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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CINNAMON BAKED CUSTARD

2 large eggs

2 cups low-fat milk
1/3 cup Splenda Granular
1/4 tsp salt
Dash of ground ginger
1/8 to 1/4 tsp ground cinnamon

Note: Cinnamon is a blood sugar stabilizer so I recommend the 1/4 teaspoon. However, if you aren't fond of cinnamon start with a dash and work your way up. Diabetics should eat cinnamon daily.

Preheat oven to 350 degrees.
Grease 4 8-ounce custard cups; set in a 9 x 13-inch baking dish or pan.

In a bowl, whisk the eggs, milk, Splenda and salt until well blended. Pour the custard evenly into the 4 prepared cups; sprinkle the tops with the ginger and cinnamon.

Pour hot water 1/2-inch deep on the baking pan.

Bake custards at 350 for 50 to 55 minutes or until a knife inserted in the centers comes out clean.

Remove the cups from the water to a wire rack to cool.

Custard may be served warm or cold. Top with a few fresh berries, if desired.

Leftovers should be refrigerated.

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PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS

CRUST: 36 low-fat, sugar-free chocolate wafer cookies 

1/4 cup Splenda granular
5 tbsp light butter, melted

PEANUT BUTTER CENTER: 1/2 cup Splenda or Stevia granular
3 tbsp reduced-fat peanut butter
3 tbsp low-fat cream cheese

CHOCOLATE FILLING: 4 oz unsweetened chocolate
8 oz low-fat cream cheese
1 3/4 cup Splenda or Stevia granular
1/2 cup skim milk
1/2 cup egg substitute
1 tsp vanilla extract
2 oz sugar-free dark chocolate, melted; optional

Preheat oven to 350 degrees.

CRUST: Crush cookies into fine crumbs by placing in a large zip-lock type bag, sealing and crushing with a rolling pin. Place in small bowl, add Splenda and butter. Mix and set aside.

CENTER: Mix Splenda, peanut butter and cream cheese together well in a small mixing bowl and set aside.

FILLING: In a small saucepan, over low heat, melt unsweetened chocolate. Set aside. Place cream cheese and Splenda in small mixing bowl and beat until soft. Slowly add milk. Mix using a wire whisk, until smooth. Add melted chocolate and stir to mix. Add egg substitute and vanilla. Mix well.

TO ASSEMBLE: Place 24 mini foil baking cups on a sheet pan. Divide crust mixture evenly between the cups. Press into bottom of cups. Place 1/2 teaspoon of the peanut butter mixture in the center of each crust. Spoon chocolate filling into cups over the peanut butter mixture and crust. Firmly tap pan on countertop to get rid of any air bubbles. Bake 10-15 minutes or until slightly firm to touch. Chill 2 hours before serving. Drizzle melted chocolate over tops if desired.

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As I always say with "sweets" or dessert recipes, this will not work for all diabetics! If your blood sugar is under control and YOU know how to limit yourself to one or two a day, then give this a try and have a Reese's Cup-type candy to enjoy. Share with family, friends, co-workers, etc so you aren't tempted to over-indulge.

EASY BLUEBERRY PARFAIT

This is a "throw it together quickly" recipe for the busy diabetic. This parfait is made with ready-to-eat pudding cups but you can make your own if you want. It is a great treat for any diabetic but an especially fancy treat for children with diabetes.

4 containers (3 to 4-oz each) sugar-free ready-to-eat pudding
4 tsp no-sugar-added raspberry preserves
2 cups fresh blueberries
4 sugar-free vanilla wafers

Empty the puddings into a small bowl. With a rubber or silicone spatula, gently stir the preserves into the pudding.

To assemble the parfaits: Into each of 4 parfait glasses, place 1/4 cup of the fresh blueberries. Using half of the pudding mixture, top the blueberries. Top the pudding mixture with the remaining blueberries, then finish off with the remaining pudding mixture. Top each of the parfaits with a vanilla wafer.

TROPICAL LAYERED PUDDING

This is a recipe I have had for years. It is a dessert and should be treated as such. One small serving per day. Share the rest with family and/or friends. This is also a good dessert to take to luncheons, etc where it will be shared with others, you can have a small amount of dessert without feeling guilty. 

2 pkg (4-serving size) sugar-free French vanilla pudding mix

3 cups 1% milk

2 cans cans pineapple chunks in their own juice, drained with juice saved

4 bananas, sliced and dip in pineapple juice then drained before using

1 cup of the saved pineapple juice

1 cup shredded unsweetened coconut, optional

1 pkg sugar-free vanilla wafers

Prepare pudding as directed on package using the the 3 cups of milk along with the 1 cup of pineapple juice.

Layer remaining ingredients as follows: Cover the bottom of a 9 x 13-inch pan with vanilla wafers. Place bananas over wafers, pineapple chunks over the bananas, coconut - if using over pineapple and spread the pudding overall. Crush some vanilla wafers and sprinkle over the top, if desired.

Chill for at least an hour before serving.

Yield: Approximately 16-18 servings

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FRESH PEACH CRUMB BAKE

Here is another tasty dessert recipe for when you "take" the dessert or are having a meal with family and friends. This is tasty enough for everyone and 1 serving is okay for most diabetics. If you can't handle the graham cracker crumbs, substitute crushed sugar-free vanilla wafers or sugar-free butter cookies. This is a good diabetic recipe as it has no bottom crust layer.

2 cups sliced fresh peaches
1/3 cup graham cracker crumbs
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp butter, melted

Preheat oven to 350 degrees. Spray an 8-inch square baking dish or pan with nonstick cooking spray.

Layer the peaches in the bottom of the prepared pan. In a small bowl, combine graham cracker crumbs, cinnamon, and nutmeg, stirring together well. Add the butter and stir until well combined. Sprinkle the graham cracker crumb mixture over the peaches. Bake in a 350- degree oven for 30 minutes. Serve warm.

Note: Top with sugar-free whipped cream or sugar-free ice cream, if desired.

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FROSTY STRAWBERRY DESSERT

1 pkg (10-oz) frozen unsweetened strawberries, thawed

1 cup ice cubes
1 can (5-oz) low-fat evaporated milk
1/4 cup SPLENDA GRANULAR
1 tsp lemon juice

Place all ingredients in a blend container or food processor; cover and process until smooth.

Pour mixture into a freezer container and freeze until firm.

Remove from freezer 5 to 10 minutes before serving.

Yield: 2 servings

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STRAWBERRY-APPLE-ALMOND CRUMBLE

Diabetics, or anyone really, should never use regular all-purpose flour. White whole-wheat flour works great for me. There are other substitutes such as almond flour, coconut flour, etc you may choose to use. It is best for diabetics to use whole-grain vs refined grain products.

5 cups fresh strawberries, halved*

1 large apple, peeled, cored, chopped**
1/4 cup Splenda Granulated
1 tsp vanilla extract
2 tbsp white whole wheat flour

Preheat oven to 350 degrees. Combine strawberries, apple, Splenda, vanilla, and flour in a large bowl; stir to mix well. Spread mixture into a shallow baking dish and set aside.

*You may substitute unsweetend frozen berries
**In my opinion, Macintosh apples work the best.

Topping:

1/2 cup white whole wheat flour
1/2 cup rolled oats
1/2 cup sliced almonds
1/4 tsp nutmeg
2 tbsp firmly packed Splenda Brown Sugar Blend
2 tbsp butter

Combine flour, oats, almonds, nutmeg, and Splenda in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms coarse crumbs. Sprinkle the crumbs over the top of the fruit mixture. Bake until the topping is light brown, about 25 minutes. Cool on wire rack for 15 minutes.

Serve topped with whipped cream or sugar-free ice cream, if desired.

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CHOCOLATE FONDUE

1 cup sugar-free chocolate chips

1/4 cup low-fat milk
3 tbsp chopped pecans (or walnuts)
1 large firm banana, sliced
2 medium-size apples, sliced
2 medium oranges, peeled, cut into segments
Fresh strawberries and pineapple chunks are also good dipping options.

In a small saucepan, heat the chocolate chips and milk together over very low heat; stir until melted and smooth. Stir in the nuts; cook 1 minute.

Pour fondue into a fondue pot or serving dish. Serve immediately with the fruits for dipping.

Yield: 6 servings

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ROCKY ROAD BROWNIE BARS

Yes, this recipe has miniature marshmallows. If you cut this recipe into 24 brownies, you will get about 1 gram of sugar per brownie from the marshmallows in this recipe.

3/4 cup salt-free butter*
1 1/2 cups Splenda Granulated
4 large eggs + 1 large egg white
1 cup white whole wheat flour
1/4 cup baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup miniature marshmallows (see marshmallow information above), optional
1 cup sugar-free chocolate chips
3/4 cup chopped pecans (or walnuts)

Preheat oven to 350 degrees.
Lightly oil a 9x13-inch baking pan; set aside.

Cream butter and Splenda together; beat in the eggs.

Combine the flour, cocoa, baking powder and salt; mix together well. Beat mixture into the butter mixture. Fold in the marshmallows, chocolate chips and pecans.

Spread batter into the prepared pan and bake at 350 degrees for 35 to 40 minutes or until set in the center.

Cool before cutting into 24 brownies.

*May substitute 1/2 cup butter and 1/4 cup coconut oil

This is a dessert and should be treated as such. One bar for you on special occasions then share the rest with family and/or friends. Remember quantity is key in enjoying goodies and keeping your blood sugar under control.

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TORTILLA DESSERT CUPS

3 tbsp Splenda Granulated

2 tsp ground cinnamon
10 (6-inch) whole-wheat tortillas
nonstick cooking spray
1 brick (8-oz) low-fat cream cheese
1 cup cold fat-free milk
1 pkg (4-serving size) white chocolate Or vanilla sugar-free pudding mix
2 cups sugar-free frozen whipped topping, thawed
1/4 cup sugar-free chocolate chips, melted

Preheat oven to 350 degrees.

Combine the Splenda and cinnamon in a small bowl.

Coat 1 side of each tortilla with nonstick cooking spray. Sprinkle the sprayed sides with half the Splenda/cinnamon mixture. Turn tortillas over and repeat the process on the second side. Cut each tortilla into 4 wedges.

To form the dessert cups, place the rounded edge of a wedge in the bottom of a muffin cup; shape to fit. Place a second wedge in the muffin cup allowing bottom and sides to overlap the first wedge and the points opposite each other. Repeat process until you have 20 dessert cups.

Bake cups at 350 degrees for 10 minutes or until crisp and lightly browned. Allow to cool completely in the pans.

To make the filling, beat cream cheese in a mixer bowl just until smooth.

In a separate bowl, whisk the milk and pudding mix for 2 minutes or until thickened; add to the cream cheese and beat on low speed until blended. Fold in the whipped topping. Cover and chill for 1 hour.

Carefully remove the cups from the pan. Pipe or spoon about 3 tablespoons of filling mixture into each cup. Drizzle the melted chocolate over the filling.

Refrigerate 5 minutes to set before serving. Store leftovers in the refrigerator.

Yield 20 servings of 1 cup.
Per serving: Approximately 130 calories, 4 g fat (2 g sat), 19 g carbs, 4 grams protein
Diabetic Exchange: 1 1/2 starch

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CHERRY CRISP

1 can Splenda-sweetened cherry pie filling

2 tsp lemon juice
2 tbsp white whole-wheat or garbanzo bean flour
1 1/2 tbsp Splenda Brown Sugar Blend
1/2 tsp ground cinnamon
2 tbsp butter
1/2 cup quick cook oats, raw
2 tbsp chopped pecans or slivered almonds

Preheat oven to 425 degrees.
Lightly grease a 1-quart casserole dish.

Combine pie filling and lemon juice, spoon into the prepared casserole dish.

Combine the flour, Splenda and cinnamon; cut the butter into the mixture using a pastry cutter or two knives until the mixture is crumbly. Stir in the oats and pecans or almonds. Sprinkle over the cherry layer.

Bake at 425 degrees 20-25 minutes until browned and bubbly.

Personal note: Delicious topped with a scoop of no sugar added vanilla ice cream or frozen yogurt.

Other no-sugar-added pie fillings such as apple, etc, may be substituted to make a different flavor cobbler.

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GRANOLA SUNDAES

 

1 cup quick oats

1/4 cup Splenda Brown Sugar Blend or your an equivalent of your favorite brown sugar alternative
1/4 cup chopped almonds
1/4 cup natural peanut butter
1/4 cup butter, softened
No sugar added ice cream or frozen yogurt

In a small bowl, combine the oats, Splenda and almonds. Stir in the peanut butter and butter until the mixture forms coarse crumbs. Sprinkle over ice cream in your serving bowl.

Yield: 2 cups topping

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Note: This is a dessert and should be treated as such.

PUMPKIN PIE CUSTARD CUPS

 I got this recipe that is perfect for Thanksgiving from Life in Balance. I thought some of you might be interested.

1 cup canned pumpkin (unsweetened)

1/2 cup unsweetened almond milk

2 large eggs

2 tsp pumpkin pie spice

1/4 cup erythritol or monk fruit sweetener

Instructions:

Mix all ingredients until smooth.

Pour into ramekins and bake at 350°F (175°C) for 30-35 minutes.

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MAPLE PUMPKIN PIE BARS

If you are looking for a tasty diabetic treat for a special occasion, try these maple pumpkin pie bars. Remember this is a dessert, not a meal, so eat accordingly. This is a good dessert for a large occasion or taking to a gathering. That way you can enjoy a serving of dessert with everyone else and not be tempted to over-indulge.

Nonstick cooking spray
1 box (2-layer size) sugar-free yellow cake mix
4 eggs, divided (or 1 cup egg substitute, if you prefer)
1/2 cup unsalted butter, melted
1 1/2 tbsp sugar-free maple-flavored syrup or 1 tbsp real maple syrup

1/4 cup Splenda Brown Sugar Blend or equivalent of your favorite substitute
1 brick (8-oz) Neufchatel (low fat) cream cheese
1 can (15-oz) pumpkin
1 pkg (3.4-oz) sugar-free vanilla instant pudding mix
1 tsp pumpkin pie spice
1/4-1/2 tsp ground cinnamon
1 carton sugar-free Cool-Whip, thawed

Preheat oven to 350 degrees.
Lightly spray a 9 x 13-inch pan with nonstick cooking spray.

Combine the dry cake mix, 1 egg (or 1/4 cup egg substitute), butter; press onto the bottom of the pan. Drizzle the syrup overall.

Beat the Neufchatel cheese, Splenda, remaining eggs, pumpkin, dry pudding mix and pumpkin pie spice with an electric mixer until blended. Pour mixture over the crust.

Bake at 350 degrees 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.

Before serving, spread the Cool Whip over the top and sprinkle with the cinnamon. Remember cinnamon is a blood sugar stabilizer so go with the heavier amount if you enjoy the taste.

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