Do u know any diabetic friendly dessert recipes?

My father just found out he is diabetic a few months ago. And I usually send out goodies and sweets for xmas every year, so now I need to find something suitable for him as well....I have no ideas....do you? I need dessert recipes for him.


thanks so much!Do u know any diabetic friendly dessert recipes?
Please see www.diabeticpastrychef.comDo u know any diabetic friendly dessert recipes?
I can imagine how your father feels because I am going thru the same thing. It really sucks during the holidays because we can no longer enjoy foods that we were used to eating like mashed potatoes, sweet potatoes, stuffing, rolls, things to that extent.....and then there are the desserts....cheesecakes, cookies, cakes and pies.....





I found a recipe for orange jello salad that is made with the good stuff but I adapted it to make it diabetic friendly...





1 15 1/2-ounce can crushed pineapple (find the one that is in unsweeted pineapple juice or sweetened with Splenda - it is something new that I recently found)





1 6-ounce package orange Jell-O or any other gelatin (get the sugar free jello)


1 cup coconut (find the unsweetened coconut or use the small packs of coconut in the freezer section....check the sugar content in it, the less the better)


2 cups buttermilk


1 cup pecan pieces (optional)


1 12-ounce container whipped topping (use the sugar free kind)





Instructions


Pour pineapple and its juice into saucepan and bring to a boil. Remove from heat and stir in Jell-O until dissolved. Cool. Mix in coconut and buttermilk. Add pecans, if desired. Fold in whipped topping. Pour in bundt pan or ring mold that has been sprayed lightly with cooking spray. Refrigerate until congealed.





If your Dad likes coconut or custard pie...here is a recipe that I fixed for Thanksgiving and instead of sugar I used sugar subsititute.....I wanted to use Splenda but all of it was gone so I go the Wal-Mart Great Value brand and it turned out great. I used the same coconut I used in the jello salad for my pie...





Crustless Coconut Pie


Serves 8





4 eggs


1/4 c. butter


1 c. sugar


1/4 c. flour


1/2 tsp. baking powder


2 c. milk


1 tsp. vanilla


1/4 tsp. salt


1 c. coconut





Put all ingredients in blender or food processor %26amp; blend well. Pour into greased 10'; pie pan. Bake at 350 degrees for 1 hour.





I have another recipe that came from my husband's grandmother. She loved Peanut butter and bananas and she had a recipe for Sugar Free Peanut Butter Banana Pudding. She was diabetic. Here is her recipe:





1 pkg vanilla sugar free, fat free instant pudding mix


2 c. fat free milk


1/3 c. no sugar added creamy peanut butter


1 (8 oz) carton fat-free sour cream


42 vanilla wafers, divided


6 small bananas, divided


1 (8 0z) carton frozen fat free whipped topping, thawed


1 T. lemon juice





Prepare pudding mix according to package directions, using a whisk and 2 cups fat free milk. Do not use an electric mixer! Add peanut butter and sour cream, stirring well with wire whisk.


Line bottom of a 2 1/2 qt. casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with 1/3 each of pudding mixture, banana slices, and whipped topping. Repeat layers twice using remaining wafters, pudding mixture, bananas, and topping. Cover and chill at least 2 hours. Pell and slice remaining 2 bananas, toss with lemon juice. Arrange slices around outer edges of dish.





You could probably adapt any recipe and substitute the regular sugar for Splenda or sugar substitute. There are diabetic dessert cookbooks out there. I have one and can't wait to try some of the desserts in there.
German Chocolate Angel Pie


3 egg whites, room temperature


1/4 teaspoon salt


1/4 teaspoon cream of tartar


3/4 cup sugar


1 tablespoon plus 1 teaspoon vanilla extract, divided


1 (4-ounce) bar German Sweet Chocolate


3 tablespoons water


1 container (8-ounce) fat free frozen whipped topping, thawed





Makes 8 servings





Preheat the oven to 300掳F.





In a mixing bowl, beat the egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form. Fold in 1 tablespoon vanilla. Spoon into a 9-inch pie plate coated with cooking spray and form a nest-like shell. Bake for 45 minutes. Cool.





In a microwave-safe cup, melt the chocolate in the water for 1 minute, stir until melted. Cool. Add remaining vanilla. Fold whipped topping into cooled chocolate. Spoon into the meringue shell.





To Prepare and Eat Now: Freeze until firm enough to slice.





To Freeze: Freeze. To store, wrap, label, and freeze.





To Prepare After Freezing: Thaw slightly to serve.





Nutritional Information Per Serving :


Calories 198, Protein (g) 2, Carbohydrate (g) 37, Fat (g) 4, Calories from Fat (%) 17, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 110.





Diabetic Exchanges:


2.5 other carbohydrate, 1 fat.
Tropical Nut Cookies





Submitted By: carole





The added fruit provides the sugar in these cookies. Great for a healthy snack.


Ingredients:


1 large egg or 1/4 cup refrigerated or frozen egg product, thawed


2 medium ripe bananas, peeled and mashed


1/4 cup drained, crushed pineapple (juice-pack)


1 teaspoon vanilla


1 1/4 cups all-purpose flour


1/3 cup unsweetened flaked coconut


1/2 teaspoon baking powder


1/2 teaspoon salt


1/2 cup macadamia nuts, chopped


Directions:


Preheat oven to 375 degrees F. Line a large baking sheet(s) with parchment paper or a baking mat. In a medium bowl combine the egg, the bananas, the pineapple and the vanilla. Whisk to blend. Add the flour, the coconut, the baking powder and the salt. Mix to blend. Stir in the nuts. Drop tablespoonfuls of dough, 2-inches apart, on the prepared baking sheet(s). Bake until lightly browned, about 10 - 12 minutes. Remove from rack and cool on pan(s) for 10 minutes. Transfer cookies to a rack and cool completely. Store in a tightly covered container.





Number of Servings: about 24 cookies
Reduce the sugars and carbohydrates then. Or use the artificial sweetener aspartame instead. This should work well.
Here's an article 'Eight Simple Holiday Desserts for Diabetics' that features some decadent desserts for the season!





http://www.associatedcontent.com/article/447852/8_simple_holiday_desserts_for_diabetics.html





Happy Holidays!