Ten diabetic recipes for that sweet tooth

 

Here are Ten diabetic recipes for that sweet tooth.  Enjoy!

When I walked into my local W-mart supermarket this weekend, it was full of Halloween candy. Being a diabetic, I’m not supposed to even look at all that candy! That got me to thinking about all of the options we do have as diabetics to make some treats that are not as bad for us as these candies.

Share your favorite recipes so everyone can enjoy.

Note: Always consult your doctor / dietitian for your specific needs.

 

DIABETIC PEANUT BUTTER COOKIES
1/2 c. peanut butter
1 tbsp. butter, soft
1/3 c. brown sugar twin
2 egg whites
1 c. flour
1/4 tsp. soda
1/2 c. skim milk
Mix peanut butter, butter and sweetener. Add other ingredients, mix
well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375
degrees for 12 to 15 minutes. Makes about 3 dozen.

PEACH PIE FOR DIABETICS
1 can unsweetened peaches
3/4 c. sugar twin
Heat in saucepan then thicken with cornstarch. Remove from heat
and add 1 teaspoon lemon juice and 1/2 teaspoon cinnamon. Pour
into unbaked pie shell; top with crust. Bake at 375 degrees until crust
is brown.

PUMPKIN PIE FOR DIABETICS
2 egg whites
1 c. sugar twin
1 can pumpkin
1 can evaporated milk
Cinnamon
Nutmeg to taste
Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes, then
reduce heat to 350 degrees for 50 to 55 minutes or until done.

DIABETIC APPLE PIE
4 c. sliced apples
1/3 cup brown sugar twin
1 Tbsp. Cinnamon
½ stick oleo or margarine or equivalent
Place in unbaked pie shell. Sprinkle brown sugar twin over apples;
sprinkle cinnamon on top of apples and sweetener. Slice oleo thin
and place over mixture. Cover with top crust and bake at 400 degrees
for 45 minutes.

SUGARLESS ORANGE COOKIES
1 egg
1/2 c. oleo, softened
1/2 c. orange juice
1 tsp. grated orange rind
2 c. flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. raisins
Blend egg and oleo in mixing bowl; add orange juice and orange rind,
mix well. Add mixture of dry ingredients, heat until smooth. Stir in
pecans and raisins; drop by spoonfuls 2 inches apart on cookie sheet.
Bake at 375 degrees for 15 minutes or until brown. Yield 24 cookies.

DIABETIC COOKIES
3 med. bananas, mashed
1 tsp. vanilla
1 1/4 c. chopped walnuts
1/3 c. oil
2 c. rolled oats
1/4 c. raisins
Combine bananas, oil, and vanilla. Stir in oats, walnuts, and raisins.
Drop by tablespoonfuls onto greased cookie sheet. Press lightly with
fork. Bake 10-12 minutes until golden brown at 350 degrees.

DIABETIC ORANGE SUNBEAMS
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. raisins
1 egg
2 tbsp. orange juice
2 tsp. grated orange rind
1 1/2 tsp. Sucaryl or equivalent
Sift together flour, baking powder and salt. Cut in shortening until
crumbly. Add all at once: raisins, eggs, orange juice, orange rind and
Sucaryl. Mix well. Make into small balls; flatten on cookie sheet.
Bake 12 to 15 minutes at 375 degrees.

BANANA SPLIT PIE
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on
top. Chill well.

PINEAPPLE SHERBET (FOR DIABETICS)
1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice
nonnutritive sweetener ( artificial sweetener of your choice) equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder

At least 3 1/2 hours before serving: Drain pineapple, reserving juice.
In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle
gelatin. Cook over low heat, stirring constantly until gelatin is
dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice,
lemon juice, crushed pineapple and nonnutritive sweetener; cool. In
small bowl with mixer at high speed, beat milk powder with 1/2 cup
ice water until stiff peaks form; gently stir in gelatin mixture until well
combined. Pour into shallow pan; freeze 3 hours or until firm. Makes
8 servings.

BAKED APPLES
6 or 8 apples
1 can diet strawberry pop
Raisins, if desired
Core apples and place in Pyrex baking dish. Stuff cavity with raisins, if
so desired. Pour one can diet pop over apples. Bake in moderate
oven (350 to 375 degrees) until apples are tender.

 

Please let me know how you liked these.

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September 13, 2019