Diabetic-Friendly Dessert Recipes
By Patrick Carpen
If you or a family member have to stick to a strict diabetic diet, it can often be difficult to satisfy cravings for sweet treats without risking a fluctuation in blood sugar levels. 'But you don't have to give up treats entirely! This article has four dessert recipes that are not only diabetic-friendly, but non-diabetic family members won't be able to tell the difference! I hope you enjoy them!
Chocolate Banana Parfait
1 cup plain low-fat yogurt
1 (.8-oz) box sugar-free chocolate pudding mix
2 medium-sized bananas, peeled
1 tsp lemon juice
1/4 cup reduced-fat whipped cream (frozen)
1 tbsp chopped walnuts
1/4 cup unsweetened cocoa powder
Bing cherries for garnish (optional)
In a blender, add the yogurt and pudding mix. Process until smooth. Cut the bananas in half length-wise, then in half again through the center. (You should have 8 banana quarters.) Place two quarters into 4 dessert glasses or goblets. Spread 1/4 of the pudding mixture into each cup, then add a tablespoon of whipped cream onto that. Sift a little cocoa powder onto each serving and sprinkle with walnuts and cherries if you like.
Apple Pear Pie
3 Granny Smith apples (or other large baking apples)
3 ripe pears
2 1/2 tbsp fresh-squeezed lemon juice
1/4 cup sugar
1/2 tsp ground cinnamon
3 tbsp apricot preserves (no sugar added)
1 (9-in) unbaked pie shell
Peel and core the apples and pears. Slice thinly and toss with lemon juice, 2 tbsp sugar, and cinnamon. Arrange the apples and pears in the pie shell and sprinkle with 2 tablespoons of sugar. Bake at 425 degrees F for 15 minutes. Reduce the heat to 375 degrees F and bake for an additional 30 - 40 minutes (or until the fruit turns golden brown). Heat the preserves in a small saucepan, then brush over the top of the hot fruit. Allow the pie to cool before serving.
Peanut Butter Squares
1/4 cup natural peanut butter
1 ripe banana, mashed
1/4 cup skim milk
1 tsp baking powder
1 tsp baking soda
1 cup flour
1/4 cup dry-roasted peanuts, chopped
Add the egg, peanut butter, and banana into a large bowl and blend with an electric mixer until smooth. Beat in the milk, flour, baking soda, baking powder, and peanuts. Spray an 8-inch baking pan with oil. Spread the batter in the pan and bake at 350 degrees F for about half an hour, or until browned. Allow it to cool before cutting into squares.
Ingredients for the Cake:
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3 packets (or 1 tsp) Sweet 'n Low
1/3 cup milk (1%)
1 tsp vanilla extract
1 cup pitted dates (chopped)
2 tbsp walnuts (chopped)
1 cup liquefied "Butter Buds" mix
Ingredients for the Topping:
1/4 cup all-purpose flour
1/4 tsp ground cinnamon
1 packet Sweet 'n Low
1 tbsp packed light brown sugar
1 tbsp softened margarine
In a large bowl mix together the flour, Sweet 'n Low, baking powder, baking soda, sugar, and salt. In a separate bowl, mix together the Butter buds, milk, vanilla, and egg. Add to the flour mixture and blend well. Add in the dates and walnuts, then pour into a greased 8-inch baking pan. In a bowl, mix together the topping ingredients until it takes on a crumbly texture. Sprinkle this over the batter. Bake at 350 degrees F for about 30 - 35 minutes. Allow the cake to cool on a wire rack before cutting.
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