It's finally Friday. Here are six recipes to help you through the weekend, including Rancher's Meatloaf and Sweet and Sour Chicken with Vegetables. Enjoy!
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
IRISH BEEF POT PIE
This is from Diabetic Gourmet, and begins, "Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak."
Yield: 6 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie.
Ingredients
1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)
Directions
Heat oven to 425F.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
Bake in 425F oven 16 to 18 minutes or until crust is golden.
Remove from oven to wire rack; let cool 5 to 10 minutes before serving.
Nutritional Information Per Serving: Calories: 402; Fat: 18 grams; Sodium: 490 milligrams; Cholesterol: 58 milligrams; Protein: 27 grams; Carbohydrates: 31 grams
GROUND BEEF AND SWEET POTATO SKILLET
This is from Andrea Mathis, M.A., RDN, LD at Eating Well, and begins, "This ground beef and sweet potato skillet is a fast, hearty meal made with just five simple ingredients (not counting oil, salt and pepper) for a flavorful one-pan dinner. The sweet potatoes cook until tender, soaking up the savory flavors from the beef and veggies. With no complicated prep or cleanup, it’s a satisfying and stress-free option for any night of the week."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, go to https://www.eatingwell.com/ground-beef-sweet-potato-skillet-11706161.
Ingredients
1 tablespoon extra-virgin olive oil
1/2 medium red onion, diced
2 cloves garlic, minced
1 pound lean ground beef
2 medium sweet potatoes, scrubbed and diced (4 cups)
2 medium green bell peppers, chopped (1 cup)
1/2 teaspoon salt
1/4 teaspoon ground pepper
Directions
Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add diced onion and minced garlic; cook until softened, 2 to 3 minutes. Add ground beef; cook, stirring occasionally and breaking it apart, until no longer pink, 2 to 3 minutes.
Stir in diced sweet potatoes, chopped bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the sweet potatoes are tender, 10 to 12 minutes.
Nutrition Information: Serving Size: 1-1/2 cups; Calories: 263, Fat: 9g, Saturated Fat: 3g, Cholesterol: 70mg, Carbohydrates: 18g, Total Sugars: 5g, Added Sugars: 0g, Protein: 26g, Fiber: 3g, Sodium: 259mg, Potassium: 744mg
SWEET AND SOUR CHICKEN WITH VEGETABLES
This is from Everyday Diabetic Recipes, and begins, "Looking for a veggie-packed all-in-one chicken dish? This is it! This skillet meal takes no time to whip together. And, with its great color and nutrition plus authentic Asian flavor, it's sure to be a hit."
Cook Time: 12 minutes; Serves: 6; Serving Size: 4 ounces chicken strips and 3/4 cup veggies
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Sweet-and-Sour-Chicken-with-Vegetables-103208.
Ingredients
2 tablespoons canola oil
1-1/2 pound boneless, skinless chicken breasts, cut into thin strips
1 (20-ounce) can pineapple chunks in syrup, drained and liquid reserved
1 (8-ounce) can sliced water chestnuts, drained
1 cup fresh broccoli florets
1 medium-sized red bell pepper, cut into 3/4-inch chunks
2 tablespoons low-sodium soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
2 tablespoons cornstarch
1 tablespoon sugar
1 cup fresh snow peas, trimmed
Directions
In a large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.
Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.
In a small bowl, combine the reserved pineapple liquid, the soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.
RANCHER'S MEATLOAF
This recipe is from Everyday Diabetic Recipes, and begins, "Take your taste buds down to the ranch with this easy recipe for Rancher's Meatloaf. Filled with barbecue flavor, fiber-filled black beans, and good-for-ya veggies, this is one meatloaf that'll really get you saying, 'Yeehaw!'"
Cook Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Ranchers-Meatloaf.
Ingredients
2 pounds extra lean ground beef
1 (8-1/4-ounce) can julienne carrots, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup cornflake crumbs
3 tablespoons minced onion
1/2 cup egg substitute
\1/2 teaspoon black pepper
2 tablespoons low-carb barbecue sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine ground beef, carrots, black beans, cornflake crumbs, minced onion, egg substitute, and pepper; mix well. Place in loaf pan. Spread barbecue sauce evenly over top.
Bake 1-1/2 hours, or until no pink remains. Allow to sit 5 minutes. Pour off excess liquid, if any, then slice and serve.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
Showing posts with label Lemon Icebox Cake. Show all posts
Showing posts with label Lemon Icebox Cake. Show all posts
Friday, September 25, 2026
Thursday, September 17, 2026
Desserts
Who doesn't love Desserts?
Okay, that borders on being a trick question. Many of us know someone who isn't wild about desserts. For the rest of us, here are six diabetic-friendly desserts to help you through the day, including Heavenly Chocolate Cake and Tropical Banana-Pineapple Pie. Enjoy!
APPLESAUCE CAKE
Yield: 8 servings
Serving size: 1 slice.
View online with photo: http://diabeticgourmet.com/recipes/html/1277.shtml
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; Calories from Fat: 60; Protein: 4 g; Fat: 7 g; Sodium: 260 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 10 g; Carbohydrates: 24 g
CHOCOLATE CHEESECAKE
Recipe Yield: Yield: 16 servings
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cheesecake-2
Ingredients
Crust Ingredients:
1/2 cup finely ground almonds
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.
Note: The crust in the original post from Diabetic Gourmet is pictured made with chocolate wafer crumbs.
Directions
For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.
Notes:
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!
Nutritional Information Per Serving: Calories: 197; Fat: 16 g; Sodium: 231 mg; Cholesterol: 67 mg; Protein: 7 g; Carbohydrates: 7 g
Diabetic Exchanges: 1/2 milk, 3 fat
TROPICAL BANANA-PINEAPPLE PIE
Yield: 10 servings
Found online at http://diabeticgourmet.com/recipes/html/1100.shtml
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; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
HEAVENLY CHOCOLATE CAKE
This yumminess is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
ook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 x 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed.
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
Okay, that borders on being a trick question. Many of us know someone who isn't wild about desserts. For the rest of us, here are six diabetic-friendly desserts to help you through the day, including Heavenly Chocolate Cake and Tropical Banana-Pineapple Pie. Enjoy!
APPLESAUCE CAKE
Yield: 8 servings
Serving size: 1 slice.
View online with photo: http://diabeticgourmet.com/recipes/html/1277.shtml
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; Calories from Fat: 60; Protein: 4 g; Fat: 7 g; Sodium: 260 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 10 g; Carbohydrates: 24 g
CHOCOLATE CHEESECAKE
Recipe Yield: Yield: 16 servings
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cheesecake-2
Ingredients
Crust Ingredients:
1/2 cup finely ground almonds
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.
Note: The crust in the original post from Diabetic Gourmet is pictured made with chocolate wafer crumbs.
Directions
For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.
Notes:
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!
Nutritional Information Per Serving: Calories: 197; Fat: 16 g; Sodium: 231 mg; Cholesterol: 67 mg; Protein: 7 g; Carbohydrates: 7 g
Diabetic Exchanges: 1/2 milk, 3 fat
TROPICAL BANANA-PINEAPPLE PIE
Yield: 10 servings
Found online at http://diabeticgourmet.com/recipes/html/1100.shtml
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; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
HEAVENLY CHOCOLATE CAKE
This yumminess is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
ook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 x 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed.
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
Thursday, June 25, 2026
Desserts
If you ever wondered if you can still have Desserts while diabetic, the answer is yes. Of course, it should be added that, as with most things in life, it should be in moderation, as well as with ingredients that won't cause a spike in your blood sugar.
Here are six diabetic-friendly recipes to help you through the day, including a Lemon Icebox Cake and a Secret Devilish Chocolate Cake. Enjoy!
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
BLUEBERRY CRUMB CAKE
Recipe Yield: Yield: 9 to 12 Servings
Source: 1,001 Delicious Desserts For People with Diabetes
Book Title: 1,001 Delicious Desserts For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-crumb-cake.
Ingredients
4 tablespoons margarine
1 egg
5-1/2 teaspoons "Equal for Recipes" or 18 packets Equal sweetener
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup reduced-fat buttermilk
1/2 teaspoon vanilla
Blueberry Crumb Topping (recipe follows)
Blueberry Crumb Topping Ingredients
1/3 cup all-purpose flour
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
4 tablespoons cold margarine, cut into pieces
1 cup fresh, or frozen, blueberries
Directions
Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combine flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.
Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter.
Bake at 350 degrees F. until toothpick inserted in cakes comes out clean, 35 to 40 minutes. Serve warm.
Blueberry Crumb Topping Directions: Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss.
Nutritional Information Per Serving: Calories: 196; Fat: 11 g; Sodium: 358 mg; Cholesterol: 24 mg; Protein: 6 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92
SECRET DEVILISH CHOCOLATE CAKE
This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
CHOCOLATE CHIP COOKIES
Yield: Makes about 4 dozen cookies
Serving size: 1 cookie
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g
Here are six diabetic-friendly recipes to help you through the day, including a Lemon Icebox Cake and a Secret Devilish Chocolate Cake. Enjoy!
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
BLUEBERRY CRUMB CAKE
Recipe Yield: Yield: 9 to 12 Servings
Source: 1,001 Delicious Desserts For People with Diabetes
Book Title: 1,001 Delicious Desserts For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-crumb-cake.
Ingredients
4 tablespoons margarine
1 egg
5-1/2 teaspoons "Equal for Recipes" or 18 packets Equal sweetener
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup reduced-fat buttermilk
1/2 teaspoon vanilla
Blueberry Crumb Topping (recipe follows)
Blueberry Crumb Topping Ingredients
1/3 cup all-purpose flour
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
4 tablespoons cold margarine, cut into pieces
1 cup fresh, or frozen, blueberries
Directions
Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combine flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.
Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter.
Bake at 350 degrees F. until toothpick inserted in cakes comes out clean, 35 to 40 minutes. Serve warm.
Blueberry Crumb Topping Directions: Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss.
Nutritional Information Per Serving: Calories: 196; Fat: 11 g; Sodium: 358 mg; Cholesterol: 24 mg; Protein: 6 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92
SECRET DEVILISH CHOCOLATE CAKE
This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
CHOCOLATE CHIP COOKIES
Yield: Makes about 4 dozen cookies
Serving size: 1 cookie
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g
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