Diabetic Dessert of the Week - Cinnamon Apple Roll-Ups

This week's Diabetic Dessert of the Week is - Cinnamon Apple Roll-Ups. All you'll need to to make this Dessert is; package of Refrigerated Bread Stick Dough, Granny Smith Apples, Equal, Ground Cinnamon, and Butter. It's 101 calories and 16 carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Cinnamon Apple Roll-Ups
Little apple dumplings that are simple to prepare thanks to refrigerated bread stick dough.

Recipe Ingredients:
1 (11-ounce) package refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced
1/2 cup Equal® Spoonful*
3/4 teaspoon ground cinnamon
2 tablespoons stick butter or margarine, melted

Cooking Directions:
1 - Unroll bread stick dough. Separate at perforations to form 12 strips.
2 - Place 3 to 4 apple slices at the end of each strip.
3 - Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal® mixture over apple slices on each strip of dough.
4 - Beginning at end with apple slices, roll up jelly roll fashion. Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal® mixture.
5 - Bake in preheated 375°F (190°C) oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.

*May substitute 12 packets Equal sweetener

Nutritional Information Per Serving (1/12 of recipe): calories 101, protein 2 g, carbohydrate 16 g, fat 3 g, cholesterol 5 mg, sodium 194 mg.
https://www.cooksrecipes.com/diabetic/cinnamon_apple_roll-ups_recipe.html

Kitchen Hint of the Day!

Apple Pie baking.........


A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.

Thank you to my neighbor for passing this along.

Diabetic Dessert of the Week - Patriotic Popsicles

This week's Diabetic Dessert of the Week is - Patriotic Popsicles. Some of the ingredients you'll need are; Plain Non Fat Greek Yogurt, Lemon Juice, Fat Free (Skim) Milk, Strawberries, and Blueberries. Only 50 calories and 8 carbs per serving! The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Patriotic Popsicles

Ingredients
3/4 cup plain nonfat Greek yogurt
2 tablespoons lemon juice, divided
1 tablespoon fat-free (skim) milk
1 cup sliced strawberries
1/2 cup blueberries
Pop molds
Pop sticks

Directions
1 - Combine yogurt, 1 tablespoon lemon juice, and milk in blender or food processor; blend until smooth.

2 - Combine remaining 1 tablespoon lemon juice and strawberries in blender or food processor; blend until smooth.

3 - Alternately layer blueberries, yogurt mixture, and strawberry mixture in molds.* Cover top of each mold with small piece of foil. Insert sticks through center of foil. Freeze 4 hours or until firm.

4 - To remove pops from molds, remove foil and place bottoms of pops under warm running water until loosened. Press firmly on bottoms to release. (Do not twist or pull sticks.)

*Tip: Greek yogurt is yogurt from which much of the liquid or “whey” has been drained before use. It is available in most major grocery stores.

Yield: 4 servings.

Serving size: 1 popsicle.

Nutrition Facts Per Serving:
Calories: 50 calories, Carbohydrates: 8 g, Protein: 4 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 20 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/patriotic-popsicles/

Quick and Easy Fruit Dessert Recipes

From the EatingWell website and Magazine its Quick and Easy Fruit Dessert Recipes. What's Summer without all the wonderful and delicious kinds of fruit! So here's some Quick and Easy Fruit Dessert Recipes with recipes like; Peach-Blackberry Compote with Basil Syrup, Green Tea-Poached Pears with Matcha Cream, and Bananas Foster. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Quick and Easy Fruit Dessert Recipes

Find quick and easy fruit dessert recipes including easy recipes, from the food and nutrition experts at EatingWell.


Peach-Blackberry Compote with Basil Syrup
Fresh basil, which has a special affinity with peaches, is the secret ingredient in this sophisticated compote. The basil garnish gives guests a clue to the subtle flavor in the syrup......


Green Tea-Poached Pears with Matcha Cream
Green tea, delicately flavored with ginger and almond, makes a delightful poaching medium for pears...................


Bananas Foster
This famous New Orleans banana dessert recipe gets a kick from rum (we like dark). Impress your friends with this healthy fruit dessert tonight!...............



* Click the link below to get all the Quick and Easy Fruit Dessert Recipes
http://www.eatingwell.com/recipes/19697/cooking-methods-styles/quick-easy/dessert/fruit/

Diabetic Dessert of the Week - Berry-Peachy Cobbler

This week's Diabetic Dessert of the Week is a Berry-Peachy Cobbler. Raspberries and Peaches make up this delicious and Diabetic Friendly Dessert. It's from the Diabetes Self Management website. At the site you'll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Berry-Peachy Cobbler

Ingredients

4 tablespoons plus 2 teaspoons sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
1 1/4 pounds peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold margarine, cut into small pieces
1/2 cup low-fat buttermilk

Directions
1 - Preheat oven to 425°F. Spray eight ramekins or 11×7-inch baking dish with nonstick cooking spray; place ramekins in baking dish.

2 - Combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries, and lemon peel; toss to coat. Divide fruit evenly among prepared ramekins. Bake 15 minutes or until fruit is bubbly around edges.

3 - Meanwhile, combine remaining 3/4 cup flour, 2 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.

4 - Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes or until topping is lightly browned. Serve warm.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:

Calories: 149 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 195 mg, Fiber: 3 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-peachy-cobbler/

Grandma's Apple Crisp

I've got a second Dessert Recipe to pass along to all of you, Grandma's Apple Crisp. Granny Smith Apples, Cinnamon, and Equal Sweetener make up this recipe. This one is from the CooksRecipes website where you'll find a fantastic selection of recipes to please all tastes, diets, and cuisines so be sure to check it out today! Enjoy and Make 2019  Healthy One!  https://www.cooksrecipes.com/index.html


Grandma's Apple Crisp
A traditional apple crisp with cinnamon flavored sliced fresh apples with a crunchy oat and nut topping, but with 39% less calories per serving. Serve it warm with a scoop of frozen vanilla yogurt.

Recipe Ingredients:
Filling:
6 cups peeled and sliced Granny Smith apples

1/2 cup Equal® Spoonful*
1/4 cup water
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Topping:
3/4 cup quick or old-fashioned oats, uncooked
1/3 cup all-purpose flour
1/4 cup Equal® Spoonful**
1/4 cup chopped pecans
3 tablespoons stick butter or margarine, melted
1/2 teaspoon ground cinnamon

Cooking Directions:
1 - For Filling: Combine apples, 1/2 cup Equal®, water, flour, lemon juice and cinnamon. Toss gently to coat apple slices. Place in an 8-inch square baking pan.
2 - For Topping: Combine oats, flour, 1/4 cup Equal®, pecans, melted butter and cinnamon. Stir until mixture is crumbly. Sprinkle evenly over apple mixture.
3 - Bake in preheated 350°F (175°C) oven 30 to 35 minutes or until apples are tender and topping is crisp. Remove from oven. Serve warm or at room temperature.
Makes 6 servings.

*May substitute 12 packets Equal sweetener.

**May substitute 6 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 228, protein 4 g, carbohydrate 34 g, fat 10 g, cholesterol 15 mg, sodium 4 mg.
https://www.cooksrecipes.com/diabetic/grandma%27s_apple_crisp_recipe.html

No-Bake Cherry Cake

I've got a Dessert to go with that Chicken Dinner on Sunday, No-Bake Cherry Cake. You'll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It's only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Also looking for a good Healthy Recipe Magazine, subscribe to the Diabetes Self Management Magazine! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

No-Bake Cherry Cake

Ingredients
1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling

Directions
1 - Cut cake into bite-sized pieces; press into 11×7-inch baking dish.

2 - Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.

3 - Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.

Yield: 12 servings.

Serving size: 1 piece cake (1/12 total recipe).

Nutrition Facts Per Serving:

Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/

Diabetic Dessert of the Week - Upside-Down Pineapple Cake

This week's Diabetic Dessert of the Week is - Upside-Down Pineapple Cake. Upside-Down Pineapple Cake just made healthier. Only 165 calories per serving! The recipe is from the Diabetes Self Management website where you not only find Diabetic Friendly Recipes but also Diabetes News and Diabetes Management Tips so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Upside-Down Pineapple Cake
Ingredients
1 can (15 ounces) pineapple slices in juice

2 tablespoons molasses
1 teaspoon ground cinnamon
1 cup sucralose-based brown sugar substitute
1/4 cup margarine, melted
2 egg whites
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda

Directions
1 - Preheat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray.

2 - Drain pineapple; reserve 3/4 cup juice. Place pineapple rings evenly in bottom of prepared pan. Drizzle molasses evenly over pineapple. Sprinkle with cinnamon.

3 - Beat sugar substitute, margarine, egg whites, and vanilla in large bowl with electric mixer at low speed until well blended. Add reserved pineapple juice, flour and baking soda; beat until smooth. Pour batter over pineapple.

4 - Bake 30 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Store leftovers in refrigerator.

Tip: For maximum flavor, let cake sit overnight before serving.

Yield: 12 servings.

Serving size: 1/12 of cake.

Nutrition Facts Per Serving:

Calories: 165 calories, Carbohydrates: 28 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 108 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/upside-pineapple-cake/

Low-Calorie Cake Recipes

From the EatingWell website and Magazine its Low-Calorie Cake Recipes. Delicious Low-Calorie Cake Recipes with recipes including; Low Fat Banana Split Cake Roll, Java Cupcakes, and Chocolate Covered Strawberry Angel Food Cake. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Low-Calorie Cake Recipes

Find healthy, delicious low-calorie cake recipes, from the food and nutrition experts at EatingWell.


Low Fat Banana Split Cake Roll
Fresh fruit elevates this scrumptious sponge cake and pudding concoction into a spectacular company dessert.............


Java Cupcakes
Using a light, sweet cocoa sprinkle in place of frosting adds flavor and moistness to this carb-trimmed cupcake recipe, yet keeps the fat and calories in check...........


Chocolate Covered Strawberry Angel Food Cake
This chocolate angel food cake topped with strawberries and shaved chocolate is an unforgettable dessert. It's so beautiful, your guests won't believe you made it yourself........



* Click the link below to get all the Low-Calorie Cake Recipes
http://www.eatingwell.com/recipes/20135/low-calorie/desserts/cake/

Kitchen Hint of the Day!

When baking a cake..........


Ingredients for cakes should be room temperature (can take out of refrigerator approximately 60-90 minutes before needed)

Brown Sugar Strawberry Shortcakes

I came across a Delicious and Diabetic Friendly Dessert from the Diabetes Self Management, Brown Sugar Strawberry Shortcakes.  Some of the ingredients you'll need are; Strawberries, Sugar Substitute, Reduced Fat Baking Mix, Buttermilk, and more! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Brown Sugar Strawberry Shortcakes
Ingredients
2 cups fresh sliced strawberries
1/4 cup sugar substitute,* divided
2 cups reduced-fat biscuit baking mix
1/2 teaspoon baking powder
1/3 cup low-fat (1%) buttermilk
2 teaspoons margarine or butter, melted
2 tablespoons packed brown sugar
6 tablespoons reduced-fat whipped topping

Directions
1 - Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

2 - In medium bowl toss strawberries and 2 tablespoons sugar substitute. Set aside.

3 - In another medium bowl combine baking mix, remaining 2 tablespoons sugar substitute, and baking powder. Pour buttermilk over dry ingredients and stir gently with spoon until dough comes together. Remove dough from bowl, place on lightly floured surface, and pat into a 3/4- to 1-inch-thick circle.

4 - Cut dough into 6 portions. Round each piece into a circle and place on baking sheet. Brush with melted margarine and sprinkle 1 teaspoon brown sugar over each shortcake. Bake 12 to 15 minutes. Transfer to rack and let cool slightly.

5 - To assemble shortcakes: Split each shortcake in half. Place bottom half on dessert plates, cover with 1/3 cup berries, 1 tablespoon whipped topping and cake tops.

*This recipe was tested using sucralose-based sugar substitute.

Tip: Strawberries can be refrigerated, unwashed, for up to 3 days. Or, they may be frozen. To freeze strawberries, hull them and arrange them in a single layer on a jelly-roll pan. Place them in the freezer until they are frozen solid and then transfer them to storage containers. They will keep for up to 9 months.

Yield: 6 servings.

Nutrition Facts Per Serving:

Calories: 190 calories, Carbohydrates: 37 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 572 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/brown-sugar-strawberry-shortcakes/

Diabetic Dessert of the Week - Italian Cheesecake

This week's Diabetic Dessert of the Week is - Italian Cheesecake. Some of the ingredients you'll be using are; Graham Crackers, Fat Free Cream Cheese, Sugar Substitute, Fat Free Ricotta Cheese, and Egg Substitute. The recipe is from the Diabetes Self Management website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Italian Cheesecake
Ingredients

9 whole graham crackers, plus additional pieces for garnish
1/3 cup packed brown sugar
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) fat-free cream cheese, softened
1 1/2 cups sugar substitute*
1 container (15 ounces) fat-free ricotta cheese
2 eggs
1/2 cup cholesterol-free egg substitute
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups reduced-fat sour cream
Fresh strawberries (optional)
Fresh mint leaves (optional)

Directions
1 - Spray 9-inch springform pan or deep-dish pie pan with nonstick cooking spray.

2 - Place graham crackers in resealable food storage bag; crush into fine crumbs with rolling pin. Mix crumbs and brown sugar in small bowl. Stir in butter until crumbs are moistened. Press crumb mixture into bottom and 1 inch up side of prepared pan. Refrigerate crust while preparing filling.

3 - Preheat oven to 300°F. Beat cream cheese and sugar substitute in large bowl with electric mixer at medium speed until smooth. Add ricotta; beat until blended. Slowly add eggs and egg substitute; beat until well blended. Beat in cornstarch, flour, and vanilla. Beat in sour cream just until blended. Pour filling into prepared crust; place pan on baking sheet.

4 - Bake 1 hour and 30 minutes to 1 hour and 40 minutes or until top of cheesecake is golden and just set. Cool completely in pan on wire rack. Refrigerate 8 hours or overnight. Garnish with strawberries, mint, and graham cracker pieces.

*Note: This recipe was tested using sucralose-based sugar substitute.

Yield: 18 servings.

Nutrition Facts Per Serving:

Calories: 154 calories, Carbohydrates: 15 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 47 mg, Sodium: 296 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/italian-cheesecake/

SUGAR FREE BLUEBERRY BANNOCK

I came across a delicious sounding Pastry Recipe, SUGAR FREE BLUEBERRY BANNOCK. I 've never heard of this one but it is described as a flat quick bread that is often cut into wedges, like scones. So if you like Scones, you'll like this! Plus its Diabetic Friendly, 130 calories. The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Be sure to check it out! So Enjoy and Make 2019 a Healthy One!   https://diabeticgourmet.com/

SUGAR FREE BLUEBERRY BANNOCK
Bannock is a flat quick bread that is often cut into wedges, like scones. This is a whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb for this blueberry bannock recipe.

Recipe Yield: 8

Ingredients

1 cup whole-wheat flour (250 mL)

1 cup all-purpose flour (250 mL)
3/4 cup fresh or frozen blueberries (175 mL)
2 Tbsp baking powder (30 mL)
1/2 tsp ground cinnamon (2 mL)
1/8 tsp salt (.5 mL)
1/2 cup skim milk (125 mL)
1/2 cup water (125 mL)
1 Tbsp canola oil (15 mL)

Directions
1 - Preheat oven to 400F (200C).
2 - In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
3 - Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
4 - Turn dough out of bowl and place on lightly floured surface.
5 - Using hands, form disc about 1/2-inch (1-cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
6 - Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 130
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-blueberry-bannock

Diabetic Dessert of the Week - Sugar-Free Chocolate Éclairs

This week's Diabetic Dessert of the Week is - Sugar-Free Chocolate Éclairs. Have your Éclairs and eat them too with these Sugar-Free Chocolate Éclairs. You'll be using a package of Sugar-Free Instant Vanilla Pudding Mix and a package of Sugar-Free Instant Chocolate Pudding Mix. The Recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So check it out today! Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Sugar-Free Chocolate Éclairs

Recipe Ingredients:

Dough:
1/2 cup water
1/4 cup butter(no substitutes)
1/2 cup all-purpose flour
2 large eggs

Vanilla Filling:
1 1/4 cups cold fat-free milk
1/4 teaspoon vanilla extract
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 cup fat-free whipped topping

Chocolate Topping:
1 1/2 cups cold fat-free milk
1 (1.4-ounce) package sugar-free instant chocolate pudding mix

Cooking Directions:
1 - In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; seal.
2 - Cut a 1-inch hole in one corner of bag. Pipe eight 3 1/2-inch logs onto an ungreased baking sheet.
3 - Bake in a preheated oven at 450°F (230°C) for 10 minutes. Reduce heat to 400°F (205°C); bake 15 to 20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow steam to escape; cool.
4 - Carefully cut off tops. Set the tops aside. Remove soft dough from the inside with a fork.
5 - For Vanilla Filling: In a mixing bowl, beat milk, vanilla and pudding on low speed for 2 minutes or until thickened. Fold in whipped topping; set aside.
6 - For Chocolate Topping: In another mixing bowl, beat milk and chocolate pudding mix for 2 minutes or until thickened.
7 - Spoon vanilla filling into éclairs; replace tops. Spread with chocolate topping.
Makes 8 éclairs

Nutritional Information Per Serving (1 éclair): 170 calories, 7 g fat (4 g saturated fat), 70 mg cholesterol. 418 mg sodium, 19 g carbohydrates, trace fiber, 6 g protein. diabetic exchanges: 1 starch, 1 fat.
https://www.cooksrecipes.com/diabetic/sugar-free-chocolate-eclairs-recipe.html1/2

Diabetic Dessert of the Week - ALMOND CHEESECAKE BARS

This week's Diabetic Dessert of the Week is - ALMOND CHEESECAKE BARS. Graham Crackers, Almonds, Reduced Fat Cream Cheese, Eggs, Reduced Fat Sour Cream are just some of the ingredients that make up this week's recipe. Splenda No Calorie Sweetener replaces the Sugar in the recipe. The Dessert is 120 calories and 8 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website where you'll find a huge selection of Diabetic Friendly Recipes. Well Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

ALMOND CHEESECAKE BARS

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:

12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Directions

1 - Preheat oven to 350 degrees F.
2 - Spray an 8x8 pan with non-stick cooking spray.
3 - Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
4 - Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
5 - Bake in preheated oven for 40 to 47 minutes, or until firm.
6 - Top with toasted almonds.

Recipe Yield: Serves: 20 Serving Size: 1 bar

NUTRITIONAL INFORMATION PER SERVING:

Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars

Healthy Cobbler Recipes

From the EatingWell website and Magazine its Healthy Cobbler Recipes. Just the word Cobbler makes your mouth water! So here's some Delicious and Healthy Cobbler Recipes. You'll find recipes like; Slow-Cooker Cherry Cobbler, Easy Peach Cobbler, and Blackberry Cobbler. Find these Delicious dessert Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!   http://www.eatingwell.com/

Healthy Cobbler Recipes
Find healthy, delicious cobbler recipes including berry, peach, pear and strawberry cobbler. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Cherry Cobbler
While you're focused on every other dish for the backyard barbecue, let the slow cooker make cherry cobbler for a crowd. With frozen fruit, this easy slow-cooker dessert can be made and enjoyed any time of year.............


Easy Peach Cobbler
This easy peach cobbler uses canned peaches to speed up prep time. A fluffy, tender cake envelops the tender peaches, creating an incredibly simple fruit dessert you can enjoy year-round..................


Blackberry Cobbler
Flaky, buttery biscuits dolloped on sweet, syrupy berries—fruit cobblers may be the best summer dessert ever. We love fresh blackberries in cobbler, but fresh blueberries or even frozen blackberries make a great substiute. You don't even have to thaw the berries first; mix them up while they're still frozen.............



* Click the link below to get all the Healthy Cobbler Recipes
http://www.eatingwell.com/recipes/18281/desserts/cobblers/

Kitchen Hint of the Day!

When making Pie Crust...........


Chill the dough before you roll it out for at least 30 minutes and up to a couple of days. Again, if it is very hot out, think about freezing the dough for 10 minutes just before you start to roll it out.

Lighter Frozen Dessert Recipes

From the EatingWell website and Magazine its Lighter Frozen Dessert Recipes. Now have your Dessert and Eat too with these Delicious and Healthy Lighter Frozen Dessert Recipes. With recipes like; Frozen Chocolate-Coconut Milk with Strawberries, Chocolate Malt Ice Cream Sandwiches, and Frozen Raspberry Pie. Find these Desserts and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Lighter Frozen Dessert Recipes

If you're all about the low-calorie frozen ice cream trend, no need to buy a pint of Halo Top. These healthy recipes help satisfy your ice cream craving all for under 225 calories per serving. Not only will these save you calories, many are made with fruit and use less sugar. Try our mango frozen yogurt, chocolate-covered frozen bananas, or ice cream pies made with Greek yogurt.



Frozen Chocolate-Coconut Milk with Strawberries
In this quick dessert recipe, fresh strawberries top nondairy chocolate “ice cream” for a cooling treat...................


Chocolate Malt Ice Cream Sandwiches
Nothing conjures up childhood nostalgia like these frozen sandwiches--but forget the jangling bells on the ice cream truck and make your own for an even better treat. The ice cream needs to be firm enough to hold its shape before making the sandwiches. If it's too soft, let it chill in the freezer before assembling, but if it's too hard, let it sit out for a few minutes first..................


Frozen Raspberry Pie
This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust..................



* Click the link below to get all the Lighter Frozen Dessert Recipes
http://www.eatingwell.com/recipes/22252/desserts/frozen/homemade-ice-cream/frozen-desserts/slideshow/lighter-frozen-dessert-recipes/

Kitchen Hint of the Day!

Baking Cakes.........


Cool cakes upside down on a cooling rack. This will flatten out the tops, creating easy-to-stack disks for layer cakes.

Diabetic Dessert of the Week - Ice Cream Cake

This week's Diabetic Dessert of the Week - Ice Cream Cake. Made with Crushed Sugar Cones, Unsalted Butter, Sugar Free Light Ice cream, Reduced Fat Whipped Topping, and Sugar Free Hot Fudge Sauce. It's only 118 calories and 14 net carbs per serving! The recipe is from The Diabetes Self Management website which has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Ice Cream Cake

Ingredients
5 crushed sugar cones
3 tablespoons unsalted butter, melted
2 pints (4 cups) no-sugar-added light ice cream, softened at room temperature, divided
1 container (8 ounces) reduced-fat whipped topping, thawed
3 tablespoons sugar-free hot fudge sauce, warmed (optional)

Directions
1 - Spray 10-inch springform pan or deep-dish pie pan with nonstick cooking spray.

2 - Place sugar cone crumbs in small bowl. Stir in butter until crumbs are evenly moistened. Press crumbs onto bottom and partially up side of prepared pan. Refrigerate 20 minutes.

3 - Spread one pint of ice cream into crust with rubber spatula. Freeze 30 minutes or until firm. Spread remaining pint of ice cream over first layer. Freeze 30 minutes or until firm. Spread whipped topping over ice cream; freeze 2 hours or until firm. If desired, drizzle with fudge sauce after 30 minutes.

4 - Let soften in refrigerator 15 to 30 minutes; slice into wedges to serve.

* Tip: To finely crush sugar cones, place in resealable plastic bag. Remove excess air from bag; seal. Press rolling pin on top of cones to break into pieces. Continue pressing until evenly crushed.

Yield: 16 servings.

Serving size: 1/16 of cake.

Nutrition Facts Per Serving:

Calories: 118 calories, Carbohydrates: 15 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 4 g, Cholesterol: 11 mg, Sodium: 35 mg, Fiber: 1 g
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