Share the love by whipping up your Valentine's Day date with these delicious diabetes-friendly recipes.
Chocolate Peanut Butter Molten Cupcakes
Your loved ones will rave about these scrumptious cupcakes that ooze chocolate and peanut butter. They're easier than you might think to make, plus you can use a sugar substitute.
2 ounces milk chocolate, chopped
1 egg, lightly beaten
1/4 cup sugar or sugar substitute
2 tablespoons water
2 tablespoons canola oil
1/4 teaspoon baking powder
1/4 teaspoon vanilla
1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
Fresh strawberries (optional)
Powdered sugar (optional)
For filling: In a small microwave-safe bowl, combine milk chocolate and peanut butter. Microwave on 30 percent power (medium-low) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking mixture every 5 to 10 minutes until consistency is reached (this may take anywhere from 10 to 25 minutes). Mixture will set up quickly at the end so watch carefully. Use two spoons to drop mixture into six mounds on a wax paper-lined baking sheet, using about 2 teaspoons mixture per mound; return to the refrigerator until ready to use.
Preheat oven to 350 degrees F. Grease six 2-1/2-inch muffin cups; set aside. In a medium bowl, whisk together egg, sugar, water, oil, baking powder, and vanilla.
Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin cup. Set a chilled peanut butter mound in center of chocolate batter in each muffin cup. Spoon remaining batter over peanut butter mounds.
Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 5 minutes. Run a thin sharp knife around the edge of each cupcake. Invert cupcakes onto serving plates. If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately.
Nutrition Facts Per Serving: 193 cal., 9 g total fat (3 g sat. fat), 2 mg chol., 51 mg sodium, 24 g carb. (1 g fiber, 14 g sugars), 4 g pro. Diabetic Exchanges Other Carb (d.e): 1.5; Fat (d.e): 1.5
Vanilla Bean Panna Cotta with Strawberries
This sweet diabetic dessert is a luxurious end to a rich dinner. Using fat-free half-and-half cuts the calories in this creamy Italian-inspired dessert.
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/4 of a vanilla bean or 1/2 teaspoon vanilla**
1 cup fat-free half-and-half
2 teaspoons sugar or sugar substitute* equivalent to 2 teaspoons sugar
1 tablespoon champagne vinegar or white balsamic vinegar
1 teaspoon sugar or sugar substitute* equivalent to 1 teaspoon sugar
1 cup fresh strawberries, hulled and halved
Whole strawberries (optional)
For panna cotta, in a heatproof 2-cup glass measure, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Scrape vanilla beans from the pod into the measuring cup; add the pod. Place in a saucepan of simmering water. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in half-and-half and the 2 teaspoons sugar; stir until sugar is dissolved. Let stand at room temperature for 30 minutes. Remove vanilla bean pod and stir mixture. Pour into two 6-ounce martini or champagne glasses or 6-ounce custard cups. Cover and chill for at least 8 hours or until firm.
About 1 hour before serving, in a small bowl, combine vinegar and the 1 teaspoon sugar. Add halved strawberries, tossing to coat. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.
To serve, spoon strawberries over panna cotta in glasses. If desired, top each dessert with a whole strawberry.
** If using vanilla, add it with the half-and-half and omit the standing time.
Nutrition Facts Per Serving: 127 cal., 2 g total fat (1 g sat. fat), 6 mg chol., 177 mg sodium, 23 g carb. (1 g fiber), 5 g pro. Diabetic Exchanges Other Carb (d.e): 1; Fruit (d.e): 0.5;