You need to enable JavaScript to visit this website.

Diabetes-Friendly Holiday Dessert Makeovers

Lemony Cream Cheese Bars

(Courtesy of Taste of Home)

Ingredients:

  • 1 package lemon cake mix (regular size)
  • 1/2 cup egg substitute, divided
  • 1/3 cup canola oil
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup sugar
  • 1 teaspoon lemon juice

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, 1/4 cup egg substitute and oil; mix until blended.
  2. Reserve 1/2 cup mixture for topping. Press remaining mixture onto bottom of a 13x9-in. baking pan coated with cooking spray. Bake 11-13 minutes or until edges are light brown.
  3. In a small bowl, beat cream cheese, sugar and lemon juice until smooth.
  4. Add remaining egg substitute; beat on low speed just until blended. Spread over crust. Crumble reserved topping over filling.
  5. Bake 11-13 minutes longer or until filling is set. Cool on a wire rack 1 hour.
  6. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts

1 bar: 149 calories, 7g fat (2g saturated fat), 7mg cholesterol, 190mg sodium, 20g carbohydrate (12g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

For additional information on this recipe, click here.

Strawberry Cheesecake Minis

(Courtesy of Taste of Home)

Ingredients:

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/4 cup egg substitute
  • 12 reduced-fat vanilla wafers
  • 1 can (12 ounces) strawberry cake and pastry filling

Directions:

  1. In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.
  2. Place each vanilla wafer flat side down in a foil-lined muffin cup.
  3. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set.
  4. Cool on a wire rack for 1 hour (centers will sink slightly).
  5. Spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.

Nutritional Facts:

1 each: 217 calories, 9g fat (5g saturated fat), 44mg cholesterol, 209mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

For additional information on this recipe, click here.          

Almond Cheesecake Bars

(Courtesy of Taste of Home)

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar

Filling:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 2 large eggs, lightly beaten

Frosting:

  • 1-1/2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon almond extract
  • 4 to 5 teaspoons milk

Directions:

  1. Combine the flour, butter and confectioners' sugar; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.
  2. For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth.
  3. Add eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
  4. Combine the frosting ingredients until smooth; spread over bars. Store in the refrigerator. Yield: 3 dozen.

Nutritional Facts:

1 each: 145 calories, 9g fat (5g saturated fat), 35mg cholesterol, 68mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

For additional information on this recipe, click here.

MedicAlert Team Member