We diabetics like dessert and sweet treats, too. Don't leave us sitting there watching everyone else enjoy dessert! The recipes in this article make tasty desserts the diabetics in your life are sure to enjoy. And they are very tasty, too. Don't tell the kids and they will enjoy them too. My grandkids eat my diabetic desserts and usually they never know the difference. These peanut butter bars are great for a snack with coffee, hot chocolate, or a glass of milk. They are not messy so they work great for picnics, lunchboxes, tailgating, etc. To go in a completely different direction, try the Peach Meringue Tart.
Cookies And Cream Protein
PB-CHOCOLATE CHIP BARS
Cookies And Cream Protein
3/4 cup whole-wheat pastry flour*
3/4 tsp baking soda
pinch of salt
1 cup peanut butter
1/3 cup Splenda Brown Sugar Blend
1 beaten egg
1/2 cup low-fat milk
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips**
Preheat oven to 350 degrees. Spray an 8-inch square baking pan or dish with nonstick cooking spray; set aside.
In a small bowl combine the flour, baking soda, and salt.
In a medium bowl mix the peanut butter, Splenda, and egg, stirring vigorously until creamy. Add the milk and vanilla extract, stirring until smooth.
Add the flour mixture to the peanut butter mixture stirring until they are well combined. Stir in the chocolate chips.
Spread the dough into the prepared pan. Using the back of a large spoon or your hand, pat dough down until smooth. Bake at 350 degrees for 15 minutes or only until slightly puffy and just starting to get light brown around edges. DO NOT OVERBAKE! Remove from oven and allow to cool 10 to 15 minutes before cutting into 16 bars.
*If you do not have whole-wheat pastry flour, use 1/2 cup whole-wheat flour and 1/4 cup cake flour.
**I use Hershey's Sugar-Free Chocolate Chips. They are very good. If your grocer doesn't have them, use bittersweet chocolate chips.
Per bar: Approximately 137 calories, 12 g carbs, 4 g protein, 8 g (2g sat.)fat, 9 mg cholesterol, 106 mg sodium, 1 g fiber
PEACH MERINGUE TART
2 egg whites
1/8 tsp cream of tartar
1/4 tsp almond extract
1/2 tsp vanilla extract
2 tbsp Splenda Baking Blend
4 fresh peaches, sliced
1 carton (8-oz) sugar-free frozen whipped topping, thawed
1 tbsp sliced almonds, toasted, optional
Beat egg whites with the cream of tartar, almond extract, and vanilla extract until foamy. Add the Splenda and beat until stiff. Place the mixture into an 8-inch pie plate hollowing out center of mixture to form a shell. Bake a 275 degrees for 1 hour.
When shell has cooled, place peaches in the shell. (Depending on the natural sweetness of the peaches, sprinkle with a small amount of Splenda, if needed.) Top peaches with the thawed whipped topping. Sprinkle the almonds over the topping as a garnish, if desired.
Enjoy!
Desserts For Diabetics: Peanut Butter-Chocolate Chip Cookie Bars and Peach Meringue Tart
Cookies And Cream Protein
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