SAN ANTONIO –
'Tis the season for cold weather and scrumptious desserts.
One of the problems with the holiday season is that we crave high-calorie dishes we regret eating.
What if you could keep eating sweets and not feel guilty?
San Antonio has a growing problem with diabetes.
At Texas Diabetes Institute, there are dietitians, like Clarissa Rivera, who counsel patients and teach monthly cooking classes that only cost $5.
"One in seven adults have diabetes," Rivera said. "Having a healthy diet, making healthy lifestyle choices including exercising can help people maintain a low blood sugar level."
The class for healthy desserts will be on November 10 at 11 a.m. at the Texas Diabetes Institute.
In case you want to start on some healthy sweet cravings, below are the recipes for cranberry apple crisp, crustless pumpkin pie and raspberry ribbon parfait.
Recipe: Cranberry Apple Crisp
Preparation time: 60 minutes
Number of servings: 10
Serving Size: ½ cup
- Non-stick cooking spray
- 2 cups frozen cranberries
- 3 cups Granny Smith apples, cored, peeled & diced
- ¼ cup Truvia Baking Blend®
- 1 teaspoon flour
- 1 cup oats
- ¼ cup all-purpose flour
- 2 teaspoons cinnamon
- ¼ cup Truvia Baking Blend®
- ⅓ cup soft tub margarine
- Calories: 130
- Total carbohydrate: 25 grams
- Dietary fiber: 3 grams
- Protein: 2 grams
- Total fat: 3 grams
- Saturated fat: 0.5 grams
- Sodium: 50 milligrams
Recipe: Crustless Pumpkin Pie
Preparation time: 60 minutes
Number of servings: 8
- Non-stick cooking spray with flour
- 1 (15 ounce) can 100% Pure Pumpkin
- 1 (12 ounce) can fat-free evaporated skim milk
- 2 large eggs
- 1 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- ½ cup granulated sugar
- ½ teaspoon salt
Nutrition Information:
- Calories: 125
- Carbohydrate: 23 grams
- Fiber: 2 gram
- Total fat: 1.5 grams
- Saturated fat: 0 grams
- Sodium: 230 milligrams
Recipe: Raspberry Ribbon Parfait
Preparation time: 2.5 hours
Number of servings: 6 (1 ounce serving)
Ingredients for crust:
- 4 large graham crackers
- 3 Tablespoons margarine, melted
- 2 (6 ounce ) containers of low-fat, no sugar added raspberry yogurt
- 1 (0.3 ounce ) box of sugar-free raspberry gelatin
- ¼ cup boiling water
- 1 (8 oune ) container of fat-free whipped topping
- 1 cup fresh or frozen raspberries
- Crust: grind graham crackers in a food processor until finely crumbled. Add melted margarine and mix well. Evenly divide the crust mixture into each serving cup using a spoon, pressing crumbs down for a packed crust. Add a layer of whole raspberries to each serving cup.
- Filling: dissolve raspberry gelatin into boiling water in a mixing bowl. After gelatin is completely dissolved, stir in yogurt and whipped topping using a wire whisk, and mix thoroughly. Evenly divide mixture on top of raspberries in each serving cup and refrigerate for 2 hours.
Nutrition Information:
- Calories: 120
- Carbohydrate: 21 grams
- Fiber: 1 gram
- Total fat: 2 grams
- Saturated fat: 0 grams
- Sodium: 70 milligrams