This dessert menu is for a female endomorph body type, based on the diabetes exchange diet.
peach merangue (1 fruit, 1 protein)
2 egg whites
1/4 tsp vanilla
1 pkt stevia or truvia, for 2 T sugar
Preheat oven to 350. Peel and slice peach, sprinkle with a little sugar and cinnamon, and set aside. Beat the egg whites until soft peaks form, then add the vanilla and sugar, beating 4 minutes more or until egg whites are stiff and glossy. Fold the merangue into the peaches, and spoon the mixture into an oven proof ramekin or bowl. Bake for 15 minutes. Serve warm or cold. 1 c berries can be substituted for the peach if desired.
creme brulee (1 fruit, 1/2 protein, 1 milk)
1 c evaporated milk
1/2 tsp vanilla
3 pkts stevia or truvia
2 c hot water
Preheat the oven to 325 degrees F. Place the milk and vanilla extract into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. In a medium bowl, whisk together truvia and egg until well blended. Add the milk a little at a time, stirring continually. Pour the liquid into 2 (7 to 8-ounce) ramekins. Place the ramekins into a cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. 1 creme brulee recipe makes 2 desserts. Serve with 1 c strawberries or other fresh fruit.
strawberry milkshake (1 fruit, 1 milk)
2/3 c yogurt
2 pkts stevia or truvia
1/4 tsp vanilla extract
1 c frozen strawberries
Blend all together in a blender. Thin with milk if necessary.
vanilla ice cream (1/2 protein, 1 milk)
3 c milk (coconut milk + evaporated milk)
2 tsp vanilla extract
3 large eggs
12 pkts stevia or truvia
In a saucepan, bring milk to the boiling point, take off the heat and add vanilla extract. In a bowl, combine the eggs and truvia, and beat until thick and pale yellow in color, about 2 minutes. Pour out 1 c of the hot milk, and, with the mixer on low speed, add the cup of hot milk to the eggs in a slow, steady stream. When thoroughly combined, pour the egg mixture into the saucepan and cook, stirring constantly, over low heat until the custard is thick enough to coat the back of a metal spoon. Transfer to a glass bowl and cover with a sheet of plastic wrap placed directly on the custard. Chill the custard completely, then freeze it in an ice cream maker according to manufacturer’s directions. Makes 6 servings. 1/2 c ice cream is one serving.
pumpkin custard (3/4 carb, 1 protein, 2 milk)
1-1/2 c canned pumpkin, 1 15 oz can
1-2/3 c evaporated milk, 1 can
16 pkts stevia or truvia
1/2 tsp salt
1-1/2 tsp cinnamon, 1/2 tsp nutmeg, ginger, allspice, cloves
Mix well, divide in half and pour into two small casseroles. Bake at 425 for 10 minutes, then 350 for 20-25 minutes or until knife inserted in center comes out clean. 1 casserole of pumpkin custard (1/2 recipe) is 1 protein, 3/4 carb, and 2 milk. On the day pumpkin custard is on the menu for dessert, eliminate 1 milk exchange earlier in the day.