Strawberry Bavarian Deluxe (Mousse)

I was asked "How many carbs is a type 2 diabetic allowed for each meal and each snack?" To answer that question I had a talk with my diabetic dietitian and here is what she said "Everyone has a different need when it comes to eatting low carb foods, it is best to ask their doctor or dietitian, But for most type 2 diabetics the rule of 45/15 is a good way to start." That's 45g per meal and 15g per snack. Some may need more or less depending on their medication and how it works or what type of food they eat. I have tried to stay within these limits when posting these desserts. I hope you enjoy these desserts and have been able to adjust to what your body can tolerate. So, with that said, here is another great dessert for you to try. This is a make ahead recipe that needs to be refrigerated for 8 hours or overnight. Some people are allergic to strawberries so you may perfer peaches in this dessert.

Strawberry Bavarian Deluxe

Ingredients:

1/2 bag frozen unsweetened strawberries (one mounded quart)partially thawed
1/4 cup Splenda (artificial sweetener)
1/4 cup low-sugar strawberry preserves
3/4 cup water, divided**
2 Tbsp balsamic vinigar
2 envelopes unflavored gelatin
1 Tbsp honey
1/2 cup pasteurized liquid egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1 pint fresh strawberries
1 cup frozen light whipped topping, thawed

Instructions:

Chill a 2 quart nonstick bundt pan or other mold in freezer. Place strawberries, preserves and sugar substitute in food processor or blender, process until smooth.

**Combine 1/4 cup water and vinegar in small saucepan. Sprinkle in gelatin, let stand about 5 minutes or until softened. Stir in remaining 1/2 cup water and honey. Cook and stir over medium heat until gelatin dissolves.

Whisk gelatin mixture into berry mixture in a medium bowl. Cover and refrigerate until mixture is soupy but not set.

Beat liquid egg whites, vanilla and cream of tartar in large bowl with mixer at high speed until soft peaks form.

Gently fold egg white mixture, one third at a time, into chilled gelatin mixture until mixture is uniform in color. Pour mousse into chilled bunt pan. Cover and refrigerate for 8 hours or overnight.

To unmold, dip bunt pan briefly into large bowl of hot water to loosen. Run tip of knife around top of mold. Center serving plate over top of mold, invert plate and mold. Shake gently to release mold. You may need to refrigerate mold for a few minutes before serving. Serve with whipped topping and fresh strawberries.

Carbs per serving 15g
Fiber 2g
True carb count 13g

Pudding Cookies

Pudding Cookies
(By: Russell Wright)
This is a quick and easy cookie recipe using pudding--pick any flavor you like!
I chose chocolate, of course because like most women, I'm a chocolate lover. You can throw in some semi-sweet chocolate chips or even some pecans or walnuts. Play around with this recipe and come up with one you can call your own.


Original Recipe Yield 1 - 2 dozen

Ingredients

* 3/4 cup buttermilk baking mix
* 1/4 cup vegetable oil
* 1 egg
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup chopped walnuts (optional)

Directions

1. Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional).
2. Place teaspoonfuls on ungreased cookie sheet. Bake at 350* degrees F (175 degrees C) for 10 minutes or until toothpick comes out clean.

Servings Per Recipe: 24



Calories: 68

* Total Fat: 4.3g
* Cholesterol: 9mg
* Sodium: 140mg
* Total Carbs: 7.1g
* Dietary Fiber: 0.3g
* Protein: 1.1g

Mini-Pumpkin Pudding Pies

The chill of winter is in the air so it may be a good time to serve up some warm comfort food. How does warm mini-pies sound to you? One pie is enough for two but dessert lovers may want their own. You can make several and freeze some for later. These mini-pies would be great to serve at your next gathering.

Filling:

1 cup milk
2- 4 serving size pkg. butterscotch** "no sugar" instant pudding/pie filling mix
2- 15 oz cans pumpkin ( or you can use fresh pumpkin)***
1 tsp. pumpkin pie spice
Spiced Whipped Cream (optional)

To save on carbs I suggest using crust made from soy, wheat, or almond flour.
I have even tried flaxseed and all have worked great for these small pies.
Since the crust is small you may want to stick with the original white flour crust.

Crust:

In bowl combine 2+1/2 cups all-purpose flour
2 Tbsp. sweetener (Splenda Baking Sweetener works best)
1 tsp. salt

Using fork, cut 1/3 cup chilled shortening and 6 Tbsp. chilled unsalted butter,
cut into 1/2 inch pieces, until crumbly.
Using fork, stir in 8 to 9 Tbsp. ice water 1 Tbsp. at a time,until
dough just starts to form.
Knead 2 or 3 times in bowl.
Divide pastry into 8 portions.
On floured surface roll portions into 7in. circles
Line the 4 to 5 inch tart pans with pastry, trim edges.
Prick bottom with fork.
Pre-heat oven to 450°F
Bake crust 10 to 12 minutes, or until golden brown

In large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice.
Beat with electric mixer on medium speed for 2 minutes.
Divide mix among the prepared crust,spreading evenly.
Cover and chill for 2 hours to set.
To serve warm pop in microwave for 15 to 20 seconds or less.
Top with spiced whipped cream

To spice whipped cream , in chilled bowl combine 1/2 cup whipping cream, 1 Tbsp. of sugar or sweetener(Splenda) and 1/4 tsp. pumpkin pie spice. Beat with mixer on medium speed until soft peaks form.

** You can use other flavors if you don't care for butterscotch.

*** You can use any fruit pie filling as long as it is sugar free.
I like to make my own to be sure there isn't any added carbs. So give these a try and let me know how they turn out. Get creative and try something new like adding some nuts or some other treat inside these mini-pies.

Almond and Honey-butter Cookies

Almond & Honey-Butter Cookies
was provided by EatingWell

Preparation Time: 40 minutes
Cook Time: 2 1/2 hours Serves: 44

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.



Ingredients:

* 1 cup whole almonds, toasted (see Tip)
* 1 + 1/4 cups whole-wheat pastry flour, (see Note)
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup plus 1/4 cup honey, divided
* 1/3 cup canola oil
* 4 tablespoons unsalted butter, at room temperature, divided
* 1 large egg
* 1 teaspoon vanilla extract
* 3 tablespoons toasted sliced almonds, (see Tip) for garnish

Preparation:

1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.

2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats

3. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.

4. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.


Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant

Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Carbohydrates 12 g
Dietary Fiber 1 g
Fat 5 g
Sodium 43 mg
True carbs=11 g

Easy Apple Crisp

Most apple crisp recipes have much more sugar than listed here, but since this is a diabetic apple crisp, we have to limit the sugar to only 2 teaspoons. If you don't want to risk the consumption of refined sugar**, you may use a sugar substitute instead. I recommend Splenda for baking since high heat does not affect this sweetener. If you don't have much of a sweet craving, you may even choose to make your apple crisp with no added sugar or sugar substitute at all. Whichever you choose it will still be delicious, especially if you use a sweeter apple.

Ingredients (5 - 6 servings)

- 4 baking apples, peeled and cut into 1/4-inch thick slices

- 1 cup uncooked oatmeal

- 1/2 cup all-purpose flour*

- 1/4 cup roasted almonds, chopped

- 2 tsps. brown sugar (or 1/4 tsp. sugar substitute)

- 1/2 tsp. cinnamon

- 1/2 tsp. nutmeg

- 1/4 tsp. ginger

- 1/3 cup butter or margarine

- low-fat whipped cream (optional)

- non-stick cooking spray


Preparation:

Arrange apple slices in a sprayed baking pan. Mix oatmeal, flour, almonds, sugar, cinnamon, nutmeg and ginger together. Put the dry mixture on top of the apple slices. Melt margarine and pour it over the dry mixture. Bake in a preheated 350° F oven for about 30 - 35 minutes or until the topping turns crispy. Top with low-fat whipped cream and serve.

** Read "Sugar is not the Enemy"
* Lower the carbs by using soy or almond flour

Black Forest Trifle

You don't need a trifle dish to show off your trifle. You can even make small individual servings like the one pictured here.

I like making trifles not only do they taste good but they are appealing to the eye.
And this one has the dark cherries that helps lower your blood sugar. Read about dark cherries on my diabetic Squidoo lens at http://squidoo.com/low_carb_recipes

Black Forest Trifle

Ingredients:

(1) 8oz. package no sugar added low fat chocolate cake mix
(1) 4 serving size package sugar-free instant chocolate pudding mix
2 cups milk*
1 pound fresh dark sweet cherries, pitted or one 16 oz. package frozen unsweetened pitted dark sweet cherries, thawed and drained
2 cups frozen,whipped dessert topping thawed
Unsweetened cocoa powder(optional)

Directions:

1. Prepare cake mix as directed on package using a 13x9x2 inch baking pan. Cool in pan for 10 minutes,remove from pan and cut into 1 inch cubes.

2.While cake is cooling, prepare pudding mix as directed on package using the 2 cups of milk. Cover, chill about 25 to 30 minutes, or until set.

3.In a 3 quart trifle bowl or large glass bowl, layer half of the cake cubes,half of the cherries, half of the pudding and half of the whipped topping Repeat the layers. If desired sprinkle with cocoa powder and top with a few cherries.

* To lower the carbs more use soy milk in place of regular milk.

carbs=22g
fiber=1g
True carbs=21g if using regular milk.

Carrot & Spice Bars

Shown without nuts.

These great tasting bars can be used for a mid day snack, for breakfast or for dessert. No matter when you eat them I am sure you will find them very tasty and satisfying. You may have a problem getting one of your own if the kids get to them first. They do love these even though they are made with carrots and bran flakes.
I like them while still warm, with a fresh cup of decaffeinated coffee.
What a great way to start a day!

Ingredients:

1cup milk **
1/4 cup margarine or butter
1 cup bran-flakes (cereal)
2 eggs
3/4 cup grated carrots
1/3 cup golden raisins, coarsely chopped
2 + 1/2 oz pureed carrots***
1 teaspoon grated orange peal
1 teaspoon vanilla
2 cups all-purpose flour****
3/4 cup sugar (or baking Splenda)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup orange juice
1/4 cup toasted pecans (or walnuts, or almonds)

Directions:

Preheat oven to 350°F.
Lightly coat a 13X9 baking pan with nonstick cooking spray, set aside.

Combine milk and margarine(butter) in large microwavable bowl.
Microwave on high 1 minute or until margarine(butter) is melted.
Add cereal. Let stand 5 minutes. Add eggs, whisk to blend. Add grated carrots, raisins, pureed carrots, orange peel and vanilla.

Combine flour, sugar(sweetener), baking soda and cinnamon in medium bowl. Add to mixture, stirring until thoroughly blended. Spread evenly into prepared pan.

Bake 25 minutes or until toothpick inserted into center comes out clean. Insert tines of fork into cake at 1 inch intervals.Or use toothpick... Spoon orange juice over cake. Sprinkle nuts on top and lightly press into cake.

**You may want to use soy milk to lower the carbs more.
***You can use a 2& 1/2 oz jar of baby food carrots for a smoother puree`.
**** You can use almond flour or half regular and half whole wheat.

Total fat 3g
Carbohydrates 19g (when using sugar, regular milk and flour)