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Baking 101 Baking 101

*~ Diabetic Friendly Brownies & Bars ~*

Posted by on Apr. 28, 2011 at 4:00 PM
  • 7 Replies


Layered Brownies

Layered Brownies

This chocolaty delight features a healthier crust made with quick-cooking rolled oats for a perfect potluck dessert.

SERVINGS: 24 brownies
CARB GRAMS PER SERVING: 21

2/3cup packed brown sugar or brown sugar substitute blend* equivalent to 2/3 cup brown sugar
2/3cup tub-style 60 percent to 70 percent vegetable oil spread
1/4teaspoon baking soda
3/4cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
2cups all-purpose flour
1-1/2cups quick-cooking rolled oats
1/4cup granulated sugar or sugar substitute* equivalent to 1/4 cup sugar
1/4cup canola oil
3tablespoons unsweetened cocoa powder
1/2teaspoon baking powder
2tablespoons miniature semisweet chocolate pieces
2tablespoons chopped walnuts
2tablespoons quick-cooking rolled oats

1. Preheat oven to 350 degrees F. Line a 9¿¿9¿¿2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly grease the foil. Set aside.

2. For crust: In a large bowl, combine brown sugar, vegetable oil spread, and baking soda; beat with an electric mixer on medium speed until well mixed, scraping side of bowl occasionally. Beat in 1/4 cup of the egg product or 1 of the eggs. Beat in 1-1/2 cups of the flour. Stir in the 1-1/2 cups oats.

3. Set aside 1/2 cup of the oat mixture. Spread the remaining oat mixture into the bottom of the prepared pan. Bake about 12 minutes or just until crust is set.

4. Meanwhile, in a medium bowl, whisk together the remaining 1/2 cup egg product or 2 eggs, the granulated sugar, and oil. Stir in the remaining 1/2 cup flour, the cocoa powder, and baking powder. Stir in semisweet chocolate pieces. Pour evenly over partially baked crust. If necessary, gently spread with a metal spatula. Stir nuts and the 2 tablespoons oats into the reserved oat mixture (mixture may be a little soft). Crumble over the top of the mixture in the baking pan.

5. Bake for 13 to 15 minutes or until the top is puffed and set. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan; cut into bars. Makes 24 brownies.

*SUGAR SUBSTITUTES: Choose Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Choose Splenda® Granular or Sweet 'N Low® bulk or packets to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 2/3 cup brown sugar or 1/4 cup granulated sugar.
PER SERVING WITH SUBSTITUTE: Same as above, except 145 cal., 16 g carb., 73 mg sodium.
Exchanges: 1 other carb.
Carb Choices: 1.

To Store: Layer brownies between waxed paper in an airtight container. Cover; seal. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition Facts Per Serving:

  • Servings: 24 brownies
  • Calories163
  • Total Fat (g)8
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)3
  • Polyunsaturated Fat (g)2
  • Sodium (mg)75
  • Carbohydrate (g)21
  • Total Sugar (g)9
  • Fiber (g)1
  • Protein (g)3
  • Calcium (DV%)2
  • Iron (DV%)6
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1.5
  • Fat (d.e.)1.5
by on Apr. 28, 2011 at 4:00 PM
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dntbgmeb4cofe
by on Apr. 28, 2011 at 4:01 PM

Double Chocolate Brownies

Double Chocolate Brownies

Do you crave chocolate? Chocolate lovers will find these low-calorie brownies high in flavor and a cinch to make in less than 30 minutes

SERVINGS: 16 brownies
CARB GRAMS PER SERVING: 17
   Nonstick cooking spray
1/4 cup butter or margarine
2/3 cup granulated sugar
1/2 cup cold water
1 teaspoon vanilla
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 cup miniature semisweet chocolate pieces
2 teaspoons sifted powdered sugar

1. Preheat oven to 350 degrees F. Lightly coat the bottom of a 9x9x2-inch baking pan with nonstick cooking spray, being careful not to coat sides of pan.

2. In a medium saucepan, melt butter; remove from heat. Stir in granulated sugar, the water, and vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in chocolate pieces. Pour batter into prepared pan.

3. Bake for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar. Makes 16 brownies.

Nutrition Facts Per Serving:

  • Servings: 16 brownies
  • Calories113
  • Total Fat (g)4
  • Saturated Fat (g)2
  • Cholesterol (mg)8
  • Sodium (mg)37
  • Carbohydrate (g)17
  • Fiber (g)0
  • Protein (g)1
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:02 PM

Banana Brownie Skillet

Banana Brownie Skillet

Like a banana split in a brownie, this fun spin on everyone's favorite dessert can be grilled in a cast-iron skillet or baked like a traditional 

 

SERVINGS: 12 slices
CARB GRAMS PER SERVING: 31
1 cup semisweet chocolate pieces
2/3 cup buckwheat flour
2/3 cup sugar or sugar substitute* blend equivalent to 2/3 cup sugar
1/3 cup nonfat dry milk powder
1/3 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2  egg whites, lightly beaten
1/3 cup buttermilk
1 teaspoon vanilla
   Nonstick cooking spray
1 large banana, sliced
   Powdered sugar (optional)
4 cups sliced fresh strawberries (optional)
1 8-ounce container frozen light whipped dessert topping, thawed (optional)

1. In a large bowl, stir together chocolate pieces, buckwheat flour, sugar, nonfat dry milk powder, cocoa powder, cinnamon, baking soda, and salt; make a well in the center of the flour mixture.

2. In a medium bowl, stir together egg whites, buttermilk, and vanilla; add all at once to chocolate mixture. Stir until combined.

3. Lightly coat an 8- to 9-inch cast-iron skillet with nonstick cooking spray. (Or nest two 8-inch square or round disposable foil pans together to make a double thick layer; lightly coat with nonstick cooking spray.) Spoon batter into prepared skillet or foil pan. Arrange banana slices on top.

4. Arrange medium coals around the edges of the grill. Test for medium-low heat in the center of the grill (not over coals). Place pan on grill rack in the center of the grill (not over coals). Cover and grill for 25 to 30 minutes or until edges start to pull away from the sides of the skillet or pan. Cool for 30 minutes; serve warm.

5. If desired, sprinkle with powdered sugar and serve with strawberries and whipped topping. Makes 12 slices.

Oven Variation: Lightly coat a 6-inch springform pan or an 8- to 9-inch cast iron skillet with nonstick cooking spray. Spread batter in pan; arrange banana slices on top. Brush banana slices lightly with lemon juice. Bake in a 350 degrees F oven for 65 to 75 minutes for the springform pan or 35 to 40 minutes for the skillet or until a toothpick inserted in center comes out clean and edges start to pull away from the sides of the pan. Cool springform pan on wire rack for 10 minutes; loosen sides of pan and cool 30 minutes before removing sides of pan. For skillet, cool on wire rack 30 minutes before serving. If desired, melt 1-ounce white baking chocolate and 1/4 teaspoon shortening in a small heavy saucepan over low heat just until melted; drizzle atop brownie. Or, sprinkle top of brownie with powdered sugar if desired. Serve warm.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 151 cal., 25 g carbo. Exchanges: 1.5 other carbo. Carb choices: 1.5.

Nutrition Facts Per Serving:

  • Servings: 12 slices
  • Calories173
  • Total Fat (g)5
  • Saturated Fat (g)3
  • Cholesterol (mg)1
  • Sodium (mg)138
  • Carbohydrate (g)31
  • Fiber (g)2
  • Protein (g)4
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)2
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:04 PM

Pick-Me-Up Bars

Pick-Me-Up Bars

Forget packaged energy bars made with preservatives and mystery ingredients. Bake up a pan of these all-natural bars featuring fruit juices, applesauce, whole wheat flour, and honey.

 

SERVINGS: 24 bars
CARB GRAMS PER SERVING: 20
   Nonstick cooking spray
3 tablespoons honey
1/4 cup orange juice
2 tablespoons lemon juice
1 8-ounce package pitted whole dates, snipped
2-1/2 cups white whole wheat flour or whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup unsweetened applesauce
3 tablespoons pure maple syrup
2  egg whites
1 tablespoon canola or cooking oil

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Lightly coat foil with cooking spray; set aside. In a small bowl, combine the honey, orange juice and lemon juice. Stir in the dates; set aside.

2. Combine the flour, soda, and baking powder in a large mixing bowl. In a second mixing bowl, combine applesauce, syrup, egg whites, and oil. Add applesauce mixture to the flour mixture. Beat with an electric mixer until just combined (mixture will be crumbly). Stir in date mixture. Spoon batter in the prepared baking pan; press evenly into pan with fingers or the back of the spoon.

3. Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool bars on a wire rack. Remove bars from pan by lifting the edges of the foil. Cut into 24 bars. Makes 24 bars.

Test Kitchen Tip: To store, wrap and freeze individual bars. Thaw before eating.

Nutrition Facts Per Serving:

  • Servings: 24 bars
  • Calories89
  • Total Fat (g)1
  • Sodium (mg)36
  • Carbohydrate (g)20
  • Total Sugar (g)9
  • Fiber (g)2
  • Protein (g)2
  • Vitamin C (DV%)3
  • Calcium (DV%)1
  • Iron (DV%)4
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Fruit (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:05 PM

Nutty Carrot Cake Bars

Nutty Carrot Cake Bars

Topped with a rich, velvety frosting made with low-fat vanilla yogurt, light whipped topping, and reduced-fat cream cheese, these low-calorie bars are a must-have dessert everyone will enjoy.

SERVINGS: 20 bars
CARB GRAMS PER SERVING: 12
   Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely shredded carrot
3/4 cup chopped walnuts or pecans, toasted
1/3 cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
1/4 cup cooking oil
1/4 cup fat-free milk
1 recipe Fluffy Cream Cheese Frosting (see recipe below)

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.

2. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.

3. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.

4. Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars. Makes 20 bars.

Fluffy Cream Cheese Frosting: Thaw 1/2 cup frozen light whipped topping. In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until smooth. Fold whipped topping into cream cheese mixture.

*Sugar Substitutes: Use Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/2 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 102 cal., 7 g carbo. Exchanges: 0.5 Other Carbohydrates. Carb choices: 0.5

To store: Layer bars between waxed paper in an airtight container. Cover; seal. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts Per Serving:

  • Servings: 20 bars
  • Calories121
  • Total Fat (g)7
  • Saturated Fat (g)2
  • Cholesterol (mg)5
  • Sodium (mg)64
  • Carbohydrate (g)12
  • Fiber (g)1
  • Protein (g)3
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:06 PM

Carrot-Pumpkin Bars

Carrot-Pumpkin Bars

A hint of lime boosts flavors and adds pizzazz to ordinary pumpkin bars. Make them ahead for easy holiday or party preparation.

 

SERVINGS: 16 triangles or bars
CARB GRAMS PER SERVING: 15
   Nonstick cooking spray
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely shredded lime peel
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
1/2 cup sugar or sugar substitute-sugar blend equivalent to 1/2 cup sugar*
3/4 cup canned pumpkin
1/3 cup cooking oil
2 tablespoons lime juice
1/2 cup finely shredded carrot
1/3 cup chopped macadamia nuts or almonds
   Powdered sugar (optional)

1. Preheat oven to 350 degrees F. Coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.

2. In a large bowl, stir together flour, baking powder, allspice, baking soda, and salt. Stir in lime peel; set aside.

3. In a medium bowl, combine egg and sugar. Stir in pumpkin, oil, and lime juice. Stir in carrot and nuts.

4. Add pumpkin mixture all at once to flour mixture, stirring until combined. Spoon batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.

5. Cool in pan on a wire rack. Cut into triangles or bars. If desired, sift powdered sugar over. Makes 16 triangles or bars.

Make-Ahead Directions: Bake bars as directed. Layer cut bars between waxed paper in an airtight conainer; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw for 15 minutes before serving.

*Test Kitchen Tip: If using a sugar substitute-sugar blend, we recommend Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.

Nutrition Facts per bar cookie with sugar substitute-sugar blend: 117 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 89 mg sodium, 12 g carbo., 1 g fiber, 2 g pro.
Exchanges: 0.5 starch, 05. other carbo, 1 fat
Carb choices: 1

Nutrition Facts Per Serving:

  • Servings: 16 triangles or bars
  • Calories128
  • Total Fat (g)7
  • Saturated Fat (g)1
  • Cholesterol (mg)0
  • Sodium (mg)89
  • Carbohydrate (g)15
  • Fiber (g)1
  • Protein (g)2
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Other Carbohydrates (d.e.).5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 29, 2011 at 1:01 AM

Fudgy Cream Cheese Brownies

 

Fudgy Cream Cheese Brownies
 
  • YIELD: 16 servings (serving size: 1 square)
  • COURSE: Cookies, Desserts

Ingredients

  • 3/4 cup sugar
  • 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • Cooking spray
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1/4 cup "measures-like-sugar" calorie-free sweetener
  • 3 tablespoons 1% low-fat milk

Preparation

Preheat oven to 350°.

Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray.

Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect.

Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.

Tip: Don't use reduced-calorie or fat-free tub margarine in this recipe because those products contain water, which will make the brownies gummy.

Nutritional Information

  • Amount per serving
  • Calories: 127
  • Calories from fat: 0.0%
  • Fat: 6.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 14.1g
  • Fiber: 0.1g
  • Cholesterol: 25mg
  • Iron: 0.0mg
  • Sodium: 107mg
  • Calcium: 0.0mg
dntbgmeb4cofe
by on May. 1, 2011 at 10:33 PM

Lemon Raspberry Bars

"The flavors of fresh lemon and raspberry make these cookie bars into a taste explosion!"

Ingredients:
Crust:
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup all-purpose flour
1/4 cup light butter
1 pinch salt 

Filling:
2 tablespoons all-purpose flour
1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
1/2 cup egg substitute
1/2 cup half-and-half
1/2 cup fresh lemon juice
1 tablespoon grated fresh lemon peel
1/4 cup reduced sugar raspberry preserves

Directions
1. Preheat oven to 350 degrees F. Spray an 8X8-inch baking pan generously with butter flavored nonstick spray. Set aside.
2. To make crust: Mix together flour, SPLENDA® Granulated Sweetener and salt in a medium mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not overmix. Press dough into prepared 8x8-inch baking pan. Bake in preheated 350 degrees F oven 15-20 minutes or until lightly browned.
3. To make filling: Place SPLENDA® Granulated Sweetener and flour in a medium mixing bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.
4. Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
5. Gently pour lemon mixture over preserves. Bake in preheated oven 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
6. Chill in refrigerator 2 hours before serving.

Note: Exchanges per Serving: 1 Starch
Nutrition Info

Servings Per Recipe: 16
Amount Per Serving Calories:
 70
Calories from Fat: 25
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 60mg
Total Carbs: 9g
Dietary Fiber: 0g
Sugars: 3g
Protein: 2g

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