Cranberry Tiramisu Gluten Free Diabetic Friendly Recipes

Steps:

• In a small saucepan, combine cranberries, sugar and orange juice. Cook, uncovered, over medium heat until berries pop and mixture is thickened, about 10 minutes. Cool completely., For custard, heat wine and sugar in a small heavy saucepan over medium heat until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolk. Return all to pan, whisking constantly. Cook and stir over low heat until a thermometer reads at least 160° and mixture coats the back of a spoon. Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir 1 minute. In a large bowl, beat cheese until smooth. Gradually beat in custard; set aside., For fruit dip, combine cranberry juice, liqueur and sugar in a shallow bowl. Quickly dip ladyfingers into mixture, allowing excess to drip off. Arrange in a single layer in an 8-in. square dish. Layer with 1 cup custard mixture and cranberry mixture. Top with remaining ladyfingers and remaining custard mixture. Refrigerate, covered, at least 4 hours or overnight., Just before serving, dust with cocoa.

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!

Steps:

• Combine cream cheese, Splenda, coffee and vanilla in medium bowl and mix until smooth. Cover and chill 2 hours.
• Fold in Cool Whip.
• Using a spoon or a pastry bag, fill tart shells.
• Serve.
• NOTE: Zaar doesn't recognize several of the ingredients, so Zaar nutritional info is wrong. Real info is: Calories-9.9, Total fat-0.7g, Saturated Fat-0.5g, Total carbs-0.7g, Sugars-0.6g, Sodium-5.2mg.