Diabetic Desserts

3 Delicious Diabetic Desserts

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.

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3 more Diabetic Desserts

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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Even More Diabetic Dessert Recipes

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

Fruit – a very beneficial diabetic food

Diabetic foods – some useful fruits

A lot of diabetic desserts should include a portion of one of the healthy fruits.

All fresh fruits have some benefit, and not just for diabetics. Here a just a few fruits with their benefits:

Pomegranate

Some people call this a super-food which can protect the heart.
Scientists in Israel have shown that drinking a glass of the fruit’s juice can reduce the risk of cardiovascular disease. A quote from Professor Michael Aviram, who led the team: “Pomegranate juice contains the highest antioxidant capacity compared to other juices, red wine and green tea”.

Drinking a glass of pomegranate juice every day improves the function of blood vessels, reduces hardening of the arteries and improves heart health.

The round, leathery fruit is full of edible seeds nestled in tiny juice sacs. Brimming with vitamins A, C, E and iron, the pomegranate has been cultivated since pre-historic times. In the West, the fruit is still regarded as a novelty, but food writers like Rosemary Stark are keen to change this.

She said: “I find it has one of the finest sweet/sour balances of any fruit.
“Try sprinkling some over your breakfast muesli, or lunchtime hummus.”

Apple

This popular sub-acid fruit, one of the most valuable of all fruits, has been found beneficial in the treatment of diabetes because of its rich pectin content. Pectin is a natural therapeutic ingredient found in the inner portion of the rind and the pulp. It aids in detoxification of the body by supplying the galacturonic acid needed for the elimination of certain harmful substances. This food element reduces the body’s insulin requirements by approximately 35 percent.

The apple is also considered valuable in depression. The various chemical substances present in the fruit, such as Vitamin B1, phosphorous and potassium, help the synthesis of glutamic acid, which controls the wear and tear of nerve cell. This fruit acts as a very effective tonic and recharges the nerves with new energy and life.

Grapefruit

The grapefruit occupies a high place among citrus fruits because of its flavour, its appetizing properties and its refreshing qualities. Dr Riley, a well-known authority on nutrition, believes that it is a splendid food for diabetics and if this fruit were taken more liberally, there would be much less diabetes. She goes on to say that any person suffering from high blood sugar should take grapefruit three times a day. A person who does not have high blood sugar, but a tendency towards it, and wants to prevent it, should also use the fruit three times a day. Simultaneously, consumption of starches, sweets and fats should be reduced and diet made rich in fruits, vegetables and juices. Two weeks of this grapefruit rich diet will bring down sugar level in individuals not taking insulin. In those who take insulin regularly, it takes longer.

Also be on the lookout for diabetic deserts which include this fruit.

Jambul Fruit

The Jambul fruit, also known as rose apple, is grown all over India. It too possesses anti-diabetic properties. In the indigenous system of medicine this fruit is regarded as a specific remedy against diabetes because of its effect on the pancreas. The fruit, the seeds and the juice are beneficial in treatment of this disease. The jamboline’ contained in the seeds is believed to check the pathological conversion of starch into sugar in case of increased production of glucose. The seeds are dried and powdered. This powder mixed with water, taken three or four times daily reduces sugar in the urine and allays thirst.

In Ayurveda, the inner bark of the jambul tree is considered valuable in the treatment of diabetes. The bark is dried and burnt, to produce a white colored ash. This ash is pestled in the mortar, strained and bottled. The diabetes patients should be given about two grams of this ash in the morning on an empty stomach and two grams each in the afternoon and in the evening and hour after meals.

The seeds of the jambul fruits are considered beneficial in the treatment of excessive urination.
The powder of these seeds in doses of one gram each, in the morning and evening, is effective in controlling this condition.

For diabetes information diabetes diet, diabetes treatment, diabetes causes, visit www.diabetesmellitus-information.com

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Healthy food store

This blog concentrates mainly on Diabetic Desserts, but I am also very interested in the whole subject of healthy food. I have now set up a Diabetic Food store. This store caters for anyone looking for healthy food recipes, diabetic dessert recipes and general information on healthy food. It is not just adult food recipes and information which is available but also healthy food for children. As well as recipe books, there are DVD’s and books providing useful information on diets and healthy food.

To visit this site click here

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