Diabetic Desserts

Sugarless Cake – a Diabetic Dessert?

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 effec

tive 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!

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More 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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Diabetic Dream Desserts – don’t dream too much, take action!

If you are looking for a varied list of recipes for Diabetic Desserts then look no further.  Visit here buying propecia online 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

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Diabetic Dessert Recipes

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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Diabetic Dessert Recipes – a few to get you started!

Here are some recipes for you, and I would appreciate any feedback (I have not tested these yet!) By the way ‘c’ means cup – I think!

1. DIABETIC DATE DAINTIES
   • 2 eggs
   • 1 1/2 tsp. liquid sweetener
   • 1 1/2 tsp. baking powder
   • 1/3 c. dates, chopped
   • 1/4 c. flour
   • 1/2 c. nuts
   • 1 1/2 c. bread crumbs

Beat eggs, sweetener and baking powder.  Add dates, flour and nuts.  Stir in bread crumbs.   Chill, then measure by teaspoon on a greased  cookie sheet.  Bake at 375 degrees for 12 minutes.

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2. SUGAR – FREE CRANBERRY RELISH
   • 2 c. cranberries
   • 2 apples
   • 1 c. orange juice

 

Grind together the cranberries and apples, using a sweet apple.  (May also use blender).  Add orange juice, chopped nuts and sweetener to taste.  Refrigerate several hours before using.

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3. IT COULD BE A SNICKERS BAR!
   • 12 oz. soft diet ice cream
   • 1 c. diet Cool Whip
   • 1/4 c. chunky peanut butter
   • 1 kg. sugar-free butterscotch pudding (dry)
   • 3 oz. Grape-Nuts cereal

Mix first 4 ingredients in mixer, then stir in cereal.  Pour into 8 inch square pan.  Cover and freeze.  Makes 4 servings.

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4. CHOCOLATE CHIP COOKIES
   • 1/4 c. margarine
   • 1 tbsp. granulated fructose
   • 1 egg
   • 1 tsp. vanilla extract
   • 3/4 c. flour
   • 1/4 tsp. salt
   • 1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose, beat in egg, water and vanilla.  Combine flour, baking soda and salt in sifter.  Sift dry ingredients into creamed mixture, stirring to blend thoroughly.  Stir in chocolate chips.  Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes 30 cookies.

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5. ORANGE RICE
   • 1 c. rice, uncooked
   • 1 c. water
   • 1 c. orange juice
   • 1 tsp. reduced calorie margarine
   • Dash of salt
   • 1 tbsp. orange rind, freshly grated
   • 1/2 c. fresh orange sections, seeded

In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt.  Cover, microwave on High for 5 minutes.  Stir in the orange rind.  Turn the bowl 1/4 turn.  Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes.  Do not uncover the bowl.  Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed.  Immediately before serving, fluff with a fork, add orange sections and mix gently.  Serve with pride.  Makes about 6 (100 calories) servings.

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