With Love.. From My Diabetic Kitchen!

24 Nov

I love sugar.  Let’s be honest – so do most humans living on this Earth.  However, I live with Type 1 Diabetes and with the holidays coming around I have to think of fun and creative ways to get that sugar taste – without actually using the white devil-ish stuff!  My mother is a Saint and has been coming up with these amazing delicious recipes for as long as I can remember.  I’ve had Diabetes for the past 19 years (this December is my anniversary!) and to this day, I can tell you with complete honesty and sincerity that when I eat these deserts, I don’t miss sugar at all.  AT ALL.  Please, I urge you to give them a try.  Whether you know someone living with Diabetes, or if you just want to reign in your waistline for the holiday season and cut your carbs a bit, these two deserts won’t make you feel deprived at all.  In fact, they will probably give you a little boost at the end of your meal because you won’t have that sugar crash and food coma!  Chow down my loves!!

Low Carb Key Lime Pie 🙂

15 grams of Carbohydrate per serving.  Serves 8

 

1 packet Knox unflavored gelatin

3 Tablespoons lime juice

½ cup boiling water

9 packets Equal

1 cup evaporated skim milt

1 teaspoon vanilla

Juice of 1 ½ limes

2 drops green food coloring

9” graham cracker crust

  • Sprinkle gelatin over 3 Tablespoons lime juice and let stand for 1 minute.  Add boiling water and Equal.  Stir.  Refrigerate for 45 minutes.
  • Combine milk and vanilla in a small bowl.  Freeze for 30 minutes.  Remove from freezer and whip at high speed until stiff.  Stir the juice of 1 ½ limes and the food coloring into the whipped milk.  (Save the remaining ½ lime for garnish)
  • Blend the gelatin/lime juice mixture into the whipped milk/vanilla/lime juice mixture.
  • Spoon into the graham cracker crust.  Chill until firm.  Garnish with slices of lime.

Apple Pear Crisp – YUMMY!! 🙂

1/8 of this dish = approximately 20 carbs

Preheat oven to 375°

1 ½ lbs baking apples (such as Cortland,) peeled, cored and thinly sliced
(The apples must be sliced thinly, not cubed.)
1 ripe pear, also peeled, cored and thinly sliced
3 Tablespoons flour
3 Tablespoons butter or margarine, softened in the microwave
¼ cup frozen, unsweetened apple juice concentrate (in the freezer section of the grocery store)
½ teaspoon cinnamon
Dash of nutmeg
¾ cup (10) graham crackers, crushed
4 packets of Equal or Splenda

  • In an 8” square baking dish, toss the fruit with 1 Tablespoon of the flour, plus the apple juice concentrate.  Stir.
  • In a small bowl, combine the remaining 2 Tablespoons flour, the spices and the butter.  Mix well.  Gradually stir in the graham cracker crumbs.  Sprinkle this mixture over the fruit.
  • Bake 30 minutes at 375°
  • Remove from oven and sprinkle with the Equal or Splenda

 

 

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One Response to “With Love.. From My Diabetic Kitchen!”

  1. Julia White November 25, 2010 at 12:04 am #

    My favorite bit of innovation was the homemade raspberry icecream we used to make while sitting on the kitchen floor. Dad would go out back and pick the raspberries and you and I would hand crank cream and berries into icecream. We used Sweet & Low for sweetener, which wasn’t perfect, but it was better than no icecream at all!

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