When you say desserts, these are sweet foods most of us love. These yummy delicacies like cakes, ice creams, cookies, pastries, candies and even honey are major enemies of diabetics.

Are the diabetics doomed to suffer from not eating desserts as well, deprive themselves and watch other people eat those mouth watering foods? Of course not, for there are what we call the diabetic desserts.

Many diabetic desserts are made with different kinds of fruits. One good example is a fruit salad to prepare this dish all you need to do is choose different kinds of fresh fruits, mix them altogether and you have your healthy dessert! You can also prepare some slices of these fruits and place a small amount of whipped toppings. Choose “lite formula” whipped toppings. This can be added to sugar-free pudding or Jell-O as well.

Most grocery stores nowadays have sections for various types of diets. This is a good option for you to look for a variety of diabetic foods. You can find candies with low glucose content, canned fruits packed in their natural juices with no sugar added, sugar free ice cream, ice pops and even sherbets.

If you want to prepare your own desserts, you can find a lot of recipes in cookbooks and online. Just follow the recipes carefully and precisely or use them as a source of inspiration to create your own diabetic desserts. With cookbooks, you’ll definitely learn various ways on how to use the ingredients as a substitute to our common table sugar.

Desserts are sweet treasures of life. It is for everybody. Just keep in mind that though there are desserts designed for diabetics, it does not mean that you can eat them as much as you want, but limit your dessert intake as well. Remember, self discipline is still the key to control the disease. Do not let diabetes control you. Enjoy the sweetness of life. Enjoy it by keeping your body healthy.

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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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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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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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Technorati Tags: diabetes, diabetic desserts, diabetic foods, diabetic recipes

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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