Peach Mousse

 

Ingredients:

1 package (3 ounces) peach or orange gelatin

1 cup boiling water

3 medium ripe peaches, sliced

2 tablespoons honey

1/4 teaspoon almond extract

1 cup light whipped cream

Fresh mint and additional peach slices, optional



Directions:

In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture.

Cover and refrigerate until syrupy, about 1-1/2 hours. Beat on high speed until doubled in volume, about five minutes. Fold in the whipped cream. Spoon into dessert dishes. Refrigerate until firm, about one hour.

Garnish with mint and additional peaches if desired. Yield: 8 servings



Nutritional Analysis per serving: 46 calories, 23mg Sodium, 1mg Cholesterol, 10g Carbohydrate, 1g Protein, 1g Fat, 1g Fiber

Diabetic Exchange: 1/2 starch

Lemon Cheesecake with Fresh Berries (diabetic)

(makes 16 servings)



1/2 tablespoon (7.5 g) margarine

1/3 cup (35 g) graham cracker crumbs

2 cups (450 g) nonfat cottage cheese, drained

14 ounces (400 g) soft tofu, drained

1 cup (236 ml) nonfat yogurt cheese

grated zest of 1 lemon

1/4 cup (59ml) fresh lemon juice

1/2 teaspoon (2.5 ml) vanilla extract

2 large egg whites

1/2 cup (118 ml) egg substitute

7 packets sugar substitute that will not break down

when heated, or

to taste

2 tablespoons (16 g) unbleached all-purpose flour

1 cup (150 g) fresh strawberries

16 perfect strawberries for garnish, cleaned with

stems intact



Grease the sides and bottom of a 9-inch ( 23cm)

springform pan with margarine. Dust with graham

cracker crumbs. Refrigerate until ready

to fill. Preheat oven to 350° F (180°C), gas mark 4.

In a food processor or blender, process cottage cheese

and tofu until smooth. Add all other ingredients

except the strawberries. Process for 3 minutes until

very smooth and light. Pour into prepared springform

pan. Place a sheet of aluminum foil on the middle rack

of the oven under the springform to protect the oven.



Bake for 1 1/2 to 1 3/4 hours, until the filling is

set, slightly puffed, and golden brown at the edges.

Cool on a wire rack for 45 minutes. Refrigerate until

chilled, 2 hours. Remove the sides of the springform

pan.

Whirl the cup of strawberries in a food processor to

make a puree.

Spoon puree over each serving and garnish with one

perfect strawberry, sliced to the stem and fanned out.



Per serving: 74 calories (17% calories from fat), 8 g

protein, 1 g total fat (0.2 g saturated fat), 7 g

carbohydrates, 0 dietary fiber, 3 mg cholesterol, 153

mg sodium



Diabetic exchanges: 1 very lean protein, 1/2

carbohydrate (bread/starch)

CHOCOLATE-PEANUT BUTTER PARFAITS

Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
 
INGREDIENTS

- 1 package (4-serving size) sugar-free instant
or cook-and-serve chocolate pudding mix
- 2 cups nonfat or low-fat milk
- 2 tablespoons shaved dark chocolate (optional)

PEANUT BUTTER MIXTURE:

- 3 tablespoons nonfat or low-fat milk
- 3 to 4 tablespoons smooth peanut butter
- 2 cups nonfat or light whipped topping

DIRECTIONS

Prepare the pudding using the milk according to package
directions. Chill well before assembling the parfaits.

To make the peanut butter mixture, combine the milk and
peanut butter in a medium bowl and whisk until smooth.
Fold in the whipped topping.

To assemble the parfaits, place 1/4 cup of the pudding
in the bottom of each of flour 8-ounce balloon wine glasses.
Top the pudding with 1/4 cup of the peanut butter mixture.

Top the peanut butter layer in each glass with a quarter of the
remaining pudding and then a quarter of the remaining peanut
butter mixture. Top each serving with a sprinkling of chocolate
if desired. Cover and chill for at least 2 hours before serving.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 213, Carbohydrate: 28 g, Cholesterol: 2 mg,
Fat: 6.3 g, Saturated Fat: 1.4 g, Fiber: 0.9 g,
Protein: 7.8 g, Sodium: 225 mg, Calcium: 169 mg
Diabetic Exchanges: 2 Carbohydrate, 1 Fat

 

Cinnamon Rice Pudding

1/2 cup rice
1 cup water
1 tablespoon fat free milk
2 tablespoons raisins
1 teaspoon low calorie margarine
1/2 teaspoon sugar
1/4 teaspoon cinnamon

In a small saucepan, bring rice, water, milk and raisins to a boil, stirring occasionally. Lower heat, cover tightly, and cook 15 minutes on low until liquid is absorbed and rice is tender. Mix sugar and cinnamon together and sprinkle over rice to serve. 2 servings.

Nutrition Information per serving:
Calories 219, Calories From Fat 20, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 29mg, Total Carbohydrate 45g, Dietary Fiber 1g, Sugars 7g, Protein 4g

Exchanges per serving: 2 1/2 Starch, 1/2 Fruit

Double Decker Banana Cups



1 cup cold fat free milk

1 pkg. (3.4 oz.) instant vanilla pudding mix

1 cup reduced fat whipped topping

1 cup thinly sliced firm bananas

4 tsp. graham cracker crumbs

4 maraschino cherries with stems



In a bowl, whisk together milk and pudding for 2 minutes. Fold in whipped

topping. Refrigerate

for at least 5 minutes.



Divide half of pudding mixture among four dessert dishes. Top with half of

the banana slices

and remaining pudding mixture.



Sprinkle with crumbs. Top each with the remaining banana slices and garnish

with a cherry.



Serve immediately.



Yield: 4 servings.



Nutrition Information:

Per serving (3/4 cup) = 193 calories, 2 g fat (2 g saturated fat),

1 mg cholesterol, 350 mg sodium, 40 g carbs, 1 g fiber, 3 g protein.



Diabetic Exchanges: 2 starch, 1/2 fruit.

CREAMY PUMPKIN MOUSSE

Yield: 10 servings
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
 
INGREDIENTS

- 1 can (16 ounces) solid-pack pure pumpkin
- 1 package (6-serving size) instant sugar-free vanilla pudding mix
- 1/4 cup low-fat (1%) milk
- 1 teaspoon ground cinnamon
- 2 cups frozen light whipped topping, thawed

DIRECTIONS

In a medium bowl, with an electric beater on
medium speed, beat the pumpkin, pudding mix,
milk, and cinnamon until well blended.

Fold in the whipped topping until thoroughly blended,
then spoon into a serving bowl. Cover loosely and
chill until ready to serve.

Nutritional Information Per Serving (1/2 cup):
Calories: 65, Fat: 2 g, Cholesterol: 0 mg, Sodium: 207 mg,
Carbohydrate: 11 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Carbohydrate

Warm Delights for diabetics that I have been making as I am a diabetic.
3 heaping Tbs Bisquick or I use generic baking mix
3Tbs. Splenda
2Tbs, cocoa powder
pinch of baking powder
1 egg
3Tbs.milk
3Tbs. vegetable oil
dash of vanilla
dash of cinnamon (opt)
small handful unsweetened mini dark chocolate chips (I found at an Amish food store)
small handful chopped nuts (I used pecans)

Mix dry ingredients together in a cereal bowl.
Mix egg, and liquid ingredients in a measuring cup. Add to dry ingredients and stir well. Stir in chocolate chips and nuts. Put bowl in microwave and microwave full power for 2 and 1/2 minutes. Remove poke with fork and top with Smuckers sugar free hot fudge ice cream topping and spread over cake. Eat warm or cold or with no sugar added ice cream. This makes enough for 2 or 3 people.