CINNAMON RAISIN BREAD PUDDING FROM EQUAL

A few years ago, we were at the Ft Worth VA when they were passing out diabetic recipes.  This is one of them. I have never made it as I hate raisins. This is an Equal recipe, so I have used their product. Feel free to use an equivalent of your favorite sweetener, but remember that may change the nutritional information shown below.

2 cups fat-free milk

2/3 cup Equal Spoonful or 16 packets Equal Sweetener

4 tbsp stick butter, melted

1 egg

2 egg whites

1 tsp cinnamon

1/4 tsp salt

4 cups 3/4-inch cubes day old cinnamon raisin bread

Combine the milk, Equal, butter, egg, egg whites, cinnamon, and salt in a large bowl; stir in the bread cubes.

Spoon the mixture into an ungreased 1 1/2-quart rectangular casserole dish.

Bake at 350 degrees for 30 to 35 minutes or until the pudding is set and a sharp knife inserted in the center comes out clean.

Yield: 6 serving Per serving:  232 cal, 90 cal from fat, 10 g total fat, 2 g sat fat, 37 mg cholesterol, 405 mg sodium, 26 g total carbs, 2 g dietary fiber, 10 g protein

Diabetic exchanges: 1/2 milk, 1 1/2 starch, 2 fat 

file photo

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.

file photo for reference

BROWN RICE PUDDING

Note: I recommend that diabetics always use brown rice.  Do not even keep white rice in your house.

nonstick canola cooking spray
4 cups fat-free milk
3/4 cup regular brown rice
1/4 cup Splenda granulated
dash of salt
Ground cinnamon for garnish
1/2 cup chopped almonds, toasted, for garnish

Preheat oven to 350 degrees.
Lightly spray a 2-quart baking dish with nonstick cooking spray.

In the baking dish, combine the milk, uncooked rice, sugar, and salt.  Cover and bake at 350 degrees for 2 hours or until the rice is very tender, stirring occasionally.  The liquid will not be totally absorbed.  Remove from the oven and let stand, covered, for half an hour; mixture will thicken during this time.
Serve warm by placing in small dessert bowls; sprinkle each serving with a generous sprinkle of cinnamon and top with some almonds. Be very generous with the cinnamon as it is a blood sugar stabilizer. In fact, I add 1/4 teaspoon to 1/2 teaspoon to the mixture before baking. 

file photo for reference

KETO CINNAM0N CHOCOLATE CHIA PUDDING

I do not follow or recommend a KETO diet but do see some worthwhile recipes from time to time. This is one of them. It is from WARRIOR made KETO Sweet Treats.

2 tsp unsweetened cocoa powder

1/2 tsp ground cinnamon

2 tbsp chia seeds

1/3 cup coconut milk

1/8 tsp vanilla extract

Stevia, to taste

Combine all ingredients in a bowl until blended. Pour mixture evenly divided into 2 small bowls or jars.

Refrigerate 4 hours before serving.

Yield: 2 servings

Per serving: Calories 167, fat 14 g, total carbs 10 g (fiber 7 g, net carbs 3 g), protein 4g

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

file photo for reference only

CREAMY CUSTARD SAUCE

For a light dessert serve this creamy custard in individual dessert dishes garnished with a handful of fresh berries.

3 cups cold low-fat milk
1 pkg (4-serving size) Vanilla-flavored sugar-free instant pudding mix
1/4 tsp ground cinnamon (remember cinnamon is a blood sugar stabilizer)

Pour milk into a large bowl; add pudding mix and cinnamon. Beat with a wire whisk for 2 minutes until thickened.

Cover and refrigerate until ready to serve then top with the berries, if using.

file photo 

CINNAMON-APPLESAUCE PUDDING

1 1/2 cups cold fat-free milk

1/2 cup unsweetened applesauce
1/4 tsp ground cinnamon*
1 pkg (4-serving size) vanilla-flavored sugar-free instant pudding mix

In a bowl, combine the milk, applesauce, and cinnamon; add the dry pudding mix.

Beat the mixture slowly on the lowest speed of electric mixer until well blended, approximately 2 to 3 minutes.

Pour mixture into 4 individual dessert dishes and let set 5 to 10 minutes or until firm.

Garnish with a dollop of whipped cream, if desired.

May use as little as a pinch of cinnamon to suit your taste. Remember, cinnamon is a good blood sugar stabilizer so use it often.

file photo

Note: This is a dessert and should be treated as such. Do not over-indulge! Save for special occasions or share with family and friends. 

BUTTERSCOTCH PUMPKIN MOUSSE

This diabetic-friendly recipe is from TOH.

1 1/2 cups cold fat-free milk
1 pkg (1-oz) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1 cup fat-free (and sugar-free or low sugar) frozen whipped topping, thawed, divided

In a large bowl, whip the milk and pudding mix together for 2 minutes. Let stand 2 minutes or until soft set.

In a separate bowl, combine the pumpkin and spices; gently fold into the pudding. Fold in 1/2 cup of the whipped topping.

Divide equally into 4 small serving dishes and refrigerate until serving time.

Garnish each with a dollop of the remaining whipped topping, if desired. Sprinkle with some additional cinnamon. (Cinnamon is a blood sugar stabilizer.)

Note: Adding a fresh mint leaf to the whipped topping adds a nice touch but is completely optional.

File photo

CHOCOLATE PEANUT BUTTER PARFAITS

 

2 cups + 2 tbsp cold fat-free milk, divided

2 tbsp chunky peanut butter
1 cup thawed frozen sugar-free whipped topping
1 pkg (4 serving size) sugar-free chocolate instant pudding mix

Add the 2 tbsp of milk to the peanut butter and stir until well blended. Stir in the whipped topping; set aside.

Pour the two cups of milk into a medium mixing bowl; add the pudding mix. Beat with a wire whisk for two to three minutes until thickened.

Using half the pudding mixture, spoon into 6 parfait glasses, top with the peanut butter mixture. Use the remaining half of the pudding mixture to top the peanut butter mixture.

Refrigerate until serving time.

Before serving, top with an additional dollop of whipped topping and some chopped peanuts, if desired.

Remember this is a dessert and should be treated as such. Do not over-indulge!

file photo for reference

KETO CHOCOLATE MOUSSE

I do not follow a KETO diet as my doctors tell me I should not stick to such diet. I do, however, enjoy a KETO recipe now and then. When this one came in my mailbox I thought it was worth a try.  I changed it to meet my guidelines but the result is the same It is good.

3-oz block cream cheese
1/2 cup heavy cream
1 tsp vanilla
1/4 cup "fake" powdered sugar* (recipe on this blog)
2 tbsp cocoa powde
1 pinch salt, optional
2 to 6 fresh berries for garnish, if desired

In large mixer bowl, beat cream cheese until light and fluffy.

With mixer on low speed, slowly add cream and vanilla. Add the "fake" powdered, cocoa, and salt, if using. Return to high speed and mix 1 to 2 additional minutes until light and fluffy.

If not serving immediately place in refrigerator until serving time. Garnish with the fresh berries before serving, if desired.

original recipe and photo from allrecipes

Yield: 2 servings
373 calories; 37.6 g fat; 6.9 g carbohydrates; 5.4 g protein; 128 mg cholesterol; 227 mg sodium. 

NUTRIOUS CHOCOLATE PUDDING

1 ripe avocado

1 ripe banana

1/3 cup cocoa powder

1/3 cup peanut butter

1/3 cup sweetener, allulose recommended

3 tbsp almond milk

Place all ingredients into the bowl of a food processor and blitz until smooth. Evenly divide into 6 dessert cups. Keep refrigerated until serving.

Garnish with fresh berries, if desired.

file photo

CHOCOLATE HAZELNUT MOUSSE

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

2 cups fat-free milk
1/2 cup chocolate hazelnut spread
1 1/2 cups frozen whipped topping, thawed
Additional frozen whipped topping, thawed for garnish
4 fresh strawberries, halved, for garnish

Prepare the pudding using the fat-free milk according to the package directions.  Whisk in the hazelnut spread and refrigerate 15 minutes.

Fold the whipped topping into the pudding mixture and spoon into 8 small dessert dishes.  Cover and refrigerate until ready to serve.

Before serving top each dish with a dollop of the whipped topping and garnish with a strawberry half.

Remember this is a dessert. One serving per day. Share with family and/or friends.

NOTE: You will get some sugar from the chocolate hazelnut spread. Check the nutritional information on various brands. I do not recommend this recipe for anyone whose blood sugar is not under control.

File Photo

COCONUT RICE PUDDING WITH RASPBERRIES

1/2 cup instant brown rice

1 1/2 cups water
4 tbsp nonfat dry milk
2 tsp honey
1/4 tsp coconut extract
1 cup fresh or frozen, thawed, raspberries

Combine the rice and the water in a microwave-safe bowl; stir to combine.  Cover with plastic wrap, punch a small hole to vent, and microwave on high power 5 minutes.  Reduce power to medium and microwave another 3 minutes.

Remove bowl from microwave, leave plastic wrap in place, and let stand 5 minutes or until the rice is softened.  Carefully remove the plastic wrap away from you, allowing any steam to escape.  Stir in the milk, honey, and extract until well blended.  Gently fold in the raspberries.

Yield: 2 servings
Per serving: 170 calorie, 35 grams carbs, 6 grams protein, 1 g fat, o g saturated fat, 0 mg cholesterol, 60 mg sodium, 5 g fiber, 135 mg calcium, 80 mg omega-3s

VELVETY CHOCOLATE MOUSSE

3 oz unsweetened chocolate

1 cup 1% milk
1/4 cup egg substitute*
1/2 cup Splenda granular
1 tsp cornstarch
1 tsp orange extract
1/2 cup whipping cream
3 cups sliced fresh strawberries

In a medium heavy-bottom saucepan, place the chocolate and milk. Heat over a medium heat until the chocolate is melted; set aside.

In a small mixing bowl, stir together the egg substitute, Splenda, cornstarch, and orange extract until blended. Add to the chocolate mixture in the saucepan. Stirring constantly, cook over medium heat 3 or 4 minutes or until the mixture begins to thicken. Remove from heat.

Pour the mixture into a food processor or blender and blend or process very briefly, about 10 to 20 seconds, to make a creamier texture. Pour mixture into a medium bowl and cover. Refrigerate for about 2 hours until cooled.

Whip cream until stiff and fold gently into the chocolate mixture. Refrigerate mousse overnight to set. (You may refrigerate up to 3 days.)

To serve, layer the mousse with the strawberries in 6 wine glasses or pretty footed dessert dishes, beginning and ending with the mousse. If desired, top each with a dollop of whipped cream and a strawberry.

*May substitute 1 whole egg for the egg substitute.

Yield: 6 servings
Per serving: 210 calories, 17 g (10 sat) fat, 5 g protein, 14 g carbs, 4 g fiber, 30 mg cholesterol, 50 mg sodium, 5 g sugar (milk and berries)
diabetic exchanges: 1 starch, 3 fats

Note: The above information is figured based on using egg substitute and without the whipped cream and strawberry garnish.

file photo.

SOUTHWESTERN-STYLE CORN PUDDING

1 small onion, diced

2 tbsp butter
1 cup buttermilk
1 large egg + 2 egg whites
1 can (4.5-oz) chopped green chilies
1 can (15-oz) whole kernel corn, drained
1/2 cup cornmeal
2 tbsp white whole-wheat flour
1/2 tsp baking powder
1/2 cup Splenda Granular

Preheat oven to 350 degrees.
Spray a 1-quart casserole dish with nonstick cooking spray.

In a small pan, cook onion in butter until soft. Scrape onions into a large bowl and add buttermilk, egg, egg whites, and chilies.

Place corn in a blender or food processor and pulse briefly to coarsely chop; add to the bowl with other ingredients.

In a small bowl, blend cornmeal, flour, baking powder and Splenda; pour into the corn mixture and stir to blend. Spoon into the prepared baking dish.

Bake 45-50 minutes until puffed and browned.

Yield: 6 servings
Per serving: 140 calories, 18 g carbs (2 g fiber), 5 g protein, 4 g (2 sat) fat
Diabetic Exchanges: 1 carb, 1 fat
WW Points: 2

For diabetics I recommend serving this with a low-fat protein item such as lean ham, chicken breast, turkey, pork tenderloin, etc.

Note: This is a file photo.

BAKED BROWN RICE PUDDING

This is not a quick recipe but will result in a tasty rice pudding.

1 1/4 cups hot water
1/2 tsp ground cinnamon
1/2 cup brown rice
1/4 tsp salt
2 1/2 cups low-fat (1%) milk
2 eggs, beaten
1 1/2 tsp vanilla
1 tsp orange zest
1/3 cup Splenda Granular (or an equal to amount of your favorite sweetener)
1/2 tsp ground cinnamon

Combine the water, 1/2 teaspoon of ground cinnamon, and salt in a medium saucepan; bring to a boil. Stir rice into the boiling mixture; cover and cook around 40 minutes or until most of the water has been absorbed.

Meanwhile, preheat oven to 325 degrees.
Lightly spray a 2-quart baking dish with nonstick cooking spray; set aside.

Stir the milk, eggs, vanilla, zest, and Splenda into the rice. Bring mixture to a simmer. Transfer mixture to the prepared baking dish.

Bake, uncovered, 30 minutes; stir. Bake another 30 minutes and stir again. Remove from the oven and swirl in the remaining cinnamon.

Note: Pudding will thicken as it cools. May be served warm or chilled.

Yield: 6 servings of 1/2 cup each.
Per serving: 135 calories, 18 g carbs, 7 g protein, 2 g (1 saturated) fat, 1 g fiber
Diabetic Exchanges = 1/2 low-fat milk, 1/2 carbs, 1/2 lean meat

Personal Note: Sliced or slivered toasted almonds make a nice garnish and almonds are good for you. Or garnish as you desire.

file photo