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Source: Better Homes and Gardens Diabetic Living


Lemon Cheesecake Mousse


Ingredients:


1/2 of a 12.3 oz pkg light, firm silken-style tofu
4 oz reduced-fat cream cheese (Neufchatel)
2 tsp finely shredded lemon peel
1 tbsp lemon juice
4 tsp dried egg whites*
1/4 c water
1 tsp vanilla
1/4 c sugar
3 tbsp low-sugar strawberry preserves
1 c strawberries
fresh mint sprigs (optional)


*Note: If you like, you may use 2 pasteurized egg whites in place of the dried egg whites, omitting the 1/4 cup water.


Directions:


Cut tofu into 1/2-inch slices; drain on paper towels. In food processor, combine tofu, cream cheese, lemon peel and lemon juice. Cover and process just until smooth. In large bowl, combine egg whites, the water and vanilla. Beat with electric mixer on medium-high speed until soft peaks form (tips curl). Slowly add sugar, beating until stiff peaks form (tips stand straight). Gently fold in tofu mixture. If desired, cover and chill for up to 2 hours. To serve, spoon half of the tofu mixture into dessert dishes. Add half of the strawberry preserves. Top with remaining tofu mixture and remaining preserves. Garnish with strawberries and, if desired, mint sprigs.


Makes 6 Servings.


Dietary Exchanges: 1 Other Carbohydrate, 0.5 Medium-Fat Meat, 0.5 Fat


Carb Choices: 1


Nutrients Per Serving:
121 Calories
5 g Total Fat
3 g Saturated Fat
14 g Carbohydrate
5 g Protein
14 mg Cholesterol
119 mg Sodium
1 g Fiber


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White Chocolate-Berry Pops


Ingredients:


1 4-serving-size pkg instant sugar-free white chocolate pudding mix
2 c fat-free milk
5 to 8 drops blue and/or red food coloring (optional)
1 c fresh or frozen blueberries, raspberries, or chopped strawberries


Directions:


Prepare pudding mix according to package directions using the 2 cups fat-free milk. If desired, divide pudding among three bowls. For blue pops, stir 5 to 8 drops blue food coloring into one portion. For pink pops, stir 5 to 8 drops red food coloring into another portion. For white pops, leave remaining portion plain. Let pudding stand for 5 minutes. Add berries to pudding; stir gently to combine. Pour or spoon pudding mixture into eight 3-ounce paper or plastic drink cups or frozen-pop molds. Cover cups with foil. Cut slit in each foil top; insert wooden stick into each cup (or cover pop molds according to manufacturer’s directions). Freeze for at least 4 hours or until firm. To serve, remove foil and tear away paper cups or remove pops from plastic cups or molds.


Makes 8 Servings.


Dietary Exchanges: 0.5 Other Carbohydrate


Carb Choices: 0.5


Nutrients Per Serving:
44 Calories
0 g Total Fat
9 g Carbohydrate
2 g Protein
1 mg Cholesterol
186 mg Sodium
0 g Fiber



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Spicy Roasted Plums


Ingredients:


nonstick cooking spray
6 medium plums, halved lengthwise and pitted
1/2 c unsweetened pineapple juice
3 tbsp packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp ground cumin
1/3 c light dairy sour cream
2 tbsp sliced almonds, toasted


Directions:


Preheat oven to 450 degrees. Lightly coat 2-quart baking dish with cooking spray. Place plums, cut sides up, in prepared dish. Combine pineapple juice, 2 tablespoons of the brown sugar, cinnamon, cardamom and cumin. Drizzle over plums. Bake about 20 minutes or until plums are tender. In small bowl, combine sour cream and remaining brown sugar. To serve, arrange plums in dessert dishes; top with sour cream mixture and almonds.


Makes 6 Servings.


Dietary Exchanges: 1 Fruit, 0.5 Other Carbohydrate, 0.5 Fat


Carb Choices: 1


Nutrients Per Serving:
102 Calories
3 g Total Fat
1 g Saturated Fat
19 g Carbohydrate
2 g Protein
4 mg Cholesterol
12 mg Sodium
1 g Fiber



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Berry Trifle


Ingredients:


1/2  of a 3-oz pkg (12 halves) ladyfingers, cubed
4 tsp orange liqueur or orange juice
1 1/2 c raspberries, blueberries, and/or sliced strawberries
1 c cubed red and/or yellow papaya
1 6-oz carton vanilla fat-free yogurt with sweetner
1/4 of an 8-oz container frozen light whipped dessert topping, thawed


Directions:


Divide cubed ladyfingers among dessert dishes. Drizzle with orange liqueur. Top with half of the berries and half of the papaya. In small bowl, fold together yogurt and whipped topping. Spoon yogurt mixture on top of layers in dishes. Top with remaining berries and papaya.


Makes 4 Servings.


Dietary Exchanges: 0.5 Fruit, 1 Other Carbohydrate, 0.5 Fat


Carb Choices: 1.5


Nutrients Per Serving:
138 Calories
3 g Total Fat
2 g Saturated Fat
22 g Carbohydrate
4 g Protein
39 mg Cholesterol
38 mg Sodium
4 g Fiber