Three sugar-free dessert recipes suitable for diabetics

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By: by Lynn Eckerle
lynneckerle@gmail.com

Mackenzie Mollo/Flickr

Request of the week:

Dear Lynn,
I just can’t seem to make a good meatloaf. Would someone please share their secret to success and their recipe?
– Joyce from Wakarusa

Send your own requests and recipes to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email at lynneckerle@gmail.com.

Recipes of the week:

A couple of weeks ago, Ginny from Parma, Mich., asked for sugar-free dessert recipes to use for diabetic relatives visiting for the holidays. Julie from Petersburg, Mich., has made her sugar-free pumpkin pie for the last two years for both Thanksgiving and Christmas so the diabetics in the family can enjoy dessert too.

Esther from Adrian, Mich., sent in a delicious sugar-free recipe for apple bread.

Barbara from Jerome, Mich., adapted her recipe for mock cheesecake to make it for diabetics.

For more recipes, please stop by my blog, Food, Fun & More.

SUGAR-FREE PUMPKIN PIE

Ingredients

Pie:

  • 15 oz. can pumpkin
  • 12 oz. can evaporated milk
  • 3 eggs
  • ⅓ cup Truvia or Splenda
  • 1 tsp. vanilla
  • 1½ tsp. pumpkin pie spice
  • ⅛ tsp. salt
  • 9-inch unbaked pie crust

Whipped Topping:

  • 1 cup whipping cream, cold
  • 1 tbsp. Truvia
  • 1½ tsp. vanilla

Directions

Pie:

  1. In a large bowl, mix together pumpkin, evaporated milk and eggs.
  2. Add Truvia, vanilla, pumpkin pie spice and salt. Pour into pie crust.
  3. Bake at 425 degrees for 15 minutes. Lower oven temperature to 350 degrees and bake for an additional 40 to 50 minutes.

Whipped topping:

  1. Using a frosted bowl (put in the freezer for an hour) whip cream with Truvia and vanilla until peaks form. Serve immediately on cooled pie.

SUGAR-FREE APPLE BREAD

Ingredients

  • 1½ cups flour
  • 1 cup Splenda
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. shredded lemon peel
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup chopped walnuts or pecans
  • 1 cup shredded, peeled apple
  • ¼ cup cooking oil
  • 1 egg, beaten
  • 3 or 4 tbsp. apple juice (as needed for moisture)

Directions

  1. Prepare an 8 x 4 inch loaf pan (or 3 mini loaf pans) with grease on the bottom and ½ inch up on the sides. Preheat oven to 350 degrees.
  2. Mix together flour, Splenda, cinnamon, nutmeg, lemon peel, baking soda, baking powder, salt and nuts.
  3. Stir in shredded apple, cooking oil, egg and apple juice, all at once. Water may be used for moisture, if needed. Mix only until evenly moist.
  4. Spread into baking pans. Bake for 55 to 60 minutes. Mini pan may be done at 45 to 50 minutes. Check with a toothpick for doneness.

Note: One cup of shredded, unpeeled zucchini can be substituted for the cup of shredded apple.

MOCK CHEESECAKE

Ingredients

  • 1 small box lemon Jell-O
  • 1 c boiling water
  • 4 oz pkg cream cheese
  • 8 oz Cool Whip (lite or low fat)
  • Graham cracker crust, optional

Directions

  1. Mix Jell-O and water in a blender. Cut cream cheese into chunks and add to blender a few at a time. Add Cool Whip slowly until well blended.
  2. Pour into pudding dishes or a medium container. For the non-diabetics, pour into a graham cracker crust.
  3. Sprinkle a small amount of graham cracker crumbs on top to garnish. Chill until set.
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