Free Diabetic Desserts and Sweets Recipes

Apple Pie
Black Bottom Pie
Brownies
Cherry Pie
Chocolate Brownies
Chocolate Kahula Cake
Date and Pineapple Jelly Cheesecake Mold
Pineapple Sherbet
Prune and Raisin Roll

Apple Pie Ingredients:

2 lb McIntosh apples, peeled, cored and thinly sliced (7 cups)
2 Tbs lemon juice
2 Tbs granulated sugar
1 Tbs Butter
Buds Sprinkles
4 packets Sweet 'N Low
1 Tbs all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)

Apple Pie Method:

Preheat the oven to 375ºF. Spray a 9-inch pie pan with nonstick cooking spray. In a large bowl, toss the apples with the lemon juice. In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat. Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely. Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray.

Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving.

Serve with nonfat frozen vanilla yogurt, if desired. Makes 1 (9-inch) pie, 8 servings. Variation Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples.

Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate, 1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium.

Enjoy your freshly made Apple Pie!

Black Bottom Pie Ingredients:

1 1/4 cups graham cracker crumbs
1/2 cup diet margarine

FILLING
1 envelope unflavored gelatin
3/4 cups part skim ricotta cheese
12 packets sweetener
1 packet low calorie whipped topping mix
1 1/2 cups skim milk
1 tbsp vanilla extract
1/4 cup cocoa

Black Bottom Pie Method:

Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute.

Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes.

Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer. Chill the black bottom pie until set. Garnish with dusting of cocoa.
Makes one (8 or 9 inch) Black Bottom pie or 8 servings.

Enjoy your freshly made Black Bottom Pie!

Brownies Ingredients:

1/2 Cup light margarine
2 (1 oz.) squares unsweetened chocolate
2/3 Cup granulated sugar
2 large eggs
3 Tbs skim milk
1 tsp vanilla extract
1 Cup all-purpose flour
1 1/4 tsp Sweet 'N Low
1/4 tsp baking soda
1/8 tsp salt
1/4 Cup chopped walnuts or pecans (optional)

Brownies Method:

Preheat oven to 350°F.

In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts Spread batter into an 8-inch square baking pan sprayed with nonstick vegetable cooking spray.

Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.

Makes 16 servings Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g saturated fat), 27 mg cholesterol, 113 mg sodium

Enjoy your freshly made Brownies!

Cherry Pie Ingredients:

2 (16 oz.) cans pitted tart cherries (in water - no syrup)
1 large box cook & serve sugar-free vanilla pudding mix
1 small box sugar-free cherry gelatin
Sugar substitute to equal 4 tsp sugar
1 baked 9-inch pastry shell

Cherry Pie Method:

Drain cherries, reserving juice. Set cherries aside.

In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from heat; stir in gelatin powder and sweetener until dissolved. Stir in the cherries; transfer to pie shell. Cool completely. Store in refrigerator.

8 servings, 176 calories each, 293 mg sodium, 0 cholesterol, 24 gm carbohydrate, 3 gm protein, 8 gm fat

Enjoy your freshly made Cherry Pie!

Chocolate Brownies Ingredients:

1/2 cup margarine
1 1/2 (1 oz.) squares unsweetened chocolate
1/2 cup sweetner (nutrasweet)
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts

Chocolate Brownies Method:

Melt margarine and chocolate in saucepan over very low heat. Remove from heat, blend and stir in sweetner. Add eggs, one at a time, beating well. Add vanilla. Sift flour, baking powder and salt together and beat into chocolate mixture. Pour into a greased 9" square pan. Sprinkle nuts over top.

Bake at 350 degrees for 25 minutes.

Cut into squares before completely cooled. *Tip cutting with a plastic knife will make for smoother cutting.

Enjoy your freshly made Chocolate Brownies!

Chocolate Kahlua Cake Ingredients:

1 (18.25 oz.) box devil's food cake mix
1 small (1 oz.) box sugar-free instant chocolate pudding mix
1 Cup nonfat vanilla yogurt
1/4 Cup vegetable oil
1/3 Cup skim milk
1 large egg
3 large egg whites
1/3 Cup Kahlúa liqueur
1/3 Cup semisweet chocolate chips
Cocoa

Chocolate Kahlua Cake Method:

Preheat oven to 350ºF. Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa. Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in middle comes out clean. Cool before cutting.

Nutritional Information Per Serving: 205 calories; 8 g fat; 31 g Carbohydrates; 3 g Protein; 13 mg cholesterol; 209 mg sodium

Diabetic Exchanges: 2 Bread/Starch; 1 1/2 Fat.

Enjoy your freshly made Chocolate Kahlua Cake!

Date and Pineapple jelly cheescake mold Ingredients:

1 cup pineapple juice
3 tbsp Sugar Twin
1 env unflavored gelatin
1 can crushed pineapple, drained
5 tbsp lemon juice
1/2 cup chopped nuts
1 (3 oz.) pkg cream cheese
1 tbsp grated lemon peel
1 cup dates, chopped
Dash of salt

Date and Pineapple jelly cheescake mold Method:

Part 1: Soften gelatin in 1/2 cup pineapple juice; dissolve over hot water. Mix with remaining juice, crushed pineapple and sugar twin. Spray 1 quart mold with Pam, arrange few pieces of dates in bottom. Cover with 1 cup of pineapple mixture. Chill until set.

Part 2: Blend grated lemon peel, salt and cream cheese. Gradually add the remaining pineapple. Stir in dates and nuts. Pour over first layer in mold and chill until firm.

Enjoy your freshly made Date and Pineapple jelly cheescake mold!

Pineapple Sherbet Ingredients:

1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp unflavored gelatin (1/3 envelope)
2 tbsp lemon juice
nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 cup nonfat dry milk powder

Pineapple Sherbet Method:

At least 3 1/2 hours before serving:
Drain pineapple, reserving juice. In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved. Remove from heat, stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and nonnutritive sweetener and cool. In small bowl with mixer at high speed, beat milk powder with 1/2 cup ice water until stiff peaks form, gently stir in gelatin mixture until well combined. Pour into shallow pan, freeze 3 hours or until firm.
Makes 8 servings.

Enjoy your freshly made Pineapple Sherbet!

Prune and Raisin Roll Ingredients:

1 tbsp quick rising yeast
3 1/2 to 4 cups flour
1/4 cup white Sugar Twin
1/4 cup soft, light margarine or 1/4 cup safflower oil
1/2 tsp salt
1/2 tsp pure lemon extract or 1 tsp grated lemon rind
1 1/4 cups lukewarm water
1/2 cup Egg Beaters or 2 well beaten eggs
Pam (pan-coating) or other non-stick spray

Prune and Raisin Roll Method:

Combine flour, yeast, salt, white Sugar Twin together in a bowl. In another bowl cream margarine, water, lemon extract, and Egg Beaters. Combine contents of both bowls and mix until dough is soft. Place dough in another bowl (spray with Pam). Cover and let rise 15-20 minutes.

Punch down and let dough rise for an additional 15-20 minutes. While dough is rising: 1/2 c. raisins 1/2 tsp. pure lemon extract Brown Sugar Twin to taste 1/4 c. evaporated skim milk Cook raisins and prunes in a little water until tender.

Place in blender and mix or mash with potato masher. Add brown Sugar Twin and lemon extract. To prepare roll for cooking: Roll out dough, forming a rectangle. Sprinkle with filling and roll up, sealing edges with a little water.

Place roll on baking sheet, lightly sprayed with Pam. Shape roll into circle or horse shoe. Brush top of roll with evaporated skim milk. Slit top of roll with sharp scissors until some the filling shows through.
Bake at 400 degrees for 20-30 minutes or until brown.
Serves 35.

Enjoy your freshly made Prune and Raisin Roll!