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!

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

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

Think you have to avoid eating those gorgeous and heavenly deserts? Well maybe not, if you use the following recipes! – from an article by Robert Funge (see EzineArticles.com)

We’ve all heard it before, avoiding exercise and eating lots of fats and sugar as well as being overweight can cause type 2 diabetes. The good news however is that if you act now you can prevent this form of diabetes from occurring, or reduce and even cure the condition if you’ve been recently diagnosed. As type 2 diabetes is usually in direct relation to your lifestyle it’s important to make changes to the way you live your life to see improvements. Now this isn’t as bad as it sounds and in most cases you can continue eating the foods you like; you just need to be more selective. One of the ways to follow a diabetic diet is to consume foods from all of the four food groups, as well as limiting your intake of alcohol, fat, and sugars. You can incorporate a wide variety of nutritious foods into a diabetic diet plan and combined with regular exercise will help you control your condition.

Now don’t think that desserts and snacks are out of the question. In most cases they’re not. If you’ve got a sweet tooth then check out these delicious diabetic desserts:

DIABETIC PEANUT BUTTER COOKIES 1/3 c. plain flour 1/4 tsp. baking soda 1/4 tsp. baking powder Pinch of salt 2 tbsp. shortening 2 tbsp. peanut butter 1 tsp. Sweet ‘n Low 1 egg, beaten Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet ‘n Low). Add beaten egg and mix well. Drop by large teaspoon on greased cookie sheet. Bake at 350 degrees for 10 minutes. DIABETIC FUDGE 1 14 1/2 oz. evaporated milk 3 tbsp. cocoa 1/4 c. oleo Liquid Sweetener to equal 1/2 c. sugar 1/4 tsp. salt 1 tsp. vanilla 2 1/2 c. graham cracker crumbs 1/4 c. nuts Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

These recipes look delicious don’t they? Believe me, they taste even better too. So by combining sensible eating with regular exercise you can control and even beat your type 2 diabetes for good. It just goes to show that with a little research you can still eat the delicious types of foods and snacks that you did before. http://symptomsofdiabetes.org.uk for symptoms of diabetes.

Want more recipes? Try this wonderful source!

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This site is mainly about the promotion of Diabetic Desserts but I know some people are new to Diabetes and would like general information. So these are just some brief comments regarding the management of Diabetes.

Currently there is no cure for either type 1 or type 2 diabetes. But this is not really a problem for most responsible and thoughtful people.  All you need to do is to continue to research and read all that is available and listen carefully to your doctor, or other health professionals.

Proper management can give you many, many years of healthy living. And, note well, your diabetic diet does not have to be boring or tasteless.

Diabetes management starts with a visit to your doctor, finding out you have diabetes, what type you have, then arming yourself with as much information as possible about the particular type of diabetes you are diagnosed with.  I must also emphasise that whatever you may read in this article, or elsewhere, do not make major changes to your routine without consulting a health professional.

All management begins with controlling the glucose cycle.

The glucose cycle is affected by two factors, entry of glucose into the bloodstream and blood levels of insulin to control the transport out.

Your glucose levels are very sensitive to both diet and exercise, so a change in either should first be discussed with your physician. Proper management of diabetes can bevery intrusive to the patient.

Proper management requires a complete lifestyle change and frequent, sometimes multi-daily checks of glucose in the blood. Type 1 diabetics need a more strict routine, with daily insulin injections essential.

Today it is easier to measure the blood sugar level. Glucose meters are readily available and are quite easy to use with a little practice and patience. If you still need to purchase a Glucose meter do some investigation; some meters need a smaller drop of blood to give a reading. It is also advisable to check your meter’s accuracy regularly when you visit your doctor.

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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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