Diabetic Desserts?

15 years ago

Does anyone have a tried and true diabetic dessert recipe? I know I can Google and find many, but I wanted one that you have tried and loved. I am helping to cook dinner for a sick church member and I wanted to take something nice to them. Thank you in advance for any ideas!

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Comments (15)

tami_ohio
15 years ago
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
donna_loomis
15 years ago
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.
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Comments (18)
Sol, I've found through Dad's doctor that anything can be a diabetic friendly food if it's factored into their daily allowance of sugars and carbs and if portion sizes are kept realistic. That said, a jar of homemade salsa and some homemade wheat or corn tortillas, baked, is much healthier as a snack than a sweet. Dad, however, loves his sugared up, highly sweetened and super-refined food and he's not going to give it up, no matter the health ramifications. So I make things like pecan halves, tossed with a beaten egg white, then sprinkled with a mix of a teaspoonful of cinnamon and artificial sweetener to equal half a cup. I think I used about 3 cups of pecan halves, last time. A handful is a relatively healthy snack, given some other choices. He also likes carrot cake, so I make carrot cake muffins with whole wheat flour and keep the raisins to a reasonable level, no frosting. Zucchini muffins or bread are another possibility because the zucchini and spices "hide" the whole wheat a bit and the sugar can be reduced without noticing it a lot. Now, if I could get him to eat those things without a bunch of butter.... anyway, here are a couple of recipes: CHIPPETY DO DAH! 3/4 cup whole-wheat flour 1/2 cup Splenda No Calorie Sweetener (granulated) 6 tbsp. unsweetened applesauce 1/4 cup canned pure pumpkin 1/4 cup fat-free liquid egg substitute (like Egg Beaters) 2 1/2 tbsp. mini semi-sweet chocolate chips 2 tbsp. brown sugar, not packed 3/4 tsp. vanilla extract 1/4 tsp. baking soda 1/8 tsp. salt Directions: Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g Succulent Zucchini Bread (makes 2 loaves, 10 servings each) butter-flavored cooking spray 3 large eggs or 3/4 cup egg substitute 1/3 cup canola oil 7 packets DiabetiSweet 1 tablespoon natural vanilla 1 8-ounce can crushed pineapple, packed in natural juice, well drained 2 cups grated zucchini 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1 teaspoon salt (optional) 1 cup chopped walnuts or pecans (optional) 1. Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray. 2. In a large bowl, beat the eggs; add the oil, DiabetiSweet, vanilla, pineapple, and zucchini. 3. In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss. 4. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans. 5. Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks. Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired. Per serving (bread only): 118 calories (35% calories from fat), 3 g protein, 5 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol,149 mg sodium Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat Hmmm, where is RobinKate? We can all say whatever we want, but she LIVES with it. I'll bet she has some good recipes. Annie
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Comments (1)
Also you can use COOL WHIP FREE which is very good!
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RECIPE: why do diabetic desserts have all that sugar?
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Comments (17)
Sugar is a carbohydrate, last I checked... Furthermore, beware of the commercially prepared sugar-free products. Most of them contain Sorbitol which is sugar alcohol (but doesn't contain alcohol). It is a carb and a different kind of sugar but still, it is sugar. Everything that ends with -ol is sugar alcohol and a big no-no for the diabetics. Another thing is, lactose-free milk. This thing is good for the lactose-intolerant folks. The process of getting rid of lactose is adding a special enzyme to the regular milk, so that the lactose (milk sugar) is converted into 2 simple sugars, one of them is glucose. Meaning that it's best for the diabetics to avoid lactose-free milk altogether. Someone has posted about a diet with 250 carbs a day for the diabetic; to me it sounds a bit extreme. My carbs a day are as follows: up to 4 carbs a meal and up to 2 carbs a snack. 3 meals and 3 snacks = 18 carbs, give or take. I was told I can have an occasional candy. So far so good.
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RECIPE: diabetic pineapple dessert
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DIABETIC PINEAPPLE DESSERT 15 oz can Crushed Pineapple ( drained ) 1 small carton of cream cheese 1 small pkg. Sugar free instant Vanilla Pudding Mix pineapple and cream of cheese Add pudding and place in graham cracker pie crust ( medium ) and mix well. Top with cool whip. Let it chill for at least 20 minutes Here is a link that might be useful: Home Cookin' Message Board
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suebdoo
15 years ago
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
junebugs
Original Author
15 years ago
Oh thank you all so much. I am not diabetic but I think i could enjoy these too!
lilliepad
15 years ago
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!
junebugs
Original Author
15 years ago
Lilliepad- The brownies sound great! Thank you. I wouldn't have thought of processing the flour. Thanks!
donna_loomis
15 years ago
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.
kathi_mdgd
15 years ago
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
suebdoo
15 years ago
kathi, you are correct! No water! Just sprinkle the jello powder over the cool whip.

I'm sure you will enjoy.
junebugs
Original Author
15 years ago
Sue,

I tried your recipe last night and it was great! It's a keeper for sure, Thank you!!
lynn_d
15 years ago
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
izzie
15 years ago
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.
suebdoo
15 years ago
junebugs, Glad to hear you liked it!

Sue
Vickey__MN
15 years ago
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 350Âº, 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
yborgal
15 years ago
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.

Diabetic Desserts?

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