Yummy Desserts For Diabetics
CLASSIC Sugar-free FRUIT CAKE
Combine these 3 ingredients and set aside for an hour.
1 Cup chopped cranberries 3 tsp rum flavoring
1 (6 oz.) Frozen orange juice concentrate
diabetic dessert recipes
Combine:
1 (8 oz.) pkg chopped dates 1 c chopped pecans
1 T grated orange rind 1 T vanilla
1 (8 oz.) can pineapple chunks, drained 4 egg-whites, beaten
Increase first mixture.
dessert recipes for diabetics
Combine:
2 C flour ¼ c oats
1 ¼ tsp soda ½ tsp cinnamon
½ tsp nutmeg ¼ tsp allspice
Mix with ingredients.
Spoon in to a Bundt pan and bake at 325° for Forty-five minutes. Remove from pan after Twenty or so minutes.
Place several layers of cheesecloth over cake and pour the following mixture over.
¾ c orange juice 3 tsp rum flavoring
Stores and freezes well.
PUNCH BOWL CAKE
Ingredients:
1 lg box Vanilla sugar-free pudding, mix as directed
1 lg box Chocolate sugar-free pudding, mix as directed
1 Angel food cake
Fresh fruit associated with preference, for example strawberries, peaches, blueberries or can of crushed pineapple
Several bananas, sliced
Pecans
1 tub sugar-free cool whip
Directions:
In the large punch bowl, crumble ½ of the angel food cake. Add berry of your liking, a layer of vanilla pudding and a layer of pecans. Add another layer of cake, chocolate pudding, sliced bananas to pay for. Finally, add the sugar free cool whip and much more nuts if desired.
BAKED CUSTARD
Ingredients:
2 eggs 1 1/3 c skim milk
One teaspoon vanilla Ground nutmeg, to sprinkle
Liquid artificial sweetener to taste
Directions:
In a bowl, light beat the eggs. Gradually add the milk to the egg mixture, stirring constantly. Stir in the vanilla flavor and the sweetener. Pour mixture right into a pie or soufflé dish or dishes. Sprinkle with nutmeg.
Stand the baking dish(es) in the large baking dish. Carefully pour enough water in to the large baking dish to succeed in 2/3 in the not in the pie or soufflé dishes.
If you work with individual dishes, bake for 35 minutes at 300°. If you use one big dish, bake for Forty-five minutes. When done, the custard should be lightly browned and hang up inside the center.