So my good friend Sharee has a Christmas dilemma... She has two diabetic relatives coming for Christmas dinner. What in the world do you make for dessert? Well here with me today is Betty Crocker who publishes a wonderful book called the Diabetes Cookbook ;^) Here are three recipe ideas to serve to those who might be counting carbs and sugar.
Fruit and Nut Topped Pound Cake
*I like this one because you could have other toppings for the sugar eaters - toffee, chopped chocolate, whipped cream, toasted coconut, Carmel sauce, etc.
14 servings (less if you are eating less controlled portions)
1 package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2" slices (well, for us sugar eaters, maybe a 1" piece is more like it :^)
2/3 cup soft cream cheese with strawberries, raspberries, OR pineapple
1 can (11 oz) mandarin oranges, well drained
1 1/2 cups bite-sized pieces assorted fresh fruit (kiwifruit, strawberry, raspberry,pear, apple)
1/2 cups reduced fat (or regular if you ask me) chocolate syrup
1/2 cup sliced almonds or toasted coconut
1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3-5 minutes, turning once, until light golden brown.
2. Spread each slice with about 2 tsp cream cheese. Top with orange segments and desired fresh fruit. Drizzle with syrup and sprinkle with almonds or coconut.
Baked Custard with Fresh Raspberry Sauce
3 eggs, slightly beaten (room temperature - you don't want scrambled eggs)
1/3 cup sugar
1 tsp vanilla
dash of salt
2 1/2 cups very warm milk (about 120 degrees)
Fresh Raspberry Sauce (below)
1. Heat oven to 350. Mix egg, sugar, vanilla and salt in medium bowl. Gradually stir in milk (be careful not to scramble your eggs). Pour into six 6oz custard cups. Sprinkle with nutmeg.
2. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
3. Bake about 45 minutes or until knife inserted halfway (or toothpick) between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm with Fresh Raspberry Sauce. Store covered in refrigerator.
Fresh Raspberry Sauce
1 cup fresh or frozen (thawed and drained) raspberries
Place all ingredients into a food processor. Cover and process until smooth. Press through sieve to remove seeds if desired.
1 skim milk
Key Lime Bars
1 1/2 cups graham cracker crumbs (20 squares) (put them in a sealed plastic bag and crush)
1/3 cup butter or margarine, melted
3 Tablespoons sugar
1 package (8oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup Key lime juice or regular lime juice
1 Tablespoon grated lime peel
Additional lime peel if desired
1. Heat oven to 350. Grease bottom and sides of square pan, 9X9X2 inches, with shortening. Mix cracker crumbs, butter and sugar thoroughly with fork. Press evenly in pan. Refrigerate while preparing cream cheese mixture.
2. Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
3. Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For bars, cut into 6 rows by 6 rows. Garnish with additional lime peel. Store covered in refrigerator.
1/2 starch, 1/2 fruit, 1 fat
11-20 g carbs