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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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 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!

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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 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 – 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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