Page 49 - Diabetes
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Individual No-Bake Chocolate Cream
Cheesecake Fruit Dessert Dip
Cups MAKES 24 SERVINGS
MAKES 4 SERVINGS SERVING SIZE: 2 TABLESPOONS DIP
SERVING SIZE: 1 CHEESECAKE CUP WITHOUT FRUIT
Nutrients per Serving: Calories
115, Total Fat 4g, Saturated Fat
2g, Protein 4g, Carbohydrates 17g, Nutrients per Serving: Calories
Cholesterol 12mg, Dietary Fiber 2g, 33, Total Fat 1g, Saturated Fat
Sodium 162mg 1g, Protein 1g, Carbohydrates 6g,
Cholesterol 1mg, Dietary Fiber 0g,
Dietary Exchange: ½ Bread/Starch, Sodium 38mg
1 Fat, ½ Fruit
Dietary Exchange: ½ Bread/Starch
1 cup quartered fresh
strawberries 2 cups fat-free (skim) milk
1 cup diced fresh peaches 1 package (4-serving size)
3 tablespoons sugar Baked Pear Dessert chocolate fat-free sugar-
substitute,*divided MAKES 2 SERVINGS free instant pudding and
pie filling mix
¼ teaspoon ground ginger SERVING SIZE: 1 PEAR HALF WITH ¼ CUP
ICE CREAM 1 container (8 ounces)
5 ounces reduced-fat cream thawed fat-free whipped
cheese, softened topping
3 tablespoons fat-free sour Nutrients per Serving: Calories 87, 2 tablespoons chocolate
cream Total Fat 2g, Saturated Fat 1g, Protein chips, finely chopped
2 tablespoons fat-free 1g, Carbohydrates 16g, Cholesterol 3mg,
(skim) milk Dietary Fiber 1g, Sodium 13mg 1. Beat milk and pudding mix in
1 teaspoon vanilla Dietary Exchange: ½ Fat, 1 Fruit medium bowl with electric mixer
¼ cup graham cracker at medium speed 2 minutes.
1
crumbs** / 3 cup unsweetened apple cider
or apple juice, divided 2. Stir in whipped topping and
chocolate chips until well blended.
1. Combine strawberries, peach- 2 tablespoons dried cranberries Refrigerate until ready to serve.
es, 1 tablespoon sugar substitute or raisins Serve with fruit or angel food cake
and ginger in medium bowl. Toss 1 tablespoon toasted sliced for dipping.
gently to blend. almonds
/ 8 teaspoon ground cinnamon
1
2. Beat cream cheese, sour cream,
milk, vanilla and remaining 1 medium unpeeled pear
2 tablespoons sugar substitute in (about 6 ounces), cut in half
small bowl with electric mixer at lengthwise and cored
medium speed until smooth. ½ cup vanilla low-fat sugar-free
ice cream or frozen yogurt
3. Place about 3 tablespoons
cream cheese mixture in each 1. Preheat oven to 350°F. Combine
of four (4-ounce) custard cups. 1 tablespoon cider, cranberries,
Sprinkle with 1 tablespoon gra- almonds and cinnamon in small bowl.
ham cracker crumbs; top with
½ cup fruit mixture. Cover and 2. Place pear halves, cut side up,
refrigerate at least 1 hour. in small baking dish. Evenly mound
almond mixture on top of pear halves.
Note *This recipe was tested Pour remaining cider into dish; cover
with sucralose-based sugar with foil.
substitute.
**Or, crush 2½ whole graham 3. Bake 35 to 40 minutes or until
crackers. pears are soft, spooning cider in dish
over pears once or twice during bak-
ing. Serve warm with ice cream.
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