Junebugs, both of my parents are diabetic. Mom either buys no sugar added pies, or if she is really energetic (which is not often anymore:( )she will make something with splenda. Some things you make with splenda are too sweet tasting, so you need to cut back, but it is by trial and error. I have no suggestions there, as I haven't made cookies with it. I do use it when I make a no-bake cheese cake, in equal amts. with no problem. They do need to take into consideration how many carbs are in the crust, ect. You might try the Taste of Home web site. They have recipes that have all the nutritional info included, including special needs recipes. What a wonderful friend you are to do this for them!

Tami

DH is a diabetic and dessert is something he just can't do without. One of his favorites is a jello "thing" I concocted. Prepare any flavor sugarless jello (his fave is orange) omitting 1/2 cup of the water. Instead, when the jello has cooled a bit (but not set) add 1/2 cup of either fat-free half and half or lowfat milk (sometimes I even use fat-free sour cream). Refrigerate until it just begins to set, then stir in 1 cup of low-fat or non-fat cottage cheese and let it set.

He absolutely loves this one.

donna, your dessert sounds very similar to a jellied salad I have been making for years. I am also diabetic.
Orange or lime sugarfree jello.
1 tub cool whip
1 tin drained either orange slices or pineapple tidbits
1 500 ml. tub creamed cottage cheese.

Put cool whip in a bowl.
Sprinkle sugar free jello powder over cool whip
add in fruit and cottage cheese.
Mix all together
spoon into jelly mould or any other type of bowl.
Refrigerate overnight.

This is really a great recipe!

Sue

Oh thank you all so much. I am not diabetic but I think i could enjoy these too!

I have a favorite brownie that I substitute Splenda for the suger in.The Splenda does give it a little different texture but they are still good.Think I'll go make some right now!LOL
I always double this recipe and bake in a 11"X13" pan.
"THE BEST" Brownies
1/2 C vegetable oil or melted butter(not margarine.Margarine has water which will change the consistency of the brownie.Not Good!)
1 C. Sugar or 3/4 C. Splenda
1 tsp.vanilla
2 eggs,slightly beaten
1/4 C. unsifted all purpose flour
1/4 tsp baking powder
1/2 C. cocoa powder
1/4 tsp. salt
1/4 tsp. salt
1/2 C. chopped nuts(optional)
Blend oil,sugar and vanilla in mixing bowl.Add eggs and mix well with a spoon.Combine dry ingredients together and add to egg mixture.Mix just until well blended.Don't over mix.Spread in greased 9 inch square pan.Bake at 350* for 20 to 25 minutes or until brownie starts to pull away from sides of the pan.Cool in the pan.Frost if desired.

Even though these contain very little flour I sometimes substitute whole wheat flour for the all purpose as DH and I are both diabetic and white flour is on our "no no" list.Because whole wheat flour will make baked goods more dense and "heavy",I have found that processing the flour for a few seconds in a food processor helps to lighten it up.My food processor went out so I use my coffee grinder.Works great!

Lilliepad- The brownies sound great! Thank you. I wouldn't have thought of processing the flour. Thanks!

Sue, yours sounds yummier than mine. I am going to make it for DH.

And Lilliepad, I'm going to try those brownies, too. Thanks.

Sue,i'm not diabetic,but yours sounds good and refreshing as well.But i have one question,it looks as though there is no water added to the Jello,is that correct???
Thanks
Kathi

kathi, you are correct! No water! Just sprinkle the jello powder over the cool whip.

I'm sure you will enjoy.

Sue,

I tried your recipe last night and it was great! It's a keeper for sure, Thank you!!

Glenda posted a recipe for grape salad a week or two ago, using Splenda and low/no fat cream cheese and sour cream. It is great and had a small serving had little to no negative impact on my sugar levels.

Here is a link that might be useful: Glenda's Grape Salad

I used to make this, haven't for a very long time. My grandfather was diabetic and mom said it was ok for him to eat. Use an angel food cake, made or store bought. Cut in half horizontal so you can dig out a "tunnel" all around cake. I used dream whip or cool whip and instant pudding (pistashio I liked best)for the rest. Make pudding and dreamwhip. Mix half of the coolwhip with pudding, that is used for filling, fill area dug out of angelfood cake and put top back on. Frost cake with the coolwhip(or dreamwhip) and put in frig. Cant let this sit out, it needs to be cold. Its really refreshing and light.

junebugs, Glad to hear you liked it!

Sue

Since the one of the worse part of a pie for a diabetic is the crust we found this for thanksgiving and it's WONDERFUL!!!

Pumpkin custard:

15 ounce can pumpkin (regular pumpkin, not pie filling)
1/2 cup granulated Splenda or equivalent liquid Splenda
1 tablespoon Brown Sugar Twin, optional
2 eggs (I used Egg white Egg beaters)
1/2 cup heavy cream (I used 1 cup skim milk)
1/2 cup water (I skipped the water since I used skim milk)
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger

Combine in a large bowl in order given; beat well. Pour into a large, buttered pie plate. Bake 350º, 45-55 minutes until a knife inserted in the center comes out clean. Chill before serving. Serve with whipped cream, if desired.

With granular Splenda:
Per Serving: 97 Calories; 7g Fat; 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 91 Calories; 7g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Vickey--MN

Whenever a recipe calls for cottage cheese, you can substitute low-fat ricotta cheese that has fewer carbs than cottage cheese. Diabetics need to have low carb as well as sugar free ingredients in their desserts.

Also, rather than a pastry crust, use either finely ground pecans or almonds, moistened with a bit of margarine or butter as a crust substitute. Press firmly into the baking dish and bake at 250 for 5 minutes. Let it cool and then proceed with the rest of the recipe. Yes, it has fats, but it has 0 carbs.