Cookies

I usually don't post on Sundays, but since we're close to Christmas, I decided to add a Sunday post here. And since cookies are wonderful for gift-giving (as well as bringing to cookie exchanges and work for sharing), I wanted to make sure to post cookies that everyone - including diabetics - can enjoy. Here are six cookie recipes, including Pumpkin Polka Dot Cookies and Chocolate Chip Meringue Crisps. Enjoy!

CINNAMON GINGER SPSICE COOKIES

Yield: 30 servings

Serving Size: 1 cookie

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1163

View recipe with photo: http://diabeticgourmet.com/recipes/html/1163.shtml

Ingredients

6 tablespoons vegetable shortening

6 tablespoons margarine

1 cup Splenda No Calorie Sweetener, Granulated

1 large egg

1/4 cup molasses

2 cups sifted all-purpose flour

3/4 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Directions

Mix together shortening, margarine, Splenda Granulated Sweetener, egg and molasses in a large mixing bowl.

Sift dry ingredients together and add to shortening mixture. Mix thoroughly.

Chill dough in refrigerator until firm (approximately 2 hours).

Preheat oven to 350 degrees F.

Form dough into 30 balls, approximately 1 level tablespoons each. Place cookies on ungreased cookie sheet and pat down gently with fork making a criss-cross pattern.

Bake cookies in the center of the preheated 350 degrees F oven for 10-12 minutes. Do not overbake. Cookies will look chewy when they come out but will become crisp. Cool cookies on wire cooling rack.

Nutritional Information Per Serving: Calories: 80; Protein: 1 g; Fat: 5 g; Sodium: 30 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 0 g; Sugars: 2 g; Carbohydrates: 8 g

CHOCOLATE CHIP FUDGIE CUPS

This recipe begins, “This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.”

Yield: makes 2 dozen

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=881

View recipe with photo: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=881

Chocolate Chip Dough Ingredients:

1/3 cup stick butter, softened

1 egg

1 teaspoon vanilla

1/3 cup Equal Spoonful*

1/3 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup mini semi-sweet chocolate chips

Fudge Nut Filling Ingredients:

1 cup Equal Spoonful**

3/4 cup all-purpose flour

6 tablespoons unsweetened cocoa

1/3 cup chopped nuts

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened applesauce

6 tablespoons stick butter, softened

2 eggs

1 teaspoon vanilla

* May substitute 8 packets Equal sweetener

** May substitute 24 packets Equal sweetener

Directions

For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined.

Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.

Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.

For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.

Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.

Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 138; Protein: 2 g; Fat: 8 g; Sodium: 106 mg; Cholesterol: 41 mg; Carbohydrates: 14 g; Exchanges: 1 starch, 1-1/2 fat

CHOCOLATE CHIP MERINGUE CRISPS

Yield: 36 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1164

View recipe with photo: http://diabeticgourmet.com/recipes/html/1164.shtml

Ingredients

1/2 cup chopped walnuts

2 egg whites

1/2 teaspoon vanilla extract

1/2 cup Splenda Sugar Blend

1/2 cup semisweet chocolate morsels

Directions

Preheat oven to 300 degrees F.

Bake walnuts in a shallow pan, stirring occasionally, 5 minutes or until toasted. Set aside.

Beat egg whites and vanilla at high speed with an electric mixer until foamy.

Add Splenda Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form; stir in walnuts and chocolate morsels.

Spoon rounded teaspoons of mixture on baking sheets lined with parchment paper.

Bake 15 minutes. Drop oven temperature to 200 degrees F.

Bake for one hour and 45 minutes. Cool slightly on cookie sheet. Remove to wire racks to cool completely. Store in an airtight tin.

Nutritional Information Per Serving: Calories: 35; Calories from Fat: 15; Protein: 1 g; Fat: 2 g; Sodium: 5 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 4 g

CHOCOLATE CHERRY OATMEAL COOKIES

Yield: 4 Dozen Cookies

1 cookie per serving

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1152.shtml

Ingredients

1-1/4 cups Equal Granulated*

1/2 cup butter, softened

1/2 cup firmly packed brown sugar

1/3 cup pasteurized egg whites

1/3 cup unsweetened applesauce

1/4 cup nonfat milk

2 teaspoons vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

2-1/4 cups quick oats, uncooked

1/2 cup dried cherries

1/2 cup chopped dark chocolate

Cooking spray

*May also substitute with 30 packets Equal Sweetener

Directions

Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.

Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.

Gradually mix in oats, cherries and chocolate until well combined.

Drop by tablespoonfuls onto lightly sprayed baking sheets.

Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.

Remove from baking sheet and cool completely on wire rack.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

Source: Equal

Print Version: http://diabeticgourmet.com/recipes/html/879.shtml

This begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies. The hearty blend is perfectfor the end of the year holidays.”

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

GOLDEN PEANUT BUTTER COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: The Complete Diabetes Prevention Plan

Find this recipe at: http://diabeticgourmet.com/recipes/html/787.shtml

Ingredients

1 cup whole-wheat pastry flour

3/4 cup oat flour

Sugar substitute equal to 1/4 cup sugar

3/4 teaspoon baking soda

3/4 teaspoon baking powder

2/3 cup peanut butter

1/4 cup plus 2 tablespoons margarine or butter

3/4 cup light brown sugar

1/4 cup fat-free egg substitute

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.

Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.

Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.

Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat

Cookies!

I usually don't post on Sundays, but since we're close to Christmas, I decided to add a Sunday post here. And since cookies are wonderful for gift-giving (as well as bringing to cookie exchanges and work for sharing), I wanted to make sure to post cookies that everyone - including diabetics - can enjoy. Here are six cookie recipes, including Pumpkin Polka Dot Cookies and Chocolate Chip Meringue Crisps. Enjoy!

CHOCOLATE GINGERBREAD COOKIES

Who doesn’t love chocolate or gingerbread? This yummy recipe comes from Diabetes Self-Management and makes about 2 dozen cookies.

To view this online, click here.

Ingredients

2 1/4 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

2 1/2 teaspoons ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon finely ground black pepper

1/2 cup (1 stick) butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 tablespoon shortening

4 squares (1 ounce each) semisweet chocolate, melted and cooled

2 tablespoons molasses

1 egg

White decorating icing (optional)

Directions

Combine flour, cocoa, ginger, baking soda, cinnamon, salt, and pepper in medium bowl. Beat butter, brown sugar, granulated sugar, and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended.

Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour.

Preheat oven to 350°F. Roll out 1 disc of dough between sheets of plastic wrap to 1/4-inch thickness. Cut out shapes with 5-inch cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough.

Bake 8 to 10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired.

Chewy Chocolate Gingerbread Drops: Decrease flour to 1 3/4 cups. Shape 1 1/2 teaspoonfuls of dough into balls. Place on ungreased cookie sheets. Flatten balls slightly. Do not refrigerate before baking. Bake as directed. Makes about 4 1/2 dozen cookies.

Yield: About 2 dozen cookies. Serving size: 1 cookie.

Nutrition Facts Per Serving: Calories: 59, Carbohydrates: 8 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 20 mg, Fiber: 1 g, Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat.

CINNAMON GINGER SPSICE COOKIES

Yield: 30 servings

Serving Size: 1 cookie

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1163

View recipe with photo: http://diabeticgourmet.com/recipes/html/1163.shtml

Ingredients

6 tablespoons vegetable shortening

6 tablespoons margarine

1 cup Splenda No Calorie Sweetener, Granulated

1 large egg

1/4 cup molasses

2 cups sifted all-purpose flour

3/4 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Directions

Mix together shortening, margarine, Splenda Granulated Sweetener, egg and molasses in a large mixing bowl.

Sift dry ingredients together and add to shortening mixture. Mix thoroughly.

Chill dough in refrigerator until firm (approximately 2 hours).

Preheat oven to 350 degrees F.

Form dough into 30 balls, approximately 1 level tablespoons each. Place cookies on ungreased cookie sheet and pat down gently with fork making a criss-cross pattern.

Bake cookies in the center of the preheated 350 degrees F oven for 10-12 minutes. Do not overbake. Cookies will look chewy when they come out but will become crisp. Cool cookies on wire cooling rack.

Nutritional Information Per Serving: Calories: 80; Protein: 1 g; Fat: 5 g; Sodium: 30 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 0 g; Sugars: 2 g; Carbohydrates: 8 g

CHOCOLATE CHIP FUDGIE CUPS

This recipe begins, “This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.”

Yield: makes 2 dozen

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=881

View recipe with photo: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=881

Chocolate Chip Dough Ingredients:

1/3 cup stick butter, softened

1 egg

1 teaspoon vanilla

1/3 cup Equal Spoonful*

1/3 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup mini semi-sweet chocolate chips

Fudge Nut Filling Ingredients:

1 cup Equal Spoonful**

3/4 cup all-purpose flour

6 tablespoons unsweetened cocoa

1/3 cup chopped nuts

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened applesauce

6 tablespoons stick butter, softened

2 eggs

1 teaspoon vanilla

* May substitute 8 packets Equal sweetener

** May substitute 24 packets Equal sweetener

Directions

For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined.

Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.

Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.

For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.

Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.

Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 138; Protein: 2 g; Fat: 8 g; Sodium: 106 mg; Cholesterol: 41 mg; Carbohydrates: 14 g; Exchanges: 1 starch, 1-1/2 fat

CHOCOLATE CHIP MERINGUE CRISPS

Yield: 36 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1164

View recipe with photo: http://diabeticgourmet.com/recipes/html/1164.shtml

Ingredients

1/2 cup chopped walnuts

2 egg whites

1/2 teaspoon vanilla extract

1/2 cup Splenda Sugar Blend

1/2 cup semisweet chocolate morsels

Directions

Preheat oven to 300 degrees F.

Bake walnuts in a shallow pan, stirring occasionally, 5 minutes or until toasted. Set aside.

Beat egg whites and vanilla at high speed with an electric mixer until foamy.

Add Splenda Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form; stir in walnuts and chocolate morsels.

Spoon rounded teaspoons of mixture on baking sheets lined with parchment paper.

Bake 15 minutes. Drop oven temperature to 200 degrees F.

Bake for one hour and 45 minutes. Cool slightly on cookie sheet. Remove to wire racks to cool completely. Store in an airtight tin.

Nutritional Information Per Serving: Calories: 35; Calories from Fat: 15; Protein: 1 g; Fat: 2 g; Sodium: 5 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 4 g

CHOCOLATE CHERRY OATMEAL COOKIES

Yield: 4 Dozen Cookies

1 cookie per serving

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1152.shtml

Ingredients

1-1/4 cups Equal Granulated*

1/2 cup butter, softened

1/2 cup firmly packed brown sugar

1/3 cup pasteurized egg whites

1/3 cup unsweetened applesauce

1/4 cup nonfat milk

2 teaspoons vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

2-1/4 cups quick oats, uncooked

1/2 cup dried cherries

1/2 cup chopped dark chocolate

Cooking spray

*May also substitute with 30 packets Equal Sweetener

Directions

Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.

Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.

Gradually mix in oats, cherries and chocolate until well combined.

Drop by tablespoonfuls onto lightly sprayed baking sheets.

Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.

Remove from baking sheet and cool completely on wire rack.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

Source: Equal

Print Version: http://diabeticgourmet.com/recipes/html/879.shtml

This begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies. The hearty blend is perfectfor the end of the year holidays.”

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

Cookies!

I know, I know, I posted cookie recipes on Sunday. But at this time of year, is there such a thing as too many cookie recipes? Of course not! From holiday parties at work and school, to family gatherings and last minute gifts, you really can't go wrong bringing a batch of homemade cookies.

That said, here are six cookie recipes to try over the next few days - or any time you want and need something homemade. Enjoy!

CHOCOLATE GINGERBREAD COOKIES

Who doesn’t love chocolate or gingerbread? This yummy recipe comes from Diabetes Self-Management and makes about 2 dozen cookies.

To view this online, click here.

Ingredients

2 1/4 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

2 1/2 teaspoons ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon finely ground black pepper

1/2 cup (1 stick) butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 tablespoon shortening

4 squares (1 ounce each) semisweet chocolate, melted and cooled

2 tablespoons molasses

1 egg

White decorating icing (optional)

Directions

Combine flour, cocoa, ginger, baking soda, cinnamon, salt, and pepper in medium bowl. Beat butter, brown sugar, granulated sugar, and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended.

Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour.

Preheat oven to 350°F. Roll out 1 disc of dough between sheets of plastic wrap to 1/4-inch thickness. Cut out shapes with 5-inch cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough.

Bake 8 to 10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired.

Chewy Chocolate Gingerbread Drops: Decrease flour to 1 3/4 cups. Shape 1 1/2 teaspoonfuls of dough into balls. Place on ungreased cookie sheets. Flatten balls slightly. Do not refrigerate before baking. Bake as directed. Makes about 4 1/2 dozen cookies.

Yield: About 2 dozen cookies. Serving size: 1 cookie.

Nutrition Facts Per Serving: Calories: 59, Carbohydrates: 8 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 20 mg, Fiber: 1 g, Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat.

CINNAMON GINGER SPSICE COOKIES

Yield: 30 servings

Serving Size: 1 cookie

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1163

View recipe with photo: http://diabeticgourmet.com/recipes/html/1163.shtml

Ingredients

6 tablespoons vegetable shortening

6 tablespoons margarine

1 cup Splenda No Calorie Sweetener, Granulated

1 large egg

1/4 cup molasses

2 cups sifted all-purpose flour

3/4 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Directions

Mix together shortening, margarine, Splenda Granulated Sweetener, egg and molasses in a large mixing bowl.

Sift dry ingredients together and add to shortening mixture. Mix thoroughly.

Chill dough in refrigerator until firm (approximately 2 hours).

Preheat oven to 350 degrees F.

Form dough into 30 balls, approximately 1 level tablespoons each. Place cookies on ungreased cookie sheet and pat down gently with fork making a criss-cross pattern.

Bake cookies in the center of the preheated 350 degrees F oven for 10-12 minutes. Do not overbake. Cookies will look chewy when they come out but will become crisp. Cool cookies on wire cooling rack.

Nutritional Information Per Serving: Calories: 80; Protein: 1 g; Fat: 5 g; Sodium: 30 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 0 g; Sugars: 2 g; Carbohydrates: 8 g

CHOCOLATE CHIP FUDGIE CUPS

This recipe begins, “This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.”

Yield: makes 2 dozen

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=881

View recipe with photo: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=881

Chocolate Chip Dough Ingredients:

1/3 cup stick butter, softened

1 egg

1 teaspoon vanilla

1/3 cup Equal Spoonful*

1/3 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup mini semi-sweet chocolate chips

Fudge Nut Filling Ingredients:

1 cup Equal Spoonful**

3/4 cup all-purpose flour

6 tablespoons unsweetened cocoa

1/3 cup chopped nuts

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened applesauce

6 tablespoons stick butter, softened

2 eggs

1 teaspoon vanilla

* May substitute 8 packets Equal sweetener

** May substitute 24 packets Equal sweetener

Directions

For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined.

Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.

Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.

For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.

Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.

Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 138; Protein: 2 g; Fat: 8 g; Sodium: 106 mg; Cholesterol: 41 mg; Carbohydrates: 14 g; Exchanges: 1 starch, 1-1/2 fat

CHOCOLATE CHIP MERINGUE CRISPS

Yield: 36 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1164

View recipe with photo: http://diabeticgourmet.com/recipes/html/1164.shtml

Ingredients

1/2 cup chopped walnuts

2 egg whites

1/2 teaspoon vanilla extract

1/2 cup Splenda Sugar Blend

1/2 cup semisweet chocolate morsels

Directions

Preheat oven to 300 degrees F.

Bake walnuts in a shallow pan, stirring occasionally, 5 minutes or until toasted. Set aside.

Beat egg whites and vanilla at high speed with an electric mixer until foamy.

Add Splenda Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form; stir in walnuts and chocolate morsels.

Spoon rounded teaspoons of mixture on baking sheets lined with parchment paper.

Bake 15 minutes. Drop oven temperature to 200 degrees F.

Bake for one hour and 45 minutes. Cool slightly on cookie sheet. Remove to wire racks to cool completely. Store in an airtight tin.

Nutritional Information Per Serving: Calories: 35; Calories from Fat: 15; Protein: 1 g; Fat: 2 g; Sodium: 5 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 4 g

CHOCOLATE CHERRY OATMEAL COOKIES

Yield: 4 Dozen Cookies

1 cookie per serving

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1152.shtml

Ingredients

1-1/4 cups Equal Granulated*

1/2 cup butter, softened

1/2 cup firmly packed brown sugar

1/3 cup pasteurized egg whites

1/3 cup unsweetened applesauce

1/4 cup nonfat milk

2 teaspoons vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

2-1/4 cups quick oats, uncooked

1/2 cup dried cherries

1/2 cup chopped dark chocolate

Cooking spray

*May also substitute with 30 packets Equal Sweetener

Directions

Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.

Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.

Gradually mix in oats, cherries and chocolate until well combined.

Drop by tablespoonfuls onto lightly sprayed baking sheets.

Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.

Remove from baking sheet and cool completely on wire rack.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

Source: Equal

Print Version: http://diabeticgourmet.com/recipes/html/879.shtml

This begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies. The hearty blend is perfectfor the end of the year holidays.”

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

Just Desserts

Just because you or a loved one have diabetes doesn't mean you have to forgo desserts! Here are six yummy dessert recipes to try your hand (and fork) at. Enjoy!

CHOCOLATE COFFEE TIRAMISU

Makes: 16 Servings

Source: The Best Diabetes Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml

Print Version & Photo: http://diabeticgourmet.com/recipes/html/520.shtml

Ingredients

1-1/2 cups 5% ricotta cheese

1/2 cup light cream cheese

1/2 cup granulated sugar

3 tablespoons cocoa

1 egg yolk

1 teaspoon vanilla

3 egg whites

1/3 cup granulated sugar

3/4 strong, prepared coffee

3 tablespoon chocolate or coffee-flavored liqueur

16 lady finger cookies

Directions

Spray a 9-inch square baking dish with vegetable spray.

In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.

In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.

Combine coffee and liqueur in a small bowl.

Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.

Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g ; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat

CAPPUCCINO PIE

Yield: 8 servings

Source: Diabetic Dream Desserts

To view this online, click here.

Ingredients

1/2 cup room temperature coffee

1 envelope (1/4 ounce) unflavored gelatin

1/4 cup coffee liqueur

1 cup nonfat or light ricotta cheese

Sugar substitute equal to 1/3 cup sugar

1/8 teaspoon ground cinnamon

2 cups nonfat or light whipped topping

1 Chocolate-Almond Piecrust (following)

1-1/2 tablespoons shaved dark chocolate

Directions

Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.

Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.

Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.

Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top. Cover and chill for at least 3 hours, or until set.

Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat

CHOCOLATE-ALMOND PIECRUST

Yield: 8 servings

Source: Diabetic Dream Desserts

To view online, click here.

Ingredients

1/2 cup sliced almonds

2 tablespoons sugar

3/4 cup chocolate graham cracker crumbs

Sugar substitute equal to 3 tablespoons sugar

1-1/2 tablespoons melted margarine or butter

1-1/2 teaspoons fat-free egg substitute

Directions

Preheat the oven to 350 degrees F.

Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.

Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.

Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)

Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.

Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat

MOCHA CHEESECAKE BARS

This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.

Serves: 20

Serving Size: 1 bar

Photo & Print Version: http://diabeticgourmet.com/recipes/htmll/1230.shtml

Ingredients

1-1/4 cups chocolate wafer crumbs

1/4 cup Splenda No Calorie Sweetener, Granulated

1/3 cup light butter, melted

12 ounces reduced-fat cream cheese

2/3 cup Splenda No Calorie Sweetener, Granulated

1-1/4 teaspoons instant espresso granules

2 large eggs

1 teaspoon cocoa powder

1/4 cup reduced-fat sour cream

2 teaspoons vanilla extract

1/2 cup white chocolate chunks

Directions

Crust Directions: preheat oven to 350 degrees F.

Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.

Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.

Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.

Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.

Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.

Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 120 mg; Cholesterol: 40 mg; Saturated Fat: 4.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 9 g

CHOCOLATE CAKE

Source: Cooking Healthy and Fast

Servings: 12

Find this recipe at: http://diabeticgourmet.com/recipes/html/134.shtml

Ingredients

1 Cup bran cereal

1 Cup water

1/3 Cup sugar OR dry sugar substitute equivalent (such as Sugar Twin)

1 Medium egg

1/4 Cup canola oil

1 tsp vanilla

1 tsp Chocolate flavoring

1 Tbsp lemon juice

1 Cup all-purpose flour

1 tsp baking soda

1/4 Cup cocoa, preferably Dutch-process

1/4 Cup sugar

2 Tbsp instant nonfat dry milk

1/2 tsp cinnamon

1/2 tsp salt

Directions

Place bran, water, sugar or sugar substitute, egg, canola oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl. Mix lightly and let stand for 30-45 minutes.

Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt and stir to blend well. Add flour mixture to the bran mixture and mix at medium speed about 1/2 minute or until well blended.

Place in a spray-coated 9-inch square cake pan and bake at 350F for about 20 minutes, or until the cake springs back when touched in the center and sides pull away from the pan. Cool to room temperature and cut into 3x4-inch squares to yield 12 squares. Use 1 square per serving.

Nutritional Information Per Serving: Calories: 119 ; Fat: 6 g ; Sodium: 224 mg; Cholesterol: 16 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 1 Fat

CHOCOLATE CHERRY OATMEAL COOKIES

Yield: 4 Dozen Cookies, 1 cookie per serving

Print Version & Photo: http://diabeticgourmet.com/recipes/html/1152.shtml

Ingredients

1-1/4 cups Equal Granulated*

1/2 cup butter, softened

1/2 cup firmly packed brown sugar

1/3 cup pasteurized egg whites

1/3 cup unsweetened applesauce

1/4 cup nonfat milk

2 teaspoons vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

2-1/4 cups quick oats, uncooked

1/2 cup dried cherries

1/2 cup chopped dark chocolate

Cooking spray

*May also substitute with 30 packets Equal Sweetener

Directions

Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.

Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.

Gradually mix in oats, cherries and chocolate until well combined.

Drop by tablespoonfuls onto lightly sprayed baking sheets.

Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.

Remove from baking sheet and cool completely on wire rack.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat