Dessert Thread

Thanks!

Categories: Diabetic, Cookies/bars, Desserts
Yield: 6 servings

3/4 c Chopped dates All-purpose flour
1/2 c Finely chopped peeled 1 ts Ground cinnamon
Apple 1 ts Baking soda
1/2 c Raisins 1/2 ts Salt, optional
1/2 c Water 2 Eggs
1 c Plus 1 tablespoon 1 ts Liquid sweetener
In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; simmer for 3 minutes. Remove from the heat; cool. Combine flour, cinnamon, baking soda, and salt if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake at 350 for 10-12 minutes.

Yield: 2 dozen.

Diabetic Exchanges: One serving (prepared without added salt) equals 1/2 starch, 1/2 fruit; also 54 calories, 24 mg sodium, 18 mg cholesterol, 11 gm carbohydrate, 1 gm protein, 1 gm fat.

6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1-1/2 cups Equal® Spoonful™
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal®, baking powder, and salt until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Pour batter into greased 8-inch square baking pan. Fold in walnuts, if desired. Bake in preheated 350*F (175*C) oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Serve warm or at room temperature.

Makes 16 servings.

Nutritional information per serving: 99 cal., 2 g pro., 9 g carbo., 7 g fat, 13 mg chol., 80 mg sodium.

Food Exchanges: 1/2 bread, 1 fat.

1 cup margarine
2 tablespoons granulated artificial sweetener
1 teaspoon vanilla extract
2 tablespoons water
2 cups all-purpose flour
1 egg white
1/2 cup chopped peanuts
Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate 1 hour.
3. Form into 1 inch balls, dip into beaten egg white and roll into peanuts. Place on ungreased cookie sheets. Bake 10 to 12 minutes. Store in an airtight container.

Makes 1 - 9 inch square pan

Prep Time: 15 Minutes / Ready in: 15 Minutes

This recipe has no added sugar so it is great for Diabetics. It is a favorite in our house. I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good.

1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed
Directions:

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
2. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
3. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night

keke - can you use Splenda? It's a sugar substitute but I'm not sure if it's ok for diabetics. I think it works well in baking and you substitute it equally for sugar (ex. 1 tsp sugar = 1 tsp Splenda).

Nevermind! Latina answered my question!

For the crust:
4 ounces chocolate cookie crumbs
2 tablespoons melted butter
For the filling:
2 1/2 pounds cream cheese, room temperature
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
2 yolks
5 eggs
1 teaspoon vanilla
3/4 cup sour cream, plus 1/4 cup
6 ounces semisweet chocolate, melted and slightly cooled


Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.

In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.

In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.

Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.

Kathy
you are a wealth of information today!

1 cup granulated sugar
1 3/4 cups shortening
2 large eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon plus 1 teaspoon pure vanilla extract
2 large egg whites
1 tablespoon vanilla extract
1/4 cup whole milk
3 cups confectioners' sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.
To make the cookies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add eggs and mix well.

Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.

Remove from the oven and cool on wire racks.

To make the filling, in a large bowl using an electric mixer, beat the egg whites until stiff. Add the remaining 1 1/4 cups of shortening and 1 tablespoon of vanilla, and mix well. Add the milk and sugar, and beat until smooth.

Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Serve immediately, or cover tightly and refrigerate before serving.

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg
1 teaspoon cinnamon
1/2 pound margarine
1 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons chocolate syrup
1 1/2 teaspoons vanilla
2 eggs
1 1/2 teaspoons mocha or coffee or cappuccino powder mixed with 2 tablespoons hot water
18 ounces (1 1/2 12-ounce bags) chocolate chips
1 1/2 cups chopped walnuts

Preheat the oven to 350 degrees F.
Mix flour, salt, baking soda, nutmeg and cinnamon and put aside.

In mixer, beat margarine, sugars, chocolate syrup, and vanilla until smooth. Add eggs one at a time, beat until smooth, approximately 5 minutes. Add dry ingredients, coffee mixture, chocolate chips, and nuts and mix by hand with wooden spoon until mixed.

Drop on baking sheet by rounded teaspoons, about 2-inches apart, and bake for 12 to14 minutes. Cool and eat!

1 sheet store-bought puff pastry dough, thawed
6 Golden Delicious apples, peeled, cored, halved, and sliced 1/8-inch thick
1/4 cup sugar
2 ounces (1/2 stick) cold butter, sliced thin
1/2 cup apricot jam, heated and strained
Vanilla ice cream

Preheat oven to 375 degrees F.
On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden.

Brush with the heated apricot jam while the tart is still hot. Serve each portion with a scoop of vanilla ice cream.

So many of your recipes don't have eggs!! Thank you! FH is allergic so I'm always on the lookout for egg-less desserts, so PLEASE keep posting them as you find them!

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/3 cup buttermilk
1 egg
2 teaspoons vanilla
Icings:
1 cup semisweet chocolate chips
1 tablespoon solid vegetable shortening
3 tablespoons milk
2 1/2 cups confectioners' sugar
Pinch salt


Prepare cookies: Position an oven rack in center of oven and a second rack in lower third. Heat oven to 350 degrees F.
Combine flour, baking powder, baking soda, and salt on waxed paper. Beat together butter and sugars in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in buttermilk, egg, and vanilla until well blended. On low speed, beat in flour mixture in 3 additions.

Drop batter by level 1/4 cup onto 2 large ungreased baking sheets, spacing about 3 inches apart. Using a metal spatula, spread into 2-inch rounds.

Bake for 8 minutes; switch positions of baking sheets. Bake another 7 to 9 minutes or until edges are lightly browned. Cool baking sheets on a wire rack 1 minute. Transfer cookies to rack to cool completely.

Meanwhile, prepare icings: For black (chocolate) icing, melt chocolate chips and shortening in top of a double boiler over barely simmering, not boiling, water, stirring until smooth. Let cool.

For white icing, beat milk, confectioners' sugar, and salt in a medium-size bowl until a spreading consistency, adding more milk if necessary; cover with plastic wrap.

Turn cooled cookies flat side up; brush off any crumbs. Spread 1 tablespoon white icing on half of each cookie. Spread 1 tablespoon chocolate icing on the other half of each cookie. Let dry. Store between sheets of waxed paper in a sealed container.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1 egg
2 teaspoons vanilla extract
8 ounces (1 1/2 cups) white chocolate baking squares), cut into small chunks, or white baking chips
3/4 cup roughly chopped, unsalted, toasted macadamia nuts

Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
Combine the flour, baking soda, baking powder, and salt in a mixing bowl.

Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.

Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.

Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

6 cups frozen pitted cherries
1/4 cup sugar
1 lemon, juiced

Combine sugar and cherries and refrigerate overnight. Place mixture into a blender and puree until smooth. Add lemon juice and pulse until combined. Pour mixture into ice cream machine and churn according to manufacturer's instructions.

1 pound strawberries, trimmed of green tops, cut into slices or chunks
2 tablespoons lemon juice
1 lemon, zested
3/4 cup Splenda
1/2 cup water
1/4 teaspoon salt

In a blender or food processor, puree the berries, lemon juice and lemon zest. Set aside.
In a small saucepot, bring sucralose, water, and salt to a boil. Reduce heat to a simmer and cook for 5 minutes or until slightly thickened. Add syrup to berry mixture. Place in ice cream machine and churn according to manufacturer's directions.

1/4 cup espresso or very strong coffee
3 tablespoons Kahlua or Tia Maria
3 large eggs, at room temperature, separated
1 teaspoon vanilla
8 ounces mascarpone
1 (17.5 ounce) package lady fingers

In a small bowl mix the coffee and Kahlua and set aside.
Beat the egg whites until stiff and set aside.

In another bowl beat the egg yolks and vanilla until pale and lemon-colored. Add the mascarpone until smooth. Fold the egg whites into the cheese mixture gently.

In 4 small glass dessert bowls, place 3 ladyfingers in bottom and generously sprinkle the Kahlua coffee mixture.

Drop 1/4-cup dollops of cheese mixture on top of ladyfingers, repeat with the lady fingers again followed with the Kahlua-coffee mixture. Top with cheese mixture.

Refrigerate for at least 3 hours or overnight. Before serving top with fresh whipped cream and dust with cocoa, or sprinkle chocolate shavings on top.