Peach-Berry Cobbler

SERVINGS: 9 servings

CARB GRAMS PER SERVING: 28

4 / cupssliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed
1/4 / cupcold water
2 / tablespoonssugar or sugar substitute* equivalent to 2 tablespoons sugar
4 / teaspoonscornstarch
1 / tablespoonlemon juice
1/4 / teaspoonground allspice, cardamom, or cinnamon
1 / recipeBiscuit Topping (see recipe below)
2 / cupsfresh raspberries or frozen lightly sweetened raspberries, thawed

1. For filling, in a medium saucepan, combine peaches, the water, sugar or sugar substitute, cornstarch, lemon juice, and allspice, cardamom, or cinnamon. Let stand for 10 minutes.

2. Meanwhile, preheat oven to 400 degree F. Prepare Biscuit Topping.

3. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.

4. Immediately drop the Biscuit Topping into small mounds onto the hot filling.

5. Bake about 20 minutes or until browned and a toothpick inserted into topping comes out clean. Serve warm. Makes 9 servings.

Biscuit Topping: In a medium bowl, combine 1 cup all-purpose flour; 2 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; and 1/8 teaspoon salt. In a small bowl, stir together 1/3 cup plain low-fat yogurt; 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten; and 2 tablespoons butter or margarine, melted. Add egg mixture to flour mixture, stirring just until moistened.

*Sugar Substitute: We recommend Splenda® granular, Equal® packets, or Equal® Spoonful. Be sure to use package directions to determine product amount equivalent to the specified amount of sugar.

Nutrition Facts Per Serving:

  • Servings: 9 servings
  • Calories150
  • Total Fat (g)3
  • Saturated Fat (g)1
  • Cholesterol (mg)8
  • Sodium (mg)126
  • Carbohydrate (g)28
  • Fiber (g)4
  • Protein (g)3
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0

Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.)1, Fat (d.e.).5

No-Bake Pumpkin Swirl Cheesecake

SERVINGS: 12 servings

CARB GRAMS PER SERVING: 19

3/4 / cupfinely crushed graham crackers
2 / tablespoonsbutter, melted
1 / 8-ounce packagereduced-fat cream cheese (Neufch¿¿tel)
1/2 / cupsugar or sugar substitute equivalent to 1/2 cup sugar*
1/2 / cupfat-free milk
2 / teaspoonsvanilla
1/2 / teaspoonfinely shredded orange peel
2 / 8-ounce packagesfat-free cream cheese
1 / 15-ounce canpumpkin
1 / teaspoonpumpkin pie spice
1 / envelopeunflavored gelatin
1/4 / cuporange juice

1.For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

2.For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

*Test Kitchen Tip: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro.Exchanges: 1 other carbo., 1.5 fatCarb choices: 1

Make-Ahead Directions: Prepare as directed through step 5. Cover and chill for up to 24 hours. Serve as directed in step 6.

Nutrition Facts Per Serving:

  • Servings: 12 servings
  • Calories179
  • Total Fat (g)7
  • Saturated Fat (g)4
  • Cholesterol (mg)23
  • Sodium (mg)331
  • Carbohydrate (g)19
  • Fiber (g)1
  • Protein (g)9

Diabetic Exchanges

  • Other Carbohydrates (d.e.)1.5
  • Fat (d.e.)1.5

Nutty Carrot Cake Bars

SERVINGS: 20 bars

CARB GRAMS PER SERVING: 12

Nonstick cooking spray
3/4 / cupall-purpose flour
1/4 / cupwhole wheat flour
1/2 / cupsugar or sugar substitute* equivalent to 1/2 cup sugar
1-1/2 / teaspoonspumpkin pie spice
1 / teaspoonbaking powder
1/8 / teaspoonsalt
1 / cupfinely shredded carrot
3/4 / cupchopped walnuts or pecans, toasted
1/3 / cuprefrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
1/4 / cupcooking oil
1/4 / cupfat-free milk
1 / recipeFluffy Cream Cheese Frosting (see recipe below)

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.

2. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.

3. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.

4. Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars. Makes 20 bars.

Fluffy Cream Cheese Frosting: Thaw 1/2 cup frozen light whipped topping. In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until smooth. Fold whipped topping into cream cheese mixture.

*Sugar Substitutes: Use Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/2 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 102 cal., 7 g carbo. Exchanges: 0.5 Other Carbohydrates. Carb choices: 0.5

To store: Layer bars between waxed paper in an airtight container. Cover; seal.Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts Per Serving:

  • Servings: 20 bars
  • Calories121
  • Total Fat (g)7
  • Saturated Fat (g)2
  • Cholesterol (mg)5
  • Sodium (mg)64
  • Carbohydrate (g)12
  • Fiber (g)1
  • Protein (g)3

Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1