Diabetic dessert recipes

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1) APPLE DUMPLINGS
Makes 4 dumplings.

Ingredients:
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1 recipe Basic Pie Shell
4 apples
1 tablespoon (15 ml) lemon juice
3 tablespoon (45 ml) granulated sugar replacement or granulated fructose
1/4 teaspoon (2 ml) cinnamon
4 teaspoons (20 ml) margarine
1 egg white (slightly beaten)

Instructions:
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Roll out pie dough and cut into 4 equal pieces.

Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough.

Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 teaspoon (5 ml) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely.

Brush with beaten egg white and place in shallow baking pan.

Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

2)FRENCH VANILLA ICE CREAM

Ingredients:
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5 egg yolks
1/4 cup (60 ml) granulated sugar replacement
dash salt
2 cups (500 ml) evaporated skim milk
1-in. piece (2.5-cm piece) vanilla bean
2 cups (500 ml) lo-cal whipped topping (prepared)

Instructions:
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Combine egg yolks, sugar replacement and salt in top of double boiler. Beat until frothy. Beat in milk and add vanilla bean.

Cook and stir over simmering water until mixture is thick and vanilla bean is dissolved. Cool completely. With electric beater, beat well, and then fold in topping.

Pour into freezer trays, cover with waxed paper, and freeze for 1 hour. Scrape into large bowl and beat until smooth and fluffy. Return to freezer trays. Cover. Freeze firm.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

More diabetic dessert recipes here.

3)PURE JELLIES OR TOPPINGS

Ingredients:
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1 cup (250 ml) fruit juice (unsweetened)
1 tablespoon (15 ml) granulated sugar replacement
1 tablespoon (15 ml) lo-cal pectin

Instructions:
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Combine ingredients in saucepan and bring to a boil. Boil for 2 minutes, remove from heat, and let cool slightly.

Pour mixture into serving dish or jelly jar; chill.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

4) Blueberry muffins
Serves 12

Ingredients:
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1 3/4 cups (420g) flour
1/3 cup (160ml) sugar
2 teaspoons (10ml) baking powder
Pinch of salt
1 egg, beaten
3/4 cup (180ml) milk
1/4 cup (60ml) cooking oil
3/4 cup (180ml) blueberries, fresh or frozen

Instructions:
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Grease muffin cups or line with paper cups; set aside.

Preheat the oven to 400°F (200c).

In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.

In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not over-stir.

Spoon batter into prepared cups, filling each about two-thirds.

Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.

Remove from muffin cups and let cool on a wire rack for 5 minutes.

Source Wiki Cookbooks.

So I hope that you enjoy these recipes.

I will also be adding more diabetic dessert recipes soon.

More healthy dessert recipes here. Have good fun making them.
Blueberry muffins

Click here for some cookie recipes
Click here for some crepe recipes

Click here for some chocolate recipes

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