Snacks For Diabetics

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Here are some great snacks for diabetics. Remember to make a list of the ingredients that are most often called for in the recipes of your choice. When it’s time to shop, you can easily refer to the list and check the items that need replacement. Make several photocopies of your list so that you won’t have to rewrite it. Another organizing trick is to put stick-on tabs in your cookbooks to mark your favorite recipes. Just write the recipe name on the marker for quick reference.

snacks for diabetics

Pic By: Puck Goodfellow

 

If you do not have time to make these snacks for diabetics then feel free to visit our store.

Never stop making desserts. Serve small portions. Remember these snacks for diabetics are not too fattening but never overeat. Never use granulated sugar (sucrose) if you have diabetes, and don’t be tempted to try a dessert made with sugar, because a little leads to a little more and it becomes a habit and then you’re in trouble! As you probably know, habits are very difficult to break!

Optional ingredients are included in the Nutrition Facts and Exchanges. You can decide whether or not to add these, based on your preferences. For example, I don’t add the optional salt, but you may prefer to do so.

Permission is a wonderful, sweet fruit that ripens in the fall. However, if it’s not fully ripe when you use it, it will be very bitter. If the persimmons at the store aren’t fully ripe, select the ripest you can find, place them on a windowsill in the sun, turn them once in a while, and let them get fully ripe. (Place a piece of aluminum foil under them so that your sill doesn’t get sticky. When ripe, cut the leaf off the top, remove the yellow stringy part (which is very bitter), scoop out the pulp with a spoon, scrape the pulp off the skin, and discard the skin. Measure the amount of pulp you need for your recipe and, if you’re not planning to use it right away, freeze it in plastic bags or containers. Persimmon recipes are especially nice at holiday time.

Read the entire list of recipes. Most people never do this and they miss so much information that can be used to their advantage. They hunt, pick, and miss. Because you’re reading this, you will be ahead of the rest.

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Tangy Norwegian Lemon Bars

 

By: Sally

1 3/4 cup all-purpose flour 11/4 teaspoons baking powder

4 packets sugar substitute or 3 tablespoons granulated fructose

(optional) 1/2 cup melted margarine or butter

LEMON FILLING

7 tablespoons cornstarch

1   1/2 cups warm water 3 egg yolks, well beaten

2   tablespoons margarine or butter

12 packets sugar substitute or 1/2 cup granulated fructose 1 teaspoon thinly sliced and snipped or grated lemon zest 1/2 cup fresh lemon juice 1 lemon for slicing

 

Preheat oven to 350°. Set aside a 7 x 11 x 2-inch ovenproof glass or ceramic baking dish.

In a medium bowl, whisk together flour, baking powder, and sugar sub­stitute. If you don’t want a sweet crust, omit the sweetener. (I prefer it sweetened.) Add the melted margarine to the dry ingredients and mix together by hand. If a little more liquid is needed to form the dough into a ball, add just enough water to hold it together.

Using your fingers, pat and spread dough to cover bottom and sides of baking dish. Bake for 20 to 35 minutes, checking frequently for doneness. When it starts to brown and feels firmly baked to the touch, remove from oven. Cool completely before adding the filling.

For filling, place cornstarch in a 3-cup saucepan and add just enough cold water to mix together until smooth. Add warm water. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat

and cool slightly. Stir half of mixture into beaten egg yolks, mix, and add to the saucepan. Cook over low heat for 2 to 3 minutes, stirring constantly. Stir in margarine, remove from heat, and add sugar substitute, zest, and juice. Stir until smooth. While hot, taste for sweetness. It should be just right, but if you like, you can add a little more sweetener or lemon juice or both. Don’t add too much, though—filling should not be thin. It should be like thick pudding.

Cool slightly and pour into baked shell. Before serving, slice 1 lemon very thin, remove seeds, and arrange halved lemon slices in rows on top of filling. Make sure you eat the lemon slice with the bar. This one is a real treat for lemon lovers!

Makes 16 servings.

 

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Applesauce-Spice Squares

By: Alberto Otero García

1 cup all-purpose flour and 1/2 cup wheat flour or 1 1/3 cup flour

and 1/3 cup oat bran 1 teaspoon baking soda 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon salt (optional) 1/4 cup vegetable oil or melted butter 1/4 cup egg substitute or 1 large egg, beaten 1/2 cup Sugar Twin or 5 tablespoons granulated fructose 1 cup unsweetened applesauce 1 teaspoon vanilla extract

 

Preheat oven to 350°. Butter or oil an 8- or 9-inch square pan or an oven­proof baking dish.

In a large bowl, whisk together the flour, baking soda, cinnamon, all­spice, nutmeg, ginger, and salt.

In a bowl, mix together oil, egg substitute, sugar substitute, applesauce, and vanilla. Beat well. Add these to the dry ingredients and mix well. The mixture should be thick and may be a little difficult to mix well.

Spoon into prepared pan and spread the mixture evenly. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Cool on rack and then cut into squares.

Serves 12

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Apple-Raisin Squares with Walnuts

By: Clarkston SCAMP

2   cups all-purpose flour

3   teaspoons baking powder

2 tablespoons Sugar Twin or granulated fructose 1 teaspoon apple pie spice or 1/2 teaspoon each ground cinnamon and nutmeg

1/3 cup egg substitute or 1 large egg, beaten 1 cup nonfat milk or rice milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract

1  tablespoon thinly sliced and snipped or grated orange zest 1/3 cup soft tub margarine or butter, melted

2  large sweet apples (Yellow or Red Delicious, Fuji, or Gala), peeled, cored, and chopped into 1/4-inch pieces (about 2 cups)

32 golden raisins (please count them) 1/2 cup coarsely chopped walnuts

 

Preheat oven to 425°. Oil or spray a 9 x 9 x 2-inch ovenproof dish or bak­ing pan.

In a large bowl, sift together flour and baking powder. Add sugar sub­stitute and spice. Whisk together until thoroughly mixed.

In a large bowl, use a fork or whisk to beat together egg substitute, milk, vanilla, almond extract, orange zest, and margarine. Stir in apple pieces, raisins, and walnuts. Mix well. Pour all at once into the dry ingredients. Stir and mix until all flour is moistened. Mixture will be thick and chunky. Pour mixture into prepared pan and spread out evenly. Bake 35 minutes or until knife inserted in center comes out clean. Cool for 15 minutes. Cut into 16 squares. Squares will have tasty, moist centers. Serve warm or cool.

Serves 16

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By: gsloan

Pear Squares

 

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/2 cup butter or margarine, melted

1/2 cup egg substitute or 2 large eggs, beaten

1/4 cup cream yogurt or buttermilk

1 teaspoon almond extract

2/3 cup granulated fructose or 5 teaspoons (16 packets) sugar substitute

1 cup peeled and diced Anjou pear (1 large ripe pear)

 

Preheat oven to 350°. Oil or butter a 9 x 9 x 2-inch square baking dish or pan.

In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, and ginger.

In another bowl, beat together butter, egg substitute, cream yogurt, almond extract, and fructose. Stir into the dry ingredients until just moist­ened. Taste for sweetness and make adjustments if necessary to suit your taste. Gently mix in the pears.

Spoon batter into prepared pan and spread evenly. Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Remove from oven. Cool 20 minutes. Loosen edges. Cut into 36 pieces and serve warm, or invert onto a rack. Cut when fully cooled.

Makes 36 small squares

NOTE: If you like the delicate flavor of pears, you will really enjoy this treat!

 

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Peanut Butter Chiffon Cheesecake

 

By: Chris Gladis

1   1/2 cups crushed shredded wheat

2   teaspoons brown sugar substitute (optional) 1/4 cup softened margarine or butter

 

1   cup (8 ounces) low-fat or regular cream cheese, at room temperature

2   (15 ounce) tubs part-skim ricotta cheese

1 tablespoon cornstarch

3   tablespoons sugar substitute

4   tablespoons granulated fructose or 1 cup fructose and no sugar substitute

11/4 cup egg substitute or 5 large eggs

2 teaspoons vanilla extract

4 tablespoons unsalted peanut butter (preferably freshly ground) 1 tablespoon freshly grated or thinly sliced and snipped orange zest 1/3 cup heavy cream

 

Preheat oven to 350°. Rub margarine or butter on the bottom and 2 inches up the sides of a 9- or 9 1/2-inch springform pan. In a small bowl, mix the shredded wheat, brown sugar substitute, and margarine together with your hands. Pour into pan and spread on sides and bottom. Brown in oven, watching to make sure it doesn’t burn. Let cool before adding the filling. Reduce oven temperature to 325° so it will be preheated for the cheesecake.

In a large bowl, cut cream cheese into pieces. Add one tub of ricotta cheese. With electric mixer, beat until smooth, add second tub of ricotta, and beat until very creamy. Add cornstarch, sugar substitute, and fructose (or 1 cup fructose and no sugar substitute). Beat until very smooth. Add 1/4 cup of egg substitute or 1 egg at a time, beating the mixture until fluffy after each addition. Add peanut butter, vanilla, and orange zest. Beat until smooth. Now beat in the heavy cream. The secret is to beat for 3 to 5 min­utes, until very light and fluffy. The result will be a creamy cheesecake.

Pour filling into the cooled crust. Place the pan in a larger one contain­ing an inch of water and bake on the middle rack of the oven for 1 hour or until knife inserted in center comes out clean. When cake is set, turn off oven, open door, and let cake cool for several hours in the oven. When cool, cover cake in springform pan with plastic wrap, and refrigerate overnight.

Caution: Make sure that the springform pan does not leak before you place it in water while baking. My experience has been that if you purchase an inexpensive pan, it tends to be loose when you close the ring, which means water can seep into the cake and ruin it. You may want to bake it without using water, but it turns out better baked in the pan of water. A good solution is to buy a good nonstick springform pan with a guarantee.

The next day, loosen edges, release pan, and remove outer circle. If you leave cake on the pan base, cut with plastic utensil so as not to scratch; oth­erwise, invert twice so that the cake ends up face-up on the serving plate.

Yields 20 slices

NOTE: For this recipe, I prefer to use the combination of sugar substitute and fructose rather than fructose only.

TOPPING:

Melt 3 or 4 heaping tablespoons of all-fruit orange marmalade (no sugar added) in a nonstick pan. (You may prefer another flavor.) When liquefied, glaze top of cake. Cover with your choice of coarsely chopped unsalted walnuts or peanuts. Of course you may prefer to leave the cheesecake plain without any topping at all. Cheesecake is very rich and filling, so cut it in very thin pieces and it will go a long way. It is possible to get more than 20 servings out of this cake.

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No-Bake Mocha Cream Cheese Dessert

 

By: jeffreyw

1   1/2 ounces (1 1/2 squares) unsweetened chocolate, chopped

2   packets sugar substitute or 2 teaspoons granulated fructose 1 tablespoon unflavored gelatin (1 envelope) 1/4 cup strong coffee, warm

 

1   cup (8 ounces) low-fat cream cheese, at room temperature 5 tablespoons granulated fructose

2   tablespoons sugar substitute or 4 tablespoons granulated fructose

 

1   teaspoon vanilla extract

2   large eggs, separated 1 tablespoon orange zest (optional) 1/4 teaspoon cream of tartar 2/3 cup whipping cream

 

In a custard cup, mix the chocolate with 2 packets of sugar substitute. Me: in microwave oven. Watch it carefully. Cool slightly and set aside. In a cup dissolve gelatin in coffee. Set aside.

In a bowl, using electric mixer on slow to medium speed, beat together the cream cheese, fructose, sugar substitute, and vanilla until smooth. Beat I egg yolks, one at a time. Beat in chocolate and then gelatin mixture Increase speed and beat until very smooth. Add orange zest. (Try it. It adds a delicious flavor.) Do a taste test and add more sweetener if needed.

In a very clean small bowl, beat egg whites until soft peaks form. Add cream of tartar and beat until stiff peaks form. Fold into the cream cheese mixture. In another small bowl, whip the cream until it forms soft peaks. Gently fold into the mixture. Pour into individual dessert dishes. Chill sev­eral hours or overnight.

Serves 8

 

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