Dessert

Cream Cheese Swirl Brownies

Gluten-Free | Vegetarian | Nut-Free
Brownies are the ultimate crowd-pleaser, and I wanted to make sure to add a brownie recipe to this cookbook to assure you that your favorite foods can continue to be your favorite foods. No food is always off-limits when it comes to managing your blood sugar levels, and brownies are (thankfully!) no exception. I hope you enjoy these brownies, savoring every bite, knowing that they are diabetes-friendly and good enough for the entire family.
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: brownie, cream cheese
Servings: 12 (1 brownie each)
Calories: 84kcal

Ingredients

  • 2 eggs
  • ¼ cup unsweetened applesauce
  • ¼ cup coconut oil, melted
  • 3 tablespoons pure maple syrup, divided
  • ¼ cup unsweetened cocoa powder
  • ¼ cup coconut flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons low-fat cream cheese

Instructions

  • Preheat the oven to 350°F. Grease an 8-by-8-inch baking dish.
  • In a large mixing bowl, beat the eggs with the applesauce, coconut oil, and 2 tablespoons of maple syrup.
  • Stir in the cocoa powder and coconut flour, and mix well. Sprinkle the salt and baking powder evenly over the surface and mix well to incorporate. Transfer the mixture to the prepared baking dish.
  • In a small, microwave-safe bowl, microwave the cream cheese for 10 to 20 seconds until softened. Add the remaining 1 tablespoon of maple syrup and mix to combine.
  • Drop the cream cheese onto the batter, and use a toothpick or chopstick to swirl it on the surface. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Cool and cut into 12 squares.
  • Store refrigerated in a covered container for up to 5 days.
  • Option tip: Sprinkle ½ cup of chopped walnuts on the top before baking to make a heartier treat.

Notes

Excerpt from Diabetic Cookbook and Meal Plan for the Newly Diagnosed: A 4-Week Introductory Guide to Manage Type 2 Diabetes, by Lori Zanini RD CDE, published by Rockridge Press. Copyright © 2018 by Callisto Media. All rights reserved.

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.