Diabetes Support

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Category: Desserts (Page 2 of 5)

Rice Pudding Dessert Recipe

Ingredients:
1 cup ricotta
2 packets Stevia
1/4 tsp. cinnamon

Instructions:

Mix it together with a spoon.


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Sugar Plum Recipe

Ingredients:
1/2 lb. cream cheese at room temperature
1/4 cup unsalted butter, at room temperature
4 packages. sugar-free strawberry Jell-o
24 whole cloves
1 1/2 cups unsweetened, desicated, long shred coconut

Instructions:

Beat the cream cheese and butter together until smooth. Beat in 3 packages of the Jell-o until well blended, then stir in the coconut. Sprinkle the one remaining package of Jell-o on a plate.

Form level tablespoons of the mixture into balls and roll in the Jell-o powder. Stick a clove into each ball.

Carb Count: 1 carb per piece. Makes 24 pieces.


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Vanilla Chiffon Dessert Recipe

Ingredients:
1 envelope gelatin
2 1/2 tablespoons stevia
2 eggs — separated
1 1/4 cups heavy cream
1/2 cup water
1 tsp vanilla extract

Instructions:

In medium saucepan, mix gelatin with 1 1/2 tablespoon sweetener. Blend in egg yolks beaten with cream. Let stand one minute.

Stir over low heat until gelatin is completely dissolved, about 5 minutes Add vanilla.

Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add remaining sweetener and beat until stiff. Fold into gelatin mixture.

Place into 4-cup bowl or dessert dishes and chill until set.

Variations:

Lemon chiffon: Omit vanilla. After gelatin is dissolved, cool mixture completely. Add 2 tablespoons lemon juice and 2 teaspoons grated lemon peel.

Peppermint chiffon: Substitute 1/4 tsp peppermint extract for vanilla.

4-5 Servings – 5 carbs each.


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New York Cheese Cake Recipe

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (refine – put in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (See: Stevia Exchange Amounts)
1/3 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Instructions:

Preheat oven to 400 degrees F.

You need to put a cake pan into 1″ of water to make this type of cake. It needs to sit in the middle of the oven. You thus need a cake pan and another pan (roasting pan, etc) where you can put 1″ of water in it and its big enough to hold the cake pan.

In the bowl, use a mixer to beat softened cream cheese, ricotta, sour cream and “sugar substitute” on low speed for about 1 minute until well blended.

Using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended. Do not over-whip.

Pour batter into the cake pan. Place pan into the heated “water bath”. Bake for 15 minutes.

Lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours. It will be done with the top is light golden brown and cake is pulling away from the sides of the pan.

Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will allow cake to keep its height)

Then remove cake and refrigerate before serving.

Serve chilled.

Entire cake is 46 carbs. 8 servings – 4.5 carbs/serving.


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Flan Recipe

Ingredients:
3 egg yolks
2 eggs
1-1/2 cups heavy cream
1 cup water
8 packets Stevia
1 teaspoon almond extract
Cooking spray
2 tablespoons chopped almonds

Instructions:

Heat the oven to 350. Pour boiling water into a roasting tray a bit less then half full.

Mix the egg yolks, eggs, cream, water, stevia, and almond extract in a blender until very smooth. Pour into a 1 quart shallow baking dish.

Place the baking dish into the roasting tray and bake 30-35 minutes until a knife inserted in center comes out clean.

Spray a piece of plastic wrap with cooking spray and place over flan.

Refrigerate for 3 hours and garnish with chopped almonds.


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Diabetic Cheesecake Recipe

Ingredients:
Crust: 1 ½ Cup fine ground almonds
2 tablespoons melted butter
1 tablespoon Stevia

Cheese Cake: 5 – 8oz package of cream cheese
5 large eggs
2 large egg yolks
¼ cup heavy cream
½ teaspoon of vanilla extract
½ teaspoon of either almond or lemon extract (my favorite is the almond)
1 ¾ cups Stevia (approximately 42 packets)

Instructions:

Crust: Mix all ingredients – press evenly into a greased “spring form pan” (I line the bottom and sides of the pan with the new Non-Stick Aluminum foil). Bake crust for 10 minutes at 350° and let cool before adding cheesecake mix.

Cheese Cake: Preheat the oven to 475°.

In a bowl beat cream cheese with sweetener until smooth. Add eggs, cream, yolks and extracts – beat for 5 minutes. Pour mixture into greased or lined spring form pan, and bake for 12 minutes. Turn oven down to 350° and bake for 35 minutes longer. Turn off oven and leave cake in for another 30 minutes.

Remove cake and let cool completely in pan. Refrigerate overnight and remove from pan before serving. Cake may crack during baking but don’t worry – it’s normal. We top the cheesecake with a no-sugar jelly (we like “Fifty50″ brand the best – some of the flavors are peach, black-berry, apricot, and strawberry).

You won’t believe how good this is!
– created and offered by Ann, Rosanne and Jeffrey Lada

Carb Count: 4.4 g per serving.


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Chocolate Ice Cream Recipe

Ingredients:
1 egg
1-1/2 cups Heavy cream
1/4 cup Water
1 teaspoon vanilla
7 packets Stevia
1 tablespoon unsweetened cocoa

Instructions:

Whisk egg until frothy, whisk in water then Heavy cream, vanilla sweetener, cocoa and syrup.

Make sure you whisk until mixture is frothy.

Chill. Add to Ice cream machine.

Carb Count: 3.3 per servings. Serves 4.


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Chocolate Mint Truffles Recipe

Ingredients:
1 1/4 cup whipping cream
1/2 lb. unsweetened chocolate, chopped into small pieces (not Baker’s – too grainy)
16 packets Stevia
1 teaspoon peppermint extract
4 tablespoons cocoa powder

Instructions:

In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the Stevia and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.

Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut.

Keep frozen until you are ready to serve them.

Carb Count: 4 grams per serving. Makes 24.


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Cinnamon Meringues Recipe

Ingredients:
2 egg whites
1/4 teaspoon cream of tartar
12 packets Stevia
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Dash salt

Instructions:

In a medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, Stevia, vanilla and almond extracts.

Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes.

Carb Count: 0.9 per serving. 4 servings.


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Cinnamon Spice Pork Rind Cake Recipe

Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour
6 tablespoons spoonable Stevia (use more or less to adjust to personal tastes) See exchanges with different types of Stevia.
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream
3/4 cup boiling water
4 egg yolks

Cream Cheese Frosting: 8 oz. cream cheese
1/4 cup butter
1 tablespoon vanilla
Stevia to taste

Instructions:

Make pork rinds into flour.

To sour the cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.

Preheat oven to 350F. Lightly grease one 16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square cake pans. Set aside.

In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth.

Beat egg whites until egg whites are thick and frothy. Use a hand mixer on high and continue beating egg whites until stiff, white peaks form. Gently fold in 1/4 of the egg whites into the cinnamon batter.

Fold in the remaining egg whites.

Bake for 30-35 min.

Mix ingredients for cream cheese frosting and frost, if desired.

Approximately 4-5 carbs per serving (1/16th of the cake)


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