Gluten Free Mini Eggnog Cupcakes

These treats are just what the doctor ordered for the holidays. Please note that they do contain artificial sweeteners. Schools of thought, as with many things in the diabetes lifestyle, differ on the use of sweeteners. If you'd like to read more about their possible connection to diabetes, check out the research I included in this Weekend Ramble a while back. If you are someone who uses artificial sweeteners, then these cupcakes will induce Yummy Noises! Enjoy! 

Credit: American Diabetes Association’s Diabetic Food Hub

Ring in the holiday season with these light and sweet mini eggnog cupcakes! While “mini” is in the name, the flavor of these cupcakes is big. Eggnog, cinnamon, nutmeg, and zero-calorie Splenda® Stevia Sweetener will make your tastebuds merry and they’re only 80 calories! If you can’t get a hold of eggnog, any milk may be used—they will still have plenty of eggnog flavor from the eggs and spices. 

Ingredients:

The Cupcakes

• 3 lge eggs
• 5 tbsp Splenda Stevia Sweetener
• 1/2 cup eggnog
• 1/3 Plain Nonfat Greek yogurt
• 1 tsp pure vanilla extract
• 2.5 cups superfine almond flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

The Topping

• 2 oz light cream cheese - softened
• 2 squeezes Splenda® Stevia Liquid Sweetener 
• 1 tbsp eggnog 
• 1 cup sugar-free whipped cream 

Preparation:

Preheat oven to 375 degrees F. Prepare a mini muffin tin by spraying with nonstick cooking spray.

In a bowl, whisk eggs for one minute until well-beaten. Whisk in Splenda Stevia Sweetener, eggnog, Greek yogurt, and vanilla until smooth and creamy. Sprinkle in almond flour, baking powder, and spices. Stir until fully combined. Mixture will be thick.

Scoop batter into mini-muffin tins, filling each 3/4 full. Bake for 10–12 minutes, until cooked through. Remove and let cool completely.

Meanwhile, prepare topping by beating cream cheese with Splenda Stevia Liquid Sweetener and eggnog until cream cheese is completely smooth, with no lumps. Fold in whipped topping gently. Refrigerate until cupcakes are ready to be topped.

When cupcakes are cooled, pipe about a tablespoon of topping and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.

Blessed be… and happy cooking!

Baked Cinnamon Apples

Everyone knows that apples are a fun and healthy snack year-round, right? :-)

In this recipe from the Diabetic Cookbook for Beginners - 2024 Edition there is no sugar or sweetener added so I suggest staying away from anything tart and sticking to a sweet variety like Honey Crisp. The end result can be eaten warm from the oven or as a cold snack later on. Enjoy!

Ingredients:

• 4 large apples - peeled, cored and sliced
• 2 tbsp unsalted butter - melted
• 1 tbsp ground cinnamon

Preparation:

Toss the apple slices with the ground cinnamon until evenly coated.

Add the melted butter and toss until apples are fully coated.

Pour mix into an oven-proof dish, spread evenly and bake at 375 degrees for 25 minutes or until tender.

Blessed be... and happy cooking!

Creamy Colonial Crunch

Desserts... always a tough one in the realm of diabetes. The ingredients here have a relatively low GI, and by limiting the quantity to what a sensible dessert SHOULD be, you can indulge without freaking out . Yeah yeah, I know... yogurt and berries... what's the big deal, right? Well the big deal is that you're putting this together yourself. You can get creative with the fruit colors to represent different holidays or countries. :-) More importantly, you are TAKING CONTROL and making something delicious that won't wreak havoc with your numbers! :-) 

Ingredients:

· 1/2 cup fat free PLAIN yogurt
· Some blueberries
· two strawberries
· some sunflower seeds

Preparation:

Put the yogurt in a very small bowl. The key here is.... dessert, not a whole meal. Cut up the strawberries into small pieces so it looks like more than just two and place them on top. Add the blueberries and sunflower seeds... Done!

Blessed be... and happy cooking!

Country Gal’s Sugar Free Apple Pie

 Country Gal pointed out my blog is light on desserts...

Enjoy her gracious share of an amazing apple pie!

Ingredients:

• 6oz. Apple juice concentrate unsweetened
• 2 T corn starch
• 6-8 cups thin sliced apples  (I use red delicious or gala — I also use 8 cups as I love a lot of apples)
• ¼ t nutmeg
• 1 t cinnamon 
• 1 T butter
• 2 crust pie crust (I use Pillsbury Ready Crust)

Preparation:

Preheat oven to 425*. Put one pie crust in pie plate, set aside.

Peel and slice the apples and place in a large bowl. In a smaller bowl combine corn starch, nutmeg, cinnamon and butter.

In a small pot bring apple juice concentrate to a boil, add spice mixture to boiling juice and blend well. Pour over apples and stir to coat all apples slices.

Add apple slices to bottom pie crust, place second crust on top and press edges to seal. Cut small slits in the crust to vent and bake for first 30 minutes at 425*. Reduce heat to 375* and bake for 30 minutes longer. Remove from oven and let cool.

I bake mine on the lowest rack for the first 30 minutes, then move up to the center rack for the last 30 minutes. This makes for a brown and flaky bottom crust. 

Blessed be… and happy cooking!