Diabetic Diet & Blood Gluecose

1. friskymisty01 Said,

   http://diabetic.betterrecipes.com/diabeticdessertrecipes.html
   References :

2. sugar candy Said,

   Cherry Crunch Cream Parfaits

   Ingredients:

   1 (20 oz) can crushed pineapple in its own juice
   1/2 cup skim milk
   1, 4-serving-size package Sugar-Free, Fat-Free Vanilla Instant Pudding Mix
   1 teaspoon grated lime peel
   1 Tablespoon fresh lime juice
   1 1/2 cups thawed light whipped dessert topping
   1 (12-oz.) bag frozen dark sweet cherries (no sugar added), thawed
   2/3 cup chopped toasted pecans

   Method:

   Drain pineapple juice into a large bowl. Add milk, lime peel and juice. Sprinkle with pudding mix; whisk to blend thoroughly. Fold in whipped topping. Add pineapple, cherries and 1/2 cup of the pecans; fold all together. Cover and chill at least 2 hours. To serve, spoon mixture into 8 dessert glasses; sprinkle with remaining toasted pecans.

   Notes: This recipe is so flavorful and satisfying; no one would ever guess that it’s light in calories! The different textures of creamy and crunchy give it an interesting mouth appeal.

   Number of servings: Makes 8 servings
   References :

3. JULIE Said,

   Try this website for different ideas.
   diabetic.betterrecipes.com/
   References :

4. docjuke Said,

   A.J.’s Easy Pumpkin Pie

   1 refrigerated pie crust, baked or 1 graham cracker crust
   2 small boxes sugar-free instant vanilla pudding
   2 cups PLAIN canned pumpkin (pumpkin pie mixture can NOT be used in this recipe!)
   1/4 teaspoon ginger
   1 1/4 cups milk
   1/4 teaspoon nutmeg
   1/2 teaspoon cinnamon

   Bake refrigerated pie crust according to instructions on package. Graham cracker crust needs no baking, use as it comes from store.

   Using electric mixer, blend all ingredients together. Pour mixture into pie crust. Cover and refrigerate for at least 4 hours. Serve cold.

   Or, if you feel like baking a little bit more, try

   Chocolate Cheesecake Bars

   1/3 cup margarine, softened
   3/4 cup Sugar Twin brown sugar
   1 cup all purpose flour
   1 tablespoon all purpose flour
   1 cup semi-sweet chocolate chips
   8 ounces cream cheese
   10 packets Splenda
   1 egg
   1 teaspoon almond extract

   Preheat oven to 350 degrees. Coat 8" X 8" baking pan with cooking spray.

   Using electric mixer, blend margarine and brown sugar until fluffy. Add 1 cup of flour and hand stir until well mixed. Press crumbly mixture evenly into prepared pan and bake 15 minutes. Remove from oven and let cool.

   Place chocolate chips in microwave-safe glass measuring cup and place in microwave for about 2 minutes or until melted. Using electric mixer, blend cream cheese and Splenda until fluffy. Add 1 tablespoon flour, egg, and vanilla, beat until smooth. Stir melted chocolate into cream cheese mixture, mix well. Pour cream cheese/chocolate mixture over partially baked crust.

   Return to oven and bake until set, bout 14 to 18 minutes. Cool at least 20 minutes. Cut into 16 squares.
   References :
   My diabetic wife’s recipes

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