Archive for the 'diabetic desserts' Category
January 12th, 2010 -- Posted in diabetic desserts |
Recipe from Carolyn Hansen - see some of her delicious, natural and sugar-free recipes at http://100HealthyRawSnacks.com
This dessert / snack is not low-calorie per se, but it is loaded with quality healthy fats, some protein, LOTS of antioxidants, and is low in sugar (compared with typical fudge or other desserts), while also containing a decent dose of fiber.
Overall, it’s a great snack or dessert that helps curb your appetite, fuel your energy, loads you up on protective antioxidants, and quells that sweet tooth that often makes you overeat on refined sweets. If you don’t like nuts or peanut butter, you can simply leave out those ingredients and make a chocolate-only version.
Healthy Chocolate Peanut Butter Fudge Recipe
3/4 cup coconut milk (not the watered down “light” version which just replaces some of the healthy coconut fat with water)
1 bar (3-5 oz. bar works well) of quality extra dark chocolate (look for at least 70-75% cocoa content on the label)
4-5 tablespoons of peanut butter or your favorite nut butter (almond butter, cashew butter, macadamia butter, etc)
3/4 cup raisins or dried cranberries (optional)
½ cup dried dates (best soaked for 30 plus minutes) or medijool fresh dates (this is the sweetener so adjust if necessary) after soaking chop the dates into small pieces
1/2 cup whole almonds (optional)
2 Tbsp raw wheat germ
2 Tbsp rice bran or almond flour (just to help glue it together)
1/2 teaspoon vanilla extract
Start by adding the coconut milk and vanilla extract to a small saucepan on very low heat. Break up the extra dark chocolate bar into chunks and add into pot. Add the nut butter and the chopped dates and continuously stir until it all melts together. Then add the raisins, almonds, wheat germ, and rice bran and stir until fully blended.
Spoon/pour the fudge mixture onto some waxed paper in a dish and place in the fridge until it cools and solidifies together. Place in a closed container or cover with foil in fridge to prevent it from drying out.
Enjoy small squares for dessert and for small snacks throughout the day. This is about as good as it gets for a healthy yet delicious treat! Even though this is a healthier dessert idea, keep in mind that it is still calorie dense, so keep your portions reasonable.
Stop overeating and lose weight, regain health and vitality naturally.
http://StopFoodCravingsFast.com
Technorati Tags: healthy recipe, healthy recipes, sugar-free recipes
March 29th, 2009 -- Posted in diabetic desserts |
If you are looking for a varied list of recipes for Diabetic Desserts then look no further. These have been prepared by a registered dietitian who has been a nutritional consultant to numerous medical groups.
Visit here to purchase the digital version (Paperback also available).
Here I provide you with two more diabetic recipes:
CHOCOLATE CAKE
2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder
Combine eggs, butter, strawberry apple butter and vanilla. Place the covered jar of Fudge Sweet into hot water to thin. Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and baking soda together and blend with the wet mixture. Pour into two greased and floured 9″ round tins or equivalent. Bake at 350 degrees for 40 minutes. Cool. Top with whipped cream.
LO-CAL CHEESE CAKE
12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan
Put cheese in process with egg yolks and Fruit Sweet and blend. Add milk, powder and process until smooth. Add vanilla, lemon juice and peel to cheese mixture. Blend until smooth. Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed. Butter the bottom and 1/2 way up the sides of a 9″ springform pan. Pour the graham cracker crumbs into the pan and shake until buttered area is coated. Leave any extra on the bottom. Pour cheese cake mixture into pan and bake at 350 degrees with a pan of water in the oven to prevent drying. Bake for 45 minutes or until inserted knife emerges clean. Cool. May serve with Wax Orchards All-Fruit Fanciful preserve of your choice. Variations: All cottage or all ricotta may be used. For standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.
March 10th, 2009 -- Posted in diabetic desserts, diabetic food |
3 Delicious Diabetic Desserts
CREAM PUFFS
Melt 1/2 cup oleo in 1 cup boiling water. Sift together 1 cup flour and 1/2 teaspoon salt. Add to boiling liquid all at once and stir until mixture leaves side of pan in compact ball. Cool 1 minute. Put in mixing bowl and add 4 eggs – one at a time, beating well after each addition. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 450 degrees for 10 minutes and then at 400 degrees for about 25 minutes. Cool and fill with favorite filling. Suggested filling: 1 tub Cool Whip, stir in 1/2 package instant vanilla pudding.
DIABETIC FRUIT BARS
1 c. chopped dates
1/2 chopped dried apricots
1/2 c. walnuts
1 1/2 tsp. baking powder
1/2 c. butter
1 1/3 c. rolled oats
1/4 c. oil
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
In saucepan, melt oil and butter, add dates and apricots. Remove from heat and beat in egg and vanilla. Combine dry ingredients and mix with rest of mixture. Bake in 9 x 13 inch pan for 20 minutes at 350 degrees.
SUGAR-FREE SPICE COOKIES
1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar
replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla
In a large bowl, cream margarine, fructose, and brown sugar replacement together until light and fluffy. Add flour, baking powder, cinnamon, and salt; mix well. Stir in vanilla. Shape dough into 1 inch balls and place on ungreased cookie sheets. Flatten balls with a fork that has been dipped in cold water. Bake at 375 degrees for 8-10 minutes; cool on wire racks.
Technorati Tags: diabetes, diabetic desserts, diabetic foods, diabetic recipes
March 3rd, 2009 -- Posted in diabetic desserts, diabetic food |
3 more Diabetic Dessert Recipes
DIABETIC APPLE JELLY
2 env. unflavored gelatin
2 c. unsweetened apple juice
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring
Sterilize 2 half-pint jars by covering with water and boiling for 15 minutes. Soften gelatin in 1 cup apple juice. Heat to a boil the other cup of apple juice. Remove from heat. Add juice with softened gelatin. Add lemon juice. Bring to full boil and cook about 2 minutes. Remove from heat and add food coloring and sweetener to taste. Pour into sterile half-pint jars, seal, and cool. Store in refrigerator. Makes 2 half-pints.
DIABETIC GLORIFIED RICE
1/2 c. rice, uncooked (not instant)
1 (20 oz.) crushed pineapple, in own
juice
1 (3 oz.) pkg. sugar-free fruit
flavored gelatin
Boiling water
Pineapple juice, drained from can
Maraschino cherries
Heavy cream
Cook rice according to package directions. Drain, set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in 1 cup boiling water. Add juice. Stir in well drained rice, the cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened but not quite set. Add drained pineapple and cherries, if desired. Fold in cream that has been whipped. Chill. 8 servings.
EASY SUGAR-FREE DESSERT
1 (6 oz.) pkg. sugar-free Jello
2 c. hot water
1/2 pkg. Crystal Light lemonade mix
2 c. water
3 c. Cool Whip
1 angle food cake
Dissolve Jello in hot water. Add lemonade mix and water. Chill until slightly thickened, beat until frothy and fold in Cool Whip. Fold in cake broken in pieces. Put into 9 x 13 inch pan and chill.
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February 22nd, 2009 -- Posted in diabetic desserts, diabetic food |
Why not give these Diabetic Dessert recipes a try, and let me know how it goes.
DIABETIC COOKIES
3/4 c. shortening
4 tsp. liquid sweetener
1 c. sifted flour
1/2 tsp. nutmeg
1 tsp. vanilla
2 sm. bananas, mashed
1 tsp. soda
1 egg, well beaten
1/2 c. boiling water
1/4 tsp. salt
1/2 c. finely chopped nuts
3/4 c. quick oats
1/2 c. dates or raisins
Pour boiling water over dates or raisins. Let set while mixing other ingredients. Add fruit and mix well. Drop by teaspoon on greased cookie sheet. Bake about 12 minutes at 375 degrees.
APPLESAUCE DIABETIC CAKE
2 sticks oleo
2 tbsp. sweetener
1 1/2 c. applesauce (unsweetened)
1 egg
1 c. raisins
2 c. flour
2 tsp. soda
1 tsp. vanilla
Bake in loaf pan at 350 degrees for 45 to 60 minutes
DIABETIC POUND CAKE
2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 tsp. vanilla
1 tsp. soda
1 1/2 tbsp. liquid sugar substitute
4 tbsp. buttermilk
1 c. raisins
1 1/2 c. pecans
Sift flour and soda. Add oil, sugar substitute and mix well until light. Beat eggs and add rest of ingredients. Beat until well mixed. Pour into loaf pan and bake at 350 degrees for 25 minutes
February 16th, 2009 -- Posted in diabetic desserts |
Well my mother has now tried my Sugarless Cake and was very positive about it.
The more I tasted it the more I was impressed with my own efforts (or with the recipe anyway!). The fruity ingredients (prunes, dates, currants) go very well together. The spices and nuts definitely add a marvelous flavour.
Maybe it doesn’t quite qualify as a Diabetic Dessert, but it is a great diabetic food.
I am going to make another soon, which I will take to my brother’s birthday clebration coming up in a week.
Technorati Tags: diabetes, diabetic desserts, diabetic diet, diabetic food, sugarless cake
February 15th, 2009 -- Posted in diabetic desserts |
Excellent recipe – Sugarless Cake
I have tried this and it was very tasty. Actually this is the first time I have cooked for a long time.
My main problem was chopping the nuts. Tried for the first time an electric blender I had bought recently, but it wasn’t so effective as expected! Also I only have one cake pan, which is a bit larger than necessary, so the cake turned out to be a little thin!
Otherwise I enjoyed the cooking and will be letting my mother try some soon.
Not sure if you could class this as a Diabetic Dessert, but definitely a Diabetic Recipe!
Technorati Tags: diabetes, diabetic desserts, diabetic foods, diabetic recipes
January 20th, 2009 -- Posted in diabetic desserts |
Try the following diabetic desserts – I particularly like the Almond Biscuit Ring.
GRAHAM CRACKER CRUST
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
FILLING:
1 envelope unflavoured gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping
mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa
Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Leave to cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.
SUGARLESS CAKE
1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.
DIABETIC ORANGE SUNBEAMS
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. raisins
1 egg
2 tbsp. orange juice
2 tsp. grated orange rind
1 1/2 tsp. Sucaryl
Sift together flour, baking powder and salt. Cut in shortening until crumbly. Add all at once: raisins, eggs, orange juice, orange rind and Sucaryl. Mix well. Make into small balls; flatten on cookie sheet. Bake 12 to 15 minutes at 375 degrees.
ALMOND BISCUIT RING
1/4 c. granulated brown sugar replacement
2 tbsp. dietetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits
In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water. Cover with a paper towel and microwave on high for one minute. Allow to sit covered for one minute, then stir to mix in the melted margarine. Stir in the almonds. Cut each of the biscuits into four pieces. Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring mold. Arrange all coated balls uniformly around the ring mold. Pour any remaining syrup over the balls in the mold. Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes. Remove from oven and immediately cover with waxed paper. Allow to sit undisturbed for 5 minutes; then turn out onto a serving dish. Divide into 10 servings. This dish has only about 80 calories per serving.
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January 8th, 2009 -- Posted in diabetic desserts |
If you are looking for a varied list of recipes for Diabetic Desserts then look no further. Visit here to purchase the digital version (Paperback also available). Do you want to continue to enjoy a regular dessert and also stay healthy? These recipes are worth your effort. The author has used her expertise to ensure the quality of all these recipes. Bestselling author Sandra Woodruff has completely revised and updated her popular Diabetic Dream Desserts, including new and improved recipes for cakes, cookies, brownies, pies, strudels, frozen desserts, and other sweet treats that taste better than ever. In these 192 pages there are over 120 simple and delicious, low-sugar, good-carb Dessert Recipes. Sandra Woodruff, M.S., R.D., LD/N is a registered dietitian who has been a nutritional consultant to numerous medical groups. The author of several bestselling Avery books, including The Good Carb Cookbook, Secrets of Good-Carb/Low-Carb Living, The Complete Diabetes Prevention Plan, and Secrets of Fat-Free Cooking. For superb recipes get Diabetic Dream Desserts 
Technorati Tags: diabetes, diabetic desserts, diabetic foods, diabetic recipes
January 6th, 2009 -- Posted in diabetic desserts |
Diabetic Dessert Recipes – Delicious Sugar Free Desserts That Anyone Can Eat
Think you have to avoid eating those gorgeous and heavenly deserts? Well maybe not, if you use the following recipes! – from an article by Robert Funge (see EzineArticles.com)
We’ve all heard it before, avoiding exercise and eating lots of fats and sugar as well as being overweight can cause type 2 diabetes. The good news however is that if you act now you can prevent this form of diabetes from occurring, or reduce and even cure the condition if you’ve been recently diagnosed. As type 2 diabetes is usually in direct relation to your lifestyle it’s important to make changes to the way you live your life to see improvements. Now this isn’t as bad as it sounds and in most cases you can continue eating the foods you like; you just need to be more selective. One of the ways to follow a diabetic diet is to consume foods from all of the four food groups, as well as limiting your intake of alcohol, fat, and sugars. You can incorporate a wide variety of nutritious foods into a diabetic diet plan and combined with regular exercise will help you control your condition.
Now don’t think that desserts and snacks are out of the question. In most cases they’re not. If you’ve got a sweet tooth then check out these delicious diabetic desserts:
DIABETIC PEANUT BUTTER COOKIES 1/3 c. plain flour 1/4 tsp. baking soda 1/4 tsp. baking powder Pinch of salt 2 tbsp. shortening 2 tbsp. peanut butter 1 tsp. Sweet ‘n Low 1 egg, beaten Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet ‘n Low). Add beaten egg and mix well. Drop by large teaspoon on greased cookie sheet. Bake at 350 degrees for 10 minutes. DIABETIC FUDGE 1 14 1/2 oz. evaporated milk 3 tbsp. cocoa 1/4 c. oleo Liquid Sweetener to equal 1/2 c. sugar 1/4 tsp. salt 1 tsp. vanilla 2 1/2 c. graham cracker crumbs 1/4 c. nuts Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
These recipes look delicious don’t they? Believe me, they taste even better too. So by combining sensible eating with regular exercise you can control and even beat your type 2 diabetes for good. It just goes to show that with a little research you can still eat the delicious types of foods and snacks that you did before. http://symptomsofdiabetes.org.uk for symptoms of diabetes.
Want more recipes? Try this wonderful source!
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