Easy diabetic dessert recipes are in high demand with such a large portion of the population at risk for diabetes.
And, even though these processed foods are extremely convenient, many diabetic cooks desire to make their own diabetic desserts so they can precisely control the ingredients.
Modifying dessert recipes to be diabetic friendly mainly revolves around either lessening the amount of sugar that you use for the recipe or replacing sugar with a sugar substitute.
See our suggested Sugar Substitutions for Diabetic Recipes below
Why Diabetic Desserts Are Good For You
Many diabetics long for the days of delectable desserts and savory sweets. With the high volume of sugars, fats, and simple carbohydrates that are contained in normal desserts, diabetics are better off staying away from such temptations.
The results of eating them is usually drastic swings in glucose levels, emotional instability, inflammation of joints, and overall aches and pains. With a little know-how and an enlightening cookbook, many diabetics can still enjoy delicious homemade desserts.
Anyone who loves a good dessert would agree that a great taste simply can’t be sacrificed.
Many fruit pie recipes like apple pie or cherry pie made with fresh fruit can exchange equal amounts of Splenda sugar substitute for the written regular sugar amount.
Also, there are charts for Equal packs that show how many are required for certain measurements.
Two Easy To Make Diabetic Desserts
Here are a few recipes for diabetic desserts that show just how diverse diabetic desserts can be.
Diabetic Dessert Recipe For Apple Pie
- Pastry for 2 crust 9″ pie
- 6-7 large apples, peeled, cored, sliced
- 1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp margarine
Line the pie pan with the rolled out crust. In large bowl, combine ingredients except margarine, and mix until well-covered. Empty into pan. Dot with margarine.
Cover with top crust layer, seal, and pinch edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Diabetic Dessert Recipe For Applesauce Brownies
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
Preheat oven to 375 F. Combine oil, applesauce and cocoa. Add sugar and stir until well mixed. Beat eggs and vanilla, then add to mixture. Mix dry ingredients together, and stir into the mixture. Pour the batter into a greased 9 inch square pan.
Bake for about 20 to 30 minutes or until the top is set, but the edges are not dried out. Toothpick should come out clean.
Sugar Substitutes That Make Diabetic Desserts Easy To Make
The above recipes are delicious and great diabetic desserts, whether cooking for yourself or for a family member. When converting your own popular recipes, consider some of the following sugar substitutes in your modified recipes.
Sugar Substitutions for Diabetic Recipes
1) Stevia – this is an extract of the sweetleaf herb and has been used by Brazilian tribes for many years. Many health addicts consider it to be the best sugar alternative around. It has approximately 200 – 300 times the sweetness of simple table sugar. And, most important for those with type 2 diabetes, it has a glycemic index of less than 1 which means that it will hardly affect blood sugar.
This herb has attracted a bit of a fanatical following around it with many sites converting traditional recipes to use Stevia in the place of sugar. Although, you can find Stevia in U.S. health stores, it has not been approved by the FDA. As are result, it is categorized as a dietary supplement. Stevia has been banned in Europe.
Studies have shown both positive and negative effects for Stevia. Researchers generally suggest seeing a doctor before taking foods with Stevia if you have high blood pressure or are pregnant.
For most people, Stevia will be somewhat an acquired taste. Much like sweeteners such as honey or molasses, it does bring its own distinct flavor to diabetic desserts.
2) Xylitol – this is a sugar that can be found in many plant and fruit fibers. One of the most popular type of products in which it can be found is chewing gum. Because it is less well known than many of the other sugar substitutes, you won’t find as many Xylitol based recipes for diabetic desserts as you will for some of the other products. Unlike regular sugar, Xylitol is actually good for your teeth and helps to make them cavity resistant. On the negative side, however, in some people it tends to cause bloating.
3) Agave Nectar – in the past couple of years, you’ve probably seen a lot of advertising for this product as a healthy alternative to sugar. In reality, however, it is simply another form of refined sugar. So, if your intent is to use is as a diabetic friendly food, you may as well forget about it and just use regular sugar instead.
4) Raw Honey – this substance is filled with great nutrients. It has tons of antioxidants, minerals, phytonutrients, vitamins, and other things that are good for you. From the standpoint of diabetics, however, it still has approximately the same affect on your blood glucose as regular sugar. However, in a choice between it and regular table sugar, it wins simply because of all the other nutrients.
5) Aspartame (Equal, NutraSweet), Saccharin (SugarTwin, Sweet’N Low), Sucralose (Splenda), and other chemical artificial sweeteners. These types of sweeteners are a billion dollar a year business. Millions of people take these types of chemicals either directly or indirectly every day. Health purists usually look down upon these types of sweeteners.
The obvious benefits of these sweeteners is that they add virtually no calories to your dietary intake. They have also been used in certain diabetic trials to lessen diabetes symptoms. The main drawback is that many researchers consider these substances to be carcinogenic and possibly harmful to the body in other ways as well. The secondary drawback is that, even though they add basically no calories to your diet, most people who use these forms of sweeteners tend to gain weight, not lose it.