Five Fall Inspired DFriendly Desserts

Published on
By : dLife Editors

Fall is just around the corner. The weather will cool, and the nights will come quicker. It’s also the time of the year where tempting treats may surround you.

We gathered a handful of our favorite, dFriendly dessert ideas for you just in the nick of time.

Most of the recipes are simple to make and have been modified so that a little portion won’t derail your meal plan. As always, consult your healthcare provider for any questions about your individual meal plans.

1. Walnut Banana Bread

Banana bread

1. 1 cup all-purpose flour
2. ½ cup whole-wheat pastry flour or whole-wheat flour
3. 2 teaspoons baking powder
4. ½ teaspoon pumpkin pie spice
5. ¼ teaspoon baking soda
6. ¼ teaspoon salt
7. 1 cup mashed bananas (2 to 3 medium)
8. ½ cup packed brown sugar
9. 1 egg, lightly beaten
10. 2 tablespoons canola oil
11. ¼ cup chopped walnuts

Preparation time: 30 minutes
Ready In: 25 minutes

1. While you are gathering your ingredients, preheat your oven to 350°F. Spread a light layer of cooking oil on the bottom and sides of an 8x4x2 inch loaf pan and set aside. You can also line the pan with parchment paper and use even less oil.

2. In a medium mixing bowl, add in all your flours: The all-purpose flour, whole-wheat flour, baking powder, pumpkin pie spice, baking soda, and salt.

3. In a large mixing bowl, add mashed bananas, brown sugar, egg, and oil. Slowly add in the banana mixture to flour mixture.

4. Carefully pour the batter into prepared loaf pan.

5. Sprinkle the top of the loaf with walnuts or slivered almonds.

6. Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean.

7. Cool the bread for 10 minutes. Remove from pan. Cool completely on wire rack. Slice in 1/4 inch thick portions and enjoy!

Adapted from: Diabetic Living Magazine

2. Sweet Potato Pie

sweet potato pie

1. Oil Pastry
2. 1⅓ cups all-purpose flour
3. ¼ teaspoon salt
4. ¼ cup cooking oil
5. ¼ cup fat-free milk
6. Sweet Potato Pie Filling: 2¼ pounds sweet potatoes, peeled, cooked, and mashed
8. 1 cup evaporated fat-free milk
9. 2 eggs, lightly beaten
10. ½ cup sugar
11. Ground Nutmeg to taste (Optional)
12. 2 teaspoons ground cinnamon
13. 2 teaspoons vanilla
14. 1 teaspoon butter flavoring
15. ¼ teaspoon ground nutmeg
16. ¼ teaspoon lemon extract
17. ¾ cup frozen light whipped dessert topping (optional)

Preparation time: 30 minutes
Ready In: 25 minutes

1. Preheat oven to 375°F.

2. To prepare the Oil Pastry: In a medium bowl, combine flour and salt. In a separate bowl, combine oil and milk. Pour liquid mixture into flour mixture and stir lightly with a fork until combined. Use hands to gently work the dough into a ball.

3. On a well-floured surface, use hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to ½ inch beyond edge of the pie plate. Fold extra pastry under. Flute or crimp edge as desired. Do not prick. Put aside.

4. To prepare Sweet Potato Pie Filling: In a large bowl, combine mashed sweet potatoes, evaporated milk, eggs, sugar, cinnamon, vanilla, butter flavoring, nutmeg and lemon extract; whisk until nearly smooth.

5. Pour sweet potato filling into prepared pie plate.

6. To prevent over-browning, cover the edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean.

7. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, top individual servings with whipped dessert topping and sprinkle with additional nutmeg.

Adapted from: Diabetic Living Magazine.

3. Ginger Pear Muffins

pear muffins

1. Nonstick cooking spray
2. 1 cup all-purpose flour
3. 1 cup quick-cooking rolled oats
4. 3 tablespoons packed brown sugar
5. 1 1/2 teaspoons baking powder
6. 1/2 teaspoon ground ginger
7. 1/4 teaspoon salt
8. 2/3 cup fat-free milk
9. 1/3 cup cooking oil
10.1 egg, beaten
11. 3/4 cup pear, cored
12. 1/4 chopped walnuts (optional)
13. 1 tablespoon oat bran
14. 1/4 teaspoon ground ginger

Preparation time: 30 minutes
Ready In: 15 minutes

1. Preheat oven to 400°F. Lightly grease twelve 2-1/2-inch muffin cups with nonstick cooking spray.

2. In a large bowl, combine flour, rolled oats, brown sugar, baking powder, the 1/2 teaspoon ginger, and the salt.

3. In a small bowl, combine milk, oil, and egg; add all at once to flour mixture. Stir just until moistened. Fold in pear and, if desired, walnuts.

4. Divide batter evenly among prepared muffin cups. Combine oat bran and the 1/4 teaspoon ginger; sprinkle over muffins. Bake for 18 to 20 minutes or until tops are brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

5. To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Adapted from Diabetic Living.

4. No-Bake Pumpkin Swirl Cheesecake


1. ¾ cup finely crushed graham crackers
2. 2 tablespoons butter, melted
3. 1 (8 ounce) package reduced-fat cream cheese
4. ½ cup sugar
5. ½ cup fat-free milk
6. 2 teaspoons vanilla
7. ½ teaspoon finely shredded orange peel
8. 1 (15 ounce) can pumpkin
9. 1 teaspoon pumpkin pie spice”>1 teaspoon pumpkin pie spice
10. 1 (.25 ounce) envelope unflavored gelatin
11. ¼ cup orange juice

Preparation time: 30 minutes
Ready In: 15 minutes

1. In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing the filling.

2. In a food processor or blender, combine the reduced-fat cream cheese, ¼ cup of the sugar, ¼ cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

4. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow spatula or a table knife, swirl pumpkin and white mixtures.

5. Cover with foil and chill before serving. Cut into wedges.

Adapted from Diabetic Living.

5. Hazelnut Coffee Cake

Coffee cake

1. ¼ cup rolled oats
2. 1 tablespoon packed brown sugar or brown sugar substitute equivalent to 1 tablespoon brown sugar (see Tips)”>1 tablespoon packed brown sugar or brown sugar substitute equivalent to 1 tablespoon brown sugar (see Tips)

3. ¼ teaspoon ground cinnamon”>¼ teaspoon ground cinnamon

4. 1 tablespoon 60 to 70 percent tub-style vegetable oil spread
5. ¼ cup chopped hazelnuts, toasted
6. 1⅓ cups all-purpose flour
7. ½ cup granulated sugar or sugar substitute blend equivalent to ½ cup granulated sugar
8. ½ teaspoon baking powder
9. ¼ teaspoon baking soda
10. ⅛ teaspoon salt
11. 1 egg, lightly beaten
12. ½ cup light sour cream
13. ¼ cup water
14. 3 tablespoons canola oil”>3 tablespoons canola oil
15. 2 tablespoons unsweetened cocoa powder

16. 1 tablespoon fat-free milk
17. ½ teaspoon vanilla

Preparation time: 30 minutes
Ready In: 45 minutes

1. Preheat oven to 350°F. Grease a 9x9x2-inch baking pan; set aside.
2. To prepare the topping: In a small bowl, combine oats, brown sugar, and cinnamon. Using a pastry blender, cut in vegetable oil spread until mixture is crumbly. Stir in hazelnuts. Set aside.
3. In a medium bowl, combine flour, granulated sugar, baking powder, baking soda, and salt.
4. In a small bowl, combine egg, sour cream, the water, and oil. Add to flour mixture; stir just until combined.
5. Place ½ cup of the batter into a clean small bowl. Stir in cocoa powder, milk, and vanilla until smooth. Spoon the light-color batter into prepared pan, spreading evenly.
6. Spoon chocolate batter in small mounds over batter in pan. Using a thin metal spatula, slightly marble batters. Sprinkle with topping.
7. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes.
8. Remove from pan. Serve warm or cool before serving.

Adapted from Diabetic Living.