The Super Diabetes Site

Tag: dessert

  • Mini-Pumpkin Tarts

    Mini-Pumpkin Tarts

    How to Make Mini-Pumpkin Tarts

    No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!


    10 min prep time


    30servings


    1 tart

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
    3. In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
    4. Fill each muffin cup with pumpkin-cream cheese mixture.
    5. Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.
    Low Sodium
    Low Carb
    Kid Friendly
    Holidays & Entertaining
    Dessert
    Quick & Easy
    Vegetarian
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    Nutrition facts

    30 Servings



    • Serving Size

      1 tart


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      15mg

      5%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      30mg
      <1%

    Ingredients

    light cream cheese (softened)
    8 oz

    mini vanilla wafer cookies
    30

    light sour cream
    1/4 cup

    low calorie sugar substitute
    1/4 cup

    eggs
    1

    vanilla extract
    1/2 tsp

    canned pure pumpkin
    3/4 cup

    ground cinnamon
    1/2 tsp

    ground nutmeg
    1 pinch

  • Low Fat Pumpkin Panna Cotta

    Low Fat Pumpkin Panna Cotta

    How to Make Low Fat Pumpkin Panna Cotta

    Panna cotta is a creamy, custard-like dessert. This panna cotta recipe is pumpkin-flavored – perfect for the upcoming holidays! It’s even preportioned for you in ramekins to help you with portion control.


    15 min prep time


    8servings


    1 ramekin

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk together milk, Splenda Brown Sugar, low-fat buttermilk and unflavored gelatin in a medium saucepan off the heat. Let it sit for 5 minutes.
    2. In a medium bowl, whisk together Greek yogurt, pumpkin and pumpkin pie spice. Set aside.
    3. Place milk and gelatin mixture on the stovetop over medium heat. Stirring frequently, heat until milk just begins to bubble. Do not boil.
    4. Add hot milk mixture to pumpkin mixture and whisk until smooth and combined.
    5. Divide pumpkin mixture evenly among 8 4-oz ramekins or dessert cups and refrigerate for at least 1 hour (best if overnight).
    6. To serve, top each panna cotta with 1 Tbsp. fat-free whipped topping.
    Low Sodium
    Comfort Food
    Dessert
    Holidays & Entertaining
    Vegetarian
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      1 ramekin


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      4g

    Ingredients

    skim milk
    1 cup

    low-calorie brown sugar substitute
    1/4 cup

    low-fat buttermilk
    1/2 cup

    unflavored gelatin
    1 packet

    Plain Nonfat Greek yogurt (non-fat)
    1/2 cup

    pumpkin puree (15-ounce, not pumpkin pie filling)
    1 can

    pumpkin pie spice
    2 tsp

    ramekins (4-ounce, or other dessert cups)
    8

    whipped topping (fat-free)
    1/2 cup

  • Lemon Thyme Greek Frozen Yogurt

    Lemon Thyme Greek Frozen Yogurt

    How to Make Lemon Thyme Greek Frozen Yogurt

    Serve this frozen yogurt with fresh raspberries for a festive dessert.


    15 min prep time


    6servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an ice cream maker if using. If not using, omit this step.
    2. Combine Splenda Sugar Blend, water, thyme, lemon zest and lemon juice in a small sauce pan. Heat to a boil and then remove from heat to cool. Remove thyme sprig.
    3. Once the lemon mixture is cooled, whisk in to the Greek yogurt. Pour into the ice cream maker and churn until frozen and thick. Serve immediately and freeze leftovers in a plastic container.
    4. If not using an ice cream maker, whip mixture with an electric mixer or by hand with a whisk for 3 minutes. Add to a plastic container and freeze.
    Low Sodium
    Low Carb
    Comfort Food
    Vegetarian
    Foodie
    Gluten-Free
    Dessert
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        6g

    • Protein
      11g

    • Potassium
      130mg
      3%

    Ingredients

    Greek style plain yogurt (non-fat)
    3 cup

    lemon (zested and juiced)
    1

    fresh thyme
    1 sprig

    water
    2 tbsp

    low-calorie sugar substitute
    1/2 cup

  • Lemon Chiffon With Fresh Berries

    Lemon Chiffon With Fresh Berries

    How to Make Lemon Chiffon With Fresh Berries

    Author Barbara Seelig-Brown says, “This deliciously sweet tart dessert is very refreshing with a melt-in-your-mouth quality. It is light enough to enjoy without feeling guilty. Including fruit in a dessert helps to reduce the calorie and fat content. You can make it a day or two before a party and it will be even better once the flavors have blended.”


    70 min prep time


    10 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place lemon juice and sugar substitute in saucepan. Heat and stir until sugar dissolves. Remove from heat.

    2. Crack eggs into the bowl and whisk well. Slowly pour the lemon sugar mix into the eggs while whisking. Whisk for 1 minute, then return the egg mixture to the saucepan. 

    3. Whisk and cook on low to medium for several minutes until the egg mixture thickens. (The more you whisk, the lighter the mixture will be.) This will take 2-5 minutes depending on your equipment. The mixture is ready to be removed from heat when it coats the back of a spoon. 

    4. Refrigerate for one hour or more. It will thicken more as it cools.

    5. Place some of the lemon chiffon in a dessert glass or bowl and spoon berries over top. Alternate layers of lemon cream and berries. Top with berries.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    American
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      110mg

      37%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      4g

    • Potassium
      140mg
      3%

    Ingredients

    lemon juice (about 2 large lemons)
    1/3 cup

    low-calorie sugar substitute
    1/2 cup

    eggs
    4 large

    fresh berries (such as strawberries, blueberries, and blackberries)
    3 cup

  • Kid-Friendly Raspberry Smoothie Pops

    Kid-Friendly Raspberry Smoothie Pops

    How to Make Kid-Friendly Raspberry Smoothie Pops

    Try these tasty and easy smoothie pops that go perfect on a hot summer day. With a lower carb and sugar content than store-bought popsicles, both kids and adults will love this diabetes-friendly treat.


    5 min prep time


    4servings


    1 pop

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender mix together all ingredients until smooth.
    2. Pour smoothie mixture evenly into 4 ice pop molds. Insert ice pop handle on top. Place upright and freeze until solid; about 3 hours.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Quick & Easy
    Easy Pantry Recipes
    Snacks
    Vegetarian
    Dessert
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pop


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      3g

    • Potassium
      230mg
      5%

    Ingredients

    small banana
    1

    unsweetened frozen raspberries
    1 cup

    Greek berry yogurt (non-fat)
    2 oz

    skim milk
    1/2 cup

  • Just Peachy Bowls

    Just Peachy Bowls

    How to Make Just Peachy Bowls

    These gorgeous “bowls” look so impressive, but they’re really easy to prepare. You’ll actually be making your own flavored greek yogurt, which is the best way to create the flavor and sweetness level just right for you. When dolloped over juicy peaches, the result is simply divine—especially when the fruit is at its peak in the spring or summer. Grilling the peaches makes this dessert uniquely sweet and smoky, but if you’re looking for an even quicker dessert, you can skip the grill and leave the peaches raw.


    8 min prep time


    3 min cook time


    4servings


    1 bowl

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, stir together the yogurt, honey, and vanilla.
    2. Spritz the cut side of peach halves with cooking spray and place the peaches cut-side-down on a hot grill. Grill until grill marks start to form, and the peaches are heated through, 2-3 minutes.
    3. Place each peach half onto a small plate, cut-side up. Top each half with the yogurt mixture, almonds, and mint, and serve.
    Grilling
    Dessert
    Quick & Easy
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 bowl


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g

    • Protein
      7g

    • Potassium
      270mg
      6%

    Ingredients

    Greek yogurt (fat-free plain)
    1 cup

    honey
    1 tsp

    pure vanilla extract
    1/4 tsp

    large fully ripened peaches (halved, pits and stems removed)
    2

    nonstick cooking spray
    1

    natural sliced almonds pan-toasted, or roasted pistachios
    2 tbsp

    small fresh mint leaves
    20

  • High-Fiber Zucchini Muffins

    High-Fiber Zucchini Muffins

    How to Make High-Fiber Zucchini Muffins

    The pureed black beans boost the fiber in this recipe without affecting flavor. You’ll be surprised how moist these gluten-free muffins turn out, and no one would guess that they are made with beans.


    20 min prep time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray.
    2. Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside.
    3. Use a paper towel to wring out excess moisture from grated zucchini, set aside.
    4. In a large bowl combine baking mix, salt, cinnamon and nutmeg.
    5. In another bowl, whisk together eggs, Splenda Sugar Blend, oil, vanilla and vinegar. Add black bean mixture and mix well.
    6. Make a well in dry ingredients and add wet ingredients. Mix well.
    7. Gently fold zucchini into muffin batter.
    8. Spoon batter into 12 muffin cups.
    9. Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
    10. Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack.
    11. Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.
    Kid Friendly
    Gluten-Free
    Breakfast and Brunch
    Dessert
    Holidays & Entertaining
    Vegetarian
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      20mg

      7%

    • Sodium
      335mg

      15%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      5g

    • Potassium
      210mg
      4%

    Ingredients

    nonstick cooking spray
    1

    black beans (15-ounce, rinsed and drained)
    1 can

    water
    1/4 cup

    zucchini (grated, (about 1 1/2 medium zucchini))
    2 cup

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

    salt
    1/2 tsp

    ground cinnamon
    2 tsp

    ground nutmeg
    1/4 tsp

    eggs
    1

    egg whites
    2

    low calorie sugar substitute
    1/2 cup

    canola oil
    3 tbsp

    vanilla extract
    1 tsp

    Apple Cider Vinegar
    1 tsp

  • High-Fiber, Gluten-Free Brownies

    High-Fiber, Gluten-Free Brownies

    How to Make High-Fiber, Gluten-Free Brownies

    Don’t be afraid of the black beans in this recipe. You can’t taste them and they give a nutrition kick and fiber boost that you won’t find in regular brownies. Try topping them with fresh raspberries too.


    15 min prep time


    20 min cook time


    12servings


    1 brownie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray.

    2. In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well.

    3. Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. Pour into the prepared pan.

    4. Bake for 18-20 minutes

    5. Let cool at least 15 minutes before cutting and removing from the pan. Cut into 12 equal-sized brownies.

    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Comfort Food
    American
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 brownie


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      3g

    • Potassium
      124mg
      3%

    Ingredients

    nonstick cooking spray
    1 whole

    black beans (rinsed and drained)
    3/4 cup

    olive oil
    1/4 cup

    water
    2 tbsp

    eggs (1 egg plus 2 egg whites)
    3 large

    cocoa powder
    1/4 cup

    low calorie sugar substitute (plus 1 tbsp)
    1/4 cup

    instant coffee
    1 tsp

    vanilla extract
    1 tsp

    mini chocolate-chips (gluten-free)
    1/4 cup

    all-purpose Gluten-Free Baking Mix
    1/3 cup

  • Grilled Peaches With White Balsamic And Mascarpone Cream

    Grilled Peaches With White Balsamic And Mascarpone Cream

    How to Make Grilled Peaches With White Balsamic And Mascarpone Cream

    When they’re tossed on the grill, peaches develop a rich, jam-like flavor, which is divine when paired with mascarpone cheese and a drizzle of balsamic and honey.


    10 min prep time


    about 15 min cook time


    8servings


    1 peach half, 2 tablespoons mascarpone cream, and 1 tablespoon nut crumble

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an outdoor grill or grill pan to medium-high. Preheat the oven to 400°F.
    2. In a large bowl, toss the peaches with the oil until well coated. Grill peaches cut-side down until charred, 2–3 minutes, then transfer them to a baking dish, cut-side up, and drizzle with the white balsamic vinegar.
    3. Roast the peaches, uncovered, for 10–15 minutes, or until tender.
    4. Meanwhile, in the bowl of a food processor, combine the yogurt, mascarpone, honey, and vanilla. Purée until smooth.
    5. In a blender, pulse together the walnuts and cinnamon to form a crumble.
    6. Remove peaches from the oven and serve each peach half with 2 tablespoons mascarpone cream and 1 tablespoon nut crumble.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Grilling
    Comfort Food
    Vegetarian
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 peach half, 2 tablespoons mascarpone cream, and 1 tablespoon nut crumble


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        13g

    • Protein
      4g

    • Potassium
      220mg
      5%

    Ingredients

    peaches (halved, pits removed)
    4

    vegetable oil
    1 tbsp

    white balsamic vinegar
    1/2 cup

    strained yogurt (fat-free, plain, Greek or skyr)
    1 cup

    mascarpone cheese
    2 tbsp

    honey
    1 tbsp

    vanilla extract
    1/4 tsp

    walnuts (chopped)
    1/4 cup

    ground cinnamon
    2 tsp

  • Grilled Angel Food Cake With Melted Berries

    Grilled Angel Food Cake With Melted Berries

    How to Make Grilled Angel Food Cake With Melted Berries


    15 min prep time


    10 min cook time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a medium bowl with a large piece of aluminum foil, pressing the foil into the sides of the bowl well.
    2. Add the berries, Splenda, maple syrup, cardamom, and balsamic vinegar over all.
    3. Wrap the foil up, forming a package, and twist the top so the liquid doesn’t escape.
    4. Preheat the grill over medium-high heat and place the berry package on the grill.
    5. Grill for 5–6 minutes, turning and shaking the package occasionally. Spray the cake slices lightly with vegetable oil to prevent sticking and add the cake slices to the grill to mark. Grill gently for 2–3 minutes, place on a serving dish and pour the melted berries over the cake.
    6. If desired, serve with sugar-free whipped cream or low- or no-fat Greek yogurt.
    Low Sodium
    CKD Dialysis
    Kidney-Friendly
    Grilling
    Comfort Food
    Vegetarian
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        15g

    • Protein
      2g

    • Potassium
      125mg
      3%

    Ingredients

    mixed berries (such as strawberries, blueberries, blackberries, and raspberries)
    3 cup

    low-calorie sugar substitute
    1 tsp

    maple syrup
    1 tbsp

    cardamom (ground)
    1/4 tsp

    balsamic vinegar
    4 tsp

    angel food cake, cut into eight (1-inch-thick slices)
    1

    vegetable oil
    1