Heart Healthy Desserts for Diabetic Patients
- 1 large orange sweet potato (1 pound)
- 1 cup Splenda
- 1/2 cup skim milk
- 1/2 cup egg white or nonfat egg substitute
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions:
- Wash sweet potato under cold water. Pierce skin and microwave on full power for 7-8 minutes or until soft. Run potato under cold water to cool and remove pulp from skin. Discard skin.
- Mash sweet potato pulp in a bowl with hand beaters. Stir in Splenda, milk, egg, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an 8-inch by 8-inch baking pan.
- Bake at 350F until firm in the center, about 50 minutes. Pie will puff up like a soufflé, and then will sink down as it cools. Serve warm or refrigerate for later use.
Garnish tip: serve this pie with sugar-free, low-calorie maple syrup as a sauce and a dash of ground cinnamon and nutmeg.
Serves 8
Each slice:
- 86 calories
- 0 fat
- 0 saturated fat
- 0 cholesterol
- 45 mg sodium
- 17 g carbohydrate
- 1.5 g fiber
- 3 g protein.
- Diabetic exchange: 1 starch.
Pumpkin Pie
- 9-inch ready pie crust, unbaked
- 15-ounce can of pumpkin
- 1/2 cup egg white or nonfat egg substitute
- 1/2 cup Splenda brand sweetener
- 1/2 Tbsp pumpkin pie spice
- 12-ounce can evaporated skim milk
Directions:
- Preheat the oven to 350F degrees. Add the ingredients for the pie filling to a food processor and process until smooth. Pour the filling into the crust and bake until the pie is firm in the center, about 50-60 minutes.
- Allow the pie to cool at room temperature. Serve warm or chill for later use.
- Cut the pie into 10 slices. Garnish with fat-free whipped cream.
Serves 10
Each slice:
- 146 calories
- 5.5 g fat
- 2.5 g saturated fat
- 5 mg cholesterol
- 138 mg sodium
- 19 g carbohydrate
- 1 g fiber
- 4.5 g protein
Deep Dish Cranberry Apple Pie
- 4 large baking apples, peeled, cored and sliced
- 2 1/2 cups cranberries, fresh or frozen
- 3/4 cups Splenda
- 1/4 cup flour
- 1 tsp apple pie spice
- 9-inch ready pie crust, unbaked
Directions:
- Preheat oven to 375F. Stir all ingredients except pie crust together in a medium sized mixing bowl and place in a 10-inch deep dish pie pan.
- Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. Bake until bubbly, about one hour. Serve warm, refrigerate any leftovers.
Serves 10
Each slice:
- 168 calories
- 5 g fat
- 2 g saturated fat
- 3 mg cholesterol
- 72 mg sodium
- 32 g carbohydrate
- 2.5 g fiber
- 1 g protein
