Diabetic Recipes Desserts
1 c. shortening 1 (#303) can pumpkin 3 1/2 c. flour 1/2 tsp. baking powder 1 tsp. cinnamon 1 tsp. cloves 1 tsp. allspice 3 eggs 1/2 c. plus 2 tbsp. Sweet & Low or Sugar Twin 1 tsp. baking soda 1 tsp. nutmeg 1/2 c. chopped nuts Mix shortening, eggs and pumpkin. In separate bowl combine dry ingredients and add to pumpkin mixture and blend well. Add nuts and stir. Pour into 2 greased and floured loaf pans and bake at 325 degrees for 1 hour. Let cool before removing from pans. 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. DIABETIC APPLE PIE Pastry for two 8 inch crust pie 6 c. sliced tart apples 3/4 tsp. cinnamon or nutmeg 1 (12 oz.) can frozen Seneca apple juice 2 tbsp. cornstarch Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice, cornstarch and spice (optional). Let it boil until clear. Pour over apples. Cover with top crust. Bake 50 to 60 minutes. 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. 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. CHERRY BREAD PUDDING 2 cups fat-free milk 1/3 cup egg product 1/4 cup packed brown sugar 1 tsp vanilla 1/4 tsp ground cinnamon 4 cups dry french bread cubes, about an inch 1/2 cup snipped dried cherries In a medium bowl beat together milk, egg product, brown sugar, vanilla and cinnamon. In an ungreased 1 1/2 quart casserole toss together bread and cherries. Pour egg mixture evenly over the bread and cherries. Bake in a 350 degree oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Cool slightly and serve warm. Makes 6 servings 208 calories per serving 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 andvanilla. Combine flour, baking soda and salt in sifter. Sift dryingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies. BANANA CREAM FRUIT DIP 1 9 oz package sugar free, fat free instant banana cream pudding 1/2 cup fat free sour cream 3/4 cup skim milk 1 8 oz can crushed pineapple in juice, drain and reserve the juice in a large bowl combine milk, pudding mix and the pineapple juice. Blend with an electric mixer until smooth. Then add th sour cream and blend again until smooth. Mix in the crushed pineapple and chill for 30 minutes. Good for dipping fresh fruits. Makes 8 servings Calories per serving 53 Exchanges 3 carbohydrates Berry-Sauced Ice Milk 2 TBSP Sugar 1 1/2 tsp cornstarch 1/2 cup orange juice 1/2 cup fresh or frozen blueberries 1 1/3 cups vanilla ice milk or frozen vanilla yogurt 1/2 of a small cantaloupe, thinly sliced and peeled 1. For the sauce, in a small saucepan stir together sugar and cornstarch. Add orange juice and berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cool at room temperature. 2. Place 1/3 scoop of ice milk in each of four dessert bowls. Spoon sauce over ice milk. Serves four Nutrition information per serving; 135 calories, 1 g saturated fat, 1 g monounsaturated fat, 3 g protein, 28 g carbohydrate, 42 mg sodium, 371 mg potassium
Go to Top of Diabetic Recipes Desserts
|
