Diabetic Dessert Recipes
Angel Food Cake with Blueberry Yogurt Sauce
This angel food cake is simply heavenly! Just whip up the blueberry yogurt sauce to spoon on and you've got a low-calorie, practically fat-free treat that will satisfy your sweet tooth without a guilty conscience.
Ingredients:
- ½ cup frozen blueberries
- Purchased small round angel food cake
- ½ cup vanilla nonfat yogurt
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Directions:
Allow blueberries to thaw slightly. Cut angel food cake into 12 slices. Stir together yogurt, sugar and lemon juice in small bowl. To serve, spoon yogurt mixture and blueberries evenly over cake slices. Makes 12 servings.
Nutrition per Serving:
(Serving size = 1 slice cake with 1 tablespoon plus 1 teaspoon sauce (1/12 of total recipe))
- Calories = 84
- Total fat = < 1 g
- Saturated fat = < 1 g
- Carbohydrate = 19 g
- Protein = 2 g
- Fiber = 1 g
- Cholesterol = < 1 mg
- Sodium = 218 mg
Dietary Exchanges:
- Starch = 1
Source: www.diabeticcooking.com
Banana Pistachio Pie
The combination of banana and pistachio is simply irresistible, while the cinnamon adds even more appeal. Watch as it brings a satisfied smile to the face of all who try it.
Ingredients:
- ¾ cup cinnamon graham cracker crumbs
- 2 tablespoons reduced-fat margarine, melted
- 2 packages (4-serving size each) fat-free sugar-free instant pistachio pudding and pie filling mix
- 2-1/2 cups fat-free (skim) milk
- 1 large ripe banana, sliced
- ¼ teaspoon ground cinnamon
- 1 cup thawed frozen reduced-fat whipped topping
- Additional thawed frozen reduced-fat whipped topping (optional)
Directions:
1. Combine graham cracker crumbs and margarine in small bowl; stir with fork until crumbly. Press crumb mixture onto bottom of 9-inch pie plate.
2. Prepare pudding mix according to manufacturer's pie directions, using 2-1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping. Pour into prepared crust. Refrigerate at least 1 hour. Top with additional whipped topping before serving, if desired. Serves 8.
Nutrition per Serving:
(Serving size = 1 pie slice, or 1/8 of total recipe)
- Calories = 143
- Total fat = 4 g
- Saturated fat = 1 g
- Cholesterol = 2 mg
- Carbohydrate = 22 g
- Protein = 3 g
- Fiber = 1 g
- Sodium = 450 mg
Dietary Exchanges:
- Starch = 1 ½
- Fat = 1
Source: www.diabeticcooking.com
Blueberry Lemon Scones
These wonderful scones blend the sweet taste of blueberries with a crisp lemon zest. The addition of the plum puree makes them moist, not dry like traditional scones. Have them for breakfast, brunch or with afternoon tea.
Ingredients:
- 2 2/3 cups all-purpose flour
- ½ cup plus 2 tablespoons sugar, divided
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dried blueberries
- 1 container (8 ounces) nonfat lemon yogurt
- 1/3 cup Dried Plum Purée (recipe follows) or prepared dried plum butter
- 3 tablespoons butter or margarine, melted
- 1 tablespoon grated lemon peel
- 2 teaspoons vanilla
- ¼ teaspoon ground nutmeg
Directions:
1. Preheat oven to 400°F. Coat baking sheet with vegetable cooking spray.
2. In large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda and salt. Add blueberries.
3. In small bowl, mix yogurt, Dried Plum Purée, butter, lemon peel and vanilla until blended. Add to flour mixture; mix just until mixture holds together.
4. Turn dough out onto lightly floured surface and pat into 10-inch round.
5. Combine the remaining 2 tablespoons sugar and nutmeg; sprinkle evenly over dough. Pat sugar mixture gently into dough; cut into 12 equal wedges.
6. Place wedges on prepared baking sheet, spacing 1 inch apart. Bake in center of oven about 15 minutes until lightly browned and cracked on top. Remove to wire rack to cool slightly. Makes 12 scones.
Plum Purée: Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in covered container in refrigerator for up to two months. Makes 1 cup.
Nutrition per Serving:
(Serving size = 1 scone)
- Calories = 221
- Total fat = 3 g
- Saturated fat = 2 g
- Cholesterol = 8 mg
- Carbohydrate = 44 g
- Fiber = 1 g
- Protein = 4 g
- Sodium = 351 mg
Dietary Exchanges:
- Fat = ½
- Starch = 2
- Fruit = 1
Source: www.diabeticcooking.com
Broiled Fruits with Vanilla Ice Cream
This diabetic dessert is a light, delicious dessert that mixes fruit and ice cream, two sweets that work great together. In order to make this diabetic dessert, you'll need the following ingredients:- 2 cups fresh raspberries
- 1/2 cup simple syrup -- See Recipe
- 1 teaspoon fresh lemon juice
- 2 peaches -- peeled and sliced
- 2 plums -- sliced
- 2 nectarines -- sliced
- 2 tablespoons butter -- melted
- 6 scoop vanilla ice cream
Place raspberries, simple syrup, and lemon juice in a blender and puree until smooth. Strain out all seeds and store in the refrigerator until ready to use.
STEP TWO: Assembly--
Spoon some of the puree onto plates and arrange the peach, plum, and nectarine slices in a decorative manner on the puree and lightly brush the fruits with the melted butter.
Broil until the fruits are warmed through. Place a scoop of vanilla ice cream in the center of the plate and serve immediately.
Brownies
Diabetic brownies anyone? This diabetic dessert will give the decedent taste of chocolate brownie sweetness without sending your blood sugar levels through the roof. In order to make this diabetic dessert, you'll need the following ingredients:- 2 c. graham cracker crumbs (approximately 24 crackers)
- 1/2 c. chopped walnuts
- 3 oz. semi-sweet chocolate
- 1 1/2 tsp. Sweet-N-Low (6 packs)
- 1/4 tsp. salt
- 1 c. skim milk
Cream Cheese Brownies
Give in to temptation (in moderation, of course) with these delightful, moist and best of all - low fat, low cholesterol - cream cheese brownies. Plus, they're super easy to make, bake and take along to any festive occasion.
Ingredients:
- 1 package (about 15 ounces) low-fat brownie mix
- 2/3 cup cold coffee or water
- 1 package (8 ounces) reduced-fat cream cheese, softened
- ¼ cup fat-free (skim) milk
- 5 packets sugar substitute or equivalent of 10 teaspoons sugar
- ½ teaspoon vanilla
Directions:
1. Preheat oven to 350°F. Coat 13 x 9-inch nonstick baking pan with nonstick cooking spray.
2. Combine brownie mix and coffee in large bowl; stir until blended. Pour brownie mixture into prepared pan.
3. Beat cream cheese, milk, sugar substitute and vanilla in medium bowl with electric mixer at medium speed until smooth. Spoon cream cheese mixture in dollops over brownie mixture. Swirl cream cheese mixture into brownie mixture with tip of knife.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
5. Cover with foil and refrigerate 8 hours or until ready to serve. Cut into 16 squares. Garnish as desired. Makes 16 brownies.
Nutrition per Serving:
(Serving size = 1 brownie)
- Calories = 167
- Total fat = 5 g
- Saturated fat = 2 g
- Cholesterol = 7 mg
- Carbohydrate = 28 g
- Protein = 4 g
- Fiber = 1 g
- Sodium = 181 mg
Dietary Exchanges:
- Starch = 2
- Fat = ½
Source: www.diabeticcooking.com
Crème Caramel
Say goodbye to the fat and cholesterol in this wonderfully refreshing French dessert. We've replaced the heavy cream with skim milk and egg yolks with egg substitute. So go ahead... indulge and enjoy!
Ingredients:
- ½ cup sugar, divided
- 1 tablespoon hot water
- 2 cups fat-free (skim) milk
- 1/8 teaspoon salt
- ½ cup cholesterol-free egg substitute
- ½ teaspoon vanilla
- 1/8 teaspoon maple extract
Directions:
1. Heat 1/4 cup sugar in heavy saucepan over low heat, stirring constantly until melted and straw colored. Remove from heat; stir in water. Return to heat; stir 5 minutes or until mixture is dark caramel color. Divide melted sugar evenly among 6 custard cups. Set aside.
2. Preheat oven to 350°F. Combine milk, remaining 1/4 cup sugar and salt in medium bowl. Add egg substitute, vanilla and maple extract; mix well. Pour 1/2 cup mixture into each custard cup. Place cups in heavy baking pan and pour 1 to 2 inches hot water into pan.
3. Bake 40 to 45 minutes or until knife inserted near edge of each cup comes out clean. Cool on wire rack. Refrigerate 4 hours or overnight. Before serving, run knife around edge of custard cup. Invert custard onto serving plate; remove cup.
Nutrition per Serving:
(Serving size = 1 custard cup)
- Calories = 103
- Total fat = < 1 g
- Cholesterol = 1 mg
- Carbohydrate = 21 g
- Protein = 5 g
- Sodium = 114 mg
Dietary Exchanges:
- Milk = ½
- Starch = 1
Source: www.diabeticcooking.com
Fudge
Diabetic fudge, a dessert designed to curb the fudge cravings with cocoa, graham cracker goodness. In order to make this diabetic dessert, you'll need the following ingredients:- 1 14 1/2 oz. evaporated milk
- 3 tbsp. cocoa
- 1/4 c. oleo
- Liquid Sweetner to equal 1/2 c. sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 1/2 c. graham cracker crumbs
- 1/4 c. nuts
Honey Granola with Yogurt
This delicious homemade yogurt and granola treat is rich in calcium, whole grains and fruit. It's perfect for breakfast or an afternoon snack. Make up a large batch of the granola ahead of time so you and your family can enjoy several days' worth of this healthy delight.
Ingredients:
- ½ cup uncooked old-fashioned oats
- ¼ cup sliced almonds
- 2 tablespoons toasted wheat germ
- 1 tablespoon orange juice
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- 1-1/2 cups whole strawberries
- 4 containers (6 ounces each) plain nonfat yogurt
- 1 teaspoon vanilla
Directions:
1. Preheat oven to 325°F. Lightly spray 8-inch square baking pan with nonstick cooking spray; set aside.
2. Combine oats, almonds and wheat germ in small bowl. Combine orange juice, honey and cinnamon in another small bowl. Add juice mixture to oat mixture; mix well. Spread mixture evenly into prepared pan. Bake 20 to 25 minutes or until toasted, stirring twice during baking. Remove from oven. Transfer mixture to sheet of foil to cool completely.
3. Cut 3 strawberries in half for garnish. Slice remaining strawberries. Combine yogurt and vanilla in medium bowl. Layer sliced strawberries, yogurt mixture and granola in 6 dessert dishes or martini glasses. Garnish with strawberry halves. Makes 6 servings.
Nutrition per Serving:
(Serving size = ½ cup yogurt mixture with ¼ cup strawberries and 2 rounded teaspoons of granola)
- Calories = 154
- Total fat = 4 g
- Saturated fat = <1 g
- Cholesterol = 2 mg
- Carbohydrate = 22 g
- Fiber = 2 g
- Protein = 9 g
- Sodium = 89 mg
Dietary Exchanges:
- Milk = ½
- Fruit = ½
- Fat = ½
- Starch = ½
- Meat = ½
Source: www.diabeticcooking.com
Lo-Cal Cheese Cake
Get the great taste of cheese cake without all the fattening calories. This diabetic dessert will satisfy your cheese cake cravings without violating your diet. In order to make this diabetic dessert, you'll need the following ingredients:- 12 oz. low fat Ricotta cheese
- 4 eggs, separated
- 3/4 c. Fruit Sweet
- Grated peel of 1 lemon
- 3 graham crackers, finely crushed
- 12 oz. low fat cottage cheese
- 2/3 c. non-instant milk powder
- 5 tbsp. lemon juice or to taste
- 2 tsp. pure vanilla
- Butter or oleo for pan
Mixed Berry Cheesecake
This luscious, creamy cheesecake is a low-fat, reduced-sugar indulgence for those with a sweet tooth. Mixed berries add that extra punch of both color and flavor for a tantalizing treat.
Ingredients:
- 1-1/2 cups fruit-juice-sweetened breakfast cereal flakes
- 15 sugar-free low-fat butter-flavored cookies
- 1 tablespoon canola oil
- 2 packages (8 ounces each) fat-free cream cheese, softened
- 2 cartons (8 ounces each) raspberry fat-free yogurt
- 1 package (8 ounces) Neufchâtel cream cheese, softened
- ½ cup no-sugar-added seedless blackberry preserves
- ½ cup no-sugar-added blueberry preserves
- 6 packets sugar substitute or equivalent of 1/4 cup sugar
- 1 tablespoon vanilla
- ¼ cup water
- 1 package (4-serving size) sugar-free strawberry-flavored gelatin
- 3 cups fresh or frozen unsweetened mixed berries, thawed
Directions:
1. Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden brown.
3. To prepare cheesecake, combine cream cheese, yogurt, Neufchâtel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave on HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries. Cut into 16 slices before serving.
Nutrition per Serving:
(Serving size = 1 slice cheesecake with 3 tablespoons berries)
- Calories = 186
- Total fat = 5 g
- Saturated fat = 2 g
- Cholesterol = 11 mg
- Carbohydrate = 26 g
- Fiber = 2 g
- Protein = 8 g
- Sodium = 290 mg
Dietary Exchanges:
- Meat = 1
- Fruit = 1 ½
- Starch = ½
- Fat = ½
Source: www.diabeticcooking.com
Mocha Walnut Coffee Cake
The traditional flavors of cinnamon and vanilla are complemented by a mild mocha coffee mix to make this coffee cake simply irresistible. Serve it warm as dessert or as a tasty breakfast treat to start your day.
Ingredients:
- 2 tablespoons sugar-free fat-free mocha instant coffee mix
- ¼ teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- ¼ cup sugar substitute
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 6 ounces plain fat-free yogurt
- ¼ cup cholesterol-free egg substitute
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- ¼ cup finely chopped walnuts
Directions:
1. Preheat oven to 350°F. Spray 8-inch square baking pan with nonstick cooking spray; set aside.
2. Combine coffee mix and cinnamon in small bowl; set aside.
3. Combine flour, sugar substitute, sugar, baking powder, baking soda and salt in large bowl. Combine yogurt, egg substitute, butter and vanilla in small bowl; add to flour mixture. Stir just until moistened.
4. Spread batter into prepared pan. Sprinkle with reserved coffee mixture. Sprinkle with walnuts. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Serve warm. Cut into 9 pieces.
Nutrition per Serving:
(Serving size = 2½ inch square)
- Calories = 166
- Total fat = 5 g
- Saturated fat = 2 g
- Cholesterol = 8 mg
- Carbohydrate = 25 g
- Fiber = 1 g
- Protein = 4 g
- Sodium = 212 mg
Dietary Exchanges:
- Fat = 1
- Starch = 2
Source: www.diabeticcooking.com
Oatmeal Cookies
Do you miss the taste and smells of your mother's oatmeal cookies? Well have that childhood treat again, just this time diabetic friendly. In order to make these diabetic cookies, you'll need the following ingredients:- 1/2 c. margarine
- 1 egg
- 1 tsp. sucaryl solution
- 1/4 c. milk
- 1 c. flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/2 c. raisins
- 1 c. rolled oats
Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar
Pumpkin is always a favorite fall and holiday item. All our images of fall seem to have a pumpkin in them somewhere. But not only are pumpkins a part of our fall decor, they are also a big part of our diet. And pumpkin is a healthy food we should all enjoy. Help the diabetic in your life to enjoy pumpkin treats, too. Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.
ORANGE-GLAZED PUMPKIN BUNDT CAKE
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup Smart Balance Butter-Flavored Spread
1/2 cup Splenda
1/2 cup light brown sugar
1 cup canned pumpkin
1 large egg or 1/4 cup egg substitute
1/2 cup low-fat buttermilk
2 tsp vanilla extract
1/3 cup powdered sugar
2 tsp orange juice
Preheat oven to 350 degrees. Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside.
Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well. Set aside.
Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended. Beat in egg and pumpkin. Reduce mixer speed to low, beat flour mixture into pumpkin mixture. Beat in buttermilk and vanilla just until moistened. Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Then remove from pan and cool completely on wire rack.
If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl. Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency. Drizzle over cooled cake.
NOTE: This recipe was adapted from "The Big Book of Diabetic Desserts" by Jackie Mills.
*To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Now don't tell. Most people won't know the difference.
Enjoy!
Orange Sunbeams
Not interested in chocolate? Try this diabetic dessert that brings a fresh, citrus flavor that will tickle your tart taste buds. In order to make this diabetic dessert, you'll need the following ingredients:- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. shortening
- 1/2 c. raisins
- 1 egg
- 2 tbsp. orange juice
- 2 tsp. grated orange rind
- 1 1/2 tsp. Sucaryl
Raspberry Mousse
This diabetic dessert will melt in your mouth, taking the smooth texture of mousse and putting a hint of raspberry that will tantalize your taste buds with fruity sweetness. In order to make this diabetic dessert, you'll need the following ingredients:- 2/3 c. Strawberry Fanciful
- 1/8 tsp. cream of tartar
- 2 egg whites
- 1/2 c. whipping cream
Reduced Fat Chocolate Chip Oatmeal Raisin Cookies
Who can resist the sweet combination of chocolate chips and raisins? This recipe is not only delicious but versatile, too! Reduce the fat content even more by omitting the chocolate chips and adding more raisins. Or make them heart-healthy with crunchy walnuts instead of chocolate chips. You can't go wrong either way!
Ingredients:
- 1 cup all-purpose flour, spooned into a measuring cup
- 1 tsp baking powder
- Pinch of salt
- 2/3 cup firmly packed brown sugar
- 1/3 cup canola oil
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup oats (not quick-cooking or instant)
- 1/4 cup semisweet chocolate chips
- 1/4 cup raisins
Directions:
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats.
2. Whisk flour, baking powder, and salt together in a large bowl. In a medium bowl, mix brown sugar, oil, egg and vanilla with an electric mixer. Stir in flour mixture, followed by oats, chocolate chips and raisins. Drop by the tablespoonful onto cookie sheets, 2 inches apart.
3. Bake cookies for 12-14 minutes, until edges are golden. Cool for 1 minute, then transfer to wire racks to cool completely. Makes about 18 cookies.
Nutrition per Serving:
(Serving size = 1 cookie with chocolate chips)
- Calories = 129
- Calories from fat = 41
- Total fat = 4.6 g (sat 1.3 g)
- Cholesterol = 13 mg
- Sodium = 33 mg
- Carbohydrate = 20 g
- Fiber = 1 g
- Protein = 1.9 g
Without chocolate chips and an extra 1/4 cup raisins:
- Calories = 120
- Calories from fat = 33
- Total fat = 3.7 g (sat 0.4 g)
- Cholesterol = 12 mg
- Sodium = 33 mg
- Carbohydrate = 19.8 g
- Fiber = 0.9 g
- Protein = 1.9 g
Source: www.diabeticcooking.com
Rocky Road Pudding
Who doesn't love rocky road? This All-American ice cream flavor makes a fabulous pudding, too! Serve with dinner as dessert, or treat yourself to an afternoon snack. Tastes great warm or cold.
Ingredients:
- ¼ cup sugar
- 5 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 ½ cups low-fat (1%) milk
- 2 egg yolks, beaten
- 2 teaspoons vanilla
- 6 packets sugar substitute or equivalent of 1/4 cup sugar
- 1 cup miniature marshmallows
- ¼ cup chopped walnuts, toasted
Directions:
1. Combine sugar, cocoa powder, cornstarch and salt in small saucepan; mix well. Stir in milk until smooth; cook over medium-high heat, stirring constantly, about 10 minutes or until mixture thickens and begins to boil.
2. Pour about 1/2 cup pudding mixture over beaten egg yolks in small bowl; beat well. Pour mixture back into saucepan. Cook over medium heat additional 10 minutes or until mixture reaches 160°F. Remove from heat; stir in vanilla.
3. Place plastic wrap on surface of pudding. Refrigerate about 20 minutes or until slightly cooled. Remove plastic wrap; stir in sugar substitute. Spoon pudding into 6 dessert dishes; top with marshmallows and nuts.
Nutrition per Serving:
(Serving size = 1/3 cup pudding)
- Calories = 190
- Total fat = 6 g
- Saturated fat = 1 g
- Carbohydrate = 28 g
- Protein = 7 g
- Fiber = < 1 g
- Cholesterol = 75 mg
- Sodium = 121 mg
Dietary Exchanges:
- Starch = 1
- Fat = 1
- Milk = 1/2
Source: www.diabeticcooking.com
Sweet! Strawberry Shortcake
Just because you have diabetes doesn’t mean you need to deprive yourself of delicious desserts. Our lighter version of this traditional favorite is topped with fresh strawberries and plain yogurt.
Serves 6
Ingredients
1 3/4 cups all-purpose (plain) flour, sifted
2 1/2 tsp double-acting baking powder
1/2 tsp salt
1 Tbsp sugar
2 Tbsp trans-free margarine
3/4 cup fat-free milk
For the topping
6 cups fresh strawberries, hulled and sliced
3/4 cup (6 oz.) plain fat-free yogurt
Directions
Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.
In a large mixing bowl, add the flour, baking powder, salt and sugar. Using a fork, cut the margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and stir just until a moist dough forms.
Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 6 squares. Place the squares onto the prepared baking pan and bake until golden, 10 to 12 minutes.
Transfer the biscuits onto individual plates. Top each with 1 cup strawberries and 2 tablespoons yogurt. Serve immediately.
Nutrition
Serving size: 1 ‘cake’
Calories 250
Total Carbs 45g
Dietary Fiber 4g
Total Fat 5g
Saturated Fat 1g
Unsaturated Fat 2g
Potassium 368mg
Protein 7g
Sodium 486mg
Whole Wheat Pumpkin Muffins
It's fall, and it's almost Halloween. If you're craving a yummy pumpkin recipe as you carve the jack-o-lantern, try this one. These moist pumpkin muffins are melt-in-your-mouth delicious!
Ingredients:
- 1 1/3 cups all-purpose flour
- ¾ cup whole wheat flour
- 3 tablespoons sugar substitute*
- 1 ½ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, beaten
- 1 cup canned solid-pack pumpkin
- 2/3 cup orange juice
- 3 tablespoons honey
- ¼ cup canola oil
*This recipe was tested with sucralose-based sugar substitute.
Directions:
1. Preheat oven to 400°F. Coat 12 (2-1/2-inch) muffin cups with nonstick cooking spray.
2. Combine all-purpose flour, whole wheat flour, sugar substitute, baking powder, pumpkin pie spice, baking soda and salt in large bowl.
3. Combine eggs, pumpkin, orange juice, honey and canola oil in medium bowl. Add to dry ingredients, stirring just until moistened. Spoon into prepared muffin cups. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in muffin pan on wire rack 5 minutes. Remove from pan. Serve warm. Makes 12 servings.
Nutrition per Serving:
(Serving size = 1 muffin)
- Calories = 164
- Total fat = 6 g
- Saturated fat = 1 g
- Carbohydrate = 26 g
- Protein = 4 g
- Fiber = 2 g
- Cholesterol = 35 mg
- Sodium = 214 mg
Dietary Exchanges:
- Starch = 1 ½
- Fat = 1
Source: www.diabeticcooking.com