Desserts

Is there anyone who doesn't occasionally want something snacky? Here are six yummy dessert recipes for the holidays, or any time that the snack attack hits, including Double Chocolate Brownies and Nectarine and Berry Tart. Enjoy!

Note: Tomorrow is Thanksgiving, and I'll be taking the day off, but will be back on Friday with more recipes. In the meantime, I hope you have a wonderful Thanksgiving.

BREAD PUDDING WITH RAISINS

Recipe Yield: 4 servings.

Recipe Yield: Yield: Makes 3 cups (6 servings)

Source: The New Family Cookbook for People with Diabetes

View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins

Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/

Ingredients

3 slices day-old white bread, cubed

1/2 cup raisins

2 cups fat-free milk

2 large eggs, slightly beaten, or 1/2 cup egg substitute

2 tablespoons sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

Prepare a 1-1/2 quart baking dish with non-stick pan spray.

Mix the bread cubes and raisins in the prepared dish.

Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.

Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.

Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.

Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g

NECTARINE AND BERRY TART

Recipe Yield: Serves 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart

Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/

Ingredients

Pastry for single-crust 9-inch pie

5 cups sliced nectarines

1 cup raspberries or sliced strawberries

1 cup fresh or frozen unsweetened blueberries, partially thawed

2 teaspoons lemon juice

3 tablespoons cornstarch

1 cup Equal Spoonful*

1 teaspoon grated lemon rind

1/4 teaspoon ground allspice

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.

Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.

Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.

Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.

Cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 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

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

Source: Equal

Print Version: http://diabeticgourmet.com/recipes/html/879.shtml

This begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies. The hearty blend is perfectfor the end of the year holidays.”

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 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

CHOCOLATE CREAM PIE

Source: Equal®

Serves: 8

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-cream-pie

Ingredients

Pastry for single-crust 9-inch pie

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

1/2 cup cornstarch

1/3 cup European or Dutch-process cocoa

1/4 teaspoon salt

3 cups 2% milk

2 eggs

1 teaspoon vanilla

Light whipped topping (optional)

Chocolate curls (optional)

* May substitute 36 packets Equal sweetener

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. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.

Combine Equal®, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.

Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds.

Remove from heat. Stir in vanilla.

Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.

Notes:

A rich chocolate pie that has 43% less calories than a traditional recipe, because it is flavored with Equal, unsweetened cocoa and lower fat milk. Indulge without the guilt!

Nutritional Information Per Serving: Calories: 235; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Protein: 7 g; Carbohydrates: 27 g

Diabetic Exchanges: 1 milk, 1 starch, 2 fat