Diabetic Peanutty Pops
Posted: January 31, 2013 Filed under: Dessert | Tags: diabetic dessert, diabetic peanut butter, diabetic peanut butter dessert, diabetic peanut butter treat, diabetic peanut pops, diabetic recipes, diabetic test strips, diabetic treat, peanut butter ice cream Leave a commentVisit our website!
Ingredients:
- 1 envelope unflavored gelatin
- 1 cup cold water
- 1/2 cup sugar
- 1 cup creamy peanut butter (reduced-fat)
- 1 cup chocolate milk (2%)
- 10 disposable plastic cups (3 ounces each)
- 10 Popsicle sticks
Directions:
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Transfer to a large bowl; beat in peanut butter and milk until smooth. Pour into cups.
- Cover each cup with heavy-duty foil; insert sticks through foil. Place in a 9-in. square pan. Freeze until firm. Remove foil and cups before serving. Yield: 10 ice pops.
Nutritional Facts:
Calories: 187, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 159 mg, Carbohydrates: 21 g, Fiber: 8 g, Protein: 8 g. Diabetic Exchanges: 1 Milk, 1/2 Starch
Diabetic Friendly Instant Fruit Ice Cream
Posted: January 18, 2013 Filed under: Dessert | Tags: diabetic dessert, diabetic fruit recipe, diabetic ice cream, diabetic recipe, diabetic test strips, instant ice cream Leave a commentVisit our website!
Even though it’s still cold outside, we can’t wait to try this frozen treat!
Ingredients:
- 2 cups frozen berries
- 1/4 cup Splenda granular
- 1/2 cup milk or 1/2 cup cream
- 1/2 teaspoon vanilla
Directions:
- With processor pulse frozen berries until chopped fine.
- Add sugar or Splenda while the fruits are processing.
- Add milk or cream and vanilla.
- Process until mixture is of ice cream consistency.
- Serve immediately.
Nutritional Facts:
Serving Size: 1
Servings per recipe: 4
Calories: 21, Calories from Fat: 10, Total Fat: 1.1 g, Saturated Fat: .6 g, Cholesterol: 4.2 mg, Sodium: 14.9 mg, Total Carbohydrate: 1.4 g, Sugars: 0 g, Protein: 1 g. (Berries and Splenda are not included in in measurements)
Diabetic Friendly Hot Vanilla
Posted: January 8, 2013 Filed under: Dessert | Tags: diabetic, diabetic drink, diabetic hot vanilla, diabetic recipe, diabetic test strips, hot vanilla Leave a commentVisit our website!
A delicious, simple alternative to hot chocolate!
Ingredients:
- 3/4 cup skim milk
- 2 teaspoons Splenda sugar substitute
- 1/4 teaspoon vanilla extract
- fat-free whipped topping (to taste)
- cinnamon (to taste)
Directions:
- Heat milk to just below boiling point, approximately 1 1/2 minutes in microwave safe measuring cup.
- Stir in Splenda and Vanilla.
- Garnish with fat free whipped topping and cinnamon if desired.
- Serve immediately.
Nutritional Facts:
Serving size: 1. Servings per recipe: 1.
Calories: 86, Calories from fat: 4, Total Fat: .4 g, Saturated Fat: .3 g, Cholesterol: 4 mg, Sodium: 108 mg, Total Carbohydrate: 12 g, Sugars: 2 g, Protein: 7.6 g.
Diabetic Vanilla-Caramel Cheesecake
Posted: December 10, 2012 Filed under: Dessert | Tags: caramel cheesecake, cheesecake, diabetes, diabetic, diabetic cheesecake, diabetic Christmas recipe, diabetic recipe, diabetic test strips, diabetic testing supplies Leave a commentVisit our website!
Creamy Vanilla-Caramel Cheesecake
Perfect to take along to your holiday celebration!
Ingredients:
- 15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
- 2 packages (8 ounces each) reduced-fat cream cheese, softened
- 2/3 cup sugar
- 3 egg whites or 1/2 cup fat-free cholesterol-free egg product
- 2 teaspoons vanilla
- 2 cups low-fat yogurt
- 2 tablespoons all-purpose flour
- 1/3 cup fat-free caramel topping
- Pecan halves, if desired
Directions:
- Heat oven to 300 degrees F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
- Beat cream ceese in a medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
- Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
- Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
TIP:
Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check.
If you’re an almond or walnut lover, use them in place of the pecans.
Nutritional Information:
Per 1 Serving
Calories: 175, Calories from fat: 65, Total Fat: 7 g, Saturated Fat: 5 g, Cholesterol: 25 mg, Sodium: 180 mg, Total Carbohydrate: 23 g, Dietary Fiber: 0 g, Protein: 5 g
Exchanges: 1 Starch, 1/2 Milk, 1 Fat
Diabetic Friendly Peanut Butter Cookies
Posted: December 7, 2012 Filed under: Dessert | Tags: diabetic, diabetic christmas cookies, diabetic cookies, diabetic peanut butter cookies, diabetic recipes, diabetic test strips, peanut butter cookies Leave a commentVisit our website!
This irresistible peanut butter cookie recipe contains no flour. For Christmas or special occasions, imprint them with cookie cutters to fit the season instead of the star-shaped cutter.
Ingredients:
- 1cup peanut butter
- 1 egg
Directions:
1. Preheat oven to 375 degrees F. Grease cookiesheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.
2. Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.
Nutritional Facts:
Servings per recipe: 36
Calories: 66, Fat: 4 g, Cholesterol: 6 mg, Fat: 1 g, Monosaturated Fat: 2 g, Carbohydrates: 7 g, Polyunsaturated Fat: 1 g, Sugar: 6 g, Protein: 2 g, Sodium: 35 mg
Diabetic Exchanges: Carbohydrate: 1, Fat: 1
Low Sugar Strawberry Cheesecake
Posted: October 18, 2012 Filed under: Dessert | Tags: diabetic dessert, diabetic low sugar, diabetic recipe, diabetic test strips, diabetic testing, guilt free cheesecake, low sugar, low sugar cheesecake Leave a commentPlease visit our website!
Low Sugar Strawberry Cheesecake
Ingredients:
- 2 packages of 3 oz. sugar free strawberry gelatin
- 2 packages of 8 oz. fat free cream cheese
- 1/2 container of fat free Cool Whip
- 1 Reduced fat graham cracker crust
Directions:
- Mix Strawberry gelatin in 1 cup boiling water until completely dissolved.
- Allow to cool til thickened but not set.
- In a separated bowl combine cream cheese, Cool Whip, and thickened gelatin until smooth.
- Pour into graham crust and refrigerate for at least 2 hours.
Nutritional Information:
Servings per recipe: 8
Amounts per serving:
Calories: 187.5, Total Fat: 3.5g, Cholesterol: 8.0 mg, Sodium: 507.5 mg, Total Carbs: 25.5 g, Dietary Fiber: 1.0 g, Protein: 10.0 g
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