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Source: Diabetic Cooking July/August 2008

Mint Chocolate Cups

Ingredients:

2 packages (4 serving-size each) sugar-free fat-free chocolate instant pudding mix
2 1/2 cups fat-free half-and-half
1/2 c fat-free sour cream
1 tsp vanilla
1/4 tsp peppermint extract
1 1/2 c thawed frozen fat-free whipped topping, divided
6 sugar-free peppermint patties, chopped

Directions:

Whisk pudding mix with half-and-half in medium bowl according to package directions. Stir in sour cream, vanilla and peppermint extract until smooth. Divide half of mixture evenly into 6 parfait glasses or dessert cups. Top each with 2 tablespoons whipped topping. Top with remaining pudding mixture. Chill 1 hour or until completely cool. Garnish each serving with 2 tablespoons whipped topping and 1 chopped peppermint patty.

Makes 6 Servings (2/3 cup pudding with 1/4 cup whipped topping).

Dietary Exchanges: 2 Starch

Nutrients Per Serving:
166 Calories
<1 g Total Fat
0 g Saturated Fat
6 g Protein
29 g Carbohydrate
15 mg Cholesterol
<1 g Fiber
541 mg Sodium

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Cinnamon Tortilla with Cream Cheese and Strawberries

Ingredients:

1 packet sugar substitute or equivalent of 2 tsp sugar
1/8 tsp ground cinnamon
1 (6-inch) fat-free flour tortilla
Nonstick cooking spray
1 tbsp reduced-fat soft cream cheese
1/3 c fresh strawberry slices

Directions:

Combine sugar substitute and cinnamon in cup; mix well. Heat large nonstick skillet over medium heat. Lightly coat one side of tortilla with nonstick cooking spray; sprinkle with cinnamon mixture. Place tortilla, cinnamon side down, in hot skillet. Cook 2 minutes or until lightly browned. Remove from skillet. Spread uncooked side of tortilla with cream cheese; arrange strawberries down center of tortilla. Rool up tortilla, or fold, to serve.

Makes 1 Serving.

Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat

Nutrients Per Serving:
114 Calories
3 g Total Fat
2 g Saturated Fat
4 g Protein
18 g Carbohydrate
8 mg Cholesterol
7 g Fiber
256 mg Sodium

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Streusel-Topped Strawberry Cheesecake Squares

Ingredients:

1 container (8 oz) fat-free strawberry-flavored yogurt with aspartame sweetener
1 package (8 oz) fat-free cream cheese
4 oz reduced-fat cream cheese
6 packets sugar substitute or equivalent of 1/4 c sugar
1 packet unflavored gelatin
2 tbsp water
1 c chopped fresh strawberries
1 tbsp sugar
1 c fresh sliced strawberries
1/3 c low-fat granola

Directions:

Line 9-inch square baking pan with plastic wrap, leaving 4-inch overhang on 2 opposite sides. Combine yogurt, cream cheese and sugar substitute in medium bowl. Beat until smooth; set aside. Combine gelatin and water in small microwaveable bowl; let stand 2 minutes. Microwave on HIGH (100% power) 40 seconds to dissolve gelatin. Beat gelatin into yogurt mixture. Combine chopped strawberries and sugar in small bowl. Add to yogurt mixture. Pour yogurt mixture evenly into prepared pan. Refrigerate 1 hour or until firm. Just before serving, arrange sliced strawberries on top; sprinkle with granola. Gently lift cheesecake out of pan with plastic wrap. Pull plastic wrap away from sides; cut into 9 squares.

Makes 9 Servings.

Dietary Exchanges: 1 Starch, 1/2 Fat

Nutrients Per Serving:
98 Calories
3 g Total Fat
2 g Saturated Fat
7 g Protein
11 g Carbohydrate
8 mg Cholesterol
1 g Fiber
223 mg Sodium