Sweet! Sugar-Free Pancakes

Not all low-carb, low-sugar meals have to be tasteless. These diabetic-friendly pancakes are low in fat and easy to make.

Trading butter for applesauce is a healthy way to cut out excess fat and still enjoy the sweetness of pancakes.  Serve with fresh fruit to make it more filling, or add fruit right into the batter. For a heart-healthy whole wheat option, use whole wheat flour.

pancakes

 

1 cup all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

2 tablespoons toasted wheat germ

1 cup nonfat buttermilk

1/4 cup unsweetened applesauce

2 teaspoons vegetable oil

1 large egg, lightly beaten

Cooking spray

Sugar-free maple syrup (optional)

Fresh fruit slices (optional)

Share. Eat. Enjoy!

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Diabetes Friendly Dessert: Berry Pie With Creamy Filling

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Take advantage of fresh summer berries and enjoy this healthy, delicious and, best of all, diabetes friendly, Berry Pie! Recipe courtesy of Diabetic Living.

Ingredients

    • 2 cups plain fat-free Greek yogurt
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla
    • Nonstick cooking spray
    • 1 1/3 cups finely crushed rusk (10 to 12 slices) or zwieback (about 17 slices)
    • 2 tablespoons packed brown sugar
    • 1 egg white, lightly beaten
    • 2 tablespoons butter, melted
    • 3/4 cup low-calorie cranberry-raspberry drink
    • 1 tablespoon cornstarch
    • 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
    • Fresh mint sprigs and/or Lemon Cream** (optional)
** Lemon Cream:
  • 1 1/2 cups frozen light whipped dessert topping, thawed
  • 3/4 teaspoon finely shredded lemon peel
 Directions
  1. For yogurt cheese: In a small bowl, combine yogurt powdered sugar, and vanilla. Cover and chill until ready to use.
  2. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed rusk and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
  3. Meanwhile, for glaze: In a small saucepan, stir together cranberry-raspberry drink and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Transfer to a small bowl. Cover surface with plastic wrap; let stand at room temperature for 1 to 2 hours or until cooled.
  4. Spread yogurt mixture into crust-lined pie plate. In a large bowl, gently toss berries and cooled glaze. Spoon over yogurt mixture. Cover; chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream. Makes 10 slices.
  5. **Lemon Cream: In a small bowl, combine whipped dessert topping and lemon peel.
Nutrition Facts Per Serving:
Servings Per Recipe: 10
PER SERVING: 153 cal., 3 g total fat (1 g sat. fat), 8 mg chol., 79 mg sodium, 25 g carb. (3 g fiber, 14 g sugars), 7 g pro.
Diabetic Exchanges: Lean Meat (d.e): 1; Starch (d.e): 0.5; Fruit (d.e): 0.5; Fat (d.e): 0.5; Mark as Free Exchange (d.e): 0; Other Carb (d.e): 0.5

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Diabetes-Friendly Dessert: Carrot Cake with Fluffy Cream Cheese Frosting

Eating healthful meals is an essential part of managing diabetes. If you suffer from diabetes,or just crave a healthy dessert, this carrot cake recipe is sure to please. Recipe courtesy of Diabetic Living Online.

Carrot Cake with Fluffy Cream Cheese Frosting
Ingredients
  • 1 1/2 cups all-purpose flour
  • 2/3 cup flax seed meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups finely* shredded carrot (about 6 medium)
  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
  • 1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 recipe Fluffy Cream Cheese Frosting
  • Coarsely shredded carrot (optional)
 Directions
  1. Preheat oven to 350 degrees F. Grease and lightly flour two 8×1-1/2- or 9×1-1/2-inch round cake pans; line bottom of pans with waxed paper. Grease and lightly flour the waxed paper and the sides of the pans. Set aside.
  2. In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.
  3. Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
  4. Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot. Makes 14 to 16 servings.
 Tip
  • * Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking.
  • **Sugar Substitutes: Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar and Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated and 1/2 cup brown sugar.
  • **Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 231 cal., 25 g carb., 186 mg sodium. Daily values: 3% calcium. Exchanges: 1.5 other carb. Carb choices: 1.5

Fluffy Cream Cheese Frosting ingredients:

  • 2 ounces softened reduced-fat cream cheese (Neufchatel)
  • 1/2 teaspoon vanilla
  • 1/4 cup powdered sugar
  • 1 1/2 cups frozen light whipped dessert topping
 
 Directions
  1. In a medium bowl, beat reduced-fat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping. Makes about 1-3/4 cups.
Makes 14-16 servings
NUTRITION FACTS PER SERVING: 254 cal., 11 g total fat (2 g sat. fat), 3 mg chol., 188 mg sodium, 34 g carb. (3 g fiber, 19 g sugars), 5 g pro.
 
Diabetic Exchanges
Other Carb (d.e): 2; Fat (d.e): 2;

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.