Diabetic Friendly Recipes Just in Time for the Holidays
According to the US Department of Health and Human Services Office of Minority Health, African Americans are almost twice as likely to be diagnosed with diabetes as non-Hispanic whites. In addition, they are more likely to suffer complications from diabetes, such as end-stage renal disease and lower extremity amputations. Proper care and disease maintenance including eating diabetic compatible foods all help to support longevity and improve quality of life.
Along with the cold weather, lights and family gatherings comes good food. It was once thought if you were a diabetic you could not indulge in desserts during the holidays. Well, that’s no longer the case. As with anything, enjoy it in moderation. Don’t miss out on the holiday goodness with these fabulous diabetic friendly recipes. Enjoy!
Cherry-Almond Cheesecake Bars
Sourced from Diabetic Living
- 2/3 cup all-purpose flour
- 2/3 cup quick-cooking rolled oats
- 3 tablespoons packed brown sugar or 1-1/2 teaspoons brown sugar substitute*
- 2 tablespoons finely chopped almonds
- 1/4 cup butter
- 2 8 – ounce package reduced-fat cream cheese (Neufchatel)
- 1/3 cup granulated sugar or sugar substitute* equivalent to 1/3 cup
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- 1/3 cup finely chopped dried cherries
- 10 tablespoons fat free frozen whipped dessert topping, thawed (optional)
- 2 tablespoons sliced almonds (optional)
1. Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan or line pan with foil, extending foil up over the edges of the pan; set aside. In a medium bowl, stir together flour, oats, brown sugar, and almonds. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes.
2. Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust.
3. Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving.
4. Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator. Makes 20 bars.
Mini Maple-Pecan Pies
Sourced from Diabetic Living
- 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/4 cup 60% to 70% tub-style vegetable oil spread
- 1 cup all-purpose flour
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1/3 cup granulated sugar or 2 tablespoons plus 2 teaspoons sugar substitute blend*
- 1/4 cup pure maple syrup**
- 1 tablespoon 60% to 70% tub-style vegetable oil spread, melted
- 1/2 teaspoon vanilla
- 2/3 cup coarsely chopped pecans, toasted
- 12 pecan halves (optional)
1. Preheat oven to 325 degrees F. For pastry, in a medium bowl, beat cream cheese and the 1/4 cup vegetable oil spread with an electric mixer on medium speed until combined. Stir in flour. Divide dough into 12 equal portions. Using 12 ungreased 2 1/2-inch muffin cups, press each portion evenly into the bottom and up the side of one of the cups (pastry will be thin). Bake for 15 minutes (pastry will shrink slightly as it bakes).
2. For Pecan Filling, in a medium bowl, whisk together egg, sugar, syrup, the 1 tablespoon melted vegetable oil spread, and the vanilla until combined. Stir in the chopped pecans. Spoon mixture evenly into hot pastry-lined muffin cups. If desired, top each cup with a pecan half.
3. Bake about 30 minutes more or until pastry is golden and filling is puffed. Cool slightly in muffin cups. Carefully remove pies from muffin cups and transfer to a wire rack. Cool about 20 minutes; serve warm. (Or, cool completely before serving. Store mini pies in an airtight container in the refrigerator for up to 24 hours. Let stand at room temperature for 1 hour before serving.)
Cookies ‘n’ Cream Crunch
Sourced from Health
- 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
- 1/3 cup chopped pecans
- 3 tablespoons reduced-calorie margarine, melted
- 1 quart vanilla no-sugar-added, fat-free ice cream, softened
1. Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.
2. Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.
3. To serve, let stand at room temperature 5 minutes; cut into 9 squares.