You’re diagnosed with diabetes doesn’t mean you have to end up
missing out on desserts. A good rule of thumb here is that you must choose the
types of ingredients carefully, limit your portions and it’s best to serve on
actually special occasions.
Below are
some dessert recipes that use simple swaps to cut the fat, calories and sugar.
Be sure to cut back on carbs during your meal to make room for your dessert.
Cookies ‘n’ Cream Crunch
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| Photo: Oxmoor House |
Made with
sugar-free cookies and no-sugar-added ice cream, this dessert can be made and
stored in the refrigerator the night before your party. Add healthy
monounsaturated fat and a nutty flavor by sprinkling chopped pecans.
Ingredients
- 1 package sugar-free chocolate sandwich cookies, crushed
- 3 tablespoons lowered-calorie margarine, melted
- ⅓ cup pecans, chopped
- 1 quart vanilla no-sugar-added, fat-free ice cream, softened
Preparation
- Mix the first three ingredients; reserve one cup of the mixture. Press the remaining firmly in bottom of a 9-inch square pan. Freeze for 10 minutes.
- Spread ice cream over the mixture in the pan. Sprinkle reserved mixture over ice cream, gently press the mixture into ice cream, cover and freeze for at least 8 hours.
- To serve, let stand at room temperature for 5 minutes and cut into 9 squares.
Strawberry Shortcakes
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| Photo: Oxmoor House |
Surprisingly,
this classic dessert recipe contains only 1g fat and 113 calories per serving.
Make your own strawberry sauce from fresh strawberries, orange juice and
calorie-free sweetener.
Ingredients
- 1 tablespoon of calorie-free sweetener
- 1 tablespoon of cornstarch
- 1 cup of orange juice
- ¼ teaspoons of vanilla or almond extract
- 1½ cups of sliced fresh strawberries
- 6 sponge-cake dessert shells
Preparation
- Combine the first two ingredients in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly for one minute or until the mixture is thickened and bubbly. Remove from heat and stir in extract. Leave it cool completely.
- Combine orange juice mixture and strawberries in a bowl and stir gently. Cover and chill 30 minutes.
- To serve, spoon sauce over dessert shells.
Peanut Butter and Jelly Sandwich Cookies
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| Photo: Oxmoor House |
Use
low-sugar strawberry spread to keep the same fruity taste without spiking the
blood sugar. You should also try all-natural peanut butter, which is naturally
low in sugar and full of iron and immunity-boosting zinc.
Ingredients
- ¼ cup of margarine, softened
- ¼ cup of no-sugar-added creamy peanut butter
- ½ cup of “measures-like-sugar” calories-free sweetener
- ¼ cup of sugar
- 2 large egg whites
- 1 teaspoon of vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon of baking soda
- ⅛ teaspoon of salt
- Cooking spray
- ¾ cup of low-sugar strawberry spread
Preparation
- Preheat the oven to 350˚
- Beat peanut butter and margarine with a mixer at medium speed until creamy. Add sweetener and sugar and beat well. Add egg whites and vanilla, beating well. Combine flour, soda and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture and beat well.
- Shape dough into 40 one-inch balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350˚ for 8 minutes or until lightly browned. Cool slightly on pans, remove and let it cool completely on wire racks.
- Spread 1½ teaspoons of strawberry spread on the bottom of each of 20 cookies, top with the remaining cookies.
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