Recipes Suitable For People with Diabetes

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Christmas Bars

  • 2/3 – c. brown sugar substitute
  • 3/4 – cake flour (sifted)
  • 1/2 – tsp. baking powder
  • 1/8 – tsp. salt
  • 1 – tsp. cinnamon
  • 1/4 c. walnuts (chop them up)
  • 1/2 c. apple (peel and dice)
  • 1/2 c. dried cherries (must have no sugar added)
  • 1/3 c. chopped dried apricots
  • 1/4 c. golden raisins
  • 1 large egg
  • 1 large egg white
  • 2 Tbsp. orange juice
  • 1 Tbsp. canola oil
  • butter-flavored Pam

In a bowl, mix together the flour, baking powder, salt, cinnamon, brown sugar substitute, and walnuts. In a small bowl, combine apple, dried cherries, apricots, and raisins. Add to flour mixture and using your hands, toss the fruits with the flour, separating the fruits and coating them evenly with flour mixture. Beat together orange juice, egg, egg white, and oil. Blend well. Add to flour mixture and stir until mixture is mixed moistened. Line a 9-inch square baking pan with parchment paper and spray with Pam. Spoon into prepared pan and press down evenly. Bake at 350 degrees for 25 minutes or until and toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Partially cool and then cut bars. Store in an airtight container once the bars are cooled.

Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!

Easy Carrot Cake

  • 1 1/2 c. flour
  • 1/3 c. plus 1 Tbsp. nonfat dry milk powder (you also can use powdered coffee creamer)
  • 3/4 c. sugar substitute
  • 1/2 tsp. ground cloves
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 3/4 c. egg substitute (liquid)
  • 1/2 tsp. ground nutmeg
  • 1/2 c. canola oil
  • 1 large egg white
  • 1/8 tsp. salt (optional) (or can use a salt substitute)
  • 1/4 c. currants (optional)
  • 1 1/2 c. finely grated carrots
  • 1 can unsweetened crushed pineapple (6 oz.) drained
  • 1 container Cool Whip non-fat, sugar-free whipped topping (thaw)
  • 1/4 c. finely chopped pecans

Sift flour and add your sugar substitute, baking soda, baking powder, dry milk, spices and salt. Mix thoroughly. Then add in the canola oil and egg substitute and mix on low. Gently fold in the walnuts, currants, pineapple and carrots. Spray the inside of a 10 inch spring form pan, pour in batter and bake at 350 degrees for 30 minutes or until the toothpick inserted in the center comes out clean. Let cool in the pan. When cooled remove the outside of the cake pan and slice. Either serve plain or top with your Cool Whip

Muffins

  • 1/2 c. skim milk
  • 1 large egg
  • 1/2 c. plain nonfat yogurt
  • 3 Tbsp. canola oil
  • 2 c. flour
  • 1/3 c. sugar substitute
  • 4 tsp. baking powder
  • 1/4 c. dry nonfat milk powder
  • 1/2 tsp.salt
  • 1 1/2 tsp. baking soda
  • 2 Tbsp granulated sugar (optional)
  • 1 1/2 c. cranberries, coarsely chopped ( or use fruit of your choice)
  • 1/4 tsp. ground cinnamon

This recipe makes 12 muffins. Use Pam and spray the insides of your muffin tins. Beat together, the milk, yogurt, sugar substitute, oil, and egg. Sift your flour along with the salt, baking soda and baking powder. Stir until mixed. You don’t want to over mix. Stir in the cranberries Spoon the dough into the muffin tins filling to 2/3 full. Mix the cinnamon and sugar and sprinkle over the top of each muffin. Bake at 350 degrees for 20 minutes. Use a toothpick to test if the muffins are done. The toothpick should come out clean when inserted in the center of your muffin.

Pumpkin Bars

  • 2 large egg whites
  • 1/4 c. liquid egg substitute
  • 1/3 c. plus 1 tablespoon (8 g) nonfat dry milk
  • 3/4 c. sugar substitute
  • 1 unsweetened pumpkin (16 oz.)
  • 1/4 c. canola oil
  • 2 c. flour
  • 1/4 c. currants
  • 2 tsp. pumpkin pie spice
  • 1/8 salt (optional)
  • 2 tsp. baking powder

Mix sugar substitute, dry skim milk, canola oil, egg whites, pumpkin and egg substitute. Stir in currants. Sift the dry ingredients together and then mix with milk, egg and pumpkin mixture. Spray a 13 x 9 inch cake pan with Pam and lightly flour. Pour in batter and bake at 350 degrees for 40-45 minutes or until the pumpkin bars spring back when you touch it in the center.

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