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    You are in: Home / Community Forums / Recipe Requests - General / diabetic desserts
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    diabetic desserts

    Tue Feb 19, 2013 1:55 pm
    Regular "Line Cook" Poster
    I am looking for some quick and easy diabetic dessert recipes using sugar substitute instead of sugar. Any suggestions would be appreciated. Thanks. icon_smile.gif
    Tue Feb 19, 2013 2:44 pm
    Forum Host
    Here is a link for the diabetic dessert recipes in our database:,diabetic
    Tue Feb 19, 2013 3:10 pm
    Regular "Line Cook" Poster
    icon_biggrin.gif thank you, thank you, thank you. icon_smile.gif icon_smile.gif icon_smile.gif
    Thu Feb 21, 2013 3:51 pm Groupie
    Cheesecake Pudding (Sugar Free)

    SF Pie

    1 pre baked graham cracker crust
    1 pkg dry dessert topping mix, prepared

    16 oz can NSA fruit cocktail, WELL DRAINED
    1/4 C raisins (plumped & well drained)
    1/4 c chopped nuts

    Carefully, fold the fruit cocktail and raisins and nuts into the prepared dessert topping mix and gently pour into the prepared crust.

    Let sit in fridge several hours to firm up.

    Sorry, I made this up decades ago, well before carb counting.

    I use the SF brand of DZERTA topping mix.
    Thu Feb 21, 2013 11:17 pm
    Regular "Line Cook" Poster
    Sounds good. Thanks. I'll try it.
    pinky kookie
    Fri Feb 22, 2013 3:11 pm Groupie

    I make these diabetic desserts and they are very good. Hope you like them, too:

    Chocolate Diabetic Fudge
    Rice Krispies Diabetic Fudge
    Tue Feb 26, 2013 2:26 pm
    Regular "Line Cook" Poster
    icon_smile.gif They sound great. Can't wait to try them.
    pinky kookie
    Tue Feb 26, 2013 2:42 pm Groupie

    U R welcome and thanks for responding, LindaCCat1.
    Hope you enjoy all the diabetic desserts recipes posted for you here. icon_biggrin.gif icon_wink.gif
    Tue Feb 26, 2013 10:45 pm Groupie
    You can adapt many recipes to be diabetic friendly. According to the Splenda website substitute artificial sweetener for up to 25% of the sugar. If you substitute more, the dish may not turn out because sugar is not just a sweetener. It has other properties. I usually sub 25% of the sugar and up to half of flour with whole wheat flour.
    Thu Feb 28, 2013 6:18 pm
    Regular "Line Cook" Poster
    Thanks icon_smile.gif I'll try that. icon_smile.gif
    Sun Mar 03, 2013 7:35 am
    Forum Host
    Good morning. It looks like you have gotten some very good help. For best results I have used half Splenda and half sugar in baking. I have also found that in most recipes the sugar can be cut by at least a fourth without affecting the end result.

    I would also like to invite you to Diabetic Cooking Forum. We don't have all the answers but we love to share and learn new things.
    Sun Mar 03, 2013 6:17 pm
    Regular "Line Cook" Poster
    Thanks, I'll check it out. This is the first time I've ever joined a forum, and I'm finding it both informative and fun, Thanks again. icon_smile.gif icon_smile.gif
    Mon Mar 04, 2013 8:04 am
    Forum Host
    I look forward to having you check us out. This month topic if nutrition.

    March is National Nutrition Month
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