Diabetic Friendly Deserts for Valentine’s Day

It’s getting to be that time of year again, full of romantic gestures and pressure. With Valentine’s Day getting closer, the stress to prepare some of those aforementioned romantic gestures is mounting. If you or your loved one is diabetic, some of the sweeter Valentine’s Day traditions may have to be side-stepped. Fear not, however, because being diabetic does not mean you have to give up desert entirely! Here are some easy, tasty, and–most importantly–diabetic friendly recipes we have compiled to help facilitate your Valentine’s Day agenda, and don’t forget, it’s hard to go wrong with some nice flowers!

 

Berries with Custard Sauce

Ingredients:

  • 1/4 cup sugar (or sugar substitute)
  •  2 tablespoons cornstarch
  •  1/8 teaspoon salt
  •  1 3/4 cups fat-free milk
  •  egg yolks, slightly beaten
  •  1 teaspoon vanilla
  •  4 cups assorted fresh berries (such as raspberries, blackberries, blueberries, and/or halved strawberries… Whatever you like!)

Directions:

  1.  For custard, in a heavy medium saucepan, combine sugar, cornstarch, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
  2.  Gradually whisk about half of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir over medium heat just until mixture is bubbly. Remove from heat. Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly. Strain mixture through a fine mesh sieve into a medium bowl. Stir in sugar substitute (if using) and vanilla. Cover the surface with plastic wrap. Chill for 2 to 24 hours.
  3.  To serve, divide berries among six dessert dishes. Spoon custard over berries. Makes 6 servings.

Nutrition Facts Per Serving:

(Servings Per Recipe: 6)

PER SERVING:  132 cal., 3 g total fat (1 g sat. fat), 104 mg chol., 85 mg sodium, 23 g carb. (4 g fiber), 5 g pro.

 

Ginger Shortcakes

Ingredients:

  • Nonstick cooking spray
  •  1 cup all-purpose flour
  •  2 tablespoons  brown sugar (or brown sugar substitute)
  •  1 1/2 teaspoons finely snipped crystallized ginger or 1/2 teaspoon ground ginger
  •  1 teaspoon baking powder
  •  1/8 teaspoon baking soda
  •  2 tablespoons butter
  •  1/2 cup buttermilk or sour milk
  •  3/4 cup frozen fat-free whipped dessert topping, thawed
  •  1/4 cup fat-free dairy sour cream
  •  1/4 teaspoon ground ginger
  •  1 cup fresh chopped strawberries and/or small blueberries

Directions:

  1.  Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper; set aside. In a medium bowl, combine flour, brown sugar, the 1-1/2 teaspoons crystallized ginger or 1/2 teaspoon ground ginger, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
  2.  Drop dough by slightly rounded tablespoons into 12 mounds on the prepared baking sheet. Bake for 8 to 10 minutes or until lightly golden and a toothpick inserted into centers comes out clean. Cool on a wire rack.
  3.  In a medium bowl, combine whipped topping, sour cream, and the 1/4 teaspoon ground ginger. Set aside 1/3 cup of the topping mixture. Fold the berries into remaining topping mixture.
  4.  Split shortcakes in half horizontally. Spoon berry mixture on shortcake bottoms. Add tops; dollop with reserved topping mixture. If desired, garnish with additional snipped crystallized ginger. Makes 12 bites.
  5.  *Sugar Substitutes: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
  6.  *Sugar Substitutes: Per serving with SUBSTITUTE: The same as above, except 75 cal., 64 mg sodium, 11 g carbo.

Nutrition Facts Per Serving:

(Servings Per Recipe: 12)
PER SERVING: 83 cal., 2 g total fat (1 g sat. fat), 6 mg chol., 65 mg sodium, 14 g carb. (1 g fiber), 2 g pro.

 

Banana Oat Cookies

Ingredients:

  • 1 1/3 cups oats
  • Non-stick cooking spray
  •  1/2 cup sugar (or sugar substitute)
  •  2 teaspoons baking power
  • 1 teaspoon ground cinnamon
  •  1/2 teaspoon baking soda
  • 1 cup mashed bananas
  • 1/4 cup skim milk
  • 2 egg whites
  • 1 teaspoon vanilla extract

Directions:

  1.  Preheat oven to 350 degrees F.
  2. Spray 9 x 13 inch pan with non-stick cooking spray.
  3. In one bowl mix together bananas, egg whites, milk, and vanilla extract.
  4. In a separate bowl mix together dry ingredients (oats, sugar, baking powder, and ground cinnamon)
  5. Cook in pan for about 35 minutes for best results.

Nutrition Facts Per Serving:

(Servings Per Recipe: 18)

PER SERVING: 72 cals.

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