My mum's a diabetic , what can i cook her for a treat thats low in sugar instead of a cake ?

Question

My mum's a diabetic , what can i cook her for a treat thats low in sugar instead of a cake ?

Answer 1

there actually is sugar free  cake if you are looking for that. if not that there are sugar substitutes but they are questioning if that is as bad for people as regular sugar. Fruit things are always nice like someone else said but you have to remember to watch what you make with them because they also have natural sugars.  

Answer 2

My husband is a type 1 diabetic and he likes this and it's also fast:

Jello Pie

1 graham cracker crust from the baking aisle

1 large box Jello sugar free pudding of any flavor

1 1/2 cups low fat milk

1 container Cool Whip lite

1 jar sugar free fudge sauce

Spread a layer of fudge sauce on the bottom of the pie crust. Mix the Jello with the milk and pour on top. Allow to set for a few minutes then spread Cool whip on top of the pudding. Chill for about an hour.

Answer 3

BERRY COBBLER

(makes 6 servings)

butter flavored cooking spray

1 cup (135 g) fresh berries, blue berries, raspberries, black berries or a combination

2 teaspoons (10 ml) grated orange rind

2 tablespoons (30 ml) sugar

2 tablespoon (30 ml) canola oil

1 large egg

1/2 cup (58 g) unbleached all-purpose flour

3/4 teaspoon (3.75 ml) baking powder

1/8 teaspoon (0.63 ml) salt

1/4 cup (60 ml) evaporated skim milk

   1. Preheat oven to 350°. Lightly coat a 6-inch round metal baking pan with cooking spray. Spread the berries in the pan and sprinkle with 1 teaspoon orange zest.

   2. In a medium bowl, cream together the sugar and oil. Whisk in the egg until the mixture is thick and smooth. Sift in the flour, baking powder and salt, alternating with milk, stirring until combined. Stir in remaining orange zest.

   3. Spread the mixture over the berries. Bake for 15-20 minutes, until tester inserted in middle comes out clean. Cool in pan on a wire rack before serving.

   4. To serve, spoon into small dessert bowls.

Per serving: 124 calories (40% calories from fat), 3 g protein, 6 g total fat (0.6 g saturated fat), 16 g carbohydrates, 1 g dietary fiber, 36 mg cholesterol, 133 mg sodium

Diabetic exchanges: 1 carbohydrate (1/2 bread/starch, 1/2 fruit), 1 fat

BAKED PEARS WITH GRANOLA CRUNCH

(makes 4 servings)

2 large Bosc Pears

1/4 cup (24 g) low-fat granola

1 teaspoon (4 g) reduced-fat margarine, melted

1 teaspoon (4 g) light brown sugar

1/2 cup (120 ml) dry white wine or apple juice

1/4 cup (60 ml) crème fraîche (see November, 1997, Broiled Bananas with Crème Fraîche) or plain low-fat yogurt

   1. Preheat oven to 350°F (180°C). Cut pears in half lengthwise; remove core and stem.

   2. In a small bowl, combine granola, margarine, and brown sugar. Press 1 tablespoon (9 g) of the mixture into the center of each pear, mounding on the top. Set pears in a shall, shallow baking dish. Pour wine into the dish. Bake until pears are tender when pierced with the tip of a knife, about 30 minutes.

   3. To serve, transfer pears to individual dessert dishes. Top with a dollop of crème fraîche. Serve at once.

Per serving: 102 calories (12% calories from fat), 2 g protein, 2 g total fat (0.2 g saturated fat), 18 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 30 mg sodium

Exchanges: 1 fruit, 1 1/2 fat

BAKED APPLES WITH GINGERSNAP CRUMBS

(makes 6 servings)

6 medium tart apples, cored and peeled 1/3 of the way down

3 4-inch slices of orange zest, cut into thin julienne strips

1 lemon, cut in half

1 teaspoon (5 ml) ground cinnamon

2 teaspoons (0.8 g) spoonable brown sugar substitute

water

6 gingersnaps, crushed

   1. Place apples in a microwave-safe dish. Fill the centers with the strips of orange.

   2. Rub the pared flesh of each apple with a cut side of the lemon. Squeeze juice of both halves over the apples. Sprinkle each with cinnamon and brown sugar substitute.

   3. Fill the dish with water 1/3 way up the sides of the apples. Cover with plastic wrap, venting at one edge.

   4. Microwave on HIGH for 4 to 5 minutes.

   5. Carefully remove plastic wrap and transfer each apple to a small dessert dish. Sprinkle with the crushed gingersnaps and serve hot.

Per serving: 104 calories (9% calories from fat), 1 g protein, 1 g total fat (0.2 g saturated fat), 25 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 47 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)

hope these help.                good luck and enjoy.

Answer 4

I make an excellent sugar free & calorie free mock cream soda.

Here's some recipes to get ya started:

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SUGAR FREE SIMPLE SYRUP

20 Servings

Many drink recipes call for Sugar Syrup. This version works in those recipes and is Diabetic-Friendly. It's also adaptable to other flavors beyond simply sweet.

1 cup Sucralose Sweetener - Splenda or other brand

1 cup Water - Boiling

Dissolve Splenda in water and allow to cool. Strain through a coffee filter to remove sediment. Use wherever a recipe calls for simple syrup.

NOTE : This recipe seems to work best with sucralose sweeteners.

While I used Splenda, there are now generic or house brand sucralose sweeteners that work as well. Don't, however, confuse *Splenda for Baking* with bulk Splenda. The baking and brown sugar versions of the Splenda product are 50% sucrose (sugar). I will have to assume that any generic and house brand baking products will be similar in content. It's important to read the product lables to know what you're dealing with. The version with maltodextrin and sucralose is what is called for in this recipe. The versions that also contain sucrose aren't suitable for this particular purpose. However, they are great for baking and other recipes that require some sugar to make the dish come out properly.

VARIATIONS : You can flavor this syrup for other uses.

GINGER SYRUP : Simmer finely minced fresh ginger in syrup for about 40 minutes. Strain and cool.

ORANGE (OR LEMON) SYRUP : Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes. Strain and cool.

SPICE SYRUP : Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup. Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.

TABLE SYRUP : Maple flavoring with a bit of real maple syrup isn't bad on waffles. Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes.

CHOCOLATE SYRUP : Add cocoa and vanilla to taste. Try this version with some added cinnamon for a Mexican chocolate version.

VANILLA: I added about 1 ts or 2 ts of vanilla extract to my sugar free syrup for cream soda.

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CREAM SODA

In a 16 oz glass combine 1/2 tsp vanilla, 3 tbsp splenda sweetned simple syrup, ((store bought or home made)) and carefully fill with club soda.....if it's not sweet enough, play with the amount of simple syrup.  

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BEST LEMONADE EVER

TO MAKE THE SUGAR SYRUP

Add 1C splenda* & 1 C water to a sauce pan & bring to boil. Stir mixture until sugar is thoroughly dissolved. Remove from heat & let cool. When cooled, strain through a coffee filter to remove sediment.

Store in sealed container in fridge & use when needed.

TO MAKE THE LEMONADE

1 C lemon juice from a freshly squeezed lemons (about 6 lemons)

4 C very cold water

1 whole unpeeled lemon, cut crosswise (optional)

ice cubes

1/4 C - 1/2 C sugar (free) syrup; to taste

Combine lemon juice & sugar syrup in large pitcher, add water, lemon slices & ice cubes. Stir. Serve cold.

*The version with maltodextrin and sucralose is what is called for in this recipe. The versions that also contain sucrose aren't suitable for this particular purpose.

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HOME MADE SWEETENED CONDENSED MILK

3/4 Cup splenda

1/2 Cup water

1 C. plus 2 Tbsp. powdered milk

3 tbsp. butter or margarine

Combine all ingredients.

Heat to boiling.

Cook until thick, this will take 15 to 20 minutes.

This equals one can.

SUGAR FREE PEANUT BUTTER COOKIES

1 egg (or 1/4 cup egg substitute)

1/2 - 3/4 cup Splenda granular

1 cup peanut butter (use the no sugar added for a true sugar free cookie)

1) Preheat oven to 350.

2) Beat egg in a mixing bowl, add Splenda and mix till smooth, add the peanut butter and mix well until a firm dough results

3) Drop by rounded teaspoon or small cookie scoop onto greased cookie sheet.

4) If desired flatten a bit, with fork tines to make the 'pb cookie' look.

5) Bake at 350 12-16 minutes depending on oven. Remove when nicely brown. Allow to cool 2 minutes on the pan then remove to wire rack to cool. Use care as the richness makes them prone to crumbling.

6) Enjoy!

SUGAR FREE POWDERED SUGAR REPLACEMENT

1 cup nonfat dry milk

1 cup cornstarch

2/3 cup sugar replacement (Sugar Twin is the recommended product)

Combine all the ingredients in a food processor or blender and whip until blended and powdered.

SUGAR FREE CHOCOLATE ICING

add 1 package of Jell-O sugar free instant chocolate pudding to sugar free powdered sugar. You might want to add the pudding powder in small amounts until you get the flavor and consistency that you are

looking for, you can always add, but you can't take a

Answer 5

They now make Splenda, a sugar substitute that can be used in baking. You do have to careful of carbohydrates still. Parfaits made with sugar free jello, fruit and sugar free whipped topping can still look elegant and taste great.

Answer 6

Sugar Free Egg Custard Pie

6 eggs

1 c. fructose (sugar replacement)

4 c. milk (skimmed or lowfat)

2 1/2 tsp. vanilla

6 tbsp. flour

2 tbsp. cornstarch

1/2 stick butter

Mix flour, cornstarch, and fructose together. Add egg one at a time mixing well after each one. Add vanilla and gradually add milk. Melt butter and pour in. Mix lightly. Pour into unbaked pie shells and bake at 350 degrees for about 30 minutes or until custard shakes lightly in center. Makes 2 (8 inch) pies. One slice is 270 calories if you use old fashioned pie crust.

Sugar Free Pecan Pie

3 large eggs

3/4 cup of splenda

pinch table salt

1 tsp vanilla

4 tablespoons salted butter, melted

3/4 cup Steel's sugar free maple contry syryp

1/2 cup or more pecans I used one cup

pie crust

heat oven to 350

beat eggs till well blended and add syryp, splenda, salt,vanilla,butter mix together and add nuts. pour into pie shell and bake 30-35 minutes till sides are set and center is still a little soft.

Pie must be kept refrigerated since there is no sugar and will spoil. serve with whipped cream or cool whip.

These were 2 of my dad's favorites. He was diabetic too.

Answer 7

how about sugar free oatmeal cookies?

or short bread

with sugar free

Answer 8

My grandmother was a diabetic for over 50 years. On her birthday I always made an angel food cake. She substituted a small slice of that for her bread & fruit exchange. It gave her a treat w/o affecting her sugar levels.

Answer 9

my father is a diabetic

we made him a Pear fruit pie

we just made a simple pie dough rolled it out until it was really thin and covered the bottom and top of a pan and rubbed the top with butter or pam spray

in the filling we added substitute sugars and cinnamon and sliced pears of course

it was really good even for non diabetics