Diabetic-Friendly Recipes For Your Next Get-Together

Sunrise Senior Living  |  July 29, 2016
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Everyone can enjoy these delicious diabetic recipes this summer!

If you're living with diabetes, you understand the importance of watching what you eat. Likewise, if your loved one follows a diabetic diet, it's your job to make sure you're conscious about the desserts you're bringing to the family cookout. Regardless of your situation, there are so many delicious recipes that can be enjoyed by all.

Peanut Butter Swirl Chocolate Brownies
Who doesn't love a chocolate treat? This recipe from Diabetic Living magazine uses a sugar substitute to create a great option everyone.

Ingredients:

  • 1/4 cup butter
  • 3/4 granulated sugar substitute
  • 1/3 cup cold water
  • 3 eggs – lightly beaten
  • 1/4 cup canola oil
  • 1 tsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 cup creamy peanut butter
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup semisweet chocolate chips

Directions:

First, heat your oven to 350 degrees and prepare a 9x9x2-inch baking dish with foil. Coat with a non-stick cooking spray and set aside.

Melt butter over low heat in a medium saucepan. Slowly whisk in sugar, then add the egg, oil and vanilla until fully combined. Stir in a cup of the flour and baking powder until the batter starts to form. In a small bowl, combine 1/2 cup of the batter with peanut butter. Set aside. In a separate small bowl, whisk remaining 1/4 cup of flour with cocoa powder until smooth. Then, add chocolate batter to plain batter and stir well. Pour into your prepared ban.

Top it off with dollops of the peanut butter batter, using a knife to swirl the two mixtures together. Place in oven and bake until well done – about 20 to 25 minutes. Remove from oven, cool on a rack and cut into bars. Enjoy!

Mini Berry Cream Pies
Nothing says summer quite like a patriotic sweet. This diabetic dessert, courtesy of Eating Well magazine, makes a cute and delicious treat. And the recipe is so simple!

Ingredients:

  • 1/4 cup whipping cream
  • 2 tsp. sugar substitute
  • 1/4 cup nonfat vanilla Greek yogurt
  • 15 frozen mini phyllo cups
  • 15 fresh blueberries
  • 15 fresh raspberries

Directions:

Using a small bowl and an electric mixer, beat the whipping cream until peaks form. Then, add the sugar substitute until it reaches a stiff consistency. Carefully fold in the Greek yogurt until well combined.

Place yogurt cream evenly amongst the phyllo cups, then top with one blueberry and one raspberry. You can chill this dessert for up to four hours, or enjoy it immediately!

Sugar-Free Apple Pie
Apple pie is America's dessert – so everyone should be able to enjoy it. With this recipe, from Taste of Home magazine, even those following a diabetic diet can have a slice!

Ingredients:

  • 1/3 cup apple juice concentrate – thawed
  • 8 tsp. sugar substitute
  • 2 tsp. cornstarch
  • 1 tsp. ground cinnamon
  • 2 9-inch pastry dough slices for pie
  • 8 cups tart apples – peeled and thinly sliced
  • 1 Tbsp. butter

Directions:

First, heat your oven to 375 degrees. Prepare you pie pan with one layer of 9-inch pastry dough, forming it to fit the dish. Set aside.

In a small bowl, combine apple juice concentrate, sugar substitute, cornstarch and cinnamon. Line apples into bottom of the pie, pouring liquid over until each apple is covered. Cut butter into small pieces and place over mixture.

Once your filling is complete, cover with remaining pastry dough slice. Form dough over the dish, pinching the sides to seal the edges. Cut slits to create vents, or be creative and slice up a cute design.
Place pie in the oven and cook for 35 at initial temperature. Then, once that time is up, increase temperature to 400 and bake until apples are soft and tender – this should take an additional 15 to 20 minutes. Remove from oven, let sit on a cooling rack and enjoy!

For the cleanest slices, consider placing the pie in the refrigerator to sit for an additional hour before you cut into it.

Sour Cream Pound Cake
This low-fat recipe from Cooking Light magazine makes a moist and delightful cake!

Ingredients:

  • 3 cups sugar
  • 3/4 cup butter – softened
  • 1 1/3 cups egg substitute
  • 1 1/2 cups low-fat sour cream
  • 1 tsp. baking soda
  • 4 1/2 cups sifted cake flour
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • Fresh blackberries and mint sprigs are optional.

Directions:

Begin by heating your oven to 325 degrees. Prepare a 10-inch tube pan with cooking spray. Set aside.

Then, beat sugar and butter in a large bowl until well combined – this should take about five minutes. Slowly add egg substitute, continuing to beat. In a separate bowl, combine sour cream and baking soda. Set aside. In a small dish, combine flour and salt. Spoon cake flour into measuring cups. Then, add flour mixture and sour cream mixture to sugar mixture, alternately. Stir in vanilla until combined. 

Finally, pour your batter into the pan, baking for an hour and 35 minutes. Remove from oven, cool on a wire rack and remove from pan. Serve immediately with optional garnishes, or enjoy on its own.