Diabetic Fall-time Foods?

Question

I know someone who's diabetic, and it's harvest season. What's the best kinds of sugarfree deserts I could make for him? Recipes are welcomed!

Answer 1

Diabetics not only have to watch their sugar intake, but also fats, starches and carbohydrates.

This recipes is very good....I used to make it for my Mother who was diabetic, and sister has hypoglycemia .....make sure the frozen apple juice is unsweetened, natural and no sugar added...I used Seneca.

Apple Pie
4 cups Apples, sliced
1/2 cup Frozen apple juice Concentrate, undiluted
2 Tablespoons flour
1 teaspoon cinnamon
Mix apples and all ingredients until well coated; pour into pastry shell and top with pastry. Bake at 425 degrees for 40 to 45 minutes.
http://www.recipesource.com/special-diets/diabetic/pies/apple-pie1.html

When making pie crust; I used artificial sweetener...equivalent to 1 Tablespoon...I used Equal.

PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

Pumpkin Pie
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Diabetic Recipes by Catagory
http://www.diabetic-recipes.com/recipesbycategory.htm
Diabetic Recipes
http://www.diabetic-good-recipes.com/

Answer 2

1

Answer 3

2

Answer 4

DIABETIC VERSION CARROT CAKE


INGREDIENTS:
refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt
3 tablespoons canola oil
1/2 cup unsweetened applesauce
1/3 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrots
4 ounces unsweetened crushed pineapple with juice
1/4 cup dark raisins

DIRECTIONS:
Preheat the oven to 400 degrees. Position the top rack in
the center of the oven. Lightly coat a 9 inch tube pan with
cooking spray. Dust with flour and tap out excess. In a large
bowl, whisk together the egg whites, yogurt, oil, applesauce,
brown sugar, and vanilla. On a piece of waxed paper, sift
together the flour, baking powder, baking soda, salt (if using),
cinnamon, and nutmeg. Gradually add to egg-applesauce mixture,
stirring until incorporated. Stir in the carrots. Drain and
reserve the juice from the pineapple. Stir the drained pineapple
and raisins into the cake batter. Spoon the batter into the
prepared pan, smoothing the top with the back of a spoon. Bake
for 40 to 45 minutes, until a tester inserted in the center
comes out clean. Cool in the pan on a rack for 10 minutes. Slide
a thin knife around the edges and center of the cake to loosen
it from the pan. Invert onto a rack to cool. When ready to serve,
transfer cake to a serving platter.

Yield: 20 Servings
Category: Desserts,
Per serving (cake only): 103 calories (20% calories from fat),
3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate,
1 g dietary fiber, 123 mg sodium Diabetic exchanges: 1 1/2
carbohydrate (1 1/2 bread/starch)

Answer 5

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Answer 6

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Answer 7

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Answer 8

Savory All-American Meatloaf



Savory All-American Meatloaf
Fall Vegetable Medley

Baked Apple Wedges




(for the recipes, click on the individual recipe above)


The second meal features a microwave casserole combining a mild-flavored white fish with familiar vegetables, and served with a vibrant sauce that's equally delicious with poultry or meat. Dessert is simple-small wedges of the last of the season cantaloupe and honeydew melon with a squeeze of lime juice. With this menu, dinner can be on the table in 30 minutes or less.

Microwave Fish Casserole



Microwave Fish Casserole
Green Tarter Sauce

Wedges of Cantaloupe and Honeydew with Lime Juice




(for the recipes, click on the individual recipe above)


Our third menu features Bonnie's favorite way to prepare chicken. It is easy to make and she changes what's served with it from whole wheat pasta to brown rice to crostini. Some times, she adds wild mushrooms to the sauce, or red and green pepper slices. If you are allowed, a very small bit of prosciutto or capers brings elegance to the dish with little change to your exchanges. Dessert is Cafe Latte Granita, which is also easy to make and a wonderful way to finish this meal. Purchase biscotti at the store and you and your family can eat well with ease.

Chicken in Bonnie's Favorite Tomato Sauce over Whole Wheat Pasta



Chicken in Bonnie's Favorite Tomato Sauce over Whole Wheat Pasta
Cafe Latte Granita




(for the recipes, click on the individual recipe above)


On the first cold evening in October, what tastes better than a hearty bowl of hot soup? Here we offer a favorite. The recipe makes enough soup to last for at least 2 days, but is so tasty that it will disappear as if those Halloween ghouls have invaded your refrigerator. Add some crostini to help sop up the broth-you'll find a recipe for crostini on www.diabetic-recipes.com. The salad is a combination of bitter radicchio and sweet oranges. Add to that the mint and balsamic vinegar and you have a happy taste surprise in every bite. We add crisp pears and low-fat cheese for dessert.

Lentil, Rice, and Spinach Soup



Lentil, Rice, and Spinach Soup
Orange and Radicchio Salad

Fresh Pears and Low Fat Cheese

Answer 9

Diabetic Apple Cobbler


1 1/2 pounds (270 g) tart apples
2 tablespoons (30 ml) fresh lemon juice
1/2 teaspoon (2.5 ml) ground cinnamon
refrigerated butter spray
1 pie crust (recipe follows)
1 tablespoon (6 g) sugar


Preheat oven to 350° F ( 180° C). Peel and core the apples. Slice thin lengthwise. Sprinkle with lemon juice and cinnamon.
Roll out dough (recipe follows) into a large circle about 14 inches (35 cm) . Place into an 8 inch round oven proof baking dish that is at least 2 inch deep, allowing excess pastry to drape over the edge. Place the apples in the prepared dish, mounding slightly in the middle, Bring the pastry up and over the fruit. (It will not cover all of the apples.) Sprinkle with sugar.
Bake for 45 minutes or until the crust is brown and the filling bubbling.



ORANGE PINAPPLE MOLD

Ingredients

1 can (20 oz.) crushed pineapple in juice
1 1/2 cups boiling water
1 package (8-serving size) or 2 pkg. (4-serving size) JELL-O® Brand Orange Flavor Sugar Free Low Calorie Gelatin Dessert Mix
2 pkg. (8 oz.) PHILADELPHIA BRAND® Neufchantel Cheese (1/3 less fat than cream cheese), softened

Directions

Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2 cups.

Stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve one cup gelatin at room temperature.

Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 5-cup mold. Refrigerate about two hours or until set but not firm.

Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire wisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin in mold.

Refrigerate four hours or until firm. Unmold.


FROSTY GRAPES

Ingredients

1 pound seedless grapes
1 3 ounce package of lime flavored sugar-free gelatin powder

Directions

Divide the grapes into small bunches. Rinse and drain.

Put gelatin powder in a plastic container with a lid that can be frozen. Add grapes and shake to coat. Shake off excess powder from grape bunches.

Put lid on container and freeze. Serve grapes frozen.


PEACH CRUMB COBBLER

Ingredients

2 cups fresh peaches, sliced
1/3 cup graham cracker crumbs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons low-calorie margarine

Directions

Preheat oven to 350 defrees F. Place the sliced peaches in the bottom of an 8x8x2-inch baking pan. In a small mixing bowl, combine the graham cracker crumbs, cinnamon and nutmeg; mix well.

Gradually blend in margarine and sprinkle mixture over peaches. Bake uncovered for 25 to 30 minutes. Remove from the oven and let cool slightly before serving.

Answer 10

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