Delicious Dessert Recipes…
12 07 2011Yes, diabetics can enjoy dessert, too! Gone are the days, such as my grandmother endured, of having to pass on dessert because you are diabetic. By being careful, you can enjoy dessert. The recipes in this article are easy to make and allow the diabetic to enjoy a tasty dessert!
Heavenly Delight:
1 can ( 8oz peaches in juice ( no syrup), drained, raised, and drained again
1 small package ( 4 serving size) Raspberry Flavored Sugar-Free Gelatin
3/4 cup of boiling water
1/2 cup cold water
3/4 cup sugar- free whipped topping, thawed
Removed 6 peaches slices and save for garnish, if desired.
Dice remaining peaches.
Dissolve the gelatin in the boiling water, stirring until all gelatin is dissolved. Combine the cold water with enough ice to made 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining ice! Add the diced peaches to the gelatin.
Put 2/3 cup of the gelatin mixture into each of six dessert cups or parfait glasses. Chill for 10 minutes until almost set. Spoon whipped topping into the glasses alternately with remaining gelatin. Top each with a dollop of the whipped topping and/ or a reserved peach slice. Chill approximately 30 minutes to soft set.
Approximately 30 calories each.
Frozen Chocolate Mousse:
12- ounces fat-free cream cheese, softened and divided into thirds
2- ounces dark chocolate, melted and cooled slightly
1 tub ( 8 ounces) frozen light whipped topping, thawed
2- ounces white baking chocolate ( made with cocoa butter), melted and cooled slightly
2- ounces milk chocolate, melted and cooled slightly
3 tbsp toasted hazelnuts or almonds, chopped
chocolate syrup, if desired for garnish
Line 9- inch loaf pan with heavy-duty aluminum full that extends over sides of the pan, set aside. In a medium bowl, beat one-third of the cream cheese for 30 seconds using an electric mixer set on medium speed. Beat in the dark chocolate, fold in a third of the whipped topping, spread evenly in the bottom of the prepared pan. Cover and freeze 30 minutes or just until firm.
While mixture is in the freezer, in another mixing bowl, beat another third of the remaining cream cheese with mixer on medium speed for 30 seconds. Beat in white chocolate and another third of the whipped topping. Spread mixture over the frozen dark chocolate. Cover and freeze another 30 minutes or just until firm.
While the mixture is in freeze, repeat the above process again using the milk chocolate. Once spread in the pan, sprinkle with the toasted nut. Cover and freeze at least 2 hours up to 24 hours.
To serve, lift the dessert out of the pan using the foil. If necessary, let stand at room temperature about 15 minutes before removing from pan. Cut diagonally into 10 wedges.
Drizzle chocolate syrup over top of wedges when serving, if desired.
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