Just because you’re watching your sugar intake doesn’t mean you have to give up sweets completely. We’ve rounded up a few of our favorite diabetic-friendly dessert recipes that will keep your health on track and leave your taste buds satisfied.
Skinny Muddy Buddies
4 tablespoons I Can’t Believe It’s Not Butter
2 tablespoons creamy peanut butter
2 squares reduced-fat chocolate almond bark
2 cups Fiber One Honey Squares
1 package fat-free sugar-free vanilla pudding
Melt the butter, peanut butter and chocolate almond bark in large mixing bowl over a pot of simmering water. Pour mixture over the Fiber One Honey Squares, spread out on parchment paper and let cool for about 20 minutes. After mixture has hardened, pour into a large Ziploc bag, add box of pudding mix and shake gently.
Cookies ‘n’ Cream Crunch
6½-ounce package sugar-free chocolate sandwich cookies, crushed
1/3 cup chopped pecans
3 tablespoons reduced-calorie margarine, melted
1 quart vanilla no-sugar-added, fat-free ice cream, softened
Combine the first three ingredients together and set one cup of this mixture to the side. Press the remaining crumb mixture firmly into the bottom of a 9-inch square pan and freeze for 10 minutes. Spread the ice cream over the crumb mixture in the pan and sprinkle the reserved crumb mixture on top. Freeze for at least eight hours.
Cherry and White Walnut Chunk
1½ teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
1/4 cup unsweetened cocoa powder
2 ounces unsweetened chocolate, chopped
3 large egg yolks
14-ounce can nonfat sweetened condensed milk
1/2 cup fresh or frozen cherries, chopped
1/2 cup white chocolate chunks
Sprinkle gelatin over water in a small bowl. Let stand, stirring once or twice, while you make the base for the ice cream. Pour 1½ cups milk into a large saucepan. Add cocoa and chocolate to the milk and cook over medium heat until steaming. In a medium bowl, whisk together egg yolks and condensed milk. Gradually add the hot milk mixture to the egg yolk mixture, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, three to five minutes. Do not bring to a boil or the custard will curdle. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until combined. Whisk in the remaining 1½ cups milk. Cover and refrigerate until chilled, at least two hours. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last five minutes of freezing, add cherries and white chocolate chunks. Place the ice cream in the freezer to firm up
Looking for additional ideas? Check out our complete eCookbook for more diabetic-friendly recipes for breakfast, lunch, dinner and dessert.
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