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I will be cooking for someone who is diabetic but who also has a reaction to artificial sweetners such as splenda etc. Does anyone have good diabetic (low carb, sugar free) recipes that don't use sweetners? (I realize that there's a Diabetic forum group on this site, but I'm not a member since this is a one time request)
I've been diabetic for many, many years and diabetics can eat small amounts of sugar per serving. When I bake I use part sugar and part natural sweetener like stevia or xylitol or agave (in place of honey). All of them are low-glycemic. They are all available in health food stores or stores like Whole Foods. I do not use artificial sweeteners.
Did you want dessert recipes or all types of recipes?
A diabetic can eat the same foods as all other people should eat. Just use whole wheat or a mixed grain pasta, brown rice not white, sweet potatoes or red potatoes, whole grains, fruits that aren't tropical are lower glycemic so a better choice but all fruits can be eaten especially if eaten along with protein or high fiber foods.
I hope I'm making this easier for you not more confusing.
Thanks for the info Chefly!!! I could use snack and dessert recipes the most since protein and veggie meals can be used for meals. I see you suggested red potatoes (or yams)...are they lower glycemic? You've been very informative!
I have a small collection of recipes here ... Diabetic Recipes & Low Carb/Low Fat ... if you would like to look through them. I am sure you will find some that are helpful.
You could also get a SUGAR FREE Angle Food Cake (I buy the ones at Wal-Mart, you may have to ask at the bakery for the sugar free) Top with some fresh strawberries and Cool Whip Free.
Here is one that I just found on these boards.
DIABETIC RECIPERice Pudding1/2 cup white rice1/4 cup water2 cups skim milk1/4 cup sugar1 teaspoon vanilla extract1/2 cup raisinsCook the rice in 3/4 c water over medium heat until tender, about45 minutes. Add the skim milk and sugar. Cook slowly over lowheat until thickened, about 30 minutes. Cook. Add the vanilla andraisins and spoon into six serving dishes.Per serving: 154 calories, 0 gm fat, 1 mg cholesterol,44 mg sodium, 34 gm carbohydrate, 0 gm fiber, 4 gm proteinFood Exchanges: 1 starch/bread, 1 fruit, 1/2 milk
Yes, sweet potatoes and red potatoes are lower glycemic than Russet potatoes and boiled potatoes are lower glycemic than baked.
E-Z PEACH CRISP2 cans (15¼ oz.) peaches packed in juice, drained (only drain one can)2 pkgs. cinnamon and spice oatmeal, dry (Quaker Multi-Grain Cinnamon & Apple)1/3 cup flour (whole wheat flour)1/2 cup chopped walnuts (optional)
1/3 cup melted butter (3 Tbsp.)(I added 4 tsp. sugar plus 1/2 tsp. cinnamon)Preheat oven to 425°. Pour peaches into a lightly greased (8" square) 2 quart baking dish. Combine oatmeal, flour and nuts in a bowl; stir in the butter; sprinkle over the peaches. Bake for 15 minutes, until golden brown. Serve warm, over ice cream or yogurt that you sweeten with stevia.
This is also good and you can't tell it has tofu in it. If you can't find stevia or don't wish to use it you could purchase xylitol and use 1 cup of it dissolved in either 1/2 cup fat free milk or 1/2 cup soy milk. My changes are in ( ). chefly Don't use all unsweetened chocolate, it would be too bitter. This is rich so just a small slice is enough. Oh, if the dessert is eaten right after a low glycemic meal the person's blood sugar won't rise as much as if eaten several hours later.
REC Chocolate Silk PiePosted by: misspatty1 Replies: 1 Posted on: 2/18/2007 12:35:18 PM#T798007Chocolate Silk PieThe silkiness comes from the silken-style tofu.Ingredients:12 graham crackers2-3 tablespoons apple juice concentrate8 oz. unsweetened chocolate(1 oz. unsweetened, 7 oz, dark chocolate)2 10-oz. pkgs. silken tofu (extra firm)1 10-oz. jar blackberry preserves (strawberry all fruit spread)1 teaspoon vanilla extract1 cup honey (1/2 cup soy milk, 1 tsp. stevia powder= to 1 cup sugar)Serves: 12Cooking Time: Over one hourInstructions:Crust: Preheat oven to 350. In a food processor, combine crackers and apple juice concentrate and pulse to make fine crumbs. Press into bottom of springform pan or pie plate. Bake 10 minutes. Cool. Filling: Melt chocolate in double boiler or over very low heat. Put remaining ingredients in bowl of food processor or blender and add melted chocolate. Process until very smooth, stopping occasionally to scrape down sides. Pour filling into crust, smooth top, and refrigerate until firm, at least 4 hours or overnight.Good filling flavor. Firmed up overnight to a very silky filling. Delicious! chefly
Chefly ~ that looks wonderful! I've started using Sugarless de Lite, it's honey flavor "nature sweet", (Sugar free Sweetener) I've had excellent results with it, so far....this recipe looks so good -- my husband would LOVE this, thank you!
CookieCarolHow are Jell-o and pudding mixes sweetened?
CC.....looking at the pudding box it says it has aspartame and acesulfame potassium (sweeteners). The Jell-O contains the same.
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