Desserts For Diabetics: Peanut Butter-Chocolate Chip Cookie Confined and Peach Meringue Tart

Desserts For Diabetics: Peanut Butter - We diabetics like ambrosia and candied treats, too. Don't leave us sitting there watching anybody abroad adore dessert! The recipes in this commodity accomplish appetizing desserts the diabetics in your activity are abiding to enjoy. And they are actual tasty, too. Don't acquaint the kids and they will adore them too. My grandkids eat my diabetic desserts and usually they never apperceive the difference. These peanut adulate confined are abundant for a bite with coffee, hot chocolate, or a bottle of milk. They are not blowzy so they plan abundant for picnics, lunchboxes, tailgating, etc. To go in a absolutely altered direction, try the Peach Meringue Tart.
PB-CHOCOLATE CHIP BARS
3/4 cup whole-wheat pastry flour*
3/4 tsp baking soda
pinch of alkali
1 cup peanut adulate
1/3 cup Splenda Amber Sugar Blend
1 baffled egg
1/2 cup low-fat milk
1 tsp boilerplate abstract
1/2 cup sugar-free amber chips**
Preheat oven to 350 degrees. Spray an 8-inch aboveboard baking pan or basin with nonstick affable spray; set aside.

In a baby basin amalgamate the flour, baking soda, and salt.
In a average basin mix the peanut butter, Splenda, and egg, active agilely until creamy. Add the milk and boilerplate extract, active until smooth.
Add the abrade admixture to the peanut adulate admixture active until they are able-bodied combined. Stir in the amber chips.
Spread the chef into the able pan. Using the aback of a ample beanery or your hand, pat chef down until smooth. Bake at 350 degrees for 15 account or alone until hardly billowy and just starting to get ablaze amber about edges. DO NOT OVERBAKE! Remove from oven and acquiesce to air-conditioned 10 to 15 account afore acid into 16 bars.
*If you do not accept whole-wheat pastry flour, use 1/2 cup whole-wheat abrade and 1/4 cup block flour.
**I use Hershey's Sugar-Free Amber Chips. They are actual good. If your grocer doesn't accept them, use apricot amber chips.
Per bar: Approximately 137 calories, 12 g carbs, 4 g protein, 8 g (2g sat.)fat, 9 mg cholesterol, 106 mg sodium, 1 g fiber
PEACH MERINGUE TART
2 egg whites
1/8 tsp chrism of tartar
1/4 tsp almond abstract
1/2 tsp boilerplate abstract
2 tbsp Splenda Baking Blend
4 beginning peaches, broken
1 carton (8-oz) sugar-free arctic aerated topping, aqueous
1 tbsp broken almonds, toasted, optional
Beat egg whites with the chrism of tartar, almond extract, and boilerplate abstract until foamy. Add the Splenda and exhausted until stiff. Abode the admixture into an 8-inch pie bowl hollowing out centermost of admixture to anatomy a shell. Bake a 275 degrees for 1 hour.
When carapace has cooled, abode peaches in the shell. (Depending on the accustomed acidity of the peaches, baptize with a baby bulk of Splenda, if needed.) Top peaches with the aqueous aerated topping. Baptize the almonds over the topping as a garnish, if desired.

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