Desserts!

Okay, so we've decided that the main part of the meal, as well as the sides are doable. But what about desserts?

If you're like me, desserts are the easy part...except, of course, that if you're diabetic, you have to make sure it's something that isn't going to totally mess up your numbers.

No problem! Here are six yummy desserts that are diabetic approved (as long as you remember that important word, moderation), including Chocolate Orange Bread Pudding and Sweet Potato Pie. Enjoy!

NOT SO GUILTY BROWNIES

Recipe Yield: Servings: 24

Source: Cinnamon Hearts

View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies

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 350F.

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 or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).

Cool completely.

Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

SWEET POTATO PIE

Recipe Yield: Servings: 8

View online at https://diabeticgourmet.com/diabetic-recipes/sweet-potato-pie

Ingredients

3 tbsp margarine

1/4 tsp cinnamon

1/4 cup sugar

3 large sweet potatoes, cooked, mash

1/4 tsp salt

1 cup skim milk

1 egg yolk

3 egg whites, beaten stiff

3 tbsp lemon juice

1 (9-inch) unbaked pie shell

1 tsp lemon peel

Directions

Use about 1-1/2 pounds sweet potatoes.

Heat oven to 350F. Beat together margarine, sugar, and salt. Add egg yolk, lemon juice, lemon peel and cinnamon. Stir in sweet potatoes and milk. Mix well.

Fold in egg whites; pour into pie shell. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. To reduce saturated fat, use a homemade pie shell made with vegetable oil.

Nutritional Information Per Serving: Calories: 263; Fat: 13 g; Sodium: 296 mg; Protein: 6 g; Carbohydrates: 32 g

Diabetic Exchanges: 2 Starch/Bread, 2 Fat

BLUEBERRY TORTE DESSERT

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

View this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-torte-dessert

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; Fat: 10 g;Sodium: 357 mg; Protein: 8 g; Carbohydrates: 14 g

Diabetic Exchanges: 1 Skim Milk; 2 Fat

APPLESAUCE BROWNIES

Recipe Yield: Servings: 16

View this at https://diabeticgourmet.com/diabetic-recipes/applesauce-brownies

Ingredients

1/3 cup vegetable oil

1/2 cup unsweetened applesauce

1/2 cup unsweetened cocoa powder

1/2 cup sugar

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 large eggs

1 tsp vanilla extract

1/4 cup chopped nuts

Directions

Preheat oven to 375 F.

Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.

Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).

Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.

Nutritional Information Per Serving: Calories: 165; Fat: 7 g; Sodium: 84 mg; Protein: 3 g; Carbohydrates: 27 g

Diabetic Exchanges: 1 Starch; 1 Fat; 1 Fruit

CHOCOLATE ORANGE BREAD PUDDING

Yield: 8 servings. Serving size: 3/4 cup.

View this online here.

Ingredients

1/4 cup sugar

3 tablespoons unsweetened cocoa powder

1 1/2 cups fat-free (skim) milk

3 eggs, lightly beaten

1 to 2 teaspoons grated orange peel

1 teaspoon vanilla

3/4 teaspoon ground cinnamon

4 ounces (4 cups) cubed French baguette

1/4 cup sugar-free chocolate ice cream topping

8 maraschino cherries with stems (optional)

Directions

Preheat oven to 350°F. Combine sugar and cocoa in medium bowl; stir in milk, eggs, orange peel, vanilla, and cinnamon until well blended.

Place bread cubes in ungreased 8-inch square baking dish. Pour milk mixture evenly over bread cubes.

Bake about 35 minutes or until a knife inserted near center comes out clean. Cool 5 to 10 minutes.

Spoon warm pudding into dessert dishes. Drizzle with ice cream topping and garnish with a cherry.

Nutrition Facts Per Serving: Calories: 131 calories, Carbohydrates: 23 g, Protein: 6 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 131 mg, Fiber: 1 g

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

SOUTHERN PECAN PIE

Recipe Yield: Servings: 10

View this online at https://diabeticgourmet.com/diabetic-recipes/southern-pecan-pie

Ingredients

1 (9-inch) unbaked pie shell

1 cup fruit sweetener

1 tablespoon cornmeal

1/3 cup unsweetened applesauce

3 tablespoons water

2 tablespoon cornstarch

3 eggs

2 teaspoon vanilla extract

2 tablespoon very strong coffee or espresso, prepared

24 pecan halves

Directions

Prepare pastry and place in 9" pie pan.

In large bowl, combine fruit sweetener, cornmeal and applesauce.

Beat with an electric mixer.

In a small bowl, blend water and cornstarch until smooth.

Add to fruit sweetner mixture and blend.

Beat in eggs, one at a time.

Stir in the vanilla and coffee.

Pour mixture into pie shell.

Decorate top with pecan halves.

Bake 30 to 40 minutes, or until custard is set, at 375F.

Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Protein: 3 g; Carbohydrates: 28 grams

Diabetic Exchanges: 1 Bread, 1 Fruit, 2 Fat