Saturday Craft and Bake Sale

Diabetic Delights

Sell them in singles for $5.00 with Coffee; Starbucks or Caribou

And all your art work!

Must-Have Tiramisu

Ingredients

• 1/2 cup heavy whipping cream

• 2 cups vanilla yogurt

• 1 cup fat-free milk

• 1/2 cup brewed espresso or strong coffee, cooled

• 24 crisp ladyfinger cookies

• Baking cocoa

• Fresh raspberries, optional

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• In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish.

• In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers.

• Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.

Nutrition Facts 1 piece: 177 calories, 6g fat (4g saturated fat), 41mg cholesterol, 80mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 starch, 1/2 fat-free milk, 1 fat.

Chocolate and Raspberry Cheesecake

Ingredients

• 3/4 cup graham cracker crumbs

• 2 tablespoons butter, melted

• 1 envelope unflavored gelatin

• 1 cup cold water

• 4 ounces semisweet chocolate, coarsely chopped

• 4 packages (8 ounces each) fat-free cream cheese

• Sugar substitute equivalent to 1 cup sugar

• 1/2 cup sugar

• 1/4 cup baking cocoa

• 2 teaspoons vanilla extract

• 2 cups fresh raspberries

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Directions

• Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.

• For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.

• In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour onto crust; refrigerate for 2-3 hours or until firm.

• Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.

Editor's Note This recipe was tested with Splenda no-calorie sweetener.

Nutrition Facts 1 slice: 237 calories, 7g fat (4g saturated fat), 14mg cholesterol, 576mg sodium, 27g carbohydrate (17g sugars, 2g fiber), 14g protein. Diabetic exchanges: 2 starch, 1 lean meat, 1 fat.

Lemony Cream Cheese Bars

Ingredients

• 1 package lemon cake mix (regular size)

• 1/2 cup egg substitute, divided

• 1/3 cup canola oil

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon lemon juice

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Directions

• Preheat oven to 350°. In a large bowl, combine cake mix, 1/4 cup egg substitute and oil; mix until blended. Reserve 1/2 cup mixture for topping. Press remaining mixture onto bottom of a 13x9-in. baking pan coated with cooking spray. Bake 11-13 minutes or until edges are light brown.

• In a small bowl, beat cream cheese, sugar and lemon juice until smooth. Add remaining egg substitute; beat on low speed just until blended. Spread over crust. Crumble reserved topping over filling.

• Bake 11-13 minutes longer or until filling is set. Cool on a wire rack 1 hour. Cut into bars. Refrigerate leftovers.

Nutrition Facts 1 bar: 149 calories, 7g fat (2g saturated fat), 7mg cholesterol, 190mg sodium, 20g carbohydrate (12g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Toffee Cheesecake Bars

Ingredients

• 1 cup all-purpose flour

• 3/4 cup confectioners' sugar

• 1/3 cup baking cocoa

• 1/8 teaspoon baking soda

• 1/2 cup cold butter

• 1 package (8 ounces) reduced-fat cream cheese

• 1 can (14 ounces) sweetened condensed milk

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

• 1-1/4 cups milk chocolate English toffee bits, divided

Directions

• Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set.

• In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set.

• Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

Nutrition Facts 1 bar: 169 calories, 9g fat (5g saturated fat), 39mg cholesterol, 120mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.