December 13, 2011
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Visions of Low-Sugar Sugarplums

Gluten Free, Diabetic, and Heart-Healthy Desserts to Celebrate the Sweetness of the Season

As our calendars are dotted with sweet celebrations like cookie exchanges, gift swaps, and holiday potlucks, it’s no wonder we have visions of sugarplums dancing in our heads.  For those with health-related dietary restrictions, tempting treats can make this a particularly challenging time of year, as the desire to indulge in the sweetness of the season often conflicts with doctor’s orders.

If you follow a gluten-free, diabetic, or heart-healthy diet, read on to discover ten decadent desserts that can stay on your dietary “nice list” this year.

GLORIOUSLY GLUTEN-FREE DESSERTS

Chocolate Cracked Earth
Recipe Courtesy of Tyler Florence
Ingredients

  • 1 pound bittersweet chocolate, chopped into small pieces
  • 1 stick unsalted butter
  • 9 large eggs, separated
  • 3/4 cup granulated sugar, plus 1 tablespoon
  • 2 cups heavy cream, cold
  • Confectioners’ sugar, for dusting

Directions
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.  Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan. While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Serve at room temperature dusted with confectioners’ and the whipped cream.

Gluten-Free Double Chocolate Chip Cookies
Recipe Courtesy of Erin McKenna
Ingredients

  • 1 cup coconut oil
  • 1 1/4 cups evaporated cane juice
  • 1/3 cup applesauce
  • 1/2 cup cocoa powder
  • 1 teaspoon kosher salt
  • 2 tablespoons pure vanilla extract
  • 1 1/2 cups gluten-free all-purpose baking flour
  • 1/4 cup flax meal
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons xanthan gum
  • 1 cup chocolate chips

Directions
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough. Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.  Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

 Hazelnut Mocha Macaroons
Recipe Courtesy of Food Network Kitchens

  • Ingredients
  • 2 cups confectioners’ sugar
  • 4 ounces peeled and toasted hazelnuts (about 3/4 cup)
  • 3 tablespoons Dutch processed cocoa powder
  • 3 large egg whites, at room temperature
  • 1/8 teaspoon fine salt
  • For Mocha Filling:
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon instant espresso powder

Directions
Line 2 baking sheets with parchment paper. Grind 1 cup of the confectioners’ sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn’t come through the strainer.
With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners’ sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.

Meanwhile, to make the filling, put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up. Preheat oven to 325 degrees F.  Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they’ll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.  Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

DELICIOUS, DIABETIC-FRIENDLY DESSERTS

Fudgy Cheesecake Brownies
Recipe Courtesy of All-New Complete Step-by-Step Diabetic Cookbook
Ingredients

  • 3/4 cup sugar
  • 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • Cooking spray
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1/4 cup “measures-like-sugar” calorie-free sweetener
  • 3 tablespoons 1% low-fat milk

Directions
Preheat oven to 350 degrees F. Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray. Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect. Bake at 350 degrees F for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.
Tip: Don’t use reduced-calorie or fat-free tub margarine in this recipe because those products contain water, which will make the brownies gummy.

Peanut Butter and Jelly Cookies
Recipe Courtesy of All-New Complete Step-by-Step Diabetic Cookbook
Ingredients

  • 1/4 cup margarine, softened
  • 1/4 cup no-sugar-added creamy peanut butter
  • 1/2 cup “measures-like-sugar” calorie-free sweetener
  • 1/4 cup sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • Cooking spray
  • 3/4 cup low-sugar strawberry spread

Directions
Preheat oven to 350 degrees F. Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well. Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350 degrees F for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks. Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.

Peppermint Chocolate Cookies
Recipe Courtesy of All-New Complete Step-by-Step Diabetic Cookbook
Ingredients

  • 1/2 cup margarine, softened
  • 1/3 cup sugar
  • 1/2 cup “measures-like-sugar” brown sugar calorie-free sweetener
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened cocoa
  • 2/3 cup finely crushed sugar-free peppermint candies (about 30 candies)
  • Cooking spray

Directions
Preheat oven to 350 degrees F. Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well. Combine flour and next 4 ingredients. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork. Bake at 350 degrees F for 10 to 12 minutes. Remove from pans, and let cool on wire racks.

Fig Bars
Recipe Courtesy of The Complete Step-by-Step Low Carb Cookbook
Ingredients

  • 1 1/2 cups chopped dried figs
  • 1 tablespoon all-purpose flour
  • 1/2 cup water
  • 3/4 cup flaked unsweetened coconut
  • 1/2 cup reduced-calorie margarine
  • 1/3 cup “measures-like-sugar” calorie-free sweetener
  • 1 3/4 cups quick-cooking oats, toasted
  • 1/2 teaspoon vanilla extract
  • Cooking spray

Directions
Combine figs and flour in a medium bowl; toss lightly to coat. Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well. Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened. Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.

HEART-HEALTHY & HEAVENLY DESSERTS

Mocha Pudding Cake
Recipe Courtesy of Heart Healthy Living Magazine
Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fat-free milk
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 1 3/4 cups hot water
  • 3/4 cup packed brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant coffee granules

Directions
Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray. In a large bowl combine flour, granulated sugar, 1/4 cup cocoa powder, the baking powder, and salt. Stir in milk, applesauce, and vanilla until thoroughly mixed. Pour into prepared pan. In a small bowl combine the hot water, brown sugar, 1/4 cup cocoa powder, and the coffee granules. Carefully pour water mixture over cake batter. Bake in a 350 degrees oven for 45 minutes. Spoon warm cake and pudding into dessert dishes.

Chocolate Chunk Cookies
Recipe Courtesy of Heart Healthy Living Magazine
Ingredients

  • 2 1/2 cups rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 8 ounces soft tofu (fresh bean curd)
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 8 ounces dark chocolate chunks or bittersweet chocolate pieces (1 1/2 cups)

Directions
Preheat oven to 375 degrees F. Place oats, half at a time if necessary, in a food processor or blender. Cover and process or blend until oats resemble coarse flour. In a medium bowl, stir together oats, flour, baking powder, and baking soda; set aside. Place tofu in the food processor or blender. Cover and process or blend until smooth; set aside. In an extra large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add tofu; beat until combined, scraping side of bowl occasionally. Add granulated and brown sugars; beat until combined. Beat in oil and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the chocolate. Drop dough by level teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are golden brown. Transfer to a wire rack; let cool.

Winter Crisp
Recipe Courtesy of Health.gov
Ingredients
For the Filling:

  • ½ cup sugar
  •  3 Tbsp all-purpose flour
  •  1 tsp lemon peel, grated
  •  ¾ tsp lemon juice
  •  5 cups apples, unpeeled and sliced
  •  1 cup cranberries

For the Topping:

  • ⅔ cup rolled oats
  •  ⅓ cup brown sugar, packed
  •  ¼ cup whole wheat flour
  •  2 tsp ground cinnamon
  •  1 Tbsp soft (tub) margarine, melted

Directions
To prepare filling, in a medium bowl combine sugar, flour, and lemon peel; mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish.  To prepare topping, in a small bowl, combine oats, brown sugar, flour, and cinnamon. Add melted margarine; stir to mix.  Sprinkle topping over filling. Bake in a 375 degree (F) oven for approximately 40-50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature.

Do you have a favorite gluten-free, diabetic, or heart-healthy dessert recipe to recommend?  If so, feel free to leave a comment below.