisins

2/3 cup skim milk (keep 2 teaspoons aside for brushing the tops of the scones before baking)

Directions

Preheat the oven to 425 degrees F. Sift the flours into a bowl with the baking powder and salt, tipping any leftover bran into the sifted mixture.

Lightly rub in the margarine with your fingertips until the mixture has the consistency of fine bread crumbs.

Mix in the sugar and raisins (the same quantities of dried mixed peel can be used instead) and add the milk a little at a time, mixing well until a soft dough is formed.

Turn out onto a lightly floured board and roll out to a thickness of 3/4 inch. Using a 1-1/2-inch pastry cutter, cut out the scones, re-rolling the leftover dough as necessary until you have used it all.

Place the scones on a lightly greased baking sheet, brush the tops with a little skim milk to glaze, and bake near the top of the oven for 15 - 20 minutes until golden.

Cool on a wire rack until the scones are just warm, then serve.

Nutritional Information Per Serving: Calories: 78; Fat: 2 g; Fiber: 1 g; Sodium: 157 mg; Protein: 2 g; Carbohydrates: 14 g

Diabetic Exchanges: 1 Starch, 1/2 Fat

LEMON POUND CAKE

This recipe begins, “This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests.”

Recipe Yield: 16 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake

Ingredients

Cooking spray

2-1/2 cups reduced-fat baking mix (Bisquick)

48 packets Equal sweetener*

2 tablespoons cornstarch

4 teaspoons grated lemon peel

1 cup lite lemon flavored nonfat yogurt

6 tablespoons butter, melted

2 eggs

2 tablespoons fresh lemon juice

2 tablespoons 2% milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

*Substitute 2 cups Equal Spoonful for the packets.

Directions

Preheat oven to 350F.

Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.

Combine baking mix, Equal, cornstarch and lemon peel.

Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.

Spoon mixture into prepared pan.

Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.

Let cake cool in pan 5 minutes.

Remove and cool completely on wire rack.

Nutritional Information Per Serving: Calories: 137; Fat: 6 g; Sodium: 258 mg; Cholesterol: 35 mg; Protein: 3 g; Carbohydrates: 18 g

Diabetic Exchanges: 1 Fat; 1 Starch

NUTTY BANANA BREAD

Serving Size: 1 (3/4 inch) slice

Recipe Yield: Serves: 12

Source: Splenda

View at https://diabeticgourmet.com/diabetic-recipes/nutty-banana-bread

Ingredients

2 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup applesauce

1-1/4 cups mashed bananas

1 cup Splenda No Calorie Sweetener, Granulated

1 3/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.

In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.

Bake 1 hour, or until a cake tester inserted in the center comes out clean.

Nutritional Information Per Serving: Calories: 150; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 270 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 24 g; Sugars: 8 g

CRANBERRY-ALMOND TARTS

This recipe begins, “Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.”

Recipe Yield: Servings Per Recipe: 24

Serving Size: 1 square tart

View this online at https://diabeticgourmet.com/diabetic-recipes/cranberry-almond-tarts

Ingredients

1/2 (15 ounce) container refrigerated pie crusts

3/4 cup Splenda No Calorie Sweetener, Granulated

1/3 cup water

1 (12 ounce) bag fresh or frozen cranberries, thawed

1/4 cup chopped almonds, toasted

1/2 teaspoon almond extract

1 (8 ounce) carton non-dairy whipped topping

1/4 cup toasted almond slices
Directions

Preheat oven to 375 degrees F.

Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2- inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary.

Place squares in ungreased miniature muffin pans. Place in freezer.

Combine Splenda Granulated Sweetener and water in a saucepan, stirring until blended.

Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop.

Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries.

Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat.

Stir in almonds and almond extract. Spoon mixture into pastry shells.

Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.

Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 2.5 g; Fiber: 1 g; Sodium: 55 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 3 g

CHOCOLATE-CHUNCK BANANA NUT BREAD

Recipe Yield: Serves: 18

Serving Size: 1 (1/2 inch) slice

View this at https://diabeticgourmet.com/diabetic-recipes/chocolate-chunk-banana-nut-bread

Ingredients

2 cups all-purpose flour

1 cup Splenda No Calorie Sweetener, Granulated

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 (1 ounce) squares Bakers* Semi-Sweet Baking Chocolate

2 eggs

1 cup mashed ripe bananas

1/3 cup oil

1/4 cup milk

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F.

Grease 9x5-inch loaf pan. Set aside.

Combine flour, Splenda Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.

Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.

Pour into greased loaf pan.

Bake for 45 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Remove from pan; cool completely on wire rack.

Nutritional Information Per Serving: Calories: 180; Fat: 10 g; Saturated Fat: 2.5 g; Fiber: 2 g; Sodium: 105 mg; Cholesterol: 25 mg; Protein: 4 g; Carbohydrates: 21 g

SUGAR FREE BLUEBERRY MUFFINS

This recipe begins, “Blueberry-filled muffins that have a cake-like texture.” Yum!

Recipe Yield: 12 muffins, Serving size: 1 muffin

View online with Photo: https://diabeticgourmet.com/diabetic-recipes/sugar-free-blueberry-muffins

Print version: https://diabeticgourmet.com/diabetic-recipes/sugar-free-blueberry-muffins/print/

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup light margarine, softened

1 cup Splenda Essentials No Calorie Sweetener with Fiber, Granulated

1/4 cup honey

2 large eggs

1 teaspoon vanilla extract

1/2 cup 1% low-fat milk

1 cup fresh or frozen blueberries, thawed

Directions

Place oven rack in top 1/3 of oven.

Preheat oven to 400F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.

Sift together flour, baking powder and salt, set aside.

Beat margarine at medium speed with an electric mixer until creamy.

Gradually add Splenda Essentials Granulated Sweetener and honey, beating until light and fluffy.

Add eggs one at a time, beating until blended after each addition. Stir in vanilla.

Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.

Spoon batter evenly into paper lined muffin cups.

Bake 20 to 22 minutes or until golden.

Remove from pan immediately and cool on wire rack.

Nutritional Information Per Serving: Calories: 160; Fat: 5 g; Saturated Fat: 1 g; Fiber: 1 g; Sodium: 280 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 26 g; Sugars: 8 g