Diabetic Dessert Recipes
Looking for some diabetic dessert recipes? It is good to know some diabetic dessert recipes because when most people learn they have diabetes, they think their new diets will be tasteless and that they will have to give up all desserts and snacks or settle for desserts that taste like cardboard. That is far from true. It is true that you will have to watch your sugar intake and count your carbohydrates; however, with sweet new sugar substitutes and portion control, you can enjoy tasty diabetic dessert recipes like those listed below. You may find that these diabetic dessert recipes call for a sugar substitute. When you shop for your ingredients, make sure you purchase sugar substitutes that are not in individual packets but are loose like real sugar. The bag or box should indicate that the product can be used for baking or in spoonfuls. If a recipe calls for a packet or two, then packets are okay to use.
To make lemon squares as a diabetic dessert, you will need:
- 1 cup graham cracker crumbs
- 2 tablespoons low fat margarine, melted
- 1 packet sugar substitute
- 1/3 cup cold water
- 1 packet unflavored gelatin
- 2 eggs, well beaten
- 1/2 cup lemon juice
- 1/4 cup sugar
- 2 teaspoons lemon peel, grated
- 2 cups whipped topping, fat-free
- An eight-ounce container of lemon yogurt , fat- and sugar-free
- Use a nine-inch square baking pan sprayed with non-stick spray. Combine the graham cracker crumbs, margarine and sugar substitute in a bowl and then press the mixture into the sprayed pan with a fork.
- Mix the water and gelatin in another bowl. Wait a couple minutes and then microwave for 40 seconds on high until the gelatin is dissolved. Put aside.
- On top of a double boiler, combine the eggs, lemon juice, sugar and lemon peel. Cook over boiling water until thickened (about four minutes) and stir constantly.
- Take the mixture off the heat. Combine it with the gelatin mixture, then refrigerate for about a half hour.
- Add the whipped topping and yogurt and gently mix with the gelatin mixture. Pour the mixture into the crust and refrigerate again until set, at least one hour. Cut into nine squares and serve.
To make cherry cobbler as a diabetic dessert, you will need:
- A 20-ounce can of sugar-free light cherry pie filling
- 3 tablespoons sugar substitute
- 1 teaspoon almond extract
- A nine-inch refrigerated pie crust
- Preheat the oven to 425 degrees. Do this beforehand so that the oven is at the proper temperature when it comes time to bake.
- Combine the cherry pie filling, sugar substitute and almond extract in a bowl and mix well. Pour into a rectangular baking pan.
- Take the pie crust and place it on a flat surface. Cut four strips of pastry and criss-cross over the pie mixture with the four strips placed from one end to the other.
- Bake for 25 minutes. This diabetic dessert recipe serves ten.
For most people with type 2 diabetes, it's alright to have a little bit of real sugar once in a great while; however, you should consult your doctor first. Most dessert recipes can be made into diabetic dessert recipes by replacing sugar with a sugar substitute or cutting down the amount of sugar. Carbohydrate counting is important for diabetics, so limit dessert carbs. However many carbs are in the diabetic dessert recipe, make sure you count them into your carb allotment for the day. Observe portion control and exchange other ingredients where you can for low fat and sugar-free ingredients.