Desserts

“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” - Erma Bombeck. (Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 42.)

Back in November 2016, I started another blog, Quote of the Day. While looking for quotes, this one from Erma Bombeck – my mom's favorite humorous columnist – jumped out as for a dessert post on one of my food blogs. I might post a few more on occasion.

It seems most of us occasionally want something snacky. I know I do! With that in mind, here are today's six dessert recipes to help you through the day (and for “whenever”), including Espresso Cream Roll and Dutch Apple Pie. Enjoy!

SUGAR FREE BLUEBERRY PIE

Servings: 8

Find this recipe at: http://diabeticgourmet.com/recipes/html/51.shtml

Ingredients

4 cup blueberries, fresh or thawed frozen (unsweetened)

4 teaspoons Sweet and Low

1/4 teaspoons cinnamon

1/8 teaspoons nutmeg

1 tablespoons lemon juice

2 tablespoons quick tapioca

8-10 drops liquid butter flavoring

1 pie crust

Directions

Line 10" pie plate with crust.

Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl.

Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.

Cover with top crust, slit for steam to escape.

Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

DUTCH APPLE PIE

Servings: 12

Find this recipe at: http://diabeticgourmet.com/recipes/html/50.shtml

Ingredients

1/4 cup flour

1/2 cup quick cooking oats

1/2 teaspoon cinnamon

5 cup sliced baking apples

Sweetener equal to 1/2 cup sugar

1/2 cup unsweetened frozen apple juice concentrate

Pie crust for 1 crust pie

Topping:1/4 cup flour

1/2 cup quick cooking oats

Sweetener to equal 1/2 cup brown sugar

1 teaspoon cinnamon

1 package sugar free instant vanilla pudding mix

1/2 cup butter or margarine

Directions

Mix flour, oats, cinnamon, and sweetener with a fork.

Pour over sliced apples and mix well.

Pour apple juice over top of apples and mix well again.

Put apple mixture in pie crust; set aside.

For topping:

Mix dry ingredients with fork.

Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.

Bake at 400 degrees for 45-55 minutes.

Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg; Carbohydrates: 25 g; Exchanges: 2 Bread, 3 Fat, and 1 Fruit

PEANUT BUTTER AND JELLY CHEESECAKE

Servings: 8

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/47.shtml

Ingredients

2 (8-ounce) packages Philadelphia fat-free cream cheese

1/4 cup reduced fat peanut butter

1 (4-serving) package JELL-O sugar free instant vanilla pudding

2/3 cup nonfat dry milk powder

1 cup water

3/4 cup Cool Whip Lite

1 (6-ounce) Keebler graham cracker pie crust

1/2 cup grape spreadable fruit spread

2 tablespoon dry roasted peanuts

Directions

In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.

Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.

Spread mixture evenly into piecrust.

Refrigerate while preparing topping.

In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.

Evenly spread topping mixture over filling mixture.

Sprinkle peanuts evenly over top.

Refrigerate at least 30 minutes.

Nutritional Information Per Serving: Calories: 289; Protein: 13 g; Fat: 9 g; Carbohydrates: 22.5 g; Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat

MINI CHOCOLATE MINT CHEESECAKES

This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”

Makes 24 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337

View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies

1 tablespoon butter, melted

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1 egg or 1/4 cup egg substitute

1/3 cup chocolate chips, melted

1/3 cup chopped crème de menthe mint candy wafers

1/3 cup sour cream

1/2 teaspoon vanilla

1 cup sweetened whipped cream

Directions

Heat oven to 325F.

In small bowl, combine crushed cookie crumbs and melted butter.

Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.

In mixing bowl, beat cream cheese and sugar until blended.

Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.

Pour evenly over crumbs.

Bake 20 minutes.

Cool. Refrigerate until serving.

Before serving, top with a dollop of sweetened whipped cream.

Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g

PEACH AND RASPBERRY CRUMBLE

This is from Diabetes Self-Management

Yield: 6 servings.

Prep time: 15 minutes. Baking time: 30-35 minutes.

Butter-flavor cooking spray

1 can (15 oz) sliced peaches in juice, drained

1 package (12 oz) unsweetened frozen raspberries, thawed

1 C quick-cooking oats, uncooked

2 Tbs brown sugar

1 1/2 tsp cinnamon

3 Tbs reduced-calorie stick margarine, melted

2 Tbs honey

Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, and cinnamon and mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 – 35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.

Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat

ESPRESSO CREAM ROLL

Servings: 10

Source: Sweet N' Low

Find this recipe at: http://diabeticgourmet.com/recipes/html/190.shtml

Ingredients

Cake

4 eggs, separated

4 tablespoons granulated sugar, divided

1 teaspoon Sweet'N Low

2 tablespoons water

1 teaspoon vanilla extract

1/4 cup cake flour

4 tablespoons unsweetened cocoa powder, divided

3/4 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon confectioner's sugar

Filling

2 teaspoons hot water

1 teaspoon instant espresso coffee

2 cups part-skim ricotta cheese

2 tablespoons lowfat vanilla yogurt

1 tablespoon unsweetened cocoa powder

3/4 teaspoon Sweet'N Low

1 tablespoon granulated sugar

Directions

Preheat oven to 325F. Spray 15-1/2 x 10-1/2-inch jelly-roll pan with nonstick cooking spray; line pan with waxed paper; spray paper with cooking spray. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar, continuing to beat until stiff but not dry. In large bowl, beat egg yolks, 1 teaspoon Sweet'N Low and remaining 2 tablespoons sugar until thick and lemon colored. Beat in water and vanilla.

In small bowl, stir together cake flour, 3 tablespoons cocoa, baking powder and salt; beat into egg-yolk mixture. Gently fold egg whites into egg-yolk mixture. Spread batter in pan. Bake 12 to 15 minutes or until cake springs back when touched in center. Immediately invert cake onto paper towel sprinkled with 1 tablespoon cocoa. Peel waxed paper from cake. Starting at narrow end, roll cake with towel, jelly-roll fashion. Place cake, seam-side down, on wire rack to cool completely.

Meanwhile, prepare filling: In cup, mix hot water with instant espresso coffee until completely dissolved. In large bowl with mixer at medium speed, beat ricotta cheese, yogurt, 1 tablespoon cocoa, 3/4 teaspoon Sweet'N Low, granulated sugar and coffee mixture until smooth. Cover and refrigerate until ready to use.

Unroll cake. Spread with filling, reserving 1/4 cup for garnish. Roll cake without towel. Using small strainer, sprinkle cake with confectioner's sugar. Pipe on remaining filling. Serve immediately or refrigerate.

Nutritional Information Per Serving: Calories: 121; Protein: 7 g; Fat: 5 g; Sodium: 103 mg; Cholesterol: 84 mg; Carbohydrates: 11 g; Exchanges: 1 Starch, 1 Fat

Tuesday Recipes - and an Article

There was an article in a recent Diabetes Self-Management blog email about a new Type 2 diabetes medication that received FDA approval. According to the article, "On February 28, the U.S. Food and Drug Administration (FDA) approved the combination oral diabetes medication Qtern for use, along with a healthful diet and exercise, in adults with Type 2 diabetes who do not have adequate blood glucose control with dapagliflozin (10 milligrams, brand name Farxiga) or who already take dapagliflozin and saxagliptin (Onglyza)." AstraZeneca developed the drug, which is a combination of "dapagliflozin, an SGLT2 inhibitor, and saxagliptin, a DPP-4 inhibitor."

To read the article, titled "Type 2 Diabetes Medication Receives FDA Approval", in its entirety, click here.

And now, here are today's six yummy recipes, including Sugar Free Blueberry Pie and Buffalo Style Tacos. Enjoy!

SUGAR FREE BLUEBERRY PIE

Servings: 8

Find this recipe at: http://diabeticgourmet.com/recipes/html/51.shtml

Ingredients

4 cup blueberries, fresh or thawed frozen (unsweetened)

4 teaspoons Sweet and Low

1/4 teaspoons cinnamon

1/8 teaspoons nutmeg

1 tablespoons lemon juice

2 tablespoons quick tapioca

8-10 drops liquid butter flavoring

1 pie crust

Directions

Line 10" pie plate with crust.

Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl.

Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.

Cover with top crust, slit for steam to escape.

Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

TURKEY BACON BURGER

This recipe begins, “If you're a fan of The Biggest Loser show, then you may have watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try...”

Makes 10 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1323

View recipe with photo: http://diabeticgourmet.com/recipes/html/1323.shtml

Ingredients

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1 (16-ounce) package Jennie-O Lean Ground Turkey

15 slices of chopped, uncooked Jennie-O Turkey Bacon

1/2 cup minced onion

1 tablespoon chopped garlic

1/2 teaspoon freshly ground black pepper

10 lettuce leaves

10 tomato slices

20 sweet onion slices

avocado slices, if desired

pickled jalapeno slices, if desired

mustard, if desired

Directions

In large mixing bowl, combine ground turkey,onion, garlic and pepper*.

Add 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.

Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.

Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.

Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.

Always cook to an internal temperature of 165F. Learn how to safely handle turkey.

Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 6 g

CARIBBEAN CHICKEN

Prep Time: 15 Minutes - Cost: $

Servings: 6; 1 serving = 1-1/4 cup - Difficulty Level: 2

Source: Gourmet Inspirations Healthy Cooking

Author: Patti Lynch

Find this recipe at: http://diabeticgourmet.com/recipes/html/67.shtml

Note: If you're like me and don't keep alcohol around, feel free to substitute 3 tablespoons of water in place of the dry white wine.

Ingredients

2 teaspoons oil

6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips

2-3 cloves garlic, minced

1/2 cup onion, chopped

1/4 cup peach or apricot chutney (fruit sweetened)

1/2 teaspoon thyme

1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves

1/4 teaspoon dry mustard

1-1/2 cup low sodium chicken broth

3 tablespoons dry white wine

2 teaspoons coconut flavoring

Directions

In a large skillet, heat oil to medium high, and saute chicken pieces until brown.

Remove chicken, set aside.

Saute garlic and onion in skillet until soft, and golden.

Stir in chutney and spices and cook one minute.

Add broth and wine, and heat through, stirring constantly.

Return chicken to sauce, reduce heat, and simmer 15 minutes.

Stir in coconut flavoring.

Serve over hot rice.

Nutritional Information Per Serving: Calories: 160; Protein: 19 g; Fat: 6 g; Sodium: 44 mg; Carbohydrates: 6 g; Exchanges: 3 low-fat meat; 1/3 fruit

BUFFALO STYLE TACOS

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341

View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g

ROASTED CARROTS AND PARSNIPS

This recipe begins, “This side dish is simple yet impressive, perfect for guests and special dinners. Both carrots and parsnips are true root vegetables!”

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1336

View recipe with photo: http://diabeticgourmet.com/recipes/html/1336.shtml

Ingredients

1 pound carrots, peeled

1 pound parsnips, peeled

2 tablespoons olive oil

salt and pepper, to taste

1/4 cup chopped fresh parsley

Directions

Heat oven to 425F.

Cut carrots and parsnips in half then in half lengthwise.

Place on large rimmed baking pan toss with olive oil.

Season with salt and pepper.

Bake 30 to 40 minutes or until parsnips are tender, stirring once.

Sprinkle with parsley.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 3.5 g; Sodium: 40 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 14 g



VEGETARIAN CURRY

From Diabetic Connect

This can be viewed online at http://www.diabeticconnect.com/diabetic-recipes/general/292-vegetarian-curry

Ingredients

3 potatoes chopped

1 cauliflower chopped

1 1/2 cup green peas

3 tomatoes chopped

3/4 tsp tumeric

1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp curry

1 cup of water

Directions

Place all ingredients in a crock pot or slow cooker. Cook on low for five to six hours.

Nutritional Facts: Servings: 3; calories: 125; cholesterol: 0 mg; sodium: 23 mg; total carbs: 26 g; dietary fiber: 6 g; protein 5 g

Meatless Monday

It's Monday, which, of course, means Meatless Monday. Here are today's six vegetarian recipes to help you through the day. Enjoy!

NEW POTATOES WITH SPRING PEAS

This recipe begins, “Here's an easy potato salad recipe, featuring red potatoes, feta cheese, Kalamata olives and fresh mint.”

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1332

View recipe with photo: http://diabeticgourmet.com/recipes/html/1332.shtml

Ingredients

1-3/4 pounds small red potatoes, cut into quarters

2 tablespoons plus 1/4 cup olive oil, divided

1 cup crumbled feta cheese

1/2 cup Kalamata pitted olives, sliced lengthwise into quarters

1/2 fresh or frozen peas, thawed

2 tablespoons chopped fresh mint

Salt and pepper, if desired

Directions

Heat oven to 425F.

Toss potatoes with 2 tablespoons olive oil.

Place on rimmed baking sheet.

Bake 20 to 25 minutes or until tender.

In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.

Season lightly with salt and pepper, if desired.

Nutritional Information Per Serving: Calories: 220; Protein: 6 g; Fat: 13 g; Sodium: 330 mg; Cholesterol: 6 mg; Saturated Fat: 3.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 21 g

SUGAR FREE BLUEBERRY PIE

Servings: 8

Find this recipe at: http://diabeticgourmet.com/recipes/html/51.shtml

Ingredients

4 cup blueberries, fresh or thawed frozen (unsweetened)

4 teaspoons Sweet and Low

1/4 teaspoons cinnamon

1/8 teaspoons nutmeg

1 tablespoons lemon juice

2 tablespoons quick tapioca

8-10 drops liquid butter flavoring

1 pie crust

Directions

Line 10" pie plate with crust.

Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl.

Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.

Cover with top crust, slit for steam to escape.

Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

BULGUR, GRAPE AND KALE SALAD

6 Servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1331

View recipe with photo: http://diabeticgourmet.com/recipes/html/1331.shtml

Ingredients

2 cups water

1 cup bulgur

Kosher salt

1 cup pecan halves, toasted and roughly chopped

2 cups seedless California grapes, halved

2 cups packed kale or Swiss chard leaves, finely slivered

1/2 cup Italian parsley, chopped

1/4 cup scallions, thinly sliced

1/4 cup lemon juice

2 tablespoons extra virgin olive oil

2 teaspoons lemon zest, finely grated

Pinch cayenne

Black pepper

Directions

Bring 2 cups of water to a boil in a medium saucepan.

Stir in bulgur and 1/2 teaspoon salt and remove from heat.

Cover and let stand 20 minutes or until most of water is absorbed.

Drain well and press to extract any excess water.

Let cool and stir in the remaining ingredients.

Season well with salt and black pepper.

Serve room temperature or chilled.

Nutritional Information Per Serving: Calories: 289; Protein: 6 g; Fat: 17 g; Sodium: 181 mg; Cholesterol: 0 mg; Carbohydrates: 33 g

ROASTED CARROTS AND PARSNIPS

This recipe begins, “This side dish is simple yet impressive, perfect for guests and special dinners. Both carrots and parsnips are true root vegetables!”

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1336

View recipe with photo: http://diabeticgourmet.com/recipes/html/1336.shtml

Ingredients

1 pound carrots, peeled

1 pound parsnips, peeled

2 tablespoons olive oil

salt and pepper, to taste

1/4 cup chopped fresh parsley

Directions

Heat oven to 425F.

Cut carrots and parsnips in half then in half lengthwise.

Place on large rimmed baking pan toss with olive oil.

Season with salt and pepper.

Bake 30 to 40 minutes or until parsnips are tender, stirring once.

Sprinkle with parsley.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 3.5 g; Sodium: 40 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 14 g

STRAWBERRY RHUBARB SMOOTHIE

This recipe begins, “Strawberry and rhubarb make for a tangy and sweet combination.”

From Diabetic Connect. To view this online, click here.

Ingredients

1/2 cup strawberries

1/2 cup rhubarb, chopped

1 cup unsweetened vanilla almond milk

1/2 cup low-fat Greek yogurt

Directions

Place all ingredients in a blender and blend until smooth. For a colder and creamier smoothie freeze the strawberries before hand or add a handful of ice to the blender.

Nutritional Facts: Servings: 1; Calories: 135.6; Total Fat: 2.9 g; Sodium: 235.7 mg; Potassium: 471.8 mg; Total Carbohydrate: 13.6 g; Dietary Fiber: 3.8 g; Sugars: 8.5 g; Protein: 13.5 g

VEGETARIAN CURRY

From Diabetic Connect

This can be viewed online at http://www.diabeticconnect.com/diabetic-recipes/general/292-vegetarian-curry

Ingredients

3 potatoes chopped

1 cauliflower chopped

1 1/2 cup green peas

3 tomatoes chopped

3/4 tsp tumeric

1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp curry

1 cup of water

Directions

Place all ingredients in a crock pot or slow cooker. Cook on low for five to six hours.

Nutritional Facts: Servings: 3; calories: 125; cholesterol: 0 mg; sodium: 23 mg; total carbs: 26 g; dietary fiber: 6 g; protein 5 g