These desserts are so good that while they are diabetic-friendly, you don't need to be a diabetic to enjoy them. No need for two desserts when entertaining diabetics. These recipes are tasty for all. Apple-Cranberry Pie features two very healthy ingredients. Apples and Cranberries have many healthy compounds. Don't hide this recipe back until the holidays. It is yummy year-round. The reduced Brownies With Almonds are very good. To make them even better, top with a scoop of sugar-free vanilla ice cream, sugar-free chocolate syrup and a sprinkling of toasted slivered or chopped almonds.
APPLE CRANBERRY PIE
Pastry for a two-crust pie
1/2 cup Splenda Granulated
1 tbsp whole-wheat flour
1/2 tsp ground cinnamon
4 large (5 to 6 medium) Granny Smith Apples, peeled and sliced
1 cup coarsely chopped cranberries
Preheat oven to 400 degrees.
Line a 9-inch pie plate with half the pastry; set aside.
In a large bowl, combine the Splenda, flour, and cinnamon blending well. Add the apples and cranberries, tossing gently to coat completely. Pour the mixture into the pastry lined pie plate.
Top the filling with a second pastry sheet. Trim edges of pastry and fold under; crimp to seal. Cut a couple of slits in the top pastry or pork several times with the tines of a fork so steam can escape.
Bake pie at 400 degrees for 40 to 50 minutes until the crust is golden brown and filling is bubbly. If necessary, cover the edges with a rim of aluminum foil or a pie crust shield to prevent over-browning.
Allow to cool on a wire rack approximately 1 hour before cutting to serve.
Yield: 8 servings.
REDUCED-SUGAR BROWNIES WITH ALMONDS
4 oz unsweetened baking chocolate
1 1/2 sticks butter, softened
1 cup Splenda Sugar Blend
3 eggs, lightly beaten
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 tsp salt
1 tsp baking powder
1 cup chopped toasted almonds
Preheat oven to 350 degrees or 325 degrees for a dark baking pan.
Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray; set aside.
In a large microwave-safe bowl melt the baking chocolate and the butter together, cooking about 1 1/2 minutes; stir until smooth. Add the Splenda to the chocolate mixture and stir to blend well. Add the eggs, vanilla extract and almond extract, blending well.
Combine the two flours with the salt and baking powder; stir into the chocolate mixture along with the almonds. Stir to blend well. Pour the batter into the prepared pan and bake for approximately 30 minutes or until a toothpick inserted in the center almost comes out clean. Do not overbake.
Enjoy!
Article Source: http://www.articlesbase.com/desserts-articles/diabetics-enjoy-desserts-too-these-recipes-are-all-diabetic-friendly-sweets-5473153.html
About the Author
A grandmother with diabetes along with other autoimmune diseases. I like to share what I've learned with others through my blog at http://diabeticenjoyingfood.blogspot.com For her other dessert recipes visit http://ladybugssweettreats.blogspot.com
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