Q&A: Diabetic Desserts?

Question by Proud Mommy: Diabetic Desserts?
Anyone got any good diabetic desserts?
Just wanted to thank everyone for their recipes! They all look so good ~ I can’t wait to try them!

Thanks again for all your help!

Best answer:

Answer by willa
Tropical Nut Cookies

• 1 large egg or 1/4 cup refrigerated or frozen egg product, thawed
• 2 medium ripe bananas, peeled and mashed
• 1/4 cup drained, crushed pineapple (juice-pack)
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened flaked coconut
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup macadamia nuts, chopped

Preheat oven to 375 degrees F. Line a large baking sheet(s) with parchment paper or a baking mat. In a medium bowl combine the egg, the bananas, the pineapple and the vanilla. Whisk to blend. Add the flour, the coconut, the baking powder and the salt. Mix to blend. Stir in the nuts. Drop tablespoonfuls of dough, 2-inches apart, on the prepared baking sheet(s). Bake until lightly browned, about 10 – 12 minutes. Remove from rack and cool on pan(s) for 10 minutes. Transfer cookies to a rack and cool completely. Store in a tightly covered container.

Notes: These cookies get their sweetness from the crushed pineapple and banana. There is NO added sugar.

Cherry Crunch Cream Parfaits

• 1 (20 oz) can crushed pineapple in its own juice
• 1/2 cup skim milk
• 1, 4-serving-size package Sugar-Free, Fat-Free Vanilla Instant Pudding Mix
• 1 teaspoon grated lime peel
• 1 Tablespoon fresh lime juice
• 1 1/2 cups thawed light whipped dessert topping
• 1 (12-oz.) bag frozen dark sweet cherries (no sugar added), thawed
• 2/3 cup chopped toasted pecans

Drain pineapple juice into a large bowl. Add milk, lime peel and juice. Sprinkle with pudding mix; whisk to blend thoroughly. Fold in whipped topping. Add pineapple, cherries and 1/2 cup of the pecans; fold all together. Cover and chill at least 2 hours. To serve, spoon mixture into 8 dessert glasses; sprinkle with remaining toasted pecans.

Notes: This recipe is so flavorful and satisfying; no one would ever guess that it’s light in calories! The different textures of creamy and crunchy give it an interesting mouth appeal.

Add your own answer in the comments!

Posted by in Diabetic Cookies and tagged with Desserts, Diabetic | Trackback
  1. madawnaquino says:


    1/3 c. butter, softened
    1/4 c. brown sugar substitute
    2 tsp. liquid sweetener or 1/3 c. Sprinkle Sweet
    1 egg
    1 1/3 c. flour
    3 tbsp. cocoa
    2 tsp. baking powder
    1/2 tsp. soda
    1 tsp. vanilla
    1/2 c. skim milk

    Combine butter, brown sugar substitute, diabetic sweetener, and egg. Beat 2 minutes at high speed. Add remaining ingredients and blend 2 minutes at low speed. Pour into 8 inch square pan and sprinkle with chopped nuts. Bake at 350 degrees for 25 to 30 minutes. Frost with diabetic whip, if desired.



    2 c. chopped apples
    2 c. strawberries
    4 eggs
    1 tsp. vanilla
    1 tsp. sweetener
    1 c. chocolate protein powder
    1/4 c. nonfat dry milk
    2 tsp. baking soda
    1 c. unprocessed bran

    Place the first 6 ingredients in blender and blend well. Pour into a large bowl; add other ingredients and mix with electric mixer. Spray a 9 x 13 inch or bundt pan with non stick spray. Bake at 350 degrees for 40 minutes. Makes 8 servings.



    1 sm. box cherry sugar-free jello
    1 (16 oz.) can lite (no sugar added) chunky fruit or fruit cocktail

    Make jello with 1 cup boiling water. Mix until jello crystals melt. Add can of fruit (juice and all) and let set until firm.



    1 c. water
    1 stick butter
    4 eggs
    1 c. flour


    2 sm. vanilla instant sugarless pudding
    1 (8 oz.) cream cheese
    1 sm. Cool Whip

    Bring water to a boil, add 1 stick butter. Stir in 1 cup flour, stir until it leaves edge of pan. Cool just a little, add 4 eggs one at a time, beating after each egg. Pour into 9×13 pan. Bake 350 degrees for 30 minutes. Cool. Spread topping over top.



    2 c. applesauce (without sugar)
    1 (3 oz.) box orange Jello (sugar free)
    1 (3 oz.) box strawberry Jello (sugar free)
    1/2 c. orange juice
    1 c. crushed pineapple in its own juices
    1 c. diet 7-Up

    Bring applesauce until almost boiling. Add the Jellos, orange juice, pineapple and diet 7-Up. Pour into dish and chill.



    3/4 c. boiling water
    1 (4 oz.) sugar-free Hawaiian pineapple Jello
    1/2 c. cold water plus ice cubes to make 1 c.
    1/2 tsp. vanilla
    1 (8 oz.) carton plain low-fat yogurt
    1 c. drained crushed pineapple
    1 can drained mandarin oranges

    Dissolve Jello in boiling water. Add cold water (remove undissolved ice cubes). Blend in yogurt, mixing well. Add vanilla and fruit. Pour into baked pie shell over 6 sherbet glasses.



    2 env. unflavored gelatin
    2 c. unsweetened orange juice
    1 tbsp. orange rind
    1 tbsp. or more artificial sweetener (or to taste)
    2 c. buttermilk
    1 c. drained diet peaches

    Soften gelatin in 1/2 cup orange juice and slowly warm on low heat until gelatin is dissolved. Add rest of ingredients except peaches and mix together. Chill. When mixture starts to thicken stir in peaches. Chill until set. 1 fruit exchange.

  2. FineWhine says:

    Hi…I have no clue how good these are or not, but I have a pretty good ebook collection, and found 2 that are all Diabetic recipes. I saved them for my cousin, but kept them as some of the recipes looked good enough to make for some healthy eating. If you want to send me your email I’d be glad to send them to you. The first is “Delicious Diabetic Recipes” and has over 500 recipes of all types. The other is “Diabetic Recipe Sampler” and has less but I like the full nutritious breakdown they do.

    Here are a few desserts pulled at random that sound yummy;

    4 egg whites
    8 tsp. powdered skim milk
    1 tsp. vanilla extract
    1 tsp. almond extract
    1 tsp. liquid artificial sweetner
    Cinnamon to taste

    Beat egg whites until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275 degrees for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen. One cookie equals 32 calories.

    12 oz. soft diet ice cream
    1 c. diet Cool Whip
    1/4 c. chunky peanut butter
    1 pkg. sugar-free butterscotch pudding (dry)
    3 oz. Grape-Nuts cereal
    Mix first 4 ingredients in mixer, then stir in cereal. Pour
    square pan. Cover and freeze. Makes 4 servings.

    1 1/4 c. graham cracker crumbs
    1/2 c. diet margarine
    1 envelope unflavored gelatin
    3/4 c. part-skim ricotta cheese
    12 packets sweetener
    1 packet low-calorie whipped topping mix
    1 1/2 c. skim milk
    1 tbsp. vanilla extract
    1/4 c. cocoa
    Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside.

    To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes.

    Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch)
    pie or 8 servings.

    Line 13″x9″x2″ pan with a layer of graham cracker squares. Prepare 1 large (6 oz.) package of instant sugar-free chocolate pudding as directed on the package. Spread over graham cracker layer. Place in refrigerator to let set a little.
    Layer another layer of graham cracker squares over the pudding. Prepare a second package of chocolate pudding as above and spread over graham crackers. Refrigerate. Torte may be topped with whipped cream or Dream Whip when served. This easy dessert is one that diabetics may enjoy.

  3. Nisey says:

    This is simple and delish. Even if you are not diabetic, it’s a hit!
    1 package of angel food cake and 1 can 20 ox of crushed pineapple. Mix together –yes–just those two items, and bake in a 9×13 pan. Top with cool whip or just dust with powder sugar. Sooo good!

  4. dnt4get2luvme says:

    Snap-Quick Peanut Butter

    • 1 cup chunky peanut butter
    • 1 cup Splenda (sugar substitute)
    • 1 egg
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1 tsp vanilla
    Preheat oven to 350 degrees. Combine all of the ingredients. Using a small spoon, drop cookie dough onto an ungreased cookie. Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.
    Baking time may vary upon oven. You can substitute almond or cashew butter, if you’d prefer (but peanut, I think tastes best).

    Number of servings: about 1 dozen


    Try this very light and refreshing dessert. It is so quick to prepare! Use a variety of berries alone or in combination. When fresh berries are not available, substitute frozen berries that have been thawed. This recipe is also a good choice for a diabetic menu.

    1 small box (1 ounce) sugar-free instant white chocolate pudding
    2 cups nonfat milk
    2 cups nonfat whipped topping
    2 cups fresh berries (or frozen, thawed) such as raspberries, blueberries, or huckleberries

    In a medium bowl, mix pudding with milk. Stir constantly with a wire whisk for 2 minutes. Refrigerate for 5 minutes. Add whipped topping and mix well.

    Layer mousse with berries in a serving bowl or individual parfait glasses. Be sure to save some berries for the top.

    This is ready to eat or you can refrigerate it and serve later.

  5. Murray says:

    Chocolate Cake. (diabetic)
    120 g Margarine.
    2 t Artificial sweetener.
    1 C Wholemeal flour.
    1 C White flour.
    2 t Baking powder.
    3 T Cocoa.
    ½ t Baking Soda.
    2 Eggs.
    125g Unsweetened Natural Yoghurt.
    ¾ C Reduced fat milk.

    Whip together the margarine and sweetener. Sift the dry ingredients together. Lightly beat the eggs with the yoghurt and milk.
    Combine all ingredients together. Pour into a lined cake tin and cook for 30-40 minutes at 180C.

    Cut into 16 pieces.
    Per piece
    Energy: 442kj/105cal
    Fat: Low
    Carbohydrate: 12g
    Fibre: Moderate

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