We diabetics and sweet treats for dessert, too. Do not let us sit and watch everyone enjoying the dessert! The recipes in this article make delicious desserts for diabetics in your life are sure to enjoy. And they are very tasty, too. Do not tell the children and they enjoy it too. My grandchildren eat my diabetic desserts and they usually do not know the difference. The peanut butter bars are perfect for a snack with coffee, hot chocolate or a glass of milk. They are not messy, so they work great for picnics, lunch boxes, tailgating, etc. To go a different direction, try Peach meringue tart.
PB Chocolate Chip Bars
3 / 4 cup whole wheat pastry flour *
3 / 4 teaspoon baking powder
Pinch of salt
1 cup peanut butter
1 / 3 cup Splenda Brown Sugar Blend
1 beaten egg
1 / 2 cup of skim milk
1 teaspoon vanilla extract
1 / 2 cup sugar-free chocolate chips **
Preheat oven to 350 degrees. Spray an 8-inch square baking pan or dish with nonstick cooking spray, set aside.
In a small bowl combine the flour, baking powder and salt.
In a medium bowl, mix the peanut butter, Splenda, and eggs, stir vigorously until creamy. Add milk and vanilla extract and stir until smooth.
Add the flour mixture into peanut butter mixture, stirring until well combined. Stir in chocolate chips.
Divide the dough into the prepared pan. With the back of a large spoon or by hand, pat down dough until smooth. Bake at 350 degrees for 15 minutes or until just slightly airy and bright are just beginning to brown around the edges. DO NOT overbake! Remove from oven and let cool for 10-15 before cutting into 16 bars.
* If you do not have whole wheat pastry flour, use 1 / 2 cup whole wheat flour and 1 / 4 cup cake flour.
** I use Hershey's Sugar-Free Chocolate Chip. They are very nice. If your grocer does not have it, use dark chocolate chips.
Per bar: about 137 calories, 12 g carbohydrate, 4 g protein, 8 g (2g sat) fat, 9 milligrams cholesterol, 106 mg sodium, 1 g fiber
Peach meringue tart
Two proteins
1 / 8 teaspoon cream of tartar
1 / 4 teaspoon almond extract
1 / 2 teaspoon vanilla extract
2 tablespoons Splenda baking blend
4 fresh peaches, sliced
1 box (8-oz) frozen whipped topping of sugar-free, thawed
1 tablespoon slivered almonds, toasted, optional
Beat egg whites with cream of tartar, almond extract and vanilla extract until foamy. Add Splenda and beat until stiff. Put the mixture into an 8-inch pie plate avalanche center of mixture to form a shell. Bake a 275 degrees for 1 hour.
Once shell has cooled, place peaches in the dish. (Depending on the natural sweetness of the peaches, sprinkle a little Splenda, if necessary.) Top peaches with whipped cream topping thawed. Sprinkle the topping over the almonds for garnish, if desired.
Enjoy!
PB Chocolate Chip Bars
3 / 4 cup whole wheat pastry flour *
3 / 4 teaspoon baking powder
Pinch of salt
1 cup peanut butter
1 / 3 cup Splenda Brown Sugar Blend
1 beaten egg
1 / 2 cup of skim milk
1 teaspoon vanilla extract
1 / 2 cup sugar-free chocolate chips **
Preheat oven to 350 degrees. Spray an 8-inch square baking pan or dish with nonstick cooking spray, set aside.
In a small bowl combine the flour, baking powder and salt.
In a medium bowl, mix the peanut butter, Splenda, and eggs, stir vigorously until creamy. Add milk and vanilla extract and stir until smooth.
Add the flour mixture into peanut butter mixture, stirring until well combined. Stir in chocolate chips.
Divide the dough into the prepared pan. With the back of a large spoon or by hand, pat down dough until smooth. Bake at 350 degrees for 15 minutes or until just slightly airy and bright are just beginning to brown around the edges. DO NOT overbake! Remove from oven and let cool for 10-15 before cutting into 16 bars.
* If you do not have whole wheat pastry flour, use 1 / 2 cup whole wheat flour and 1 / 4 cup cake flour.
** I use Hershey's Sugar-Free Chocolate Chip. They are very nice. If your grocer does not have it, use dark chocolate chips.
Per bar: about 137 calories, 12 g carbohydrate, 4 g protein, 8 g (2g sat) fat, 9 milligrams cholesterol, 106 mg sodium, 1 g fiber
Peach meringue tart
Two proteins
1 / 8 teaspoon cream of tartar
1 / 4 teaspoon almond extract
1 / 2 teaspoon vanilla extract
2 tablespoons Splenda baking blend
4 fresh peaches, sliced
1 box (8-oz) frozen whipped topping of sugar-free, thawed
1 tablespoon slivered almonds, toasted, optional
Beat egg whites with cream of tartar, almond extract and vanilla extract until foamy. Add Splenda and beat until stiff. Put the mixture into an 8-inch pie plate avalanche center of mixture to form a shell. Bake a 275 degrees for 1 hour.
Once shell has cooled, place peaches in the dish. (Depending on the natural sweetness of the peaches, sprinkle a little Splenda, if necessary.) Top peaches with whipped cream topping thawed. Sprinkle the topping over the almonds for garnish, if desired.
Enjoy!
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