Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Diabetic Recipes (Page 60 of 66)

Baked Custard Recipe for Diabetics

Ingredients:
4 Large Eggs
1/2 Cup exchange – Stevia
½ Teaspoon salt
1 ½ Cups Heavy Cream
1 Cup Water
1 Teaspoon Vanilla Extract
1/8 to ¼ Teaspoon Ground Nutmeg , for garnish

Instructions:

Preheat oven to 350 F

COMBINE eggs, Stevia and salt in large mixing bowl. Add cream, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg, Place cups in 13X9-inch baking pan; fill pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.

Carb Count: 1.9 per serving. Servings 6.


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Lemon-Thyme Dessert Recipe

Ingredients:
3 leafy fresh thyme sprigs
1/2 cup granulated sugar substitute – Stevia
2 cups boiling water
1 cup fresh lemon juice (from 5 to 6 lemons)
1 tablespoon grated lemon zest
Salt

Instructions:

In a medium metal bowl, combine thyme and sugar substitute. Pour boiling water over them and stir to dissolve sugar substitute. Steep for 3 minutes, then remove and discard thyme.

Place bowl in freezer until mixture is cool, about 10 minutes. Remove from freezer and whisk in lemon juice, zest, and a pinch of salt. Pour into 2 standard ice cube trays, filling each ice cube compartment to just below the top.

Freeze until mostly frozen through, 1 1/2 to 2 hours. Place cubes in a food processor or blender and pulse very briefly, just until ice becomes granular. (Don’t over process or the dessert will be a liquid.)

Transfer ice to dessert bowls, and serve immediately.


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Bread Pudding Recipe

Ingredients:
5 oz. bag of plain pork rinds crushed
6 eggs
1 ½ cup of heavy cream
1 cup water
1 cup Stevia (or 15 packets)
1 tablespoon Vanilla
2 teaspoon cinnamon

Instructions:

Warm cream mixed with water.

Beat together eggs, stevia, vanilla, and cinnamon. Add cream mixture to egg mixture.

Spread pork rinds in a 9×13 pan sprayed with Pam. Cover with cream/egg mixture, stir lightly, making sure to cover every pork rind.

Preheat oven to 350 and while oven is heating, liquid will absorb into the pork rinds. Sprinkle with cinnamon & nutmeg. Bake 25-30 minutes.

Best served warm.

Carb Count: 1.7 carbs per serving. Serves 6.


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Diabetic Cheesecake Recipe

Ingredients:
Crust: 1 ½ Cup fine ground almonds
2 tablespoons melted butter
1 tablespoon Stevia

Cheese Cake: 5 – 8oz package of cream cheese
5 large eggs
2 large egg yolks
¼ cup heavy cream
½ teaspoon of vanilla extract
½ teaspoon of either almond or lemon extract (my favorite is the almond)
1 ¾ cups Stevia (approximately 42 packets)

Instructions:

Crust: Mix all ingredients – press evenly into a greased “spring form pan” (I line the bottom and sides of the pan with the new Non-Stick Aluminum foil). Bake crust for 10 minutes at 350° and let cool before adding cheesecake mix.

Cheese Cake: Preheat the oven to 475°.

In a bowl beat cream cheese with sweetener until smooth. Add eggs, cream, yolks and extracts – beat for 5 minutes. Pour mixture into greased or lined spring form pan, and bake for 12 minutes. Turn oven down to 350° and bake for 35 minutes longer. Turn off oven and leave cake in for another 30 minutes.

Remove cake and let cool completely in pan. Refrigerate overnight and remove from pan before serving. Cake may crack during baking but don’t worry – it’s normal. We top the cheesecake with a no-sugar jelly (we like “Fifty50″ brand the best – some of the flavors are peach, black-berry, apricot, and strawberry).

You won’t believe how good this is!
– created and offered by Ann, Rosanne and Jeffrey Lada

Carb Count: 4.4 g per serving.


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Chocolate Ice Cream Recipe

Ingredients:
1 egg
1-1/2 cups Heavy cream
1/4 cup Water
1 teaspoon vanilla
7 packets Stevia
1 tablespoon unsweetened cocoa

Instructions:

Whisk egg until frothy, whisk in water then Heavy cream, vanilla sweetener, cocoa and syrup.

Make sure you whisk until mixture is frothy.

Chill. Add to Ice cream machine.

Carb Count: 3.3 per servings. Serves 4.


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Chocolate Mint Truffles Recipe

Ingredients:
1 1/4 cup whipping cream
1/2 lb. unsweetened chocolate, chopped into small pieces (not Baker’s – too grainy)
16 packets Stevia
1 teaspoon peppermint extract
4 tablespoons cocoa powder

Instructions:

In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the Stevia and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.

Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut.

Keep frozen until you are ready to serve them.

Carb Count: 4 grams per serving. Makes 24.


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Cinnamon Meringues Recipe

Ingredients:
2 egg whites
1/4 teaspoon cream of tartar
12 packets Stevia
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Dash salt

Instructions:

In a medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, Stevia, vanilla and almond extracts.

Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes.

Carb Count: 0.9 per serving. 4 servings.


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Cream Cheese Shake Recipe

Ingredients:
8oz Cream Cheese
1/4 Cup Whipping Cream
1-1/2 Cup Water
4 packets Stevia

Instructions:

Place cream cheese in a blender with the whipping cream and stevia. Blend.

Place shake into the freezer until cold.


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Egg Cream Recipe

Ingredients:
1/4 cup Cocoa Syrup (1/2 cup Stevia, 1/3 cup unsweetened cocoa powder, dash of salt, stirred together)
1 cup light cream
1/4 cup seltzer water or club soda, chilled
1/2 teaspoon vanilla

Instructions:

Gradually add 1/2 cup boiling water, stirring until smooth. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 2 minutes. Remove from heat.

Stir in 1/2 teaspoon vanilla. Cool. Store in a tightly covered container in the refrigerator for up to 3 weeks. Makes about 1/2 cup. Let cool.

Divide light cream between two 8-ounce glasses. Stir 2 tablespoons seltzer water into each glass. Stir 2 tablespoons Cocoa Syrup into each glass. Serve immediately.

Makes 2 servings.


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Diabetic Safe Energy Drink

WSN® “Real Energy”
Energy Drink

A Safe Energy Drink

Provides far greater energy than ordinary energy drinks and lasts up to 5+ hours.

The problem with most energy drinks is they create a short spike of energy and then they drop you off a cliff leaving you feeling more tired than when you started! WSN® Real Energy keeps you going!!

There is no sugar to raise a diabetics blood sugar. Each serving has only 1 g carbohydrate.

Increase Your Energy Level Naturally!

“As a result of an auto accident I now have Diabetes Type 2. With pain medication and further problems with my injuries I have found it very hard to get up in the morning and stay up to complete basic household duties. When I was told about this energy drink I was very skeptical because with all the vitamins I take with pain medications nothing has been a source of lasting energy. I was drinking a triple shot coffee drink.

There were times this not only did not work but it never lasted for 8 hours. I have used this energy drink for about a month now and it keeps me on an even energy level without jitters. I have also been able to take a nap if need be and when I woke up I still have energy. I am amazed this energy drink is so effective, and as it does not cause jitters I am elated with the results.”

– Darrell Plouffe

Page 60 of 66

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