Blueberry Cobbler
Ingredients
3 cups fresh blueberries
3 tbsp. white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 tsp. baking powder
1 pinch salt
1/2 cup each butter or margarine, softened; white sugar
1 egg
1/2 tsp. vanilla extract
Directions
Heat oven to 375º F (190º C). In an 8x8" baking dish, mix blueberries, 3 tbsp. sugar and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder and salt. Set aside. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tbsp. over blueberry mixture. Try to cover as much of filling as possible. Bake 35 - 40 minutes, until topping is golden brown and filling is bubbling.
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Fresh Peach Cobbler
Ingredients:
1/2 cup each sugar, milk
1 tbsp. cornstarch
1/4 tsp. ground cinnamon
4 cups sliced fresh peaches (6 medium)
1 tsp. lemon juice
3 tbsp. shortening
1 cup Gold Medal® all-purpose flour
1 tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
optional cream, if desired
Directions:
Heat oven to 400º F. (200º C). Mix 1/2 cup sugar, cornstarch and cinnamon in 2-qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-qt. casserole; keep peach mixture hot in oven. Cut shortening into flour, 1 tbsp. sugar, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake 25 - 30 minutes or until topping is golden brown. Serve warm with cream if desired. Makes 6 servings.
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Devil's Food Cupcakes with Chocolate Icing
Ingredients
Cupcakes:
enough paper cupcake liners
1/2 cup each whole-grain pastry flour, cake flour, natural cocoa
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup reduced-fat sour cream
1/4 cup each lowfat buttermilk, canola oil
2 tbsp. unsalted butter or margarine
1/2 cup dark brown sugar
1 egg + 1 egg white
Icing:
1/2 cup confectioners' sugar
1 tbsp. nonfat milk, more if needed
1-1/2 oz. dark chocolate (60 to 70% cocoa solids) finely chopped
Squiggle:
1-1/2 tbsp. whipped cream cheese
2 tbsp.. confectioners' sugar
Directions
Place rack in center of oven and heat oven to 350º F. (175º C). Place a cupcake liner into each section of an 8-cupcake tin. Whisk flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in bowl of a stand-alone mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white, beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake 15 - 17 minutes, or until a toothpick inserted into cupcakes come out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 - 15 minutes. Icing: Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1-1/2 - 2 tsp. of icing. Let icing harden completely, about 10 minutes. Squiggle: Place cream cheese in a small microwave-safe bowl and microwave on High approximately 10 - 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just very bottom corner of bag, then force icing to bottom of bag. Pipe a squiggle of icing down center of each cupcake. Makes 8 servings.
Nutritional Info Per Serving: Cal 310; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 2 g) ; Pro 5 g; Carb 40 g; Fiber 3 g; Chol 45 mg; Sod 230 mg.
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Diabetic, Crunchy Chocolate Raisin Fudge
Thanks, Dynamic Diabetic Recipes
Ingredients:
1/4 cup diet margarine
1-1/3 cups non-fat dry milk
2/3 cup cocoa powder
1 cup each artificial sugar equivalent, Rice Krispies®
1/3 cup evaporated non-fat milk
2 tsp. vanilla
1/4 cup raisins, optional
Directions
Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 (10") long rolls. Wrap in clear plastic wrap. Chill until firm. To serve, cut into 1/2" thick slices. Store in refrigerator.
Diabetic Exchange: 1 serving = 1/5 milk, 1/40th bread, and 1/20th fruit exchange.
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Pineapple Crisp
Ingredients:
Fruit
3 medium Granny Smith apples, peeled, cored
3/4 cup pineapple preserves
2 tbsp. all-purpose flour
Crumb Topping:
2/3 cup flaked coconut
1/2 cup each quick or old fashioned oats, packed brown sugar
1/4 cup all-purpose flour, whole almonds, chopped
1/3 cup butter or margarine, melted
optional vanilla ice cream
Directions
Heat oven to 375º F. (185º C). For fruit, slice apples into thin rings, then cut rings into quarters. Combine pineapple preserves and flour in mixing bowl. Add apples, tossing to coat evenly. Pour into bottom of a 9" pie plate or similar shallow baking dish. Crumb Topping; Combine coconut, oats, brown sugar and flour in a mixing bowl. Microwave.ve butter on High for 1 minute and add to chopped almonds. Add butter and almonds to topping ingredients; mix well. Sprinkle topping evenly over apple mixture. Bake 30 - 35 minutes or until apples are tender and topping is golden brown. Cool slightly. Serve warm with ice cream, if desired. Makes 12 servings.
Nutritional Info Per Serving: Cal 210, fat 9g, sod 80 mg.
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Fresh Apple Cake
Ingredients
2-3/4 cups flour
1 tsp. salt
1/2 tsp. baking powder
1-1/2 cups sugar
1 cup each oil, pecans
3 cups chopped apples
3 eggs
1 tsp. each cinnamon, nutmeg
Directions
Heat oven to 325º F. (165º C). Sift flour, sugar, salt and baking powder in bowl. Add oil and eggs. Mix well. Bake in tube pan at degrees for 1 hour. Make a glaze (your choice) and pour over cake while still warm.
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Hawaiian Banana Nut Bread
Ingredients:
3 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
2 cups each white sugar, mashed vert ripe banana
1 tsp. ground cinnamon
1 cup each chopped walnuts, vegetable oil, flaked coconut
3 eggs, beaten
1 can (8 oz.) crushed pineapple, drained
2 tsp. vanilla extract
1 cup maraschino cherries, diced
Directions:
Heat oven to 350º F (175º C). Grease two 9x5" loaf pans. In a large mixing bowl, combine flour, salt, baking soda, sugar and cinnamon. Add walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into prepared pans. Bake at 350º F. 1 hour, or until a tooth pick inserted intocenter of a loaf comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely. Makes 2 loaves.
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Yogurt & Oatmeal Muffins
Ingredients:
1 cup oats, quick-cooking or old-fashioned rolled oats
1 cup yogurt, low-fat plain
1/4 cups margarine, low-calorie; egg substitute
2 tbsp. sugar, brown
1 banana, mashed (or use 1/2 cup apple juice concentrate)
1 cup flour, all-purpose
1/8 tsp. salt
1 tsp. baking powder
1/2 tbsp. baking soda
1/2 cup raisins
Directions:
Heat oven to 375º F. (185º C). Mix yogurt with oatmeal and let stand 1 hour. Cream margarine with sugar and banana or apple juice. Add egg and oatmeal mixture. Sift dry ingredients into oatmeal mixture. Stir in raisins. Spoon into 12 muffin cups coated with nonstick cooking spray. Bake 20 - 25 minutes
Nutritional Info Per Serving: Cal: 139, Sat Fat: 1g, Sod: 155mg, Dietary Fiber: 1g, Total Fat: 3g, Carbs: 22g, Chol: 1mg, Pro: 4g
Diabetic Exchanges: Fruit: 1, Starch: 1, Fat 0.5 . Carb Choices: 1.5
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Mixed-Berry Cobbler
Ingredients:
2 tbsp. whole-grain pastry flour
1 tbsp. each dark brown sugar, cold unsalted butter or margarine
1 pkg. (12 oz.) frozen mixed berries
2 tbsp. granulated sugar
1 tbsp. cornstarch
1 tsp. fresh lemon juice
Directions:
Heat oven to 375º F. (185º C). Place 6 (4-oz.) ramekins or custard cups in a baking pan. Whisk flour and brown sugar in a small bowl. Cut butter into small pieces, add to bowl and mix with fingers until crumbly. In a medium bowl, add berries, granulated sugar, cornstarch and lemon juice. Toss to mix. Spoon 1/2 cup berry mixture into each ramekin. Sprinkle each with 1/2 tbsp. crumble dough. Bake until topping is golden and berries are bubbly, about 30 minutes. Makes 6 cobblers.
Nutritional Info Per cobbler: 83 cal, 2g fat, 16g carb, 1g pro, 3g fiber, 1mg sod.
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Strawberry Sherbet
Ingredients:
1/4 cup sugar
4 tsp. cornstarch
1 tsp. lemon zest
1 can fat-free evaporated milk
20 oz. strawberries, frozen in light syrup
1 tbsp. lemon juice
enough whole strawberries to top
Directions:
In a small saucepan, stir sugar, cornstarch and lemon zest. Stir in evaporated milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Cover and chill about 1 hour or until completely chilled. In a blender or food processor, combine strawberries in light syrup and lemon juice. Cover and blend or process until smooth. Stir strawberry mixture into chilled milk mixture. Pour into a 1-1/2 - 2-qt. ice cream freezer. Freeze according to mfgr's directions. Pack mixture into a freezer container. Cover and freeze about 3 hours or until firm. To serve, scoop into serving dishes. If desired, serve topped with fresh berries.
Nutritional Info Per Serving: Cal: 68, Sod: 33mg, Sugars: 9g, Carbs: 14g, Chol: 1mg, Pro: 2g.
Diabetic Exchanges: Other Carb: 1, carb choices: 1.
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Low-Carb Strawberry Shortcake
Thanks, Daine
Directions
2/3 cups Just Whites® Egg White Powder
2 cups each Splenda®, water
1 tub whipped topping
optional whole berries to top.
Directions
Heat oven to 275º F. (135º C). Blend egg white and water until soft peaks form. Blend in Splenda. Put mixture evenly into 2 (8") cake pans sprayed with cooking spray. Do not spread up sides, just mound it in middle of pans as if you were pouring cake batter into pans. Bake at 275º F. for 1 hour. After cake is finished cooking, remove from pans. Frost 1 layer with whipped cream, put other layer on top and frost with remaining whipped cream. Decorate with berries, if desired. Makes 6-8 servings.
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Low Carb Swedish Cream Delight
Ingredients
1 cup Splenda®, plus more if using optional berries
1 env. unflavored gelatin
2 cups each heavy whipping cream, sour cream
1 tsp. vanilla extract
optional fresh berries
Directions
Combine Splenda and gelatin in a saucepan. Add cream. Heat on medium for 5
minutes stirring constantly until hot, but not boiling. Sugar and gelatin must be completely dissolved. If it gets too hot or cooks too long, it will be tough. Cool 10 minutes. Combine sour cream and vanilla and stir into warm mixture. Ladle into a medium bowl or molds. Refrigerate 2 hours or until set. If placed in molds, unmold Swedish cream by running a knife around edges and turning out. Serve alone or with fresh berries mixed with Splenda.
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Lo-Carb Peanut Butter Fudge
Ingredients
1 cup Splenda®
2 tbsp. each unsweetened cocoa powder, crunchy peanut butter
1 tbsp. vanilla extract
2 tbsp. butter or margarine
Directions
Put all ingredients in bowl with butter on top; do not mix. Put in microwave
just until butter is melted. Remove, stir. Put into refrigerator until cool and somewhat solid.
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Lo-Carb Cream Cheese and Peanut Butter Cookies
Thanks Daine
Ingredients
1 pkg. (8 oz.) cream cheese
1 pint heavy cream
2 tbsp. sugar-free peanut butter
1 pkg. sugar free instant chocolate pudding mix
Directions
Cream the cream cheese, then add remaining ingredients. Spoon onto a cookie
sheet lined with parchment paper. Alternatively, spoon into a Ziploc® bag and cut off a corner. Use as a pastry bag to make cookies resemble Hershey® Kisses.
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Low Carb Silky Peanut Butter Pie
Ingredients
1 env. Knox® gelatin
1/4 cup heavy cream + 3/4 cup heavy cream, heated to boiling
8 tbsp. peanut butter
1/2 cup Splenda®
1 pkg. (15 oz.) ricotta cheese
optional whipped topping
Directions
Sprinkle gelatin over 1/4 cup cream. Let stand 2 minutes to soften. Pour hot
cream over and dissolve completely. Using food processor or blender, mix all
ingredients. Pour into a greased pie plate and chill. Cut into 8 pieces and garnish with whipped cream if desired.
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White Chocolate Marbled Pumpkin Cheesecake
Ingredients
2 pkg. (8 oz. each) cream cheese
1 cup Splenda®
1 tsp. vanilla extract
1 tbsp. pumpkin pie spice
4 eggs + 1 egg yolk
3 tbsp. sour cream
1 can (15 oz.) prepared pumpkin
3 squares white chocolate (baking bar), melted in double boiler
Directions
Heat oven to 300º F. (150º C.) Bring all cold ingredients to room temperature. With an electric mixer, combine cream cheese and sugar at slow - medium speed, scraping sides often. Add all other ingredients except eggs and pumpkin. When completely mixed (with no lumps), add eggs and egg yolk, 1 at a time, beating very slowly. When eggs are incorporated, separate out 1 cup of batter, then fold pumpkin into rest of batter. When pumpkin is blended, do not mix any more. To 1 cup of separated batter, add 3 squares of melted white chocolate and blend. Add half of pumpkin batter to a well greased springform pan. Add spoonfuls of white chocolate batter, and then cover with remaining pumpkin batter. Swirl through with spatula to create marbling effect. Place pan on a very large piece of aluminum foil, and fold foil up around pan to create a watertight barrier around cheesecake. Place springform pan in an even larger pan and fill larger pan halfway with water. Place entire water bath containing cheesecake in oven. Cook 1 hour and reduce heat to 200º F. for 1 more hour. Turn oven off and leave cheesecake in until oven is completely cooled. The cheesecake can even be left overnight at this point. Cracks can occur when a cheesecake cools too quickly. Let it set up for several hours in refrigerator, preferably overnight. Garnish with curls of white chocolate. Makes 8-10 servings.
Note: If you don't want to add chocolate, just keep all batter together and make entire cake pumpkin, it will work fine that way, too.
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Dubuque Sunshine Cake
Ingredients
10 egg whites
1-1/2 cups confectioners' sugar, divided
1 tsp. cream of tartar
7 egg yolks
1 tsp. lemon or almond extract
1 cup cake flour
1/4 tsp. salt.
Directions
Heat oven at 350° F. (175º C). Bake in an ungreased tube cake pan. Beat egg whites until they stand in soft peaks. Beat in 1/2 cup confectioners' sugar and cream of tartar. Beat egg yolks until thick. Add 1 cup confectioners' sugar and lemon or almond extract. Beat well and pour over beaten whites. Fold gently until well blended. Sift cake flour and salt over egg mixture. Cut and fold and pour into pan. Bake for 50 minutes. Invert to cool and let stand until thoroughly cool.
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Apple Rhubarb Pie
Ingredients
1 (9") pie shell
6 apples, peeled, cored, chopped
3 rhubarb, diced
1 cup white sugar
2 tsp. ground cinnamon
Directions
Heat oven to 440º F (220º C). Combine apples and rhubarb in a large bowl. Mix sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell. Bake for 40 minutes.
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Caramel Apples DeLuxe
Ingreients
1 cup each water, sugar
1/2 cup heavy cream
1 (10x10") piece of styrofoam
6 popsicle sticks or small wooden dowels
6 golden delicious or red delicious apples
3 oz. white chocolate
3 oz. semi-sweet chocolate, finely chopped
1/4 cup chopped nuts
Directions
In a heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium-low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit.) When mixture "relaxes," set aside to cool and thicken. Cover styrofoam with waxed paper to catch caramel drippings (this will make a stand for the apples as well). Insert sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts. Makes 6 servings.
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Blackberry Puff Pastry Tarts
Ingredients
1 pkg. (10 oz.) frozen puff pastry shells, thawed
1 pkg. (8 oz.) cream cheese, at room temperature
1/2 cup white sugar
1/2 tsp. ground cinnamon
1/4 cup each milk, turbinado sugar
1-1/2 cups fresh or frozen blackberries
Directions
Heat oven to 375º F (190º C). Lightly grease a cookie sheet. Mix cream cheese, sugar and cinnamon in a bowl until thoroughly blended. Set aside. Place puff pastry shells on prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar. Bake until shells expand and turn golden brown, 10 - 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove cap from each shell. Set caps aside. Spoon 2 tbsp. of cream cheese mixture into each shell. Top with 6 - 8 blackberries. Place a puff pastry cap on top of each shell over berries. Return filled pastry shells to oven, and bake until pastry tops are golden brown and filling is warm, about 5 minutes more.
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