Keeping you healthy is our number one priority. Michelle Ring our Registered Dietitian/Diabetes Educator, and Think’s Chef Robert have put together this collection of recipes that are not only healthy but tasty, too! Please feel free to download the PDFs or print the page and use these recipes to gather friends and family in your kitchen this holiday season. Check back soon for new recipes and dates for our Healthy Cooking demos in January!

 

Holiday Treats for All

Scroll down for: Fluffy Peppermint Cheesecake | Black Forest Cake Roll | No-Bake Pumpkin Cheesecake | Apple Spice Cake

 

Fluffy Lemon PieDownload Recipe (PDF)

Makes: 8 servings

Prep: 15 mins

Chill: 2-3 hrs

Serving Size: 1 wedge

 

Ingredients

  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 teaspoon sugar-free lemonade soft drink mix
  • 1 cup cold fat-free milk
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1 reduced-fat graham cracker crust (8 inches)

Directions

  1. Combine pudding mix and soft drink mix.
  2. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff).
  3. Fold in half of the whipped topping. Spread into crust.
  4. Top with remaining whipped topping.
  5. Cover and chill for 2-3 hours or until set.

Nutritional Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 189 calories, 6g fat (4g saturated fat), 1mg cholesterol, 259mg sodium, 27g carbohydrate (12g sugars, no fiber), 2g protein.

Diabetic Exchanges:

Starch (d.e): 1.5; Fat (d.e): 1.5

 


 

Fluffy Peppermint CheesecakeDownload Recipe (PDF)

Makes: 12 servings

Prep: 30 mins

Bake: 40 to 45 mins

Cool: 45 mins

Chill: at least 4 hrs

Serving Size: 1 wedge

Carbs Per Serving: 31 grams

Ingredients

  • 1 1/4 cups finely crushed low-fat graham crackers
  • 1/4 cup flaxseed meal
  • 1/3 cup tub-style vegetable oil spread, melted
  • 1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1 7-ounce jar marshmallow creme
  • 1 6-ounce carton plain nonfat Greek yogurt
  • 1/2 teaspoon peppermint extract
  • 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
  • 1 1/2 cups frozen light whipped dessert topping, thawed
  • 1 Chocolate Lace Shards (below)

Directions

  1. Preheat oven to 375 degrees F. For crust: In a bowl combine crushed graham crackers and flaxseed meal. Stir in melted vegetable oil spread. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
  2. For filling: In a large mixing bowl beat cream cheese, marshmallow creme, yogurt, and peppermint extract with an electric mixer until smooth. Stir in eggs just until combined.
  3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan or 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
  4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover with foil or plastic wrap and chill for at least 4 hours before serving.
  5. To serve, spread half the dessert topping in a thin layer on top of the cheesecake. Dollop the remaining dessert topping around the top edge of the cheesecake and top the dollops with Chocolate Lace Shards. Makes 12 (1 wedge cheesecake each) servings.

Chocolate Lace Shards

Ingredients

  • 6 sugar-free striped round peppermint candies
  • 1 ounce semisweet chocolate

Directions

  1. Crush peppermint candies; set aside.
  2. Melt semisweet chocolate over low heat. Cool slightly. Place melted chocolate in a resealable plastic bag. Seal bag and snip off a tiny corner of the bag.
  3. On a sheet of waxed paper or parchment paper, pipe chocolate in squiggles, forming a 6-inch circle. Sprinkle with some of the crushed peppermint candies; sprinkle remaining crushed candies on cheesecake.
  4. When chocolate sets, gently cut into 12 wedges (most will break; that’s okay).

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 258 cal., 12 g total fat (5 g sat. fat), 14 mg chol., 212 mg sodium, 31 g carb. (1 g fiber, 16 g sugars), 6 g pro.

Diabetic Exchanges:

Other Carb (d.e): 2; Fat (d.e): 2.5

 


 

Black Forest Cake RollDownload Recipe (PDF)

Makes: 10 servings

Serving Size: 1 slice

Carb Grams Per Serving: 30

 

 

 

 

Ingredients

  • 4 eggs
  • 1/3 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar*
  • Unsweetened cocoa powder
  • 1 recipe Cherry Cream Filling (below)
  • 1 tablespoon sugar-free hot fudge ice cream topping, warmed
  • 10 maraschino cherries, drained and patted dry

Directions

  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment paper; grease and lightly flour paper. Set pan aside. In a small bowl stir together flour, 1/4 cup cocoa powder, the baking soda, and salt; set aside.
  2. Preheat oven to 375 degrees F. In a large bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until thick and lemon colored. Fold in flour mixture. Spread batter evenly into prepared pan.
  3. Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with unsweetened cocoa powder. Slowly peel off parchment paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Cherry Cream Filling.
  4. Unroll cake; remove towel. Spread cake with Cherry Cream Filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill in the refrigerator for 2 to 24 hours before serving. If desired, just before serving, drizzle whole cake with ice cream topping and garnish with cherries. Makes 10 (1 slice each) servings

Cherry Cream Filling

Ingredients

  • 1/2 cup tub-style light cream cheese
  • 1 cup frozen light whipped dessert topping, thawed
  • 2/3 cup maraschino cherries

Directions

  1. In a small bowl beat cream cheese with an electric mixer until smooth. Add 1/2 cup dessert topping; beat on low speed until just combined. Fold in another 1/2 cup dessert topping. Drain, stem, and pat dry maraschino cherries. Chop cherries and fold into cream cheese mixture. Makes 1-1/2 cups.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 177 cal., 5 g total fat (3 g sat. fat), 91 mg chol., 180 mg sodium, 30 g carb. (1 g fiber, 23 g sugars), 5 g pro.

Diabetic Exchanges:

Fat (d.e): 1; Other Carb (d.e): 1; Starch (d.e): 1

 


 

No-Bake Pumpkin Swirl CheesecakeDownload Recipe (PDF)

Makes: 12 servings

Prep: 35 mins

Ready in: 8 hrs 35 mins

Serving Size: 1 wedge

Carbs Per Serving: 12 grams

 

 

Ingredients

  • ¾ cup finely crushed graham crackers
  • 2 tablespoons butter, melted
  • 1 (8 ounce) package reduced-fat cream cheese (Neufchâtel)
  • ½ cup sugar (see Tips)
  • ½ cup fat-free milk
  • 2 teaspoons vanilla
  • ½ teaspoon finely shredded orange peel
  • 2 (8 ounce) packages fat-free cream cheese
  • 1 (15 ounce) can pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 (.25 ounce) envelope unflavored gelatin
  • ¼ cup orange juice

Directions

  1. In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.
  2. In a food processor or blender, combine the reduced-fat cream cheese, ¼ cup of the sugar, ¼ cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.
  3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining ¼ cup sugar, remaining ¼ cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.
  4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.
  5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.
  6. Cover with foil and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges.
  • Tip: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet ‘N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to ½ cup sugar. Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro. Exchanges: 1 other carbo., 1.5 fat Carb choices: 1

Nutrition Facts Per Serving:

Servings per recipe: 12
PER SERVING: 148 calories; 7 g fat(5 g sat); 1 g fiber; 12 g carbohydrates; 9 g protein; 23 mcg folate; 23 mg cholesterol; 3 g sugars; 6,174 IU vitamin A; 4 mg vitamin C; 111 mg calcium; 1 mg iron; 331 mg sodium; 209 mg potassium

Nutrition Bonus: Vitamin A (123% daily value)

Diabetic Exchanges:

Other Carb (d.e): 1.5; Fat (d.e): 1.5

 


 

Apple-Spice CakeDownload Recipe (PDF)

Makes: 9 servings

Ready in: 1 hr

Serving Size: 1 bar

Carb Per Serving: 29 grams

 

 

 

Ingredients

  • Nonstick cooking spray
  • 3/4 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/4 cup flax seed meal
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 egg, lightly beaten
  • 1 6 – ounce carton plain low-fat yogurt
  • 1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons vegetable oil
  • 1 tablespoon molasses
  • 1 large apple (such as Granny Smith, Braeburn, or Gala), cored and finely chopped (1 cup)
  • 2/3 cup frozen light whipped dessert topping, thawed

Directions

  1. Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.
  2. In a large bowl, stir together all-purpose flour, white whole wheat flour, flax seed meal, baking powder, 3/4 teaspoon of the cinnamon, the baking soda, ginger, salt, and cloves. In a medium bowl, combine egg, yogurt, brown sugar, applesauce, oil, and molasses. Add egg mixture to flour mixture; stir just until combined. Fold in apple. Spread batter evenly in the prepared baking pan.
  3. Bake about 35 minutes or until a toothpick inserted near center comes out clean. Cool slightly on a wire rack.
  4. To serve, cut cake into squares. Serve warm. Top each serving with whipped topping and sprinkle with the remaining 1/4 teaspoon cinnamon.

Tip

  • *Sugar Substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: Same as above, except 162 calories, 21 g carb., 184 mg sodium
  • *Sugar Substitutes: Exchanges: 1.5 other carb., 1.0 fat
  • *Sugar Substitutes: Carb Choices: 1.5

Nutrition Facts Per Serving:

Servings Per Recipe: 9
PER SERVING: 193 cal., 7 g total fat (1 g sat. fat), 25 mg chol., 186 mg sodium, 29 g carb. (2 g fiber, 13 g sugars), 4 g pro.

Diabetic Exchanges:

Fat (d.e): 1; Other Carb (d.e): 2