Who says that people suffering from diabetes are unable to enjoy delicious desserts? Everyone of us deserve to have a dessert we love now and then. If you are suffering from diabetes, or if you simply want to have a healthier diet, then you cannot miss the sugar free desserts here. They are 2 different diabetic dessert recipes and low-carb dessert recipes below.
Bread pudding with chocolate and orange
Serves 12
Exchanges/Choices:
1 Carbohydrate
1/2 Fat
Basic Nutritional Values:
Calories 90
Total Fat 2.5g
Cholesterol 0mg
Sodium 100mg
Total Carbohydrate 13g
Protein 4g
Ingredients:
Cooking spray
2 cups stale bread, cut into bite-size pieces
1/2 cup semi-sweet chocolate chips
1 cup low-fat milk
1 1/2 cups egg substitute
1 tsp cinnamon
1/4 cup sugar
1 tbsp orange zest
Prepare eight custard dishes and spray with nonstick cooking spray. Evenly distribute the stale bread and the chocolate chips into the custard cups. Preheat the oven to 325 degrees F. Wisk together the milk, egg substitute, cinnamon, sugar and orange zest to make custard. Pour custard mixture evenly into the custard dishes and arrange them in a large flat baking pan. Fill the pan with hot water, making sure that the water comes up to about three-quarters or each custard dish. Place baking pan in the oven. Cook until custard is set about 45 minutes. Gently remove from water and serve warm.
Pineapple Tarte Tatin
Serves 4
Exchanges/choices:
1 carbohydrate
1 1/2 fat
Calories 140
Total Fat 7g
Cholesterol 0mg
Sodium 70mg
Total Carbohydrate 19g
Protein 1g
1 tbsp canola oil
1 tbsp sugar
1/4 tsp cinnamon
2 cups pineapple, drained, small dice
1 sheet frozen puff pastry, thawed
Fat free whipped topping
Fresh mint
Cooking Methods:
In a small pan, heat the oil. Add sugar, cinnamon and pineapple. Cook until the pineapple softens and the sugar begins to caramelize. Remove from heat and portion into 4 ramekins. Reserve any liquid that remains. Cut the puff pastry into four rounds to fit the top of ramekin (each round should weight about 1/2 oz). Place the pastry tops on the ramekins, pushing the pineapple mixture down. Make a small hole in the top of the pastry to let steam escape. Brush tops with leftover pineapple liquid. Preheat oven to 375 degrees F. Place the ramekins on a baking sheet and bake for 25 to 30 minutes or until pastry is golden brown. Allow the tarts to cool slightly. Turn ramekins upside down and lightly tap to remove the tarts. Allow to cool a little more. If desired, garnish with a dollop of whipped topping and a sprig of fresh mint.
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