Desserts

If you or a loved one are diabetic, that means no more desserts, right?

Wrong!

But like everything else, desserts must be done in moderation. And the six desserts here are not only diabetic-safe, they're yummy. Try out the Strawberry Yogurt Tarts or the Vanilla Cream Puffs, then go from there. But definitely do one thing: Enjoy!

DULCE DE LECHE CHEESECAKE

Yield: 16 servings; Serving Size: 1 slice (1/16 of cheesecake)

Source: Splenda

View this deliciousness at https://diabeticgourmet.com/diabetic-recipes/dulce-de-leche-cheesecake.

Ingredients

Crust:

1 cup graham cracker crumbs

3 tablespoons butter, melted

Filling:

3 (8 ounce) packages reduced-fat cream cheese

1 cup SPLENDA No Calorie Sweetener, Granulated

2 tablespoons all-purpose flour

2 teaspoons vanilla

3 eggs

1/3 cup reduced fat milk

1/2 cup dulce de leche

Directions

Preheat oven to 400 degrees F.

Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

Reset oven temperature to 325 degrees F.

Beat cream cheese, SPLENDA Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended.

Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined.

Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.

Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking).

Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 – 6 hours or overnight before serving.

Nutritional Information Per Serving: Calories: 210; Fat: 12 g; Saturated Fat: 7 g; Sodium: 210 mg; Cholesterol: 70 mg; Protein: 7 g; Carbohydrates: 17 g; Sugars: 11 g

STRAWBERRY YOGURT TARTS

Recipe Yield: Yield: 15 servingsServing Size: 2 tarts.

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipes/strawberry-yogurt-tarts.

Ingredients

2 pkg. mini phyllo shells (15 count)

Filling Ingredients

6 oz. nonfat plain yogurt

1 cup diced strawberries

1/4 cup Splenda Essentials No Calorie Sweetener with Fiber, Granulated

1 teaspoon vanilla

1 teaspoon orange juice

Directions

Thaw phyllo shells according to manufacturer's directions.

Mix all filling ingredients together. Refrigerate for 10 minutes.

Fill each shell with 2 teaspoons of yogurt mixture.

Nutritional Information Per Serving: Calories: 35; Fat: 1 g; Fiber: 1 g; Sodium: 20 mg; Protein: 2 g; Carbohydrates: 7 g; Sugars: 1 g

CITRUS ANGEL BITE COOKIES

Recipe Yield: Servings Per Recipe: 5

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipes/citrus-angel-bite-cookies.

Ingredients

Angel Bites:

5 egg whites

1/3 cup SPLENDA No Calorie Sweetener, Granulated

1 1/2 teaspoons vanilla extract

1 pinch salt

Citrus Filling:

1/2 cup fresh orange juice

1/4 cup fresh lemon juice

4 teaspoons cornstarch

3 tablespoons SPLENDA No Calorie Sweetener, Granulated

1 egg yolk

Directions

Preheat oven to 350 degrees F. Lightly oil a 13x11 inch baking sheet. Set aside.

Make Angel Bites: Place egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until frothy.

Add SPLENDA Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approx. 20-30 seconds with an electric mixer).

Spoon rounded tablespoons of egg white mixture onto prepared baking sheet. Bake in preheated 350 degree F oven 10-15 minutes or until golden brown. Remove from pan. Cool.

Make filling: Blend together SPLENDA Granulated Sweetener and egg yolk in a small mixing bowl. Stir well. Add juice to egg yolk mixture. Mix thoroughly. Add cornstarch. Stir well. Pour into a small saucepan. Cook over medium heat, stirring frequently, until thickened (approx. 2 minutes). Chill until ready to use.

Assemble Angel Bites: Just before serving, sandwich Angel Bites with filling. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat with remaining Angel Bites.

Garnish Angel Bites with a dollop of whipped cream, some orange zest and a sprig of mint.

Notes:

If egg whites start to separate, whisk them back together using a wire whisk. Serving size is 3 assembled angel bites.

Nutritional Information Per Serving: Calories: 60; Fat: 1 g; Sodium: 135 mg; Cholesterol: 45 mg; Protein: 4 g; Carbohydrates: 8 g; Sugars: 5 g

BLUEBERRY CHEESECAKE BARS

Yield: Serves: 20

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-cheesecake-bars.

Ingredients

1-1/4 cups graham cracker crumbs

1/4 cup Splenda No Calorie Sweetener, Granulated

1/3 cup light butter, melted

12 ounces reduced fat cream cheese, softened

2/3 cup Splenda No Calorie Sweetener, Granulated

2 large eggs

1/3 cup reduced-fat sour cream

2 teaspoons vanilla extract

3/4 cup fresh or frozen blueberries

1/4 cup reduced-sugar apricot preserves

1 tablespoon water

Directions

Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.

Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 110 mg; Cholesterol: 40 mg; Protein: 3 g; Carbohydrates: 8 g; Sugars: 3 g

VANILLA CREAM PUFFS

Recipe Yield: Yield: 12 ServingsServing Size: 1 cream puff

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipes/vanilla-cream-puffs.

Ingredients

Cream Puffs Ingredients

1 cup water

1/4 teaspoon salt

1/2 tablespoon Splenda No Calorie Sweetener, Granulated

1/4 cup butter

1 cup all-purpose flour

4 large eggs

Custard Filling Ingredients

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 tablespoon cornstarch

2 cups 1% low-fat milk

2 egg yolks, lightly beaten

1 1/2 teaspoons vanilla extract

3/4 cup commercial chocolate sauce

Directions

Cream Puff Directions: Preheat oven to 400 degrees F.

Combine water, salt, Splenda Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.

Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.

Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.

Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.

Custard Filling Directions: Combine Splenda Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about 1/4 the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly. Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.

Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.

Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.

Notes:

Fluffy pastry shells filled with a thick vanilla custard and drizzled with chocolate sauce.

Nutritional Information Per Serving: Calories: 200; Fat: 9 g; Saturated Fat: 4.5 g; Fiber: 1 g; Sodium: 180 mg; Cholesterol: 120 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 12 g

BUTTERSCOTCH OATMEAL COOKIES

Recipe Yield: Yield: about 4 dozen cookies; Serving size: 1 cookie

View this online at https://diabeticgourmet.com/diabetic-recipe/butterscotch-oatmeal-cookies.

Ingredients

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-ounce package)

Nestle Toll House Butter-scotch Flavored Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 130; Fat: 7 g; Sodium: 90 mg; Cholesterol: 20 mg; Protein: 1 g; Carbohydrates: 16 g