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Tag: dessert

  • Raspberry Swirl Frozen Yogurt Bark

    Raspberry Swirl Frozen Yogurt Bark

    How to Make Raspberry Swirl Frozen Yogurt Bark

    Raspberry Swirl Frozen Yogurt Bark: Dive into this light dessert and say goodbye to excess sugar and calories! Enjoy the raspberry swirl complimented by tangy Greek yogurt, fresh blueberries, and a crunch of coconut flakes. Each serving is only 70 calories with 8 grams of protein!


    10 min prep time


    4 hr cook time


    6servings


    1 slice (4×4 inch square)

    Print Recipe >

    Step-By-Step Instructions:

    1. Cover a freezer-safe tray with parchment paper.

    2. In a bowl, stir together yogurt, vanilla, and ¼ cup of Splenda Multi-Use Syrup until evenly combined. Scoop yogurt onto the freezer-safe tray, and carefully spread it out to ¼-inch thickness with a spatula.

    3. In a small bowl, add raspberries with 2 tablespoons of Splenda Multi-Use Syrup and mash with the back of a fork. (If using frozen raspberries, microwave until softened.) Mixture should become jam-like. Dollop the raspberry mixture around the yogurt. Using the back of a spoon, create pretty swirls of raspberry red around the yogurt.

    4. Sprinkle fresh blueberries and coconut on top. Freeze at least 4hours, or overnight.

    5. Remove Yogurt Bark from freezer. Gently break bark into smaller hand-held sized pieces. Enjoy immediately or store in the freezer and use within 1 week.

    Kid Friendly
    Vegetarian
    Dessert
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slice (4×4 inch square)


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      8g

    • Potassium
      140mg
      3%

    Ingredients

    Plain Nonfat Greek yogurt
    2 cup

    pure vanilla extract
    1 tsp

    Splenda® Multi-Use Syrup (divided)
    1/3 cup

    fresh or frozen raspberries
    1/2 cup

    Fresh Blueberries
    1/2 cup

    unsweetened coconut flakes
    1 tbsp

  • Spiced Dutch Baby with Pumpkin Butter

    Spiced Dutch Baby with Pumpkin Butter

    How to Make Spiced Dutch Baby with Pumpkin Butter

    The batter for this large, crepe-like pancake comes together in just about five minutes. Simmer pumpkin butter on the stove while the pancake cooks, filling the kitchen with the sweet, spicy aroma of fall. Serve the Dutch baby tableside, cutting wedges right out of the cast iron and topping them with warm pumpkin butter, walnuts, and a fine dusting of powdered sugar.

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    20 min prep time


    50 min cook time


    8servings


    1 slice & 1 tbsp. pumpkin butter

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    Step-By-Step Instructions:

    1. Make the pumpkin butter:
      A. In a small saucepan combine the pumpkin purée, apple cider, 1/2 tsp cinnamon, 1/4 tsp salt, and apple cider vinegar. Heat over medium while stirring often.
      B. Once the mixture is bubbling, lower the heat to medium-low and cook, stirring frequently and scraping down the sides until the mixture has darkened in color and the canned pumpkin flavor has cooked off, about 30 minutes.
      C. Remove the pumpkin butter from heat and stir in the pumpkin spice sweet drops. The pumpkin butter can be made ahead of time and will keep in the fridge for 7–10 days.

    2. Preheat the oven to 425 degrees F. Place a 10” cast iron pan in the preheating oven.

    3. In a small bowl mix the whole wheat flour, coconut sugar, nutmeg, cardamom, cinnamon, and salt.

    4. Put the eggs into a blender and blend on low for a minute, until smooth and frothy. Add the milk and one tablespoon of the butter and blend until combined.

    5. Add the flour mixture and blend on low until just combined. If you don’t have a blender, the batter may be mixed by hand.

    6. Place the remaining tablespoon of butter in the preheated cast iron pan. Swirl the butter around until it has completely melted and coated the pan. Pour the batter into the pan, return the pan to the oven, and bake for 20 minutes.

    7. Remove the pancake from the oven, slice into wedges, and serve immediately. Top each slice with a spoonful of the pumpkin butter, a scoop of the walnuts, and a light dusting of powdered sugar, if desired.

    Kid Friendly
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice & 1 tbsp. pumpkin butter


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      5g

    • Potassium
      170mg
      4%

    Ingredients

    pumpkin puree (15 ounces)
    1 can

    apple cider
    1/2 cup

    ground cinnamon (divided use)
    1 1/2 tsp

    salt (divided use)
    1/2 tsp

    Apple Cider Vinegar
    1 tsp

    pumpkin spice flavored stevia drops
    30 drops

    eggs (at room temperature)
    3 large

    skim milk (at room temperature)
    1/2 cup

    whole wheat flour
    1/2 cup

    coconut sugar
    1 tbsp

    freshly grated nutmeg
    1/4 tsp

    ground cardamom
    1/4 tsp

    unsalted butter
    2 tbsp

    chopped toasted walnuts (for serving)
    1/2 cup

    powdered sugar (for serving)
    1 tsp

  • Plum Muffins

    Plum Muffins

    How to Make Plum Muffins

    These plum muffins combine the goodness of juicy plums with diabetes-friendly ingredients, ensuring a satisfying treat that won’t derail your meal eating plan and lets you savor the sweet moments. without compromise.


    15 min prep time


    20 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Grease a muffin tin or line with paper liners.

    2. In a large bowl, combine flour, sugar substitute, baking powder, baking soda, cinnamon, and salt.

    3. In another bowl, mix applesauce, milk, eggs, oil, and vanilla.

    4. Add wet ingredients to dry ingredients and stir until just combined. Fold in chopped plums. Spoon batter into muffin cups, filling two-thirds full.

    5. Bake for 15–20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

    Kidney-Friendly
    Fiber Focused
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Vegetarian
    Foodie
    Dessert
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      131mg
      3%

    Ingredients

    whole wheat flour
    2 cup

    baking sugar substitute
    5 tbsp

    baking powder
    2 tsp

    baking soda
    1/2 tsp

    ground cinnamon
    1/2 tsp

    salt
    1/4 tsp

    unsweetened applesauce
    1/2 cup

    skim milk
    1/2 cup

    eggs (beaten)
    2 whole

    vegetable oil
    1/4 cup

    vanilla extract
    1 tsp

    plums (small diced)
    1 cup

  • Maple-Pumpkin Spice Oatmeal Cookies

    Maple-Pumpkin Spice Oatmeal Cookies

    How to Make Maple-Pumpkin Spice Oatmeal Cookies

    Enjoy all the flavors of fall with these hearty maple-pumpkin spice oatmeal cookies. Diabetes-friendly and made using natural sugars, these cookies will satisfy your pumpkin spice sweet tooth without derailing your diabetes management plan.


    10 min prep time


    25 min cook time


    14servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or use silicone baking mats.
    2. In a medium bowl, stir together the oats, flour, baking powder, salt, and pumpkin pie spice.
    3. Add the applesauce, dried apricots, maple syrup, butter, and oil to a blender. Cover and blend until well combined. Add the egg and vanilla extract and blend until puréed like a smoothie. Pour the batter into the dry mixture in the medium bowl and stir until well combined. Note: The batter will seem slightly loose (runny).
    4. Drop 7 cookies on each baking sheet, about 2 well-rounded measuring tablespoons each. Bake until browned on the bottom, about 25 minutes.
    5. Remove cookies from the oven and let cool completely on the baking sheets on racks. Store the soft-chew cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
    Kid Friendly
    Vegetarian
    Snacks
    Gluten-Free
    Dessert
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    Nutrition facts

    14 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      20mg

      7%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        3g

        6%

    • Protein
      2g

    • Potassium
      115mg
      2%

    Ingredients

    old-fashioned rolled oats
    1 1/4 cup

    all-purpose flour or whole-wheat pastry flour
    1/2 cup

    baking powder
    1 tsp

    sea salt
    3/4 tsp

    pumpkin pie spice or ground cinnamon
    3/4 tsp

    unsweetened applesauce
    1/2 cup

    dried apricots (about 7 or 8 pieces)
    2 oz

    pure maple syrup
    1/4 cup

    unsalted butter (room temperature)
    4 tbsp

    sunflower or avocado oil
    2 tbsp

    eggs
    1 large

    pure vanilla extract
    1 1/2 tsp

  • Chocolate Peanut Butter Cup Yogurt Parfait

    Chocolate Peanut Butter Cup Yogurt Parfait

    How to Make Chocolate Peanut Butter Cup Yogurt Parfait

    If you’re a fan of chocolate and peanut butter, you’ll love this chocolate peanut butter cup yogurt parfait as a complete breakfast meal. The deliciously crunchy chocolate granola is sweetened with zero-calorie Splenda® Stevia Sweetener, and the yogurt is sweetened with Splenda® Stevia Liquid Sweetener, which means you can enjoy this yogurt parfait with no added sugars!


    15 min prep time


    40 min cook time


    3servings


    1 parfait

    Print Recipe >

    Step-By-Step Instructions:

    1. For the chocolate granola:
      Preheat oven to 275 degrees F. Cover a baking sheet with parchment paper.

    2. In a medium bowl, add peanut butter. Pour in oats and stir until oats are covered with peanut butter. Add almonds and Splenda Stevia Sweetener and stir until completely incorporated. Add cocoa powder and salt, stirring again until combined evenly.

    3. Spread mixture out onto the baking sheet. Make sure granola is in a thin layer so it gets toasted evenly. Bake for 20–25 minutes (bake longer for crunchier granola, and a shorter time for chewier granola).

    4. Remove and let cool. Put aside ½ cup granola for the parfaits and store the rest in an airtight container and enjoy within a week!

    5. For the parfait:
      In a small bowl, mix Greek yogurt, Splenda Stevia Liquid Sweetener, vanilla extract, and 1 tablespoon peanut butter.

    6. Build parfaits in three small jars by smearing 1 teaspoon of peanut butter in the bottom of each. Scoop 1/3 cup of yogurt mixture into each jar.

    7. Sprinkle about 2 ½ tablespoons granola into each jar. Refrigerate until ready to enjoy.

    Kid Friendly
    Dessert
    Snacks
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    Nutrition facts

    3 Servings



    • Serving Size

      1 parfait


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      246mg
      5%

    Ingredients

    unsweetened creamy peanut butter (For the chocolate granola)
    1/2 cup

    whole rolled oats (For the chocolate granola)
    1 1/2 cup

    sliced almonds (For the chocolate granola)
    2 tbsp

    Splenda® Stevia Sweetener (For the chocolate granola)
    1/4 cup

    unsweetened cocoa powder (For the chocolate granola)
    1/4 cup

    Kosher Salt (For the chocolate granola)
    1/4 tsp

    Plain Nonfat Greek yogurt
    1 cup

    Splenda® Stevia Liquid Sweetener
    2 tsp

    vanilla extract
    1/4 tsp

    creamy natural peanut butter (divided)
    2 tbsp

    chocolate granola
    1/2 cup

  • Grilled Strawberries on “Crème” with Balsamic Glaze

    Grilled Strawberries on “Crème” with Balsamic Glaze

    How to Make Grilled Strawberries on “Crème” with Balsamic Glaze

    This diabetes-friendly recipe for grilled strawberries on crème with balsamic glaze is sure to impress! Utilizing natural sweeteners like maple syrup or honey includes extra nutrients. The Greek yogurt adds some extra protein to help keep you feeling satisfied after eating this delicious dessert. This is also a great choice if you are looking for gluten-free or vegetarian sweet treat.


    10 min prep time


    5 min cook time


    2servings


    ½ plate (9 strawberry halves)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together the yogurt, Neufchâtel, and honey until thick and creamy. Spread the crème onto a serving platter or board.
    2. Prepare and preheat a grill or grill pan. Brush the cut side of the strawberry halves with the oil and grill over direct medium-high heat, cut-side down, until rich grill marks form, about 4 minutes.
    3. Arrange the strawberries on the crème. Drizzle with the balsamic glaze, sprinkle with the almonds and fresh herbs, and serve.
    4. *Make your own balsamic reduction sauce: Add 1/4 cup balsamic vinegar to a small saucepan, bring to a boil over high heat, then reduce heat to medium and cook, stirring a couple times, until it can just coat the back of a spoon (to yield about 1 1/2 tablespoons), about 5 minutes. (Note: The balsamic reduction thickens slightly as it cools.)
    Fiber Focused
    Italian
    Vegetarian
    Snacks
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      ½ plate (9 strawberry halves)


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g
      • Added Sugars
        2g

        4%

    • Protein
      9g

    • Potassium
      270mg
      6%

    Ingredients

    Plain Nonfat Greek yogurt
    2/3 cup

    light cream cheese (at room temperature)
    1 tbsp

    honey
    1/2 tsp

    strawberries (stems removed, halved)
    9 large

    sunflower or avocado oil
    2 tsp

    balsamic glaze or balsamic reduction sauce*
    1 tbsp

    sliced almonds (pan-toasted or raw)
    2 tsp

    extra small fresh basil or mint leaves
    1 tbsp

  • Dark Chocolate Zucchini Bread Snack Squares

    Dark Chocolate Zucchini Bread Snack Squares

    How to Make Dark Chocolate Zucchini Bread Snack Squares

    If you’ve got a chocolate craving, try these naturally sweetened dark chocolate zucchini bread snack squares! Moist and rich, these brownie-like treats are a great dessert for people with diabetes. Plus, you can easily customize this recipe to your favorite flavors!

    Want to add a little crunch? Stir in chopped pistachios, chopped walnuts, or cacao nibs along with the zucchini.

    Note: Optional ingredients are not included in the nutritional analysis.


    15 min prep time


    40 min cook time


    15servings


    1 square

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Brush a 9- by 13-inch baking pan with 1/2 teaspoon of the oil. Line just the bottom of the pan with parchment paper.
    2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
    3. In a large bowl, whisk together the mashed bananas, eggs, the remaining 1/4 cup oil, the vanilla, and orange zest until well combined. Add the dry mixture and stir until just combined. Add the zucchini and stir until evenly combined.
    4. Spread the batter evenly into the prepared pan. Bake until springy to the touch, about 35 to 38 minutes.
    5. Cool completely in the pan on a rack. Cut into 15 squares and serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
    Comfort Food
    Kid Friendly
    Dessert
    Snacks
    Vegetarian
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    Nutrition facts

    15 Servings



    • Serving Size

      1 square


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      210mg
      4%

    Ingredients

    sunflower or avocado oil
    1/4 cup + 1/2 teaspoon

    whole wheat pastry flour or flour of choice
    1 1/2 cup

    unsweetened cocoa powder (packed)
    1/3 cup

    baking powder
    3/4 tsp

    baking soda
    1/2 tsp

    Sea Salt
    1/2 tsp

    mashed fully ripened bananas (about 3 medium bananas)
    1 1/2 cup

    eggs
    2 large

    pure vanilla extract
    1 1/2 tsp

    grated orange zest
    1 1/2 to 2

    zucchini (coarsely grated (do not drain))
    1 large

  • Peanut Butter Blondies with Cacao Nibs

    Peanut Butter Blondies with Cacao Nibs

    How to Make Peanut Butter Blondies with Cacao Nibs

    If you love peanut butter cups, you’ll love these diabetes-friendly peanut butter blondies with cacao nibs! These cakey bars use natural sweeteners to pump up the flavor and nutrients for this dessert. The blondie bars are rich with peanut butter flavor and are great for when you are craving a sweet treat that won’t disrupt your diabetes management plan.


    10 min prep time


    25 min cook time


    16servings


    1 blondies

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Lightly brush the bottom and sides of an 8-inch square baking pan with 1/2 teaspoon of the oil. Line just the bottom with parchment paper. Alternatively, use a silicone baking pan.
    2. Add the remaining 3 tablespoons oil, the butter, and dates to a blender container. Cover and blend until just combined. Add the apple butter, egg, and vanilla and almond extracts and blend again until a smooth, pudding-like consistency forms, at least 1 minute on high speed.
    3. Transfer the batter to a medium mixing bowl. Add the peanut butter and salt and stir until combined. Add the flour and stir until combined. Add the cacao nibs and stir until evenly combined.
    4. Evenly spread the batter in the prepared pan. Bake until springy to the touch, about 25 minutes.
    5. Allow to cool in the pan on a rack. When cool, cut into 16 squares and serve. Or store in the refrigerator for up to 1 week or the freezer for up to 2 months.
    Kid Friendly
    Dessert
    Snacks
    Vegetarian
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    Nutrition facts

    16 Servings



    • Serving Size

      1 blondies


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      15mg

      5%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      170mg
      4%

    Ingredients

    sunflower or avocado oil (divided)
    3 tablespoons + 1/2 teaspoon

    unsalted butter (melted)
    2 tbsp

    pitted dates (about 1 cup)
    5 oz

    no-added-sugar apple butter (spread)
    2/3 cup

    eggs
    1 large

    vanilla extract
    1 1/2 tsp

    almond extract
    1/4 tsp

    no-added-salt, no-added-sugar peanut butter
    1/2 cup

    sea salt
    3/4 tsp

    whole-wheat pastry flour
    3/4 cup

    cacao nibs (or to taste)
    2 tbsp

  • Cocoa-Peppermint Power Pudding, Plant-Based

    Cocoa-Peppermint Power Pudding, Plant-Based

    How to Make Cocoa-Peppermint Power Pudding, Plant-Based

    Fresh mint is the star of the show in this naturally sweetened, vegan cocoa-peppermint power pudding recipe! Perfect for the holiday season or when you want a refreshing dessert, this recipe is diabetes-friendly and high in fiber thanks to the chickpeas. It’s also a great snack option for kids!


    4 hr prep time


    6servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the chickpeas with all the chickpea liquid (aquafaba), dates, cocoa powder, 6 of the peppermint leaves, the extracts, salt, and plant-based milk to a blender and purée on high speed until velvety smooth and warm, about 4 minutes.
    2. Spoon the pudding into small dessert dishes, juice glasses, or mini jars. Chill in the refrigerator for at least 4 hours or overnight. Garnish with the remaining 6 peppermint leaves to serve.
    Fiber Focused
    Kid Friendly
    Vegetarian
    Vegan
    Snacks
    No Cook
    Dessert
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    Nutrition facts

    6 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        15g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      320mg
      7%

    Ingredients

    canned no-added-salt chickpeas (do not drain)
    15 oz

    pitted dates (about 15 dates—varies based on size)
    4 oz

    unsweetened cocoa powder (packed)
    1/3 cup

    fresh peppermint leaves (divided)
    12 leaves

    pure vanilla extract
    1 1/4 tsp

    peppermint extract
    1/4 tsp

    sea salt
    1/4 tsp

    unsweetened plant-based milk of choice
    1/3 cup

  • Cookie Dough Hummus

    Cookie Dough Hummus

    How to Make Cookie Dough Hummus

    If you’ve ever been tempted to eat raw cookie dough, then try satisfying that craving with this cookie dough hummus! It has all the flavor of cookie dough but without the excess calories and sugar. Like any dessert hummus, the base of cookie dough hummus is garbanzo beans (also called chickpeas), which are a good source of protein. The sweetness comes from Splenda® Brown Sugar Blend, which contains half the calories and sugar of regular brown sugar. 

     


    10 min prep time


    14servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a food processor, add all ingredients except chocolate chips. Process until mixture is smooth. Scrape down the sides of the food processor bowl and blend again. If mixture is too thick, thin it out with a splash of almond milk.

    2. Scoop mixture into serving bowl, and top with chocolate chips. Serve with fresh fruit or no sugar added cookies!

    CKD Non-Dialysis
    Low Carb
    Kid Friendly
    Vegetarian
    Vegan
    No Cook
    Gluten-Free
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    14 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        2g

        4%

    • Protein
      3g

    • Potassium
      110mg
      2%

    Ingredients

    chickpeas (garbanzo beans) (drained and rinsed well)
    1 (15-ounce)

    unsweetened cashew butter
    3 tbsp

    unsweetened almond milk
    1/4 cup

    low-calorie brown sugar substitute
    2 tbsp

    vanilla extract
    1 tsp

    almond extract
    1/4 tsp

    quick cooking oats
    1 tbsp

    no sugar added chocolate chips
    1/4 cup