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Diabetic Recipes – Desserts


Source: Desserts for Diabetics
Author: Mabel Cavaiani, R. D. with Anne Blocker

This sauce is good on ice milk, ice cream, frozen yogurt, plain cake, and pudding. I also like to add it to my cereal and milk in the morning.


3 c unsweetened fresh or frozen blueberries
3 c water
2 tbsp cornstarch
1 tbsp lemon juice
1 tbsp margarine
dry sugar substitute equal to 1/2 c sugar
1/4 tsp salt


Combine blueberries and water in a saucepan, cover, and simmer for 10 minutes. Drain well, reserving the juice. Place drained blueberries and cornstarch, along wtih 1/2 cup of the blueberry juice, in a food processor and blend until smooth. Combine blended mixture with remaining juice in a saucepan, and cook, stirring, until thickened. Remove from heat and add lemon juice, margarine, dry sugar substitute, and salt. Stir until margarine is melted. Serve warm or chilled.

Makes 12 (1/4 Cup) Servings.

Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate Choice

Sugar Per Serving: None.
Low Cholesterol Diets: Recipe is suitable as written.
Low Sodium Diets: Omit salt. Use salt-free margarine.

Nutrients Per Serving:
36 Calories
1 g Fat
7 g Carbohydrate
56 mg Sodium
1 g Protein
0 mg Cholesterol



Source: Desserts for Diabetics
Author: Mabel Cavaiani, R. D. with Anne Blocker


16-oz can solid pack pumpkin
12-oz can evaporated fat-free milk
1/3 c packed brown sugar
2 large eggs
1 to 2 tsp pumpkin pie spice
dry sugar substitute equal to 1/4 c sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 c chopped pecans


Place pumpkin, milk (add enough water to it to equal 1 1/2 cups, if necessary), brown sugar, eggs, pumpkin pie spice, dry sugar substitute, salt, and vanilla in a mixer bowl and mix at medium speed until smooth and creamy. Pour into an 8-inch square baking pan that has been sprayed with cooking spray or greased with margarine. Sprinkle pecans evenly over top of pudding. Bake at 325 degrees (300 degrees if you are using a glass baking dish) for about 1 hour, or until a knife comes out clean from the center of the pudding. Cool to room temperature. Cut three by four.

Makes 12 Servings.

Dietary Exchanges: 1 Starch and 1 Fat or 1 Carbohydrate choice

Sugar Per Serving: 1.3 tsp or 5 grams
Low Cholesterol Diets: Omit eggs. Use 1/2 cup egg whites or liquid egg substitute
Low Sodium Diets: Omit Salt.

Nutrients Per Serving:
105 Calories
4 g Fat
14 g Carbohydrate
142 mg Sodium
4 g Protein
47 mg Cholesterol



Source: The Diabetic Dessert Cookbook
Author: Coleen Howard


1/2 c diet margarine
3/4 c sugar substitute
2 tsp vanilla extract
1/3 c egg whites
2 c cake flour
2 tsp baking powder
2 tbsp instant dry milk
1/2 c lukewarm water
1/2 c slivered almonds


Preheat oven to 350 degrees F. In a large bowl, cream together the margarine, sugar substitute, and vanilla extract. Add the egg whites and beat well. In a separate small bowl, mix together with a fork the flour, baking powder and dry milk. Add the dry mixed ingredients to the large bowl. Mix well. Add the lukewarm water and beat well. Place the batter in a 9″ x 9″ square nonstick cake pan. Sprinkle the slivered almonds on top of the batter. Bake for 30 to 35 minutes. Place on a wire rack to cool. Cut into 2″ squares.

Makes 32 Servings.

Dietary Exchanges: 1/2 Fat, 1/3 Carbohydrate

Nutrients Per Serving:
47.8 Calories
5.15 g Carbohydrate
0 mg Cholesterol
2.53 g Fat
.302 g Fiber
1.21 g Protein
17.2 mg Sodium



Source: The Complete Step-by-Step Diabetic Cookbook
Editor: Anne C. Chappell, M.S., M.P.H., R.D


1 (0.3-oz) pkg sugar-free strawberry-flavored gelatin
1/2 c water
1 1/2 c sliced fresh strawberries
2/3 c instant nonfat dry milk powder
6 ice cubes


Combine gelatin and water in a small saucepan, stirring well. Let stand 1 minute. Cook over low heat stirring constantly, 1 minute or until gelatin dissolves. Combine gelatin mixture, strawberries and milk powder in container of an electric blender. Cover and process until smooth.  Add ice cubes, one at a time, processing until blended. Spoon mixture evenly into 6 parfait glasses. Cover and chill.

Makes 6 Servings.

Dietary Exchanges: 1/2 Skim Milk

Nutrients Per Serving:
45 Calories
7 g Carbohydrate
4 g Protein
78 mg Sodium
1 mg Cholesterol
Trace Fiber
Trace Fat