Dessert

When one is diagnosed with diabetes, there are sooooo many questions: how will my life change? What meds will I need to be on? Does that include insulin? How does this affect my food choices? Guess that means desserts are out, right?

While it's best to go to your health care provider for answers to most of these questions, one thing you can deal with is the occasional dessert, as today's post deals with. These six yummy desserts are all diabetic-friendly (they're all from Diabetic Gourmet Magazine), and include Bittersweet Chocolate Torte and Italian Lemon Cookies. Just remember: moderation. Enjoy!

NO-BAKE ORANGE CREAM CHEESECAKE

Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.

Yield: 16 servings

See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml

Ingredients

Crust Ingredients:

1 cup graham cracker crumbs

3 tablespoons stick butter or margarine, melted

3 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

1 cup orange juice

1 envelope (1/4 ounce) unflavored gelatin

2 packages (8 ounces each) reduced-fat cream cheese, softened

1 cup part-skim ricotta cheese

3/4 cup Equal Spoonful or Granulated**

1 teaspoon orange extract (optional)

2 cups light whipped topping, thawed, if frozen

1 can (11 ounces) Mandarin oranges, drained, coarsely chopped

Oranges sections (optional)

Whipped topping (optional)

* May substitute 4-1/2 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Directions

For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.

Press mixture onto bottom of a 9-inch springform pan.

Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.

For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.

Heat over low heat, stirring constantly, until gelatin dissolves.

Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.

Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.

Fold in whipped topping and chopped oranges. Spoon over baked crust.

Cover and refrigerate several hours or overnight.

To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat

BITTERSWEET CHOCOLATE TORTE

Recipe Yield: Serves: 12

Source: Equal

View this online at https://diabeticgourmet.com/diabetic-recipes/bittersweet-chocolate-torte

Ingredients

Torte Ingredients:

6 tablespoons stick butter or margarine

4 ounces unsweetened chocolate

1/3 cup fat-free milk

1/3 cup sugar-free apricot preserves or apricot spreadable fruit

2 teaspoons instant coffee crystals

1 egg yolk

1 teaspoon vanilla

1-1/2 cups Equal Spoonful or Granulated*

3 egg whites

1/8 teaspoon cream of tartar

1/4 cup all-purpose flour

1/8 teaspoon salt

Rich Chocolate Glaze Ingredients:

1 ounce semi-sweet chocolate

1 tablespoon stick butter or margarine

Whipped topping, fresh raspberries, and/or fresh mint (optional)

* May substitute 36 packets Equal sweetener

Directions

For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.

Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.

Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.

Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.

For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.

Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 145; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Protein: 3 g; Carbohydrates: 9 g

Diabetic Exchanges: 1/2 starch, 2 fat

PEANUT BUTTER BREAKFAST PUDDING

Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml

Prep Time: 20 Minutes

Servings: 8 - Difficulty Level: 2

Ingredients

6 slices raisin bread, cut into 1-inch cubes

1-3/4 cup nonfat skim milk

3 whole eggs + 2 egg whites

1/2 cup fat-reduced peanut butter

3 Tbsp dark brown sugar

1 tsp vanilla extract

1 tsp grated orange peel OR 1/4 tsp dried orange peel

Directions

Spray a 9-inch baking pan or dish with nonstick vegetable spray.

Add bread cubes to dish and set aside.

Combine remaining ingredients in blender container and process until smooth.

Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.

Cover and refrigerate overnight.

When ready to bake, preheat oven to 350F degrees.

Remove cover and bake about 35 minutes, or until lightly browned and puffed.

Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats

TROPICAL BANANA-PINEAPPLE PIE

Recipe Yield: Yield: 10 servings

Source: Equal

Recipe and image appear courtesy of Equal.

View this online at https://diabeticgourmet.com/diabetic-recipes/tropical-banana-pineapple-pie.

Ingredients

Pastry for single crust 9-inch pie

2 packages (8 oz. each) reduced-fat cream cheese, softened

1/2 cup Equal Spoonful or Granulated*

1 container (8 oz.) light whipped topping, thawed if frozen

1 can (8 oz.) crushed pineapple, well drained

1/4 cup flaked coconut, divided

1/2 teaspoon rum extract

2 medium ripe bananas, cut into 1/2-inch thick slices

1 tablespoon chopped pecans

* May substitute 12 packets Equal sweetener

Directions

Preheat oven to 375F.

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.

Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.

Refrigerate 2 to 3 hours before serving.

Nutritional Information Per Serving: Calories: 272; Fat: 16 g; Sodium: 199 mg; Cholesterol: 29 mg; Protein: 6 g; Carbohydrates: 26 g

Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat

BLUEBERRY CHEESECAKE BARS

Recipe Yield: Serves: 20

Source: Splenda

Recipe and image appear courtesy of Splenda.

You can 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

ITALIAN LEMON COOKIES

Recipe Yield: Yield: 27 ServingsServing Size: 2 cookies

Source: Splenda

Recipe and image appear courtesy of Splenda.

You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.

Ingredients

1/2 cup light butter

2 tablespoons vegetable oil

3/4 cup Splenda No Calorie Sweetener, Granulated

1 tablespoon vanilla extract

1/4 cup egg substitute

3 tablespoons lemon juice

1 tablespoon grated lemon zest

1 1/2 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/8 teaspoon nutmeg

Directions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Notes:

These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.

Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g