Lite Recipes: Desserts

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1 Lite Recipes: Desserts Lite recipes are for people who are controlling their sodium, cholesterol, fat or calorie intake. Frozen Strawberry Yogurt 1 cup sliced fresh strawberries 1 teaspoon unflavored gelatin, softened in warm water 1 packet Equal 1 cup low-fat yogurt, plain 1. Blend berries, softened gelatin and Equal. Fold into the yogurt. 2. Pour mixture into a shallow pan and place it in the freezer. Beat frequently with a fork while it is freezing to incorporate air and also to reduce the size of the ice crystals. When it is frozen, but not too hard, it can be scooped out with an ice cream scoop and served in a sherbet glass. 4 servings ½ milk 55 calories, 8 gm carbohydrate, 4 gm protein, 1 gm fat, 1 gm saturated fat, 4 mg cholesterol, 1 gm fiber, 45 mg sodium, 99 mg phosphorus, 207 mg potassium The Free and Equal Cookbook Learn more about your health care. More on next page Copyright January 29, The Ohio State University Wexner Medical Center - Upon request all patient education handouts are available in other formats for people with special hearing, vision and language needs, call (614)

2 Page 2 Lemon Icebox Cheesecake 1 cup graham cracker crumbs ¼ cup finely ground walnuts 1 packet sugar substitute or replacement (0.28 oz or 0.35 oz pkgs), not Aspartame (Equal) 3 Tbsp unsalted margarine, at room temperature 1 (8-oz) package imitation cream cheese 1 ½ cups low fat milk 1 (1.1 oz) package sugar-free vanilla instant pudding mix 1 tsp lemon extract 1 tsp grated lemon rind 1. Preheat oven to 375 degrees. In small mixing bowl, combine cracker crumbs, ground walnuts and sugar substitute. With pastry blender, cut margarine into crumb mixture until mixture is finely textured, blended and well moistened. Reserve 1 Tbsp of mixture for topping. 2. Press remaining crumb mixture evenly onto bottom and up sides of 9-inch glass pie plate. Bake 10 to 12 minutes, until crust is lightly browned around edge. Allow to cool completely. 3. With electric mixer on low speed, beat cream cheese in medium mixing bowl until smooth. Mixing at low speed, gradually add milk. Beat 1 to 2 minutes. Mixture will be somewhat liquid with pieces of cream cheese remaining. Add instant pudding, lemon extract and grated lemon rind. Mix at medium speed for 30 seconds. 4. Pour filling into cooled crust and smooth over the top. Sprinkle with reserved crumbs and chill for 8 hours, or until firm. 8 servings ¾ starch / bread, ½ dairy, 2 fats 231 calories, 14 gm carbohydrate, 3 gm protein, 17 gm fat, 7 gm saturated fat, 22 mg cholesterol, 0 gm fiber, 208 mg sodium, 91 mg phosphorus, 132 mg potassium The Meal Challenge Cookbook by Roerig Pharmaceutical

3 Page 3 Quick and Easy Coffee Cake 2 Tbsp margarine 1 cup, crushed unsweetened pineapple, drained 2 Tbsp Brown Sugar Twin ½ tsp cinnamon 1 (8-oz) tube refrigerated biscuits 1. Preheat oven to 475 degrees. Melt margarine with pineapple, sweetener and cinnamon in 9-inch cake pan and tilt to cover all areas. 2. Arrange biscuits over fruit mixture. Bake 10 minutes or until biscuit topping is golden brown. 10 servings 1 bread, ½ fat 90 calories, 12 gm carbohydrate, 2 gm protein, 4 gm fat, 1 gm saturated fat, 0 mg cholesterol, 1 gm fiber, 226 mg sodium, 92 mg phosphorus, 69 mg potassium Favorite Recipes from Diabetes in the News by The American Center for Diabetes Education Sugarless Brownies ½ cup margarine Artificial sweetener equivalent to 1 ¼ cup sugar, no Aspartame (Equal)* 1 ½ squares unsweetened chocolate, melted 1 tsp vanilla 2 eggs ¾ cup flour 1 tsp baking powder ½ cup chopped nuts * Recommend sucralose (Splenda) because it keeps flavor better at high temperatures 1. Cream margarine, melted chocolate and sweetener. Add vanilla, eggs, flour, baking powder and nuts.

4 Page 4 2. Pour into lightly greased 8-inch square pan. Bake at 350 degrees for 25 to 30 minutes. 16 brownies 2/3 bread, 2 fat 114 calories, 8 gm carbohydrate, 3 gm protein, 9 gm fat, 2 gm saturated fat, 23 mg cholesterol, 1 gm fiber, 41 mg sodium, 54 mg phosphorus, 72 mg potassium Favorite Recipes from Diabetes in the News by The American Center for Diabetes Education Zucchini Cupcakes 2 eggs Artificial sweetener equivalent to ½ cup sugar, not Aspartame (Equal) ¾ cup oil 1 cup unsweetened applesauce 2 cups flour 1 tsp baking soda 1 tsp baking powder ½ tsp cinnamon ½ tsp nutmeg 2 cups grated zucchini 1 square unsweetened chocolate, melted 1 tsp vanilla extract ¼ cup skim milk ¾ cup raisins 1. Cook raisins in a small amount of water (¼ cup) until soft. Set aside. 2. Beat eggs until light and fluffy. Add artificial sweetener and beat until smooth, about 1 minute. Add oil and beat 2 minutes. Add applesauce and beat about 2 minutes. 3. Sift flour with baking soda, baking powder, cinnamon and nutmeg. Add flour to mixture and beat until it becomes stiff. Add milk and stir until smooth. Stir in melted chocolate, zucchini and vanilla extract. Stir in raisins. 4. Spray cupcake pans with non-stick spray or line with baking cups. Fill cups with batter and bake at 350 degrees for about 15 minutes. Remove from oven. Cool on rack for 10 minutes before removing from pan.

5 Page 5 Serving size: 1 cupcake 24 cupcakes 1 bread, ½ fruit, 1 ½ fat 134 calories, 15 gm carbohydrate, 2 gm protein, 8 gm fat, 6 gm saturated fat, 16 mg cholesterol, 1 gm fiber, 82 mg sodium, 41 mg phosphorus, 105 mg potassium Favorite Recipes from Diabetes in the News by The American Center for Diabetes Education Apple Pie 1 unbaked pastry or pie crust (1/2 for bottom crust, ½ for top) Artificial sweetener to equal 1 cup sugar, not Aspartame (Equal) 4 cups sliced apples ½ to 1 tsp cinnamon or nutmeg 1 Tbsp lemon juice 1 tsp flour 1. Mix apples, sweetener, lemon juice, spice and flour. 2. Pour into pastry-lined pie pan (6-inch or 9-inch) and top with other crust. Cut slits in top crust to vent steam. 3. Bake at 425 degrees for 40 to 45 minutes. Serve warm or cold. 8 servings 1 bread, 1 fruit, 2 fat 166 calories, 25 gm carbohydrate, 1 gm protein, 7 gm fat, 3 gm saturated fat, 0 mg cholesterol, 2 gm fiber, 118 mg sodium, 20 mg phosphorus, 83 mg potassium The Diabetes Forecast, September/October 1985

6 Page 6 Peanut Butter Fingers ¼ cup + 2 Tbsp margarine, softened ¼ cup + 2 Tbsp creamy peanut butter ½ cup firmly packed brown sugar (or brown sugar substitute equivalent to ½ cup brown sugar) 2 cups all purpose flour ½ tsp ground cinnamon 1 egg 2 Tbsp skim milk ½ tsp vanilla extract 1. Cream margarine and peanut butter in a medium bowl. Add sugar, beating well. 2. Combine flour and cinnamon; add to creamed mixture, mixing until well blended. Add remaining ingredients and beat well. 3. Press dough through a cookie press into 2-inch strips onto ungreased cookie sheets, following manufacturer's instructions. Bake at 400 degrees for 6 minutes or until edges are lightly browned. Remove from cookie sheets and cool completely on wire racks. Serving size: 3 cookies 9 dozen 1 bread, 1 starch Cooking Light, calories, 9 gm carbohydrate, 2 gm protein, 3 gm fat, 1 gm saturated fat, 5 mg cholesterol, 0 gm fiber, 16 mg sodium, 21 mg phosphorus, 33 mg potassium