Being diagnosed with diabetes seems like it is a death sentence on all things sugary. This may be so on when it comes to candy bars and triple chocolate cake. However, there are low-sugar dessert recipes out there aplenty. Just because they are low-sugar though does not mean these sweet treats taste any less sweet than their glycerin shock inducing counterparts.
Chocolate Covered Cheesecake Squares
Sounds amazing, right? As a diabetic you can have them? Yes! These also make a great party treat, since as they are bite-sized you and all your diabetic friends are less likely to overindulge.
For the Crust:
Crumble 1 cup of graham crackers into crumbs (for ease, put them in a food processor)
1/4th a cup of fine grates pecans (you can grate those in a food processor as well)
1/4th a cup of melted butter
2 packages of fat-free cream cheese, allow it to sit out and soften
1/2 cup of sugar
1/4th cup of light sour cream
2 beaten eggs
1/2 teaspoon of vanilla extract
For chocolate coating:
1 back of semisweet chocolate chips
3 tablespoons of shortening.
To prepare the crust, line a baking pan with foil, then grease the foil. Combine the graham cracker crumbs, pecan and butter together in a bowl then press into the bottom of the foil lined pan.
To make the filling beat cream cheese, sugar and sour cream into a large bowl. Add the eggs and continue to beat on a low speed until combined, add the vanilla. Pour the filling over the crust.
Preheat the oven to 325 degree and bake for 30 to 40 minutes until the center is set. Transfer foil to a cooling rack and then freeze over night.
For the coating, melt the chocolate and the shortening in the microwave until smooth. Remove the cheesecake from freezer and cut into squares. Using a toothpick, dip one square in the chocolate at a time, coating thoroughly. Set on wax paper and spoon a little of the coating over the top of each square. Let the finished product stand for 20 minutes then store in the refrigerator.
Almond Cake with Raspberry Sauce
1 eight ounce can of Almond paste
3/4th cup of sugar as well as 1 teaspoon sugar, kept separate
6 tablespoons of butter
3 beaten egg
1 tablespoon of orange liqueur
1/4th teaspoon of almond extract
1/4th cup of all-purpose flour
1/4th a teaspoon of baking powder
3 tablespoons of confectioners' sugar
1 package of frozen and unsweetened raspberries, thaw them
Line a pie pan with parchment paper and coat the paper with cooking spray. Set this aside for later.
In a bowl, combine almond paste, 3/4th cup of sugar, and butter. Beat the ingredients together until blended then beat in the eggs, liqueur and extract. Once those are blended in, add the flour and baking powder.
Spread this mixture into your pie pan and bake at 350 degrees for 40 minutes until a toothpick in the center comes out clean. Let cool.
Invert the cake onto a plate to remove the parchment paper and sprinkle with confectioners' sugar.
To make the raspberry sauce, place the raspberries in a food processor and puree. Strain the pulp from the juice, keeping the juice. In a saucepan over medium heat, cook the raspberry juice and add the remaining 1 teaspoon of sugar. Reduce for 15 minutes, then serve cake with sauce.
Blueberry Orange Tart
1 1/2 cup of flour
1/3 cup of confectioners' sugar
2 teaspoons of grated orange zest
1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/4th cup of olive oil
2 tablespoons of orange juice
2 bags of unsweetened frozen blueberries
6 tablespoons of granulated sugar, divided
1/2 teaspoon of black pepper (trust me, it makes it better)
1/8th a teaspoon of nutmeg
3 tablespoons of cornstarch
In a bowl, stir together the flour, confectioners' sugar, orange zest, baking powder, and salt. As the olive oil and 2 tablespoons of orange juice. Transfer the mixture to a lightly floured workspace and knead ten times until the dough forms a ball easily. Flatten into a disk, wrap in plastic wrap and let stand for 30 minutes.
Press the dough into a tart pan with a removable bottom. Prick with a fork several times and press foil on top of it so it is lined. Add pie weights on top of the foil and bake at 350 degrees for 15 minutes. Remove the foil and weights and bake for 10 more minutes. Let cool.
While the crust is baking or cooling. Combine blueberries into a saucepan with 1/4th a cup of orange juice, 4 tablespoons of granulated sugar, black pepper, and nutmeg. Simmer this mixture for 5 minutes.
In a separate boil, stir the remaining 2 tablespoons of sugar and cornstarch. Mix into the berries and simmer for an additional 2 minutes until the berry mixture is thick.
Cool the mixture and poor into cooled tart. Chill the tart 1 hour before serving.
Chocolate Ganache Tarts
1/2 cup of softened butter
1 package of softened fat-free cream cheese
1 cup of all-purpose flour
1/2 cup of semisweet chocolate chips
1/2 cup of milk chocolate chips
2/3 cup of light whipping cream
This can optionally be topped with whipped cream, fresh raspberries and/or confectioners' sugar
In a bowl beat the softened butter and cream cheese until smooth, then beat in the flour. Drop your dough mixture by the tablespoonful into grease miniature muffin cups. Flour your hands, then press the dough into the cups and up the sides. Be sure to keep floured, it is a sticky task.
Bake at 325 degrees for 20 minutes. Set aside and let cool.
In a saucepan, melt both the chocolate chips with the whipping cream over a low heat. Stir constantly until melted and blended. Transfer to a bowl and refrigerate until firm.
Beat the chocolate mixture until soft peaks form. Move to a piping bag or spoon the mixture into the tart shells. Top with the optional whipped cream, raspberries, and/or confectioners' sugar if using.
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