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Tag: dessert

  • Carrot Cake Whoopie Pies

    Carrot Cake Whoopie Pies

    How to Make Carrot Cake Whoopie Pies

    Here’s a decadent treat to enjoy on special occasions. It even has fresh carrots baked into it!


    15 min prep time


    15 min cook time


    12servings


    1 whoopie pie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and coat with cooking spray. Set aside.
    2. In a medium bowl, combine the brown sugar blend, applesauce, oil, egg substitute, and vanilla. Mix well and set aside.
    3. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and nutmeg.
    4. Make a well in the center of the dry ingredients. Add the sugar (wet) mixture to he dry ingredients all at once and mix well.
    5. Stir in the carrots. Scoop mounds of batter the size of a heaping tablespoon onto the baking sheets. Space them about 2 inches apart for a total of 24 cookies (2 sheets of 12).
    6. Bake 15 minutes. Set aside to cool.
    7. In a small bowl, beat the filling ingredients until smooth and fluffy. Spread a light layer of frosting between two cookies.
    Dessert
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1 whoopie pie


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g

    • Protein
      6g

    • Potassium
      200mg
      4%

    Ingredients

    nonstick cooking spray
    1

    brown sugar substitute
    1/2 cup

    unsweetened applesauce
    1/2 cup

    olive oil
    1/4 cup

    egg substitute
    1/2 cup

    vanilla extract
    1 tsp

    whole wheat flour
    1 cup

    old-fashioned rolled oats
    1 cup

    baking powder
    2 tsp

    baking soda
    1/2 tsp

    ground cinnamon
    1 tsp

    ground nutmeg
    1/4 tsp

    shredded carrots
    2 cup

    fat-free cream cheese
    8 oz

    vanilla extract
    1 tsp

    maple syrup
    2 tbsp

    low-calorie granulated sugar substitute (such as Truvia)
    2 tbsp

    lemon juice
    1 tsp

  • Arroz con Leche (Rice Custard)

    Arroz con Leche (Rice Custard)

    How to Make Arroz con Leche (Rice Custard)

    If you are Latin, then you have most certainly had this delicious dessert! What you probably have not had is a diabetes-friendly version that you will love just as much as the traditional dish. This guiltless version is sugar-free and features extra fiber from brown rice and flax seeds.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here


    5 min prep time


    25 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the rice according to the package directions.
    2. Combine the cooked rice, milk, water, sugar substitute, orange peel, cinnamon stick, flaxseeds, and cloves in a medium saucepan; bring to a boil. Reduce the heat to medium low and simmer, stirring often, until the rice pudding is thick and creamy, about 20 minutes.
    3. Remove from the heat. Remove and discard the orange peel, cinnamon stick, and cloves. Stir in vanilla and ground cinnamon.
    Mexican/Southwestern
    Vegetarian
    Dessert
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      6g

    • Potassium
      230mg
      5%

    Ingredients

    uncooked instant brown rice
    1 cup

    fat-free milk
    2 cup

    water
    1 cup

    granulated zero-calorie sweetener
    2 tbsp

    strip orange peel (3-inch)
    1

    cinnamon stick
    1

    whole flax seeds
    1 tbsp

    whole cloves
    3

    vanilla extract
    1 tsp

    ground cinnamon
    1/2 tsp

  • Strawberry-Lemon Cheesecake

    Strawberry-Lemon Cheesecake

    How to Make Strawberry-Lemon Cheesecake


    5 min prep time


    4servings


    1/3 cup ricotta cheese, 1/2 cup strawberries

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, mix together the ricotta cheese, honey, lemon zest, and cinnamon.
    2. Divide the mixture among four individual dessert dishes. Top each dish with a portion of strawberries and sprinkle with some of the graham cracker crumbs.
    Low Sodium
    Comfort Food
    Italian
    Kid Friendly
    Dessert
    Foodie
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Vegetarian
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1/3 cup ricotta cheese, 1/2 cup strawberries


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      11g

    • Potassium
      240mg
      5%

    Ingredients

    graham cracker (crumbled)
    1

    strawberries (sliced)
    2 cup

    ground cinnamon
    1/2 tsp

    lemon
    1

    honey
    3/4 tsp

    ricotta cheese (nonfat)
    1 1/3 cup

  • Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    How to Make Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Balsamic vinegar and black pepper may seem like odd additions to strawberries, but your taste buds will be delighted! The acidity of balsamic glaze, which is just concentrated balsamic vinegar, brings out the sweetness of the strawberries, while the black pepper adds a touch of heat. These strawberries are great on their own, or use them to top vanilla yogurt. Or, serve on top of a bed of spinach as a side dish with dinner.


    10 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the strawberries and balsamic glaze. Grind the black pepper on top and gently mix. Garnish with sprigs of tarragon.
    2. * Balsamic glaze (sometimes called balsamic syrup) can be found where vinegars are sold. To make your own, heat 3 Tbsp. of balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mediterranean
    Italian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
    Snacks
    Vegan
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    fresh tarragon
    1

    black pepper
    1 pinch

    balsamic glaze
    1 1/2 tbsp

    strawberries (stemmed and halved)
    16 oz

  • Skillet Caraway Cornbread

    Skillet Caraway Cornbread

    How to Make Skillet Caraway Cornbread

    NOTE: The bread may also be prepared in an 8-inch square baking pan coated with nonstick cooking spray. You won’t need the 2 tsp. vegetable oil.


    15 min prep time


    20 min cook time


    16servings


    1 wedge

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. In a small, dry skillet, toast the caraway seeds over medium heat for 2 to 3 minutes, just until lightly browned and fragrant; set aside. When the oven is hot, add 2 tsp. of the vegetable oil to a 9-inch cast-iron skillet. Heat the pan in the oven for 5 minutes.

    2. Meanwhile, in a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and caraway seeds.

    3. In a separate bowl, beat the eggs with a wire whisk. Add the buttermilk, honey, and the 1/4 cup vegetable oil.

    4. Add the wet ingredients to the dry ingredients and mix until just combined.

    5. Carefully add the batter to the hot skillet and bake for 20 to 22 minutes, or until the cornbread is cooked through and a cake tester or toothpick inserted in the middle comes out clean. Let the cornbread cool for 5 minutes. Cut into 16 same-sized wedges and serve warm.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Sides
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    16 Servings



    • Serving Size

      1 wedge


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      75mg
      2%

    Ingredients

    caraway seeds
    1 tsp

    vegetable oil (divided)
    1/4 cup plus 2 tsp

    cornmeal
    1 cup

    whole wheat flour
    1 cup

    baking powder
    1 1/2 tsp

    baking soda
    1/2 tsp

    salt
    1/2 tsp

    eggs
    2

    low-fat buttermilk
    1 cup

    honey
    1/4 cup

  • Pumpkin-Vanilla Pudding

    Pumpkin-Vanilla Pudding

    How to Make Pumpkin-Vanilla Pudding


    1 hr, 10 min prep time


    7 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a 3-quart saucepan, whisk together the sweetener and the corn starch.
    2. In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.
    3. Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.
    4. Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Low Sodium
    Kid Friendly
    Comfort Food
    Dessert
    Foodie
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      170mg
      4%

    Ingredients

    low-calorie sugar substitute
    1/4 cup

    Cornstarch
    2 tbsp

    1% milk
    1 3/4 cup

    eggs
    2

    canned pumpkin
    8 oz

    ground cinnamon
    1 tsp

    ground cloves
    1/4 tsp

    ground ginger
    1/4 tsp

    ground nutmeg
    1/8 tsp

    vanilla bean
    1

    pecans
    1/4 cup

    whipped topping
    1

  • Maple Apples

    Maple Apples

    How to Make Maple Apples

    Sautéing apples caramelizes their natural sugars creating a rich, sweet flavor. These apples are tossed in a low sugar syrup made from apple cider and sugar-free maple syrup for a delicious, diabetes-friendly dessert. Or, serve over plain Greek yogurt for a sweet but filling breakfast.


    7 min prep time


    14 min cook time


    4servings


    1/2 apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Toss the apple slices with the lemon juice.
    2. In a large skillet, heat the oil over medium heat. Add the apples and sauté for 3 minutes. Reduce the heat to low, cover, and simmer for about 6 to 7 minutes, stirring occasionally. Remove the apples from the pan and set aside.
    3. In the same skillet add all the remaining ingredients except the almonds. Bring to a boil and cook over medium-high heat until syrupy, scraping up any bits of apple remaining in the pan. Add back the apples and sprinkle with the sliced almonds.
    Low Sodium
    Kid Friendly
    Comfort Food
    Quick & Easy
    Foodie
    Dessert
    Breakfast and Brunch
    Vegetarian
    Snacks
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 apple


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g

    • Protein
      1g

    Ingredients

    Granny Smith or other tart apple (unpeeled and sliced into 1/2-inch wedges)
    2

    lemon juice
    1 tbsp

    canola oil
    1 tsp

    apple cider
    1/4 cup

    sugar-free maple-type syrup
    1 tbsp

    ground cloves
    1/4 tsp

    ground cinnamon
    1/4 tsp

    slivered almonds (toasted)
    1 tbsp

  • Holiday Pumpkin Pie With Maple-Ginger Crust

    Holiday Pumpkin Pie With Maple-Ginger Crust

    How to Make Holiday Pumpkin Pie With Maple-Ginger Crust

    Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus it gets a nutritional boost from pumpkin puree which is rich in vitamin A. For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.


    15 min prep time


    55 min cook time


    8servings


    1/8 of pie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425ºF.
    2. Make the crust: in a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger, and 1/2 tsp of the ground ginger. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
    3. In a small bowl, mix together the Splenda, cinnamon, the other 1/2 tsp of ground ginger, cloves, and salt.
    4. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
    5. Add in the pumpkin and stir until the mixture is well blended. Dissolve the corn starch in about 2 to 3 Tbsp. of the evaporated milk. Add the corn starch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.
    6. Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425°F. Lower the heat to 350°F, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
    7. Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top each slice with 1 tbsp whipped topping right before serving.
    Low Sodium
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 of pie


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        11g

    • Protein
      2g

    Ingredients

    graham cracker crumbs (about 24 cracker squares)
    1 1/2 cup

    maple syrup
    3 tbsp

    canola oil
    1 tsp

    egg white (lightly beaten)
    1

    finely minced crystallized ginger
    1 tsp

    ground ginger (divided use)
    1 tsp

    low calorie sugar substitute
    1/2 cup

    ground cinnamon
    2 tsp

    ground cloves
    1/4 tsp

    salt
    1/4 tsp

    eggs
    2

    vanilla extract
    1 tsp

    pumpkin puree (not pumpkin pie filling)
    1 (15-oz) can

    Cornstarch
    1 tsp

    evaporated skim milk
    1 (12-oz) can

    light whipped topping
    1/2 cup

  • Sweet Tart Raspberry Phyllo Bites

    Sweet Tart Raspberry Phyllo Bites

    How to Make Sweet Tart Raspberry Phyllo Bites

    This fruity treat is sure to satisfy any sweet tooth! Cooking the raspberries and strawberry jam caramelizes the natural sugars to create a rich, sweet flavor. Plain yogurt adds tartness and creaminess. Light, flaky phyllo shells turn this simple recipe into a decadent treat for one, or to share!

    Find this recipe and more in our cookbook Designed for One!


    5 min prep time


    3 min cook time


    1serving


    5 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the raspberries and fruit spread in a small saucepan, place over medium-high heat, and cook 3 minutes or until the mixture has reduced to a scant 1/4 cup.
    2. Remove from heat, and stir in extract. Allow to cool, about 5 minutes.
    3. Spoon equal amounts in each of the phyllo shells and spoon about 1 teaspoon of yogurt over each shell.
    Low Sodium
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Vegetarian
    Quick & Easy
    Foodie
    Dessert
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    Nutrition facts

    1 Serving



    • Serving Size

      5 pieces


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        12g

    • Protein
      3g

    • Potassium
      85mg
      2%

    Ingredients

    2% plain greek yogurt
    2 tbsp

    mini phyllo dough shells (thawed)
    5

    vanilla extract
    1/8 tsp

    strawberry fruit spread
    1 tbsp

    frozen raspberries
    2/3 cup

  • Mini Apple Chimichanga

    Mini Apple Chimichanga

    How to Make Mini Apple Chimichanga

    This hand-held apple fritter is easy to make. Whole wheat tortillas are filled with a sweet apple filling and baked to perfection.

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    15 min prep time


    15 min cook time


    4servings


    1 chimichanga

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F
    2. In a medium-sized saucepan, combine apples, 2 tbsp Splenda, cinnamon, and water. Bring to a boil, and cook until apples are soft. Remove from heat. Cool to room temperature.
    3. To build the chimichangas, pile 2 tsp apple filling on each tortilla and fold each end over the filling. Roll the tortillas up and secure each one with a toothpick. Lightly coat the tortillas with cooking spray. Place folded tortillas seam side down on baking sheet. Sprinkle evenly with remaining granulated sweetener. Bake for 5 minutes, then turn over and bake 5 minutes more.
    4. Remove chimichangas from the baking sheet and place on individual plates. If desired, garnish with a scoop of ice cream or a dollop of whipped cream.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Mexican/Southwestern
    Budget Friendly
    Dessert
    Quick & Easy
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chimichanga


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g

    • Protein
      4g

    • Potassium
      170mg
      4%

    Ingredients

    apple (cored and chopped)
    2

    zero-calorie granulated sweetener, such as splenda (divided use)
    3 tbsp

    ground cinnamon
    1/2 tsp

    water
    1/4 cup

    8-inch whole wheat flour tortillas
    4

    nonstick cooking spray
    1