Delicious desserts that people with diabetes can eat

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Published on Premiered Aug 19, 2019

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Find the recipes here for delicious desserts that people living with diabetes can eat: Chocolate and Peanut Cupcakes 0:41 Sugar-Free Lemon Cupcake 7:21 Remember that before including or modifying any ingredient in your diet, consult your doctor or health specialist. #Diabetes #HealthyRecipes Sugar Free Lemon Cupcake Ingredients 1/3 Cup whole wheat flour 1/8 Teaspoon salt 1/2 Cup sugar substitute 1 Cup skim milk 1 1/2 Teaspoon lemon zest 1/2 Cup lemon juice 2 Tablespoons avocado oil 2 Eggs, separated 1 Egg white 2 2/3 Cups raspberries, washed and disinfected To prepare Sugar Free Lemon Cupcake, follow these steps: Preheat your oven to 180 º C. Mix flour, salt, and ¼ cup sugar substitute in a bowl. Add milk, lemon zest and juice, avocado oil, and egg yolks; beat until smooth. Beat the three egg whites in a bowl until soft peaks form. Add the remaining sugar substitute gradually while continuing to beat until firm peaks form. Fold the beaten egg whites into the cake batter and pour into a 16cm square cake pan greased with cooking spray. Place the pan on a baking sheet and add hot water to come halfway up the pan to create a bain-marie and cover with foil. Bake for 35 minutes or until the cake is puffed and the centre is set. Cool on a wire rack for 15 minutes. Cut into squares and serve with raspberries. Ingredients to prepare Chocolate and Peanut Cupcakes 3/4 Cup of wheat flour 1/2 Cup of whole wheat flour 1/2 Cup of unsweetened cocoa 1 Teaspoon of baking soda 1 Teaspoon of baking powder 1/2 Teaspoon of salt 1 Piece of egg 4 Pieces of egg white 3/4 Cup of sugar substitute 3 Tablespoons of avocado oil 1 Teaspoon of vanilla extract 1 1/2 Cups of low-fat unsweetened yogurt 3/4 Cup of natural peanut butter 2 Tablespoons of sugar substitute 90 Grams of low-fat cream cheese 2 to 4 Tablespoons of low-fat evaporated milk Recipe to prepare Chocolate and Peanut Cupcakes Preheat your oven to 180 ºC. Combine flours, cocoa, baking soda, baking powder and salt in a bowl. In another bowl, beat eggs, egg whites and sugar substitute until you get a heavy, pale texture. Add the oil and vanilla extract. Add the powders to the liquid mixture little by little and alternating with the yogurt until the dough is integrated. Divide the preparation into molds for 24 individual muffins with liners, filling them halfway. Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool after removing from the oven. Beat peanut butter with the rest of the ingredients, adding the milk little by little until you get a soft and fluffy texture. Decorate the muffins with 1 tablespoon of frosting and enjoy. #ChefOropeza #DessertsForDiabetics #Desserts Are you not yet subscribed to my YouTube channel? ???????????????? http://chefo.mx/rCFm30gX79p Connect with me on my social networks: Facebook: / cheforopeza Twitter: / chef_oropeza Instagram: / chef_oropeza

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