November 23, 2011

Turkey Day Desserts

by



Roasted Berries and Whipped Cream

1 pint fresh blueberries, washed and dried
1 pint fresh blackberries, washed and dried
1 pint fresh raspberries, washed and dried
3 tablespoons sugar
1 vanilla bean, seeds halved and seeds removed

8 oz whipping cream
1/2 teaspoon vanilla
2 tablespoons sugar

Heat your oven to 450 F.  Place the berries on a sheet pan and sprinkle with the sugar and vanilla bean seeds.  Toss to combine.  Roast in the oven for 20 minutes.  Cool slightly before serving.

For the whipped cream, put the cream in the bowl of an electric mixer with the whisk attachment.  When the cream starts to thicken, add the sugar and the vanilla.  Continue whipping until stiff peaks form.  Serve with the berries.

Servings: 6

Amount per Serving

Calories: 213
Carbohydrates: 24g
  Dietary Fiber: 7g
Sugars: 14g
Fat: 12g
  Saturated: 7g
Trans: 0g
Sodium: 15mg

Protein: 3g

 —


Pumpkin Cheesecake with Splenda

Crust:
3/4 cup gingersnap or graham cracker cookie crumbs
1/4 cup chopped pecans
2 tablespoons butter, melted

Filling:
2 pkgs (8 oz each) light cream cheese
1 can (14 oz) pumpkin
4 eggs
1 can evaporated partly skimmed milk
3/4 cup Splenda granular sweetener
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

For crust: Combine crumbs, nuts and melted butter. Press into bottom of 9 inch springform pan. Place in freezer while preparing filling.

For filling: In large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy. Add remaining ingredients; beat at low speed until blended and smooth, about 1 minute.

Pour filling into chilled crust. Bake at 350F for 55 minutes or until sides begin to pull away from pan and filling is set.

Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool on rack to room temperature. Cover; refrigerate overnight or until serving time, at least 6 hours.

Servings: 12

Amount per Serving

Calories: 183
Carbohydrates: 21g
  Dietary Fiber: 1g
Sugars: 15g
Fat: 6g
  Saturated: 2g
Trans: 0g
Sodium: 356mg

Protein: 11g

Please visit Diabetes Daily for more recipes