need sugar free dessert
 

I have company coming and they can't have sugar, they have diabetes. Does some one have any dessert recipes that are good? I was going to make my banana bread, but never tried recipes and switching out the sugar. I looked online , but would like something someone has tried. Thank you.

I try to maintain a sugar-free diet regularly, just because. Splenda is a great sugar substitute - measures 1 for 1 same as sugar. Chocolate pudding from scratch, using corn starch vs flour and splenda works well. Any kind of fruit that is on their diet (some diabetics need to watch fruit intake though). Most can be grilled for a different touch. Bryers makes a 'no sugar added' ice cream that is very good. Angel food cake with a drizzle frosting (use splenda vs sugar in the drizzle). Just the ones off the top of my head.

Good luck. And very thoughtful of you.

i do the flour butter and nuts on the bottom ....second layer sugar free chocolate pudding ----they make sugar free cool whip but the regular is not that much difference than sugar free

There are sugar free cake mixes I think they are Pillsbury. They have Chocolate, Yellow and brownies. Surprisingly they are very good. I use a Yellow mix. Use a 9x13 inch pan. Use about 1/2 stick of butter , sprinkle the Splenda brown sugar over it. Drain a large can of crushed, chunks or round pineapple, then put over the brown sugar mixture. Put cake prepared like it says on box over and bake. It will take a little longer to bake. I sometimes use the juice from the pineapple and substitute for water in the cake mix. Liby also has pineapple with splenda.

Sugar-free desserts
 

If you will e-mail me at [email protected], I will be glad to share the recipes already typed out and all you need to do is to download. Looking forward to sharing with you. Sue

I use the sf yello cake mix by pillsbury -can get at walley. After mixing it up, I add a box of sf orange jello mix to the cake batter. bake according to directions. For frosting, i purchase sf frsoting and again add either orange extract and a bit of sf orange jello dry mix to teh frosting. Heat up teh container a bit in the microwave to make it creamy and more spreadable.

apple pie-same recipe just substitue splenda for the sugar. I make a crumb topping with splenda butter and cinn. sprinkle on top of apples and bake.

Same with making pumpkin pie. Don't buy already pumpkin pie filling. Get the regular pumpkin puree in a can, add ur own spices and use splenda instead of sugar. bake as ususal.

angel food cake with frozen starwberrys. thaw the straberries and add splenda. top with lite cool whip.

I would be careful of any ingredients that have aspartame. You can go online and find desserts for diabetics with out using sugar or the additives. Maybe honey as a substitute.

Go French and do a cheese platter with a couple of fresh berries.

If you don't know whether their diabetes is Type I or Type 2, how severe they are, or what meds they are on, I strongly recommend staying with fresh fruits. Absolutely do Not use honey. It is a bigger no-no than sugar. Fresh pitted fruit such as peaches are good, as well as berries. A small amount of apple is OK. Try serving with cheese. Fresh fruit and cheese is the most common dessert is Europe. Even with Splenda, the most important factor is portion control. Most diabetics will watch what they eat without your help, but will appreciate the thoughtfulness. Any baked goods can be made with splenda instead of sugar unless they require yeast, soda, or baking powder - then use half splenda and half sugar. Sugar is needed to make the item "rise". My diabetic brother can eat pumpkin pie made with splenda and he dearly loves it. DH is a Type 2 diabetic, controlled by oral med, and eats everything he wants, made with real sugar. He is just careful with how much of it he eats. Be sure to let your guests know what has sugar and what doesn't that normally would.

try mrfood.com they have great diabetic recipes .... my father had diabetes he would have loved their recipes. :)

I use only Stevia for my sweetner. I buy the Stevia in the health food store because if you buy it from the grocery store, that Stevia is mixed with artificial sweetners. Not Good! You have to read the product carefully to get 100% Stevia for your sweetning. It can be used on your cereal, in your coffee or tea, and for baking. Please be careful with those artificial sweetners. They are very harmful to your body. Stevia is from a plant. What could be better than that?

Thank you for your comments everyone. It is my inlaws that are coming for a visit. And my MIL's name is Shirley; and they live in Sun City,AZ.

One angel food cake mix
One can of crushed pineapple in it's own juice
Mix together and bake

It's yummy and most diabetics have no problem with it.

One thing a lot of people don't consider is it's not just the sugar content. All flours (simple or complex carbs) break down into sugar. As mentioned already fruit contains sugar as well. All sugars count.

You want to look at the recipe as a whole and consider the glycemic value of it. We have 3 close friends who are diabetic (only 1.5 are managing it well), a BIL who's hypoglycemic, and I suspect that DH may be headed that way.

The lower on the scale the better and sugar is 100 on the list:

• Honey - 61
• Stevia - 0
• Agave Nectar - 30
• Snickers bar - 51
• Potato Chips - 51
• Banana - 61
• Fresh Pears - 38
• Rice Cakes - 82
• Fruit Roll ups - 99
• Bagel - 72
• Baked Russet Potato - 111
• White flour - 71
• Whole Wheat Flour - 71

http://www.health.harvard.edu/newswe..._100_foods.htm

The snickers bar is lower GI-wise than the banana because of the peanuts. The protein and fat "oppose" sugar and helps the body process it. Obviously that doesn't mean it's "healthier" though.

Even diabetics do need -some- carbs / sugars. The brain uses them to function, but the better the carbs, the less you need to "Stay smart".

ETA: I still use WW flour before white, but the flour you buy in the bag at the store, it really doesn't matter. They've removed most of the "good" stuff and left you with the sawdust.
We grind our own - it's still got the proteins and the fats / oils (vitamin E oils, wheat germ oil) in it that oppose the sugars more than store bought flour does. It also still contains full bran which of course helps uh... process the stuff you don't need. ;) So if you can get your hands on some freshly ground wheat (48 hours old or less preferably) that would be much healthier than the stuff in the grocery.

ground almonds makes a nice crust also.

This is my go-to site for healthy dessert recipes:

http://wellnessmama.com/desserts/

Splenda and Equal can be substituted for sugar in any recipe.

When it comes to diabetes it is not just sugar. It is also things that make sugar once it gets in the body. Like: potatoes, corn, breads, carbs, etc. , etc. Sugar free jello is a safe bet. I know that doesn't sound very appetizing but diabetes should be very careful, your company may or may not stay close to a strict diet.

As some others have mentioned, anyone with diabetes should avoid Splenda and Sucrose, as well as other chemical sugar substitutes. Here's one source that explains it much better than I could: http://www.naturalnews.com/040325_sp...weeteners.html

I agree! I loved this when I was in France!

sandy

From what I understand, diabetes is a very individualized disorder?

What is okay/tolerable for person A will be problematic for person B?

I am not diabetic, but seem to be headed that way . I have high triglycerides. I was told to forget my potatoes, rice, pasts, bread and sugar. When I do this, my triglycerides get good.

Sugar Free Desserts
 

I have actually stopped using Splenda and all other sweeteners with Aspartame. I have discovered Stevia and Truvia -they are all natural and no Aspartame. I use it for tea, coffee and also for cooking and baking. There is no after taste. I have used Stevia in recipes and no one knows. It comes in individual packets or in a bag if you need larger amounts.

Here is a dessert that always goes over big.I am a diabetic and also my brother and his wife. I make this and he hates yogert. He always has seconds of this dessert .Doesn't even know it's in there. This is similar to a mouse.First boil 1/2 cup water.disolve 2 small boxes sugarfree strawberry jello in it. add about 5-6 chopped up strawberries.(frozen or fresh) mix in 2- 6 oz light strawberry yogurt.mix well by hand. Blend in one 8oz.bowl sugar free cool whip. Let set up in refrig for a couple hours to set. serve with more cool whip on top. you can use any flavors I have made it with orange jellow and orange yogert and manderin oranges. tastes like orangecicles. Good luck. this is sweet and almost no sugar or carbs which can spike sugars like potatoes etc. Mary

Holy cow!!! I've recently been told I am pre-diabetic. I've learned more here in just a few minutes than I've learned in the class' I've gone to. I will share this info with them. Thank you to all!!

We have stopped using aspartame, too - per the doctor's warning. Sure miss our Zero drinks, though. We've switched to iced tea and lemonade.

I use half sugar and half Splenda, too - and sometimes Splenda only. The portion control for type 2 is essential. When my hubby found out he was diabetic, it scared him so much, he basically stopped eating. Then he realized that wasn't the answer and went with portion control - and cut his bread and potato intake in half. He dropped 70 pounds the first year and has kept it off for 7 years. Now, he eats pretty much what he wants - smaller servings, though - and takes a 15 minute walk after the biggest meal of the day - which is now at noon with soup or a sandwich at 6 PM.

I would recommend asking them. For example, Stevia and aspartame don't bother me, but Splenda (aka sucralose) causes terrible side effects for me. Heart palpitations, dizziness, nausea, migraine headache, feeling faint, etc. It very nearly sent me to the emergency room once. I have to read every label carefully. Sometimes Splenda is even in things that aren't labeled as being sugar free or low calorie, which I was surprised about (some of the ready-to-drink Kool Aid products, for example -- bursts or blasts or something like that).

Given a choice, I'd highly prefer Stevia, but so far I've been unable to find soft drinks made with it. I don't like coffee, but I "have" to have my morning diet soda! ;)

I'm not sure Stevia can be used for baking, though. I think I read that it couldn't. (not sure ... ???)

All of those are starches...which turn to sugar during digestion.

Sandy