Dessert!

There is a misconception that diabetics can't have anything snacky. Fortunately, that's not true. Here are six yummy desserts that are diabetic approved, including Cappuccino Cookies and Chocolate Filled Cake Roll. Enjoy!

CHOCOLATE SWIRL CHEESECAKE

Recipe Yield: Yield: 16 servings

This recipe begins, “New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.”

View online: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake

Print version: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake/print/

Ingredients

Crust Ingredients:

1-1/4 cups vanilla wafer crumbs

4 tablespoons stick butter or margarine, melted

2 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

3 packages (8 ounces each) reduced-fat cream cheese, softened

3/4 cup Equal Spoonful or Granulated**

2 eggs

2 egg whites

2 tablespoons cornstarch

1 cup reduced fat sour cream

1 teaspoon vanilla

1 ounce unsweetened chocolate, melted, slightly cooled

1 tablespoon fat-free milk

Chocolate curls (optional)

* May substitute 3 packets Equal sweetener

* May substitute 3 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Directions

For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.

For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.

Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.

Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 164; Fat: 11 g; Sodium: 235 mg; Cholesterol: 57 mg; Protein: 7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1 milk, 2 fat

COCONUT CUSTARD PIE

This recipe begins, “A baked custard pie with less carbs and calories.”

Recipe Yield: Serves: 8

View online: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie

Print version: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie/print/

Ingredients

Pastry for single-crust 9 inch pie

4 eggs

2 cups 2% milk

1 cup Equal Spoonful or Granulated*

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 cup toasted flaked coconut

1 teaspoon coconut extract (optional**)

* May substitute 24 packets Equal sweetener

** For added coconut flavor use the optional coconut extract.

Directions

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.

Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.

Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean.

Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.

Nutritional Information Per Serving: Calories: 194; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg; Protein: 6 g; Carbohydrates: 19 g

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

HAZELNUT BISCOTTI

This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”

Recipe Yield: Yield: 48 servings

Serving size: 1 biscotti

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.

Ingredients

1/2 cup chopped hazelnuts

1/2 cup canola oil

2/3 cup Splenda No Calorie Sweetener, Granulated

3 tablespoons white granulated sugar

2 eggs

3 tablespoons sugar free hazelnut syrup

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup nonfat dry milk

2 tablespoons Mini Chocolate Chips, melted (optional)

Directions

Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.

Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.

Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.

Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.

Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.

Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.

Bake in a preheated 350 degrees F oven for 20-25 minutes.

Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.

If desired, lay slices on their sides and drizzle with melted chocolate chips.

Store in airtight containers. Cookies will stay fresh up to 5 days.

Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g

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

CAPPUCCINO COOKIES

Yield: about 4 dozen cookies. Serving size: 2 cookies.

To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10

Ingredients

1 package (about 18 ounces) devil's food cake mix

8 egg whites

3/4 cup fat-free (skim) milk

1 tablespoon instant coffee granules

1 teaspoon ground cinnamon

Powdered sugar (optional)

Directions

Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.

Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.

Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.

Note: Cooking time is based on cooking 2 dozen cookies at a time.

Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g

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

CHOCOLATE FILLED CAKE ROLL

Recipe Yield: 12 one-inch slice servings

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-filled-cake-roll

Ingredients

Cake:

5 eggs

1/2 cup sugar

3 packets of Sweet'n Low

1 teaspoon vanilla extract

3/4 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

Filling:

2 cups skim milk

1 package sugar-free chocolate instant pudding mix

Topping:

2 teaspoons sugar-free cocoa mix

Directions

Preheat oven to 400F.

Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.

Beat eggs in a large bowl with electric mixer until fluffy.

Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.

Sift flour, cornstarch, and baking powder together.

Sprinkle half the mixture over batter; fold in with spatula.

Repeat with remaining flour mixture.

Spread batter evenly in pan.

Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.

Arrange a towel on work surface and cover with aluminum foil.

Loosen edges of cake; unmold on foil.

Roll cake jelly roll style, using towel as a guide.

Leave cake rolled until it cools into jelly roll shape.

To make filling, blend milk with pudding mix according to package directions.

Refrigerate pudding until it thickens.

Unroll cake, spread evenly with pudding, and reroll.

Lightly sprinkle sugar-free cocoa over the top to decorate.

Cut into 1" slices and serve.

Nutritional Information Per Serving: Calories: 257; Fat: 11 g; Sodium: 377 mg; Cholesterol: 89 mg; Protein: 34 g; Carbohydrates: 5 g

Diabetic Exchanges: 4 Low-Fat Meat; 1 Vegetable