Diabetic Birthday Recipes

You can serve these cake-like lemon-scented, fruit-packed whole-grain muffins for dessert or brunch.

This luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. Plus, each slice is under 200 calories!

Kids will love eating their veggies when you turn mini cucumbers into fun caterpillar treats ready for dunking in their favorite dip!

Antioxidant-rich cherries and chocolate chips are folded into creamy frozen yogurt and layered on top of a crunchy cookie crust in your muffin tin for this twist on the classic Black Forest cake.

Sweet strawberries and crisp rosé are a delicious match in this granita recipe. No special equipment necessary, just freeze and scrape with a fork. And don't be tempted to increase the amount of wine--too much alcohol will prevent it from freezing.

This naturally sweet festive treat is equally fun for kids and adults, with none of the sugary guilt. Arrange this simple fruit salad recipe in the shape of a bunny for Easter or any spring occasion.

It may seem a little intimidating to open an oyster, but after a little practice it gets easier. Classically oysters are served raw on the half shell with a little mignonette sauce, which refers in French to “black pepper,” but you can also enjoy them without any sauce at all.

It may seems a little intimidating to open an oyster, but after a little practice it gets easier. In this recipe, the oysters are served with a spiced-up, California-style version of mignonette sauce inspired by the folks at Hog Island Oyster Company on Tomales Bay in Northern California.

These easy apple-cinnamon fruit bars make a big batch--perfect for fall potlucks and parties.

Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.

This raspberry sorbet recipe is a wonderful way to use extra summer berries to make a dairy-free, healthy and light dessert perfect for any hot day. If you can't find apple-raspberry juice, apple juice works well.

In this healthy appetizer (or dessert) recipe, apples make the base for a cinnamon-honey yogurt sauce, chocolate chips, granola and blueberry topping. Feel free to swap out the toppings for whatever you have on hand-coconut, nuts and seeds all make delicious options.

Try your favorite combination of stone fruit, such as peaches and cherries, in these easy fruit bars.

These sweet-tart cranberry-orange bars are a great addition to a holiday cookie tray or cool weather grab-and-go treat.

Strawberry and rhubarb are a classic combination--try them in these easy-to-make fruit bars.

In a world of designer ice creams, sometimes the simplest can be the best. The full-bodied flavors of brown sugar combined with nutty toasted almonds are all it takes to give this easy-to-make frozen treat a sophisticated distinction. The alcohol in the base mixture acts like an “anti-freeze,” reducing the icy texture sometimes associated with lower-fat ice cream. For a little extra indulgence, try topping a scoop with some crumbled gingersnaps.

Fresh or frozen raspberries work equally well in this quick raspberry and chocolate terrine recipe made with low-fat frozen yogurt. Don't worry about getting the layers perfectly even in this dessert terrine--the unevenness makes each slice look unique.

“Killed,” or wilted, lettuce is a traditional Southern salad in which tender greens are tossed in a dressing of hot bacon grease and tart vinegar, salt and pepper, garnished with crisp pieces of bacon and raw spring green onion. Here we do something deliciously similar with lightly steamed tender new green beans to create this irresistibly delicious healthy green bean salad recipe.

Here's a quick take on fish tacos: just sauté fish, onions and peppers and serve with tortillas and some simple toppings. Poblano peppers vary immensely in heat level and tasting them is the only way to judge how hot they are. So before cooking, taste your poblanos and add a pinch of cayenne or a jalapeño if you want more heat. Use green bell peppers if you want a milder taco.

Bake this Southern-inspired, moist and fruity cake when peaches are plentiful--from late June through July.