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Diabetes

Healthy Recipes for Diabetics: Desserts and Quick Breads

Cookies

Pies

Muffins and Quick Breads

Cakes

Cookies

Chocolate Chip Cookies

1 cup soy margarine (room temperature)
1/2 cup soy butter or peanut butter
2 Tbs. soy oil
3/4 c. brown sugar
3/4 c. white sugar
2 eggs or egg substitute
2 tsp. Baking soda
1 tsp. Salt
1 cup ground oatmeal
1 1/2 c. flour
1/2 c. soy nuts or walnuts
1/2 c. ground flax seed
12 oz. Chocolate chips

Preheat the oven to 350°. Coat two cookie sheets with a pan coating. Cream together margarine, soy butter, oil and sugars. Beat well. Add eggs. Mix the soda, salt and flour into the creamy mixture. Add chocolate chips and nuts. Mix well. Spoon small amounts to make 2" cookies on the sheet. Bake for 12 – 15 minutes or until done. Let cool. Makes approximately 48 cookies.

Devil's Delight Cookies

1/4 cup margarine softened
1/2 coup fat-free buttermilk
1 teaspoon pure vanilla extract
2 egg whites whipped
1 1/2 cup unbleached flour or whole wheat pastry flour
1/2 cup cocoa powder sifted
2/3 cup granulated sugar or sugar substitute
1 teaspoon baking soda
2 teaspoons powdered sugar sifted

Preheat oven to 350°. Prepare baking sheets with cooking spray and set aside. In a mixing bowl, combine flour, cocoa powder, sugar, baking soda, salt. Mix wet ingredients with dry ingredients until just moistened. Drop dough by tablespoonsfuls, 2" apart onto prepared baking sheets. Bake for 7 minutes. Sprinkle with powdered sugar.

30 servings
Calories: 58
Fat: 2 gm
Protein: 1 gm
Carbohydrates: 10 g
Cholesterol: 0 gm
Sodium: 77 mg

Oat Bran Cookies

1 cup butter or margarine
3/4 cup sugar
1/4 cup brown sugar
1 egg
2 tbsp. molasses
1 tsp. vanilla
1 1/2 cup flour (you can do 1/2 cup whole wheat and 1 cup white, or you can do all whole wheat pastry flour)
1 cup old fashioned oats
3/4 cup oat bran
1 cup coconut
1/2 c. ground nuts
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Preheat oven to 325°F (160°C).

Cream butter, add sugars; cream together until light and fluffy. Add egg, molasses and vanilla. Beat well. In a separate bowl mix all the dry ingredients together. Add the dry ingredients to the butter mixture and combine well. Form dough into 1" (2.5 cm) balls and place on an ungreased baking sheet. Flatten with a floured fork to 1/4" (5 mm) thickness. Bake 15 minutes. Remove from oven, allow to sit on sheet 1 - 2 minutes and then transfer to cooling rack.

Pies

Pumpkin Pie

1 16-ounce can solid-packed pumpkin or 2 cups cooked pumpkin
1/3 cup spoonable brown sugar substitute
2 1/2 tablespoons granulated sugar
1/2 cup liquid egg substitute
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12 ounces evaporated skim milk
1 9-inch unbaked pastry shell, prechilled as directed (see recipe below)
baked pastry leaves, if desired (see recipe below)

Preheat oven to 425°F. In a large bowl, whisk together pumpkin puree, brown sugar substitute, granulated sugar, egg substitute, cinnamon, ginger, and nutmeg. Gradually add evaporated skim milk, whisking thoroughly. Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce oven heat to 350°F and continue to bake for another 40 to 50 minutes, until a knife inserted in the center comes out clean. Let cool before serving.

Garnish with baked pastry leaves, if desired. (12 servings)

Calories: 145
Carbohydrates: 20 g
Fiber: 2 g
Sodium: 85 mg

Quick Sweet Potato Pie

1 cup cooked mashed sweet pototoes
2 tbsp light margarine
1 large egg
1/2 cup light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup evaporated skimmed milk
1 tsp vanilla extract
1 9-inch unbaked pie shell

Preheat oven to 375°F. In mixing bowl, beat together mashed sweet potatoes, margarine, egg, brown sugar, cinnamon, nutmeg, skimmed milk and vanilla until creamy. Pour mixture into unbaked pie shell. Bake 40-45 minutes, or until set.

Calories: 245
Fat: 9 gm*
Carb: 38 gm
Cholesterol: 47 mg
Sodium: 195 mg
Protein: 4 gm

*Note: This analysis assumes a low-fat pie crust.

Low Sugar Sweet Potato Pie

4 large sweet potatoes
2 cups Splenda sugar substitute
1 stick margarine
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust or you can just line a pan with vanilla wafers instead
1/2 cup skim milk

Boil the potatoes until tender. When you stick a fork in them it should go in easy but you don't want them to fall apart. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly with a potato masher. Melt the butter and pour it and the other incredients in the bowl of potatoes. Stir until well mixed. Pour the potatoes mixture into the pie crust or cookie base. Preheat oven to 375°F. Bake for 35-40 minutes or until a toothpick inxerted in the center comes out dry.

Calories: 210
Carbohydrates: 22 gm
Fiber: 2 gm
Sodium: 80 mg

Muffins and Quick Breads

Bran Muffins

1/4 cup Unsweetened Applesauce
1 Large Egg
1 1/2 cups Low-Fat Buttermilk
3 Tbsp. Canola Oil
2 tsp. Vanilla
1/8 tsp. Salt
1/4 cup Nonfat Dry Milk
3/4 cup brown sugar
1 cup Wheat Bran (also known as Millers Bran) or use Bran Buds
1 1/2 cups All Purpose Flour or Whole Wheat Pastry Flour
1 1/2 tsp. Baking Soda
1 tsp. Cinnamon
2 Tbsp. Flax Seeds (ground)
1/2 c. ground walnuts

Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Mix applesauce, egg, buttermilk, oil, vanilla, salt, dry milk, and sugar. Mix together in a large mixing bowl using a wire whisk. Stir until well blended. Add remaining wheat bran, flour, baking soda, and cinnamon. Stir well. Add remaining ingredients and stir until well mixed. Fill muffin cups with batter. Sprinkle tops with some bran flakes as a garnish, if desired. Bake in preheated 350°F oven 20-25 minutes. Muffins will spring back slightly to the touch when done. Try adding 1/4 cup sunflower seeds, or 1 cup blueberries or 1 cup raspberries, or 1 Tbsp. grated orange zest to the batter for flavor variety.

Total Calories 140
Total Fat 5 g
Total Carbohydrate 21 g
Dietary Fiber 3 g

Blueberry Muffins

1 1/2 cups all-purpose flour (you can use whole wheat flour instead)
1/2 cup whole wheat flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup (1 stick) light margarine, softened
1 cup brown sugar
1/4 cup honey
2 whole large eggs
1 tsp. vanilla
1/2 cup skim milk
1 cup blueberries, fresh or frozen

Preheat oven to 350° F. Line 10 muffin cups with paper liners. Sift together flour, baking powder, and salt; set aside. Beat together margarine, sugar and honey with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries. Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.

Calories 180
Carbohydrates 30 g
Dietary Fiber < 1 g
Total Fat 4.5 g

Oat Bran Muffins

1 c. whole wheat flour
1 c. white flour
2 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup brown sugar
1 1/3 cups oat bran
1 cup wheat bran (can use Bran Buds)
1 cup raisins
2 eggs
2 cups non-fat milk
1/2 cup canola oil
2 tbsp. molasses

Preheat oven to 400°F. Into a large bowl, combine flour, baking powder, baking soda, and salt. Add brown sugar, bran, and raisins; mix well. In a small bowl, beat eggs; add milk, oil and molasses and mix. Add liquid mixture to dry ingredients and stir just until blended. Let batter rest for 4 minutes. Spoon into greased muffin cups. Bake 15 - 20 minutes.

Orange Cranberry Oat Bran Muffins

Using recipe above for Oat Bran Muffins, omit raisins and molasses. Change 2 cup of milk to orange juice. Add 1 cup dried cranberries. Add 4 Tbs. orange rind.

Carbohydrates: 30 gm

Golden Pumpkin Loaf

1/3 cup plain non-fat yogurt
1 tablespoon non-fat sour cream
2 cups pumpkin puree
3 eggs or eqivalent of egg substitute
1/4 cup vegetable oil
2 1/2 cups all-purpose flour or whole wheat pastry flour
3/4 cups one-to-one sugar substitute (Splenda or Sugar Twin)
1 tablespoon + 1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 cup raisins
1/4 cup chopped walnuts

Preheat oven to 350°F. Spray two 9x5 inch loaf pans with butter-flavored cooking spray. Set aside. Blend yogurt, sour cream, pumpkin, eggs and vegetable oil in a large mixing bowl. Add flour, sugar substitute, baking powder and pupkin pie spice. Stir well. Add raisins and walnuts. Stir until just blended. Spread batter into prepared pans. Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool and cut each loaf into eight thick slices.

Calories: 180
Carbohydrates: 27 g
Fiber: 2 g

Cakes

Chocolate Zucchini Cake

Vegetable cooking spray
3 cups all-purpose flour or whole wheat pastry flour
1 c. brown sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons reduced-fat margarine, melted
1/2 cup liquid egg substitute
1/2 cup light sour cream
1 cup 2% low-fat milk
2 teaspoons vanilla extract
6 large egg whites, beaten until soft peaks form
3/4 pound zucchini, unpeeled, trimmed, and shredded

Preheat oven to 350°F, Gas Mark 4. Lightly coat two 8X8-inch metal baking pans with cooking spray. In a medium bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, cinnamon, cloves, cream of tartar, and salt. In a large bowl, beat together the melted margarine, egg substitute, sour cream, milk, and vanilla. Gradually stir in the sifted dry ingredients. Mix until smooth. Stir in zucchini and gently fold in beaten egg whites. Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, until a wooden pick inserted in center comes out clean. Completely cool in pan on a wire rack. Wrap and freeze one cake; refrigerate second cake for up to 3 days.

Per serving:
171 calories
7 g total fat (1.9 g saturated fat)
23 g carbohydrate
2 g dietary fiber
4 mg cholesterol
469 mg sodium
1 1/2 carbs

Carrot Cake

 

Baking spray with flour
1 1/2 cups unbleached all-purpose flour or whole wheat pastry flour
3/4 cup one-to-one sugar substitute (Splenda or Sugar Twin)
1/3 cup plus 1 tablespoon (8 g) nonfat dry milk powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon salt (optional)
1/2 cup canola oil
3/4 cup liquid egg substitute
1 large egg white
1 1/2 cups finely grated carrots
1/4 cup finely chopped pecans
1/4 cup currants (optional)
1 6-ounce can unsweetened crushed pineapple, drained
frozen non-fat, sugar-free whipped topping, thawed (optional)

Preheat oven 350°F. Coat a 10 inch spring form pan with cooking spray. Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well. Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple. Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice. If using, top with thawed whipped topping.

Calories: 155
Carbohydrates: 20 g (1 1/2 carbs)
Fiber: 1 g
Sodium: 204 mg

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Last Reviewed: Nov 09, 2010

Ann J Hornsby, MEd, RD, LD, CDE, PC Ann J Hornsby, MEd, RD, LD, CDE, PC
Formerly
Case Western Reserve University

Laurie   Sadler, MD Laurie Sadler, MD
Formerly, Assistant Professor of Medicine
School of Medicine
Case Western Reserve University

Connie A Gottfried, MPH, RD, LD, CDE Connie A Gottfried, MPH, RD, LD, CDE
Formerly
Case Western Reserve University