Desserts

I want something snacky!

Who hasn't said (or thought) that once in a while? If you're like me, you love desserts, and should find something in today's post to love. There's Chocolate Cherry Tarts, Lemon Creme Macaroons, and four more dessert recipes to try. Enjoy!

APPLESAUCE CAKE

Recipe Yield: Yield: 8 servings Serving size: 1 slice.

Source: Splenda

Recipe and image appear courtesy of Splenda.

View online at https://diabeticgourmet.com/diabetic-recipes/applesauce-cake.

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 cup reduced-calorie margarine

1/4 cup molasses

1/2 cup egg substitute

1 teaspoon vanilla extract

1 cup Splenda No Calorie Sweetener, Granulated

1/2 cup unsweetened applesauce

Directions

Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.

In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.

Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.

Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.

Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.

Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.

Nutritional Information Per Serving: Calories: 170; Fat: 7 g; Saturated Fat: 1 g; Fiber: 1 g; Sodium: 260 mg; Protein: 4 g; Carbohydrates: 24 g; Sugars: 10 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

ALMOND-STUFFED PEARS

Yield: 2 servings

Online Recipe: http://diabeticgourmet.com/recipes/html/663.shtml

Source: Mix 'n Match Meals in Minutes for People with Diabetes

Book Info: http://diabeticgourment.com/book_archive/details/13.shtml

Ingredients

2 small ripe pears

2 tablespoons slivered almonds

2 teaspoons almond extract

Garnish: Mint leaves (optional)

Directions

Slice pears in half and remove core. Cut a thin slice from the rounded side of the pear so that it will sit flat.

Toast slivered almonds in a toaster oven until slightly golden, about 30 seconds.

Place pear halves on 2 small dessert plates and sprinkle almond extract in the cored center of each half.

Spoon slivered almonds in the cored center and place sprig of mint on the side.

Nutritional Information Per Serving: Calories: 141; Protein: 2 g; Fat: 5 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 18 g; Carbohydrates: 23 g; Exchanges: 1-1/2 Fruit, 1 Fat

LEMON CHIFFON PIE

Recipe Yield: Servings: 8

View this online at https://diabeticgourmet.com/diabetic-recipes/lemon-chiffon-pie.

Ingredients

3 tbsp margarine

3 tbsp sugar

3/4 cup graham wafer crumbs

1/2 tsp lemon peel, grated

1/4 tsp cinnamon

1/8 tsp salt

1/4 tsp nutmeg

1/4 cup lemon juice

1/8 tsp allspice

1/2 cup sweetener equivalent to sugar

1 tbsp unflavored gelatine (1 pkg)

1/3 cup powdered skim milk

1/2 cup water

1/3 cup ice water

2 eggs, separated

1 tbsp lemon juice

Directions

Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.

In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.

Nutritional Information Per Serving: Calories: 115; Fat: 5 g; Protein: 4 g; Carbohydrates: 15 g

Diabetic Exchanges: 1 Starch/Bread, 1 Fat

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