Recipe: 12 Diabetic Desserts

Here's a few I found.

Have Fun,

Joe

DIABETIC PIE
1 carton fruit flavored yogurt
1 c. fresh fruit, to match the yogurt flavor
1 carton whipped cream
1 graham cracker crust
Mix the above ingredients together and pour into the graham cracker crust. Chill and serve.

ORIGINAL DIABETIC BANANA PIE
2 eggs, beaten
2 c. skim milk
2 tbsp. cornstarch
1 tbsp. low calorie liquid sweetener
Pinch salt
1 tsp. vanilla
2 sliced bananas
Vanilla wafers
Line the bottom and sides of a 9 inch glass pie plate with vanilla wafers. Put the sliced bananas over the wafers. Set aside. In top of a double boiler, combine eggs, cornstarch, milk, salt and sweetener. Cook until thickened. Add vanilla. Pour over the wafers and bananas. Decorate the pie with coarsely crumbled wafers and serve.

DIABETIC PISTACHIO PIE
1 (20 oz.) can crushed pineapple, in own juice
1 (4 oz.) pkg. or 4 serving size pkg. sugar free instant pistachio pudding, dry
1 env. whipped topping mix, whipped
1 (10") baked pie shell or graham cracker crust
Mix whipped topping and dry pudding and the can of pineapple, with juice, all together. Pour into pie shell and top with whipped topping if desired. Chill and serve.

LEMON BLUEBERRY CREAM PIE (DIABETIC)
1 pkg. lemon pudding mix with nutra sweet
1 3/4 c. milk
1 1/2 c. blueberries
1 (8 or 9 inch) baked pie shell
Whipped topping
Put milk and pudding mix into shaker. Shake vigorously one minute. Add 1 cup blueberries. Shake until well mixed. Pour into pie shell. Refrigerate 1 hour. Serve, garnish with remaining berries. Top with favorite whipped topping. Variations: Use graham cracker crust. Use a favorite fruit.

STRAWBERRY PIE (DIABETIC)

Eight inch pie crust or spray 8 inch pan with Pam. Filling: Mix 2 tablespoons cornstarch with 1 1/2 cups cold water; heat until thick. Slowly add 1 small box sugar free strawberry Jello and 3 packages sweetener. Cool. Slice 3 cups strawberries and add thickened mixture. Refrigerate until set. May dot with Cool Whip.

APPLE PIE (DIABETIC)
5 c. peeled, sliced apples
1 tsp. cinnamon
Dash salt
6 pkgs. Sweet 'n Low Sweetener
Dash nutmeg
Dot with Promise oleo
Mix all ingredients. Pour into 2 crust pie shell and bake until done, about 1 hour.

PINK VELVET PIE (SUGAR FREE DIABETIC)
1 graham cracker crust (9 inch)
1 pkg. Sugar Free gelatin (any flavor)
1/2 c. hot water
1/4 c. lemon juice
4 packages Sweet and Low
1 tall can evaporated milk chilled
1 tsp. lemon rind
Dissolve Jello in hot water and lemon juice and Sweet and Low and let stand while whipping milk. Add Jello, mix and pour into crust. Chill 4 hours. NOTE: Chill can of evaporated milk.

LEMON MERINGUE PIE (DIABETIC*)
9-inch baked pie shell
3/4 c. granulated fructose
1 1/2 c. water
4 eggs, separated (slightly beat yolks)
3 tbsp. low calorie oleo
4 egg whites
1/4 c. granulated sugar replacement
1/2 c. cornstarch
1/4 c. cold water
1/4 tsp. salt
1/2 c. lemon juice
1 1/2 tsp. lemon peel (I use Sauer's dried)
Dash salt
Combine fructose, 1 1/2 cup water, and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened. Remove from heat. Beat lemon juice and egg yolks together. Slowly stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in oleo and lemon peel; cover and cool to room temperature. Beat egg whites and dash salt to soft peaks. Gradually add sugar replacement (1/4 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon peel on top. Bake at 350 degrees until brown. *(exchange without crust) 88 calories, 6 carbohydrates, 1/2 medium fat, 1/3 fruit

ALMOST A PIE (Diabetic)
4 med. eggs
2 c. non-fat liquid milk
4 tbsp. imitation or diet margarine
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/4 c. flour
2 slices fresh enriched white bread broken into sm. pieces
Dash of salt
Artificial sweetner to equal 1/2 c. sugar
Dash nutmeg
In a blender container place ingredients in order given except nutmeg. Start blending, pour mixture into 9 inch pie dish which has been sprayed with a release agent. Sprinkle with nutmeg. Bake at 350 degrees for 40 minutes.

APPLE TURNOVER (DIABETIC)
2 slices thin white bread (crusts removed)
1 peeled, cored & sliced apple
1 tsp. lemon juice
1 tbsp. water
1/4 tsp. cinnamon
2 tbsp. white raisins
Roll bread as thin as possible. Cook remaining ingredients over low heat for 5 minutes or until tender. Place 1/2 of apple mixture on one slice of bread. Moisten edges with water and fold over into triangle. Repeat with second slice of bread. Bake in 425 degree oven for 7 minutes, or until browned. Yield: 2 servings. Exchanges: 1 serving = 1 bread exchange and 1 fruit exchange. Calories: 98 calories per serving. This recipe can be doubled easily. I have also used crescent rolls in place of bread and it is great.

ALOHA SQUARES (DIABETIC)
2 recipes pie crust
1 can crushed pineapple in its own juice
4 tbsp. cornstarch
1 tsp. lemon juice
6 packets sugar substitute
Roll out one half of the pie crust; line bottom only of a jelly roll pan. Combine remaining ingredients, cooking and stirring until thickened. Remove from heat and let cool. When cool, spread on pie crust, top with other half of pie crust. Brush with melted butter. Bake at 375 degrees for 30 minutes. Cut into squares when cool. May be prepared and frozen before baking. If frozen, bake in preheated 400 degree oven for 30 minutes. NOTE: If not diabetic, use 1 cup sugar instead of substitute. Sprinkle top with sugar before baking.

DIABETIC APPLE PIE
Pastry for 8 inch two crust pie
6 c. sliced tart apples
3/4 tsp. cinnamon or nutmeg
1 (12 oz.) can frozen Seneca apple juice
2 tbsp. cornstarch
Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice, cornstarch and spice (optional). Let it boil until clear. Pour over apples. Cover with top crust. Bake 50 to 60 minutes.