Dessert

Berry Crisp

Course: Dessert
Cuisine: American
Keyword: Blueberries, Strawberries
Servings: 8
Calories: 190kcal

Ingredients

Nonstick cooking spray

  • 1 pound strawberries, sliced
  • 1 pint blueberries
  • 1 teespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons low-calorie granulated sugar blend (such as Truvia Baking Blend)
  • 1 1/2 tablespoons gluten-free cornstarch
  • 1 tablespoon cinnamon

Topping

  • 1 cup cup certified gluten-free oats
  • 1 tablespoon low-calorie granulated sugar blend (such as Truvia Sugar Blend)
  • 3 tablespoons

    low-calorie brown sugar blend (such as Truvia or Splenda)

  • 1/2 cup chopped pecans
  • 4 tablespoons trans fat-free margarine, diced

Instructions

  • Preheat oven to 350° F. Spray a 9-inch pie pan with cooking spray.
  • In a medium bowl combine the berries, lemon zest, lemon juice, 2 tablespoons sugar blend, cornstarch, and cinnamon. Mix weil and pour into pie pan.
  • In another medium bowl, place all topping ingredients. Use your hands to work the margarine into the dry ingredients until the mixture is crumbly.
  • Sprinkle the topping mixture evenly over the berries. Bake 55 minutes or until the top is brown and the fruit is bubbly. lf topping is browning too much during baking, cover with aluminum foil. Serve warm.

Notes

Excerpt from The Diabetes Cookbook published by American Diabetes Association. 

Blueberry Almond Pancakes

Course: Dessert
Cuisine: American
Keyword: almond, blueberry, pancakes
Servings: 6
Calories: 240kcal

Ingredients

  • 2 eggs
  • 2 egg whites
  • 3/4 cup light ricotta cheese
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened vanilla almond milk
  • 1 large ripe banana
  • Juice and zest of 1 small lemon (2 tablespoons juice, 1 tablespoon zest)

  • 1 cup almond flour
  • 1/2 cup cup ground flaxseed
  • 1 teaspoon baking powder
  • Nonstick cooking spray
  • 1/2 cup fresh blueberries

Instructions

  • Add the eggs, egg whites, ricotta cheese, vanilla, almond milk, banana, lemon juice, and lemon zest to a blender. Blend until smooth.
  • In a small bowl, combine the almond flour, ground flaxseed, and baking powder. Add the dry mixture to the liquid mixture in the blender and blend until smooth.
  • Coat a nonstick sauté pan with cooking spray and place over medium heat. Scoop a scant 1/3 cup of the pancake mixture into the pan and top with 4-5 blueberries. Let cook until edges begin to brown
    (2-3 minutes); then flip the pancake to continue to cook an additional 2-3 minutes. Remove from the pan and repeat the process for the remaining 5 pancakes.

Notes

Excerpt from The Diabetes Cookbook published by American Diabetes Association. 

Carrot Whoopie Pies

Course: Dessert
Cuisine: American
Keyword: carrot, cream cheese, pie
Servings: 12
Calories: 160kcal

Ingredients

Whoopie pie

  • Nonstick cooking spray
  • 1/2 cup low-calorie brown sugar blend (such as Truvia or Splenda)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup olive oil
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups shredded carrots

Maple cream cheese filling

  • 8 ounces fat-free cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons real maple syrup
  • 2 tablespoons low-calorie granulated sugar substitute (such as Truvia)
  • 1 teaspoon lemon juice

Instructions

  • Preheat oven to 350 ° F. Line two bak­ing sheets with parchment paper and coat with cooking spray. Set aside.
  • In a medium bowl, combine the brown sugar blend, applesauce, oil, egg substi­tute, and vanilla. Mix well and set aside.
  • In a large bowl, combine the flour oats, baking powder, baking soda, cinna­mon, and nutmeg.
  • Make a weil in the center of the dry ingredients. Add the sugar (wet) mix­ture to the dry ingredients all at once and mix well.
  • Stir in the carrots. Scoop mounds of batter the size of a heaping tablespoon onto the baking sheets. Space them about 2 inches apart for a total of 24 cookies (2 sheets of 12).
  • Bake 15 minutes. Set aside to cool.
  • In a small bowl, beat the filling ingre­dients until smooth and fluffy. Spread a light layer of frosting between two cookies.

Notes

Chef tip: You can use map!e extract to cut the carbs a little in the filling.
Excerpt from The Diabetes Cookbook published by American Diabetes Association. 

Gluten Free Banana Bread

Course: Dessert
Cuisine: American
Keyword: Banana, bread
Servings: 16
Calories: 140kcal

Ingredients

  • Nonstick cooking spray
  • 4 medium very ripe bananas, mashed
  • 2 tablespoons olive oil
  • 1 cup low-fat buttermilk
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup low-calorie granulated sugar blend (such as Splenda Sugar Blend)
  • 2 cups gluten-free baking mix
  • 3 tablespoons milled flaxseed

Instructions

  • Preheat oven to 350° F. Spray an 8-by-4-inch loaf pan with cooking spray.
  • In a large bowl, combine bananas, oil, buttermilk, egg whites, vanilla, and sugar blend; mix well.
  • Add gluten-free baking mix and flaxseed and mix until blended. Pour batter into loaf pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.

Notes

Excerpt from The Diabetes Cookbook published by American Diabetes Association.