Desserts!

I want something snacky!

Most of us have said that once in a while. Desserts always seem to hit the spot, including these diabetic-friendly ones. Check out the Lemon Pudding Cake or the Dutch Apple Pie, as well as the other yummy desserts in today's post. Enjoy!

MINI CHOCOLATE MINT CHEESECAKES

Recipe Yield: Makes 24 servings

Source: Jennie-O

View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies

1 tablespoon butter, melted

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1 egg or 1/4 cup egg substitute

1/3 cup chocolate chips, melted

1/3 cup chopped creme de menthe mint candy wafers

1/3 cup sour cream

1/2 teaspoon vanilla

1 cup sweetened whipped cream

Directions

Heat oven to 325F.

In small bowl, combine crushed cookie crumbs and melted butter.

Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.

In mixing bowl, beat cream cheese and sugar until blended.

Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.

Pour evenly over crumbs.

Bake 20 minutes.

Cool. Refrigerate until serving.

Before serving, top with a dollop of sweetened whipped cream.

Notes:

Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.

Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g

CRANBERRY-ALMOND TARTS

Yield: Servings Per Recipe: 24; Serving Size: 1 square tart

Source: Splenda

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.

Notes:

Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

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

SPICED APPLE PUDDING

Recipe Yield: Servings: 4 (1/2 cup)

View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.

Ingredients

2 cups Unsweetened apple juice

1/3 cup Granulated sugar substitute

1/3 cup Cornstarch

1/2 tsp Cinnamon

1 Egg

Directions

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.

In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.

Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 starch; 1 fruit

LEMON PUDDING CAKE

Recipe Yield: Servings: 6

Source: Cinnamon Hearts

View this online at https://diabeticgourmet.com/diabetic-recipes/lemon-pudding-cake.

Ingredients

3 Large eggs, separated

3/4 Cup sugar, divided

2 Tbsp butter or margarine, at room temperature

1 Tbsp grated lemon peel

1 Cup lowfat buttermilk

1/3 Cup lemon juice (fresh)

1/4 Cup all-purpose flour

Directions

Preheat oven to 350F. Set a spray-coated souffle dish or other straight-sided baking dish in a larger baking pan that is at least 2-inches deep; set aside.

In a deep bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually beat in 1/4 cup of the sugar; continue to beat until whites hold short, distinct peaks. Set aside.

In another bowl, combine butter, remaining 1/2 cup sugar, lemon peel and egg yolks. Beat on high speed until mixture is thick and lemon-colored. Stir in buttermilk, lemon juice and flour. Add about 1/4 of the egg whites to batter; stir to mix well, Gently, but thoroughly, fold in remaining whites.

Pour batter into souffle dish. Set dish (in baking pan) on middle rack of oven. Pour boiling water into BAKING PAN up to the level of the batter in the souffle dish. Bake until top of pudding is a rich brown and center feels firm when lightly pressed, about 1 hour. Serve pudding hot or cool, spooning portions up from the bottom of the baking dish to get the lemon sauce that has formed beneath the pudding.

Nutritional Information Per Serving: Calories: 192; Fat: 6 g; Sodium: 100 mg; Cholesterol: 72 mg; Carbohydrates: 32 g

Diabetic Exchanges: 2 Bread/Starch, 1 Fat

DUTCH APPLE PIE

Servings: 12

View recipe: http://diabeticgourmet.com/recipes/html/50.shtml

Ingredients

1/4 cup flour

1/2 cup quick cooking oats

1/2 teaspoon cinnamon

5 cup sliced baking apples

Sweetener equal to 1/2 cup sugar

1/2 cup unsweetened frozen apple juice concentrate

Pie crust for 1 crust pie

Topping:

1/4 cup flour

1/2 cup quick cooking oats

Sweetener to equal 1/2 cup brown sugar

1 teaspoon cinnamon

1 package sugarfree instant vanilla pudding mix

1/2 cup butter or margarine

Directions

Mix flour, oats, cinnamon, and sweetener with a fork.

Pour over sliced apples and mix well.

Pour apple juice over top of apples and mix well again.

Put apple mixture in pie crust; set aside.

For topping:

Mix dry ingredients with fork.

Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.

Bake at 400 degrees for 45-55 minutes.

Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg ; Carbohydrates: 25 g

GOLDEN PEANUT BUTTER COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: The Complete Diabetes Prevention Plan

Find this recipe at: http://diabeticgourmet.com/recipes/html/787.shtml

Ingredients

1 cup whole-wheat pastry flour

3/4 cup oat flour

Sugar substitute equal to 1/4 cup sugar

3/4 teaspoon baking soda

3/4 teaspoon baking powder

2/3 cup peanut butter

1/4 cup plus 2 tablespoons margarine or butter

3/4 cup light brown sugar

1/4 cup fat-free egg substitute

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.

Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.

Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.

Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat