The holidays are for spending time with the ones you love most. Unfortunately, most of that time is spent gathered around tables full of sweets and snacks – a dire situation for those with diabetes. How can you stay in control when a frosted Santa cookie is calling your name?
While it’s fine to splurge on occasion, it’s best to have an alternative plan for those holiday parties. You don’t want to spend the holidays hungry, but you can offer to bring a smarter treat that satisfies your sweet tooth and your blood sugar.
If you want a yummy treat that doesn’t take much time, consider one of these low-key options:
- Cherries dipped in Dark Chocolate
- Fresh Berries and Greek Yogurt
- Sugar-Free Gelatin topped with Sugar-Free Whipped Cream
If you prefer a more traditional treat, try your hand at a batch of EatingWell’s Peppermint Mocha Chocolate Bark. It looks as festive as it tastes thanks to cool peppermint candies and chocolate-covered espresso beans!
Peppermint Mocha Chocolate Bark
Ingredients
2 cups chopped bittersweet or semisweet chocolate (or chips)
30 peppermint candies, coarsely chopped
¼ cup chocolate-covered espresso beans, coarsely chopped
Directions
- Line a rimmed baking sheet with foil.
- Place chocolate in a medium microwave-safe bowl and microwave on Medium for 1 minute. Remove from microwave and stir well. Continue microwaving in 20-second intervals and stirring until fully melted. (Alternatively, place in the top of a double boiler of hot, but not boiling, water. Stir until melted.)
- Combine candy and espresso beans in a small bowl. Stir half of the mixture into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining candy mixture, pressing any large bits in. Refrigerate until set, about 30 minutes.
- Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.