33 Diabetic Dessert Recipes
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About this ebook
This book is for all who desire good nutrition and especially mouthwatering desserts. Each recipe is linked for your pleasure and gives you the calorie and carb count for each weight watchers diabetes recipe.
Good luck on your diabetes diet and take care of yourself everyday; eat right, live right and enjoy each day with lots of love and happiness. It is your health; take care of it now.
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33 Diabetic Dessert Recipes - Catherin Logan
33 Diabetic Dessert Recipes
Introduction
Are you a diabetic who is struggling everyday to fight against the temptation of eating those ready-made desserts that are full of high carb sugars, bad fats and way too many carbs? If so, I am delighted to introduce you to this amazing diabetic desserts cookbook, Weight Watchers Diabetes Desserts To Die For! No longer will you have to say No
to a piece of dessert to complete your diabetic meals. You and your whole family can enjoy these mouthwatering diabetic desserts together. The diabetic desserts are full of good fats, low sugar or sugar-free and are simply delicious!
This book is for all who desire good nutrition and especially mouthwatering desserts. Each recipe is linked for your pleasure and gives you the calorie and carb count for each weight watchers diabetes recipe.
Good luck on your diabetes diet and take care of yourself everyday; eat right, live right and enjoy each day with lots of love and happiness. It is your health; take care of it now.
1. Peanut Butter Swirl Chocolate Brownies
Ingredients
Nonstick cooking spray
1/4 cup butter
3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour**
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces
Directions
Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts Per Serving: