Cranberry Tiramisu Gluten Free Diabetic Friendly Recipes

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!

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.