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Diabetic Dessert Recipes.. | Chicken Dishes | Snacks,Cookies, etc. | Links
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Diabetic Desserts
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Diabetic Dessert Recipes..
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This page has diabetic dessert recipes for the diabetic meal plan provided by many resources on the Internet. The value of the web for diabetics grows everyday.

Categories: Diabetic, Desserts, Pies
Yield: 8 sweet ones

1 Vanilla wafer crumb crust
-(see 2/2)
1 1/2 ts Granulated gelatin
1/4 c Cold water
1 1/2 c Hot skim milk
1/4 c Of flour
1/2 c Cold skim milk
2 Eggs beaten
Sugar substitute equivalent
-to 3 tablespoons sugar
1 1/2 ts Pure vanilla extract
1 lb Firm-ripe bananas

Prepare pie crust and chill 2 hours or longer before
filling. Soak gelatin in cold water and set aside.
Heat 1 1/2 cups of milk in the top of a double boiler
over simmering water. In a small bowl combine flour,
salt and 1/2 cup of cold milk; mix until smooth and
without lumps. Slowly pour i/2 cup of the hot milk
into the bowl with the flour mixture; stir to mix
well. The slowly pour contents of the bowl back into
the pot of hot milk. Cook and stir over simmering
water until thick and smooth. Pour mixture slowly on
top of beaten eggs, stirring constantly. Return to top
of double boiler. Cook and stir over simmering water
about 4 minutes; remove from heat. Add gelatin,
sweetener and vanilla; mix well to dissolve gelatin.
Cool and chill until mixture begins to gel. Peel
bananas, slice thin and measure 1 1/2 cups. Arrange 1
cup of sliced bananas in bottom of pie shell, then
carefully spoon and pour filling evenly on top.
Arrange remaining 1/2 cup sliced bananas on top and
garnish with the vanilla crumbs saved when making pie
shell. Cover whole pie carefully with plastic wrap.
Chill 2-3 hours, until set and firm. To serve, cut
into eight equal pieces. 9"pie = 8 servings CHO PRO
FAT CAL FIBER SODIUM CHOL (g) (g) (g) - (g) (mg) (mg)
:24 5 7 174 0.8
174 79 Food Exchanges per serving 1 fruit
exchange plus 1 low-fat milk can use
unsalted margarine to eliminate salt.

Vanilla Ice-Cream:
(Makes one cup, or 2 1/2 cup servings each containing 64 calories)
1/2 teaspoon unflavored gelatin
1/2 cup skim milk
1/2 teaspoon Sweet 'N Low®
Dash salt
1 egg, separated
1/2 teaspoon vanilla extract
Turn temperature control of refrigerator to coldest setting. Soften gelatin in 2 tablespoons of milk. Scald rest of milk in double boiler, then stir in Sweet 'N Low and salt. Cook 2 minutes, stirring often, then slowly stir into beaten egg yolk. Return to double boiler; cook over hot, (not boiling) water 2 minutes or until mixture coats spoon. Add gelatin, then vanilla; stir until dissolved. Pour into freezing tray. Refrigerate 5 minutes or until partially firm. Turn into chilled bowl; with electric mixer or egg beater, beat until creamy and free from lumps. Fold in stiffly beaten egg white. Return to tray and freeze until just firm. Then reset temperature control.
Oatmeal Raisin Cookies:
1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-calorie stick margarine
1/3 cup light brown sugar, packed to measure
4 packets (or 1-1/4 teaspoons bulk) Sweet'N Low
2 egg whites
1 teaspoon vanilla extract
1/3 cup raisins
1. Preheat the oven to 375°F. In a medium bowl, combine the oats, flour, cinnamon, baking powder, ginger and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet'N Low, egg whites and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins.
2. Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded teaspoons onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack. Makes 3 dozen cookies or 18 servings.
Per Serving (2 cookies): 95 calories, 2 g protein, 15 g carbohydrate, 3 g fat, 1 g saturated fat, 0 mg cholesterol, 85 mg sodium
Vanilla Pudding:
Yield: 2 cups (4 1/2 cup servings)
2 cups 1% fat milk
1/4 cup cornstarch
1/4 cup sugar
3 packets (or 1 teaspoon bulk) Sweet 'N Low®
2 teaspoons granulated butter substitute (or 2 tablespoons margarine or butter)
1 large egg yolk
1 teaspoon vanilla extract *(or other flavors)
In the top of a double boiler, combine the milk and cornstarch. Add the sugar, Sweet 'N Low, and butter substitute. Over boiling water, cook, stirring constantly, for 12 to 15 minutes, until the mixture is thickened and smooth. In a small bowl, beat the egg yolk; gradually add about 1/2 cup pudding mixture, stirring constantly. Add the egg mixture back into the pudding; cook, stirring constantly, about 2 minutes, until thickened and smooth. Remove from the heat and stir in the vanilla. Transfer the pudding to a bowl; cover the surface with plastic wrap. Refrigerate several hours until cold.
Per serving: Calories 180, Fat 4 grams, Cholesterol 60 mg
Strawberry Jam:
(Makes 4 8-ounce jars)
3 1/2 pints ripe strawberries
1 cup water
4 teaspoons unflavored gelatin
1 tablespoon Sweet 'N Low®
Rinse and hull strawberries. Crush strawberries with back of large wooden spoon, or in a food processor or blender; reserve Pour water into small saucepan and sprinkle gelatin over top. Let stand 1 minute. Heat over low heat 1 minute or until gelatin is completely dissolved. Remove from heat. Add strawberries and Sweet 'N Low and mix well. Pour into 4 hot, sterilized, 8-ounce jars. Seal tightly and allow to cool. Freeze. Thaw before serving. Keeps in refrigerator up to 2 weeks.
Calories per tablespoon: 8
****Because Sweet 'N Low provides only the sweetening and not the preserving qualities of sugar, jams and spreads made with Sweet' N Low must be refrigerated and used within 2 weeks if not frozen
Strawberry Shortcake:
(Makes 12 servings)
1 quart fresh strawberries, sliced (about 4 cups) 2 tablespoons sugar 2 packets Sweet'N Low In a large bowl, toss the strawberries, sugar, and Sweet'N Low. Cover. Refrigerate until ready to serve.
2 cups all-purpose flour
2 tablespoons sugar
2 packets Sweet'N Low
1 tablespoon baking powder
1/8 teaspoon salt
6 tablespoons reduced-calorie stick margarine
1/3 cup 1% fat milk
1/3 cup reduced-fat sour cream
3/4 cup reduced-fat frozen whipped topping, thawed
Preheat oven to 450 F. In a large bowl, combine the first 5 ingredients. With a pastry blender or 2 knives used in scissor fashion, cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2-1/2-inch round cookie cutter, cut into 12 biscuits. Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack.
To serve: Split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.
Per serving (1 shortcake with berries and whipped topping): 150 calories, 3 g protein, 26 g carbohydrate, 4 g fat, 1g saturated fat, 1 mg cholesterol, 65 mg sodium.
Orange Vanilla Muffins:
(Makes 12 muffins)
2 cups sifted all-purpose flour
2 tablespoons sugar
6 packets (or 2 teaspoons bulk) Sweet 'N Low®
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup reduced-calorie tub margarine, melted
1/4 cup orange juice
1 large egg
2 teaspoons finely grated orange rind
1 teaspoon vanilla extract

Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. In a large bowl, sift the dry ingredients. In another bowl, combine the buttermilk, margarine, orange juice, egg, orange rind, and vanilla. Make a well in the center of the dry ingredients. Pour in the liquid ingredients; stir until moistened. Spoon equal amounts of batter into the prepared muffin cups. Bake 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 5 minutes. Remove from the pan; serve warm or cold.

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