9x13 Desserts

Need to feed a crowd? Grab your trusty 9×13 pan and pick from one of our six sweet diabetes-friendly choices.


Cherry-Apple Dump Cake
SERVINGS: 24 (1⁄2 cup each)
PREP: 20 minutes BAKE: 70 minutes

2 pounds tart apples, such as Granny Smith or Honeycrisp, cored and cut into 1-inch chunks (about 6 cups)
2 14.5-ounce cans pitted tart red cherries (water pack), undrained
1 pound ripe pears, cored and chopped (about 2 3⁄4 cups)
1⁄3 cup dried cranberries
2 teaspoons vanilla
11⁄2 teaspoons apple pie spice
1 package 2-layer-size sugar-free yellow cake mix
1⁄3 cup canola oil
1⁄2 cup sliced almonds


1. Preheat oven to 175°C. In a very large bowl combine apples, cherries, pears, dried cranberries, vanilla and 1 teaspoon of the apple pie spice. Spread mixture in a 13×9×2-inch baking dish.

2. In a medium bowl stir together cake mix and the remaining 1⁄2 teaspoon apple pie spice. Gradually add oil, tossing until mixture is crumbly. Sprinkle cake mixture on top of fruit layer; sprinkle with almonds.
3. Bake for about 70 minutes or until topping is golden. Serve warm or at room temperature.


TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.
PER SERVING: 147 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 145 mg sodium, 27 g carb. (3 g fibre, 9 g sugars), 2 g pro.



Frozen Wintry Peanut Butter Bars
SERVINGS: 18 (1 bar each)
PREP: 15 minutes STAND: 15 minutes FREEZE: 30 minutes

1 1⁄2 quarts fat-free vanilla frozen yoghurt
3 medium bananas, chopped
2⁄3 cup unsalted peanuts, toasted and chopped
1⁄3 cup miniature semisweet chocolate pieces

Nonstick cooking spray
1⁄3 cup natural creamy peanut butter

1. Allow frozen yoghurt to stand at room temperature for about 15 minutes or until slightly softened; stir gently. In a large bowl combine softened frozen yoghurt, bananas, half of the peanuts and half of the chocolate pieces.
2. Spread yoghurt mixture in the bottom of a 13×9×2-inch baking pan. Sprinkle with the remaining peanuts and chocolate pieces.
3. Coat a small microwave-safe bowl with cooking spray; add peanut butter. Microwave on 100% power (high) for 30 seconds; stir until smooth. Drizzle peanut butter over yoghurt mixture. Cover and freeze for 30 minutes before serving. Cut into bars to serve. Style it well on a plate.


PER SERVING: 159 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 53 mg sodium, 22 g carb. (1 g fibre, 14 g sugars), 5 g pro



Salted Caramel Pretzel-Oat Bars
SERVINGS: 18 (1 bar each)
PREP: 25 minutes COOL: 1 hour

3 tablespoons unsalted butter
1 10-ounce package tiny marshmallows
41⁄2 cups mini pretzel twists, such as Snyder’s of Hanover brand, coarsely broken
1 cup salted pumpkin seeds (pepitas)
3⁄4 cup snipped dried apricots
1⁄2 cup quick-cooking rolled oats
2 tablespoons sugar-free caramel-flavor ice cream topping
1⁄2 teaspoon coarse salt


1. Line a 13×9×2-inch baking pan with foil, extending foil over edges of pan. Coat foil with nonstick cooking spray.
2. In a 6-quart Dutch oven melt butter over medium-low heat. Stir in marshmallows just until melted. Remove from heat. Stir in pretzels, pumpkin seeds, apricots and oats.
3. Using a spatula coated with cooking spray, press pretzel mixture firmly into the prepared baking pan. Drizzle with caramel topping; sprinkle with salt. Cool completely (about 1 hour). Using edges of foil, lift bars out of pan. Cut into bars.


TO STORE: Layer between sheets of waxed paper in airtight container. Store at room temperature up to 3 days.
PER SERVING: 170 cal., 5 g total fat (2 g sat. fat), 5 mg chol., 183 mg sodium, 29 g carb. (1 g fibre, 12 g sugars), 4 g pro.



Spoonable Pumpkin Pie
SERVINGS: 18 (3⁄4 cup each)
PREP: 20 minutes BAKE: 10 minutes CHILL: 4 hours

11⁄2 cups graham cracker crumbs
1⁄3 cup light butter, melted
1 15-ounce can pumpkin
8 ounces reduced-fat cream cheese (Neufchâtel) or whipped cream cheese spread, softened
3 1-ounce packages fat-free, sugar-free, reduced-calorie vanilla instant pudding mix
11⁄2 teaspoons pumpkin pie spice
11⁄2 teaspoons vanilla
21⁄2 cups fat-free milk
1 8-ounce container frozen light whipped dessert topping, thawed
1⁄2 cup chopped pecans, toasted


1. Preheat oven to 175°C. For crust, in a food processor combine graham crackers and melted butter. Cover; process until well mixed. Press mixture onto the bottom of a 13×9×2-inch baking dish (3-quart rectangular). Bake for about 10 minutes or just until golden; cool.
2. In a large mixing bowl beat pumpkin, cream cheese, pudding mix, 1 teaspoon of the pumpkin pie spice and vanilla on medium to high speed until combined. Gradually add milk, until smooth; spread over crust.
3. In the same bowl fold together whipped topping and the remaining 1⁄2 teaspoon pumpkin pie spice; spread over pumpkin layer. Sprinkle with pecans. Cover and chill for 4 to
8 hours before serving.


PER SERVING: 163 cal., 9 g total fat (4 g sat. fat), 14 mg chol., 300 mg sodium, 18 g carb. (1 g fibre, 7 g sugars), 3 g pro.



Pineapple-Spice Snack Cake
SERVINGS: 18 (1 piece each)
CARB. PER SERVING: 30 g or 26 g
PREP: 30 minutes BAKE: 25 minutes

11⁄4 cups all-purpose flour
1 cup white whole wheat flour
21⁄2 teaspoons baking powder
2 teaspoons apple pie spice
2⁄3 cup sugar*
1⁄3 cup canola oil
2 teaspoons vanilla
2 eggs
1 tablespoon finely shredded orange peel
2 20-ounce cans pineapple tidbits (juice pack), undrained
1⁄2 teaspoon finely shredded orange peel
1⁄4 cup orange juice
3 tablespoons cornstarch
1⁄3 cup chopped macadamia nuts, toasted


1. Preheat oven to 160°C. Coat a 13×9×2-inch baking dish (3-quart rectangular) with nonstick cooking spray.
2. In a medium bowl stir together all-purpose flour, white whole wheat flour, baking powder, apple pie spice, and 1⁄2 teaspoon salt.
3. In a large mixing bowl beat sugar, oil, and vanilla with an electric mixer until combined. Beat in eggs. Alternately add flour mixture and 1 cup water to egg mixture, beating after each addition just until combined. Stir in 1 tablespoon orange peel; spread in prepared baking dish.
4. Bake for about 25 minutes or until a toothpick inserted near centre comes out clean. Cool on wire rack.
5. Meanwhile, in a large saucepan combine pineapple, the 1⁄2 teaspoon orange peel, juice, and cornstarch. Cook and stir over medium heat until bubbly. Reduce heat; cook and stir for 2 minutes more. Cool; pour over cake. Sprinkle with macadamia nuts and additional apple pie spice.


*SUGAR SUBSTITUTE: Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 2⁄3 cup sugar.
PER SERVING: 190 cal., 7 g total fat (1 g sat. fat), 21 mg chol., 155 mg sodium, 30 g carb. (2 g fibre, 16 g sugars), 3 g pro.
PER SERVING WITH SUBSTITUTE: Same as above, except 179 cal., 26 g carb. (12 g sugars).


Recipes by Nancy Hughes

Associate Editor
Easy reading is damn hard writing.