Desserts Recipes

By admin

Sometimes making diabetic desserts can be difficult because many desserts require sugar. Use artificial sweeteners as a substitute for sugar. Try substituting half of the sugar with sweetener. Be sure to follow the instructions for substitution on the sweetener: sometimes one cup of sweetener does not equal one cup of sugar. The following recipes are all from cooks.com.

DIABETIC DESSERT

1/3 c. butter, softened
1/4 c. brown sugar
2 tsp. liquid sweetener or 1/3 c. Sprinkle Sweet
1 egg
1 1/3 c. flour
3 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. soda
1 tsp. vanilla
1/2 c. skim milk
Combine butter, brown sugar, sweetener, and egg. Beat 2 minutes at high speed. Add remaining ingredients and blend 2 minutes at low speed. Pour into 8 inch square pan and sprinkle with chopped nuts. Bake at 350 degrees for 25 to 30 minutes. Frost with diabetic whip, if desired.

DIABETIC SUGARLESS COOKIES

1 c. flour
1 1/4 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cloves
1 tsp. allspice
1/2 c. nuts
1 c. quick oats
1 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoonfuls onto cookie sheet. Bake 375 degrees for 12 minutes. Dough will be thin. 2 cookies per serving.

DIABETIC ROLLED SUGAR COOKIES

1/2 c. butter
1/2 c. sugar
1 tsp. vanilla
1 egg
2 c. flour
2 tsp. baking powder
Cream butter, sugar, vanilla and egg until fluffy. Add flour and baking powder. Blend until well mixed. Chill dough for 2 hours or overnight. Roll out on a lightly floured surface, 1/8 inch thick. Cut with a cookie cutter. Place on an ungreased baking sheet. Bake at 375 degrees until lightly browned, about 10 minutes. Cool before storing.

DIABETIC LEMON MERINGUE PIE

9-inch baked pie shell
3/4 c. granulated fructose
1 1/2 c. water
4 eggs, separated (slightly beat yolks)
3 tbsp. butter
4 egg whites
1/4 c. granulated sugar replacement
1/2 c. cornstarch
1/4 c. cold water
1/4 tsp. salt
1/2 c. lemon juice
1 1/2 tsp. lemon peel (I use Sauer’s dried)
Dash salt
Combine fructose, 1 1/2 cup water, and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
Remove from heat. Beat lemon juice and egg yolks together. Slowly stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon peel; cover and cool to room temperature.
Beat egg whites and dash salt to soft peaks. Gradually add sugar replacement (1/4 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon peel on top. Bake at 350 degrees until brown.

DIABETIC (STRAWBERRY) RHUBARB CAKE

2 c. flour
1 c. 2% milk
1/4 c. soft butter
1 egg
3 tbsp. granulated sugar replacement
1 tsp. baking soda
1 tsp. lemon juice
1 tsp. vanilla extract
Dash of salt
1 1/2 c. rhubarb, cut fine
Combine flour, milk, butter, egg, sugar replacement, baking soda, lemon juice, vanilla and salt in a large bowl. Stir to blend and then fold in rhubarb. Pour into well-greased and floured 9×13 inch baking pan. Bake at 350 degrees for 45 minutes or until done.
Can also make with strawberries and rhubarb for a strawberry rhubarb cake.

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