DIABETIC'S CHOCOLATE-AMARETTO CHEESECAKE
6 sugar-free chocolate wafers (1 1/2 to 2 oz)
Cooking oil spray
1 cup Equal Sugar-Lite
1 cup 1% low-fat cottage cheese
4 oz fat-free cream cheese
8 oz 1/3 less fat cream cheese
6 tbsp unsweetened cocoa powder
1/4 cup flour
1/4 cup amaretto
1 tsp vanilla extract
pinch of salt
1 large egg
2 tbsp crushed sugar-free chocolate wafers for garnish
Preheat oven to 300 degrees.
Place six wafers in a food processor, and pulse until coarsely ground. Spray an 8-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
Place Equal, cottage cheese, cream cheeses, cocoa, flour, amaretto, vanilla extract, and salt into food processor. Process ingredients until smooth. Add egg and process until blended. Pour the mixture into the prepared pan. Bake at 300 degrees 55 minutes or until the center of the cheesecake barely moves when the pan is touched. Remove cheesecake from oven and run a thin knife around the outside edge to loosen from pan. Sprinkle crushed wafers over top, if desired, for garnish. Cool to room temperature. Cover, place in refrigerator and chill at least 8 hours.
Cut into 8 serving pieces.
Note: This chocolate cheesecake is a great way to impress your guests. They'll never believe they are actually eating a low-fat, sugarless cheesecake!
TASTY PINEAPPLE CAKE
1/2 cup salt-free butter
2 1/4 cups Equal Sugar-Lite, divided
2 eggs or 1/2 cup egg substitute
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fat-free milk
4 slices unsweetened canned pineapple, drained on a paper towel
non-stick vegetable cooking spray
1/2 cup unsweetened pineapple juice
Preheat oven to 350 degrees. Spray a 6-cup Bundt pan with cooking spray and set aside.
In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy. Add remaining Equal, except for 1 tablespoon. Add eggs, 1 at a time, beating well at medium speed of an electric mixer. Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and gently fold into the batter. Spoon batter into the prepared Bundt pan. Tap down to remove air bubbles. Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.
While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal. Stir well to be sure Equal is dissolved. When cake is removed from the oven, immediately pour mixture over the cake. Let cake stand in pan for 5 minutes. Remove from pan and cool on a wire rack.
12 servings. Each serving equals about 130 calories, 17 g carbs and 3 g protein
MINI CHERRY CHEESECAKE
1 pkg of 6 mini graham cracker pie shells
1 (1 oz) pkg instant sugar-free fat-free cheesecake pudding mix
12 tbsp no-sugar-added cherry pie filling
6 tbsp sugar-free whipped topping, optional
Prepare pudding mix according to package directions. Fill mini pie shells about 2/3 full (this will leave some pudding left over). Top pudding with 2 tablespoons of pie filling per pie. Refrigerate until serving time. Top with a tablespoon of whipped topping if desired.
Variations: Use 1 full-size pie shell to make a regular-size cheesecake.
Use different pie fillings to suit your taste. Blueberry, peach, etc are also good.
APPLESAUCE-RAISIN-CINNAMON CAKE
3 cups water, divided
1 1/4 cups raisins
2 1/2 cups unsweetened applesauce
3 eggs, beaten, or 3/4 cup egg substitute
1 1/2 cups Equal Sugar-Lite
1 cup canola oil
3 cups self-rising flour
3 tbsp ground cinnamon
1/4 tsp baking soda
2 tbsp vanilla extract
Non-stick vegetable oil spray
In a large heavy-duty saucepan, combine 2 1/2 cups water and the raisins; bring to a boil. Continue boiling until water is gone. Remove from the heat. Add applesauce, eggs, Equal, oil and remaining water. Stir to combine well. Sift together flour, cinnamon, and soda. Gradually add flour mixture to the applesauce mixture, stirring after each addition.
Spray a 10-inch Bundt pan with vegetable oil spray. Spoon batter into pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan. Cool on a wire rack.
Cake should be cut into 28 thin serving slices. Diabetics should only eat one serving per day.
Per slice: 165 calories, 20 g carbs, 2 g protein
BANANA SPLIT CAKE
Crust: 2 cups graham cracker crumbs
1 stick unsalted butter, melted
Filling: 3 small pkgs sugar-free vanilla pudding mix
3 cans fat-free evaporated milk
Topping: 2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped topping
3 tbsp chopped walnuts or pecans
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)
Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed. Refrigerate until serving time.
DIABETICS MOIST CHOCOLATE CAKE
2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 tsp baking soda
3/4 cup unsweetened cocoa
2 cups Splenda granular
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 tbsp mayonnaise
1 tsp vanilla extract
Preheat oven to 325 degrees.
In a large mixing bowl, sift together all the dry ingredients. Add oil, coffee and milk to dry ingredients; mix with electric mixer on low speed for two minutes. Add eggs, mayonnaise and vanilla extract then beat two minutes more. Spray a 13" x 9" x 2" baking pan with non-stick cooking spray. Pour batter into pan and bake at 325 degrees for 25-30 minutes until a toothpick inserted in center comes out clean. Lightly dust with powdered sugar (see how to make sugar-free powdered sugar on this website) if desired or drizzle with sugar-free chocolate sauce.
VANILLA POUND CAKE
2 1/2 cups reduced-fat baking mix (Bisquick)
1 1/2 cups Equal Sugar Lite
2 tbsp cornstarch
1 cup light vanilla flavored nonfat yogurt
6 tbsp stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
Combine baking mix, Equal Sugar Lite and cornstarch in a mixing bowl. Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.
Spoon mixture into well greased Bundt pan. Bake in preheated 350 degree oven for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Carefully remove cake from pan and cool completely on a wire rack.
Note: I got this recipe from a bag of Equal Sugar Lite.
This is a great cake to serve with fresh berries.
COOL LIME CHEESECAKE
CRUST:
1 cup low-fat graham cracker crumbs
3 tbsp stick butter, melted
3 tbsp Equal Spoonful
FILLING:
2 pkgs (8 oz each) low-fat cream cheese, softened
2/3 cup Equal Spoonful
2 egg whites
1egg
1/2 tsp grated lime peel
3 tbsp fresh lime juice
Preheat oven to 325 degrees.
To make crust: Combine graham cracker crumbs, butter, Equal; press evenly over bottom and up side of an 8-inch springform pan. Bake for 8 minutes.
To make filling: In a medium mixing bowl, beat cream cheese and Equal until fluffy. Beat in egg, egg whites, lime juice and peel until well blended. Pour mixture into prepared crust. Bake at 325 degrees 30 to 35 minutes or until center is almost set. Remove from oven and cool on a wire rack. Refrigerate at least 3 to 4 hours before serving.
MINI CHOCOLATE CHEESECAKES
1 cup 1% cottage cheese
4 oz Neufchatel (reduced fat) cream cheese
1/2 cup Equal Sugar-Lite
1/4 cup Dutch-process cocoa powder
1 large egg
1 egg white
2 tsp vanilla extract
pinch salt
1 oz sugar-free chocolate wafers, crushed to fine crumbs (usually about 4 wafers)
Preheat oven to 350 degrees. Spray three (4-inch) mini springform pans with nonstick cooking spray, or use six (4 oz) custard or souffle cups and don't spray. Put a kettle of water on to boil to prepare a water bath.
In a food processor or blender, puree cottage cheese, scraping the sides of the bowl as needed, until absolutely smooth, 2-3 minutes. Add the cream cheese, Equal, cocoa, egg, egg white, vanilla and salt; pulse, scraping sides, until just smooth. Pour into prepared pans.
Pull the oven rack partway out. Place a 9 x 13-inch baking pan on the rack and add the filled cake pans. Carefullly pour water into the baking pan, up to 1/2 inch. Bake until the cakes are just starting to pull away from the sides of the pans, about 35 minutes for the custard cups and 40 minutes for the springform pans. Cool completely on a rack; then cover with plastic and refrigerate until chilled through, at least 2 hours or preferably, overnight.
To unmold the cakes, release the spring and use a wide spatula to transfer the cakes to small plates. Press the cookie crumbs around the sides of the cakes. Garnish with fresh raspberries. Serve with a spoon.
NO-FLOUR CHOCOLATE CAKE
Butter-flavored nonstick cooking spray
4 oz semisweet chocolate, chopped
3 tbsp unsweetened cocoa powder
1/2 cup ground walnuts or almonds
1/2 cup SPLENDA granular
1/2 cup reduced-fat sour cream
1/2 cup egg substitute
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Coat a 9-inch springform pan with the cooking spray.
In a cold medium glass or stainless steel mixing bowl, beat egg whites on high-speed of electric mixer until stiff glossy peaks form. Microwave chocolate in a small microwave-safe bowl on high for 1-2 minutes. Stir until smooth. Scrape chocolate into a large mixing bowl. Stir in cocoa, nuts, SPLENDA, sour cream, egg substitute, and vanilla extract. With a spatula, gently fold in egg whites. Spoon batter into the prepared pan and gently smooth out the top. Bake for 30 minutes and cool. Loosen edges of pan and remove cake. Cake will deflate--don't panic! Serve with a scoop of sugar-free iced cream, if desired.
NOTE: A 1/8 of the cake slice is only 153 calories, 13.7 grams carbs and 6.7 grams protein. That is cake only; does not include ice cream.
STRAWBERRY-CREAM CHEESE CUPCAKES
1 box 50% less sugar yellow cake mix
8 oz sour cream
1/2 cup canola oil
1/2 cup water
1/2 cup egg substitute (or 2 eggs)
3 tbsp sugar-free strawberry preserves
3 oz cream cheese, cut into 24 pieces
Preheat oven to 350 degrees. Place paper baking cups into 24 regular-size muffin cups.
In a large mixing bowl, mix the cake mix, sour cream, oil, water and egg substitute with a spoon until well blended. The batter will be thick. Divide batter evenly among the muffin cups.
In a small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of batter in each tin; press lightly into batter. Place 1/4 teaspoon of preserves over cream cheese.
Bake 18-23 minutes until tops are golden brown and spring back to the touch. Some preserves may show on top of cupcakes. This is okay. Cool ten minutes in pan then remove to a wire rack. Sprinkle sugar-free powdered sugar (see how-to section of this website) over the tops of cakes. May top with thin strawberry slices if desired.
NOTE: These cupcakes are not sugar-free so do not over-indulge!
CHOCOLATE-DIPPED STRAWBERRY CHEESECAKE
1 3/4 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 lb fresh strawberries
2 envelopes unflavored gelatin
1/2 cup cold water
2 pkgs (8 oz each) fat-free cream cheese, cubed
1 cup fat-free cottage cheese
3/4 cup Splenda
8 oz carton frozen reduced-fat whipped topping, thawed
13 medium fresh strawberries
sugar-free chocolate dip
Preheat oven to 350 degrees. In a small bowl, combine cracker crumbs with butter. Press onto the bottom and 1-inch up sides of a 9-inch springform pan coated with non-stick cooking spray. Place on a baking sheet and bake for 10 minutes or until set. Cool on a wire rack.
Wash and hull strawberries. Puree in a food processor; remove and set aside. In a small saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add cream cheese, cottage cheese and Splenda. Cover and process until smooth. Add strawberry puree, cover and process until blended. Transfer to a large bowl and fold in two cups of the whipped topping. Pour into crust. Cover and refrigerate 2 to 3 hours until set.
To garnish: Wash the 13 strawberries and pat dry with paper towels. Dry completely. Cut tops off berries. Dip each berry in chocolate dip until about half the berry is coated. Allow excess to drip off. Place on a waxed paper-lined baking sheet with the tips pointing up. Refrigerate at least 1/2 hour.
Very carefully run a knife around the sides of pan to loosen cake. Remove sides of pan. Arrange berries with the chocolate tips up around top edges of cake saving one for the center. Place a fancy mound of remaining whipped topping between berries. Place one large dollop of whipped topping in center of cake and place remaining berry there. It is pretty to leave green on the last berry and lay it on its side in the whipped topping. Refrigerate any leftovers!
APPLE DANISH CHEESECAKE
Crust: 1 cup all-purpose flour
1/2 cup plain almonds, ground
1/4 cup Equal-Lite
1/2 cup cold butter
1/4 tsp almond (or vanilla) extract
Filling: 8 oz cream cheese, softened
1/4 cup Equal-Lite
1/4 tsp cream of tartar
1/4 cup egg substitute
Topping: 1/3 cup Equal-Lite packed tight
1 tsp sugar-free maple-flavored syrup
1 tbsp all-purpose flour
1 tsp ground cinnamon
4 cups peeled and thinly sliced tart apples
1/3 cup slivered almonds
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
To make crust: In a small mixing bowl, combine flour, almonds and Equal-Lite. Cut in butter until crumbly. Add extract. Shape dough into a ball and place between two sheets of waxed paper. Roll out into a 10-inch circle. Transfer to prepared pan and gently press dough onto bottom and up sides of pan. Refrigerate for 30 minutes.
To make fillling: In a medium mixing bowl, beat cream cheese, Equal-Lite and cream of tartar until smooth. Add egg product and beat on low speed of electric mixer just until combined. Pour over crust.
To make topping: In a large mixing bowl, combine Equal-Lite with the maple-flavored syrup to blend. Add flour and cinnamon and mix to combine. Add apples and stir until coated. Spoon mixture over filling. Sprinkle with almonds.
Bake 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan for serving.
TINY CHERRY CHEESECAKES
Crust: 1 cup all-purpose flour
1/3 cup Equal-Lite
1/4 cup cocoa powder
1/2 cup cold butter
2 tbsp cold water
Filling: 6 oz cream cheese, softened
1/4 cup Equal-Lite
2 tbsp milk
1 tsp vanilla extract
1 egg
1 can sugar-free or lite cherry pie filling
Preheat oven to 325 degrees. Grease 24 mini-muffins cups and set aside.
To make crust: In a small mixing bowl, combine flour, Equal and cocoa. Cut in butter until crumbly. Gradually add water, mixing with a fork until mixture forms a ball. Divide dough and shape into 24 balls. Place in prepared miniature muffin tins and press dough onto the bottom and up sides of each muffin cup.
To make filling: In a mixing bowl, beat cream cheese and Equal until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon approximately 1 tablespoonful into each muffin cup. Bake for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top each cake with a dab of pie filling before serving. Store in refrigerator.
CINNAMON SWIRL COFFEECAKE
3 cups cake flour
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup unsalted butter, softened
1 1/3 cups SPLENDA granular
1 egg
1/4 cup egg substitute
2 tsp vanilla extract
1/2 cup unsweetened applesauce
1 1/2 cups reduced-fat sour cream
2 tbsp ground cinnamon
3 tbsp SPLENDA
1/2 tsp sugar-free maple syrup
Preheat oven to 375 degrees. Spray a 10-inch tube pan or Bundt pan with nonstick cooking oil spray.
Sift cake flour, baking powder and baking soda into a medium bowl. In a large mixing bowl, cream softened butter with an electric mixer on medium speed. Add SPLENDA and egg. Mix until smooth. Add egg substitute and vanilla, mix for 30 seconds. Add applesauce and 1/2 cup of the sour cream; mix until smooth. Add sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend. Set aside.
Make spiced filling: Place 1 cup cake batter into a small mixing bowl. In a cup, blend the 3 tablespoons of SPLENDA with maple syrup to make a brown sugar. Add to cake batter in bowl and blend.
Place 1/2 of the remaining cake batter into the prepared pan. Top with the spiced filling batter. Swirl filling batter through the cake batter with a knife. Top with remaining batter. Bake 50-60 minutes until a wooden pick inserted in the center comes out clean.
This cake should be cut into 16 pieces for serving size.
Note: The following cake does contain a small amount of sugar. Keep this in mind when incorporating this cake into your diet. This should be a good cake recipe for most diabetics. As always, eat sweets after a meal that has contained protein. And eat only a small piece. Over indulging will almost always cause a spike in blood sugar!
CHOCOLATE BANANA CAKE
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp ground cinnamon
2 tbsp butter
1 egg beaten or 1/4 cup egg substitute
1/2 cup brown sugar
1/2 cup Equal-Sugar Lite
1/2 tsp salt
1/4 cup & 3/4 cup unsweetened cocoa powder
1/2 cup mashed banana
1 tsp vanilla extract
1/4 cup water
1 1/4 cup boiling water
Preheat oven to 350 degrees. In a large mixing bowl combine flour, Equal, baking powder, salt, cinnamon and the 3/4 cup cocoa powder.
In a 1-quart saucepan melt butter over medium heat. Remove from heat and stir in banana, egg, vanilla, and 1/4 cup water, stirring until blended. Stir in flour mixture just until blended. This mixture will be thick. Spoon into an ungreased glass 8" x 8" baking pan, spreading evenly.
In same bowl, with a wire whisk, beat brown sugar, 1/4 cup cocoa and boiling water until blended. Pour over chocolate batter. DO NOT STIR!
Bake 35 minutes; should have some fudgy sauce on the top. Serve warm.
Makes 8 servings.
ORANGE-GLAZED PUMPKIN BUNDT CAKE
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup Smart Balance Butter-Flavored Spread
1/2 cup Splenda
1/2 cup light brown sugar
1 cup canned pumpkin
1 large egg or 1/4 cup egg substitute
1/2 cup low-fat buttermilk
2 tsp vanilla extract
1/3 cup powdered sugar
2 tsp orange juice
Preheat oven to 350 degrees. Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside.
Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well. Set aside.
Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended. Beat in egg and pumpkin. Reduce mixer speed to low, beat flour mixture into pumpkin mixture. Beat in buttermilk and vanilla just until moistened. Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Then remove from pan and cool completely on wire rack.
If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl. Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency. Drizzle over cooled cake.
NOTE: This recipe was adapted from "The Big Book of Diabetic Desserts" by Jackie Mills
PEACH CAKE
1 box sugar-free white cake mix
1 1/4 cups water
1/3 cup canola oil
3/4 cup egg substitute
1 small box sugar-free peach gelatin
Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking pan with non-stick vegetable spray. In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan. Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and cool until barely warm. Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar (see how-to section of this web site to make sugar-free powdered sugar) to decorate.
YUMMY BANANA CAKE
2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp baking powder
3/4 cup butter
1 1/2 cups Equal Sugar-Lite
2 eggs
1/4 cup buttermilk
1 1/4 cups finely mashed ripe bananas
1 tsp vanilla extract
Preheat oven to 375 degrees. In a large mixing bowl, stir baking soda and baking powder into flour. Set aside. Cream butter and Equal together until smooth. Add to the flour mixture. Mix in eggs, buttermilk, bananas and vanilla. Mix together until well blended. Pour into a 9x13-inch baking pan that has been sprayed with a non-stick vegetable oil spray. Bake 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Topping: Place 2 tablespoons of cornstarch and 3/4 cup Splenda Granular in blender. Blend until a very fine powder. Using like you would powdered sugar, sprinkle over top of cake Store any leftover in an airtight jar.