Desserts

Believe it when I tell you that even diabetics can have desserts, as these recipes will attest. Check out the Lemon Creme Macaroons, the Chocolate Cherry Tarts, or any of the other yummy desserts here. Enjoy!

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

GINGERBREAD MAN COOKIESYield: 54 servings; Serving Size: 1 cookie

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/gingerbread-man-cookies.

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 cup unsalted butter, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

Directions

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, SPLENDA Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Nutritional Information Per Serving: Calories: 100; Fat: 4 g; Saturated Fat: 2 g; Fiber: 1 g; Sodium: 75 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 16 g; Sugars: 4 g

GINGER SNAPS

Recipe Yield: Yield: 36 servings; Serving Size: 2 cookies

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/ginger-snaps.

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated

3/4 cup sugar

2/3 cup unsalted butter

1/3 cup molasses*

2 tablespoons canola oil

1/4 cup egg substitute

3 1/4 cups all-purpose flour

2 teaspoons baking soda

8 teaspoons ground ginger

1/2 teaspoon ground cloves

2 teaspoons cinnamon

*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.

Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.

Preheat oven to 350 degrees F. Lightly oil cookie sheets.

Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.

Bake 10-12 minutes or until bottoms are lightly browned.

Notes

Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

Nutritional Information Per Serving: Calories: 110; Fat: 4.5 g; Saturated Fat: 2 g; Sodium: 75 mg; Cholesterol: 10 mg; Protein: 2 g; Carbohydrates: 16 g; Sugars: 7 g

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

LEMON CREME MACAROONS

This recipe begins, “Meringue-like cookies are sandwiched with a zesty lemon cream.”

Yield: 48 cookies

1 cookie per serving.

View online: http://diabeticgourmet.com/recipes/html/1275.shtml

Lemon Creme Ingredients:

1-1/2 cups lemon juice

1/4 cup lemon zest

1/2 cup water

1 cup Splenda Sugar Blend

9 egg yolks

5 egg whites, room temperature

Macaroon Ingredients:

1 cup Splenda Sugar Blend

6 ounces almond flour

1 tablespoon cream of tartar

1 tablespoon powdered egg whites

Directions

Before you start, make sure your egg whites are from the day before and are at room temperature (let them sit outside the refrigerator for a couple of hours).

To make the Lemon Creme: Combine all the ingredients in a heavy sauce pan.

Whisk well over heat and bring it slowly to a simmer. When the lemon creme is thick take it off the heat and cool.

To make the macaroons: Preheat oven to 325 degrees F.

Grind the Splenda Sugar Blend in a blender until the mix is fine and almost powder like.

Sift half of the Splenda Sugar Blend into the almond flour and combine it with the powdered egg whites. Beat the egg whites and slowly sift the rest of the sugar mix into it. Still beating egg whites, add creme de tarter. Make sure the egg whites are nice and stiff. Gently fold the almond flour into the egg whites.

Layer a sheet pan with parchment paper and place quarter sized drops with a piping bag. Let them rest for 20 minutes.

Bake the macaroons for 10 minutes. Allow to cool after baking. When cooled, sandwich two macaroons with lemon creme in the center and serve with fresh berries or ice cream.

Nutritional Information Per Serving: Calories: 80; Calories from Fat: 25; Protein: 2 g; Fat: 2.5 g; Sodium: 10 mg; Cholesterol: 40 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Sugars: 8 g; Carbohydrates: 10 g

CHOCOLATE CHERRY TARTS

Servings: 24

Source: Cinnamon Hearts

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cherry-tarts.

Ingredients

2 (8oz) packages Neufchatel (light) cream cheese, room temp

2/3 cup granulated sugar

2 eggs, room temp

1 tsp vanilla extract

24 Keebler chocolate wafers, 30% reduced fat

1 (21oz) can light cherry pie filling

Directions

Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.

Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.

Nutritional Information Per Serving: Calories: 118; Fat: 5 g; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g

Diabetic Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat