Diabetic Dessert
Recipes
30 Yummy & Delicious Diabetic Dessert Recipes

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40 Free Diabetic Recipe Meals
Table of Contents
1. DIABETIC DATE DAINTIES
2. SUGAR - FREE CRANBERRY RELISH
3. IT COULD BE A SNICKERS BAR
4. DIABETIC COOKIES
5. CHOCOLATE CHIP COOKIES
6. ORANGE RICE
7. BLACK BOTTOM PIE
8. DIABETIC PUMPKIN PIE
9. SUGARLESS CAKE
10. DIABETIC ORANGE SUNBEAMS
11. BANANA SPLIT PIE
12. FRUIT DIP
13. BROWNIE TORTE
14. FUDGE SWEET BROWNIES
15. FROZEN APRICOT MOUSSE
16. FRUIT LEATHER
17. FRUIT SALAD TOPPING
18. RASPBERRY MOUSSE
19. GOLDEN CARROT PIE
20. APPLESAUCE CAKE
21. EASY CHOCOLATE GRAHAM TORTE
22. FANCIFUL FREEZE
23. NO-SUGAR CUSTARD
24. CHOCOLATE CAKE
25. ORANGE MINCE CAKE
26. LO-CAL CHEESE CAKE
27. APRICOT PINEAPPLE CAKE
28. REFRIGERATOR BRAN MUFFINS
29. BUTTER POUNDCAKE
30. TORTE AU CHOCOLA
_________________________________
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.
------------------------
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.
------------------------
IT COULD BE A SNICKERS BAR
12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. 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.
------------------------
DIABETIC COOKIES
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. unsweetened applesauce
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts
Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg, cloves and baking soda. In large bowl, mix together margarine, artificial sweetener and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran, raisins and nuts and mix thoroughly. Drop onto greased cookie sheet by tablespoons. Lightly flatten with fork, dipped in milk. Bake for 7-8 minutes.
------------------------
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.
------------------------
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.
-------------------------
BLACK BOTTOM PIE
--GRAHAM CRACKER CRUST:--
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
--FILLING--
1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa
Combine crumbs with diet margarine by cutting in softened margarine
until mixture resembles coarse crumbs. Press firmly in bottom and
sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for
8 to 10 minutes. Cool. In small saucepan, sprinkle gelatin over
1/2 cup skim milk. Let stand one minute.
Heat, stirring constantly until gelatin dissolves. In blender or
food processor, blend ricotta until smooth and add gelatin mixture,
remaining 1 cup milk and vanilla. Continue blending until completely
smooth. Remove half the mixture, set aside. To mixture still in
blender, add 6 packs sugar substitute and cocoa. Blend thoroughly.
Pour blender mixture into crust, chill for 30 minutes or until
partially set. At the same time, chill remaining mixture for 30
minutes.
Prepare whipped topping mix according to package directions gradually
adding remaining 6 packets sugar substitute. Whisk into reserved,
chilled mixture until blended smoothly. Spoon over chocolate layer;
chill until set. Garnish with dusting of cocoa. Makes one (8 or 9
inch) pie or 8 servings.
------------------------
DIABETIC PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk. Cook
and stir over medium heat until mixture comes to a boil.
Remove from heat and add pumpkin, spices and sweetener; mix well. Pour into baked crust. Chill until firm, about 3 hours.
------------------------
SUGARLESS CAKE
1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Boil dates and prunes in the one cup of water for 3 minutes; add
margarine and raisins and let cool. Mix flour, soda, salt, eggs,
nuts, spices and vanilla. Add to fruit mixture. Stir to blend.
Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.
-------------------------
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
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.
------------------------
ALMOND BISCUIT RING
1/4 c. granulated brown sugar, replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits
In a 1 1/2 quart microwave safe casserole, combine the brown sugar
replacement, maple syrup, margarine and water. Cover with a paper
towel and microwave on high for one minute. Allow to sit, covered
for one minute, then stir to mix in the melted margarine. Stir in
the almonds. Cut each of the biscuits into four pieces.
Roll each piece into a ball. Dip each piece into the syrup mixture
then place in a microwave safe ring mold. Arrange all coated balls
uniformly around the ring mold. Pour any remaining syrup over the
balls in the mold.
Microwave on medium (50% power) for 5 to 6 minutes, turning the
mold 1/4 turn after each two minutes. Remove from oven and
immediately cover with waxed paper. Allow to sit undisturbed
5 minutes; then turn out onto a serving dish. Divide into 10
servings. About 80 calories per serving.
-------------------------
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.
-------------------------
FRUIT DIP
1 c. plain yogurt
8 oz. light cream
8 packets Equal sugar
1 tsp. vanilla
Mix all ingredients together
------------------------
BROWNIE TORTE
1 1/2 c. chilled whipping cream
3 tbsp. Fruit Sweet or to taste
1 tsp. vanilla
Prepare Fudge Sweet Brownies (see recipe below). Whip cream,
Fruit Sweet and vanilla and use as filling and topping for layers of brownies. Low-Fat Substitute: About 3 cups frozen whipped topping, thawed. Substitute your favorite flavoring
for the vanilla, such as 1 tablespoon instant coffee or 1 tablespoon concentrated orange juice.
------------------------
FUDGE SWEET BROWNIES
2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped
Sift flour and baking powder; set aside. Blend the eggs, butter or
oil, Fudge Sweet, Fruit Sweet and vanilla. Add the flour mixture
and blend thoroughly. Add walnuts. Pour mixture into greased and
floured 8"x8" baking pan. Bake at 350 degrees for about 15 minutes,
until cake springs back at a light touch. Doubled recipe will fit
into double size cookie pan.
-------------------------
FROZEN APRICOT MOUSSE
1 c. apricot apple butter
1/2 c. whipping cream
2 egg whites
2 tbsp. Fruit Sweet
Beat egg whites until stiff but not dry. Fold into the apricot
apple butter. Whip the cream until stiff, adding the Fruit Sweet.
Fold the whipped cream into the apricot mixture. Freeze.
------------------------
FRUIT LEATHER
Place a sheet of plastic wrap in the bottom of a cookie sheet.
Smooth a thin layer of fruit butter with the edge of a pancake
turner. Place in the oven to dry at the lowest heat, about 120,
for about 2 hours, or until dry, then remove and cool. Peel off
and roll in plastic wrap. For variety, sprinkle with finely
chopped walnuts before drying.
------------------------
FRUIT SALAD TOPPING
1 1/2 c. milk (skim or 1%)
1 (3 oz.) sugar free vanilla pudding
Add: 2 tbsp. frozen orange juice concentrate
1 tsp. grated orange peel (opt.)
Can be served as a side dish with mixed fruit (fresh) or mix fruit
and topping in bowl.
------------------------
RASPBERRY MOUSSE
2/3 c. Strawberry Fanciful
1/8 tsp. cream of tartar
2 egg whites
1/2 c. whipping cream
Add cream of tartar to egg whites, beat until stiff, but not dry.
Fold into Strawberry Fanciful. Fold the whipped cream into the
fruit mixture. Chill before serving or freeze for frozen mousse.
For flavor variation try: Strawberry, blueberry, orange pineapple,
pineapple berry or peach.
------------------------
GOLDEN CARROT PIE
2 eggs
1/4 tsp. ground cinnamon
Pinch salt
1/2 c. Fruit Sweet
9" pie shell
Dash ground nutmeg
1/8 tsp. ground ginger
1 c. cooked carrots, riced or mashed
1/2 c. heavy cream
Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly
blended. Add the carrots and stir well. Pour in the Fruit Sweet and cream and stir until completely blended. Pour the filling into the pie shell and bake at 350 degrees for 35 minutes or until a knife inserted in the center comes clean. Serve with whipped topping.
------------------------
APPLESAUCE CAKE
2 eggs, well beaten
1 c. Apple Butter
1 1/2 c. flour
1/2 c. raisins
1/2 c. butter, melted
1/2 c. Fruit Sweet
1 1/2 tsp. baking soda
1/2 c. chopped walnuts
Combine the eggs, butter and apple butter. Sift the flour and
bake soda. Add the walnuts and raisins to the flour mixture and
blend. Add the flour mixture to the egg mixture alternately with the Fruit Sweet. Pour the batter into a greased tube pan and bake at 375 degrees for 30 to 35 minutes. Turn out and cool before serving. Serve with whipped cream.
------------------------
EASY CHOCOLATE GRAHAM TORTE
Line 13"x9"x2" pan with a layer of graham cracker squares. Prepare 1 large (6 oz.) package of instant sugar-free chocolate pudding as directed on the package. Spread over graham cracker layer. Place in refrigerator to let set a little.
Layer another layer of graham cracker squares over the pudding.
Prepare a second package of chocolate pudding as above and spread over graham crackers. Refrigerate. Torte may be topped with whipped cream or Dream Whip when served. This easy dessert is one that diabetics may enjoy.
------------------------
FANCIFUL FREEZE
4 ripe bananas, peeled
1/2 c. Raspberry Fanciful
Wrap bananas in plastic wrap and freeze overnight. Remove from
freezer, break into 4 or 5 pieces and let stand at room
temperature for about 10 minutes to slightly soften for the
processor. Blend the bananas in a processor or blender until
creamy. Add the Raspberry (or other flavor) Fanciful and blend
briefly. This can be served immediately, or stored in the freezer. Serves 4.
------------------------
NO-SUGAR CUSTARD
6 egg yolks
1/4 c. Fruit Sweet
1/2 c. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
In a medium bowl, beat egg yolks and Fruit Sweet until thick
and pale. While continuing to beat, gradually sift in flour. Pour into a saucepan and place over low heat on the stove and gradually add milk and vanilla. Cook, stirring constantly, until mixture has thickened to a custard consistency, about
15 minutes. Remove from heat. Melt butter and pour over custard to prevent a skin from forming while it cools. Makes
3 cups.
------------------------
CHOCOLATE CAKE
2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder
Combine eggs, butter, strawberry apple butter and vanilla. Place the covered jar of Fudge Sweet into hot water to thin. Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and baking soda together and blend with the wet mixture. Pour into two greased and floured 9" round tins or equivalent. Bake at 350 degrees for 40 minutes. Cool. Top with whipped cream.
------------------------
ORANGE MINCE CAKE
2 eggs, well beaten
1/3 c. Fruit Sweet
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 c. Fruit Mincemeat
1 tsp. baking soda
Beat eggs, melt butter and add to Mincemeat and Fruit Sweet. Sift dry ingredients, add to mincemeat mix and blend. Spoon and smooth batter into oiled and floured 8" baking pan. Bake at 350 degrees for approximately 25 minutes. Top with Orange Cream Cheese Topping.
--ORANGE CREAM CHEESE FROSTING--
6 oz. cream cheese
2 tbsp. Fruit Sweet
2 tbsp. concentrated orange juice
Blend all ingredients together. Use on Orange Mince Cake.
------------------------
LO-CAL CHEESE CAKE
12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan.
Put cheese in process with egg yolks and Fruit Sweet and blend.
Add milk, powder and process until smooth. Add vanilla, lemon
juice and peel to cheese mixture. Blend until smooth. Beat egg
whites until frothy, then add to the processor and blend for about 2 seconds, until mixed. Butter the bottom and 1/2 way up the sides of a 9" springform pan.
Pour the graham cracker crumbs into the pan and shake until
buttered area is coated. Leave any extra on the bottom. Pour
cheesecake mixture into pan and bake at 350 degrees with a pan of
water in the oven to prevent drying. Bake for 45 minutes or
until inserted knife emerges clean. Cool. May serve with Wax
Orchards All-Fruit Fanciful preserve of your choice. Variations:
All cottage or all ricotta cheese may be used. For standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.
-------------------------
APRICOT PINEAPPLE CAKE
2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet
Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth. Bake in a 9"x12" greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool, turn out and cool completely. Flavor is usually better the next day.
-------------------------
REFRIGERATOR BRAN MUFFINS
1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt
Pour the juice into a medium saucepan and bring to a boil over
high heat. Remove, pour in the Bran Buds and stir well. Let the mixture stand for several minutes. Combine the butter, Fruit Sweet and eggs and beat well. Then stir in the bran cereal. Pour in the buttermilk and stir well, then add the flour, baking soda and salt. Beat the batter until it is thoroughly blended.
Add the juice and Bran Buds and stir the batter until well blended. Drop several teaspoonfuls of batter into each greased muffin cup. Bake at 400 degrees for 15 minutes or until the center of each muffin is done. The batter can be stored in the refrigerator for up to 6 weeks and used as needed. Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour can also be used to add a little variety.
------------------------
BUTTER POUNDCAKE
2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda
Beat the egg yolks well. Add cream, butter, Fruit Sweet and
vanilla and beat to blend well. Set aside. Sift the flour,
baking powder and baking soda together and set aside in a small
bowl. In a medium size bowl, slowly blend the flour mixture and
the liquid mixture in small amounts at a time until well mixed.
Beat until smooth.
In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the remainder. Spoon into a greased and floured 9" pan. Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.
------------------------
TORTE AU CHOCOLA
1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter
or oil, Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture, blending one at a time. Add the flour mixture to the liquid mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in 2 (9") round greased and floured tins. Test. Cake will spring back when lightly touched. For a drier cake, bake until the cake draws away from the edge of the pan.
Cool.
--FILLING--
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften
for blending. Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring. Drizzle melted Fruit Sweet around edge of cake. *optional - put thinly sliced strawberries on top.
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