What’s a good dessert to make for a borderline diabetic?
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CAAM asked:
My parents are visiting for the weekend, and my dad is not truly diabetic, but has high sugar and has to carefully watch what he eats, much like a diabetic. I’d like to make something yummy for dessert, any ideas as to what I could make that he could eat? (even if it’s just a little?) Thanks!
Margaret
My parents are visiting for the weekend, and my dad is not truly diabetic, but has high sugar and has to carefully watch what he eats, much like a diabetic. I’d like to make something yummy for dessert, any ideas as to what I could make that he could eat? (even if it’s just a little?) Thanks!
Margaret
May 12th, 2009 at 1:51 pm
give them a big bowl of fresh fruit, topped w/ whippied cream or cool-whip. Leave out the honey. (PS: If he has high blood sugars, he *is* diabetic… docs may not have said it formally yet….)
Honey Lime Fruit Toss
1 (20 oz.) can pineapple chunks, drained, reserve juice, or equivalent amount of fresh
1 (11 oz.) can mandarin oranges, drained
1 kiwi, peeled, halved, and sliced
1 cup quartered strawberries
1 large banana, sliced
¼ tsp. grated lime peel
2 Tbsp. fresh lime juice
1 Tbsp. honey
Gently stir fruit in large bowl. In small bowl, combine lime peel, lime juice, and honey to make dressing. Pour dressing over fruit and toss. Chill until ready to serve.
–DOLE cookbook
May 15th, 2009 at 10:57 pm
Sugar free jello.
May 16th, 2009 at 8:15 pm
You actually have lots of options.
Here is a link to some recipes on WebMD
May 19th, 2009 at 7:04 am
two of my favs are sugar free lemon merangue pie u need a sugerfree grahamcracker crust or crackers if using crackers u will need some heart healthy margerine 3tbsp like smart start one package of sugar free lemon jello prepared by inst on box pour into pie crust after jello sets cover with coolwhip free or using same crust method u can make peanut butter choc pie have crust prepared whip together equal parts of coolwhip free and a no sugar pb about 1/2 cup of each set aside make sugar free choc pud by inst pour in crust put on pb topping to top it off get sugar free choc bars cut up and sprinkle on top
May 20th, 2009 at 1:40 am
A fruit pie with frozen yogurt. The fruit is a natural sugar and the little sugar in frozen yogurt won’t hurt as much as the yogurt is good for him.
May 20th, 2009 at 9:28 pm
What about a flummery?
It’s a sachet of your favourite (diet) jelly/jello, depending on where you come from.
Plain yogurt.
Make up the jelly/jello as usual with water.
When it’s almost set, add some plain yoghurt to the jelly/jello and beat it. It’ll look a bit like a mousse. You can put it into moulds if you like for decoration.
We eat this sometimes for dessert, as there are two diabetics in our house.
May 21st, 2009 at 11:55 pm
Mix some fresh berries with splenda overnight. They will create a nice juice. Then Layer them in a dish with sugar free vanilla pudding and home made whipped cream sweeted with splenda. You can make it a little more special by adding some lemon zest to the whipped cream.
May 25th, 2009 at 3:28 am
lemon meringue pie
Crust:
1 1/4 cups all-purpose flour
1 teaspoon equal® sweetener
1/4 teaspoon salt
4 tablespoons margarine - cold
or vegetable shortening
3 - 5 tablespoons ice water
Filling:
15 1/4 teaspoons equal® sweetener - divided or 49 packets of equal
2 1/4 cups water
1/2 cup lemon juice
1 teaspoon lemon rind - grated
1/2 cup cornstarch
2 eggs
5 egg whites - divided
2 tablespoons margarine
1 - 2 drop yellow food coloring - optional
1/4 teaspoon cream of tartar
Pie Crust:
Combine flour, sugar, and salt in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with water, 1 tbsp at a time, mixing lightly with a fork after each addition until pastry just hold together.
Roll pastry on floured surface to circle 1 1/2″ larger than inverted 9″ pie pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with tines of a fork. Bake at 425 until browned, about 15 minutes. Cool on wire rack.
Filling:
Mix water, lemon juice, lemon rind, 10 3/4 tsp equal, and cornstarch in medium saucepan. Whisk over medium high heat until boiling; boil, whisking constantly, 1 minute. Whisk about 1 cup mixture into combined eggs and 2 egg whites; whisk egg mixture into saucepan. Remove from heat; add margarine, stirring until melted. Stir in food color; pour mixture into baked pie crust.
Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks; beat to stiff peaks, adding remaining 3 1/2 tsp equal gradually. Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping.
Bake at 425° F. until meringue is browned, about 5 minutes. Cool completely on wire rack.