Maple Creme Cafe Diabetic Recipes

MAPLE CREME CAFE, DIABETIC

Steps:

• Pour coffee into cup with cinnamon stick (if using).
• Add the maple flavoring, milk and Splenda.
• Stir and enjoy.

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

MAPLE CREME BRULEE FOR TWO

Steps:

• Use a 2 cup measure to measure and combine all ingredients except sugar in the order listed.
• Pour mixture into two ramekins or custard cups.
• Place ramekins into loaf pan.
• Pour very hot water into the loaf pan, about halfway up the ramekins.
• Place loaf pan in preheated 300 degree oven.
• Bake for 45-55 minutes until mostly set.
• Cool and chill thoroughly.
• Sprinkle each ramekin with 1 tsp raw (or regular) granulated sugar.
• Brulee with a kitchen torch until brown and melty on top.
• Enjoy immediately!

CRANBERRY-MAPLE CRèME FRAîCHE

Steps:

• Bring the cranberry juice to a boil in a small saucepan over high heat. Cook, stirring occasionally, until thickened and reduced to 1/4 cup, about 10 minutes. Remove from the heat, stir in the maple syrup and maple extract, and let cool to room temperature.
• Put the crème fraîche into a small bowl, add the cranberry mixture, and stir to combine. Season with salt. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.