Mmm Mmm — cheesecake lovers beware. Once you start it will be hard to stop snacking on this delightful dessert!

Cheesecake

Ingredients:

2/3 cup Tortilla Chips, light, baked, finely crushed
2 tablespoon margarine
2 cup cream cheese (2 8-oz packs)
2 eggs
1 cup Cheddar Cheese, reduced fat, finely shredded
1 cup Chili Peppers, green, chopped
1 fresh green onions (1 bunch scallions)
1 tsp minced garlic
1 cup Salsa

Instructions:

1 Preheat the baking oven to 350 degrees F. Coat a 9-inch pan with cooking spray. In a bowl, mix together the crushed tortilla chips and margarine and bake for about 10 min. Place to the side for later use.
2 In a mixing bowl, mix the cream cheese and eggs until very creamy. Add the cheddar cheese, green chilies, green onions and garlic.
3 Slowly spread half the mixture over the crust, top with the salsa, and cover with the remaining cheese mixture; don’t mix it together.
4 Bake for 30-40 minutes or until it has set. Remove from the oven and let cool for about 10 minutes. Refrigerate until ready to serve.

Makes 25 servings total
83 calories
3.8 carbs
.4g sugar
5.8g fat
197mg sodium

ENJOY!

Who says that you can only use oatmeal for breakfast now?

Oatmeal Wafers

Ingredients

1/2 cup Flour, of your preference , sifted
1/4 cup brown sugar (or if you wish sugarcane juice)
1/4 cup Oats, fresh, rolled
1/2 tsp cardamom, ground , or 1 candy ginger
1/4 tsp cream of tartar
1/8 tsp baking soda
1/8 tsp mace, ground up
1 1/2 tbsp Margarine (or butter)
1/2 oz semi sweet chocolate chips , melted for decorations

Instructions

1 Preheat your baking oven to 350 degrees F.
2 Spray an 8×11-inch or 9×12-inch baking pan with nonstick spray.
3 In a food processor, combine all ingredients except butter or margarine and chocolate. Use a pulsing method to mix and pulverize the oats completely.
4 Add butter or margarine to your solution and process until mixture is crumbly.
5 Spread the mix out evenly into baking pan. Be sure to press dough evenly and firmly into dish.
6 Bake until golden, 17 to 20 minutes. To dress it up, spritz the melted chocolate over cookies.
7 Cut into 1.25-inch squares while still hot. Leave in the original pan to cool properly.

Makes 27 servings

• Calories: 21
  
• Total Carbs: 3.6
  
• Dietary Fiber: 0.3
  
• Sugars: 1.9
  
• Fat: .7
  
• Sodium: 5.8
  

Serve and Enjoy!

This recipe is for all of your chocolate addicts out there surfing the world wide web for your next fix.

Chocolate Diabetic Dessert Recipes

Ingredients

1/4 cup unsalted butter , soften
3/8 cup chopped nuts (pecans, almonds, etc)
1/2 Cookies, chocolate chip, dry mix, 17.5 ounce pack
1/4 cup white baking flour
1 tbsp water
3/8 cup powdered sugar – sift it

Instructions

1 Preheat your baking oven to 375 degrees F.
2 Using a hand or a mixer, blend the butter and nuts together. Beat in the cookie mix, flour, and water, a dough will begin to be created.
3 Scoop the dough into balls using a melon baller, small ice cream scoop, or form with your hands. The balls should be about 1 inch or so in size.
4 Lay the balls on a cookie sheet with at least 1 inch between them in distance.
5 Bake for 15 minutes, the chocolate balls will become semi hard. Take out of the oven and let rest for 5 minutes.
6 Optional* Dip balls in sugar and let cool on a cooling rack.

Makes 30 servings

• Calories: 36
  
• Total Carbs: 3.2
  
• Dietary Fiber: 0.2
  
• Sugars: 1.8
  
• Fat: 2.6
  
• Sodium: 1.7
  

Serve and Enjoy!

Pies, Tarts, Curds… All wonderfully tasty and heavenly.

This recipe is for the lemon lovers. Lemon Curd to the max!

Lemon Curd Dessert

Ingredients

3 eggs
3/8 cup sugar
2/5 tsp salt (sea salt preferred)
3/8 cup fresh lemon juice
4 1/2 tbsp salted butter

Instructions

1 Put the eggs in a mixing bowl and beat until fluffy, then gradually add the sugar, salt, and lemon juice to the mix.
2 Add in the butter and microwave on high for about 15-25 seconds, until butter begins to melt. Stir well, rotate the bowl, and then microwave for an additional 1 minute on medium power.
3 Whip up the lemon curd, then microwave again for 25 seconds at  medium power. Stir again, rotate the bowl, and repeat process about 3 more times, whipping again after each microwave session.
4 When you are finished, the curd should be thick enough to coat the back of a spoon. If it is a little too thin, remember that it will thicken up as it chills.

Makes 27 servings

• Calories: 36
  
• Total Carbs: 3.1
  
• Dietary Fiber: 0
  
• Sugars: 2.9
  
• Fat: 2.3
  
• Sodium: 36
  

Enjoy!

Some people just LOVE peanut butter, and everyone else just likes it (a lot)!

This is a nice little recipe for all you peanut butter lovers out there with diabetes.

Diabetic Dessert

Ingredients

3/4 cup Margarine, 80% fat no salt
2/5 cup low fat vanilla soy milk
3/4 cup natural peanut butter (not chunky)
2 1/4 oz vanilla protein powder , 3 tablespoons
1 1/8 cup SPLENDA, granulated
1 1/2 touch of salt
1 1/2 tsp vanilla ext.
3/4 cup chopped walnuts
1 1/2 oz unsweetened baking chocolate
3/4 tsp olive oil
4 1/2 tbsp SPLENDA, granulated
3/4 tsp fresh lemon juice, diluted with water
3/4 tsp vanilla ext

Instructions

1 Melt the margarine in a pan over low heat with soy milk and mix in the peanut butter. Add the soy protein powder, sugar substitute, salt, vanilla, and nuts to the mix.
2 After, roll into small balls about the size of a walnut. Put in a container in a single layer and freeze overnight, minimum duration is 2 hours.
3 Melt chocolate and oil in microwave on high for under a minute – watch out for splattering. Allow to relax for 1 minute and mix until smooth. Utilize a  toothpick to lower the balls into the melted chocolate. Place the chocolate balls on wax paper and store in freezer in an airtight rubbermaid.
4 After they have frozen, make your glaze by putting Splenda in a cup and adding water and lemon juice 1 drop at a time until a thick paste is created.
5 Add vanilla ext slowly and mix. If mixture is to loose/crumbly, add another teaspoon of Splenda. If too thick, add more water. Using a spoon, drizzle the sauce above the balls, let the glaze to design randomly.

Makes 36 servings

• Calories: 102
  
• Total Carbs: 3
  
• Dietary Fiber: .5
  
• Sugars: .5
  
• Fat: 8.7
  
• Sodium: 7
  

Enjoy!

While they may look like Christmas cookies, no one says that you can’t enjoy these delights anytime!

Dessert Recipes

Ingredients

3 egg whites
2/5 tsp salt
2/5 tsp cream of tartar
3/4 cup sugar
3 candy canes , one green, one red, crushed

Instructions

1 Heat your baking oven to 225 degreesF. Cover your baking sheet with cooking foil.
2 In a large bowl, stir egg whites until foamy. Mix in salt and cream of tartar, beat until little peaks form.
3 Mix in the sugar, slowly – 1 tablespoon at a time, until stiff and smooth.
4 Spoon meringue into a pastry bag or ziploc plastic bag. When using a disposable plastic bag, nip a 1 inch hole in a corner.
5 Squeeze 1 1/2 inch kisses of meringue onto the ungreased, foil lined cooking sheets. Now sprinkle half of the cookies with crushed red candy canes and the remaining cookies with green candy canes.
6 Bake for 1.5 to 2 hours or until dry, they should not be browned. Let the cookies completely cool before removing from the pan.
7 Enjoy your dessert and place in an airtight container.

Makes 54 servings

• Calories: 10
  
• Total Carbs: 2.8
  
• Dietary Fiber: 0
  
• Sugars: 2.6
  
• Fat: 1
  
• Sodium: 6.8
  

Enjoy!

If you like our other meringue recipe, you will love this diabetes recipe for choco meringues!

Diabetic Desserts

Ingredients

2 egg whites
1/8 tsp cream of tartar
1/2 tsp vanilla ext
1/3 cup SPLENDA granular
2/5 cup unsweetened cocoa powder
1/2 cup whipped fat-free topping
1 pint fresh strawberries or other berries

Instructions

1 Heat up your cooking oven to 225 F. Use parchment paper to wrap the tops of 2 baking sheets.
2 Stick the egg whites, cream of tartar, and vanilla extract in a bowl and beat at a high speed until foamy/thick. Add the Splenda 1 teaspoon at a time and beat for about 6 minutes.
3 Scoop tablespoons of the mixture onto the sheets. Place in the oven and bake for 1.5 hours. Turn the oven off and let sit in the oven for about 7-9 hours.
4 Place 1 teaspoon of whipped topping and a berry on each meringue and serve to your guests.

Makes 20 servings

• Calories: 12
  
• Total Carbs: 2.5
  
• Dietary Fiber: .5
  
• Sugars: 1
  
• Fat: 1
  
• Sodium: 6.8
  

Enjoy!

Looking for an original snack or treat? These meringue bites are just what the doctor ordered!

Diabetic Desserts

Ingredients

10 egg whites
2/3 cup SPLENDA
3 tsp vanilla ext
2 bits of salt

Directions

1 Heat up your oven to 350 deg F. Lightly oil a large baking sheet and place it aside.
2 Place the egg whites in a large bowl. Whip on high speed using an electric mixer until quite thick/creamy.
3 Add SPLENDA, vanilla, and salt. Mix on high speed until stiff peaks form – under a minute.
4 Spoon out tablespoons of egg whites onto the set baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from the oven and let cool.

10 servings of 6 meringues.

• Calories: 25
  
• Total Carbs: 2
  
• Dietary Fiber: 0
  
• Sugars: 0.4
  
• Fat: 0
  
• Sodium: 75
  

Enjoy!

Looking for an alternative to regular whipped cream? Try this safe alternative. It is tasty!

Diabetes Recipes

Ingredients

1/4 cup water – very cold
1/4 cup nonfat powdered milk
1 tbsp lemon juice
1/3 cup SPLENDA

Instructions

1 Using an electronic mixer, beat the milk powder and the ice water in a medium bowl until peaks begin to form in the mix.
2 Next mix in the lemon juice and sugar substitute – careful not to flatten the cream.
3 Cover and place in the fridge until ready to serve.

• Calories: 9
  
• Total Carbs: 1.8
  
• Dietary Fiber: 0
  
• Sugars: 0.9
  
• Fat: 0
  
• Sodium: 9.8
  

Enjoy!

If you like coconut and if you like almonds – this diabetes recipe will be a heaven-sent!

Diabetes Recipe

Ingredients

1 cup toasted almonds chopped or silvered
2/3 cup SPLENDA
2/3 cup unsweetened coconut
2 tbsp Cocoa Powder, unsweetened
4 tbsp Butter, unsalted
2 tbsp water
1 tsp vanilla ext.

Directions

1 Place almonds in a processing unit or blender. Cover and grind until very fine. Combine in a large mixing bowl the almonds, sugar substitute, coconut flakes, and cocoa powder. Then add in butter, water, and vanilla ext.
2 Shape mix into the coconut almond balls, (about 1 inch in diameter). You can keep them safely up to three days chilled.

Per Ball:

• Calories: 45
  
• Total Carbs: 1.8
  
• Dietary Fiber: 0.5
  
• Sugars: 0.2
  
• Fat: 4
  
• Sodium: .8
  

Enjoy!