Sugar free recipes for Type II diabetes

 

q My husband has been diagnosed with Type II Diabetes and is faithfully cutting out sugar. He would really like a pumpkin pie for Thanksgiving. I've made deserts with Splenda and they satisfy his sweet tooth. However the canned pumpkin has so much sugar in it already. Does anyone make a sugar free pumpkin pie filling?

 do you mean plain canned pumpkin???  or pumpkin pie filling???

 

we use plain pumpkin and splenda....and they taste pretty good...up the spices abit...as splenda can leave a bit of an after taste...

 

and you might want to rethink pie crust...maybe use 1/2 all-purpose flour and 1/2 whole wheat....as the flour adds to the carbs too...

 Try baking a pumkin grown for cooking like a squash. Then run the cooked pumkin thru a food mill to make pumkin puree. Use in a recipe that you like. This way you control all the sugar that is used in a recipe.

SOUR CREAM APPLE COBBLER
(A recipe for the diabetics *S*) Fruit Filling:
1/3 cup SPLENDA Sweetener, Granulated
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup unsweetened apple juice
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
1 tablespoon butter
6 medium Granny Smith apples, peeled and sliced
1/2 cup golden raisins (optional)
Topping:
1 cup all-purpose flour
2 tablespoons SPLENDA Sweetener, Granulated
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat sour cream
1/4 cup skim milk
1 teaspoon vanilla extract Directions:
Preheat the oven to 375 degrees F.
Coat an 8-inch square baking dish with cooking spray; set aside.
Whisk together SPLENDA Granulated Sweetener, flour, cinnamon,
apple juice, lemon juice, and lemon zest in a medium bowl; set aside.
Melt butter in a large nonstick skillet over medium-high heat;
add apples and cook, stirring often, until softened, 8 minutes.
Stir in apple juice mixture and bring to a boil; stir in raisins,
if desired. Spoon apple mixture into prepared baking dish. Topping Instructions:
Combine flour, SPLENDA Granulated Sweetener, baking powder,
baking soda, and salt in the bowl of a food processor; add butter
and pulse until mixture resembles coarse meal. Transfer mixture
to a medium bowl; stir in the sour cream, milk, and vanilla.
Drop dough by spoonfuls onto the apple mixture; bake 25 minutes
or until topping is lightly browned. Serve warm. Serves 6.

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Here's one I use.

 

Crustless Pumpkin Pie (low carb, diabetic) #2

 

1 (15 oz) can pumpkin (not the pumpkin pie mix)

5 oz. 2% evaporated milk OR fat free evap. milk

¾ cup Splenda

1 tsp. cinnamon

¼ tsp. cloves

½ tsp. ground ginger

½ cup egg substitute

½ tsp. salt

 

Combine all ingredients. Spriay a pie pan with a little non-stick

cooking spray. Pour the pumpkin mixture directly into the pie

pan. Bake at 375 degrees about 35 minutes or until firmly set.

 

You can put this in a pie crust if you wish.

The texture is custard like and can be cut into wedges like a pie.

Top with a little Cool Whip.

 

 

The Diabetic Connection has a Recipe Thread, some good for diabetics, some are iffy. Knowing about carbs and calories, you can make good choices with the recipes.

 

Nancy Z.

Don't use the canned pumpkin. Get a small pumpkin (fresh). Dice the flesh and boil, then mash. Use the mashed pumpkin in your pie recipe. Adjust sweetness to taste with Splenda

If you take 1 can of pure pumpkin, not the pie filling, 1 pkg of sugar free vanilla pudding mix  (do not add milk) and 1/2 a small container of cool whip free, add some pumpkin pie spice and cinnamon, mix together and let chill it is a great replacement for pumpkin pie.  One year I made this and put it in graham cracker tart shells.  Really yummy.  Oh I am also a type 2.