Diabetes Friendly Dessert Recipes
Being diagnosed with Diabetes does not mean you can’t enjoy a dessert.
Well, think again. We have some of the best recipes for those who want to satisfy their sweet tooth but limit their sugar intake as a result of a diabetes diagnosis.
You can still eat this winter favourite, using this adapted recipe. It still tastes absolutely fantastic! What’s even better, is that it takes just fifteen minutes to prepare!
- 4 medium apples, unpeeled but cored and chopped
- 2 tbsp water
- 25g sultanas
- 25g dried apricots, chopped
- 1 tsp ground cinnamon
- 1 tsp almond extract
- 1 tbsp granulated sweetener
- The zest of 1 orange
- 3 sheets of filo pastry
- 7 squirts of spray oil
Begin by preheating your oven to 180 degrees Celsius. In a large saucepan, add some water, before adding the apples, and gently simmering for 15 minutes, ensuring that you are stirring it occasionally. Next, add the sultanas, apricot, cinnamon, almond essence, and half of the sweetener. Mix together well, before setting aside.
Next, take a layer of the filo pastry, and place on a board, before spraying with two squirts of oil, and sprinkling with a third of the remaining sweetener. Place another sheet of pasty on top of this, and then spray with two more sprays of oil and another third of the sweetener. Repeat this process again, using the last sheet of filo pastry.
Take the fruit mixture, and spread over three-quarters of the pastry, leaving the top quarter free, and then sprinkle with the orange zest. Fold the top length of the pastry over this mixture, and then roll over to completely cover the filling. Fold in the edges to prevent the filling from leaking out, and finally roll the strudel over again, so that the fold is at the bottom.
Move the strudel onto a baking sheet and spray with oil, before heating in the oven for approximately 20-25 minutes, or until the pastry becomes lightly browned. Sprinkle with a little cinnamon and serve with some yoghurt.
Bleeding heart Halloween cake:
Do not miss out on celebrating this spooky holiday, by making this creepy bleeding heart Halloween cake. Not only does it taste great, but it is suitable for those who are on a low sugar diet.
- 200g wholemeal flour
- 200g plain flour
- 600g cooked beetroot, blended until smooth
- 2 tsp baking powder
- 20g cocoa powder
- 6 eggs, separated and whites are beaten (until peaks form)
- 2 tsp vanilla extract
- 5 tbsp granulated sweetener + 1 tbsp for the frosting
- 100ml rapeseed oil
- 250g fat-free quark or soft cheese
- 1 tbsp chopped pistachio nuts
- 500g frozen mixed berries, which have been defrosted and mashed
- 1 plastic eyeball
Begin by preheating your oven to 180 degrees Celsius, and use some spray oil to lightly coat a fluted cake ring, that has a hollow centre. Next, in a large bowl, whisk together the flour, baking powder and the cocoa. In a separate bowl, beat the egg yolks until they turn frothy and add the vanilla extract, the sweetener, the oil and the blended beetroot.
Stir the beetroot mix into the flour, and then fold half of the egg whites into the flour – do not be tempted to overmix, before folding in the remainder. Pour the mixture into the cake tin, and bake for approximately 35-40 minutes, or until the cake is slightly firm to the touch.
Mix the quark and the sweetener together in a bowl before setting aside, ready to use later. Once the cake is baked, remove from the oven and allow to cool completely. Cover the top of the circle with the quark frosting, before sprinkling with nuts.
Before you serve, fill the cavity with the mashed fruit, dripping it down the outside, and finally garnish with your plastic eye!
Mocha ricotta tiramisu:
It is hard to believe that this pudding could be suitable for anyone on a low sugar diet, but it just goes to show that you do not have to miss out at all, and by adopting some recipes, you can make delicious desserts as well.
- 8 sponge fingers
- 1 tsp coffee granules
- 120ml boiling water
- 2 tbls coffee liqueur or brandy
- 200g ricotta cheese
- 200g 0% fat Greek-style yoghurt
- 25g icing sugar
- 1tsp pure vanilla extract
- 25g good quality dark chocolate
Start by breaking each of the sponge fingers into three pieces, and divide evenly among 4 dessert glasses, or tumblers. Place the coffee and the boiling water into a measuring jug, before adding the liqueur or brandy and stir. Pour this over the sponge fingers, and leave them to soak, whilst you prepare the topping.
In a large bowl, beat the ricotta with the yoghurt, icing sugar, and the vanilla extract until it is completely smooth and creamy. Place on top of the sponge fingers, and then sprinkle with the grated chocolate.
Cover the glasses and chill for at least thirty minutes prior to serving.
Sugar-free chocolate meringues:
This recipe is absolutely fantastic for anyone who has a really sweet tooth but has to strictly comply with a low or no sugar diet.
- 1 tbsp unsweetened cocoa powder
- 50g artificial sweetener
- 4 egg whites
- A pinch of cream of tartar
- 1 tsp vanilla extract
Begin by preheating the oven to 110 degrees Celsius, before whisking the cocoa powder and artificial sweetener together in a small bowl before setting aside. Next, line a baking tray with greaseproof paper to ensure the meringues do not stick.
In a large mixing bowl, beat the egg whites and cream of tartar until they are foamy. Add the vanilla, before beating until stiff peaks are formed. Carefully fold in the cocoa powder mixture until it is evenly blended, before piping the meringue onto the lined baking tray.
Place in the preheated oven until the meringues are crisp and dry, which should take approximately one hour. Remove the meringues and allow to cool completely.