Hassle-Free Diabetic Dessert Recipes

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It all comes down to being a matter of habit - once you begin to anxiously scan every possible edible thing set before you for its possible effects on your diabetes, once great recipes no longer appear to be what they are (and instead take the form of multicolored 3-D graphs and charts that plot sugar, proteins, fats and carbohydrates) you know that great food is a thing of the past to you. This is what it means to live life as a Type I diabetic - always aware of how much insulin courses through your body. Most people wouldn't mind being diabetic if they didn't have to give up so much in their diet that they prized. Nothing can matter more to the health of a diabetic then, than inventive recipes that will take the sting out of the kind of sacrifices that are called for. When people are no longer called upon to sacrifice the taste in their food for their health, they will no longer take the risk of trying something tempting. Here are a couple of diabetic dessert recipes that should go a long way in making this possible.

Chocolate cake has to be the most difficult food give up for any diabetic. Let's get started with the first of our diabetic dessert recipes - a method for chocolate cake. To begin with, place three-quarters of a cup of Fudged Sweet Topping in warm water to help loosen it up. Beat two eggs until fluffy, and add in a cup of strawberry apple butter and a teaspoon of vanilla. Add in the fudge sweet topping, a quarter cup of milk, a quarter cup of Fruit Sweet, 2 cups of flour and mix thoroughly. Once done, all you need to do is to pour it into a greased cake tin, and bake at 350 degrees for 45 minutes.

Next on our list of diabetic dessert recipes comes a delicious low-calorie cheesecake and that should really make up for all that you have had to give up for your condition. Get 12 ounces of ricotta cheese (low-fat), and mix it in with 4 egg yolks, three quarters of a cup of Fruit Sweet, and beat thoroughly. Add in two-thirds of the cup of milk powder, and beat in a blender until everything is properly mixed in. Throw in 2 teaspoons of vanilla, and squeeze in half a lemon (and throw in the rind as well). At this point, you can throw in the egg whites that you separated to begin with, and press the whipper button until everything's nice and frothy. Get a cake pan and butter it all up - the bottom and the sides too. Crush up some graham crackers and coat the bottom of the pan evenly through. Now, you can pour in the mixture you just made and bake it at 350 degrees for about three-quarters of an hour. To make sure that the cake doesn't dry out too much, leave a pan of water in the oven for moisture. You could make this with any kind of cheese of course. And it should transport you to a time when you never had to watch what you ate.

Diabetic Flourless Chocolate Cake

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1/2 cup Dutch process cocoa

3/4 cup packed light brown sugar

3 tablespoons flour

2 teaspoons instant espresso powder

1/8 teaspoon salt

Pinch pepper

3/4 cup fat-free milk

1 teaspoon vanilla

2 ounces unsweetened chocolate, chopped

2 ounces semisweet chocolate, chopped

1 egg

3 egg whites

1/8 teaspoon cream of tartar

1/3 cup granulated sugar

Rich Chocolate Frosting:

2-3 teaspoons margarine, softened

1 cup confectioner's sugar

3 tablespoons Dutch process cocoa

1/2 teaspoon vanilla

2-3 tablespoons fat-free milk

Combine cocoa, brown sugar, flour, espresso powder, salt and pepper in medium saucepan; gradually stir in milk and vanilla and mix until smooth. Heat over medium heat, stirring frequently, until mixture is hot and sugar is dissolved (do not boil).

Remove saucepan from heat; add chocolate, stirring until melted. Whisk about 1/2 cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.

In medium bowl, beat egg whites until foamy; add cream of tartar and beat to soft peaks. Continue beating, gradually adding sugar until stiff, but not dry, peaks form. Stir about 1/4 of the egg whites into cooled chocolate mixture; fold chocolate mixture into remaining egg whites.

Heat oven to 350 degrees. Lightly grease bottom and sides of 9-inch round cake pan; line bottom of pan with parchment paper.

Pour batter into pan. Place pan in large roasting pan on center oven rack; add 1 inch hot water to roasting pan. Bake until just firm when lightly touched, 25-30 minutes (do not test with toothpick, as cake will still be soft in center). Cool completely on wire rack.

Refrigerate, covered, 8 hours or overnight.

To make frosting: Mix margarine, confectioners' sugar, cocoa and vanilla with enough milk to make a thin spreadable consistency.

Remove cake from refrigerator. Loosen side of cake from pan with sharp knife. Remove from pan and peel off parchment paper.

Place on serving plate. Frost top of cake with Rich Chocolate Frosting.

Yield: 10 servings

Nutrition information per slice: Calories 245 (27 percent from fat); fat 7.2 g (sat 3.7 g, mono 2.7 g, poly .6 g); protein 5 g; carbohydrates 46 g; fiber 2.86 g; cholesterol 22 mg; sodium 78 mg; calcium 60 mg.

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Diabetic Cake Recipes - Guide to Low Sugar Intake

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When you are suffering from diabetes it is important to stock up certain items that will not let you feel left out at family celebrations or if possible give yourself a treat now and again. The sugar free diabetic cake mix should be a regular item in the pantry to make your desserts or even use in order to lower the sugar intake for other people in the family. On the other hand, even though you are using this sugar free mix you definitely don't want this dessert to come out tasting like the regular diet treats.

If you need guidance when making your cakes and desserts, the following suggestions will be able to have them tasting more the like the actual treats all the time.

First, simply by making use of applesauce as a fractional alternative for the cooking oil whenever you are creating delights from the sugar free mix this could aid in the reduction of both the fat and sugar within the particular recipe. The end result will enhance the taste and make it more desirable for both dieters and diabetics. The applesauce will enhance the actual texture but you should not go over the top with it, this substitute should be about half the quantity of the cooking oil and you will receive the best results.

An additional strategy to enhance your cake mix will be to utilize a flavorsome dessert blend having absolutely no sugar in order to make layers in this cake. Generally, the basic sugar-free cakes might taste bland, but when you add a flavorful and creamy dessert blend somewhere between, such as a lemon cake mixes it will add some appeal. Additionally, you could create sugar free icing from one of the dessert mixes, such as this, simply by combining and preparing this in accordance to the actual directions on the package; this could then mix into a cool whip. You could include an additional dessert blend if you wish, by using an extra egg which will give you a moist rich pudding.

There is also the option of adding a can fruit to the particular sugar free mix and this can include crush peaches, mangoes or pineapples. The ideal fruit mix should be packed in water instead of syrup, because you want to use less sugar and the syrup will definitely add more calories and sugar. You might be thinking that the fruit will be sweet as well, but you have to understand that the fruit will add just the right amount of moisture and natural sweet taste to this dry or bland cake mix.

In conclusion, you could utilize fresh fruit juice as an alternative to the milk or water with the sugar free diabetic cake mix. The defrosting of orange concentrate will be a great technique in order to include a lemon flavor, which usually goes nicely with chocolate cake. If you like, you could also use vanilla flavoring or apple juice along with an angel food cake blend to include a subtle apple taste. All of this is just a few simple ways to really improve your diabetic cake mix, so you won't feel deprive or left out of the festivities.

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