For more of Linda's diabetic recipes and information visit her at http://diabeticenjoyingfood.squarespace.com
Diabetics can enjoy delicious desserts, too! Here's proof - recipes for Cookies and Cream Berry Desserts and for Pecan Coated Ice Cream Balls. Both recipes are diabetic friendly but can be enjoyed by all!
COOKIES 'N' CREAM BERRY DESSERTS
2 cups quartered fresh strawberries
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tbsp SPLENDA, divided
2 tsp lemon juice
4 oz reduced-fat cream cheese
1 1/2 cups sugar-free whipped topping
1/8 tsp ground cinnamon
12 miniature sugar-free meringue cookies, quartered
In a large mixing bowl, combine the berries, SPLENDA, and lemon juice. Set aside and let stand at room temperature for 30 minutes.
In a small mixing bowl, beat cream cheese until smooth. Beat in the whipped topping, cinnamon and remaining SPLENDA until combined. Just before serving, divide the berry mixture among six dessert dishes. Add a dollop of the whipped topping mixture to each and top with a sprinkling of cookies.
MINI PECAN COATED ICE CREAM BALLS
Preheat oven to 350 degrees.
1/2 cup pecans, chopped
Butter-flavored cooking spray
4 small scoops of sugar-free vanilla ice cream
Sugar-free Chocolate Syrup
Sugar-free Whipped topping, if desired for garnish
4 Maraschino cherries, drained, if desired
Spread pecans on a small baking sheet, spray with buttered spray and bake for approximately 5 minutes until toasted. Allow to cool.
Several hours before serving time, roll scoops of ice cream in the toasted pecans. Place on waxed paper in a freezable container. Refreeze at least 2 to 3 hours but can keep in freezer up to two weeks.
At serving time, remove from freezer and place on serving platter. Drizzle with chocolate syrup, If desired, top with whipped topping and a cherry.
NOTE: Should you decide to use a large scoop, toast 1 cup pecans instead of 1/2 cup.
Enjoy!
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