Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, February 25, 2015

meal ideas ~ gotta sweet craving? i do

need some more healthy, low carb, diabetic friendly sweets?? I know I do, here are three that I found which prove to be all of the beforehand mentioned and quick and easy to make. enjoy!

Chocolate-Drizzled Peanut Butter Cheesecake Bars 
Creamy peanut butter proves to be the perfect flavoring for these rich cheesecake bars. Topped with a chocolate drizzle and peanuts, this tasty dessert is a crowd favorite.

Nonstick cooking spray
1/2 cup regular rolled oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar or brown sugar substitute
1/4 cup butter, melted
2 8 - ounce packages fat-free cream cheese, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar or granulated sugar substitute
3/4 cup refrigerated or frozen egg product, thawed
1/4 cup fat-free milk
1 teaspoon vanilla
2 ounces semisweet chocolate, chopped
2 -3 tablespoons fat-free milk
3 tablespoons chopped peanuts

Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with cooking spray; set aside.

For crust, place oats in a food processor or blender. Cover and process or blend until coarsely ground. In a small bowl combine ground oats, flour, brown sugar, and melted butter. Pat evenly into the bottom of the prepared pan. Set aside.

Meanwhile, for cheesecake filling, in a large bowl combine cream cheese, peanut butter, and granulated sugar. Beat with an electric mixer on medium speed until combined. Add egg substitute, the 1/4 cup milk, and the vanilla. Beat on low speed just until combined.

Pour cheesecake filling onto the prepared crust. Bake in preheated oven for 25 minutes or until set in the center. Cool in pan on a wire rack for 30 minutes. Cover and chill for at least 4 hours or up to 24 hours.

For chocolate drizzle, in a heavy small saucepan heat and stir chocolate over low heat until melted and smooth. Remove from heat and beat in enough of the 2 to 3 tablespoons milk to make drizzling consistency. Spoon melted chocolate mixture into a small resealable plastic bag. Seal bag. Using scissors, snip off a very small corner from bag. Pipe melted chocolate over the cheesecake filling. Sprinkle with chopped peanuts. Cover and chill until chocolate is set.

Nutrition Facts Per Serving: 145 cal., 8 g total fat (3 g sat. fat), 8 mg chol., 203 mg sodium, 13 g carb. (1 g fiber, 8 g sugars), 7 g pro. Diabetic Exchanges Lean Meat (d.e): 1; Starch (d.e): 1; Fruit (d.e): 1; Mark as Free Exchange (d.e): 0; Fat (d.e): 1;

Hazelnut-Mocha Torte 
Whipped espresso-chocolate frosting makes this cake seem richer than it is. This lovely confection is elegant enough for a party but easy enough to make for everyday occasions.

1 1/2 cups hazelnuts or walnuts, toasted*
2 tablespoons all-purpose flour
2 teaspoons baking powder
3/4 cup egg product, or 3 eggs
1/3 cup sugar**
Chocolate curls (optional)

White Mocha Filling:
 8 - ounce container frozen fat-free whipped dessert topping
 2 ounces white baking chocolate (with cocoa butter)
 1 tablespoon instant sugar-free, fat-free Suisse mocha or French vanilla-style coffee powder
 1 tablespoon fat-free milk

Preheat oven to 350 degrees F. Grease and flour two 8x1-1/2-inch round cake pans. Set pans aside. In a medium bowl, combine nuts, flour, and baking powder; set aside.

In a blender or food processor, combine eggs and sugar; cover and blend or process until combined. Add nut mixture. Cover and blend or process until nearly smooth, scraping side of container occasionally. Divide batter between the prepared pans; spread evenly.

Bake for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Place one of the cake layers on a serving plate. Spread top with half of the White Mocha Filling. Top with remaining cake layer and remaining filling. Loosely cover. Chill frosted cake for 2 to 24 hours. If desired, garnish with chocolate curls. Makes 16 slices.

White Mocha Filling: Place three-quarters of an 8-ounce container frozen fat-free whipped dessert topping in a medium bowl; thaw. In a small saucepan, combine white baking chocolate (with cocoa butter), chopped; instant coffee powder; and fat-free milk. Cook and stir over low heat until melted and smooth. Remove from heat. Stir in 1/2 cup of the whipped topping (whipped topping will melt). Cool mixture about 5 minutes. Fold melted mixture into remaining whipped topping in bowl.

*To toast nuts: To toast nuts, preheat oven to 350 degrees F. Place the nuts in a shallow baking pan. Bake about 10 minutes or until toasted. Cool nuts slightly. If using hazelnuts, place warm nuts on a clean kitchen towel. Rub nuts with towel to remove loose skins.

**Sugar substitutes: not recommend for this recipe.

Nutrition Facts Per Serving: 144 cal., 9 g total fat (1 g sat. fat), 1 mg chol., 63 mg sodium, 13 g carb. (1 g fiber), 3 g pro. Diabetic Exchanges Fat (d.e): 1.5; Other Carb (d.e): 1;

Berry-Topped Cheesecake 
A pretzel-and-almond crust topped with a creamy filling that's studded with fresh fruit -- now that's a cheesecake like no other, especially because it has only 14 grams of carb per slice!

1 1/2 cups small pretzel twists (2 ounces; about 33)
2 tablespoons sliced almonds, toasted
3 tablespoons butter, melted
1/3 cup water
1 envelope unflavored gelatin
1 1/2 8 - ounce tub light cream cheese, softened
 8 - ounce carton light dairy sour cream
1/4 cup powdered sugar
1/2 teaspoon almond extract
1/2 8 - ounce container frozen light whipped dessert topping, thawed
1 cup quartered or halved fresh strawberries
1 cup fresh blackberries or blueberries

Preheat oven to 350 degrees F. For crust: In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

For filling: Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
 In a large bowl, combine cream cheese, sour cream, powdered sugar, and almond extract; beat with an electric mixer on medium speed until smooth. Add gelatin mixture; beat until combined. Fold in whipped topping.

Spread half of the filling evenly over cooled crust. Top with half of the strawberries and half of the blackberries. Spread the remaining cream cheese mixture over berries. Cover and chill cheesecake for 4 to 24 hours or until set. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Cut cheesecake into wedges. Top each serving with some of the remaining strawberries and blackberries.

Nutrition Facts Per Serving:PER SERVING: 176 cal., 11 g total fat (7 g sat. fat), 28 mg chol., 236 mg sodium, 14 g carb. (1 g fiber, 7 g sugars), 6 g pro. Diabetic Exchanges Other Carb (d.e): 1; Fat (d.e): 2

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