Tag: Dessert

Lemon Ginger Barley Pudding

Posted on by Diabetes Gladiator
Lemon, Ginger, Barley Pudding with Raspberries

Lemon,
Ginger, Barley
Pudding with
Raspberries

This recipe is from The Culinary
Institute of America’s The
Diabetes-Friendly Kitchen cookbook
(2012, John Wiley & Sons, Inc.)

Dessert

I Love Me Café ®

Photo credit: CIA/Ben Fink

  BARLEY PUDDING

  • 2 cups cooked pearled barley
  • 1 cup unsweetened almond-cashew ceam
  • 1 teaspoon vanilla extract
  • ¼ cup agave syrup
  • Pinch freshly ground nutmeg
  • ¼ teaspoon lemon zest
  • ½ teaspoon minced ginger

          LEMON-GINGER CREAM

  • 6 tablespoons unsweetened
  • almond-cashew cream
  • 1 tablespoon agave syrup
  • ½ teaspoon lemon zest
  • 1-inch length ginger, peeled and sliced

    The Diabetes Friendly Kitchen Cookbook By Jennifer Stack
    This recipe is from The Culinary Institute of America’s The Diabetes-Friendly Kitchen cookbook (2012, John Wiley & Sons, Inc.)

Lemon, Ginger, Barley Pudding with Raspberries

This is a sophisticated variation of rice pudding and one of my favorite desserts.  It also makes a great sweet treat at breakfast.  You can make it using leftover barley, too. –Jennifer Stack

MAKES 6 SERVINGS

1. For the barley pudding, combine the ingredients in a heavy saucepan.  Bring to a simmer and cook, stirring frequently 8 to 10 minutes.

2. Remove from heat and fold in the frozen berries.  Allow to cool.

3. Meanwhile, for the lemon-ginger cream: Combine the ingredients and simmer for 5 minutes. Allow to cool and remove the ginger slices.

4. Use a ½ cup scoop to portion the barley pudding into individual ramekins.  Top each with 1 tablespoon lemon-ginger cream and serve.

Nutritional Information Per Serving:  Calories 138, Protein 1g, Carbohydrates 29g, Fiber 2g, Total Fat 3g, Saturated Fat 1.5 g, Sodium 71 mg


 

 

 

 

 

Chocolate Cereal Crumbles

Posted on by Diabetes Gladiator
Chocolate_Cereal_Crumble

Chocolate
Cereal
Crumbles

So simple, so satisfying,
these treats can be made
with any high-protein,
high-fiber cereal.

Dessert

I Love Me Café ®

Photo credit: CIA/Ben Fink

INGREDIENTS

  • ¼ cup semisweet chocolate chips
  • ½ cup high-protein high-fiber cereal
  • 2 tablespoons Spanish peanuts

    The Diabetes Friendly Kitchen Cookbook By Jennifer Stack
    This recipe is from The Culinary Institute of America’s The Diabetes-Friendly Kitchen cookbook (2012, John Wiley & Sons, Inc.)


Chocolate Cereal Crumbles

MAKES 4 SERVINGS

1. Melt the chocolate in a glass dish in the microwave, about 1 ½ minutes.  Stir and microwave an additional 20 to 30 seconds until fully melted.

2. Stir in the cereal and peanuts and drop by the tablespoonful onto parchment paper.  Allow to harden at room temperature.  Once the chocolate is hard, store the cereal crumbles in an airtight container for up to a week.

Nutritional Information Per Serving:  Calories 114, Protein 4g, Carbohydrates 14g, Fiber 2.5g, Total Fat 6g, Saturated Fat 3g, Sodium 31g

 

Chocolate Chip Chickpea Cookies

Posted on by Diabetes Gladiator
Chocolate Chip Chickpea Cookies

Chocolate
Chip Chickpea
Cookies

Presenting a dream combination of exceptionally nutritious ingredients: chickpeas and chocolate.

Dessert

I Love Me Café ®

Chocolate Chip Chickpea Cookies

Chocolate
Chip Chickpea
Cookies

Presenting a dream combination of exceptionally nutritious ingredients: chickpeas and chocolate.

Dessert

I Love Me Café ®

INGREDIENTS

  • 1 ¼ cup canned organic low sodium chickpeas in water, rinsed well
  • 2 teaspoons vanilla extract
  • ½ cup +2 tablespoons of any kind of nut butter, such as peanut butter, cashew butter, or almond butter.
  • 1 teaspoon baking powder
  • A pinch of salt
  • ½ cup bittersweet chocolate chips (75% Cacao or more)

Chocolate Chip Chickpea Cookies


Makes 24 Cookies
Serving Size: 2 Cookies

DIRECTIONS

1. Preheat oven to 350°

2. Wash and dry the chickpeas well to remove salt

3. Place all ingredients in the food processor, except for the chocolate chips, and mix well

4. Fold in the chocolate chips into the batter so that they are evenly mixed

5. Scoop the mixture one teaspoon at a time on to a parchment lined cookie sheet and bake for 10 minutes

Enjoy!

Chef Angela: My kids love these cookies and so do I. They are packed with protein, and the chocolate chips provide all the sweetening needed. Choose chocolate chips with a maximum amount of cacao content and a minimum amount of sugar.

 

Debbie’s Nutrition Notes:Here is a combination of exceptionally nutritious ingredients: chickpeas and chocolate! The chickpeas are rich in protein, iron, and fiber. The benefits of cacao’s powerful antioxidants (called flavonoids) include helping to lower cholesterol and improving insulin sensitivity.

Chocolate Tofu Pudding

Posted on by Admin
Tofu Chocolate Pudding

Tofu
Chocolate
Pudding

A fast and simple treat. Tofu
is an excellent source of
protein, and chocolate is rich
in antioxidant compounds.

Dessert

I Love Me Café ™

INGREDIENTS

  • 1 12-ounce package of organic silken tofu
  • 1 3.5 oz. chocolate bar with high cacao content, 75% or more

Tofu Chocolate Pudding

Makes 6 servings of one half cup each

Directions

1. Break up chocolate bar into small pieces

2. Place the chocolate pieces in a microwave-safe bowl and microwave for 1 to 1 ½ minutes, or melt the chocolate in a double brolier

3. In a blender, place the tofu and melted chocolate and blend well

4. Divide into 6 serving bowls and refrigerate for at least 1 hour to set the pudding

Enjoy!

Chef Angela: This recipe always gets rave reviews from my
kids, and I feel even better knowing that it’s taking the place of empty dessert calories.

 

Debbie’s Nutritional Notes: I love the simplicity of this dessert. Tofu is an excellent source of vegetable protein, without cholesterol, and is a versatile ingredient for a wide variety of dishes.