Dessert

Many of us, upon hearing that we (or a loved one) is diabetic, feel that we can no longer have many of the foods we've grown to love, including desserts. While we do need to change the way we approach food, that doesn't necessarily mean no more desserts. It does mean we need to be cautious, check out what we can eat, and go from there.

Here are six yummy desserts that are diabetic-friendly, and also yummy. Check out the Pineapple Cake, the Irish Caramel Custard, as well as the rest of today's desserts. Just remember that today's word is moderation. Enjoy!

MINT CHEESECAKE BARS

Recipe Yield: 20 Servings

Source: Splenda

Recipe and image appear courtesy of Splenda.

You can view this online at https://diabeticgourmet.com/diabetic-recipe/mint-cheesecake-bars.

Ingredients

Crust

2 tablespoons SPLENDA® No Calorie Sweetener, Granulated

1-1/4 cups graham cracker crumbs

1/3 cup light butter, melted

Filling

12 ounces reduced fat cream cheese

1/3 cup SPLENDA® No Calorie Sweetener, Granulated

2 large eggs

2 teaspoons vanilla extract

1/4 teaspoon mint extract

2 drops green food color

Chocolate Drizzle

12 (1 ounce) squares semisweet chocolate

Directions

Preheat oven to 350 degrees F.

Spray one eight-inch square pan with baking spray. Set aside.

Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.

Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.

Pour over prepared crust.

Bake in preheated oven for 30 minutes, or until firm.

Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.

Nutritional Information Per Serving: Calories: 170; Calories from fat: 100; Fat: 11 g; Saturated Fat: 6 g; Fiber: 1 g; Sodium: 105 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 15 g; Sugars: 11 g

WILD BLUEBERRY ICE CREAM POPS

Recipe Yield: Yield: 6 Pops; Serving size: 1 pop

Source: Wild Blueberry Association

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/wild-blueberry-ice-cream-pops.

Ingredients

1 cup frozen Wild Blueberries

1 ounce milk chocolate chips

2 cups fat-free vanilla frozen yogurt, softened slightly

Materials: small wooden or plastic pop sticks

Directions

Thaw Wild Blueberries and puree.

In a bowl, combine pureed Wild Blueberries, chocolate and frozen yogurt. Mix thoroughly.

Rinse 6 standard muffin cups with cold water and spoon in Wild Blueberry mixture, dividing it evenly between the cups (silicone muffin cups need not be rinsed first).

Place a stick in the center of each "muffin" and freeze until firm, at least 2 hours.

Nutritional Information Per Serving: Calories: 94; Fat: 2 g; Sodium: 45 mg; Cholesterol: 1 mg; Protein: 2 g; Carbohydrates: 19 g

ICED MOCHA SHERBET

Yield: 4 servings

Source: Light and Easy Diabetes Cuisine

Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml

View Online: http://diabeticgourmet.com/recipes/html/576.shtml

Ingredients

1-1/2 cups evaporated non-fat milk

1 teaspoon pure vanilla extract

2 tablespoons carob powder

1 tablespoon crystalline fructose

2 tablespoons frozen orange juice concentrate

1 tablespoon instant coffee granules

1 tablespoon part-skim ricotta cheese

Directions

Mix all ingredients together in blender and turn into metal trays.

Place in freezer and stir with fork from time to time to break up ice crystals.

When ready to serve, process again so the sherbet is soft.

Nutritional Information Per Serving: Calories: 12; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g

APPLESAUCE BROWNIES

Recipe Yield: Servings: 16

View this online at https://diabeticgourmet.com/diabetic-recipe/applesauce-brownies.

Ingredients

1/3 cup vegetable oil

1/2 cup unsweetened applesauce

1/2 cup unsweetened cocoa powder

1/2 cup sugar

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 large eggs

1 tsp vanilla extract

1/4 cup chopped nuts

Directions

Preheat oven to 375 F.

Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.

Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).

Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.

Nutritional Information Per Serving: Calories: 165; Fat: 7 g; Sodium: 84 mg; Protein: 3 g; Carbohydrates: 27 g

Diabetic Exchanges: 1 Starch; 1 Fat; 1 Fruit

IRISH CARAMEL CUSTARD

Recipe Yield: Servings: 8

Source: Cinnamon Hearts

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/irish-caramel-custard.

Ingredients

1/2 cup brown sugar

2 eggs + 2 egg whites

1/4 cup granulated sugar

Pinch of salt (1/8 tsp)

2 cups whole milk, scalded

1/2 teaspoon vanilla extract, XX strength, if desired

Directions

Spray a 3-quart baking dish or mold with nonstick vegetable spray.

Sprinkle brown sugar over the bottom.

In a medium bowl, beat eggs and egg whites until light and lemon-colored.

Add granulated sugar, and salt and mix thoroughly.

Stir in the scalded milk and add the vanilla.

Pour mixture over brown sugar.

Place the baking dish or mold in a pan of hot water, 1-inch deep.

Bake at 350 F degrees about 50 minutes, or until firm and knife inserted in center comes out clean.

Nutritional Information Per Serving: Calories: 140; Fat: 4 g; Sodium: 102 mg; Cholesterol: 68 mg; Protein: 5 g;Carbohydrates: 23 g

Diabetic Exchanges: 1 Starch/Bread; 1/2 Protein; 1/2 Fat/ 1/4 Milk

PINEAPPLE CAKE

Yield: 18 servings

Source: The Diabetic Four Ingredient Cookbook

View online:http://diabeticgourmet.com/recipes/html/538.shtml

Ingredients

5 egg whites

1 can (20 oz. ) water packed pineapple (crushed, drained)

1 yellow reduced fat cake mix

1 tablespoon sugar or equivalent alternative sweetener

Directions

Beat egg whites with electric mixer until foamy. Add drained pineapple then cake mix.

Spread mix in a floured 9x13 inch pan with nonstick spray. Sprinkle with sugar or sweetener.

Bake at 350 degrees for 35 minutes.

Nutritional Information Per Serving: Calories: 71; Protein: 1 g; Fat: 1 g; Sodium: 100 mg; Cholesterol: 0 mg; Carbohydrates: 14 g; Exchanges: 1 Starch