Details for GLOBE GAZETTE MARKETING - Ad from 2021-04-24

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®

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Sweet &
Dandy

Treat yourself
to carb-smart
sweets!

Dessert doesn’t have to be an all-or-nothing thing.
Treat yourself
every once in a while with these delightful carb-smart
sweets.

Raspberry-Orange
Pudding Cakes

Serves 4
Hands On 20 min.
Total 1 hr.
5
¼
1
⅓
2
1
½
½
1

Chocolate Mini Pies

Makes 12 Hands On 15 min. Total 1 hr. 25 min.
1 egg, lightly beaten
12 chocolate graham cracker
rectangles, finely crushed
(1¾ cups)
¼ cup packed brown sugar
2 Tbsp. butter, melted
2 cups frozen light whipped
topping, thawed
½ cup miniature semisweet
chocolate chips
Fresh mint leaves (optional)

1. Preheat oven to 350°F. Line
twelve 2½-inch muffin cups with
paper bake cups. In a medium bowl
combine egg, crushed crackers,
brown sugar, and melted butter.
2. Spoon about 2½ Tbsp. crumb
mixture into each prepared muffin
cup. Using damp fingers, lightly
press mixture onto bottoms and
up sides of cups. Bake 10 to 12
minutes or until edges start to
crisp. Remove; cool on a wire rack.
3. For filling, in a medium bowl
fold together whipped topping and

COMING 04.25.21
LIVE HEALTHY

For more good and
good-for-you recipes, get
your copy of What to Eat
with Diabetes™ magazine
at magazine.store.

chocolate chips. Transfer to a
heavy resealable plastic bag; snip a
hole in one corner of bag. Pipe

filling into crust-lined cups. Cover
and freeze 1 hour or until firm. Top
with mint before serving, if desired.
TO STORE Place mini pies in a
single layer in a freezer container.
Store in freezer up to 2 days.

PER MINI PIE cal 168,
fat 8 g (4 g sat. fat), chol 21 mg,
sodium 123 mg, carb 24 g (1 g fiber,
15 g sugars), pro 2 g, potassium 96 mg

Mini Espresso &
Amaretto Granitas

Serves 16 Hands On 15 min. Total 6 hr. 20 min.
½ cup water
¼ cup sugar
1½ cups strong brewed espresso coffee, cooled
1 tsp. amaretto or ¼ tsp. almond extract

1. In a medium saucepan combine the water and
sugar.
Cook and stir over medium until sugar is dissolved;
cool. Stir in espresso and amaretto. Pour into a
1-qt.
freezer container.
2. Freeze, uncovered, 2 hours, stirring and scraping
frozen mixture from sides of container every 20
minutes.
Cover and freeze, without stirring, 4 hours or until
firm.
3. Let stand at room temperature 5 to 10 minutes
before
serving. Using a metal spoon, scrape across the
surface
and spoon into chilled cordial glasses or large shot
glasses.

PER SERVING (¼ cup each) cal 14, fat 0 g, chol
0 mg,
sodium 3 mg, carb 3 g (0 g fiber, 3 g sugars),
pro 0 g,
potassium 0 mg

Tbsp. all-purpose flour
tsp. salt
large orange
cup granulated sugar*
eggs, separated
Tbsp. olive oil
cup low-fat milk
cup fresh raspberries
tsp. powdered sugar*

1. Preheat oven to 350°F. Place
four 6-oz. ramekins or custard
cups in a 2-qt. square baking dish.
In a small bowl stir together flour
and salt.
2. Remove 1 Tbsp. zest and
squeeze ¼ cup juice from orange. In
a large bowl combine orange zest
and juice, granulated sugar, egg
yolks, and oil. Whisk vigorously
1 minute or until foamy and light in
color. Add flour mixture and milk
alternately to yolk mixture,
whisking after each addition.
3. In a medium bowl beat egg
whites with a mixer on mediumhigh until stiff peaks form.
Gradually fold beaten whites into
yolk mixture. Divide raspberries
among ramekins. Top with batter.
4. Pour boiling water into
baking dish around ramekins to
halfway up sides of ramekins.
Bake 30 minutes or until tops of
cakes are puffed and light brown.
5. Remove ramekins from
baking dish. Cool on a wire rack at
least 10 minutes. Serve warm or at
room temperature. Sprinkle with
powdered sugar.

PER SERVING (1 pudding cake
each) cal 197, fat 6 g (1 g sat. fat),
chol 95 mg, sodium 195 mg, carb 30 g
(1 g fiber, 21 g sugars), pro 5 g,
potassium 149 mg

*SUGAR SUB Use your favorite
sugar sub for baking. Follow
package directions to use ¹/₃ cup
equivalent in Step 2. Omit
powdered sugar garnish in Step 5.

PER SERVING with sub is same as
above, except CAL 171 CARB 21 g
(sugars 11g)

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