Diabetic Recipes – Desserts
Source: Diabetic Living Easy Desserts, Spring/Summer 2007
Ingredients:
nonstick cooking spray
1/4 c butter
2/3 c granulated sugar
1/2 c cold water
1 tsp vanilla
1 c all-purpose flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
1/4 c chopped walnuts or pecans
sifted powdered sugar
Directions:
Preheat oven to 350 degrees F. Lightly coat bottom of 9x9x2-inch baking pan with cooking spray, being careful not to coat sides of pan. In medium saucepan, melt butter, remove from heat. Stir granulated sugar, the water, and vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in 2 tablespoon of the nuts. Spread batter in prepared pan. Sprinkle with remaining nuts. Bake for 15 to 18 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Remove from pan. Cut into bars. Sprinkle with powdered sugar.
Makes 16 servings.
Dietary Exchanges: 1 Starch, 0.5 Fat
Carb Choices: 1
Nutrients Per Serving:
104 Calories
4 g Total Fat
1 g Saturated Fat
0 mg Cholesterol
57 mg Sodium
15 g Carbohydrates
0 g Fiber
1 g Protein
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Ingredients:
1 c fresh or frozen chopped peeled peaches
1 c fresh or frozen blueberries, raspberries, and/or sliced strawberries
2 6-oz cartons peach fat-free yogurt with sweetener
1 8-oz pkg fat-free cream cheese, softened
1/2 of an 8-oz container frozen light whipped dessert topping, thawed
fresh mint leaves (optional)
Directions:
Thaw peaches and berries, if frozen: drain well. In a medium bowl, combine yogurt and cream cheese. Beat with electric mixer on medium speed until smooth. Fold in peaches, berries, and whipped topping. Pour into 2-quart square baking dish. Cover and freeze for 8 to 24 hours. To serve, let stand at room temperature about 45 minutes. Cut into squares. If desired, garnish with mint and additional fruit.
Makes 9 servings.
Dietary Exchanges: 1 Carb, 1 Very Lean Meat
Carb Choices: 1
Nutrients Per Serving:
89 Calories
2 g Total Fat
2 g Saturated Fat
3 mg Cholesterol
159 mg Sodium
12 g Carbohydrates
1 g Fiber
6 g Protein
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Ingredients:
2 1/4 c fat-free milk
1/3 c sugar
3 tbsp. unsweetened cocoa powder
1 tbsp instant coffee crystals
3/4 c refrigerated or frozen egg product
frozen light whipped dessert topping, thawed (optional)
coffee beans (optional)
Directions:
Preheat oven to 325 degrees F. In medium sauce pan, combine milk, sugar, cocoa powder, and coffee crystals. Cook and stir just until cocoa powder and coffee are dissolved. Pour egg product into medium bowl. Slowly whisk milk mixture into egg mixture. Stir in vanilla. Place six 6-ounce ramekins or custard cups in 3-quart rectangular baking dish. Place baking dish on oven rack. Pour egg mixture into ramekins. Pour boiling water into baking dish around ramekins to a depth of 1 inch. Bake for 30-35 minutes or until knife inserted near centers comes out clean. Remove custards from baking dish. Serve warm. If desired, garnish with whipped topping and coffee beans.
Makes 6 servings.
Dietary Exchanges: 1 Carb, 0.5 Very Lean Meat
Carb Choices: 1
Nutrients Per Serving:
106 Calories
0 g Total Fat
2 mg Cholesterol
97 mg Sodium
18 g Carbohydrates
0 g Fiber
7 g Protein
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Ingredients:
1 4-serving-size pkg sugar-free instant chocolate pudding mix
2 c fat-free milk
1/4 of an 8-oz container frozen light or regular whipped dessert topping, thawed
1/8-1/4 tsp mint extract
green or red food coloring (optional)
fresh mint sprigs (optional)
Directions:
Prepare pudding mix according to package directions using the 2 cups fat-free milk. Set aside. In small bowl, combine whipped topping and mint extract. If desired, stir in food coloring to tint desired color. In small dessert dishes, layer half of the pudding, all the whipped topping mixture, and remaining pudding. Cover and chill about 2 hours or until set. If desired, garnish with additional whipped topping and mint sprigs.
Makes 8 servings.
Dietary Exchanges: 0.5 Carb
Carb Choices: 0.5
Nutrients Per Serving:
54 Calories
1 g Total Fat
1 g Saturated Fat
1 mg Cholesterol
191 mg Sodium
9 g Carbohydrates
0 g Fiber
3 g Protein