Muchas veces es difícil encontrar postres que sean saludables y deliciosos a la vez. Por eso decidimos compartir estas recetas tomando en cuenta que es octubre y Halloween y no pueden faltar los dulces. Unas divertidas opciones para preparar con los pequeños en casa.

PUMPKIN COOKIES | diabetic sweets

INGREDIENTS

• 125g whole oat flour
• 25g ground almonds
• 60g pumpkin puree
• 70g light butter
• 1 tablespoon of Stevia powder
• Half a tablespoon of cinnamon

Preparation time 45 minutes

INSTRUCTIONS

We melted the butter in the microwave, in 20-second breaks so as not to overdo it. The last bits can melt with the heat of the container. In a bowl, beat the melted butter together with the pumpkin puree. To make pumpkin puree, we will boil it in a pot with water until it is soft, we will drain, and then we will crush it. To get 60g of puree we will need about 75g of pumpkin. Add the ground almonds, and little by little add the whole oat flour, until well integrated. We will have a sticky and unmanageable dough. It is normal.

We extend a piece of cling film and carefully stir the whole mass. We close the film trying to make a ball. We reserve in the fridge for at least 2 hours, so that it hardens and we can handle the dough. Ideally, leave them overnight in the fridge and continue in the morning.

We put the ball, already hardened and without the plastic wrap, between two pieces of baking paper, and stretch it on top with a rolling pin, until it is about 4-5mm thick. We carefully separate the top paper and cut our cookies with the figure cutters that we like the most. We place them on the oven tray covered with another baking paper. They don’t inflate, so you don’t need to leave a lot of space between them.

With the oven previously preheated to 180º, we bake our cookies for about 12min, with heat up and down, until we see that the edges are slightly golden. Let cool on a wire rack, and voila!

Source: Sweetdiabetic

MANDARIN CREAM | diabetic sweets

INGREDIENTS

• 7 tangerines (one will be to grate the skin)
• 3 egg yolks
• 1 tablespoon cornmeal
• 3 tablespoons of Stevia
• Preparation time 30 minutes

INSTRUCTIONS

Cut the upper part of 4 mandarins. Carefully remove the segments from inside the mandarin, without breaking the skin, since the empty mandarins will be our containers. So that they do not break, use a teaspoon, and gradually insert it between the skin and the segments, downwards. Once you remove the first segment with your fingers, the rest will come out easily. With the segments that we have taken from the 4 mandarins and 2 more mandarins, we make juice and strain it

In a bowl, mix the flour with the stevia and a splash of juice. Add the yolks and beat well. Put the rest of the strained juice and the zest of half an orange in a saucepan over medium heat (if you put more it will have a more intense flavor, but also more bitter). When it is hot, we add the mixture of flour, stevia and eggs that we had prepared, and mix well. Cook the mixture until thick. Stir constantly so it doesn’t stick to the bottom of the pan.

We serve the cream in the empty mandarins that we made at the beginning, let it cool for a couple of hours in the fridge, and that’s it! This tangerine cream is a super easy dessert to make, very tasty, and it’s perfect for dessert after eating.

Source: Sweetdiabetics

JELLY EYES | diabetic sweets

INGREDIENTS

• 250ml light milk
• 3 sheets of natural gelatin
• 1 teaspoon sugar-free powdered chocolate
• Stevia to taste
• Food coloring

Preparation time 15 minutes

INSTRUCTIONS

In a pot over medium heat, mix the milk with the hydrated gelatin and Stevia. We keep moving until there are no lumps left and everything is very well integrated. We get away from the fire. We will divide the milk into three parts, put it in a large glass, and set aside a little in two more glasses. The big one will be the cornea, that is, it will stay white. To the iris, we put three drops of blue dye (or blue + yellow if we want it to be green or just red), and to the pupil we will put two drops of yellow, two of red, two of blue, and a teaspoon of chocolate powdered. Mix well with a teaspoon.

To assemble the jelly eyes, I used a cakepop mold, but you can also use a plastic egg cup or any round mold. First we will put a few drops of the mixture for the pupil in the center, and we will freeze for at least 30 minutes. We take it out of the freezer, we check that it is half solid with our finger, and we put a little mixture of the iris on top. We freeze again 30 min. These freeze times are important because otherwise the colors will mix.

Remove from the freezer, and add the white part on top until almost filling the mold. Do not fill it completely so that the mixture does not come out when taking the mold to the freezer. We freeze 1 hour. Unmold carefully and serve.

Source: Sweetdiabetic