Many diabetics mention deserts as the foods they miss the most. Deserts for diabetics are just like everything else, eat them in the correct serving sizes and know the nutritional particulars and you will have no issue consuming them in moderation. Below are recipes for two very well-liked deserts. As you will see, cheesecake is a desert you can enjoy with out a lot be concerned, nevertheless, as delicious as it is carrot cake is diabetics should monitor themselves closely after consuming it due to the high level of carbs.
Carbohydrates: 10g per serving
2 Tbsp. cold water
1 envelope unflavored gelatin
2 Tbsp. lemon juice
1/2- cup skim milk, heated to close to boiling
Egg substitute – equivalent to one or two eggs
1 tsp. vanilla
2 cups low-fat cottage cheese
Add water, gelatin, and lemon juice in a blender or food processor. Process the mixture on low speed for one-2 minutes till the gelatin has softened. Add hot milk to the mixture and continue processing till all of the gelatin has dissolved. Next, add your egg substitute, vanilla, and cheese to the blender. Change your processing speed to high and blend till the mixture is smooth. Pour the mix into a 9” pie plate or flat round container. Place pie the plate in the refrigerator for 2 to 3 hours, or till the mixture has firmed.
Carbohydrates: 63g per serving
1 1/3 -cups carrots, shredded
3 cups water
2 cups all-purpose (plain) flour
2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 -cup corn oil
1/2 -cup applesauce
five large egg whites
2 tsp. vanilla
1/4 -cup walnuts, chopped
1/2 -cup coconut
1/2 -cup pineapple, canned, crushed and in personal juice, drained
4 oz. fat-totally free cream cheese spread, at room temperature
3/4 cup powdered sugar
3/4 tsp. vanilla extract
1 tsp. lemon juice
Preheat your oven to 350 F. Coat a 9-by-13-inch cake pan lightly with cooking spray. Dust the bottom and sides of the pan with a small amount of flour and turn the pan over to remove any excess flour.
Place carrots and water in a medium saucepan, then bring the water to a boil. Let the carrots cook for five minutes. Right after five minutes, remove the pan from the stove and drain the water. Place the pan and carrots aside.
Whisk the flour, sugar, baking soda and cinnamon together in a large mixing bowl.
Combine the oil, applesauce, egg whites, and vanilla in a separate mixing bowl. Use an electric mixer to beat the ingredients together. Once blended, add the flour mixture from the previous step and continue beating the mixture till it is well blended. Fold in cooked carrots, walnuts, coconut and pineapple.
Once your batter is evenly mixed, pour the batter into the cake pan and location in the oven. Bake for one hour or till a toothpick inserted in the middle of the cake can be removed cleanly. Every oven varies slightly, so be certain to verify your cake all through the cooking process to make certain you do not overcook the cake. Once you can remove the toothpick cleanly, let the pan cool on a wire rack from at least 10 minutes. Right after this initial cooling stage, remove the cake from the pan and let it cool on the cooling rack, usually about 1 hour.
Although your cake is cooling, you have one final task to undertake. The frosting. Place the cream cheese into a small mixing bowl. With an electric mixer set on low, slowly beat the cream cheese. Slowly add the powdered sugar as you continue beating. Once the powdered sugar has been blended, you can add the vanilla and lemon juice. Continue mixing till the frosting is well blended reaches your desired consistency. Frost the top and sides of the cake and you are prepared to serve.