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.
March 10 2009 12:00 am | diabetic desserts and diabetic food
August 23rd, 2009 at 2:05 am
Hi, great page! I always like seeing people get the word out that “diabetic” and “dessert” aren’t contradictory terms!