Diabetic recipes (UK) can be difficult to find sometimes. There are a number of great websites where diabetic recipes (UK) can be fight. A few of these include:

  • Diabetes.org.uk
  • AllRecipes.co.uk
  • UKTV.co.uk
  • Healthy-diabetic-recipes.co.uk

 

Diabetic Dessert Recipes UK

 

Diabetes.org.uk, in particular, has some great diabetic dessert recipes (UK) that you can use. In addition, when searching for diabetic dessert recipes, the website has provided a search engine for its recipes that is incredibly easy to use. One of the best diabetic dessert recipes (UK) it features is their Summer Berry Crush, which only includes 175 calories and 33 grams of carbohydrates. It is also extremely easy to make. Please try the following:

 

Summer Berry Crush

Ingredients

  • 200g/7 oz frozen mixed summer berries, defrosted
  • 200g carton virtually fat free fromage frais
  • 1 tablespoon caster sugar or intense sweetener to taste
  • 25g/1oz Amarreti biscuits, lightly crushed

 

Instructions

Gently fold together all the ingredients, and spoon into serving glasses.

 

Diabetic Sponge Cake Recipes UK

 

Diabetic cake recipes (UK) bring a great ending touch to any diabetic meal. Many people enjoy diabetic sponge cake in particular. AllRecipes.co.uk has a number of sponge cake diabetic recipes (UK) that you can try. One of their most impressive diabetic recipes (UK) is their Mocha Sponge Cake recipe. Enjoy the following recipe, and be sure to visit this website and the others listed in this article for more great diabetic recipes (UK).

 

Mocha Sponge Cake

Ingredients

  • 175g (6 oz) butter
  • 175g (6 oz) caster sugar
  • 150g (5 oz) flour
  • 25g (1 oz) cocoa powder
  • 1 tbsp. water mixed with 1 tsp instant coffee granules (or coffee essence)
  • 3 small eggs

 

Filling:

  • 50g (2 oz) butter
  • 1 tsp. instant coffee granules in 1 tsp. water
  • 1 tbsp. cocoa OR 25g (1 oz) melted chocolate
  • 75 g (3 oz) icing sugar, or as needed

 

Instructions

1. Preheat the oven to 180 C / Gas mark 4.

2. Cream butter and sugar. Add in eggs and coffee. Sieve in flour and cocoa (drinking chocolate will leave you with granulated sugar in your sieve!). Combine well.

3. Divide batter into two 18cm (7 in) greased and floured sandwich tins. Bake for 20 to 25 minutes in the preheated oven.

4. Do the skewer or bounce test and leave to cool 5 minutes in the tin before turning on to the rack.

5. For the filling, cream the butter until almost white. Add in flavourings and icing sugar. Spread over one half of the cake when they are cool. Turn the other upside-down so the domed top sits on the buttercream. Ice with chocolate, coffee or a mixed icing, or melted chocolate with added coffee!

Tip:

The more coca you add, the more self-rising flour you lose, so if your cakes start to get a bit solid, add a teaspoon of baking powder in to give it a lift.