Desserts You Didn’t Know You Could Eat with Diabetes

Don’t be fooled by the elegant photo. This diabetes-friendly ice cream cake takes just a few easy steps. The secret to this decadent cake: sugar-free cake mix and no-sugar-added ice cream. 

Blueberry-Lemon Ice Cream Cake

Ingredients

• Nonstick cooking spray
• 1 16 - ounce box sugar-free yellow cake mix
• 1 cup water
• 3 eggs
• 1/4 cup canola oil
• 1 tablespoon lemon zest
• 1/2 10 - ounce jar lemon curd
• 4 cups no-sugar-added vanilla ice cream, slightly softened
• 1 cup assorted fresh berries

Directions

1. Preheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.
2. In a large bowl combine the next five ingredients (through lemon zest). Beat with a mixer on medium for 2 minutes. Pour batter into prepared pan. Bake 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
3. Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight.
4. Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.

Makes 20 servings
Serving Size: 1 slice each
Carb Grams Per Serving: 30

View All The Desserts You Didn’t Know You Could Eat with Diabetest at Diabetic Living Online


Happy Holidays!

Peanut Butter Cookie Recipe - No Sugar or Flour!

These peanut butter cookies are delicious and you will NOT miss the sugar at all, or the FLOUR. 

That's right, sugarless and flourless peanut butter cookies that taste amazing from Walking on Sunshine Recipes.

These cookies are perfect if you're trying to watch your sugar intake or just trying to watch your calories.  If you really need to be careful with sugar, you should try to use a natural peanut butter brand or one that is lower in sugar.  

Ingredients

• 1 large egg
• 1 cup Splenda
• 1 tsp. baking powder
• 1/2 tsp. vanilla
• 1 cup creamy peanut butter 
• 1 tsp. water
• 1/3 cup chopped peanuts (optional)

Instructions

• Preheat your oven to 350 degrees.
• In a mixing bowl, beat together the egg, Splenda, baking powder, and vanilla for about a minute.
• Add peanut butter and water and beat together.
• The mixture will be pretty dry; just make sure the peanut butter is blended in with the other ingredients.
• Measure out a heaping teaspoon of batter for each cookie, then using a fork, make indentations into each cookie.
• Spray the fork with cooking spray so it doesn't stick to the cookie.
• Bake 15 minutes until cookies feel firm and are slightly browned.

Source: Walking on Sunshine Recipes 

Diabetic Fluffy Key Lime Pie Recipe

Fluffy Key Lime Pie Recipe photo by Taste of Home

TOTAL TIME: Prep: 20 min. + chilling MAKES: 8 servings

Ingredients

• 1 package (.3 ounce) sugar-free lime gelatin
• 1/4 cup boiling water
• 2 cartons (6 ounces each) Key lime yogurt
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed
• 1 reduced-fat graham cracker crust (8 inches)

Directions
1. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt. Fold in whipped topping. Pour into crust.
2. Cover and refrigerate for at least 2 hours or until set. Yield: 8 servings.


Nutritional Facts
1 piece equals 194 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 159 mg sodium, 33 g carbohydrate, 0 fiber, 3 g protein. 

Diabetic Exchanges: 2 starch, 1/2 fat.


Recipe Source: Taste of Home

Diabetic Carrot Cake Recipe

Here's what you will need:

• Butter-flavored cooking spray
• 2 large egg whites, at room temperature (you can put the eggs in warm water for 10-15 minutes, or you can leave them out for an hour or so)
• ½ cup fat-free plain yogurt
• 3 tbsp canola oil
• ½ cup unsweetened applesauce
• 1/3 cup dark brown sugar, packed
• 2 tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking soda
• 2 tsp baking powder
• ¼ tsp salt (optional)
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 cup shredded carrots
• 4 oz unsweetened crushed pineapple with juice
• ¼ cup dark raisins  

1. Preheat the oven to 400°F.
2. Lightly coat a 9 x 13 cake pan with cooking spray. Dust with flour and tap out excess.
3. Whisk together egg whites, yogurt, canola oil, applesauce, brown sugar, and vanilla extract in a large bowl.
4. In a separate bowl, sift together the flour, baking soda, baking powder, salt (if you’re using it), nutmeg, and cinnamon.
5. In 3 parts, add dry ingredients to wet ingredients, stirring until just incorporated (don’t over-mix).
6. Mix in the shredded carrots.
7. Drain the juice from the pineapple. (If you want, you can keep the juice—makes a nice drink.) Stir the drained pineapple and raisins into the cake batter.
8. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
9. Bake for 40 to 45 minutes, until a tester (a knife or a toothpick) inserted in the center comes out clean.

Cool in the pan on a rack for 10 minutes. Slide a knife around the edges of the pan to loosen the cake. Invert onto the rack to cool completely. When the cake has cooled, you can frost it, if you want. NOTE: Cake Only:  If you frost this, the nutritional info will change (of course).

Nutritional Info (Per Serving)
103 calories (20% calories from fat)
3g protein
2g total fat (0.2g saturated fat)
19g carbohydrate
1g dietary fiber
123mg sodium

Diabetic Exchanges
1½ carbohydrate (1½ bread/starch)


Photo and Recipe Source: Endocrine Web

Chocolate Cake That's Diabetic Friendly

Who doesn't love chocolate cake - and this one is diabetic friendly

Ingredients:

• 2 eggs
• Non-caloric cooking spray
• 1 1/2 cups flour
• 1/4 cup DiabetiSweet
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 2/3 cup safflower oil
• 1/4 teaspoon vanilla extract
• 1 cup 2% milk

Directions:

Preheat oven to 350F. Spray 13”x9” cake pan with non-caloric cooking spray
Lightly beat 2 eggs (until just mixed). Combine beaten eggs and other ingredients in a large bowl. Mix until just blended (do not over-mix).
Bake for approximately 45 minutes (until an inserted knife comes out clean).

Each serving counting as ½ starch exchange and 1 fat exchange.

More diabetic desert recipes via Pinterest
https://www.pinterest.com/CEThompkins/diabetic-deserts/

Fantastic Diabetic Friendly Fudge Recipe

Ingredients

• 2-8 OZ. PKGS REDUCED FAT CREAM CHEESE
• 2-1 OZ SQS. UNSWEETENED CHOCOLATE-MELTED AND COOLED
• SUGAR SUBSTITUTE EQUAL TO 1 CUP SUGAR
• 1 TEASPOON VANILLA
• 1/2 CUP PECANS CHOPPED

Directions
In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigeraye overnight. Cut into 16 squares. serve chilled. Yields 16 servings.

Nutritional Facts
Servings 1 (Serving size 1 piece)
calories 147
Total Fat 14g
Saturated Fat 0g
Sodium 84mg.
Protein 3g
Carbohydrate 5g
Cholesterol 31mg
Fiber 0g
Dietary Exchange 3 Fat

Find more Diabetic friendly recipes at Diabetic Connect 

Diabetic Cheesecake Recipes

Peanut Butter Tops 25 Diabetic Snacks

Stomach grumbling or blood glucose a bit low? Reach for one of our top 25 consumer-tasted and dietitian-approved snacks. 

Diabetic Living's dietitians scoured the supermarkets to find the most nutritious packaged snacks, and a panel of taste-testers (including people with diabetes) ranked the treats. 

From chips and dip to cookies and popcorn, see which snacks were awarded the Diabetic Living What to Eat Seal of Approval.

Best Nut Butter
Winner: Simply Jif Creamy Peanut Butter (jif.com)

Why it won: 
Peanut butter is the quintessential snack, and this variety has less sodium and sugar than regular peanut butter and a really smooth, peanutty flavor. Plus, it's a good source of vitamin E, a powerful antioxidant.

Taste-tester's quote: "I like the creamy feel and good peanut flavor."

Nutrition facts per 2 tablespoons:

• 190 cal.
• 6 g carb.
• 16 g total fat (3 g sat. fat)
• 8 g pro.
• 65 mg sodium
• 2 g fiber

Honorable mention:

• Smucker's Natural Peanut Butter
• Arrowhead Mills Almond Butter

Source: Diabetic Living Online

Favorite Diabetic Friendly Deserts