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Diabetic Desserts
Diabetic Desserts
Diabetic Desserts
Diabetic Desserts
Diabetic Desserts
Diabetic Desserts
Diabetic Desserts
Diabetic Desserts
Diabetic Desserts
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Diabetic Desserts

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  • 1. Diabetic Desserts: Zero CalorieDessertsEveryone enjoys having some dessert after eating their meal specially lunch and dinner. The desire foreating something sweet starts among those diabetic people. Though a person in the practice of eatingsweets can gratify his desire in very easy way but the diabetics can only fantasized about having them.Today, there are plenty of desserts which the diabetes can eat. The diabetic desserts can be preparedand cooked definitely just by replacing the sugar with sugar free cubes. One can have sugar freechocolate cakes, puddings and several other sweets.Enough of fruits can also be used for making some of the delicious and flavorful desserts for thediabetics. Fruits have the capability to make up for the sweetness without adding extra sugar. Fruitscomprise natural sweetness that are not harmful. There are several of desserts can be made withoutsugar like fruit salads with whipped cream. There are many frozen treats also containing sugar free likefudge pops or ice pops. One can even taste sugar free ice cream which is very convenient to make athome. One doesn’t have to compromise on the fulfillment of one’s sweet tooth because of the lots ofaccessibility of diabetic desserts.Here are some of delightful Diabetic Desserts. Treat your sweet tooth and say good bye to your cravings!
  • 2. Baked PeachesServings: 6Difficulty Level: EasyIngredients:6 peaches, ½ cup chopped nuts, 1 teaspoon sugar, butter, fresh lemon juice, nutmeg, cherryPreparation Instructions:Preheat the oven to 350 degrees F. Peel and halve the peaches, then remove their pits. Place in a bakingpan, cut side up. Spoon nuts into the cavity in each peach half, then sprinkle with sugar, add a small dotof butter, two drops of lemon juice, and a pinch or two of ground nutmeg. Sprinkle a little sherry overeach fruit half. Bake for 20 minutes. Serve hot, with whipped cream.
  • 3. Cherry Fricassee with Gingerbread,Pistachios and Ice-creamServings: 6Preparation time & Cooking Time: 15 minutesRecommended Wine: LoupiacIngredients:1 lb. rather large, mature cherries; 1/3 lb. gingerbread; 1.8 oz. butter; 1/4 c. sugar; 1 pint ice cream(vanilla, ginger bread, caramel, or yogurt); mint leavesPreparation Instructions:Prepare the cherries. Dice the gingerbread. Melt butter in a large pan. Add sugar. Heat until obtaining acaramel. Place the cherries in the pan. Cook for 5 - 6 minutes, stirring constantly. Once the cooking juiceis slightly reduced, add the gingerbread. Continue to cook another 5 - 6 minutes in order to obtain acherry compote. The gingerbread will bind the whole. Place a little of the cherry compote on eachserving dish. Put a scoop ice cream on top of this and decorate with some mint leaves. Serveaccompanied with some sugared biscuits, almond cookies, or something similar.
  • 4. Melon Glazed with Acacia Nectar and FreshMintServings: 4Preparation Time: 15 minutesCooking Time: 15 minutesRecommended Wine: Coteaux du LayonIngredients: 4 melons, 1/2 lb. acacia honey, 4 green lemons, 1 bunch mintPreparation Instructions:Grate the green lemon peels. Reserve the lemon juice in a bowl. Blanch the peels. Bring juice to a boil.Reduce. Add acacia honey. Reduce. Continue cooking until the mixture is similar to liquor in consistency.Store cold. In the meantime, cut the melons in half. Peel and cut into thin slices. In a concave dish,arrange these slices in the shape of a flower. Cover with the cold mixture and sprinkle with lemon peels.Finally, add some minced mint.
  • 5. Red Fruit GraniteServings: 4Preparation Time: 25 minutesCooking Time: 25 minutesRecommended Wine: Muscat de RivesaltesIngredients:1 lb. red fruits, 2/3 cup water, 1/3 lb. sugarPreparation Instructions:Cook the red fruits, covered, for about 30 minutes in a bain-marie water bath. Strain. Freeze the saucefor 24 hours. Fill 4 dessert bowls with the sauce. Add some sweetened whipped cream and fresh redfruits on top. Finish with some chopped pistachios.
  • 6. Roasted Strawberries with Grand MarnierServings: 6Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: SauternesIngredients:For dough: 1 oz. molten butter, 1 oz. orange juice, 6 1/3 tablespoons powdered sugar, 2 tablespoonsflour, 2.2 lbs. strawberries, 1 oz. chopped almonds, fresh mint leaves, 2 spoons honey, 1 drop of GrandMarnierPreparation Instructions:Preheat the oven to 340 degrees F. For the dough: Mix all the ingredients listed to prepare ahomogenous dough. Place a tablespoon of the dough on a pastry plate. Slightly spread it out and place itin the oven until lightly colored. The dough will spread. Remove from oven and cover the dessert bowlwith the dough. Allow to cool. In the meantime, prepare the strawberries. Heat some butter in a pan.Add the honey and strawberries. Flambé with Grand Marnier. Place a dessert bowl in the middle of theserving dish. Put some strawberries inside. Sprinkle with powdered sugar. Decorate with fresh mintleaves.
  • 7. Terrine with OrangePreparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: St. Croîx du MontIngredients:5 oranges, 2/3 cup orange juice, 2/3 cup wine white, 1/2 a cinnamon stick, 1/2 a vanilla pod, 3 cloves, 3½ tablespoons, 6 gelatin leavesPreparation Instructions:Boil the wine with the orange juice. Remove from the stove and add the cinnamon, vanilla, and cloves.Allow to infuse for 15 minutes. Remove the cinnamon, vanilla, and cloves and pour in the sugar andgelatin. Remove the oranges. Pour a layer of the resulting mixture into the bottom of an oblong terrine.Cover this with a layers of the oranges. Alternate layers until the terrine is filled. Place in the refrigeratorfor 90 to 120 minutes. Remove from the terrine mold and serve. If desired, pour a little of the cookingliquid or syrup around the dish.
  • 8. Flourless Chocolate CakeServings: 10Cooking Time: 30 minutesDifficulty Level: AverageIngredients:½ cup Dutch process cocoa, ¾ cup packed light brown sugar, 3 tablespoons all-purpose flour, 2teaspoons instant espresso powder, 1/8 teaspoon salt, pepper, ¾ up fat-free milk, 1 teaspoon vanilla,2 oz. unsweetened or bittersweet chocolate(chopped), 2 oz. semisweet chocolate(chopped), 1 egg,3 egg whites, 1/8 teaspoon cream of tartar, 1/3 cup granulated sugar,For the Frosting: 2 or 3 teaspoons butter, softened, 1 cup powdered sugar, 2 tablespoons Dutch processcocoa, ½ teaspoon pure vanilla extract, 2 or 3 tablespoons fat-free milkPreparation Instructions:In a medium-sized saucepan, stir together the cocoa, brown sugar, flour, coffee, salt, and a pinch ofpepper. Gradually add the milk and vanilla, stirring until smooth. Turn the heat on to medium. Cook andstir frequently until the sugar is completely dissolved. Do not allow the mixture to boil. Remove the panfrom the stove. Add the chocolate, stirring constantly until melted. In a bowl, whisk the egg. Whisk ½cup of the chocolate mixture into the egg, the pour the egg mixture into the saucepan and whisk tocombine. Allow the mixture to come to room temperature. Preheat the oven to 350 degrees F. Lightlygrease a 9 in. round cake pan. Line the bottom of the pan with parchment paper. Set aside. In the bowlof an electric mixer, beat the eggs until foamy. Add the cream of tartar. Beat until soft peaks form. Addthe sugar a little at a time, beating constantly, until stiff peaks form. Add ¼ of the egg whites to thecooled chocolate mixture. Fold in, then fold in the remaining egg whites. Pour the batter into theprepared pan. Set the cake pan in a roasting pan; pour 1 in. of hot water into the roasting pan and placethe pan on the center rack of the oven. Bake about 25 to 30 minutes, or until the cake is just firm whentouched lightly. Remove the cake from the oven and allow cooling on a wire rack. (Do not remove thecake from the pan.) Cover and refrigerate for at least 8 hours. In the meantime, make the frosting. In a
  • 9. bowl, combine butter, powdered sugar, cocoa, and vanilla with just enough milk to make a thin, easy tospread frosting. Run a knife along the outer edge of the cake. Remove the cake and peel off theparchment paper. Frost it.LINK LISTS:http://www.gourmetrecipe.com/recipes/recipe-courses/dessert-recipes/diabetic-dessertshttp://www.gourmetrecipe.com/recipes/baked-peacheshttp://www.gourmetrecipe.com/recipes/cherry-fricassee-with-gingerbread-pistachios-and-ice-creamhttp://www.gourmetrecipe.com/recipes/flourless-chocolate-cakehttp://www.gourmetrecipe.com/recipes/melon-glazed-with-acacia-nectar-and-fresh-minthttp://www.gourmetrecipe.com/recipes/red-fruit-granitehttp://www.gourmetrecipe.com/recipes/roasted-strawberries-with-grand-marnierhttp://www.gourmetrecipe.com/recipes/terrine-with-orangehttp://www.gourmetrecipe.com/recipes/the-anti-fruitcake

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