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40 Best Diabetic Dessert Recipes

40 Best Diabetic Dessert Recipes

Most diabetics, at times, crave for some sweet dishes. How about eating desserts that are safe for diabetics to eat? Most times, a low-carb dessert is an option. Luckily, there are numerous recipes out there for you to choose from. From Pear Bundt cake to marinated oranges, we assure you that in this list, you will find a flavorful and easy to make recipe for you.

 

It’s essential that diabetics monitor their sugar intake. For that reason, not all dessert recipes are good for your health. To avoid the likelihood of a spike in your blood sugar, try these recipes, as they are healthy.

 


1. Pear Bundt Cake

Source: Directly From Taste of Home 

pear-cake

Ingredients:

  • 1 Can Pears
  • 1 Package White Cake Mix
  • 2 Large Egg Whites
  • 2  Teaspoon Sugar

 

Recipe:

  1. Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes.
  2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter.
  3. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Dust with confectioners’ sugar.

 


2. Tiramisu

Source: From Taste of Home 

Ingredients:

  • ½ Cup Heavy Whipping Cream
  • 2 Cups Vanilla Yogurt
  • 1 Cup Fat-Free Milk
  • ½ Cup Brewed Espresso
  • Baking Soda
  • Raspberries

 

Recipe:

  1. In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto the bottom of an 8-in. square dish.
  2. In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in a dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers.
  3. Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.

 


3. Chocolate Cheesecake

Source: Directly From Taste of Home 

Ingredients:

  • ¾ Cup Graham Cracker Crumbs
  • 2 Melted Butter TBs
  • 1 Env. Gelatin
  • 1 Cup Cold Water
  • 4 Oz. Semisweet Chocolate
  • ½ Cup Sugar
  • ¼ Cup Baking Cocoa
  • 2 TSP Vanilla Extract
  • 2 Cups Raspberries

 

Recipe:

  1. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  2. For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
  3. In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour onto the crust; refrigerate for 2-3 hours or until firm.
  4. Arrange raspberries on top of cheesecake. Carefully run a knife around the edge of the pan to loosen.

 


4. Pear Tart

Source: Directly From Taste of Home

Ingredients:

  • 3 Tbsp Butter
  • ½ Cup Sugar
  • ¾ TSP Ground Cinnamon
  • ¾ Cup All-Purpose Flour
  • ⅓ Cup Walnuts
  • Fat-Cream Cheese
  • Sugar
  • Vanilla Extract
  • Reduced-Sugar Sliced Pears
  • Ground Cinnamon

 

Recipe:

  • Preheat the oven to 425°. Beat butter, sugar, and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. a fluted tart pan with a removable bottom coated with cooking spray.
  • For the filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears.
  • Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

 


5. Chili Lime Grilled Pineapple

Source: Directly From Taste of Home 

Ingredients:

  • 1 Pineapple
  • 3 TBS Brown Sugar
  • 1 TBS Lime Juice
  • 1 TBS Olive Oil
  • 1 TBS Honey
  • ½ TSP Chili Powder
  • Salt

 

Recipe:

  1. Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting.
  2. Grill pineapple, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

 


6. Molasses Cookies

Source: Directly From Taste of Home 

cookie

Ingredients:

  • 2/3 cup sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1/3 cup molasses
  • 2 cups white whole wheat flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 tablespoon confectioners’ sugar

 

Recipe:

  1. In a small bowl, beat sugar and oil until blended. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, salt, ginger, and cloves; gradually add to sugar mixture and mix well. Cover and refrigerate at least 2 hours.
  2. Preheat the oven to 350°. Shape dough into 1-in. balls; roll in confectioners’ sugar. Place 2 in. apart on baking sheets coated with cooking spray; flatten slightly. Bake for 7-9 minutes or until set. Remove to wire racks to cool.

 


7. Root Beer Float Pie

Source: Directly From Taste of Home 

Ingredients:

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

3/4 cup cold diet root beer

1/2 cup fat-free milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 9-in. graham cracker crust (about 6 oz.)

Maraschino cherries, optional

 

Recipe:

  1. Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust.
  2. Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight.
  3. Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

 


8. Peppermint Meringue

Source: Directly From Taste of Home 

 

Ingredients:

  • 2 large egg whites, room temperature
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2 peppermint candy canes, crushed

 

Recipe:

  1. In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy.
  2. Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.

 


9. Marinated Oranges

Source: Directly From Taste of Home 

Ingredients:

1 tablespoon grated orange zest

1 cup of orange juice

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1 tablespoon sugar

1 teaspoon vanilla extract

4 medium oranges, peeled and thinly sliced (about 3 cups)

Optional: Lime zest strips and vanilla yogurt

 

Recipe:

  1. Mix the first 6 ingredients, stirring until sugar is dissolved. Place oranges in a glass bowl; add juice mixture.
  2. Refrigerate, covered, until flavors are blended, 2-3 hours. If desired, top with lime zest strips and serve with yogurt.

 


10. Banana Chocolate Cake

Source: Directly From Taste of Home 

Ingredients:

1/3 cup butter, softened

Sugar substitute equivalent to 3/4 cup sugar

1/3 cup packed brown sugar

2 teaspoons vanilla extract

2 large eggs, room temperature

1/2 cup water

1-1/3 cups all-purpose flour

1/2 cup nonfat dry milk powder

3 tablespoons baking cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about 2 medium bananas)

Confectioners’ sugar

 

Recipe:

  1. Preheat the oven to 375°. Coat a 9-in. square baking pan with cooking spray.
  2. Cream butter, sugar substitute, and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda, and salt; add to creamed mixture just until combined. Stir in bananas.
  3. Transfer to the prepared pan. Bake until a toothpick inserted in the center comes out clean and the cake begins to pull from the sides of the pan, 23-28 minutes. Cool completely in a pan on a wire rack. Dust with confectioners’ sugar.

 


11. Peanut Butter Swirl Brownies

Source: Directly From Diabetic Living

Recipe:

  1. Preheat the oven to 350 degrees Fahrenheit. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside
  2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined (batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into the prepared pan.
  3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes or until the top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in a pan on a wire rack. Cut into bars.

 


12. Cookies N’ Cream Crunch

Source: Directly from Health

Ingredients:

  • 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
  • 1/3 cup chopped pecans
  • 3 tablespoons reduced-calorie margarine, melted
  • 1 quart vanilla no-sugar-added, fat-free ice cream, softened

 

Recipe:

  1. Combine the first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in the bottom of a 9-inch square pan. Freeze for 10 minutes.
  2. Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.

 


13. Sour Cream Banana Cake

Source: Directly From Just A Pinch 

Ingredients:

  • 1/2 stick
    butter, room temperature
  • 1/3 cup Splenda’s Splenda sugar blend
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups of flour
  • 1 tsp of baking powder
  • 1 tsp baking soda
  • 1 cup sour cream
  • 3 bananas, mashed

 


14. Sugar-Free Chocolate Bark

Ingredients:

  • 50 g cocoa butter about 1/2 cup
  • 1/2 cup unsweetened cocoa I used Ghirardelli
  • 1/4 cup low carb sugar substitute or 1 tbsp+ 2 tsp Truvia
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almonds chopped
  • 1/8 teaspoon sea salt optional
  • 1/4 teaspoon almonds finely chopped, optional

 

Recipe:

  1. Melt cocoa butter in a chocolate melter or double boiler.
  2. Stir in cocoa powder, sweetener, and salt.
  3. Keep on heat until dry ingredients have been well incorporated into the melted cocoa butter.
  4. Remove from heat. Stir in vanilla extract and chopped almonds.
  5. Pour out on the prepared pan or chocolate mold.
  6. Sprinkle with additional salt and chopped almonds if desired.

 


15. Fruit Salad

Source: Directly From Diabetes Self-Management

Ingredients:

  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh strawberries, hulled and sliced
  • 2 medium-size ripe peaches, thinly sliced
  • 1 cup seedless grapes
  • 2 tablespoons fresh lime juice
  • 2 tablespoons granulated sugar

 

Recipe:

  1. Combine the fruit in a large bowl. Combine the lime juice and sugar. Add to the fruit mixture and toss to blend. Allow the fruit salad to stand for 20 minutes before serving to allow flavors to blend.

 


16. Double-Chocolate Brownies

Source: Directly From Healthy

Ingredients:

1/2 cup butter, at room temperature

1 1⁄3 cups semisweet chocolate, chopped

2 eggs

1 cup superfine sugar

1 tsp. vanilla extract

1/2 cup all-purpose flour

2 tbsp. unsweetened cocoa powder

1 cup walnuts, roughly chopped (optional)

 

Recipe:

  • Grease 8-by-8-inch cake pan and line with parchment paper.
  • Preheat the oven to 350°F. Melt butter and 3/4 cup chocolate in a bowl set over gently simmering water or in the microwave; remove from heat and let cool.
  • Whisk eggs in a bowl with electric beaters. Gradually add sugar; beat continuously until mixture is thick and foamy and leaves a ribbonlike trail when beaters are lifted.
  • Add vanilla extract and chocolate mixture, and blend thoroughly. Sift flour and cocoa powder over the mixture and scatter in walnuts, if using, and remaining chocolate. Fold mixture together with a large spoon.
  • Pour batter into the pan and bake about 30 minutes or until a toothpick inserted in the middle comes out clean. If the top starts to look like it might burn before brownies are cooked through, place a piece of foil over the pan.
  • Cool brownies briefly in a pan; cut into 24 squares.
  • Cool brownies completely on wire rack. Store in an airtight container for 3 to 4 days.

 


17. Ginger Spiced Cupcakes

Source: Directly from Everyday Diabetic Recipes

Ingredients:

  • 1/2 cup canola oil
  • 2 egg whites
  • 1 egg
  • 2/3 cup sugar
  • 1 cup molasses
  • 1 cup unsweetened applesauce
  • 1 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/3 cup reduced-fat frozen whipped topping, thawed

 

Recipe:

  1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
  2. In a large bowl, beat the oil, egg whites, egg, and sugar until well blended. Add molasses and applesauce; mix well.
  3. In a small bowl, combine the flours, baking soda, ginger, allspice, cinnamon, and salt; gradually beat into applesauce mixture until blended. Spoon mixture into muffin tins, filling each about 2/3 full.
  4. Bake for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Just before serving, top each cupcake with 1 tablespoon whipped topping.

 


18. Fresh Fruit With Tahini

Source: Directly from Martha Stewart

Ingredients:

  • 1/4 cup tahini
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon honey
  • 2 tablespoons water
  • 4 cups sliced fruit, such as mango, black grapes, plums, and citrus
  • 1/4 cup toasted, unsweetened coconut flakes

 

Recipe:

  1. Combine tahini, applesauce, honey, and water in a food processor.
  2. Pulse until smooth.
  3. Arrange fruit in serving bowls.
  4. Drizzle with tahini sauce and top with toasted coconut.

 


19. Chocolate Mousse

Source: Directly from Ontrack Diabetes

Ingredients:

  • 7 oz (2 bars) Perugina or Ghirardelli bittersweet or dark chocolate
  • 2 Tbs strong coffee (I use decaffeinated espresso)
  • 2 Tbs orange liquor OR Bourbon (optional)
  • 2 medium egg yolks
  • ¼ cup granulated sugar substitute
  • 1 tsp pure vanilla extract
  • ¾ Cup + 3 Tbs whipping cream
  • 3 medium egg whites

 

Recipe:

  1. Break up 5 ounces of the chocolate. Place the chocolate, coffee, and liquor In a small pot. Cover and place the small pot in a larger pot of hot water that has been turned off the heat (this prevents scorching). Allow to melt.
  2. Beat together egg yolks and sugar substitute until frothy. Add the 3 Tbsp. whipping cream and the vanilla to the egg mixture and beat to combine.
  3. Whisk the melted chocolate until smooth and shiny. SLOWLY add the melted chocolate to the egg mixture, stirring constantly.
  4. Beat egg whites until stiff peaks form. Fold in ¼ of the egg whites to the chocolate to lighten the mixture. Fold in remaining egg whites.
  5. Grate the remaining 2 ounces of chocolate on the medium side of a box grater. Fold into the mixture.
  6. Beat the 3/4 cup of whipping cream until tripled in bulk and holds its shape. Fold the whipped cream into the rest of the mixture.
  7. Pour into six individual dessert glasses or into one large bowl.
  8. Chill for 4-5 hours.

 


20. Coconut Fruit S’mores

Source: Directly from Better Home & Garden 

 

Ingredients:

  • 4 ounces dark or semisweet chocolate, chopped
  • 3 tablespoons butter, melted and cooled
  • ⅓ cup flaked coconut
  • 12 marshmallows
  • 1 ⅓ cups fresh blackberries
  • 24 graham cracker squares

 

Recipe:

  1. Preheat broiler. Place chocolate in a small microwave-safe bowl. Micro cook on 50 percent power (medium) for 1-1/2 minutes. Let stand for 5 minutes. Stir until smooth. Let cool for 10 minutes.
  2. Line a baking sheet with foil; lightly coat with nonstick cooking spray.
  3. Place butter and coconut each in a shallow dish; roll marshmallows in butter and then coconut. Thread berries and marshmallows on 6-inch skewers and place on the prepared baking sheet. Sprinkle any remaining coconut atop marshmallows. Spoon chocolate onto half of the graham crackers and arrange on a platter.
  4. Broil skewers 3 to 4 inches from heat for 1 to 1-1/2 minutes or until coconut is lightly browned and marshmallows are puffed, turning once halfway through broiling.
  5. To serve, immediately top each chocolate-coated graham cracker with a skewer. Use remaining graham cracker to pull marshmallows and berries off skewers and form sandwiches. Makes 12 servings.

 


21. Mini Eclair Bites

Source: Directly from Everyday Diabetic 

Ingredients:

  • 2 cups reduced-fat graham cracker crumbs
  • 1/2 cup confectioners’ sugar
  • 1 1/2 stick margarine, melted
  • 1 (4-serving size) package sugar-free instant French vanilla pudding mix
  • 1 1/4 cup low-fat milk
  • 2 cups fat-free frozen whipped topping, thawed
  • 3/4 cup sugar-free chocolate frosting

 

Recipe:

  1. Preheat the oven to 350 degrees F. Line 18 mini-muffin cups with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and butter; mix well. Evenly press mixture into paper liners. Using your fingers, press over the bottom and up sides of liners.
  3. Bake for 5 minutes, or until the crust begins to brown. Remove from oven and cool completely.
  4. In a medium bowl, whisk pudding mix and milk. Fold in whipped topping. Place in a resealable plastic bag and snip off one corner. Fill graham cracker crusts evenly with pudding mixture.
  5. In a small microwave-safe bowl, heat frosting 10 to 15 seconds; stir until smooth and pourable. Place in a small resealable plastic bag and snip off one corner. Top pudding mixture with a dollop of chocolate frosting. Refrigerate 4 hours or until ready to serve.

 


22. Soft Snickerdoodles

Source: Directly from Better Recipes

cookie


23. Sugar-Free Pineapple Cake

Source: Directly from Rose Bakes

Ingredients:

1 Pillsbury Sugar-Free Yellow Cake prepared according to package directions in a 9×13 pan

(you’ll need eggs, oil, and water for the cake mix!)

1 (8 oz) container of Sugar-Free Cool Whip

1 (20 oz) can of crushed pineapple in juice (undrained)

1 (1.5 oz) box of Jell-O Sugar-free Instant Vanilla pudding mix (just the mix, do not make the pudding!)

 

Recipe:

  1. Bake the cake in a 9×13″ cake pan according to package directions.  Allow it to cool completely!!
  2. In a mixing bowl, stir together the dry pudding mix, Cool Whip, and pineapple. Mix it until it’s thoroughly combined!
  3. Spread over the chilled cake (right in the pan!) and let it chill for at least an hour!

 


24. Carrot Cake

Source: Directly from Amanda’s Cooking 

Ingredients:

1-1/2 cups all-purpose flour

2/3 cup flaxseed meal

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/4 teaspoon salt

3 cups finely* shredded carrot (about 6 medium) (3 large for me)

1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten

1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup granulated sugar

1/2 cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar

1/2 cup canola oil

1 recipe Fluffy Cream Cheese Frosting

 

Recipe:

  1. Preheat the oven to 350°F. Grease the bottom of a 15x10x1-inch baking pan; line the bottom of the pan with waxed paper.
  2. Grease and lightly flour the waxed paper and the sides of the pan. Set aside.
  3. In a large bowl, stir together flour, flaxseed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
  4. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil. Add egg mixture all at once to the flour mixture. Stir until combined. Spoon batter into prepared pan, spreading evenly.
  5. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack. Cool completely.
  7. Transfer cake to a large cutting board. Using a 2-inch round cutter, make cutouts in the cake, leaving as little space as possible between cutouts. For each serving, place one of the cake cutouts on a serving plate.
  8. Spread or pipe about 1 tablespoon Fluffy Cream Cheese Frosting atop the cake round. Top with a second cake round and about 1 tablespoon additional frosting. If desired, garnish with coarsely shredded carrot.

 


25. Gummy Worms

Source: Directly from Everyday Diabetic Recipes

Ingredients:

  • 2 packages (4-serving size) sugar-free gelatin (any flavor)
  • 2 (0.13-ounce) envelope unsweetened soft drink mix* (like Kool-Aid, any flavor)
  • 3/4 ounce (3 envelopes from a 1-ounce box) unflavored gelatin
  • 1 cup boiling water

 

Recipe:

  1. Coat an 8-inch square baking dish with cooking spray.*
  2. In a medium bowl, combine all the ingredients until dissolved. Pour into the baking dish, cover, and chill for 2 to 3 hours, or until completely set.
  3. Cut into 1/4-inch strips to form thin “worms” for serving as is or decorating other treats.

 


26. Crustless Pumpkin Pie

Source: Directly from Emory Health

Ingredients:

– 1 can of pumpkin (15-ounces)

– 1/3 cup of Splenda®, granulated

– 2 tablespoons of agave nectar

– 1 teaspoon of pumpkin pie spice

– ½ teaspoon of ground nutmeg

– ½ teaspoon of ground ginger

– ½ cup of egg beaters

– ½ teaspoon of vanilla

– ¾ cup of evaporated fat-free milk

 

Recipe:

  1. Preheat the oven to 350F. Coat an 8-inch baking pan with cooking spray
  2. Combine the Splenda®, agave nectar, pumpkin pie spice, nutmeg, and ginger. Slowly add the eggbeaters and vanilla; lightly beat until combined.
  3. Gradually incorporate the evaporated milk into the mixture
  4. Pour the mixture into the baking pan. Bake for 45 to 50 minutes. You will know that it is done when the center appears set when gently shaken.
  5. Once cooled, cover and chill the dish for at least 2 hours before serving
  6. Prior to serving, use a spatula to loosen the pie from the sides of the pan. Cut the pie into wedges.

 


27. German Chocolate Cake

Source: Directly from O Taste & See

Ingredients:

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 sticks melted butter – divided
  • 1 cup unflavored Greek yogurt
  • 3/4 cup Truvia baking blend
  • 4 eggs separated
  • 2 whole eggs
  • 2 tsp vanilla
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1-2 cups buttermilk

 

Pecan Frosting:

  • 12 oz can evaporate milk
  • 1/3 cup Truvia baking blend
  • 1 egg
  • 1 Tbsp all-purpose flour
  • 2 Tbsp butter – cut in small pieces
  • 2 tsp vanilla
  • 1 1/2 cup unsweetened coconut
  • 1/2 cup chopped pecans

 

Recipe:

  1. Preheat oven to 350 degrees
  2. Spray 3-8 or 9 inch round baking pans with nonstick spray and line the bottoms with parchment paper
  3. Sift flour, soda, and salt together and set aside
  4. In a large bowl, beat 4 egg whites until stiff peaks form, set aside.
  5. In a medium bowl, mix 4 Tbsp (1/2 stick) melted butter with cocoa powder then add Greek yogurt to form a paste – set aside
  6. In a large bowl of a stand mixer, cream 8 Tbsp (1 stick) butter with Truvia until fluffy
  7. Add the 4 egg yolks, one at a time, beating after each addition
  8. Now, add the vanilla and chocolate paste blending until well combined
  9. Alternate adding flour mixture and 1 cup buttermilk
  10. If the batter is thicker than normal cake batter add up to 1 extra cup of buttermilk until the proper consistency has been achieved.  DO NOT add more than 1 extra cup or the cake will not set properly
  11. Divide batter evenly between prepared pans. Bake at 350 for 20-25 minutes or until a toothpick inserted into the center comes out clean
  12. When cakes are done, turn the oven off, crack the door and leave them in 5 minutes before removing to a baking rack to finish cooling
  13. When pans are cool enough to handle, remove cakes and allow to cool completely before frosting

 


28. Black Bean Brownies

Source: Directly from Have Cake Will Travel

 


29. Apple Coffee Cake

Source: Directly from TypeFreeDiabetics

bean brownie

Ingredients:

  • 5 C tart apples, cored, peeled, chopped
  • 1 C sugar or replace with 1/4 Tsp Stevia Concentrated Powder plus unsweetened applesauce
  • 1 C dark raisins
  • 1/2 C pecans, chopped
  • 1/4 C vegetable oil
  • 2 tsp vanilla
  • 1 egg, beaten
  • 2-1/2 C
    sifted all-purpose flour
  • 1-1/2 tsp  baking soda
  • 2 tsp
    ground cinnamon

 

Recipe:

  1. Preheat the oven to 350¼ F.
  2. Lightly oil a 13x9x2-inch pan.
  3. In a large
    mixing bowl, combine apples with sugar or Stevia powder and applesauce, raisins, and pecans; mix well. Let stand
    30 minutes.
  4. Stir in oil, vanilla, and egg.
  5. Sift together flour, soda, and cinnamon;
  6. Stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.
  7. Turn batter into pan.
  8. Bake for 35 to 40 minutes.
  9. Cool cake slightly before serving.

 


30. Basic Chocolate Cake

Source: Directly from Genius Cake 

Ingredients:

  • Cups all-purpose flour
  • 1⁄2 cup Splenda granular
  • 1⁄2 cup Splenda brown sugar blend
  • 3⁄4 cup cocoa powder
  • 1 1⁄2 teaspoons baking powder
  • 1 1⁄2 teaspoons baking soda
  • 1⁄2 teaspoon salt
  • 1 1⁄4 cups low-fat buttermilk
  • 1⁄4 cup vegetable oil
  • 1⁄2 cup Egg Beaters egg substitute
  • 2 teaspoons vanilla extract
  • 1 cup hot strong black coffee

 

Recipe:

  1. Preheat the oven to 350 degrees F.
  2. Grease a deep cake pan or bundt with non-stick cooking spray set aside.
  3. Blend flour, Brown Sugar Blend, baking powder, baking soda, cocoa powder, and salt in a large mixing bowl.
  4. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
  5. Add flour to the mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).
  6. Pour batter into a cake pan or bundt pan.
  7. Bake for 35 minutes, until an inserted toothpick in the center of the cake comes out clean. Let cool in the pan for 5 minutes.

 


31. Deconstructed Raspberry Pie

Source: Directly from Taste of Home 

Ingredients:

2-2/3 cups fresh raspberries

2 teaspoons sugar

1/2 cup graham cracker crumbs

2 tablespoons butter, melted

4 tablespoons whipped cream in a can

1/4 teaspoon baking cocoa

 

Recipe:

  1. In a small bowl, combine raspberries and sugar; set aside.
  2. In another small bowl, combine cracker crumbs and butter. Press into an 8×6-in. The rectangle on an ungreased baking sheet. Bake at 350° for 5-6 minutes or until lightly browned. Cool completely on a wire rack. Break into large pieces.
  3. To assemble, divide half of graham cracker pieces among four dessert plates; top with 1/3 cup raspberries. Repeat layers. Top each with 1 tablespoon whipped cream and dust with cocoa.

 


32. Chocolate-Hazelnut Banana Crepes

Source: Directly from Taste of Home

Ingredients:

2 large eggs

2 large egg whites

3/4 cup water

1/2 cup 2% milk

1 tablespoon canola oil

1 cup all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

2 tablespoons butter

2 tablespoons brown sugar

4 medium bananas, peeled and sliced

1/3 cup Nutella

 

Recipe:

  1. In a large bowl, whisk the eggs, egg whites, water, milk, and oil. Combine the flour, sugar, and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat.
  4. Spread Nutella over each crepe; top with bananas. Roll up and serve.

 


33. Strawberry-Citrus Freezer Pops

Source: Directly from Martha Stewart

Ingredients:

2 cups fresh strawberries, sliced

6 tablespoons water

1 tablespoon sugar

10 freezer pop molds or 10 paper cups (3-ounce size) and 10 wooden pop sticks

2 cups clementine segments (about 10), seeded if necessary

 

Recipe:

  1. Place strawberries, water, and sugar in a food processor; pulse until combined. Divide among molds or cups. Top molds with holders; if using cups, top with foil and insert sticks through the foil. Freeze until firm, about 2 hours.
  2. Wipe the food processor clean. Add clementines and orange juice; pulse until combined. Spoon over the strawberry layer. Freeze, covered, until firm.

 


34. Lemon Berry Tartlets

Source: Directly from Taste of Home

cake

Ingredients:

2/3 cup frozen unsweetened raspberries, thawed and drained

1 teaspoon confectioners’ sugar

1 package (1.9 ounces) frozen miniature phyllo tart shells

4 ounces reduced-fat cream cheese

2 tablespoons lemon curd

Fresh raspberries, optional

 

Recipe:

  1. In a small bowl, combine raspberries and confectioners’ sugar; mash with a fork. Spoon into tart shells.
  2. In a small bowl, combine cream cheese and lemon curd. Pipe or spoon overfilling. Top with fresh raspberries if desired.

 


35. Star-Spangled Parfaits

Source: Directly from Taste of Home

Ingredients:

2 cups fresh strawberries, cut into 1/2-inch pieces

2 cups fresh blueberries

4 teaspoons reduced-fat raspberry walnut vinaigrette

3/4 cup fat-free vanilla or strawberry Greek yogurt

2 teaspoons minced fresh mint

Unsweetened shredded coconut, optional

 

Recipe:

  1. Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint.
  2. Spoon strawberries into four parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.

 


36. Cherry & Spice Rice Pudding

Source: Directly from Taste of Home

Ingredients:

4 cups cooked long-grain rice

1 can (12 ounces) evaporated milk

1 cup 2% milk

1/3 cup sugar

1/4 cup water

3/4 cup dried cherries

3 tablespoons butter, softened

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

 

Recipe:

  1. In a large bowl, combine the rice, evaporated milk, milk, sugar, and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.
  2. Cover and cook on low for 2-3 hours or until the mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.

 


37. Cinnamon Nut Bars

Source: Directly from Taste of Home

Ingredients:

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup sugar

1-1/2 teaspoons ground cinnamon

1-1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 large egg, room temperature, beaten

1/3 cup canola oil

1/4 cup unsweetened applesauce

1/4 cup honey

1 cup chopped walnuts

ICING:

1 cup confectioners’ sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 tablespoon water

2 tablespoons honey

 

Recipe:

  1. Preheat the oven to 350°. In a large bowl, combine flours, sugar, cinnamon, baking powder, and baking soda. In another bowl, combine egg, oil, applesauce, and honey. Stir into dry ingredients just until moistened. Fold in walnuts.
  2. Spread batter into a 13×9-in. baking pan coated with cooking spray. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Combine icing ingredients; spread over warm bars. Cool completely before cutting into bars.

 


38. Sweet Potato Frozen Yogurt Pops

Source: Directly from Taste of Home

Ingredients:

  • 2 cartons (6 ounces each) honey Greek yogurt
  • 1 cup mashed sweet potatoes
  • 1/4 cup fat-free milk
  • 1/2 teaspoon ground cinnamon
  • 6 freezer pop molds or paper cups (3 ounces each) and wooden pop sticks

 

Recipe:

  1. Place the first 4 ingredients in a food processor; process until smooth. Pour into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through the foil. Freeze until firm.

 


39. Baked Elephant Ears

Source: Directly from Taste of Home

Ingredients:

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

2 cups all-purpose flour

4-1/2 teaspoons sugar

1/2 teaspoon salt

1/3 cup cold butter, cubed

1/3 cup fat-free milk

1 large egg yolk

 

FILLING:

2 tablespoons butter, softened

1/2 cup sugar

2 teaspoons ground cinnamon

 

CINNAMON SUGAR:

1/2 cup sugar

3/4 teaspoon ground cinnamon

 

Recipe:

  1. In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar, and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate for 2 hours.
  2. Preheat the oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18×10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten.
  1. In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with 1 slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip the dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake for 7-9 minutes or until golden brown. Cool on wire racks.

 

Nutrition Facts

1 elephant ear: 109 calories, 4g fat (2g saturated fat), 18mg cholesterol, 76mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

 


40. Frozen Chocolate Monkey Treats

Source: Directly from Taste of Home

Ingredients:

  • 3 medium bananas
  • 1 cup dark chocolate chips
  • 2 teaspoons shortening
  • Toppings: chopped peanuts, toasted sweetened shredded coconut and/or colored jimmies

 

Recipe:

  1. Cut each banana crosswise into 6 pieces (about 1 in.). Insert a toothpick into each piece; transfer to a waxed paper-lined baking sheet. Freeze until completely firm, about 1 hour.
  2. In a microwave, melt chocolate and shortening; stir until smooth. Dip banana pieces in chocolate mixture; allow excess to drip off. Dip in toppings as desired; return to the baking sheet. Freeze at least 30 minutes before serving.

 


Our Journey, Our Mission, Our Health

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