4 Diabetes-Friendly Desserts
(BlackDoctor.org) — A diabetes diagnosis doesn’t mean you have to eliminate sweets from your diet. But it does mean making simple substitutions when baking. Try these 4 decadent desserts that modify your favorite recipes into treats that fit your diet.
Black Forest Trifle
Who says you can’t have chocolate when you’re watching your sugar intake? Made with sugar-free chocolate-cake mix and instant pudding, this moist trifle will have your resident chocoholic licking her lips. Cool Whip trims the fat off traditional recipes and cherries add a boost of vitamin C and antioxidants, which are thought to reduce bad cholesterol.
Try this recipe: Black Forest Trifle
Cookies ‘n’ Cream Crunch
Don’t be fooled by this dessert’s sinful appearance. Made with sugar-free cookies and no-sugar-added ice cream, this dish can be made the night before a party and stored in the freezer. Sprinkling chopped pecans will add a nutty flavor and healthy monounsaturated fat.
Try this recipe: Cookies ‘n’ Cream Crunch
Fudgy Cream-Cheese Brownies
Using less than half the sugar of traditional brownie recipes, these tasty treats sneak in 1/4 cup of calorie-free sweetener. Reduced-calorie margarine and low-fat dairy products knock off an additional 15 grams of fat. If you’re serving these at a festive occasion, add a few drops of red food coloring to the cream-cheese mixture!
Try this recipe: Fudgy Cream-Cheese Brownies
Kids and adults alike will gobble up this PB&J in cookie form. Use low-sugar strawberry spread (we like Smucker’s low-sugar jelly) to keep the same fruity taste without spiking your blood sugar. Also try all-natural peanut butter, which is naturally low in sugar and full of iron and immunity-boosting zinc.
Try this recipe: Peanut-Butter-and-Jelly-Sandwich Cookies
Corn Bread Salad
(BlackDoctor.org) — Dieticians and nutrition experts agree that one of the keys to healthy eating is to actually enjoy that nutritious food on your plate. The problem? Healthier dishes, such as salads, aren’t exactly the most exciting things in the world, right? Wrong!
Sweet, refreshing and loaded with vitamins and nutrients, this unique salad is guaranteed to be a healthy hit with your family and friends!
Prep time: 10 minutes
Cook time: 18 minutes
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 package (8.5 ounces) corn-muffin mix, prepared according to package directions
2 ears corn, shucked
4 ounces each fresh green beans and yellow wax beans, trimmed and cut into 1-inch pieces
1 1/2 cups shredded reduced-fat cheddar cheese
1 large tomato, chopped
1 small red bell pepper, cut into 1-inch strips
3 scallions, including green tops, thinly sliced
1/2 cup chopped fresh basil
Salt to taste
1. Preheat oven to 400 degrees.
2. Whisk vinegar, mustard, salt, and pepper in a large bowl. Slowly whisk in oil; let stand.
3. Cut corn bread into 1-inch cubes. Place cubes in a single layer on a baking sheet and bake, stirring once, 8 to 10 minutes, or until lightly toasted. Let cool.
4. Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Add beans and cook 3 minutes longer, or until beans are crisp-tender.
5. Remove corn and beans; rinse under cold running water. Cut corn off cobs.
6. Combine corn, beans, cheese, tomato, red pepper, scallions, basil, and dressing; toss to combine. Add corn bread and toss gently. Serve immediately.
Per serving: 311 calories, 16g protein, 34g carbohydrate, 15g fat (6g saturated), 5g fiber