Are you looking for the best sugar free desserts for diabetics? Just because you are diabetic does not mean you have give up your sweet tooth. Try the best sugar free desserts to satisfy your sweet cravings with these 10 sugar free desserts.
1. DIABETIC SPONGE CAKE
- 7 eggs
- 1/2 c. fruit juice, orange
- 3 tbsp. Sweet ‘n Low or any sugar substitute
- 2 tbsp. lemon juice
- 3/4 tsp. cream of tartar
- 1 1/2 c. sifted cake flour
- 1/4 tsp. salt
Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.
2.BANANA NUT SQUARES
- 2/3 c. margarine
- 4 pkg. Sweet ‘n Low or 2 or 3 tsp.
- 2 eggs, separated (stiffly beat whites)
- 1 c. mashed bananas
- 1 1/2 c. flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. sour cream
- 1/2 tsp. vanilla
- 1/2 c. chopped nuts
Cream Sweet ‘n Low and margarine. Add egg yolks and mix well. Add bananas, sift dry ingredients. Add alternately with sour cream to shortening mixture. Mix until well blended. Add vanilla, stiffly beaten egg whites and nuts. Pour into two 8×8 or 9×9 inch square pans. Doesn’t rise like regular bars.
3.BIRTHDAY CAKE
- 2 c. sifted cake flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. softened margarine
- 1 1/4 tsp. vanilla
- 1/4 tsp. almond extract
- 1 c. sugar
- 1 egg
- 3/4 c. milk
- 1/2 c. sugar-free strawberry jam
- 1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. stirring with a spoon, add the dry ingredients alternately with milk. Stirring after each addition until batter is smooth. Pour into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. For added color you can add a drop of (your color choice) food coloring to the whipped topping before putting it on top of cake.
4.BROWNIES
- 2 c. graham cracker crumbs (approximately 24 crackers)
- 1/2 c. chopped walnuts
- 3 oz. semi-sweet chocolate
- 1 1/2 tsp. Sweet-N-Low (6 packs)
- 1/4 tsp. salt 1 c. skim milk
Heat oven to 350 degrees. Place all ingredients in bowl; blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2-inch squares while warm.
5.OATMEAL COOKIES
- 1/2 c. margarine
- 1 egg
- 1 tsp. sucaryl solution
- 1/4 c. milk
- 1 c. flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/2 c. raisins
- 1 c. rolled oats
Cream margarine. Add beaten egg, sucaryl solution, and milk. Sift and mix dry ingredients and then add to first mixture. Beat in vanilla, raisins, and rolled oats. Drop by teaspoon onto greased cookie sheet and bake. You can use 1/4 cup margarine and 1/4 cup applesauce or 1 banana instead of using the full amount of margarine.
6.CHOCOLATE CHIP COOKIES
- 1/4 c. margarine, softened
- 1 1/2 tsp. vanilla
- 1 c. + 2 tbsp. flour
- 2 tsp. baking powder
- 1/2 c. semi-sweet chocolate chips
- 1/4 c. chopped nuts
- 4 tsp. liquid sweetener
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. soda
Combine first 4 ingredients in small mixer bowl. Beat at high speed for 1 to 2 minutes or until light and fluffy. Add next 4 ingredients with 1/2 cup water. Blend at low speed until well combined. Stir in chocolate chips and nuts. Dough will be soft. Drop onto ungreased cookie sheet. Bake at 425 degrees for 10 to 12 minutes.
7.FUDGE
- 1 14 1/2 oz. evaporated milk
- 3 tbsp. cocoa
- 1/4 c. oleo Liquid Sweetner to equal
- 1/2 c. sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 1/2 c. graham cracker crumbs
- 1/4 c. nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
8.ORANGE SHERBET
- 1 c. orange juice
- 1 tsp. unflavored gelatin (1/3 envelope)
- 2 tbsp. lemon juice
- 1 tbsp. grated orange peel
- nonnutritive sweetener equal to 1/2 cup sugar
- 1/2 c. nonfat dry milk powder
Mix all ingredients together until well blended.
9.APPLE PIE
- Pastry for 8 inch two crust pie
- 6 c. sliced tart apples
- 3/4 tsp. cinnamon or nutmeg 1
- (12 oz.) can frozen Seneca apple juice
- 2 tbsp. cornstarch
Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice, cornstarch and spice (optional). Let it boil until clear. Pour over apples. Cover with top crust. Bake 50 to 60 minutes.
10.PEANUT BUTTER COOKIES
- 1/3 c. plain flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powde
- Pinch of salt
- 2 tbsp. shortening
- 2 tbsp. peanut butter
- 1 tsp. Sweet ‘n Low
- 1 egg, beaten
Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet ‘n Low). Add beaten egg and mix well. Drop by large teaspoon on greased cookie sheet. Bake at 350 degrees for 10 minutes.
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