27 dessert recipes

ii

Copyright ........................................................................................................................... iv

Legal Disclaimer ................................................................................................................. v

Introduction ....................................................................................................................... 7

27 Dessert Recipes ............................................................................................................. 8

Angel Wings Sabayon Cake .................................................................................................................. 8

Banana Oat Bars ...................................................................................................................................... 11

Banana Oat and Bran cookies ............................................................................................................ 11

Berry Mousse ............................................................................................................................................ 12

Blueberry Cobbler ................................................................................................................................... 13

Bonbons ..................................................................................................................................................... 14

Cantaloupe Slush .................................................................................................................................... 14

Chia-Banana Pudding ............................................................................................................................ 15

Chocolate Dipped Strawberries ......................................................................................................... 15

Cinnamon Mouse .................................................................................................................................... 16

Cranberry-Orange-Pear Granola Crisp ............................................................................................ 17

Creamy Vanilla Pudding ....................................................................................................................... 17

Fresh Strawberry Granita ...................................................................................................................... 18

Ginger Pudding ........................................................................................................................................ 19

Gingerbread Biscotti .............................................................................................................................. 20

Halva ............................................................................................................................................................ 21

Key Lime Pie .............................................................................................................................................. 22

Lemon Crème ........................................................................................................................................... 23

Mango Coconut Sorbet ........................................................................................................................ 23

Peach Sorbet ............................................................................................................................................. 24

Pineapple Sherbet Pops........................................................................................................................ 24

Poached Pears with Raspberry Sauce .............................................................................................. 25

Popcorn Macaroons ............................................................................................................................... 25

Strawberry Pineapple Sorbet .............................................................................................................. 26

iii

Sugarless Applesauce Cake ................................................................................................................. 27

Walnut Banana Ice Cream .................................................................................................................... 28

iv

Copyright

Copyright © 2014 DiabetesFree.org. All rights reserved.

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respective authors and publishers. Reproduction, copy or any other form of use of the

pieces contained within the book is strictly forbidden without express permission from

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PLEASE NOTE: This is NOT a Free Book. You do NOT have resell rights for this

book. I have invested years of research into the creation of this resource. May I

please ask that if you purchased this book from anywhere other than www.Diabetes

Free.org, including eBay, would you kindly report that site to

[email protected]. Thanks!

v

Legal Disclaimer

The contents of this document are based upon my opinions of Diabetes Free, unless

otherwise noted. This work is intended to share knowledge and information learned

through research, experience, and discussions with others. The opinions of others, such

as in the comments and the forum, are their own and are not endorsed by Diabetes Free.

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practitioner if you have any concerns.

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vi

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7

Chapter

1 Introduction

Chocolate, cookies and pie, oh my! As a diabetic, you may crave all these sweet yummy

treats, but you know it is something you know you can’t have. You’re always afraid of

spiking your blood sugar level so you’ve stayed away. Well today is your lucky day…

we’ll show you 27 amazing diabetes desserts that will have you feeling like your old self

again.

Although once you have used Diabetes Free and are diabetes-free, you’ll be able to eat

all the sweets you want, some of you may still want to keep a diabetic diet just to be on

the safe side. Well in this book is all the sweets your little diabetic heart desires. These

desserts are so yummy that even your kids can’t tell that they aren’t packed with sugar.

All the desserts are easy to make and take little ingredients so you won’t be running to

the grocery store to gather supplies. You can make them easily in your kitchen and in

minutes you’ll be enjoying a savory delicious dessert.

If you are a dessert lover and have a recipe you would love to share with other diabetics,

please feel free to send us your recipes.

I can’t wait to hear all the Mmm’s once you’ve tried one of our delicious 27 desserts.

Enjoy!!

To send us recipes or if you have any questions about the recipes in this book,

email us at [email protected].

mailto:[email protected]

8

Chapter

2 27 Dessert Recipes

Angel Wings Sabayon Cake

Ingredients:

Crust

2 ¼ cups almond flour

6 tablespoons xylitol powder

3/4 cups tocotrienols

1/3 cup coconut butter

1/2 cup coconut oil

1/8 teaspoon salt

42 drops vanilla essence

Angel wings cream

1 scant cup coconut butter

1/3 cup xylitol

22 drops vanilla essence

1 ¼ cup water (distilled preferred)

Pinch of salt

Sabayon Tea

Ingredients:

3 tablespoons chicory root

2 tablespoons roasted

dandelion

1 tablespoon rhodiola

2 cups water (distilled

preferred)

Instructions:

Combine all herbs into a bowl. Heat

water to a simmer and pour over the

herbs. Allow the herbs to steep for 20

minutes. Makes 2 cups. Add more

water if needed to dilute.

9

Sabayon

1 cup cashews

1 cup shredded coconut

4 cups water (distilled preferred)

Pinch of salt

1/2 cup sabayon tea

1 sachet cho-wa (a Chinese substitute, optional)

1 tablespoon chaga

5 dropperfuls wild ginseng earth drops

7/8 cup xylitol

1 cup hydrated Irish moss, packed

1 cup coconut oil

1 teaspoon ceylon cinnamon

Instructions:

To make the crust, mix all ingredients into a bowl, using a fork. Combine until the

mixture is crumbly. Place ¾ of mixture into the bottom of a 10 inch spring form pan.

Press mixture down and set aside.

To make sabayon, blend cashews, shredded coconut, water and salt and strain to

smooth milk. Place milk back in blender and add tea, chaga, ginseng, xylitol, Irish moss

and cho-wa (if using). Blend again until smooth. Once smooth, run blender on low and

add coconut oil and cinnamon. Blend until evenly combined. Pour mixture on top of

crust base in the spring form pan.

To make angel wings cream, blend coconut butter, xylitol, vanilla essence, water and

salt. Blend until evenly combined. Pour into the cake to create a swirling effect.

10

Finally sprinkle the rest of the crumb mixture (1/2 cup) on top of the cake. Freeze for 1

to 2 hours or until firm. Then move to refrigerator until ready to serve.

Apple Cinnamon Cobbler

Ingredients:

4 apples, peeled, cored and sliced

1 cup water (distilled preferred)

2 teaspoons ground cinnamon

2 tablespoons cornstarch

1/4 cup fructose (refined or crystalline)

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/4 cup coconut oil

1 tablespoon honey

1/2 cup soy, hemp or almond milk

Instructions:

Preheat oven to 375 degrees F (190 degrees C). Over medium heat, combine the apples,

water, cinnamon, cornstarch and fructose in a large saucepan. Cook for approximately

10 minutes, or until apples are soft and mixture is thickened. Once ready, pour the apple

mixture into a casserole dish. To create the biscuit dough, combine the whole-wheat

pastry flour and baking powder in a bowl. Add the oil and stir until well mixed. Then add

the honey and milk; stir with a fork until flour mixture is moist. Add more milk if needed.

Once right consistency, drop biscuit dough by tablespoons on top of apple mixture in

casserole dish. Bake for 20 minutes or until biscuits are golden brown. Serve warm.

11

Banana Oat Bars

Ingredients:

1 1/3 cups quick cooking oats

1/2 cup fructose (refined or crystalline)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 cup raisins

1 cup mashed bananas

1/4 cup soy, hemp or almond milk

2 egg whites

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix together dry ingredients

(oats, fructose, baking powder, cinnamon, baking soda, raisins. In a separate bowl mix

together bananas, egg whites, milk and vanilla. Combine all ingredients together. Beat

until right consistency. Place in a 9 x 13 inch pan that has been sprayed with a non-stick

spray. Bake for approximately 35 minutes. Let cool. Then cut into bars. May sprinkle

more cinnamon on top, if desired.

Banana Oat and Bran cookies

Ingredients:

2 ripe bananas, mashed

12

1/2 cup whole wheat flour

1/4 cup wheat bran

1/4 cup rolled oats

1/2 cup packed brown sugar

1/2 cup soy yogurt

1/8 cup real maple syrup

2 egg whites

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup raisins (or prunes and/or nuts)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). In a bowl, beat mashed bananas, egg

whites, brown sugar, maple syrup, yogurt, and cinnamon together. In a separate bowl,

combine the remaining dry ingredients (flour, oats, wheat bran, salt and baking powder).

Add mixed dry ingredients to wet ingredients. Use an electric mixer to combine

ingredients together. Add raisins (or prunes and/or nuts), mix evenly. Roll ingredients

into balls, and place on a cookie sheet coated with a non-stick spray. Bake for

approximately 8-12 minutes or until cookies are firm and dry. Enjoy!

Berry Mousse

Ingredients:

1 package (12.3 ounces) reduced-fat, extra-firm tofu, crumbled

2 ¾ cups thawed frozen unsweetened berries (your choice)

13

2 tablespoons agave nectar

Instructions:

Place all ingredients into a blender or food processor. Blend until smooth. Spoon into 4

pudding dishes and refrigerate until chilled. Serve and enjoy!

Blueberry Cobbler

Ingredients:

1 banana, sliced

1 cup frozen blueberries

2 tablespoons old-fashioned oats

1 tablespoon currents

1/4 teaspoon vanilla

2 tablespoons raw almonds, chopped

2 tablespoons unsweetened shredded coconut

1/4 teaspoon cinnamon

Instructions:

In a microwave-safe dish, combine banana, blueberries, oats, currents, and vanilla. Place

in microwave for 2 minutes. Remove and top with almonds, coconut, and cinnamon.

Microwave again for approximately 1 minute and serve.

14

Bonbons

Ingredients:

1/2 cup shredded coconut

1/4 cup xylitol, powdered

2 cups cashew

1/4 teaspoon Himalayan salt

6 tablespoons coconut butter

Instructions:

Place the shredded coconut in a bowl and set aside. Using a coffee or spice grinder,

grind the xylitol until a powder consistency. Put all the ingredients, except the coconut,

into a S-blade food processor. Mix until the ingredients form a dough-like consistency.

Shape the dough into 1 inch balls. Roll the balls in the shredded coconut until evenly

coated. May use different spices and flavors with or instead of the coconut, such as:

cinnamon, vanilla or ginger. Serve and enjoy!

Cantaloupe Slush

Ingredients:

1 cantaloupe, seeded, rind removed

2 cups ice

4 dates, pitted

15

Instructions:

Place all ingredients into a high-powered blender. Blend until smooth. Pour in glass and

enjoy! May substitute cantaloupe for peaches or nectarines.

Chia-Banana Pudding

Ingredients:

1 ½ cups flax milk, vanilla-flavored

1 large banana, cut in chunks

7 tablespoons chia seeds

3 tablespoons honey


1/8 teaspoon sea salt

Instructions:

In a blender, add milk, banana, chia seeds, honey, vanilla extract, and sea salt. Blend until

smooth. Pour mixture into a bowl and refrigerate for at least 2 hours, or until thickened.

Spoon mixture into small bowls and serve.

Chocolate Dipped Strawberries

Ingredients:

1/4 cup Wax Orchards fudge topping (available at health food stores in a variety

of flavors)

12 large fresh whole strawberries, cleaned, with stems

16

Instructions:

Lay a pan or plate with wax paper. Set aside. In a small saucepan, heat the fudge

topping until softened. Empty softened fudge into two small bowls. Holding the

strawberries by the stem, dip them into the softened fudge and place on the wax paper.

Let fudge cool, remove strawberries from wax paper and serve.

Cinnamon Mouse

Ingredients:

1 cup cashew

1/2 cup almond, soy, or hemp milk (may substitute with water)

1 yellow zucchini


1/2 cup zylitol

1/4 teaspoon salt

1/4 teaspoon nutmeg

5 drops of vanilla essential oil

1/2 tablespoon cinnamon

Instructions:

Place all ingredients into a food processor. Blend until very smooth. Empty into 4 small

pudding bowls. Place in refrigerator until cool. Serve and enjoy!

17

Cranberry-Orange-Pear Granola Crisp

Ingredients:

4 large ripe pears, peeled, cored and thinly sliced

2 ½ cups cranberries (thawed if frozen)

1 medium orange, juice and finely grate peel

1/4 teaspoon salt

1/4 teaspoon nutmeg, freshly grated

1/4 teaspoon ground ginger

3/4 cup (6 ounces) pear or apple juice concentrate (thawed if frozen) (May

substitute for mixed pear, apple or peach juice concentrate)

2 cups reduced-fat granola

Instructions:

Preheat oven to 400 degrees F. In a large bowl, combine pears, cranberries, orange juice,

orange peel, salt, nutmeg and ginger. In a small bowl, stir juice concentrate until smooth

(no frozen chunks if frozen). Pour juice into fruit mixture and blend well. Once blended

pour mixture into a 2 quart nonstick baking dish. Bake for 20 minutes. Remove and

reduce heat to 350 degrees F. Stir fruit mixture thoroughly and sprinkle granola evenly

on top. Bake for another 20 to 30 minutes or until fruit is soft. Serve warm with Lemon

Crème (page #23) and enjoy!

Creamy Vanilla Pudding

Ingredients:

1 zucchini, chopped (makes about ½ - ¾ cup)

18

1 cup cashews

2 tablespoons xylitol

5 drops of liquid stevia

2 tablespoons psyllium husk

3/4 cup water (distilled preferred)

Pinch of salt

Pinch of vanilla powder

9 drops of vanilla flavor

Instructions:

Place all ingredients into a blender. Blend into a pudding texture. May take a few

minutes for the psyllium husk to blend. Let sit for 3 minutes in the blender, then blend

again. Empty into 2 or 3 pudding bowls and place into refrigerator to chill. Serve once

chilled.

Fresh Strawberry Granita

Ingredients:

2 pounds ripe strawberries, hulled and halved

1/3 cup agave nectar (or to taste)


1/2 teaspoon lemon juice (optional)

1/4 teaspoon balsamic vinegar (optional)

Pinch of salt

19

Instructions:

Rinse strawberries with cold water and let drain. Transfer berries to a blender and add

agave nectar, water, lemon juice, balsamic vinegar, and salt. First pulse several times to

get the mixture moving, then blend until smooth, approximately 1 minute. Pour into a

large baking dish. Mixture should only be about 3/8 inch deep in the dish.

Place dish uncovered in the freezer for about 45 minutes, or until mixture barely begins

to freeze around the edges. Mixture will still be slushy in the center.

Using a fork, lightly stir the crystals from the edge of the granita mixture into the center.

Mix thoroughly, then close freezer and chill until granita is nearly frozen (approximately

30 to 40 more minutes). Mix lightly with a fork, same as before. Repeat freezing and

stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and

granita looks dry and fluffy. Pour granita into small serving bowls and enjoy!

Ginger Pudding

Ingredients:

Pulp of 4 coconuts

5 drops of vanilla flavor

2 tablespoons ginger juice (or 1 inch piece of fresh root)

2 tablespoons xylitol or stevia to taste

20

Instructions:

Place all ingredients into a blender. Blend until very

smooth. Empty into a cup. Sprinkle with cinnamon

and serve.

Gingerbread Biscotti

Ingredients:

1/3 cup vegetable oil

1 cup agave nectar

3 eggs

1/4 cup molasses

2 ¼ cups all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1 ½ tablespoons ground ginger

3/4 tablespoon ground cinnamon

1/2 tablespoon ground cloves

1/4 teaspoon ground nutmeg

Instructions:

Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, mix together oil,

sugar, eggs, and molasses. In another bowl, combine all-purpose flour, whole-wheat

flour, baking powder, ginger, cinnamon, cloves, and nutmeg. Add mixture into large

bowl. Mix until a stiff dough-like consistency forms.

Ginger Juice

Ingredients:

2 - 4 inches of ginger, peeled

and chopped


Instructions:

Blend in a high-speed blender until

smooth. Strain using a cheesecloth.

Then pour into pitcher or glass. Adjust

consistency by adding more water.

21

Divide dough in half, and shape each half into a roll the length of the desired cookie.

Place rolls on to a cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

Bake for 25 minutes. Remove from oven, and set aside to cool. When cool enough to

touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and

bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Halva

Ingredients:

2 cups whole sesame seeds (light brown color)


1 cup cashew

1/2 xylitol powder

2 droppers full of vanilla flavor

1 teaspoon Himalayan salt

Instructions:

Rinse, then soak the sesame seeds in water for 4 hours. Using a dehydrator, dehydrate

for about 12 hours at 115 degrees until the seeds are dry again. (The washing and

drying takes the bitter flavor out of the seeds) Using a spice grinder or high power

blender, grind the sesame seeds and cashews. Using a food processor with an S-blade,

combine all ingredients until a dough-like consistency forms. Take out dough and

shape into a loaf. Refrigerate until hard. Once hard, take out of the refrigerator and cut

into ¼ inch slices. Enjoy!

22

Key Lime Pie

Ingredients:

Crust

1/2 cup whole flax seed, ground

1/2 cup tocotrienols

1/4 cup almond flour

1/4 cup coconut oil

3 tablespoons xylitol powder

1/4 teaspoon salt

Cream filling

1 cup hydrated Irish moss

3 cups cashew-coconut milk

3/4 cup lime juice

1/2 teaspoon lemon essence

1/2 cup xylitol

Pinch of salt

1 cup coconut oil

Instructions:

To make the crust, combine all ingredients into a bowl. Once evenly mixed, press into a

spring form pan.

To make the filling, blend the Irish moss, milk, lime juice, lemon essence, xylitol and salt

in a blender until completely smooth. Add coconut oil and blend for another 30

seconds.

Cashew-Coconut Milk

Ingredients:

1 cup cashews

1 cup shredded coconut

3 cups water (distilled

preferred)

Instructions:

Blend all ingredients in a blender until

smooth. Strain if needed and serve.

23

Pour filling onto of the crust and chill in refrigerator until firm. Serve and enjoy!

Lemon Crème

Ingredients:

1 package (12.3 ounces) reduced-fat, extra-firm tofu, crumbled

1/3 cup Grade A maple syrup or agave nectar

3 tablespoons fresh lemon juice

1 tablespoon grated lemon peel

Instructions:

Using a blender or food processor, blend tofu, maple syrup (or agave nectar), lemon

juice and lemon peel until very smooth. Pour into a bowl, cover and refrigerate until

chilled. Pour into 4 pudding sized bowls and serve, or use as a topping for fruit or a

cake.

Mango Coconut Sorbet

Ingredients:

1/2 cup shredded coconut, unsweetened

2 tablespoons water (distiller preferred)

1/4 teaspoon lemon or lime juice

1 (10 ounce) bag frozen mangos

2 slices dried mango, unsweetened and unsulfured

24

Instructions:

In a high-powered blender or food processor, blend until smooth. Pour into 4 bowls and

serve.

Peach Sorbet

Ingredients:

1 pound frozen peaches

1/4 cup soy, almond or hemp milk

4 dates, pitted

Instructions:

In a high-powered blender or food processor, blend until silky smooth. Pour into 4

bowls and serve.

Pineapple Sherbet Pops

Ingredients:

1 package (12.3 ounces) reduced-fat, extra-firm tofu

3 tablespoons agave nectar

4 teaspoons lemon juice

3/4 teaspoon vanilla extract

1 can (19 ounces) juice-packed crushed pineapple, unsweetened

1/4 teaspoon coconut extract

25

Instructions:

In a blender, add tofu, agave nectar, lemon juice, vanilla, pineapple (with juice) and

coconut extract. Blend until smooth. Pour mixture into 18 pop molds, insert sticks and

freeze until solid. Once frozen take out of freezer and place the ends of the pop molds

in hot water, until sherbet pop slides out easily. Enjoy!

Poached Pears with Raspberry Sauce

Ingredients:

2 pears

1 teaspoon lemon juice

2/3 cup frozen raspberries, thawed

2 dates, pitted

Instructions:

Peel pears, leaving stems attached. Drizzle with lemon juice. Place in a microwave safe

bowl and microwave for 4 minutes. Remove pears and place in individual bowls. Save

pear juice left in bowl. In a high-powered blender, blend raspberries and dates until

smooth. Then mix in left over pear juice. Top pears with raspberry sauce and serve.

Popcorn Macaroons

Ingredients:

2 cups popped popcorn

3 egg whites

26

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cream of tartar

2 tablespoons granulated artificial sweetener or fructose

Instructions:

Preheat oven to 350 degrees F (175 degrees C). In a food processor or blender, blend

popped popcorn into small kernels. In a large bowl, whip egg whites until frothy. Then

add baking powder, salt and cream of tartar and continue whipping to stiff peaks.

Gradually mix in sweetener or fructose. Fold in the popcorn pieces. Place teaspoon sized

balls onto a cookie sheet. Bake for 12 to 15 minutes, or until lightly browned. Allow

cookies to cool on cookie sheets before removing. Place cookies on plate and serve.

Strawberry Pineapple Sorbet

Ingredients:

1 bag (10 ounce) frozen strawberries

1 peeled navel orange (or other orange), peeled and seeded

4 sliced dried pineapple, unsweetened and unsulfured

Instructions:

In a high-powered blender or food processor, blend frozen strawberries, orange, and

pineapple until right consistency. Pour into glasses or bowls and serve. Can top with

sliced strawberries, if desired.

27

Sugarless Applesauce Cake

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 ½ cups applesauce, unsweetened

3/4 cup brown sugar twin

2 eggs


1/2 cup raisins

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Sift together flour, baking powder,

baking soda, cinnamon, nutmeg and salt. Set aside. In a bowl, beat the eggs until light

and add brown sugar twin. Add applesauce and vanilla and mix. Add flour mixture and

beat until smooth. Then fold in raisins. Pour batter into 8x4 inch loaf pan. Bake for

approximately an hour, or until a toothpick inserted into cake comes out clean. Let cool

a bit, then cut and serve.

28

Walnut Banana Ice Cream

Ingredients:

2 ripe bananas, frozen

1/3 cup vanilla soy milk (hemp or

almond milk may also be used)

1/2 ounce walnuts

Ingredients:

In a high-powered blender or food processor, blend all ingredients together until

smooth and creamy. Place in freezer until ready to serve. Scoop into bowls and enjoy!

How to freeze bananas:

To freeze bananas, peel ripe bananas

and cut into thirds. Wrap tightly in

plastic wrap and place in freezer for at

least 12 hours. Best to be done

overnight, prior to making recipe.

27 dessert recipes

Documents