CARAMEL APPLE CRISP

6 medium apples (6 cups) cored and sliced thin

1 tbsp Stevia 

3/4 tsp ground cinnamon

2/3 cup rolled oats

1/4 cup white whole-wheat flour

2 tbsp Splenda Brown Sugar Blend

2 tbsp butter

1 egg white

1/3 cup chopped pecans

2 tbsp sugar-free caramel ice-cream topping

Preheat oven to 375 degrees.

In a large bowl toss the apples with the Splenda Granulated and cinnamon.  Spoon evenly into a 2-quart baking dish or pan.

To make the topping, combine the oats, flour, and Splenda Brown Sugar Blend in a medium bowl.  Using a pastry blender or two knives, cut the butter into the oat mixture until the mixture is crumbly.  Stir in the egg white and the pecans until all combined.  Sprinkle over the apples in the baking dish or pan.

Bake at 375 degrees for 35 to 45 minutes until the topping is golden brown and the apples are tender.  If topping starts to get too brown, cover loosely with foil.  Remove from oven, remove foil, and allow to cool on a wire rack for 20 minutes.

Just before serving, place the caramel in a cup or small bowl and microwave on high for about 10 seconds.  Drizzle over the crisp.

Note: This basics of this recipe and the photo are from a 2010 Diabetic Living Magazine.

SHORTCAKES WITH WARM APPLE-CINNAMON TOPPING

1 cup your favorite low carb or whole-grain biscuit baking mix

2 teaspoons Splenda or Stevia granulated

1 tsp grated orange peel

3 to 4 tbsp fat-free half-and-half cream

1 teaspoon Splenda or Stevia Granulated

Warm Apple Cinnamon Topping (Recipe follows)

3 tbsp sugar-free frozen whipped topping, thawed

Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.

In a medium-sized bowl combine the biscuit mix, first sweetener and orange peel.

Stir in the cream, 1 tablespoon at a time, until a soft dough comes together.  On a lightly floured surface, knead dough 10 times.  Turn dough out on work surface and using a biscuit cutter or a 2-inch-wide glass, cut the dough into cakes.  Rework dough to make a total of 6 shortcakes.  Place the shortcakes on the prepared baking sheet; sprinkle the tops with the 1 tsp of sweetener.

Bake cakes at 450 degrees for 12 to 15 minutes or until a light golden brown.

While the shortcakes are baking, prepare the following Warm Apple Cinnamon Topping:

1 1/2 tsp butter

3 cups thinly sliced apples

1/4 tsp cinnamon (I recommend using 1/2 tsp since cinnamon increases insulin production)

1/2 cup non-sweetened apple juice*

1 tsp Splenda or Stevia granulated

Melt the butter in a large heavy-duty skillet.  Add the sliced apples and cinnamon; cook over medium heat up to 5 minutes until the apples are tender.  Add the apple juice and sweetener.  Increase the heat and cook 30 seconds or until the juice is reduced by about half and the mixture is syrupy.

To assemble: Split each shortcake in half crosswise.  Evenly divide the topping and place over the bottom halves of the shortcakes.  Place tops of cakes over the apple topping.  Spoon a half tablespoon of the thawed whipped topping over each of the shortcakes.  Sprinkle lightly with cinnamon, if desired. Again, I recommend using the extra cinnamon.

*If you need to lower your sugar intake, use 1/4 cup apple juice mixed with 1/4 cup water.

You can lower your carb intake by using only the bottom of the shortcake.

Remember this is a treat, not an everyday staple. Only 1 per day! Share the others with family or friends.

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APPLE GROWERS DIABETIC APPLE CRISP

6 large Granny Smith apples
juice of 1/2 lemon
1 1/2 tsp cornstarch
1/4 cup Splenda or Stevia granular

TOPPING:
1/2 cup cold butter
1/4 cup + 1 tbsp Splenda Brown Sugar Blend
1/2 cup white whole-wheat flour
1/2 cup raw oats
1/2 tsp ground cinnamon
dash of salt, optional

Preheat oven to 375 degrees. Spray a 9 X 9-inch baking pan or dish with nonstick cooking spray; set aside.

Peel, core and slice apples; toss with the lemon juice. Stir in the cornstarch and Splenda granular. Place apple mixture in the baking dish spreading out evenly.

To make topping, mix together the Splenda Brown Sugar blend, flour, cinnamon, and salt, if using. Using a pastry blender or two knives, cut in the butter until the mixture is about the size of small peas. Add the oats and work the dough with your hands until it starts to clump together. Sprinkle topping over the apples. Bake at 375 degrees for 45 to 50 minutes.

Yield: 9 servings (Remember, diabetics only have 1 serving per day.

 

EASY TIRAMISU BOWL

Dairy products (full fat) are good for diabetics, so refrain from using low-fat milk. Also, up to 1-ounce a day of dark chocolate is healthy for diabetics. When buying dark chocolate, look for 75% to 90% cacao/cocoa. Raspberries have the lowest glycemic index of the berries, so enjoy.

1 pkg (8-oz) cream cheese, softened

3 cups cold milk
2 pkgs (3.4 oz each) sugar-free vanilla instant pudding mix
1 tub (8-oz) sugar-free frozen whipped topping, thawed
48 sugar-free vanilla wafers
1/2 cup strong brewed coffee
2 squares unsweetened dark chocolate, grated
1 cup fresh raspberries

Extra whipped topping for garnish, if desired

In a large mixing bowl, beat cream cheese with electric mixer until creamy. Gradually beat in milk and pudding mix. Stir in 2 cups whipped topping.

Line a 2 1/2-quart clear glass bowl with 1/2 the vanilla wafers and drizzle with half the coffee. Top with 1/2 the pudding mixture and 1/2 the grated chocolate. Repeat the process starting with the remaining vanilla wafers.

Garnish the top with the remaining whipped topping and the fresh raspberries.

 

DIABETIC APPLE CRISP

1/2 cup Splenda Brown Sugar Blend

2 tbsp white whole wheat (or almond) flour
1/2 tsp ground cinnamon
4 cups peeled and thinly sliced apples (Rome recommended)

TOPPING:
1 1/4 cups quick cooking oats
1/2 cup white whole-wheat (or almond) flour
1/4 cup Splenda Brown Sugar Blend
3/4 cup chopped nuts
1/2 cup butter, melted
Preheat oven to 350 degrees. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Set aside.
To make the apple filling, combine brown sugar blend, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into the prepared baking dish. Set aside.
To make topping, combine oats, flour, brown sugar blend and nuts in a bowl. Stir in butter. The mixture will be crumbly. Spoon over the apples mixture.
Bake at 350 degrees for 45 minutes or until the apples are bubbly and the topping is golden brown. Best when served warm.

NOTE: Yield: 9 servings at 310 calories, 38 carbs, 4 grams protein each. As with all fruits, there is the natural sugar of the apples and a high carb count. However, the oats and nuts counter balance most of that. Enjoy this dessert after a meal that has a good protein count. You would not want to serve this dessert after a pasta or vegetarian meal. And as with all desserts, it is not a good idea to overindulge!
Enjoy!

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CHOCOLATE LASAGNA

1 pkg sugar free Oreos

6 tbsp butter, melted

1 pkg (8-oz) cream cheese, softened

1/4 cup Splenda or Stevia Granular

2 tbsp cold milk

1 carton (12-oz) sugar-free frozen whipped topping, divided

1 pkg (4-serving size) instant sugar-free chocolate pudding mix

3 1/4 cups cold milk

1 cup sugar-free chocolate chips

Crush cookies to fine crumbs; transfer to a large bowl. Add the 5 tablespoons of melted butter and stir with a fork until combined. Press mixture onto the bottom of a 9 x 13-inch baking dish. Refrigerate while you continue with the recipe. 

Using an electric mixer, beat cream cheese until light and fluffy; add the 2 tablespoons of milk and the Splenda; mix well. Stir in 1 1/4 cups of the whipped topping; spread over the chilled crust.

In a large mixing bowl, whisk the pudding mix and the 3 1/4 cups of milk until the pudding starts to thicken. Spread mixture over the cream cheese layer. Let set for 5 minutes for the pudding to firm up.

Spread the remaining whipped topping over the top of the lasagna; sprinkle the chocolate chips evenly over the top. Refrigerate 4 hours before cutting to serve.

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EASY OREO COOKIE DESSERT

2 small pkgs sugar-free instant vanilla pudding mix

3 cups low-fat milk
8-oz light cream cheese, softened
8-oz carton frozen sugar-free whipped topping, thawed
16 Oreo sugar-free cookies, broken into pieces

Extra Oreo cookies to break over the top as garnish, if desired.

Mix together pudding mix and milk on low speed of electric mixer; add cream cheese and mix until well blended. Add whipped topping and mix well with a large spoon (do not use mixer). Add cookie pieces and mix in. Place in a serving dish and chill for several hours or overnight before serving.

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CHERRY ANGEL TRIFLE

One day when I had a sweet tooth I pulled out a few ingredients and made this tasty trifle. I think it is yummy.

1 sugar-free angel food cake (I buy mine at Walmart)
2 cans (20-oz each) Splenda sweetened cherry pie filling

1 carton sugar-free frozen whipped topping, thawed
Pecan pieces for garnish, if desired

In a large bowl, break up half the cake into bite-size pieces and spread over bottom of bowl.

Top cake pieces with one can of the pie filling, spreading evenly over the cake.

Top pie filling with approximately 2/3s to 3/4s of the whipped topping.

Repeat the process ending with the remaining whipped topping in the center of the dish. Sprinkle the pecans over the topping as a garnish, if desired.

Notes: Nuts are good for diabetics, especially with sweets; so I would not eliminate the nuts. Almonds would also go good with cherry pie filling.
Other pie fillings such as blueberry, apple, etc work well, too. With apple I like to sprinkle a little ground cinnamon on the top.

 

AMBROSIA PUDDING

I like to post dessert recipes frequently. I want diabetics to realize that they, too, can enjoy a tasty dessert. If you are invited to a dinner or party, always offer to bring a dessert. By doing that you will know there is a dessert you can enjoy. The desserts on this blog are so tasty no one will even know they are diabetic desserts unless you tell them! As a word of caution, though, let me remind you not to overindulge. Portion control is the key to your success!

1 pkg (4 serving size) sugar-free instant lemon-flavored pudding mix
2 cups cold fat-free milk
1/2 tsp grated orange peel
1/2 cup diced fresh orange sections
2/3 cup unsweetened flaked coconut

Prepare pudding mix with the milk as directed on the package.  Fold in the orange peel and orange sections plus the coconut.

Pour into a serving dish or into 6 individual dessert dishes and chill. I like to sprinkle a little coconut on the top when serving.

Yield: 6 servings.

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PEAR CRISP WITH CREAMY ORANGE SAUCE

1 tbsp powdered sugar

2 tsp cornstarch

4 cups (around 2 lbs) peeled, sliced slightly firm Anjou or Bartlett pears

2 tsp vanilla extract

Preheat oven to 350-degrees. Coat an 8-inch square baking dish with nonstick spray. Set aside. 

In a bowl, combine the powdered sugar and cornstarch stirring until well blended. Add pears and vanilla extract and toss to evenly coat. Transfer to the baking dish and set aside.

1/2 cup old-fashioned oats

2 tbsp slivered almonds

1/4 tsp ground nutmeg

2 tbsp unsalted butter, softened slightly

In another bowl, add oats, almonds and nutmeg, toss with a fork to mix. Break butter into small pieces and add to the oat mixture. Using the fork, blend butter with the oat mixture. Sprinkle mixture over the fruit. Bake approximately 55 minutes or until bubbly.

1 cup fat-free plain Greek yogurt

1 tbsp pure maple syrup

1/4 tsp orange extract

In a small bowl, combine the yogurt, syrup and extract. Stir to mix.

Serve the fruit crisp warm or at room temperature, topped with the sauce.

Yield: 9 servings

Note: Apples or peaches may replace pears, if desired.

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CHOCOLATE ECLAIR CAKE

Note: This cake uses graham crackers. If you have a serious problem with your blood sugar readings, take this into consideration.

2 pkg (3-oz each) instant sugar-free French vanilla pudding mix
3 cups fat-free milk
1 carton (9-oz) Sugar-Free frozen whipped topping, thawed
1 box Graham crackers
1 can ready-to-use sugar-free fudge frosting

Lightly butter a 9 x 13-inch baking dish or pan. Line bottom of pan with Graham crackers.

Mix the pudding mix with the milk by following directions on box; fold in the whipped topping. Alternate layers of pudding and crackers, ending with a cracker layer. Top with the frosting.

Refrigerate overnight before serving.

Serves 12

 

CHERRY ANGEL DESSERT

1 sugar-free angel food cake (we used the whole cake minus 1 piece my grandson ate!)

1 can no-sugar-added (Splenda sweetened) Cherry Pie Filling
1 carton sugar-free whipped topping (we didn't quite use the whole carton)
1/3 cup chopped almonds, divided

Break the cake up into bite-size pieces in a large mixing bowl.  Add the pie filling and 2 tablespoons of the almonds; using a spatula, mix together well.  Place mixture in a container with a lid.  Spread the whipped topping over the cherry mixture and sprinkle with the remaining almonds.  Cover and refrigerate for at least an hour before serving.

This is something I put together in 2012. I also enjoy this with no sugar added blueberry pie filling.

Apple Crisp For Diabetics (Tasty For Anyone!)

This is a repeat post from 2011. It is one of the most popular recipes on this blog, so I thought I would repost for any newcomers.

With this delicious Apple Crisp recipe, everyone can enjoy the same dessert, and you won't hear one complaint. That is because this dessert doesn't taste like a "diabetic dessert". When you serve this recipe, no one will guess you just served them a diabetic crisp. If you and the diabetic don't tell, no one will ever know!

1/4 to 1/2 cup Splenda Brown Sugar Blend (depends on apples)
2 tbsp white whole wheat flour
1/2 tsp ground cinnamon
4 cups peeled and thinly sliced apples (Rome recommended)

TOPPING:
1 1/4 cups quick cooking oats
1/2 cup white whole wheat flour
1/4 cup Splenda Brown Sugar Blend or equivalent of your favorite brand
3/4 cup chopped nuts
1/2 cup butter, melted

Preheat oven to 350 degrees. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Set aside.

To make the apple filling, combine brown sugar blend, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into the prepared baking dish. Set aside.

To make topping, combine oats, flour, brown sugar blend and nuts in a bowl. Stir in butter. The mixture will be crumbly. Spoon over the apple's mixture.

Bake at 350 degrees for 45 minutes or until the apples are bubbly and the topping is golden brown. Best when served warm.

NOTE: Yield: 9 servings at 310 calories, 38 carbs, 4 grams protein each. As with all fruits, there is the natural sugar of the apples and a high carb count. However, the oats and nuts counterbalance most of that. Enjoy this dessert after a meal that has a good protein count. You would not want to serve this dessert after a pasta or vegetarian meal. And as with all desserts, do not overindulge!

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JELL-O PIZZAS

Want a fun cool dessert for diabetic kids on a hot day or for an after-school snack? These JELL-O pizzas are fun and refreshing.

2 pkgs (4-serving size) JELL-O sugar-free gelatin dessert, any flavor
2 cups boiling water
1 cup cold water
Sugar-free frozen whipped topping, thawed
Assortment of small fresh fruit* for topping

Dissolve the gelatin in the boiling water, stirring to dissolve completely, about two minutes. Stir in the cold water. Pour gelatin into a 13-x-9-inch pan or a large round cake pan (may use 2-10-inch cake pans. Refrigerate at least 3 hours until firm.

Remove from refrigerator when set and spread the top with the whipped topping. Decorate with the fresh fruits.

To make individual pizzas from the rectangle pan, pour about 4-inches of warm, not hot, water in sink. Dip pan briefly in the warm water, being careful not to get water on the gelatin. Using the rim of a large glass or a large round cookie cutter, cut out the circles. Lift carefully from the pan to serving plates. For the round pans cut wedges like pizza and place on individual plates.

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YUM-YUM CHERRY CHEWBILEES

I am often ask about dessert recipes you can make for family meals, dinner at grandma's, church functions, etc. I always encourage diabetics who are unable to skip desserts to take the dessert. You can feel comfortable having a piece of this while others will not even realize they are eating a "diabetic" dessert. One piece only!

 1 cup walnut pieces, divided

1 cup white whole-wheat flour

1/4 cup almond or coconut flour
1/4 cup Splenda Brown Sugar Blend
1/2 cup butter
1/2 cup unsweetened flaked coconut

Filling:
2 pkgs (8-oz ea) low-fat cream cheese, softened
2/3 cup Splenda
2 eggs
2 tsp vanilla extract
1 can (21 oz) no-sugar-added cherry pie filling

Preheat oven to 350 degrees. Grease a 13x9x2-inch pan; set aside.

Chop 1/2 cup of the nuts coarsely for garnish; set aside. Finely chop the remaining one-half cup of nuts. Combine the flour and Splenda Brown Sugar Blend. Cut butter into mixture until fine crumbs form. Add the finely chopped nuts and the coconut. Mix well. Remove 1/2 cup of mixture and set it aside. Press remaining crumb mixture into the bottom of prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.

To make the filling, beat cream cheese, Splenda, eggs and vanilla extract in a small mixing bowl at medium speed of electric mixer until smooth. Spread mixture over the hot baked crust. Return to the oven and bake for another 15 minutes. Remove from oven. Spread the cherry pie filling over the filling layer. Combine the coarsely chopped nuts and the reserved crumb mixture together. Sprinkle evenly over the cherry pie filling. Return to the oven and bake another 15 minutes. Remove from oven and allow to cool. Refrigerate for several hours before cutting into squares to serve.

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EASY APPLE-PEAR CRISP ll

2 tbsp Splenda Brown Sugar Blend

1/3 cup old fashion oats

2 tbsp whole-wheat or almond flour
1/2 tsp ground cinnamon
2 tbsp cold butter, cut into small pieces
2 large Granny Smith apples, peeled and sliced
1 large pear, peeled and sliced

Preheat oven to 350 degrees.

Coat an 8-inch square baking dish or pan with nonstick cooking spray; set aside.

In a medium bowl, combine the oats, Splenda, flour and cinnamon, mixing well. Cut in the butter until the mixture resembles coarse crumbs.

Place the sliced apples and pears in the prepared baking dish. Sprinkle the oat mixture evenly over top of fruit. Bake 35 to 40 minutes or until the topping is lightly browned and the fruit is tender when pierced with a fork.

Yield: 6 servings of 1/2 cup each

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CHERRY ANGEL DELIGHT

Note: This is a dessert. Not all diabetics can enjoy dessert. If you are one who can't, skip this recipe and move on. Their is no need to disparage those who can have desserts.

1 sugar-free angel food cake

1 pkg (8 oz) light cream cheese, softened
1 small pkg sugar-free instant vanilla pudding mix
1 tsp vanilla extract
3 tbsp Splenda or Stevia

1 can lite cherry pie filling or no-sugar-added cherry pie filling
1 small carton sugar-free frozen whipped topping, thawed
1/3 cup chopped pecans, if desired for garnish

Tear cake into bite size pieces and lay on bottom of a 9x13-inch pan. Mix pudding according to package directions and refrigerate until set. Mix cream cheese, vanilla and Splenda into the pudding. Pour mixture over top of cake pieces. Spread pie filling over pudding mixture. Top with whipped topping. Sprinkle chopped pecans over the top. Refrigerate 1 hour before cutting to serve.

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BAKED APPLES WITH CARAMEL SAUCE

4 large baking apples

1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup uncooked oats
1/4 cup raisins, optional based on your blood sugar
2 tbsp butter, softened
1/2 cup sugar-free caramel topping (Smucker's has a good one.)

Preheat oven to 400 degrees. Spray an 8-inch baking dish with nonstick cooking spray.

Wash apples thoroughly and core. Cut a small slice off the bottom is necessary to make apple sit upright. In a small mixing bowl, combine cinnamon, nutmeg, oats, raisins and butter; combine well. Stuff mixture into apples. Cover pan with aluminum foil and bake for 45-50 minutes until apples are tender. Remove from oven and drizzle caramel topping over apples. Serve warm.

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BLACK CHERRY DESSERT

1-quart black cherries

2 cups water
1 pkg (4-serving size) sugar-free cherry gelatin
1/2 cup chopped almonds
whipped cream for garnish

Pit the cherries and combine the pitted cherries in a saucepan with the water.  Cover over low heat until the cherries are just tender.  Drain the cherries thoroughly but reserve the liquid.  Pour the liquid into a 2-cup measuring cup and add enough water to make 2 cups.

In saucepan, heat the cherry liquid to boiling; remove from heat and stir in the gelatin.  Stir to thoroughly dissolve.  Chill until the mixture is of a consistency similar to egg whites.  Fold in the cherries and the almonds.  Pour into individual dessert dishes or a serving dish.  Chill until firm.  Garnish with whipped cream before serving.

QUICK AND EASY STRAWBERRY-RASPBERRY DESSERT

2 pkts sugar-free Hazelnut-flavored coffee creamer

1 cup thawed sugar-free nondairy whipped topping
3 cups sliced fresh strawberries
1 cup raspberries

Mix the coffee creamer with the nondairy whipped topping; set aside.

In a large bowl, toss the strawberries and raspberries together.  Place berries into individual dessert dishes and top each with a dollop of the flavored whipped topping.

Option: For a light, refreshing patriotic red, white, and blue dessert replace 1 cup of the strawberries with 1 cup of blueberries.

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