The Super Diabetes Site

Tag: dessert

  • Gluten-Free Quinoa Chocolate Chip Cookies

    Gluten-Free Quinoa Chocolate Chip Cookies

    How to Make Gluten-Free Quinoa Chocolate Chip Cookies

    You might be wary of trying a cookie made with quinoa, but these high-fiber cookies are delicious and easy! The texture is a little denser than a traditional cookie, but you can eat these cookies without the guilt!


    10 min prep time


    30servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
    2. In a large bowl, whisk together margarine, vanilla, egg and Splenda. Mix until well blended.
    3. Add oats, quinoa and baking mix to mixture and stir well. Fold in chocolate chips.
    4. Drop by Tbsp. onto baking sheet. Bake for 15 minutes.
    5. Cool on wire rack and store in airtight container when cool.
    Low Carb
    Kid Friendly
    Comfort Food
    Vegetarian
    Quick & Easy
    Gluten-Free
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    30 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      55

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      5mg

      2%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%

    • Protein
      1g

    Ingredients

    Smart Balance margarine (softened)
    3 tbsp

    vanilla extract
    1 tsp

    eggs
    1

    low calorie sugar substitute
    1/4 cup

    old-fashioned rolled oats (gluten-free)
    1 cup

    cooked quinoa (cooled)
    2 cup

    baking mix ((such as Pamela’s), gluten-free)
    1/2 cup

    mini-chocolate chips
    1/4 cup

  • Gluten-Free Chocolate Banana Muffins

    Gluten-Free Chocolate Banana Muffins

    How to Make Gluten-Free Chocolate Banana Muffins

    Try to use a gluten-free baking mix that lists brown rice flour as the first ingredient to increase your whole-grain intake. You can substitute gluten-free oats for quinoa flakes if needed here as well.


    20 min prep time


    14servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line muffin tins with muffin papers and spray the papers with cooking spray.
    2. In a large bowl, mix together the oil, sugar, and vanilla. Add the bananas and eggs one at a time. Mix well.
    3. Stir in the baking mix, quinoa flakes, cocoa powder, and water
    4. Spoon the batter into 14 muffin cups. Top each muffin with mini chocolate chips (distribute evenly over all muffins.)
    5. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
    6. Remove from the oven and let the muffins cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack.
    Low Sodium
    Kid Friendly
    Comfort Food
    Quick & Easy
    Vegetarian
    Gluten-Free
    Dessert
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    Nutrition facts

    14 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      155

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      25mg

      8%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        11g

    • Protein
      3g

    • Potassium
      175mg
      4%

    Ingredients

    canola oil
    1/4 cup

    sugar
    1/2 cup

    vanilla extract
    1 tsp

    medium ripe bananas (mashed)
    2

    eggs
    2

    all-purpose Gluten-Free Baking Mix ((such as King Arthur Baking Mix))
    1 cup

    quinoa flakes
    1/2 cup

    cocoa powder
    1/2 cup

    water
    1 tbsp

    mini chocolate chips
    2 tbsp

  • Gluten-Free Chocolate Mug Cake

    Gluten-Free Chocolate Mug Cake

    How to Make Gluten-Free Chocolate Mug Cake

    This quick, easy, and chocolate-y dessert is not only gluten-free, but it’s packed with healthy fiber that can help keep blood glucose levels on track. The addition of fruit boosts the nutrition profile even further, making this a great diabetes-friendly dessert option. Best of all, this chocolate mug cake with fruit is portion-controlled! By making just one serving at a time, you make it much easier to prevent over-indulging.

    Chef’s Tip: No raspberries? No problem! Substitute strawberries or another seasonal fruit


    5 min prep time


    1 min cook time


    1serving


    1 mug cake

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large mug, mix together flour, oats, cocoa powder, baking powder, salt and Truvia. Add in milk, oil, water and vanilla. Stir to mix well.
    2. Microwave for 1 minute to 1 minute 30 seconds. Serve with fresh raspberries.
    Fiber Focused
    Comfort Food
    Kid Friendly
    Quick & Easy
    Vegetarian
    Gluten-Free
    Dessert
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    Nutrition facts

    1 Serving



    • Serving Size

      1 mug cake


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      290mg
      6%

    Ingredients

    gluten-free flour
    1 tbsp

    old-fashioned rolled oats (gluten-free)
    1 tbsp

    unsweetened cocoa powder
    1 tbsp

    baking powder
    1/8 tsp

    salt (or 1/16 tsp)
    1 pinch

    Truvia or other sugar substitute
    4 packet

    skim milk (fat-free)
    2 1/2 tbsp

    olive oil
    1 1/2 tsp

    water
    1 tbsp

    vanilla extract
    1/8 tsp

    raspberries
    1/2 cup

  • Gluten-Free Banana Bread

    Gluten-Free Banana Bread

    How to Make Gluten-Free Banana Bread

    This Gluten-Free Banana Bread can make a nice Valentine treat and it’s gluten-free! Instead of one large loaf, you could make this in four mini loaf pans for smaller breads that could be wrapped up and given as Valentine gifts.


    15 min prep time


    35 min cook time


    16servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Spray a 8×4-inch loaf pan with cooking spray.
    2. In a large bowl, combine bananas, oil, buttermilk, egg whites, vanilla and Splenda Sugar Blend; mix well.
    3. Add gluten-free baking mix and flaxseed and mix until blended. Pour batter into loaf pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
    Kid Friendly
    Comfort Food
    Quick & Easy
    Dessert
    Holidays & Entertaining
    Gluten-Free
    Breakfast and Brunch
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    Nutrition facts

    16 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g

    • Protein
      4g

    • Potassium
      280mg
      6%

    Ingredients

    nonstick cooking spray
    1

    very ripe bananas (mashed)
    4 med

    olive oil
    2 tbsp

    low-fat buttermilk (low-fat)
    1 cup

    egg whites
    2

    vanilla extract
    1 tsp

    sugar substitute
    1/4 cup

    all-purpose Gluten-Free Baking Mix
    2 cup

    ground flax seed
    3 tbsp

  • Fruit Salad with Honey Yogurt

    Fruit Salad with Honey Yogurt

    How to Make Fruit Salad with Honey Yogurt

    Fruit is full of antioxidants, vitamins and fiber. If you want to take this on a road trip – pack fruit in small, individual plastic containers and keep in a cooler.


    10 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together all fruit.
    2. Place 1 cup fruit salad in individual bowl or parfait dish. Top each fruit salad with 1 1/2 ounces Greek yogurt.
    Low Sodium
    Kid Friendly
    Gluten-Free
    Vegetarian
    Snacks
    Sides
    Dessert
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        17g

    • Protein
      5g

    • Potassium
      320mg
      7%

    Ingredients

    strawberries (hulled and sliced)
    2 cup

    watermelon (cut into small chunks)
    2 cup

    cantaloupe (cut into small chunks)
    2 cup

    green grapes
    1 cup

    blueberries
    1 cup

    fat-free honey-flavored Greek yogurt
    2 (6-oz) containers

  • Fruit and Almond Smoothie

    Fruit and Almond Smoothie

    How to Make Fruit and Almond Smoothie

    Start your morning off with this refreshing smoothie. Almond milk is lower in carb than regular milk and is great for people with milk or lactose intolerance.


    5 min prep time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a blender and puree until smooth and thick.
    Low Sodium
    Kid Friendly
    Quick & Easy
    Cooking for 1 or 2
    Vegetarian
    Snacks
    Gluten-Free
    Breakfast and Brunch
    Dessert
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      5g

    Ingredients

    frozen strawberries and peaches
    1 cup

    Plain Nonfat Greek yogurt
    1/2 cup

    unsweetened almond milk
    1 cup

  • Frozen Yogurt Fruit Pops

    Frozen Yogurt Fruit Pops

    How to Make Frozen Yogurt Fruit Pops

    You can make this recipe with any fruit and flavor of yogurt. Try mango chunks with pineapple yogurt, or kiwi halves with strawberry yogurt. You could also try other toppings like coconut or sprinkles instead of pecans.


    10 min prep time


    6servings


    2 pops

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a small baking sheet with wax paper. Set aside.

    2. Insert the cake pop sticks into the top part of the strawberry. Do not pierce through the end of the strawberry.

    3. Dip each strawberry in the yogurt, shaking so that each strawberry is thinly coated. Use a spoon to help coat the strawberries if needed.

    4. Sprinkle 1 teaspoon of pecans over each coated strawberry.

    5. Place the strawberry pops on the baking sheet and freeze for 1-2 hours or until the yogurt is frozen. Once the pops are frozen, remove from the wax paper and serve or put in a freezer zip top bag.

    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    Easy Pantry Recipes
    Vegetarian
    Foodie
    Dessert
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      2 pops


    • Amount per serving



      Calories





      55

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      95mg
      2%

    Ingredients

    pecans (chopped)
    1/4 cup

    cake pop sticks
    12

    blueberry Greek yogurt (non-fat)
    1/2 cup

    strawberries (hulled)
    12

    Wax paper
    1

  • Fall Granola with Pumpkin Seeds

    Fall Granola with Pumpkin Seeds

    How to Make Fall Granola with Pumpkin Seeds

    This granola can make a satisfying snack on it’s own or your can use it to top yogurt or oatmeal. This recipe uses agave nectar, a popular alternative to sugar or honey. However, you should still count the carbs in agave like any other carbohydrate and keep portions small.


    10 min prep time


    14servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
    2. In a small bowl, whisk together agave nectar and Splenda Brown Sugar blend.
    3. In a medium bowl, mix together all remaining ingredients. Pour agave nectar over mixture and stir to coat.
    4. Spread oat mixture on baking sheet and bake for 30 minutes. Let cool and store in airtight container.
    Low Sodium
    Kid Friendly
    Quick & Easy
    Snacks
    Vegetarian
    Breakfast and Brunch
    Dessert
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    Nutrition facts

    14 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      4g

    • Potassium
      110mg
      2%

    Ingredients

    agave nectar
    1/3 cup

    low-calorie brown sugar substitute
    3 tbsp

    old-fashioned rolled oats
    2 cup

    ground cinnamon
    1/2 tsp

    ground nutmeg
    1/8 tsp

    roasted pumpkin (pepita) seeds
    2/3 cup

    cranberries (dried)
    2/3 cup

    walnuts (chopped)
    1/2 cup

  • Dairy-Free Chocolate Ice Cream

    Dairy-Free Chocolate Ice Cream

    How to Make Dairy-Free Chocolate Ice Cream

    Bananas, avocado and coconut milk are the secret ingredients in this recipe. To make it a mousse, just refrigerate instead of freezing and serve with a dollop of light cool whip and fresh berries on top.


    5 min prep time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all of the ingredients to a food processor or blender and blend until completely smooth, stopping occasionally to scrap the sides of the food processor.
    2. If you have a homemade ice cream maker, blend the mixture in the ice cream maker for 10 minutes, then pack into a container and freeze. If you do not have an ice cream maker, just pack and freeze.
    3. To serve, bring the ice cream out of the freezer about 20 minutes before serving to slightly thaw so it’s easier to scoop.
    Low Sodium
    Fiber Focused
    Comfort Food
    Kid Friendly
    Vegan
    Dessert
    Foodie
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      2g

    • Potassium
      370mg
      8%

    Ingredients

    ripe medium-size bananas
    2

    medium-size avocados (ripe)
    2

    lite coconut milk
    1/3 cup

    cocoa powder
    1/3 cup

    low calorie sugar substitute
    1/4 cup

  • Cool Weather Cobbler

    Cool Weather Cobbler

    How to Make Cool Weather Cobbler

    “This is my take on a classic apple crumble,” says cookbook author and nutrition expert, Katie Cavuto. “But I wanted to pay homage to the natural sweetness of the fruit instead of lobbing on the sugar. Arrowroot powder thickens this whole-fruit filling and fresh ginger, cinnamon, and orange zest lend robust flavors to this treat. And the topping adds more than just crunch; with oats, whole-wheat flour, pumpkin seeds, almonds, and maple syrup, it’s a tasty way to get your nutrients.”


    20 min prep time


    45 min cook time


    18servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F.
    2. To make the filling, toss together all the fruit, the arrowroot powder, cinnamon, ginger, and orange zest in a medium bowl. Spread the filling in the bottom of an 8 x 12-inch baking dish.
    3. To make the topping, stir together the almond flour, oats, flour, pumpkin seeds, almonds, cinnamon, and salt in another medium bowl. Drizzle in the canola oil, olive oil, and maple syrup and mix until evenly combined.
    4. Crumble the topping over the filling and bake for 40 minutes, or until the topping is brown and the fruit is bubbling. Remove cobbler from the oven and set aside to cool for 10 minutes before serving.
    CKD Dialysis
    Kidney-Friendly
    Comfort Food
    Dessert
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    Nutrition facts

    18 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      5g

    • Potassium
      220mg
      5%

    Ingredients

    apple and/or pears (peeled, cored, and sliced)
    6 med

    cranberries and/or pitted cherries (fresh or frozen)
    1 cup

    arrowroot powder
    1 tbsp

    ground cinnamon
    1 tsp

    fresh ginger (grated)
    1 tsp

    orange zest (freshly grated)
    1 tsp

    almond flour
    1 cup

    old-fashioned rolled oats (gluten-free)
    2 cup

    whole wheat flour
    1/2 cup

    pumpkin seeds (unsalted, toasted)
    1/4 cup

    almonds (raw, sliced)
    1/4 cup

    ground cinnamon
    1 tsp

    fine sea salt
    1/4 tsp

    canola oil
    2 tbsp

    Extra Virgin Olive Oil
    1 tbsp

    pure maple syrup (preferably grade B)
    1/3 cup