Diabetic Recipes
May 2005

Here's one I've been wanting to do for a long time - DESSERTS! I've read that people with diabetes do not have more cravings for sweets than those who don't, but personally, I don't subscribe to that theory. Desserts have always been my favorite part of the meal. So here are some tasty, low fat (less than 1 gram of fat per serving), lower carb desserts from Jyl Steinback, America's Healthiest Mom.

Lemon Soufflé Glacé
Creamy Chocolate Pie
Italian Zabaglione Custard Sauce and Fruit
Cheesecake
Bananas Flamed with Rum
Oatmeal Raisin Cookies

Lemon Soufflé Glacé
Serves:  8
Source:  Recipes for Fat Free Living 3:  Fat Free Desserts
by Jyl Steinback (www.AmericasHealthiestMom.com)

Make a tinfoil collar for a 6 cup soufflé dish by folding a long strip of foil in half lengthwise and securing it around the upper portion of the dish with scotch tape. Spray with nonstick spray. Sprinkle the gelatin over the ¼ cup water to soften. Beat the Egg Beaters with the sugar until light and lemon color. Heat the milk to lukewarm and beat together with this mixture. Place in top of double boiler and add dissolved gelatin. Whisk until thick and creamy. Remove from heat and let cool slightly and add lemon juice. Refrigerate until slightly thick. Whip the reconstituted dry milk until thick. Whip the egg whites until thick. Fold all together and pour into prepared soufflé dish. Refrigerate and let set for at least 3 hours. Remove collar before serving, and this will look like a soufflé. This may be done with lime or orange as well.

Creamy Chocolate Pie
Serves:  8
Source:  Recipes for Fat Free Living 3:  Fat Free Desserts
by Jyl Steinback (www.AmericasHealthiestMom.com)

Prepare graham cracker pie crust according to directions. Place sugar, cocoa, ricotta, skim milk and vanilla in blender or food processor; process until smooth. Pour mixture into small saucepan and simmer over low heat until thickened, stirring constantly. Add Kahlua to mixture, and stir to mix well. Pour chocolate mixture into prepared pie crust, and refrigerate until set.

Italian Zabaglione Custard Sauce and Fruit
Serves:  6
Source:  Recipes for Fat Free Living 3:  Fat Free Desserts
by Jyl Steinback (www.AmericasHealthiestMom.com)

Beat Egg Beaters and sugar until thick and light in color. Beat in Marsala wine. Place in heavy saucepan over low heat and whisk continuously until the mixture cooks and is thick enough to coat a spoon. Remove to a cool bowl to stop the cooking. Clean and divide berries among 6 wine glasses. Pour the Zabaglione over the berries and serve at once.

Cheesecake
Serves:  10 to 12
Source:  Recipes for Fat Free Living 3:  Fat Free Desserts
by Jyl Steinback (www.AmericasHealthiestMom.com)

Press granola into sprayed 10 inch pie pan. Beat cream cheese in mixer to soften and get it creamy. Add next 5 ingredients until smooth. Pour over crust. Bake at 250ºF for 20 minutes. Cool.
Mix sour cream with remaining sugar and vanilla. Spread over cooled cheesecake. Bake for only 3 to 5 minutes at 450ºF, only long enough to set topping. Refrigerate for at least 3 hours.

Bananas Flamed with Rum
Serves:  6
Source:  Recipes for Fat Free Living 3:  Fat Free Desserts
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 450ºF. Peel and cut bananas into chunks. Spray baking dish with nonstick spray. Put bananas in dish and dot with margarine and bake for 10 minutes. Remove from oven and sprinkle with brown sugar and lemon juice. Return to oven and bake until sugar is melted (about 5 minutes). Heat the rum in a small saucepan for 3 minutes, and pour over bananas and ignite. Serve when flames have diminished.

Oatmeal Raisin Cookies
Serves:  24
Source:  Recipes for Fat Free Living 3:  Fat Free Desserts
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine all dry ingredients. Stir in egg whites, syrup and vanilla until well blended. Add raisins. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake at 375ºF for 10 minutes.