Best Tiramisu Bites Diabetic Friendly Recipes

QUICK & EASY DIABETIC TIRAMISU

Steps:

• In small bowl, combine the water and coffee granules; stir to dissolve the coffee. Set aside 1 tbsp of the mixture.
• In a large bowl, beat pudding mix and milk until thickened; stir in the coffee mixture(not the reserve).
• Add the cream cheese and beat until smooth.
• Split the ladyfingers and line the bottom of an 8-inch square glass baking dish with half of them.
• Drizzle the ladyfingers with the 1 tbsp reserved coffee mixture.
• Spoon the pudding mixture evenly over the ladyfingers.
• Place the remaining ladyfingers on top of the pudding and top with whipped topping.
• Sprinkle with the cocoa, then cover and chill for 2-4 hours, or until ready to serve.

TIRAMISU BITES

Steps:

• Line 24 mini muffin cups with petit four paper cups. Cut 2 (1 1/4-inch) rounds from each cake slice. Place 1 cake round in bottom of each cup.
• In small bowl, mix water, coffee granules and 1/2 teaspoon of the rum extract. Drizzle about 1/2 teaspoon of the coffee mixture over cake in each muffin cup. Set aside.
• In medium bowl, beat cheese, powdered sugar and remaining 1 teaspoon rum extract with electric mixer on medium speed until creamy. In another medium bowl, beat whipping cream on high speed until soft peaks form. On low speed, beat cheese mixture into whipped cream. Spoon or pipe a rounded tablespoon whipped cream mixture into each cup, covering cake.
• Grate semisweet chocolate over each cup. Top each with coffee bean. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.

CRANBERRY TIRAMISU (GLUTEN-FREE, DIABETIC-FRIENDLY)

Steps:

• Preheat the oven to 350ºF/180ºC degrees. Line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
• In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
• Transfer the batter to the lined pan and bake for 20 minutes.
• Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
• While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
• Also while baking, combine cranberries, water, sugar and salt in a saucepan.
• Bring to a boil, reduce heat to medium heat and cook for 5 - 10 minutes until cranberries are soft.
• In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
• In a medium bowl, place egg yokes (if using), cheese, rum, vanilla extract, and sugar and mix well.
• In a separate bowl, beat whipping cream until it forms a peak.
• Add the cheese mixture and beat again until it forms a peak.
• Cut the sponge in half horizontally to create 2 sheets of sponge.
• Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
• Using a brush, soak the sponge with the cranberry tea.
• Pour a half of the cream over the sponge and spread evenly.
• Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
• Pour the remaining cream over the sponge and spread evenly.
• Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
• Infuse love, cut and serve!