4 July is not only the birthday of our great country, it is also a synonym for the day 5Fs, family, friends, fun, fireworks and food. And we diabetics do not want to be fooled by the food part of the celebration! Once, I pulled together some great recipes that are suitable for diabetics and I believe, excellent dessert ideas for Fourth of July celebration.
AMERICANA PARFAITS
1 / 2 cups fresh blueberries
1 cup fresh strawberries
1 small package strawberry-flavored sugar-free gelatin
3 / 4 cup boiling water
1 / 2 cup cold water
cubes
3 / 4 cup sugar-free frozen whipped topping, thawed
Wash fruit and pat dry on paper towel, set aside. Booking on-line with three strawberry leaves still attached. Reserve 6 blueberries and set aside three strawberries. Get six parfait glasses and divide the remaining fruit evenly between them. Set aside.
In the medium bowl, stir boiling water into gelatin. Stir at least two minutes to dissolve gelatin completely. Put cold water in two cup measuring cup and add ice cubes to make 1 1 / 4 cup. Add gelatin and stir until thickened slightly. Remove any remaining bits of ice cubes. Pour 3 / 4 cup of the gelatin and set aside. Pour the remaining gelatin fruit evenly into six parfait glasses. Refrigerator 1 hour or until set but not firm. Using a wire whisk, stir in whipped topping into remaining gelatin until smooth. Spoon over gelatin in parfait glasses. Refrigerator 1 hour or until firm. Before serving, top half cups reserved strawberries and half reserved blueberries.
Oreo COOKIE DESSERT
2 small pkgs sugar-free vanilla instant pudding mix
3 cups low-fat milk
8-oz light cream cheese, softened
8-oz carton frozen sugar-free whipped topping, thawed
16 Sugar-free Oreo cookies, broken into pieces
Combine pudding mix and milk on low speed of electric mixer, add cream cheese and mix until well blended. Add whipped topping and mix well with a large spoon (do not use mixer). Add cookie pieces and mix in. Chill for several hours or overnight before serving.
SUNSHINE CUPS
3 / 4 cup boiling water
1 small pkg sugar-free orange gelatin
1 / 2 cup cold orange juice
1 / 2 cup cold water
1 / 2 cup fresh raspberries
1 small can mandarin oranges, rinsed and drained
Put dry gelatin in medium bowl. Stir in boiling water for at least another two minutes until gelatin is completely dissolved. Stir in juice and cold water. Fridge for about 1 1 / 2 hours or until thickened to the point that a spoon drawn through the mixture leaves a definite impression.
Take 3 / 4 cup of the thickened mixture out and set aside. Stir raspberries and orange segments in the remaining gelatin mixture. Pour into 6 serving dishes or one large bowl. Beat reserved gelatin on high speed of electric mixer until soft, about doubled in volume. Spoon over gelatin. The refrigerator for at least 3 hours or until firm.
If you do not mind heat the oven - I suggest that early in the day - try these apple dumplings. We all know Apple Pie is considered very American, but why not show your family and friends how creative you change things up a bit and go with the gnocchi Apple instead?
Apple Dumplings
2 cups self-rising flour
1 / 2 cup shortening
3 / 4 cup low-fat milk
5 cups chopped apples
1 cup sugar equal-Lite
1 teaspoon cinnamon
Preheat oven to 375 degrees. Cut shortening into flour like pie crust. Add the milk. Make the dough and roll into a rectangle. Add an equal and cinnamon apples and mix together. Spread apple mixture over dough. Roll up jelly-roll style and cut into slices. Place in baking dish and pour sauce over all. Bake for 1 hour.
To make sauce: Bring to boil:
2 / 3 cup butter, 1 / 2 cup sugar, 1 cup Splenda and 1 1 / 2 cups of boiling water
NOTE: The sauce in this recipe uses 1 / 2 cup sugar. You can substitute 1 / 2 cup unsweetened empty or go with the sugar, if you do not like apples results. But be aware of this when fitting this recipe into your diet!
CHERRY pleasure
1 sugar free angel food cake
1 pkg (8 oz) light cream cheese, softened
1 small pkg sugar-free vanilla instant pudding mix
1 teaspoon vanilla extract
3 tablespoons Splenda
1 can lite cherry pie filling or no sugar added cherry pie filling
1 small carton sugar-free frozen whipped topping, thawed
1 / 3 cup chopped pecans, if desired for garnish
Tear cake into bite size pieces and lay on the bottom of a 9x13-inch pan. Mix pudding according to package directions and refrigerate until set. Mix cream cheese, vanilla and Splenda into the pudding. Pour mixture over top of cake pieces. Spread pie filling over pudding mixture. Top with whipped topping. Sprinkle chopped pecans on top. Refrigerator 1 hour before cutting to serve.
Tear cake into bite size pieces and lay on the bottom of a 9x13-inch pan. Mix pudding according to package directions and refrigerate until set. Mix cream cheese, vanilla and Splenda into the pudding. Pour mixture over top of cake pieces. Spread pie filling over pudding mixture. Top with whipped topping. Sprinkle chopped pecans on top. Refrigerator 1 hour before cutting to serve.
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