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Aug
03

Sugar in Diabetic Recipes – Enjoy Your Diabetic Meals With a Little Bit of Sugar

By regst
Sugar in Diabetic Recipes - Enjoy Your Diabetic Meals With a Little Bit of Sugar

The most popular myth associated with diabetes is that those diagnosed cannot eat any sugar – at all. The belief is that they are only able to eat specially formulated diabetic foods, yet this is simply not true. There may be special diabetic recipes, but they do include sugar. The truth is that diabetics most importantly need to follow a balanced diet.

There are no foods that are completely off-limits to diabetics, so long as they are careful to eat in moderation. Often, sugar-free alternatives will not be the best option where they contain other ingredients that are equally, if not more, unhealthy than the sugars. The best way to start planning for sugar in your meals is to meet with a doctor to discuss your diet.

Once you have been given some advice on diet, you can start to look at your own cooking to make sure that the level of sugar contained in each meal is suitable. In many cases the recipes contained in traditional cookbooks will not be so careful to monitor the amount of sugar contained within sauces and other food. Sometimes it is possible to cut the sugar out of a normal recipe completely, but you may also want to try using specially adapted diabetic recipes.

By using diabetic recipes you can ensure that the sugar levels will not be too high. It also eliminates the problem of worrying whether the other ingredients are safe for your diabetic diet, as all the work is done for you.

Watch the video related to diabetic recipe

Diabetic Recipes – Check out this great low carb burger. Diabetic recipes are the most healthy recipes around! For more low carb recipes explore over 8000 recipes at www.dlife.com

Help answer the question about diabetic recipe

difference between diabetic recipe and a regular recipe?
hi, i was just wondering what are the adaptations that a recipe for a diabetic person has from an original recipe?
is it the sugar content or type of surgar etc? thankss.

also, could you give me examples [like an original and then the diabetic one]or sites that have recipes for diabetic people? as many as you can would be awesomee

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The important thing to remember is that you can still eat foods containing sugar, so long as you keep a watch over what you eat.

You can sign up to my free diabetic newsletter, where you shall receive free diabetic recipes each and every week straight to your email inbox. It takes seconds to do and is absolutely free.

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Categories : Diabetes Diet

12 Comments

1

diabectic recipes usually have less sugar or calls for sugar sunstitues or the sugar comes from another source, example fruit juices added etc…Check this site for every and any type of question you might have along with recipes, tips for eating out etc..its awesome..
http://www.diabetes.org/home.jsp

a few good sites with recipes are:
http://www.diabetic-recipes.com/recipes.htm

http://www.dlife.com/dLife/do/recipe/RecipeMain

http://www.recipezaar.com/recipes/diabetic

2

Coconut Dream Pie

The most 'un-diet-like' diet friendly dessert ever!
Ingredients
2 envelopes Kraft Dream Whip Topping – dry mix (unprepared)
2 3/4 Cup Milk, nonfat
1 tsp Vanilla Extract
1 tsp Coconut Extract (optional)
2 (4 serving) boxes Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla
1 cup Coconut, toasted
Pie crust, graham cracker, 1 pie shell (9" dia) (may use any type shell you wish, or serve this as a mousse without a shell)

Directions
Beat whipped topping mix , 1 cup of milk and vanilla on high for 6 minutes till very stiff (6 minutes … don't under beat)

Add remaining milk and pudding mixes, and coconut extract (if using) beat on high for 2 minutes. Fold in coconut, pour into pie shell.*
Reserve 2 TBSP of coconut for garnish if desired.

Chill at least 4 hrs. Sprinkle with reserved coconut or a few very fine chocolate curls to garnish.

*** To save almost 100 calories per serving … do not make in a pie shell. Instead, fill individual dessert cups with pie filling and sprinkle ligtly with low fat graham cracker crumbs (toasted).

Number of Servings: 12
********************************************************************************
Sugar-Free Coconut Cream Pie (Diabetic)

Sweetened with stevia.
SERVES 8 , 1 pie (change servings and units)

Ingredients
4 teaspoons stevia (blend) or 3/4 teaspoon liquid stevia or 1/2 teaspoon pure stevia
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups milk
1 cup unsweetened coconut

1 (9 inch) baked pie shells
whipped cream
toasted coconut

Directions
1Mix together stevia, cornstarch and salt in saucepan.
2Stir in milk gradually. Add coconut.
3Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
4Remove from heat. Blend in 1-1/2 teaspoons vanilla.
5Cool 10 minutes; pour into pie shell. Refrigerate.
6When cool, top with

3

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4

what is it with you freaks and turkey.

5

Toasted Coconut Cream Tart
1 frozen 9" pie crust (or homemade)
1/3 cup sugar
2 tbsp cornstarch
1 1/2 cup Milk, 2%, with add vitamin A & D
1 eggs , slightly beaten
1/4 cup unsweetened coconut flakes , toasted

1 Prepare pie crust; bake as directed. Let cool.
2 Combine sugar and cornstarch in a pot and whisk in milk. Heat until boiling over medium heat. Whisking continually, boil mixture 1 minute.
3 Mix 1/2 cup of hot mixture into egg; whisk egg mixture back into pot. Heat over low heat, whisking continually until thick. Add in 3 tablespoons of coconut.
4 Spoon custard into pie crust. Top with the rest of the coconut. Let cool. Chill 2 to 4 hours

Makes 8 servings
Amount Per Serving
Calories 151.1
Total Carbs 21.9g
Dietary Fiber 0.3g
Sugars 10.6g
Total Fat 7.3g
Saturated Fat 3.8g
Unsaturated Fat 3.5g
Potassium 8.5mg
Protein 3.5g
Sodium 103.3mg
…………………………………………………………………………………………………………..

Coconut Custard Pie
3 eggs , slightly beaten
1/4 tsp salt
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cup lowfat milk
1 cup unsweetened coconut flakes (shredded)
3/4 cup SPLENDA® No Calorie Sweetener, granulated (not the "baking" kind)
1 Crust, pie, ready to bake, 10" , or any pie crust of your choice

1 Preheat oven to 400 degrees F. In a bowl, whisk together the eggs, Splenda, salt, nutmeg, and vanilla extract.
2 Heat the milk on the stovetop until hot, and slowly add to the egg mixture, stirring rapidly to prevent the eggs from scrambling.
3 Stir in the shredded coconut. (If desired, you can toast it first, or toast a small amount to sprinkle on top of the pie when finished baking as a garnish).
4 Pour custard into pie crust (or baking dish if not using the crust) and bake for approximately 30 minutes, until set. Cool and serve either warm or chilled. Store in the refrigerator.

Makes 12 servings
Amount Per Serving
Calories 191.4
Total Carbs 14.4g
Dietary Fiber 0.9g
Sugars 2.1g
Total Fat 13.1g
Saturated Fat 6.1g
Unsaturated Fat 7g
Potassium 17.5mg
Protein 3.8g
Sodium 177.8mg

6

Hi, try this link:
http://fabreviews.net/Recommends/american-diabetes-services-recipes
they've got free diabetic recipes for appetizers, entrees, sides, and more.
My favorite is the oatmeal cookies

http://wildcashflow.com

7

Even if you leave sweetener out altogether, the cornmeal itself is very high in carbs. I can usually get away with a handful of corn chips with salsa at a Mexican restaurant, but a corn muffin? I wouldn't dare!

8

Wow, you simply replaced bread with salat. Genius.

9

CHOCOLATE MILLIONAIRES (DIABETIC)

1/3 c. non fat dry milk
4 pkgs. equal (not as good with Sweet and Low)
2 tsp. cocoa
1/3 c. uncooked oatmeal
1 tbsp. peanut butter
1/4 tsp. vanilla
2 1/2 tbsp. water
2 tbsp. raisins

Mix dry milk, Equal, cocoa. Stir in oatmeal. Add peanut butter, vanilla and water. Stir until well blended. Add raisins last. Roll into small balls and flatten with fingers. Chill for at least 30 minutes.

OR

DIABETIC COOKIES

1 stick butter
1/4 c. milk
1 block unsweetened chocolate
1 box ground dates (optional)
1 box chopped raisins
1 c. chopped nuts
1/2 c. peanut butter
1 tsp. liquid sweetener
3 c. quick cooking oatmeal
1 tsp. vanilla

Cook butter, milk and chocolate for 1 minute. Stir while cooking. Add raisins, nuts, peanut butter, sweetener, oatmeal and vanilla. Mix together with hands. Roll into walnut size balls. Makes 40 cookies at 120 calories each. Do not bake. May be frozen.

OR

DIABETIC PEANUT CLUSTERS

1/3 c. peanut butter
1 tbsp. honey
1/4 c. dry roasted peanuts
1/2 c. raisins
1 tbsp. cocoa powder
1 pkt. artificial sweetener
1/4 c. Grape Nuts cereal

Melt peanut butter and honey. Remove from heat and stir in remaining ingredients except cereal. Roll rounded teaspoon of mixture into cereal to form balls. Chill and serve.

JM

10

Unbelievable Pecan Pie
lngredients:
|How To Prepare:
11/2 cups almond flour, 1/half stick melted |
butter, for crust
3 beaten eggs, 1 cup Splenda, 1 tsp. vanilla,!
2 tbls. melted butter, 1 cup STEEL'S SUGAR
FREE COUNTRY SYRUP,1 1/2 cups pecans.
for crust..add almond flour to butter, mix. Press into 8 or 9" pie plate. Ref idgerate. Beat eggs, add Splenda. Beat. Then add ' vanilla, butter and syrup. Mix well, then add pecans. Bake at 350* for about 45 minutes.

Preparation Time: 30 min.
Effort (Easy,

Recipe source: Kolleen

I

I
Low Carb Quick Chocolate Almond Ice Cream
Recipe courtesy George Stella
.Recipe Summary
I. Prep Time: 15 minutesCook Time: 7 minutes
Inactive Prep Time: 2 hours Yield: 4 servings * Nutrition Info: Low Carb 2 tablespoons sliced almonds 1 cup heavy cream
1/2 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract 1/8 teaspoon no sugar added almond extract
1 tablespoon unsweetened cocoa powder
2 tablespoons whole milk ricotta cheese Preheat oven to 350 degrees F.
Spread almonds out on a sheet pan and bake for about 5 to 7 minutes until just golden brown. (Watch them carefully as they can burn easily.) Remove and cool.
With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extracts, cocoa powder, and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.
Fold in toasted almonds. Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as "faux" ice cream or serve refrigerated as a parfait. If desired, garnish with low carb whipped cream, toasted almonds, a strawberry fan, cocoa powder, and a sprig of fresh mint.
Episode*: LL1A03
Copyright © 2003 Television Food Network, G.P., All Rights
Reserved

I Make the ice cream all the time

11

Honey Cookies

1/2 cup honey
2 egg whites
1/2 cup unsweetened applesauce
1 tsp baking soda
1 cup white all purpose flour
1 1/2 tsp ground ginger
2 tbsp Frosting, vanilla (Snackwell's preferred)

1 Preheat oven to 350 degrees F. Spray cookie sheets with nonfat cooking spray and set aside.
2 In a large microwave-safe bowl, heat honey for 15 seconds. Stir in egg whites and applesauce with a spatula until well blended. Gradually stir in baking soda, flour, and ginger.
3 Drop by rounded teaspoonfuls onto prepared cookie sheets, about 1 1/2 inches apart.
4 Bake at 350 degrees F for 10 to 12 minutes or until lightly golden brown.
5 Microwave frosting in a small bowl 10 to 15 seconds or until melted. Lightly drizzle frosting over cookies with a spoon.

Makes 48 servings
Amount Per Serving

Calories 13.1

Total Carbs 2.4g

Dietary Fiber 0.1g

Sugars 0.4g

Total Fat 0.2g

Saturated Fat 0g

Unsaturated Fat 0.1g

Potassium 6.5mg

Protein 0.4g

Sodium 29.3mg

I acquired this recipe from a site called – http://www.dlife.com – they have all kinds of recipes for diabetics and each recipe also tells you the nutritional information. All I typed in their recipe search bar was 'cookies' and I got 171 recipes. This is a great site for diabetics, check them out.

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