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

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

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.

Well – in the next few days you will find out!!! I promise!

Technorati Tags: diabetes, diabetes cure, type 2 diabetes

Technorati Tags: diabetes, diabetes cure, type 2 diabetes

It is important to manage diabetes properly and consistently.

Without proper management the following complications can occur:

• Increased risk of developing coronary heart disease
• Diabetic foot problems, or neuropathy – this is the most common reason for hospital admission
• Diabetic retinopathy leading to possible blindness
• Kidney disease – a major cause of kidney failure

Clinical studies have shown that tight blood glucose control can significantly reduce the risk of developing potentially life-threatening complications.

For those who are concerned

Ask your doctor for a  blood glucose test TODAY if you have any of the following symptons:

• Blurred vision
• Frequent urination
• Extreme tiredness
• Frequent infection
• Greatly increased thirst
• Substantial weight gain/loss
• Gential itching
• Numbness or tingling in hands or feet

This advice is given by Diabetes Research & Wellness Foundation, www.drwf.org.uk

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The three main factors are being overweight, being over the age of 40 and having a history of diabetes in the family.

Recent studies have added another factor to this list. This is the lack of sufficient sleep.

The studies found that the lack of sleep during the working week could increase the likelihood of developing an abnormality linked to Type 2 diabetes by up to five times.

The recommended time for sleeping each night is seven hours, but many people are sleeping less than 6 hours. The study found that those sleeping less than 6 hours a night were 4.56 times more likely to develop the abnormality, known as ‘impaired fasting glucose’, compared to those sleeping 6 to 8 hours.

It is accepted that sleep duration is less significant than the three main factors; but, along with being overweight, is one factor which we have some control over.

Technorati Tags: diabetes, sleep duration, type 2 diabetes

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

The drug works by destroying abnormal blood cells in the pancreas which obstruct the production of insulin.

In the mouse study, mice suffering from diabetes and with about two weeks to live were completely cured.

Human clinical trials are about to start in Massachusetts General hospital in Boston, America. There could be useful feedback within just a few months.

Trials are also to take place at Kings College, London and Bristol University.

BCG is a drug for which there is extensive knowledge since it has been tried and tested for over 80 years. This means that any future treatment could be quite cheap.

There are suggestions that a cure may be available within 4 years, although care will be needed because of the risk of an immune reaction. 

Technorati Tags: diabetes, diabetes cure, type 1 diabetes

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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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