Having diabetes doesn’t mean you have to lose your sweet tooth. You can eat anything you want to, as long as you control your portions. Diabetic friendly desserts help you cut down the level of carbohydrates, fats, and calories that you have, so that you can actually enjoy them and not worry too much about your diabetic diet. When searching for diabetic friendly desserts, you should take special care to make sure that these desserts are made using sugar free products, states DietHealthClub.com.
Recipes for diabetic desserts should use healthy oils, like canola oil or olive oil, instead of solid fats like Crisco or margarine. These are high in trans fats, which can lead to weight gain and heart disease over time. Butter is sometimes used in diabetes friendly desserts, but should only be used in small amounts.The use of skim milk, artificial sweeteners, and real fruits (instead of flavorings) are some of the things that make diabetic friendly desserts much healthier.
Recipes for Diabetic Friendly Desserts
Diabetic Friendly Cheesecake
Ingredients:
- 1 cup graham cracker crumbs
- 2 tbsp. unsalted butter, melted
- 1 cup No Calorie Sweetener
- 1 cup egg substitute
- 1 cup sour cram
- 3 tbsp. flour
- 1 tbsp. vanilla extract
- 21 oz. sugar free pie topping
Instructions:
Make the crust by mixing the graham crackers with melted butter until it is smooth. Using a spring form pan, press the crust until it covers the inside of the pan. Now, set this aside and begin making the filling by mixing the cream cheese, sour cream, flour and vanilla extract. When this is well blended, slowly add the egg substitute while stirring gently. When the filling is completely mixed, pour it into the crust.
Bake the cheesecake at 350 degrees F for 10 minutes. Afterwards, reduce the temperature to 250 degrees F. Bake for an additional 50 minutes. The center of the cheesecake should wobble when it is done. Allow the cake to cool to room temperature and then refrigerate. Add the pie topping an hour or two before you are ready to serve.
Banana-Split Cake
Instructions:
- 7 graham cracker sheets
- 2 cups of skim milk
- 4 medium bananas
- 10 oz. canned pineapple, crushed and drained
- 8 oz. light cream cheese
- 1 oz. instant vanilla pudding mix, sugar-free
- 8 oz. light whipped topping
- 3 tbsp. chopped pecans
- Cooking spray
Instructions:
Lightly spray the bottom of a 9×13 inch cake pan and cover the bottom with the gram cracker sheets. Then, using a medium bowl, prepare the pudding according to the package directions but using skim milk. Add the cream cheese to the pudding and whip until the mixture is well blended. Spread this mixture over the graham crackers. Add a layer of crushed pineapple, and then a layer of bananas. Then spread the whipped topping on top, followed by the pecans. Serve.
