Cold Fruity Yoghurt


This delicious recipe has been complied by Sarah Raza. Thank you, Sarah! It’s not only delicious, but also easy and quick; perfect for those last-minute desserts! This recipe can also be made without sugar and/or jelly, if you are aiming for low-sugar desserts.

Ingredients:
1 cup yogurt
1 whole apple, sliced
1 whole banana, sliced
Two whole pineapple round slices
1-2 scoops Ice-cream (whatever flavour)
Flavoured Jelly (optional)
Sugar (as much as needed; optional)
Method:
  1. Cut the pineapple into small pieces. Put fruits aside.
  2. Mix the ice-cream and yogurt in a blender, add sugar if necessary.
  3. Set the fruits in a tray, and pour the ice-cream yoghurt over them.
  4. Sprinkle Jelly pieces cut in squares over the yoghurt.
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Diabetic Desserts #5: Blueberry-Orange Tart


A mistake many people make while making this recipe is excluding the small amount of black pepper in this filling, but don’t, – it heightens the blueberry flavor. The dough for the tart shell is made with mononsaturated olive oil instead of butter, which makes it a healthier choice!

Serves 10
Prep time 30 minutes plus chillingBlueberry-Orange Tart
Bake time 30 minutes

Ingredients:
• 1 1/2 cups flour
• 1⁄3 cup confectioners’ sugar
• 2 tsp. grated orange zest
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup plus 3 tbsp. olive oil
• 2 tbsp. plus 1/4 cup orange juice
• 2 bags (12 oz. each) frozen unsweetened blueberries
• 6 tbsp. granulated sugar, divided
• 1/2 tsp. ground black pepper
• 1⁄8 tsp. nutmeg
• 3 tbsp. cornstarch
Method:

1. In a large bowl, stir together the flour, confectioners’ sugar, orange zest, baking powder, and salt. Add the oil and 2 tbsp. of the orange juice. Transfer the dough to a lightly floured work surface and knead 10 times, or until the dough forms a ball. Flatten into a disk, wrap in plastic wrap, and let stand 30 minutes at room temperature.
2. Preheat oven to 350°F. Press the dough onto the bottom and sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the shell with a fork and line the pan with foil to cover the dough. Fill the foil with pie weights and bake the shell 15 minutes. Remove the foil and weights, and bake the shell 10 minutes more, or until golden brown. Cool on a wire rack.
3. Meanwhile, in a saucepan, combine the blueberries, the remaining 1/4 cup orange juice, 4 tbsp. of the granulated sugar, the pepper, and nutmeg; bring to a boil. Reduce to a simmer and cook 5 minutes.
4. In a small bowl, stir together the remaining 2 tbsp. granulated sugar and the cornstarch. Stir the mixture into the berries and cook 2 minutes, or until the berry mixture is thick.
5. Cool the blueberry mixture to room temperature, then spoon into the baked shell. Chill the tart 1 hour before serving.

References: Reader’s Digest

Diabetic Desserts #4: Chocolate-Covered Cheesecake Squares


Perfect, irresistible, beautiful, and delicious!

Chocolate-Covered Cheesecake Squares
Makes 49

Prep time 1 hour
Bake time 35 minutes plus freezing

Ingredients:
For crust 
1 cup graham cracker crumbs
1/4 cup butter, melted

1/4 cup finely chopped pecans
For filling
2 packages (8 oz. each) fat-free cream cheese, softened
1/2 cup sugar
1/4 cup light sour cream
2 eggs, lightly beaten
1/2 tsp. vanilla extract
For coating
24 ounces semisweet chocolate, chopped
3 tbsp. shortening

Method:
1. Preheat oven to 325°F. To prepare the crust: Line a 9-inch-square baking pan with foil and grease the foil. Combine the cracker crumbs, pecans, and butter. Press into prepared pan and set aside.
2. To make the filling: In a large bowl, beat the cream cheese, sugar, and sour cream. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour over crust.
3. Bake 35 to 40 minutes or until center is almost set. Transfer to a wire rack to cool. Freeze overnight.
4. For the coating, melt chocolate and shortening in a microwave and stir until smooth. Cool slightly.
5. Remove cheesecake from freezer. Using the edges of the foil, lift cheesecake out of pan. Peel off foil and cut into 49 squares. Refrigerate squares until ready to dip.
6. Using a toothpick, dip squares, one at a time, in coating. (Reheat if needed.) Place on waxed paper–lined baking sheets; spoon about 1 tsp. coating over each. Let stand 20 minutes or until set. Store in the refrigerator.

References: Reader’s Digest

Diabetic Dessert #3: Five-Star Cookies


These nutty, moist cookies are satisfying, yet not too sweet, and perfect for people with diabetes.

Makes: 16 cookies


Ingredients
2 tablespoons hazelnuts, finely chopped*
2 tablespoons sunflower seeds, finely chopped
1/4 cup dried apricots, finely chopped
1/4 cup pitted dried dates, finely chopped
1 tablespoon light brown sugar
1/2 cup barley flakes**
1/2 cup whole wheat flour
1/2 teaspoon baking soda
2 tablespoons canola oil
4 tablespoons apple juice

Method:

    Five-Star Cookies

  1. Preheat the oven to 180°C. Mix the chopped hazelnuts, sunflower seeds, apricots, and dates together in a bowl. Add the sugar, barley flakes, flour, and baking soda, and stir to combine.
  2. Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened.
  3. Drop the batter by rounded teaspoonfuls onto a baking sheet coated with cooking spray. Using the back of a fork dipped in flour, gently flatten each ball and neaten the edges with your fingers.
  4. Bake until golden brown, about 10 minutes. Transfer to a wire rack and cool. These can be kept in an airtight container for up to 4 days.

*You may use unsalted cashew nuts instead of hazelnuts.
**You can substitute oatmeal for the barley flakes.

References: Reader’s Digest (tested by me)

Diabetic Desserts #2: Marble Cheesecake


Here’s a cake which everyone can- no- HAS to enjoy! One word: Irresistible!


Serves: 12

Marble CheesecakeIngredients: 
3 oz. low-fat honey graham crackers (6 whole crackers) 
1/2 cup toasted wheat germ 
1 tbsp plus 1 cup sugar 
2 tbsp extra-light olive oil 
1 container (19 oz.) silken tofu, well drained 
2 packages (8 oz. each) fat-free cream cheese 
3 tbsp. flour 
1 large egg plus 2 large egg whites 
1 tsp. vanilla 
1/4 cup chocolate syrup
Method:

1. Preheat oven to 350°F. Combine graham crackers, wheat germ, and 1 tbsp. sugar in food processor and process to fine crumbs. Add oil and process until moistened. Place mixture in 9-inch spring form pan and press into bottom and partway up sides. Bake until set, 10 minutes.

2. Meanwhile, add drained tofu, remaining 1 cup sugar, cream cheese, flour, whole egg and whites, and vanilla to food processor (no need to clean bowl) and process until smooth and well blended.
3. Measure out 1 cup tofu mixture, place in small bowl, and stir in chocolate syrup. Pour remaining plain tofu mixture into crust in spring form pan.
4. Pour tofu-chocolate mixture in a ring on top of batter and swirl in with a knife for a marbled effect. Bake 45 minutes. Turn off oven and leave in oven for 45 minutes undisturbed. Cool to room temperature before chilling overnight

References:
Reader’s Digest

~Cookie

Diabetic Desserts #1: Chocolate Ganache Tarts


I know I a lot of people who’re diabetic, so I’ve started posting a “series” of desserts called “Diabetic Desserts”. Look out for em!

Makes: 24

Chocolate Ganache TartsIngredients:
1/2 cup butter (8 tbsp.), softened 
1 package (8 oz.) fat-free cream cheese, softened 
1 cup all-purpose flour 
1/2 cup semisweet chocolate chips 
 /2 cup milk chocolate chips 
2⁄3 cup light whipping cream 
Whipped cream, fresh raspberries, and confectioners’ sugar, optional 

Method:
1. Preheat oven to 325°F. In a small bowl, beat the butter and cream cheese until smooth, then beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups.
2. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes before transferring tart shells to wire racks to cool completely.
3. In a small saucepan, melt both chocolate chips with cream over low heat, stirring until blended. Transfer to a small bowl, cover, and refrigerate until firm.
4. Beat chocolate mixture until soft peaks form. Pipe or spoon ganache into tart shells. Top with whipped cream, raspberries, and confectioners’ sugar, if using.

References:

Reader’s Digest