Dessert!

If you're like so many diabetics (or if you're caring for a diabetic), you may have thought early-on that desserts might be out of the question.

Fortunately, there are plenty of diabetic-friendly desserts, as today's post proves. Check out the Peanut Butter and Chocolate Cheesecake Cups or the Classic Carrot Cake. Enjoy!

CHOCOLATE VELVET MOUSSE

Recipe Yield: Yield: 6 Servings; Serving Size: 3/4 cup mousse, 1/2 cup strawberries

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-velvet-mousse.

Ingredients

3 ounces unsweetened chocolate

1 cup low fat milk

1/4 cup egg substitute

1/2 cup Splenda No Calorie Sweetener, Granulated

1 teaspoon cornstarch

2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*

1/2 cup heavy cream

3 cups sliced strawberries

Directions

Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.

Stir together egg substitute, Splenda Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.

Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.

To serve, layer strawberries and mousse in 6 all- purpose wine glasses.

Notes:

This chilled, layered dessert topped with strawberries is quite impressive. Be sure to allow time to let it set! It’s well worth the wait. Alcohol can be replaced with 1 teaspoon orange extract.

Nutritional Information Per Serving: Calories: 220; Fat: 17 g; Saturated Fat: 10 g; Fiber: 4 g; Sodium: 50 mg; Cholesterol: 30 mg; Protein: 5 g; Carbohydrates: 16 g; Sugars: 6 g

PEANUT BUTTER COOKIE BITES

Recipe Yield: Yield: 24 cookies

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-cookie-bites.

Ingredients

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla

1 cup SPLENDA No Calorie Sweetener, Granulated

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.

Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.

Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 150 mg; Protein: 4 g; Carbohydrates: 10 g; Sugars: 3 g

PEANUT BUTTER AND CHOCOLATE CHEESECAKE CUPS

Recipe Yield: Yield: 24 servings Serving size: 1 cheesecake cup

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-and-chocolate-cheesecake-cups.

Ingredients

Crust

36 Reduced-Fat Chocolate Wafers

1/4 cup Splenda No Calorie Sweetener, Granulated

5 tablespoons light butter, melted

Peanut Butter Center

1/2 cup Splenda No Calorie Sweetener, Granulated

3 tablespoons reduced fat peanut butter

3 tablespoons reduced fat cream cheese

Chocolate Filling

4 ounces unsweetened chocolate

8 ounces reduced fat cream cheese

1 3/4 cups Splenda No Calorie Sweetener, Granulated

1/2 cup skim milk

1/2 cup egg substitute

1 teaspoon vanilla

2 ounces sugar-free chocolate, melted

Directions

Preheat oven to 350 degrees F.

Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.

Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.

Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.

Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.

Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Notes:

A chocolate wafer crust forms the base for this peanut butter filled chocolate cheesecake cup.

Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 95 mg; Cholesterol: 10 mg; Protein: 3 g; Carbohydrates: 11 g; Sugars: 5 g

HAPPY HOLIDAY PUMPKIN PIE

Recipe Yield: Serves: 8

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipe/happy-holiday-pumpkin-pie.

Ingredients

1 prepared pie crust

1 (15 ounce) can pumpkin puree

3/4 cup SPLENDA No Calorie Sweetener, Granulated

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1 1/2 teaspoons pumpkin pie spice

1/8 teaspoon salt

1/2 cup fat free half-and-half

1/2 cup egg substitute

3 tablespoons heavy cream

1 tablespoon vanilla

Directions

Preheat oven to 400 degrees F.

Blend pumpkin puree, SPLENDA Granulated Sweetener, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well.

Pour into prepared piecrust. Bake in preheated 400 degrees F oven for 35-40 minutes or until set in the center and the crust is golden brown.

Nutritional Information Per Serving: Calories: 190; Fat: 10 g; Saturated Fat: 3.5 g; Fiber: 3 g; Sodium: 330 m; Cholesterol: 10 mg; Protein: 5 g; Carbohydrates: 19 g; Sugars: 3 g

CRUMB TOPPED CHERRY PIE DESSERT

Recipe Yield: Servings: 12

Source: Sweet Inspirations

Book Title: Sweet Inspirations

View this online at https://diabeticgourmet.com/diabetic-recipes/crumb-topped-cherry-pie-dessert.

Ingredients

Pastry for a one-crust pie

2 (1lb) cans red tart cherries (packed in water)

1/2 cup fruit sweetener** (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)

3 tbsp cornstarch

1/4 cup water

1/4 tsp salt

1 tsp. grated lemon peel

2 tbsp lemon juice

A few drops of red food coloring (optional)

2 tbsp almond flavoring

Topping:

1/4 cup flour

1/2 cup instant mashed potato or buds

1/4 cup fruit sweetener** (1/8 cup frozen apple juice concentrate plus 1/8 cup granulated fructose)

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup margarine

**You can find commercial fruit sweeteners, ordinarily a combination of concentrated peach & pear juices and unsweetened pineapple syrup, in health food stores, gourmet food stores and large grocery outlets. It tastes 1-1/2 to 2 times sweeter than refined sugar. You can also make your own fruit sweetener. For example, if a recipe calls for 1/2 cup fruit sweetener, you can substitute 1/4 cup concentrated apple juice + 1/4 cup granulated fructose.

Directions

Line 9-inch pie pan with prepared pastry. Set aside.

Drain cherries, reserving one cup of the liquid. In a saucepan, combine cornstarch and 1/4 cup water, stirring until smooth. Add cherry liquid, fruit sweetener and salt. Simmer mixture over medium heat, stirring constantly, until it thickens. Remove from heat and add cherries, peel, lemon juice, food coloring and almond flavoring. Pour into prepared pie shell.

Combine last six ingredients and blend to crumbly consistency. Sprinkle over pie filling. Bake 30 minutes at 350 degrees. Cut into 12 pieces.

Nutritional Information Per Serving: Calories: 178; Fat: 8 g; Sodium: 128 mg; Protein: 2 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 Bread/Starch, 2/3 Fruit, 1-1/2 Fat

CLASSIC CARROT CAKE

Recipe Yield: Yield: 10 servings

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake.

Ingredients

7/8 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 large egg whites

1/4 cup eggbeaters

3/8 cup Splenda No Calorie Sweetener, Granulated

3 tablespoons reduced fat margarine

1/2 cup honey

1 teaspoon vanilla extract

3 tablespoons unsweetened applesauce

3 tablespoons canola oil

2 1/4 cups finely shredded carrot

1/3 cup walnuts

butter flavored cooking spray

Directions

Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.

In small bowl whisk together egg whites and eggbeaters. Set aside.

In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.

Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Notes:

A great classic dessert and it has less carbs.

Nutritional Information Per Serving: Calories: 190; Fat: 9 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 270 mg; Protein: 4 g; Carbohydrates: 26 g; Sugars: 16 g