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Diabetic Recipes
We have listed some diabetic recipes that we think
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recipes. You will find diabetic main courses, diabetic
desserts, diabetes snacks, and diabetic breads.
Diabetic Recipes - Diabetic Desserts
Chocolate Cake
Ingredients
6 tablespoons reduced-calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated
sugar substitute, divided
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Directions
Preheat oven to 325 degrees F. Spray bundt pan
with nonstick cooking spray; set aside. In small
saucepan over medium heat, melt 2 tablespoons
margarine; remove from heat. Stir in cocoa and
chocolate extract. Set aside to cool. Into small
bowl, sift together flour, baking powder, baking
soda and salt. Set aside.
In large bowl with electric mixer at medium
speed, cream remaining margarine, sugar, 9 packets
Sweet'n Low (or 3 teaspoons bulk), egg substitute,
vanilla and orange peel. Beat in reserved chocolate
mixture. Add flour mixture alternately with
buttermilk, beginning and ending with flour and
beating well after each addition.
In large metal bowl with electric mixer at high
speed, beat egg whites, cream of tartar and
remaining Sweet'n Low until stiff peaks form. Spoon
into prepared pan. Bake 30 minutes or until wooden
toothpick inserted in center comes out clean. Cool
10 minutes. Remove cake from pan and cool completely
on rack.
Makes 12 servings.
Serving size:
Yield:
Exchanges:
Nutrition: |
1/12 recipe
12
1 Starch, 1 Fat
112 Calories, 3 g Protein, 18 g Carbo, 4 g Fat |
Strawberry Smoothy
Ingredients
1 8-ounce carton plain nonfat yogurt
1/4 cup skim milk
3 packets Equal® or 1 teaspoon Equal® Measure
3 cups frozen strawberries
1 cup ice cubes
Directions
In a blender container combine yogurt, milk and
Equal®. With the blender running, add berries a few at
a time through opening in lid. Blend until smooth,
then add ice cubes one at a time through opening in
lid, blending until slushy. Pour into glasses.
Makes 4 six-ounce servings.
Serving size:
Yield:
Exchanges:
Nutrition: |
6 ounces
4
1/2 Milk, 1 Fruit
82 Calories, 4 g Protein, 17 g Carbo, 0 g Fat |
Fake Fudge
Ingredients:
1 cup 2% milk
3/4 cup unsweetened cocoa powder
5 tbsp unflavored gelatin (5 pkg)
1 cup water
1/2 cup sweetener equiv. to sugar**
1 tsp artificial brandy extract
Instructions:
Preparation 10 min, standing time 4 hours.
In small saucepan, combine milk and cocoa. Whisk until
there are no lumps
of cocoa. Cook over medium heat, stirring for about 5
min or until
thickened. (This cooks out the raw cocoa taste.)
In another small saucepan, sprinkle gelatin over water;
let stand for
5 min to soften.
Heat over low heat, stirring, until gelatin dissolves.
Stir into cocoa
mixture.
Stir in sweetener (artificial sweetener like SugarTwin
equivalent to 1/2
cup sugar) and brandy extract. Remove from heat.
Pour into 8 inch square baking dish. Let stand at room
temperature 4 hours
or until firm.
To remove from pan, cut around edges with a sharp knife.
Place dish in
shallow pan of hot water for about 30 seconds just to
slightly soften
bottom. Loosen one corner, then quickly flip gel out
onto clean cutting
surface.
With sharp knife, cut evenly in 10 one way and 10 the
other way. Place in
container, cover and refrigerate. Will keep up to 1 week
in refrigerator.
Makes 100 squares.
3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein,
13 calories
14 squares (about 1/8 recipe) 1 milk choice, 59 calories
7 g carbohydrate,
7 g protein, 2 g fat
Source: Choice Desserts by Kay Spicer 1986 Shared
Cutout Cookies and Sugar Free Icing
Source: ADA Holiday Cookbook
Author: Betty Wedman, MS, RD
Ingredients for Cookies:
1/2 c margarine
1/2 c sugar
1 tsp vanilla
1 egg
2 c flour
2 tsp baking powder
Directions:
Cream margarine and sugar together. Add vanilla and
egg. Sift flour and baking powder and add to dough. Roll
and make cutouts. Sometimes the dough is too sticky so
you need to add a little more flour. Bake at 375 degrees
for about 10 minutes.
Icing:
Beat 2 egg yolks and divide evenly into four small
bowls. Add liquid food coloring as follows:
Blue or Green = 1/4 tsp
Red or Yellow = 1/2 tsp
Makes 36 Cookies.
Dietary Exchanges:
1 Bread
1 Fat
Nutrients per Serving:
120 Calories
2 g Protein
15 g Carbohydrate
4 g Fat
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