Cranberry Tiramisu Gluten Free Diabetic Friendly Recipes

CRANBERRY TIRAMISU (GLUTEN-FREE, DIABETIC-FRIENDLY)

Steps:

• Preheat the oven to 350ºF/180ºC degrees. Line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
• In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
• Transfer the batter to the lined pan and bake for 20 minutes.
• Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
• While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
• Also while baking, combine cranberries, water, sugar and salt in a saucepan.
• Bring to a boil, reduce heat to medium heat and cook for 5 - 10 minutes until cranberries are soft.
• In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
• In a medium bowl, place egg yokes (if using), cheese, rum, vanilla extract, and sugar and mix well.
• In a separate bowl, beat whipping cream until it forms a peak.
• Add the cheese mixture and beat again until it forms a peak.
• Cut the sponge in half horizontally to create 2 sheets of sponge.
• Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
• Using a brush, soak the sponge with the cranberry tea.
• Pour a half of the cream over the sponge and spread evenly.
• Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
• Pour the remaining cream over the sponge and spread evenly.
• Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
• Infuse love, cut and serve!

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

THANKSGIVING CRANBERRY SAUCE (DIABETIC)

Steps:

• Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
• Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
• Stir frequently - the cranberries will pop, and then release their "gel" and the sauce will come together like magic. This takes about 10 minutes.
• Remove from heat and let cool completely before refrigerating.

BIG B'S PANCAKES (DAIRY FREE, DIABETIC FRIENDLY)

Steps:

• Mix all ingredients with an electric beater until smooth batter.
• Heat a non-stick frying pan on high.
• Pour enough batter into pan to cover the bottom.
• Shake the pan gently after 2-3 minutes; if the pancake lifts, it is cooked; if not, cook for another few minutes and try shaking it again until cooked.
• Flip or turn and fry on other side for 2-3 minutes until brown.
• Fill with mince or cheese for a savoury meal, or with cinnamon & sugar for a snack or ice cream & chocolate sauce for dessert.

TIRAMISU BITES (DIABETIC FRIENDLY)

Steps:

• Combine cream cheese, Splenda, coffee and vanilla in medium bowl and mix until smooth. Cover and chill 2 hours.
• Fold in Cool Whip.
• Using a spoon or a pastry bag, fill tart shells.
• Serve.
• NOTE: Zaar doesn't recognize several of the ingredients, so Zaar nutritional info is wrong. Real info is: Calories-9.9, Total fat-0.7g, Saturated Fat-0.5g, Total carbs-0.7g, Sugars-0.6g, Sodium-5.2mg.