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10 Tasty Diabetic-Friendly Desert Recipes by Sagittarius ,  Dec 2, 2013

Cantaloupe Sherbet

Ingredients

  • 1 large ripe cantaloupe, peeled and finely chopped (about 5 cups)
  • 1/3 cup"measures-like-sugar" calorie-free sweetener
  • 2 tablespoonslemon juice
  • 2 teaspoonsunflavored gelatin
  • 1/4 cupcold water
  • 1 (8-ounce) carton vanilla fat-free yogurt sweetened with aspartame
  • Cantaloupe wedge (optional)

Preparation

Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl.

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 4 minutes. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth.

Pour mixture into an 8-inch square pan; freeze until almost firm.

Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon mixture back into pan; freeze until firm.

Scoop into 5 individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired (cantaloupe wedge not included in analysis).

Cookies 'n' Cream Crunch

Ingredients

  • 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
  • 1/3 cup chopped pecans
  • 3 tablespoons reduced-calorie margarine, melted
  • 1 quart vanilla no-sugar-added, fat-free ice cream, softened

Preparation

Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.

Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.

To serve, let stand at room temperature 5 minutes; cut into 9 squares.

Fresh Berries With Maple Cream

This low- cal dish is guilt-free and rich in antioxidants and plus... Yummy!

Ingredients•    3/4 cup fat-free sour cream •    1/4 cup maple syrup •    1 cup fresh blueberries •    1 1/2 cups fresh raspberries MethodCombine sour cream and maple syrup in a small bowl; stir with a whisk.Combine berries, and spoon into dessert dishes; pour maple cream over berries.

Blueberry Muffins

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons"measures-like-sugar" calorie-free sweetener
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup fresh or frozen blueberries, thawed and drained
  • 3/4 cup fat-free milk
  • 1/4 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • Cooking spray

Preparation

Preheat oven to 400°.

Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture. Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

Honey Grapefruit With Banan

Ingredients

  • 1 (24-ounce) jar refrigerated red grapefruit sections (about 2 cups)
  • 1 cup sliced banana (about 1)
  • 1 tablespoon fresh chopped mint
  • 1 tablespoon honey

Preparation

  1. Drain grapefruit sections, reserving 1/4 cup juice.
  2. Combine grapefruit sections, juice, and remaining ingredients in a medium bowl. Toss gently to coat. Serve immediately, or cover and chill.

Black Forest Trifle

Ingredients

  • 1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
  • 3/4 cup water
  • 1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
  • 2 cups fat-free milk
  • 1 (16-ounce) package frozen no-sugar-added pitted cherries
  • 2 or 3 drops of red food coloring
  • 2 cups fat-free frozen whipped topping, thawed
  • Sugar-free chocolate curls (optional)

Preparation

Preheat oven to 375°.

Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.

Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.

Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.

Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.

Ingredients

Panna Cotta

  • 1 cup hot brewed coffee, divided
  • 1 envelope unflavored gelatin (about 2 1/4 teaspoons)
  • 3/4 cup nonfat vanilla yogurt
  • 3/4 cup reduced-fat milk
  • 2 teaspoons brandy
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1/2 cup whipping cream, well chilled

Coffee-Brandy Sauce

  • 3 tablespoons brown sugar
  • 3 tablespoons brewed coffee
  • 2 tablespoons brandy

  1. To prepare panna cotta: Place 1/4 cup hot coffee in a small heatproof glass bowl. Sprinkle gelatin over the coffee; stir to mix. Let stand for 5 minutes.
  2. Meanwhile, whisk the remaining 3/4 cup coffee, yogurt, milk, 2 teaspoons brandy, vanilla and cinnamon in a medium bowl.
  3. Microwave the coffee-gelatin mixture, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 40 seconds. (Alternatively, set the bowl in a small skillet of simmering water until the gelatin has dissolved completely.) Stir until smooth. Add granulated sugar and stir until dissolved.
  4. Slowly whisk the gelatin mixture into the yogurt mixture. Refrigerate, stirring occasionally, until it just begins to thicken, 30 to 45 minutes.
  5. Beat the cream with a whisk or electric mixer until soft peaks form. Whisk into the yogurt mixture until smooth. Divide among six 4-ounce (1/2-cup) custard cups. Cover and refrigerate until the panna cotta is chilled and set, at least 4 hours and up to 3 days.
  6. To prepare sauce: Combine brown sugar and 3 tablespoons coffee in a small skillet. Bring to a boil over medium-high heat, stirring frequently, until the liquid is reduced by half, about 2 minutes. Remove from the heat and pour in 2 tablespoons brandy. Tilting the pan away from you, use a long-handled match (or grill lighter) to carefully ignite the liquid, gently shaking the pan until the flames subside. Let cool slightly.
  7. To serve: Run a knife around the cups to loosen the panna cotta. One at a time, set the cups in hot water for 30 to 40 seconds, then invert onto a serving plate, holding the cup and plate tightly together. If it doesn’t unmold, carefully run the knife around the edge of the cup to loosen the panna cotta again, then invert onto the plate. Drizzle each panna cotta with a little of the sauce.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate panna cottas and sauce for up to 3 days. Heat the sauce for a few seconds before using. | Equipment: Six 4-ounce (1/2-cup) custard cups or ramekins, long-handled match or grill lighter

Nutrition

Per serving: 181 calories; 7 g fat ( 4 g sat , 2 g mono ); 25 mg cholesterol; 23 g carbohydrates; 19 g added sugars; 4 g protein; 0 g fiber; 46 mg sodium; 162 mg potassium.

Orange Delight Recipe

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 2 tablespoons butter, melted
  • 3/4 cup orange juice
  • 1/3 cup sugar
  • 2 envelopes unflavored gelatin
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 2 cups (16 ounces) fat-free sugar-free vanilla yogurt
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon orange extract, optional
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 tablespoons reduced-sugar orange marmalade

Directions

  • In a bowl, combine wafer crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 375° for 10 minutes. Cool on a wire rack. In a saucepan, combine orange juice, sugar and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes.
  • Meanwhile, in a blender or food processor, cover and process ricotta cheese until smooth. Add the yogurt, orange peel, extract if desired and gelatin mixture; cover and process until smooth. Set aside 1/3 cup oranges for garnish. Add remaining oranges to yogurt mixture. Spoon into the crust.
  • Chill for at least 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Arrange reserved oranges on top. Melt marmalade; spoon over top. Refrigerate leftovers. Yield: 10 slices.

Nutritional Facts One slice equals 249 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 184 mg sodium, 35 g carbohydrate, 0.55 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Ingredients

Cake

  • 1 1/2 cups whole almonds, toasted (see Tip)
  • 4 large eggs, at room temperature (see Tip), separated
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Topping

  • 2 tablespoons honey
  • 1/4 cup sliced almonds, toasted (see Tip)

Preparation

  1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  2. Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Tips & Notes

  • Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. | Equipment: 9-inch springform pan, parchment paper
  • Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Nutrition

Per serving: 234 calories; 14 g fat ( 1 g sat , 8 g mono ); 85 mg cholesterol; 22 g carbohydrates; 8 g protein; 3 g fiber; 208 mg sodium; 54 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 carbohydrates (other), 3 fat

Ingredients

  • 2 8-ounce containers (2 cups) nonfat peach yogurt
  • 1/2 pint fresh raspberries, (about 1 1/4 cups)
  • 1 1/2 cups fresh, frozen or canned pineapple chunks

Preparation

  1. Divide and layer yogurt, raspberries and pineapple into 4 glasses.

Nutrition

Per serving: 109 calories; 0 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 23 g carbohydrates; 5 g protein; 3 g fiber; 58 mg sodium; 113 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Calcium (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 reduced-fat milk, 1 fruit

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