Dessert Recipe for Kids with Diabetes

Tonight I am cooking for my fiance’s 90-year-old grandmother (Mama) and her boyfriend Marvin who is 95-years-old! Mama happens to be diabetic and said she couldn’t eat anything really with a lot of sugar. My father is also diabetic and tends to avoid desserts, but how could I not have dessert after dinner? It made me think about families with kids who have diabetes and how it might be hard to do “homemade” desserts without buying something that is tasty for a diabetic child. So, on my last-minute quest today, I found this fabulous recipe that I am sure any child or family member would love. Enjoy!

Most children with diabetes have type 1 diabetes. Children with type 1 diabetes do not make enough insulin and must receive insulin injections to move sugar from the bloodstream into the cells to supply energy. To help manage blood sugar, children with diabetes should aim to eat the same amount of carbohydrates at each meal. Foods with carbohydrate include starch, fruit, milk and yogurt. Carbohydrate needs vary based on your child’s calorie needs and blood sugar goals.

APPLE DUMPLINGS

INGREDIENTS:

• 1 recipe Basic Pie Shell
• 4 apples
• 1 Tablespoon (15 mL) lemon juice
• 3 Tablespoon (45 mL) granulated sugar replacement or granulated fructose
• 1/4 teaspoon (2 mL) cinnamon
• 4 teaspoon (20 mL) margarine
• 1 egg white (slightly beaten)

DIRECTIONS:

1. Roll out pie dough and cut into 4 equal pieces.
2. Peel and core apples and sprinkle them with lemon.
3. Place 1 apple in center of each piece of dough.
4. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples.
5. Top each apple with 1 teaspoon (5 mL) margarine.
6. Bring opposite ends of dough up over apple.
7. Moisten slightly with water; seal securely.
8. Brush with beaten egg white and place in shallow baking pan.
9. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.

NUTRITIONAL INFORMATION:
Serving Size: 1 dumpling
Yield: 4 dumplings
Exchanges: 2 bread, 1 fruit, 2 1/2 fat
Nutrition: 221 calories

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GREAT After School Snacks for Back-to-School

Calm after-school hunger with nutritious, easy, and tasty snacks your scholarly tykes are sure to enjoy. Voila!

Ham & Apple Wraps Recipe – just 15 minutes!
Serving Size: 4

INGREDIENTS:

• 1/4 cup plain low-fat yogurt
• 1 to 2 teaspoons Dijon mustard
• 1 Granny Smith apple, cored, quartered, and cut into 16 equal-size wedges
• 4 ounces cheddar cheese, cut into 16 pieces
• 4 ounces thinly sliced deli ham, cut lengthwise into sixteen 1-inch strips

DIRECTIONS:

• In a small bowl, stir together yogurt and mustard until smooth; set dip aside.
• On one apple wedge, center a piece of cheese; wrap tightly around middle with a strip of ham.
• Repeat with remaining apple, cheese, and ham.’Serve with dip on the side.

 

Cinnamon Tostada Recipe
Serving Size: 2

Kids (and grown-ups, too) will love this updated version of cinnamon toast.

INGREDIENTS:

• 2 (10-inch) whole-wheat tortillas
• 1 tablespoon light-brown sugar
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons butter, room temperature

DIRECTIONS:

• Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet. In a small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
• Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.

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Le Top Chef Series: Summer Fruit Kuchen

This one is for Melissa and all the rest of you that love to bake.  It’s delicious and easy to make.
  

Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp each ground cinnamon and salt
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/3 cup milk
• 1 1/2 cups blueberries
• 1 ripe peach, pitted and cut into 1/2-in. wedges
• 1 ripe plum, pitted and cut into 1/2-in. wedges

Crumb Topping

• 3 Tbsp each all-purpose flour and light brown sugar
• 2 Tbsp unsalted butter, cut in bits
• 1/4 tsp ground cinnamon
• Confectioners’ sugar, for dusting

PREPARATION

1. Heat oven to 350°F. Line a 9-in. square baking pan with nonstick foil; let foil extend over ends of pan.

2. Mix flour, baking powder, cinnamon and salt in a small bowl. Beat butter and sugar in a large bowl with mixer on high speed for 2 minutes until smooth. On medium speed, beat in eggs and vanilla just until combined. On low speed, beat in flour mixture and milk until blended. Gently fold 1/2 cup blueberries into batter.

Photo: Mary Ellen Bartley

3. Spread batter into prepared pan and spread in an even layer. Top with peach and plum slices, evenly spaced in batter. Scatter with remaining 1 cup blueberries.

4. Topping: In a medium bowl, rub ingredients together with fingertips until moistened and clumpy, then scatter over fruit. Bake 55 to 60 minutes, until a wooden pick inserted in center comes out clean and kuchen starts to pull away slightly from sides of pan. Cool in pan on wire rack.

5. Lift foil by ends onto work surface. Using 2 large spatulas, lift cake from foil onto a serving plate. Dust with confectioners’ sugar. Cut into squares.

Voilà, now all that’s left to do is enjoy its perfection!

Recipe Source: Woman’s Day Kitchen

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