5 Diabetic-Friendly Desserts | Taste of Home Just for you enjoy and share your thoughts with them in the OC family about this assortment. Wishing you a happy day to the beginning of your week! Make God a Priority and watch your life change. Call to him in time of need and he will see through that you will be okay!
I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. —Heidi Johnson, Worland, Wyoming
Total Time Prep: 20 min. Bake: 25 min. Makes 1 dozen
Ingredients
3 large eggs, room temperature, divided use
6 tablespoons reduced-fat butter, softened
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese
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Directions
Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.
Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.
TEST KITCHEN TIPSLearn more about baking brownies with our ultimate guide.
Nutrition Facts 1 brownie: 172 calories, 8g fat (5g saturated fat), 36mg cholesterol, 145mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.—Ale Gambini, Beverly Hills, California
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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Directions
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.
My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. —Bernice Janowski, Stevens Point, Wisconsin
Ingredients
6 large egg whites, room temperature
2/3 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1-1/3 cups sugar, divided
1 teaspoon almond extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sweetened shredded coconut
Confectioners' sugar, optional
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Directions
Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice.
Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut.
Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes.
Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts 1 cupcake: 110 calories, 2g fat (2g saturated fat), 0 cholesterol, 78mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch.
Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. —Doris Morgan, Verona, Mississippi
Ingredients
4 cups cold fat-free milk, divided
1 package (1 ounces) sugar-free instant vanilla pudding mix
1 reduced-fat graham cracker crust (9 inches)
1 package (1 ounces) sugar-free instant butterscotch pudding mix
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
Optional: Whipped topping and finely chopped pecans
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Directions
Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust.
In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly.
In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.
Nutrition Facts 1 piece: 184 calories, 3g fat (1g saturated fat), 2mg cholesterol, 427mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.
Using reduced-fat whipped topping to frost these chocolatey cupcakes keeps them on the lighter side. If you prefer, you can substitute unsweetened applesauce for the prune puree. —Carol Forcum, Marion, Illinois
Ingredients
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup instant coffee granules
1/2 cup hot water
2 eggs
1/2 cup prune baby food
1/4 cup canola oil
2 teaspoons vanilla extract
1-1/2 cups reduced-fat whipped topping
Additional baking cocoa
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Directions
In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers.
Nutrition Facts 1 cupcake: 192 calories, 5g fat (1g saturated fat), 22mg cholesterol, 154mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
This one is for hoy hoy hoy dulce delachee elado
On hot days in Colorado, we chill out with slices of this berries-and-cream dessert. The layered effect is so much fun. Use any flavor of sorbet you like. —Kendra Doss, Colorado Springs, Colorado
Total Time Prep: 20 min. + freezing
Makes 8 servings
2 cups strawberry sorbet, softened if necessary
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Sliced fresh strawberries
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Directions
Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes.
In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight.
Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.
Nutrition Facts 1 slice: 153 calories, 3g fat (3g saturated fat), 1mg cholesterol, 163mg sodium, 27g carbohydrate (18g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
With an oh-so-chocolaty crust, a crispy, crunchy topping and soft cream cheese filling, these delectable bars are over-the-top indulgent. —Janet Coops, Duarte, California
Total Time Prep: 20 min. Bake: 30 min. + cooling Makes 16 servings
Ingredients
1 cup all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 cup cold butter, cubed
filling:
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) fat-free sweetened condensed milk
1 large egg, lightly beaten
2 teaspoons vanilla extract
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Directions
Preheat oven to 350°. In a large bowl, whisk together first five ingredients; cut in butter until fine crumbs form (mixture will be powdery). Reserve 1/2 cup mixture for topping. Lightly press remaining mixture into an 8-in. square baking pan coated with cooking spray. Bake just until set, 8-10 minutes.
Beat cream cheese until smooth. Gradually beat in milk. Add egg and vanilla; beat just until blended. Pour over crust. Bake 15 minutes.
Sprinkle reserved topping over filling. Bake until filling is set, 5-10 minutes. Cool completely on a wire rack. Store in refrigerator.
Nutrition Facts 1 piece: 216 calories, 9g fat (6g saturated fat), 40mg cholesterol, 164mg sodium, 28g carbohydrate (21g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.
Perfect for road trips, these peanut butter oatmeal balls won’t stick to your hands. Keep them in the refrigerator for portable snacks. —Sonia Rohda, Waverly, Nebraska
Total Time Prep/Total Time: 10 min. Makes 15 treats
Ingredients
1/3 cup chunky peanut butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/3 cup nonfat dry milk powder
1/3 cup quick-cooking oats
2 tablespoons graham cracker crumbs
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Directions
In a small bowl, combine the peanut butter, honey and vanilla. Stir in the milk powder, oats and graham cracker crumbs. Shape into 1-in. balls. Cover and refrigerate until serving.
TEST KITCHEN TIPSLet peanut butter be the star in no bake Christmas treats like this. Or, for additional cookie ideas see the favorite cookies in America, state-by-state.
Nutrition Facts 1 each: 70 calories, 3g fat (1g saturated fat), 1mg cholesterol, 46mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
If you like coffee, you'll love these mocha morsels dressed up with toasted almonds. Save a few bars for afternoon snacktime or even breakfast, too. —Taire Van Scoy, Brunswick, Maryland
Total Time Prep: 15 min. Bake: 20 min. + cooling Makes 4 dozen
Ingredients
1/4 cup butter, softened
1 cup packed brown sugar
1/2 cup brewed espresso
1 large egg
1-1/2 cups self-rising flour
1/2 teaspoon ground cinnamon
3/4 cup chopped slivered almonds, toasted
glaze:
1-1/2 cups confectioners' sugar
3 tablespoons water
3/4 teaspoon almond extract
1/4 cup slivered almonds, toasted
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Directions
In a large bowl, cream the butter, brown sugar and espresso until blended. Beat in egg. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Stir in chopped almonds.
Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
In a small bowl, combine the confectioners' sugar, water and extract until smooth; spread over warm bars. Sprinkle with slivered almonds. Cool on a wire rack. Cut into bars.
Self-rising Flour-1-1/2 cups As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Nutrition Facts 1 bar: 68 calories, 2g fat (1g saturated fat), 7mg cholesterol, 55mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
These moist, cinnamon-flavored brownies are quite easy to make. The recipe can also be doubled and baked in a jelly roll pan. My husband and I live on a farm in central Nebraska and have two grown daughters. —Bernice Pebley, Cozad, Nebraska
Ingredients
1/4 cup butter, softened
3/4 cup sugar
1 large egg
1 cup all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup applesauce
topping:
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
1 tablespoon sugar
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Directions
In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in applesauce. Pour into an 8-in. square baking pan coated with cooking spray.
Combine topping ingredients; sprinkle over batter. Bake at 350° for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts 1 brownie: 154 calories, 7g fat (3g saturated fat), 21mg cholesterol, 65mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! —Jean Ecos, Hartland, Wisconsin
Total Time Prep: 30 min. Bake: 20 min. + chilling
Makes 16 servings
Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-fat butter, melted
filling:
11 ounces reduced-fat cream cheese
1/3 cup reduced-fat sour cream
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup canned pumpkin
1 tablespoon brown sugar
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Directions
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.
Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.
Reduced-fat butter This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts 1 bar: 117 calories, 6g fat (4g saturated fat), 31mg cholesterol, 135mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! —Mandy Rivers, Lexington, South Carolina
Total Time Prep: 15 min. Bake: 15 min. + cooling
Makes 2 dozen
Ingredients
1 package (16 ounces) angel food cake mix
3/4 cup baking cocoa
1 cup reduced-fat sour cream
1 cup confectioners' sugar
1/8 teaspoon coconut extract
2-1/2 cups reduced-fat whipped topping
3/4 cup sweetened shredded coconut, toasted
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Directions
Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, combine the sour cream, confectioners' sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.
Cupcake Liners Decorative cupcake liners can be found at fancyflours.com.
Nutrition Facts 1 cupcake: 142 calories, 3g fat (2g saturated fat), 3mg cholesterol, 154mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Guests will always find room for this light, fluffy, mouthwatering mousse. It makes an elegant, refreshing finish for heavier meals—and it’s also a great way to use up any extra eggnog in the fridge. —Taste of Home Test Kitchen
Ingredients
2 teaspoons unflavored gelatin
2 cups reduced-fat eggnog
2 tablespoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping, divided
Additional ground nutmeg, optional
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Directions
In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until sugar is dissolved. Transfer to a small bowl; stir in vanilla. Refrigerate until mixture begins to thicken.
Beat mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among 4 dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.
Nutrition Facts 3/4 cup: 165 calories, 6g fat (4g saturated fat), 97mg cholesterol, 80mg sodium, 21g carbohydrate (17g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 starch, 1/2 reduced-fat milk.
Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. —Andrea Quiroz, Chicago, Illinois
Total Time Prep: 30 min. Bake: 25 min. + cooling
Makes 2 dozen
Ingredients
1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs, room temperature
1 tablespoon grated lemon zest
1 cup lemon creme pie filling
meringue:
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar
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Directions
In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.
Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.
Nutrition Facts 1 cupcake: 153 calories, 5g fat (1g saturated fat), 28mg cholesterol, 176mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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