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Tag: dessert

  • Berry Oatmeal Crisp

    Berry Oatmeal Crisp

    How to Make Berry Oatmeal Crisp

    This crisp features a flavorful, fresh berry base topped with a decadent oat crumble that no one will be able to resist! The dish is sweetened with fresh berries and Splenda® Granulated Sweetener instead of sugar for a satisfying dessert with less carbs and calories. It’s easy for even a beginning baker to make, and even easier to eat and fall in love with.


    15 min prep time


    45 min cook time


    9servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F and lightly coat an 8×8-inch baking pan with nonstick cooking spray.

    2. In a food processor, pulse rolled oats, butter, almond butter, 1/2 cup flour, 2 tablespoons Splenda Sweetener and 1/2 teaspoon kosher salt until mixture is crumbly. Set aside.

    3. In a large bowl, whisk together remaining tablespoon of flour, 1 tablespoon sweetener, 1/2 teaspoon kosher salt. Add strawberries, blueberries, raspberries, and vanilla extract. Toss to combine.

    4. Transfer fruit to prepared baking dish and top with reserved topping mixture. Bake for 40 to 45 minutes, or until bubbling and golden brown. Let cool at least 20 minutes before serving. Optional: top with non-fat whipped topping to serve (check product nutrition facts to determine nutrition information).

    Dessert
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    Nutrition facts

    9 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    rolled oats
    1 cup

    cold unsalted butter (cut into small pieces)
    2 tbsp

    almond butter
    2 tbsp

    all-purpose flour (divided use)
    1/2 cup plus 1 tbsp

    Splenda® Granulated Sweetener (divided use)
    3 tbsp

    salt (divided use)
    1 tsp

    strawberries (sliced)
    2 cup

    blueberries
    1 cup

    raspberries
    1 cup

    vanilla extract
    1 tsp

  • 4-Ingredient Peanut Butter Cookies

    4-Ingredient Peanut Butter Cookies

    How to Make 4-Ingredient Peanut Butter Cookies

    These flourless peanut butter cookies are deliciously soft, thick, and chewy; are loaded with flavor; and are low in carbohydrates! You can make these using just one bowl and only four simple ingredients. Splenda® Granulated Sweetener is used instead of sugar so you can enjoy a sweet treat with less calories and carbs.


    20 min prep time


    10 min cook time


    20servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F. In a large bowl, mix together peanut butter, Splenda sweetener, egg, and vanilla extract. Chill mixture in the fridge for at least 10 minutes.

    2. Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. Press lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.

    3. Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.

    Low Carb
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Quick & Easy
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    Nutrition facts

    20 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        1g

        2%

    • Protein
      3g

    • Potassium
      76mg
      2%

    Ingredients

    peanut butter
    1 cup

    Splenda® Granulated Sweetener
    1 cup

    large egg (beaten)
    1

    vanilla extract
    1 tsp

  • Candied Mixed Nuts

    Candied Mixed Nuts

    How to Make Candied Mixed Nuts

    This is the easiest, BEST candied nuts recipe ever! Making this recipe will fill your kitchen with warm cinnamon scents, and can be enjoyed with no added sugars! This recipe takes just minutes to mix up and is ready in under an hour. These candied nuts are made with Splenda® Stevia Sweetener instead of sugar, making them lower in calories and carbs than traditional candied nuts.


    10 min prep time


    30 min cook time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 300°F. Spray a baking sheet with cooking spray.

    2. In a bowl, combine pecans, walnuts, and almonds. Add beaten egg whites, tossing to coat.

    3. In another bowl, combine Splenda Sweetener, cinnamon, and salt. Sprinkle over nuts; toss to coat. Spread mixture evenly in prepared pan.

    4. Bake for 30–40 minutes, stirring every 10 minutes, until nuts are toasted. Cool completely.

    Low Carb
    Dessert
    Holidays & Entertaining
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      160mg
      3%

    Ingredients

    pecans (unsalted)
    3/4 cup

    unsalted walnut halves
    3/4 cup

    unsalted whole blanched almonds
    1/2 cup

    egg whites (lightly beaten)
    2

    Splenda® Stevia Sweetener
    16 packet

    ground cinnamon
    1 tsp

    salt
    1/2 tsp

  • Strawberry Banana “Ice Cream”

    Strawberry Banana “Ice Cream”

    How to Make Strawberry Banana “Ice Cream”

    Frozen bananas are the surprising base for this creamy, soft-serve “ice cream.” It’s dairy-free and vegan, low in saturated fat, made with no added sugars, and still totally delicious! Perfect for when you are craving dessert. You could use fresh or frozen strawberries. If using frozen, let them thaw first.


    2 hre prep time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Peel bananas and slice into 1/4-inch rounds. Place in a bowl and freeze for at least 2 hours.

    2. Once bananas are frozen, add them to a blender or food processor along with the strawberries and coconut milk. Blend on high speed 30 seconds. 

    3. Scrape down the sides of the blender and blend on high 30 more seconds. Repeat this process until mixture is smooth and the texture of soft-serve ice cream. 

    4. You can serve immediately or freeze for 30 minutes for a firmer texture.

    Kid Friendly
    Comfort Food
    Vegetarian
    Vegan
    Gluten-Free
    Budget Friendly
    Dessert
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      310mg
      7%

    Ingredients

    banana(s)
    2

    sliced strawberries
    1 cup

    coconut milk
    2 tbsp

  • Quinoa Dessert Pudding

    Quinoa Dessert Pudding

    How to Make Quinoa Dessert Pudding

    This dessert has the same comfort and flavor of rice pudding, but it’s made with quinoa which is a high-protein whole grain and diabetes superfood. Be sure to rinse the quinoa before cooking—this helps avoid any bitter taste.


    5 min prep time


    45 min cook time


    9servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Rinse quinoa under cold
      water
      for 2 minutes.
    2. Whisk together milk,
      fat-free half-and-half,
      brown sugar blend, vanilla,
      cinnamon,
      and nutmeg in
      a medium saucepan over
      medium heat. Bring to a
      simmer.
    3. Once the milk mixture is
      simmering, stir in quinoa and
      reduce heat to a low simmer.
      Partially cover the pan and
      cook 40 minutes, stirring every
      10 minutes.
    4. When quinoa is done
      cooking,
      stir in toasted
      pumpkin
      seeds and serve.
    Comfort Food
    Dessert
    Gluten-Free
    One Pot
    Vegetarian
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    Nutrition facts

    9 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      7g

    • Potassium
      300mg
      6%

    Ingredients

    quinoa
    1 cup

    skim milk
    1 1/2 cup

    fat-free half-and-half
    1 1/2 cup

    low-calorie brown sugar blend, such as Truvia or Splenda
    1/4 cup

    vanilla extract
    1 tsp

    ground cinnamon
    1/2 tsp

    ground nutmeg
    1/4 tsp

    pumpkin seeds (toasted)
    1/2 cup

  • Orange and Apple Bars

    Orange and Apple Bars

    How to Make Orange and Apple Bars

    These bars, with their thin layer of tasty apple
    butter, are a delightful snack or dessert. The crust is made with heart-healthy oats to boost the fiber.


    20 min prep time


    35 min cook time


    24servings


    1 bar

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F. Lightly spray an
      8-inch square baking dish with cooking spray.
    2. In a medium bowl, stir together the oatmeal,
      flour, sugar, cardamom, nutmeg, and baking soda.
    3. In a small bowl, using a fork, lightly beat the
      egg whites. Stir in the oil and 2 tbsp fresh orange juice.
    4. Add the egg white mixture to the oatmeal
      mixture, stirring until the combined mixture holds
      together. Press three-fourths of the mixture into the
      baking dish.
    5. In a medium bowl, whisk together the fruit butter
      and 2 tsp of the orange zest. Using a rubber scraper, spread
      the fruit butter mixture over the oatmeal mixture.
      Sprinkle with the remaining oatmeal mixture.
    6. Bake for 30–35 minutes, or until the top is
      golden brown. Transfer the dish to a cooling rack
      and let cool completely, then cut into 24 equal bars.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Dessert
    Vegetarian
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    Nutrition facts

    24 Servings



    • Serving Size

      1 bar


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        2g

        4%

    • Protein
      1g

    • Potassium
      40mg
      <1%

    Ingredients

    nonstick cooking spray
    1

    old-fashioned oats
    1 cup

    whole-wheat flour
    1 cup

    sugar
    1/4 cup

    ground cardamom
    1/2 tsp

    ground nutmeg
    1/4 tsp

    baking soda
    1/4 tsp

    egg whites
    2

    canola oil
    3 tbsp

    orange (zested and juiced)
    1

    apple butter
    1 1/2 cup

  • Morir Soñando (Orange Cream)

    Morir Soñando (Orange Cream)

    How to Make Morir Soñando (Orange Cream)

    This gelatin dessert is a delicious interpretation of the classic Dominican morir soñando shake, which consists of cane sugar, milk, orange juice, and ice.
    Receta en Español aquí.


    20 min prep time


    10 min cook time


    4servings


    about 3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the vanilla cream layer: Sprinkle 1 packet of gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Add the evaporated milk, 1 tbsp of the sugar substitute, and vanilla. Stir over low heat until the gelatin is completely dissolved, about 5 minutes. Remove from the heat. Pour, dividing evenly, into 4 (6-oz) dessert glasses. Refrigerate until mixture is set but not firm, about 2 hours.
    2. To make the orange layer: Sprinkle the remaining gelatin packet over 1/2 cup cold water in a small saucepan; let stand 1 minute. Add the zest, juice, and remaining 2 tsp of sugar substitute. Stir
      over low heat until the gelatin is completely dissolved, about 5 minutes.
      Remove from the heat; let cool to room temperature. Pour, dividing evenly,
      over vanilla cream layer in the dessert glasses. Refrigerate until set, about 4
      hours. Serve each topped with 2 Tbsp fat-free, sugar-free, non-dairy whipped
      topping, if desired.
    Latin American
    Dessert
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    Nutrition facts

    4 Servings



    • Serving Size

      about 3/4 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        2g

    • Cholesterol
      5mg

      2%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        16g

    • Protein
      10g

    • Potassium
      430mg
      9%

    Ingredients

    unflavored gelatin (divided use)
    2 (7-g) envelopes

    cold water
    1 cup

    evaporated skim milk
    1 (12-oz) can

    granulated zero-calorie sweetener (such as stevia) (divided use)
    1 tbsp plus 2 tsp

    vanilla extract
    1 tsp

    grated zest of 1 clementine or orange
    1

    orange or clementine juice
    1 cup

  • Instant Pot Chia Berry Crepes

    Instant Pot Chia Berry Crepes

    How to Make Instant Pot Chia Berry Crepes

    Chia seeds are a diabetes superfood—they’re loaded with fiber, omega-3 fatty acids, and antioxidants. They also form a gel when added to liquids, so they can help thicken sauces, dressings, and jellies. In this recipes, chia seeds are combined with frozen berries to create a jam-like fruit filling with very little added sugar.

    You can make your own crepes or look for premade crepes in the produce section of your grocery store for a super easy sweet treat. Or you could use the chia-berry jam to top toast, waffles, or oatmeal for breakfast.

    Find this recipe and more in The Instant Pot Diabetes Cookbook.

    Find more diabetes-friendly Instant Pot recipes here.


    5 min prep time


    5 min cook time


    4servings


    1 crepe

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the berries, 1/2 cup of the water, and the chia seeds in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 1 minute.
    2. Use a quick pressure release. When the valve drops, carefully remove the lid.
    3. In a small bowl, stir together the remaining 1 Tbsp of water and the cornstarch. Stir until the cornstarch is dissolved.
    4. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Stir the cornstarch mixture into the berries. Bring to a boil and boil for 1 minute, or until thickened slightly.
    5. Turn off the heat. Stir in 2 Tbsp of the powdered sugar and the almond extract. Place the berry mixture in a medium bowl and let stand for 15 minutes to cool slightly.
    6. Spoon equal amounts of the berry mixture down the center of each crepe (about 1/3 cup per crepe). Fold the ends over to overlap slightly. Spoon the remaining 1 Tbsp of powdered sugar into a fine mesh sieve and sprinkle evenly over each crepe. Top each crepe with 1/4 cup yogurt and serve immediately.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Sodium
    Vegetarian
    Quick & Easy
    Foodie
    Dessert
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 crepe


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        17g

    • Protein
      8g

    • Potassium
      190mg
      4%

    Ingredients

    frozen blueberries
    1 cup

    frozen raspberries
    1 cup

    water (divided use)
    1/2 cup plus 1 tbsp

    chia seeds
    2 tsp

    Cornstarch
    2 tsp

    powdered sugar (divided use)
    3 tbsp

    almond extract
    1/8 tsp

    premade crepes
    4

    plain 2% Greek yogurt
    1 cup

  • Peppermint Chocolate “Nice Cream”

    Peppermint Chocolate “Nice Cream”

    How to Make Peppermint Chocolate “Nice Cream”

    There’s no dairy in this “nice cream”! Bananas provide its delectable creaminess and sweetness. Next time you have overripe bananas on the counter, don’t throw them out—peel and cut them into “coins,” lay the coins out on a baking sheet and freeze until frozen solid, then store them in a freezer-safe container. 

    As you’re puréeing the nice cream, it starts out looking crumbly—and you might not think it’s going to work. Just be patient. It’ll all of a sudden become velvety smooth. Cacoa nibs add a nice chocolatey crunch to this vegan treat with no added sugar.

    Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

     


    10 min prep time


    3servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the frozen banana coins, cocoa powder, and extracts to a food processor. Cover and pulse 10 times to chop the bananas.
    2. Process the banana mixture on high speed until creamy, about 2½ minutes. Every 30 seconds, stop and scrape down the inside of the food processor.
    3. Add the cacao nibs and pulse 3 times to combine.
    4. Enjoy immediately, soft-serve style. Or freeze until solid; at serving time, set it out for 15 minutes, scoop, and serve.
    Fiber Focused
    Kid Friendly
    Comfort Food
    Vegetarian
    Vegan
    Quick & Easy
    No Cook
    Dessert
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    Nutrition facts

    3 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        11g

    • Protein
      2g

    • Potassium
      410mg
      9%

    Ingredients

    fully ripened bananas (sliced into coins and frozen)
    2 med

    unsweetened cocoa powder
    3 tbsp

    vanilla extract
    1/2 tsp

    peppermint extract
    1/4 tsp

    cacao nibs
    1 tbsp

  • Ronaldo’s Apple Pie

    Ronaldo’s Apple Pie

    How to Make Ronaldo’s Apple Pie

    This “apple pie” recipe from Chef Ronaldo Linares ditches the buttery crust without sacrificing any of the flavor of a classic apple pie.


    10 min prep time


    1 hr cook time


    3servings


    1 apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. Core the apples, making sure to leave the bottoms intact. Cut off the top of
      each apple, about 1/4 inch from the top.
    3. In a medium bowl, combine 2 tablespoons lime juice and 2 cups water. Soak
      the apples in the water for about 5 minutes to prevent browning.
    4. In another bowl, add almond butter, cinnamon, nutmeg, vanilla extract,
      remaining lime juice, and pumpkin spice. Mix together.
    5. Remove apples from water and pat dry. Stuff each apple with 1 tablespoon
      almond butter mixture. Once all apples are stuffed, place them in a deep
      baking dish. Add about 1/2 inch water to the baking dish, and make sure
      apples are upright in the water. (The water keeps the apples from drying out.)
      Bake for 1 hour. While the apples bake, keep an eye on the water level; add
      more water if needed.
    6. Once apples are fork tender, remove from baking dish and serve.
    Fiber Focused
    Vegetarian
    Vegan
    Gluten-Free
    Dessert
    Cooking for 1 or 2
    Budget Friendly
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    Nutrition facts

    3 Servings



    • Serving Size

      1 apple


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      40g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        28g

    • Protein
      4g

    • Potassium
      390mg
      8%

    Ingredients

    apples such as Gala or Fuji
    3

    lime juice (divided)
    2 tbsp plus 1/2 tsp

    almond butter
    3 tbsp

    ground cinnamon
    1/8 tsp

    ground nutmeg
    1/8 tsp

    vanilla extract
    1/8 tsp

    pumpkin pie spice
    1/8 tsp