Category: dessert


Gingersnap-Pear Cheesecake

Gingersnap-Pear Cheesecake | Get the recipe for Gingersnap-Pear Cheesecake.

Courtesy of Real Simple

Total Time
30 Mins  Other Time 6 Hours
Yield Serves 8-12

Ingredients

  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups crushed gingersnaps (about 40 cookies)
  • 2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
  • 1/4 teaspoon ground ginger
  • 16 ounces cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 3 teaspoons vanilla extract
  • 1 cup sour cream, at room temperature
Step 1

Heat oven to 350° F.

Step 2

In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.

Step 3

In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.

Step 4

In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving

Nutritional Information

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Bake time:  01:00    Prep time:  00:10  Total time:  01:10
Difficulty:     easy
Courtsey of Clabber Girl.

Ingredients

3 eggs
1 C. vegetable oil
2 C. granulated sugar
1 Tbsp. vanilla extract
2 C. cantaloupe, cut into 2-inch chunks
1 tsp. salt
3 C. all-purpose flour
1 tsp. Clabber Girl Baking Soda
1 tsp. Clabber Girl Baking Powder
2 tsp. ground cinnamon
1 tsp. ground ginger
Glaze:
1 stick (8 tablespoons) butter
1 2/3 C. packed brown sugar
1/2 C. pecan pieces

Directions

Preheat oven to 325° F. Prepare two 9×5-inch loaf pans by greasing and flouring them, then set aside.

In a large bowl, beat together eggs, sugar, oil and vanilla. Puree cantaloupe in blender and add to mixture.

In a separate bowl, combine salt, flour, baking soda, baking powder, cinnamon and ginger. Add to liquid ingredients, stirring just until combined.

Divide batter into prepared loaf pans and bake at 325° F. for about 1 hour, or until tests done. Cool in pan on wire rack for 10 minutes while you make the glaze.

Glaze: melt butter and brown sugar in the microwave for 3 minutes, stirring once every minute. Add pecans. Pour glaze over warm loaves.

Min Peach Cobblers

Directions

Preheat oven to 425° F. Grease a muffin pan.

Melt 4 Tbsp. butter in a saucepan and cream with the brown sugar. Divide evenly into muffin pan. Cover with 2 medium thick slices of drained peaches.

Sift flour, baking powder and salt together. Cut in 4 Tbsp. of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake in a preheated 425° F. oven for 18 to 20 minutes or until muffins test done. Turn out of pan at once and set on a cooling rack.

Ingredients

4 Tbsp. butter
2/3 C. light brown sugar
24 slices of canned peaches, drained
1 3/4 C. all-purpose flour
2 1/2 tsp. Clabber Girl Baking Powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
4 Tbsp. vegetable shortening
3/4 C. milk
Lemon Ricotta Dump Cake
This sunny yellow cake would be a delightful way to finish off brunch or even start a special breakfast (we won’t tell). It’s a bit like a lemon bar, only super fluffy. Ricotta adds a ton lightness to the custardy base, and the cake topping is crisp and sweet. You can certainly dump all of the ingredients into the baking dish and mix them up in there, but it’s a bit easier to combine them in a big bowl first (it’s just one dirty dish!). Let your baked masterpiece cool completely before scooping it out or cutting into squares.
Being a diabetic, I use STEVIA in place of the sugar and it turned out just great.
Hands-On Time  20 Mins
Total Time  1 Hour 30 Mins
Yield  Serves 12 to 15

How to Make It

Step 1

Preheat oven to 350°F. Lightly grease a 9×13 baking dish with butter or nonstick spray.

Step 2

Make the base: Whisk together eggs and sugar in a large bowl until evenly combined. Add ricotta, lemon zest and juice, cream, flour, and salt and whisk to combine; pour into prepared baking dish.

Step 3

Make the cake mix: Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the base. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.

Step 4

Bake until cake is puffed and golden brown, 35 to 40 minutes. Cool 30 minutes before serving.

Berry-Cream Cheese Tart

Courtesy  of Diabetic Living

Ingredients

  •  1/2 8 – ounce package reduced-fat cream cheese (Neufchatel), softened
  •  tablespoons reduced-calorie orange marmalade spread
  •  1/2 8 – ounce container frozen light whipped dessert topping, thawed
  •  recipe Baked Tart Pastry (see recipe below)
  •  cups assorted fresh berries (such as sliced blueberries, raspberries, blackberries, and/or quartered strawberries)

Directions

  1.  Preheat oven to 450 degrees F. On a lightly floured surface, flatten the ball of pastry dough with your hands. Roll dough from center to edge into a circle about 11 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into fluted side of tart pan. Trim pastry to the edge of the tart pan. Prick the bottom and side of pastry generously with the tines of a fork. Line pastry with a double thickness of foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden brown. Cool in pan on a wire rack for 30 minutes.
  2.  For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed about 30 seconds or until fluffy. Beat in marmalade. Fold in topping. Spread filling in Baked Tart Pastry. Top with berries. Cover with foil and chill until ready to serve. Makes 12 servings.

Make Ahead Tip

  •  Make Baked Tart Pastry up to 24 hours ahead; cover and store at room temperature. Prepare as directed through Step 1 without berries. Cover; chill for up to 4 hours. Before serving, arrange berries on filling.

Baked Tart Pastry

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 – 5 tablespoons cold water

Directions

  1.  In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 156 cal., 9 g total fat (4 g sat. fat), 7 mg chol., 86 mg sodium, 15 g carb. (2 g fiber), 2 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fat (d.e): 2

Blueberry Muffin Bars
courtesy of Betty Crocker
  • Makes: 32 servings
  • Serving Size: 1 bar each
  • Carb Grams Per Serving: 15

Ingredients

  •  Nonstick cooking spray
  •  1 3/4 cups quick-cooking rolled oats
  •  3/4 cup all-purpose flour
  •  3/4 cup whole wheat flour
  •  3/4 cup packed brown sugar*
  •  teaspoon apple pie spice
  •  1/2 cup light butter (1 stick)
  •  1/2 cup coarsely chopped slivered almonds
  •  cup sugar-free blueberry preserves
  •  1/2 teaspoon almond extract

Directions

  1.  Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with cooking spray; set aside.
  2.  In a large bowl combine oats, all-purpose flour, whole wheat flour, brown sugar, and apple pie spice. Using a pastry blender, cut in light butter until mixture is crumbly. Transfer 3/4 cup of the crumb mixture to a small bowl; stir in almonds. Set aside.
  3.  Press remaining crumb mixture into the bottom of the prepared pan. Bake for 10 minutes.
  4.  In a small bowl stir together the preserves and almond extract. Carefully spread preserves evenly over crust. Sprinkle with reserved crumb mixture; press lightly.
  5.  Bake for 20 to 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Lift from pan using foil and cut into bars. Wrap remaining bars in foil to store.

Tip

  • *Sugar Substitute: We do not recommend using a sugar substitute for the brown sugar for this recipe.

Nutrition Facts Per Serving:

Servings Per Recipe: 32
PER SERVING: 89 cal., 3 g total fat (1 g sat. fat), 4 mg chol., 18 mg sodium, 15 g carb. (1 g fiber, 5 g sugars), 2 g pro.

Diabetic Exchanges

Starch (d.e): 0.5; Fat (d.e): 0.5; Fruit (d.e): 0.5

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