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Category: Diabetic Recipes (Page 58 of 66)

Almond Macaroon Cookies Recipe

Ingredients:
1 egg white
Stevia (See amounts below)
1 cup ground almonds

Instructions:

Beat egg whites until stiff peaks form. Add Stevia. Fold in almonds. Drop by teaspoonfuls full onto greased cookie sheet.

Bake at 375° F until golden brown or about 8 – 10 minutes.

Very light.

*Stevia is an herb and comes in many forms. Below is the amounts for this recipe.

12 packets Stevia Blend
6 teaspoons Spoonable Stevia Blend
1-1/2 tsp Stevia Extract Liquid
3/4 tsp Pure Stevia Extract Powder
1/6 tsp “Sweet Leaf” Stevia


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Diabetic Chocolate Cookies Recipe

Ingredients:
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
12 packets Stevia blend
2 tablespoons unsweetened cocoa powder
1/8 teaspoon peppermint or mint extract

Instructions:

Preheat oven to 275. In batter bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat 1-2 minutes of until soft peaks form. (Tips of peaks will curl down when beaters are lifted.) Continue beating on high speed, gradually adding Stevia in a slow, steady stream. (Do not add all of the Stevia at once.) Continue beating on high speed 3-4 minutes or until dissolved, mixture is glossy and stiff peaks form. (Tips of peaks will remain upright when beaters are lifted.)

Place cocoa powder in a shaker; sprinkle over egg whites. Using spatula, gently fold cocoa powder into egg whites just until cocoa powder disappears. Gently fold in peppermint extract.

Fill cookie decorating or cookie press with meringue mixture. Make mixture into small rosettes, about 1 1/2 inches in diameter, 1 inch apart. Refill decorator as needed.

Bake 1 hour. Meringues should look dry and have small cracks on the surface. Turn oven off and leave meringues in oven with door slightly ajar for 30-60 minutes or until meringues are thoroughly dry.

Yield: 36 meringue cookies

Variation: Cinnamon Chocolate Meringues: Omit peppermint extract. Combine 1/4 teaspoon ground cinnamon and Stevia in Step 1. Proceed as recipe directs.


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Pudding Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup stevia
1 tsp vanilla extract
Cinnamon

Instructions:

Combine all ingredients in blender until almost smooth.

Pour into 6, 6oz -175ml custard cups. Sprinkle with cinnamon.

Place in a baking pan. Pour hot water in pan to reach 1″ -25mm up sides of custard cups.

Bake at 350 F or 180 C for 35 minutes.


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Pumpkin Dessert Recipe

Ingredients:
1 cup whole milk ricotta
2 packets Stevia
1/2 tablespoon pumpkin spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Whipped cream

Instructions:

Mix it together with a spoon. Make whipped cream topping.

1/2 cup servings =5 carbs


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Rice Pudding Dessert Recipe

Ingredients:
1 cup ricotta
2 packets Stevia
1/4 tsp. cinnamon

Instructions:

Mix it together with a spoon.


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Sugar Plum Recipe

Ingredients:
1/2 lb. cream cheese at room temperature
1/4 cup unsalted butter, at room temperature
4 packages. sugar-free strawberry Jell-o
24 whole cloves
1 1/2 cups unsweetened, desicated, long shred coconut

Instructions:

Beat the cream cheese and butter together until smooth. Beat in 3 packages of the Jell-o until well blended, then stir in the coconut. Sprinkle the one remaining package of Jell-o on a plate.

Form level tablespoons of the mixture into balls and roll in the Jell-o powder. Stick a clove into each ball.

Carb Count: 1 carb per piece. Makes 24 pieces.


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Vanilla Chiffon Dessert Recipe

Ingredients:
1 envelope gelatin
2 1/2 tablespoons stevia
2 eggs — separated
1 1/4 cups heavy cream
1/2 cup water
1 tsp vanilla extract

Instructions:

In medium saucepan, mix gelatin with 1 1/2 tablespoon sweetener. Blend in egg yolks beaten with cream. Let stand one minute.

Stir over low heat until gelatin is completely dissolved, about 5 minutes Add vanilla.

Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add remaining sweetener and beat until stiff. Fold into gelatin mixture.

Place into 4-cup bowl or dessert dishes and chill until set.

Variations:

Lemon chiffon: Omit vanilla. After gelatin is dissolved, cool mixture completely. Add 2 tablespoons lemon juice and 2 teaspoons grated lemon peel.

Peppermint chiffon: Substitute 1/4 tsp peppermint extract for vanilla.

4-5 Servings – 5 carbs each.


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Almond Poppyseed Cheesecake Recipe

Ingredients:
1 lb cream cheese, room temperature
24 packets Stevia
4 large eggs, room temperature
1/3 cup cream
2 teaspoon almond extract
1 1/2 teaspoon poppy seeds

Topping: 1 1/2 cups sour cream
2 packets Stevia
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted

Instructions:

Preheat oven to 400°F-200°C .

Lightly grease a 9″ pan.

Beat cream cheese with electric mixer until fluffy. Blend in Stevia. Add eggs one at a time, beating well after each. Add cream, almond extract and poppy seeds. Pour mixture into prepared pan.

Set pan on baking sheet. Bake for 2 hours or until toothpick inserted in center tests clean.

Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.

Carb Count: 4.5 carbs per slice.


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Ice Cream Recipe

Ingredients:
1 Pint of heavy sweet cream
¼ tsp real vanilla extract
Stevia (see below for conversions*)
2 trays of ice

Instructions:

Fill a blender one-third full of ice cubes. Pour in the sweet cream just to the top of the ice cubes. Add in the vanilla and Stevia. Start mixing on slow speed and as the ice breaks up keep increasing the speed of the blender. Assist the stirring as needed with a long spoon.

It will become very thick and smooth and your blender may need a little help in keeping the mixture moving. This will make 4 servings of soft vanilla ice cream containing about 4 grams of carbohydrates per serving. As soon as it is smooth and creamy, quickly dish it out and enjoy!

This must be eaten as soon as it is made or it will get too soft, and it does not freeze well. Best eaten fresh out of the blender. Adding a quarter cup of ripe blueberries and reducing the equivalent volume of sweet cream results in an incredible soft blueberry ice cream!

*Stevia is an herb and comes in many forms. Below is the amounts for this recipe.

12 packets Stevia Blend
6 teaspoons Spoonable Stevia Blend
1-1/2 tsp Stevia Extract Liquid
3/4 tsp Pure Stevia Extract Powder
1/6 tsp “Sweet Leaf” Stevia

Note: Not all Stevia Extract Powders are pure. Look for a 28 mg serving size (or thereabouts). If the serving size is significantly larger, the Stevia isn’t pure.


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Whipped Avocado Dessert Recipe

Ingredients:
2 Avocados, peeled and cut into pieces
8 packets Stevia
1/4 cup Whipping (heavy) cream
3 tablespoon Lime juice

Instructions:

Place all ingredients in a blender or food processor. Cover and process on high speed until smooth and creamy.

Carb Count: 7 carbs per serving. Makes 3 servings.


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