Delicious Decadent Deserts for Diabetics
As diabetes runs in my family - father, sister, brother, grandmother, husband, ... it becomes important to be aware of our diet. But at the same time, who doesn't love a decadent desert?????? I can't imagine life without deliciousness! So here are some of my favorites.
Retesting, photos to come, and notes on ingredients
This file is a work in progress. I've kept record in my files of my favorite diabetic recipies, but haven't made some of these for a while. I plan on making each of them in the next couple of weeks (as often as my husband and son can eat them) - and I'll take photos of each as I do to compliment the file - I also want to make them from this listing of articles to be sure I have all the recipes correct. You'll know I'm done testing when they all have a pretty photo to go with each recipe!
Also, I should note that some people don't like the flavor of stevia, but it really is the best sugar alternative. It's generally 10 times sweeter than sugar, and is all natural (if you get the right product). Do be careful though as there are many 'fakes' out there. Be sure the only ingredient in the stevia you purchase is actually 'stevia'. It if has ANYTHING else added to it, it is not pure stevia. You may need to adjust the amounts of stevia in the following recipes to adjust to your flavor desires.
Also, in reference to the coconut oil - it really is the best oil / shortening to use in any cooking. Besides having a pleasant and delicate flavor, coconut oil has MANY health benefits! These benefits include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. The benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc. Just make sure, like the Stevia, that's it's PURE coconut oil you are buying - the only ingredient in PURE coconut oil should be coconut.
Simple Bundt Cake
Ingredients
1(18.25-ounce) package yellow cake mix
1/2 cup skim milk
1/4 cup water
1/3 cup coconut oil
2 eggs and 2 eggs whites
1 cup nonfat plain yogurt
1 (4-serving) box instant vanilla pudding and pie filling
1 (4-ounce) bar German chocolate, grated
1.3 cup dark chocolate chips
1/2 cup chopped pecans
Instructions:
1. Preheat the oven to 350 degrees F.
2. Coat a 10-inch Bundt pan with nonstick cooking spray.
3. Use lg mixing bowl, combine the cake mix, milk, water, oil, eggs, egg whites, yogurt, and vanilla pudding.
4. Beat slightly, only until the mixture is mixed.
5. Stir in the grated chocolate, chocolate chips, and pecans.
6. Pour the batter into the prepared pan.
7. Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean.
8. Do not over bake.
9. Cool 10 minutes, and invert onto a serving plate.
Can be enjoyed without any frosting (that would add sugar)
Applesauce Loaf Cake
Ingredients
1/2 cup chopped walnuts
1/2 cups applesauce
1 egg
1 Tbsp stevia powder
2 Tablespoons coconut oil
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
Instructions:
1. Pre-heat the oven to 350 degrees. Grease 2 (8x4x2 inch) loaf pans.
2. Toast walnuts in ungreased skillet pan. Stir while heating on medium-low 5-7 minutes. They are done when they are brown and smell nutty. Set aside to cool.
3. Mix applesauce, egg, sugar, oil and vanilla in a large bowl.
4. Mix flour, baking soda, cinnamon, and nutmeg together in a smaller bowl.
5. Pour flour mixture into applesauce mixture.
6. Stir in raisins and cooled toasted nuts.
7. Pour half of the batter into each greased pan. Bake for 45-55 minutes.
8. Remove cakes from the oven. Cool for 10 minutes. Remove from pans to finish cooling. For best taste, let cakes cool a few hours before serving.
again, no frosting needed
Chocolate Cake
Ingredients
3/4 cup margarine at room temperature
4 Tbsp stevia powder
1/2 cup liquid egg substitute at room temperature
2 teaspoons vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 cup instant nonfat dry milk
1/3 cup cocoa
1 cup water at room temperature
Instructions:
1. Preheat the oven to 350 degrees F.
2. Cream the margarine and stevia together at a medium speed until fluffy.
3. Beat in the egg substitute and vanilla at a medium speed for 30 seconds.
4. Mix the flour, baking powder, dry milk, and cocoa together.
5. Add this and 1 cup of water to the creamed mixture and mix at medium speed until smooth.
6. Spread this mixture in a 9-inch square pan greased with margarine.
7. Bake for 30 to 35 minutes, remove from heat, and let cool to room temperature. The cocoa makes this recipe!
Decadent Devil's Food Cake
Ingredients
1/2 cup cocoa
1/2 cup boiling water
2 cups cake flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup sugar
3/4 cup liquid egg substitute at room temperature
5 Tbsp stevia powder
1 teaspoon vanilla
½ cup coconut oil
Instructions:
1. Preheat the oven to 350 degrees F.
2. Stir the cocoa and boiling water together and let cool to room temperature.
3. Mix the flour, soda, baking powder, salt, and sugar together at a low speed for 1 minute.
4. Mix the egg substitute, stevia powder, and vanilla into the cocoa mixture.
5. Mix the dry ingredients, margarine, and the cocoa mixture together at a medium speed for 1 minute.
6. Grease a 9” X 13” pan with margarine and pour the mixture into it.
7. Bake for 30 minutes, remove from oven, and let cool before serving.
Triple Chocolate Bundt Cake
Ingredients
1/2 cup unsweetened applesauce
1 (18.25 ounce) package devil’s food cake mix with pudding
1 (1.4 ounce) package sugar free, fat free chocolate pudding mix
1 cup fat free sour cream
1/3 cup + 2 1/2 teaspoons + 1 tablespoon fat free milk (all separate)
3 large egg whites and 1 large egg
1 teaspoon almond extract
3 tablespoons Stevia powder
1 ounce dark chocolate
Instructions:
1. Place applesauce onto a couple of layers of paper towels, then cover with more paper towels to dry out; let sit for 5 minutes.
2. Preheat oven to 350 degrees F.
3. Spray a 12 cup bundt pan with nonstick cooking spray.
4. In a large bowl mix the cake mix, pudding mix, sour cream, 1/3 cup of fat free milk, egg whites, egg, and almond extract, scrape in the apple sauce from the paper towels.
5. Beat with a hand mixer for 2 minutes.
6. Pour mixture into bundt pan and bake for about 50-55 minutes. A toothpick inserted into the center should come out clean.
7. Cool in pan for 10 minutes then remove from pan and cool completely.
8. While cooling, in a small bowl mix the sugar substitute and 2 1/2 teaspoons of fat free milk; drizzle over cake.
9. Put chocolate in a microwave safe dish and microwave on High for 1 minute, stir then put back in microwave for another 30 seconds. Add 1 tablespoon of fat free milk, stir, and drizzle over cake. To lower the fat in any cake recipe, replace the oil with the applesauce, no one will know the difference.
Unbelievable Chocolate Cake
Ingredients
1/4 cup coconut oil
1 large egg
1 teaspoon vanilla
1/4 cup brown sugar, packed (use fresh brown sugar, with no hard lumps)
6 Tbsp stevia powder
1 cup low-fat buttermilk
1 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup cocoa powder
1/4 cup hot water
2 teaspoons powdered sugar
Instructions:
1. Preheat oven to 350°F. Spray an 8 X 8-inch square or 9 inch round baking pan with nonstick cooking spray.
2. In a large bowl, whisk together the oil and the egg for 1 minute until the mixture is thick and frothy. Add the vanilla, brown sugar, and Stevia, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture. Add 1 cup buttermilk and mix.
3. Using a sifter or a metal sieve, sift the flour, baking powder, baking soda, and cocoa powder into the liquid mixture. Whisk vigorously for 1-2 minutes until the batter is nice and smooth.
4. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.
5. Pour the batter into the prepared cake pan and tap the pan on the counter to level the surface and to help remove any air bubbles.
6. Bake for 18-20 minutes or just until the center springs back when touched and a cake tester or toothpick comes out clean. Do not overcook. Remove the cake from the oven and cool.
7. Before serving, sift powdered sugar over cake.
White Cake
Ingredients
1/2 cup coconut oil
1/4 cup white corn syrup
1 Tbls Stevia powder
2 teaspoons vanilla
3 large egg whites at room temperature
2 cups cake flour
1 tablespoon baking powder
2 tablespoons instant nonfat dry milk
1/2 cup water at room temperature
Instructions:
1. Preheat the oven to 350 degrees F and grease a 9 inch baking pan.
2. Beat margarine, corn syrup, stevia, vanilla, and egg whites together at a medium speed.
3. Mix the flour, baking powder, and dry milk together.
4. Add the flour mixture and 1/2 cup water to the creamed mixture.
5. Mix well.
6. Spread the mixture in baking pan.
7. Bake for 30 to 35 minutes, remove from oven, and let cool.
Butter Cream Frosting - for when you absolutely must
Ingredients
1/2 cup water
2 tablespoons instant nonfat dry milk
2 1/2 tablespoons all-purpose flour
1/2 cup coconut oil at room temperature
1 Tbsp stevia powder
1/2 teaspoon vanilla, lemon, almond, or other flavoring
Instructions:
1. Mix the water, dry milk, and flour together.
2. Cook over medium heat until thick, stirring constantly.
3. Remove from heat, put container in cool water, and stir until cool.
4. Cream the coconut oil and stevia together until fluffy. 5. Add the cooled sauce 1 tablespoon at time to the margarine while beating.
6. Beat in the vanilla or other flavoring at a high speed. 7. Refrigerate until ready to serve!
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