INTRODUCTION

When a person is diagnosed with diabetes, they may believe they will spend the rest of their lives without sweets. This isn't true. Being diabetic does not mean you have to give up on the foods you love. In 1994, the American Diabetes Association relaxed its sugar ban. Instead of making people avoid sugar altogether; they emphasized the need for people to monitor the carbohydrates they consume, in general.

Studies have shown that some carbohydrates, such as pasta, potatoes and rice can increase blood-glucose levels faster than table sugar. The results of these studies do not imply that a person with diabetes can eat everything they want. What they show is that most foods can be eaten as long as they are eaten in moderation.

A diabetic person can have the sweets they crave. However, they may need to reduce the serving sizes. While this is an option, it's not one many people will look forward to, especially since some sweets already have small portion sizes.

Desserts that are prepared specifically for people with diabetes can offer you the best chance to have the sweets you crave, in a normal serving size. By reducing the carbohydrates and sugars in your favorite treats you can have a dessert that will not spike your blood-glucose level.

When you are free to eat some of your favorite foods, it will make sticking to your diabetic diet far easier. You have something to look forward to. These desserts will also give you some level of control over your diet. You can have a variety of foods that you can't find if you buy prepackaged sweets.

A person with Type 2 diabetes needs to maintain a healthy eating plan and exercise program. However, many people find it difficult to change the way they eat, especially if they have a sweet tooth. With an increasing amount of children having Type 2 diabetes it is even more important to have healthy substitutes for the sweets they crave.

SWEETENERS

Most of these recipes contain a sweetener. Sugar is generally used for these recipes; however you can usually substitute an artificial sweetener. Sucralose and aspartame are both artificial sweeteners that are widely used by people who want to reduce their sugar intake.

When substituting an artificial sweetener for sugar, it's important to understand that it may change the flavor and consistency of the dish. You also need to pay attention to the amount you use.

Read the labels on the package for your artificial sweetener of choice. Determine the equivalent amount of sweetener you should use. If you don't like the results, too sweet or not sweet enough, make adjustments the next time you use it.

Sometimes you need to tweak the amount of sweetener in order to get the results you want.

PIES FOR DIABETICS

Key Lime Pie

Makes 8 servings.

The Ingredients

1 1/2 cups pretzels

2 tablespoons toasted, sliced almonds

3 tablespoons melted butter

One 4 serving sugar-free lime gelatin

1 cup boiling water

Two 6 ounce containers low-fat flavored yogurt, Key Lime Pie

4 ounces frozen light whipped topping, thawed

1 teaspoon finely shredded lime peel

Optional

Shredded lime peel

Fresh raspberries

The Directions

Preheat the oven to 350 degrees Fahrenheit.

The Crust

1. Combine the pretzels and almonds. Place them in a food processor and process until they are finely crushed.

2. Add the butter to the food processor and process until combined.

3. Press the pretzel and almond mixture into the bottom and sides of a nine inch pie plate.

4. Bake the crust for eight to ten minutes or until the surface is lightly browned.

5. Cool the crust on a wire rack.

The Filling

1. Place the gelatin in a medium sized bowl.

2. Add boiling water to the gelatin and stir until it is dissolved. This takes approximately two minutes.

3. Cover the mixture and chill it in the refrigerator for about 30 minutes or until the gelatin mixture is set. It should have the consistency of unbeaten egg whites.

4. Fold in the yogurt, whipped topping and one teaspoon of the lime peel.

5. Pour the cooled mixture into the crust.

The Pie

1. Chill the pie for at least four hours.

2. After the pie is chilled you can top the pie with shredded lemon peel or raspberries.

3. Cut and serve.

Banana Split Ice Cream Pie

10 servings

The Ingredients

1 reduced fat graham cracker crust pie shell

2 tablespoons of refrigerated egg product or 1 lightly beaten egg white

1 1/2 cup low-fat chocolate ice cream, softened

1 1/2 cup low-fat vanilla ice cream, softened

1 large sliced banana

1 cup sliced strawberries

2 tablespoons light chocolate flavored syrup

Optional

2/3 cup frozen light whipped topping, thawed

The Directions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Brush the egg white or egg product over the pie shell. Bake the piecrust for five minutes.

3. Cool the piecrust on the wire rack.

4. Spread the low-fat chocolate ice cream on the bottom of the cooled piecrust.

5. Spread the low-fat vanilla ice cream on top of the chocolate ice cream.

6. Cover the pie and place it in the freezer. It needs to freeze for at least four hours. You can keep it in the freezer for up to 1 week.

7. To serve the pie, arrange slices of banana and strawberry over the top of the pie in layers.

8. Drizzle chocolate syrup on top of the fruit.

9. Cut the pie and serve.

10. Add whipped topping to each slice, if desired.

Mixed Berry Cream Tart

Makes 8 servings

The Ingredients

2 cups sliced strawberries

1/2 cup boiling water

One 4 serving box of sugar-free strawberry gelatin

3 roasted almond crunch granola bars

8 ounces of fat-free cream cheese

1/4 cup sugar

1/4 teaspoon almond extract

1 cup blueberries

1 cup raspberries

Optional

Fat-free whipped topping

The Directions

The Filling

1. Using a small bowl and a pastry blender or fork, crush 1 cup of the strawberries.

2. Add the gelatin to a medium bowl. Pour the boiling water over the gelatin and stir until it is dissolved. This should take about 2 minutes.

3. Add the crushed strawberries to the gelatin. Stir. Refrigerate this mixture for 20 minutes.

The Crust

1. Crush the granola bars, in their pouches, using a rolling pin.

2. Sprinkle the granola crumbs into the bottom of an ungreased nine-inch glass pie plate.

3. Press the crumbs into the bottom and sides of the pan.

The Filling

1. Beat the cream cheese, almond extract and sugar in a small bowl using an electric hand mixer on medium-high until the mixture is smooth.

2. Drop the mixture by the spoonful over the granola crust. Spread the mixture evenly over the bottom of the granola crust.

3. Add the blueberries, raspberries and the remaining strawberries to the gelatin mixture. Gently fold in the fruit. Spoon this mixture over the cream cheese in the pie pan.

4. Refrigerate the pie for at least three hours or until the pie filling is firm.

5. Cut the pie and serve.

6. Top with whipped topping, if desired.

ICE CREAM FOR DIABETES

Milk Chocolate and Strawberry Ice Cream

Makes 10 servings of 1/2 cup each

The Ingredients

6 ounces chopped milk chocolate

2 1/2 cups of reduced-fat milk, 2 percent milk is best

1/2 cup of sugar

2 eggs, beaten lightly

1 teaspoon of vanilla extract

1 cup chopped fresh strawberries

Optional

Halved strawberries

The Directions

1. Set aside 1/4 cup of the chopped chocolate.

2. Stir together the remaining chocolate, milk and sugar, in a medium-sized saucepan. Cook this mixture over medium-high heat, whisking the chocolate consistently, until it starts boiling.

3. Add 1/2 cup of the chocolate mixture into the eggs, whisking consistently.

4. Add the egg mixture to the chocolate mixture. By doing this you avoid cooking the egg when adding it to the hot mixture. Cook the chocolate-egg mixture for another minute, while stirring. Do not allow this mixture to boil.

5. Remove the pan from the heat. Place the saucepan in a large metal bowl filled halfway with ice water. Continue stirring for two minutes.

6. Strain the mixture through a fine-mesh sieve placed over a bowl.

7. Add the vanilla.

8. Cover the mixture and allow it to chill for 8 to 24 hours.

After the Mixture Has Chilled

9. Pour the mixture into an ice cream freezer. Freeze the ice cream according to the manufacturer's directions.

10. Add the chocolate chips that were set aside to the ice cream and one cup of strawberries.

11. Transfer the ice cream to a two quart freezer container. Cover the ice cream with plastic wrap, pressing down on the top to make a seal. Freeze the mixture for four hours.

12. To serve scoop the ice cream and decorate with strawberry halves.

Layered Frozen Chocolate Coffee Pops

Makes 8 servings

The Ingredients

One 4-serving-size fat-free, sugar-free, or reduced-calorie white chocolate instant pudding mix

1 1/4 teaspoons of instant espresso coffee powder

2 cups of fat-free milk

Eight 5-ounce paper or plastic drink cups

1/3 cup of fat-free sweetened condensed milk

1/4 cup of unsweetened cocoa powder

1/2 teaspoon of instant espresso coffee powder

1/2 teaspoon of vanilla extract

1 1/2 cups of water

8 flat wooden crafts sticks (Popsicle Sticks)

The Directions

1. Stir the pudding mix and 1 1/4 teaspoon of espresso powder together in a medium sized bowl.

2. Add two cups of milk and whisk the mixture for two minutes or until it is thick and smooth.

3. Scoop the mixture into paper cups. Cover each cup with foil and chill in the refrigerator.

4. Mix the condensed milk, cocoa powder, 1/2 teaspoon of espresso powder and the vanilla.

5. Whisk this mixture until the mixture is combined. Remove the foil from the cup and add the cocoa powder mixture.

6. Cover the cups with foil and cut a slit in the top of the foil. . Insert the wooden stick into each slit. Push the stick through the layers.

7. Freeze the cups for 12 hours or until the mixtures are firm.

8. To serve the pops, remove the foil. Tear away the paper cups or if the cup is plastic, pop the ice-pop out.

Strawberry Ice Cream

Makes 3 Servings

The Ingredients

6 ounces unsweetened coconut milk

2 tablespoons extra-virgin coconut oil

1 teaspoon pure vanilla extract

12 large frozen strawberries

The Directions

1. Chill the ice cream maker's freezer bowl for at least two hours in the freezer.

2. Combine all of the ingredients. Pour them into a blender and mix on high for one to two minutes or until the strawberries break down and the blended mixture is creamy.

3. Transfer the creamy mixture into the ice cream freezer bowl. Use the ice cream machine according to manufacturer's directions.

4. When the ice cream is churned place the mixture in the freezer for two to three hours.

5. Ice cream can be stored in the freezer for up to six months.

CAKES FOR DIABETICS

Cinnamon-Spiced Cake

The Ingredients

Nonstick cooking spray

1/2 cup chopped pecans

1 tablespoon sugar

1/2 teaspoon ground cinnamon

2 1/2 cups chopped cantaloupe

1 2-layer-size sugar-free yellow cake mix

3/4 cup refrigerated egg product, thaw before using

1/3 cup water

2 tablespoons canola oil

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup frozen light whipped topping - Thaw before using

Optional

Ground cinnamon

The Directions

1. Preheat the oven to 325 degrees Fahrenheit.

2. Use nonstick cooking spray to coat a ten inch fluted tube pan.

3. Sprinkle the pecans in the bottom of the pan and set the pan aside.

4. Stir the sugar and 1/2 teaspoon cinnamon in a small bowl and set it aside.

5. Place the cantaloupe in a blender and process it until smooth.

6. Place the pureed cantaloupe, dry cake mix, egg, oil, water, one teaspoon of cinnamon, the nutmeg, the ginger and the vanilla in a large bowl. Beat the ingredients together with and electric hand mixer on medium-high for about two minutes or until well mixed.

7. Carefully pour the mixture over the pecans, in the bottom of the tube pan, trying to keep the pecans from moving. Spread the batter evenly in the pan.

8. Bake the cake for 50 to 55 minutes. Insert a wooden toothpick in the center. The cake is done when the toothpick comes out clean.

9. Cool the cake on a wire rack for at least ten minutes.

10. Remove the cake from the pan and immediately sprinkle the top with the cinnamon sugar mixture.

11. Cool the cake completely before serving. Serve with shipped topping and cinnamon.

Red Velvet Pumpkin Bars

Makes 24 servings

The Ingredients

Nonstick cooking spray

2 teaspoons all-purpose flour

1 1/2 cups all-purpose flour

1 1/3 cups sugar or sugar substitute

1/2 cup whole wheat flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

1 15 ounce can pumpkin

One 5.3 to 6 ounce carton plain fat-free Greek yogurt

1/2 cup refrigerated egg product - Thaw before using

1/3 cup canola oil

1 tablespoon red food coloring

1 1/2 teaspoons vanilla

1 teaspoon cider vinegar

One 1.3 ounce envelope whipped dessert mix

1/4 cup whipped light cream cheese

3 tablespoons fat-free milk

2 tablespoons powdered sugar

1/2 teaspoon vanilla

Optional

Unsweetened cocoa powder

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use nonstick cooking spray to coat a 15x10x1 inch baking pan. Use a paper towel to wipe the pan bottom and sides so the surfaces are evenly coated with the spray. Dust the pan with 2 teaspoons of all-purpose flour. Set the pan aside.

3. Sift together 1 1/2 cup all-purpose flour, the whole wheat flour, the granulated sugar, 3 tablespoons cocoa powder, pumpkin pie spice, the salt and the baking soda in a medium-sized bowl.

4. Combine the pumpkin, egg, yogurt, canola oil, food coloring, vinegar and 1 1/2 teaspoon vanilla in a medium-sized bowl.

5. Add the pumpkin mixture to the flour mixture. Stir until the mixture is combined.

6. Spread the mixture in a prepared baking pan.

7. Bake the cake for 25 to 30 minutes. Insert a toothpick in the center. The cake is done when the toothpick comes out clean.

8. Cool the cake in the pan on a wire rack.

9. Cut the cake into 24 bars.

The Topping

1. Combine the topping mix, milk, powdered sugar, cream cheese and 1/2 teaspoon vanilla. Beat the mixture with an electric hand mixer on high, until stiff peaks are formed.

2. Cover the cream cheese mixture and chill until needed to serve cake.

3. To serve the cake, top each bar with a tablespoon of the topping.

4. If desired sprinkle cocoa powder over the cake.

Cinnamon-Banana Cake with Chocolate Ganache

Makes 16 servings

The Ingredients

The Cake

2 cups all-purpose flour

1/2 cup whole wheat pastry flour

1/2 cup granulated sugar

1/2 cup brown sugar

1 1/4 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup fat-free milk

2 lightly beaten eggs or 1/2 cup refrigerated egg product, thaw before use

2/3 cup mashed banana

1/4 cup canola oil

1 teaspoon vanilla

The Ganache

6 tablespoons chopped dark chocolate

1/4 cup fat-free half-and-half

The Directions

1. Preheat the oven to 325 degrees Fahrenheit.

2. Use nonstick cooking spray to coat a 10 inch fluted tube pan. Dust the pan with 2 teaspoons of all-purpose flour. Set the pan aside.

The Cake

1. Stir together the flour, sugars, baking powder, salt, baking soda and cinnamon in a medium-sized bowl.

2. Combine the banana, eggs, milk, oil and vanilla in a medium-sized bowl.

3. Add the egg mixture to the flour mixture. Beat the mixture with an electric hand mixer on medium or high speed for two minutes.

4. Spoon the batter into the prepared baking pan. Spread the mixture out evenly.

5. Bake the cake for 45 to 55 minutes. Insert a wooden toothpick in the center of the cake. If the toothpick comes out clean, the cake is done.

6. Cool the cake in the pan on a wire rack for at least ten minutes.

7. Remove the cake from the pan and cool it completely on the wire rack.

The Ganache

1. Combine the chocolate and half and half in a small microwave safe bowl.

2. Microwave the mixture, uncovered at 50 percent power or on medium for one minute.

3. Let the ganache stand for five minutes.

4. Stir the ganache until it is completely smooth.

5. Let it stand to thicken. Spoon the ganache over the top of the cooled cake.

Nutty Carrot Cake Bars

The Ingredients

Nonstick cooking spray

3/4 cup all-purpose flour

1/4 cup whole wheat flour

1/2 cup sugar or sugar substitute

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/8 teaspoon salt

1 cup finely shredded carrot

3/4 cup chopped toasted walnuts or pecans

3 lightly beaten egg whites or 1/3 cup refrigerated egg product, thaw before use

1/4 cup cooking oil

1/4 cup fat-free milk

Fluffy Cream Cheese Frosting

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use foil to line a 9x9x2 inch baking pan. Extend the foil over the edges of the pan.

3. Use cooking spray to lightly coat the foil. Set the pan aside.

4. Combine the flour, whole wheat flour, salt, pumpkin pie spice and baking powder in a medium sized bowl.

5. Add carrot, eggs, milk, eggs and 1/2 cup of nuts. Stir until combined.

6. Spread the mixture out evenly in the prepared baking pan.

7. Bake the bars for 15 to 18 minutes. Insert a wooden toothpick in the center of the bars. If the toothpick comes out clean, the bars are done.

8. Cook the bars on a wire rack.

9. Use the edges of the foil to life the uncut bars from the baking pan.

10. Spread the top of the bars with Fluffy Cream Cheese Frosting.

11. Sprinkle the remaining nuts over the top of the bars.

12. Cut the bars into 20 servings.

You can store these bars in an airtight container. Separate each layer of bars with waxed paper. Keep the bars covered and sealed. The bars will last for 3 days in the refrigerator or up to three months in the freezer.

Fluffy Cream Cheese Frosting

The Ingredients

1/2 cup frozen light whipped topping, thaw before using

1/2 of an 8-ounce package of softened reduced-fat cream cheese

1/4 cup vanilla low-fat yogurt

The Directions

1. Beat cream cheese in a medium sized bowl using an electric hand mixer set to medium. Beat until smooth.

2. Add in the yogurt and beat until smooth.

3. Fold in the whipped topping.

Apple-Spice Cake

Makes 9 servings

The Ingredients

Nonstick cooking spray

3/4 cup all-purpose flour

1/2 cup white whole wheat flour

1/4 cup flax seed meal

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon ground cloves

1 lightly beaten egg

One 6 - ounce carton plain low-fat yogurt

1/3 cup brown sugar or brown sugar substitute

1/4 cup unsweetened applesauce

3 tablespoons vegetable oil

1 tablespoon molasses

1 large cored and finely chopped Granny Smith, Braeburn, or Gala apple - should equal about 1 cup

2/3 cup frozen light whipped topping, thaw before use

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use nonstick cooking spray to coat an 8x8x2 inch baking pan. Set the pan aside.

3. Stir together the flours, flax seed meal, baking soda, baking powder, ginger, cloves, salt and 3/4 teaspoon cinnamon, in a large bowl.

4. Combine the egg, brown sugar, yogurt, applesauce, molasses and oil, in a medium sized bowl.

5. Add the egg mixture to the flour mixture. Stir the mixture until combined.

6. Fold in the apples.

7. Spread the batter evenly into the prepared pan.

8. Bake the cake for 35 minutes. Insert a wooden toothpick in the center of the cake. If the toothpick comes out clean, the cake is done.

9. Cook the cake on a wire rack. Serve the cake warm.

10. Cut the cake into squares and serve the cake topped with whipped topping and a sprinkle of the remaining 1/4 teaspoon of cinnamon.

Black Tie Cake

Makes 12 servings

The Ingredients

3 egg whites

3/4 cup fat-free milk

1/3 cup unsweetened cocoa powder

4 tablespoons chopped unsweetened chocolate

Nonstick cooking spray

2/3 cup flour

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/4 cup sugar

1 recipe for White Chocolate Mousse - see recipe below)

1 tablespoon melted semisweet chocolate

Optional

1 recipe Chocolate-Covered Strawberries (see below)

Directions

1. Place egg whites in a medium sized mixing bowl. Let the eggs stand at room temperature for 30 minutes.

2. Combine the cocoa powder and milk in a small sauce pan.

3. Heat the pan over medium-high heat. Whisk the mixture constantly until it is about to come to a boil. Remove the mixture from the heat and whisk in the unsweetened chocolate. Whisk the mixture until smooth. Cool the mixture until it reaches room temperature.

4. Preheat the oven to 350 degrees Fahrenheit.

5. Use cooking spray to coat an eight inch springform pan. Set the pan aside.

6. Mix the flour, baking powder, baking soda, 1/2 cup sugar and salt in a large bowl.

7. Add the chocolate mixture to the flour mixture. Stir until well combined into a thick batter. Set the batter aside.

8. Use an electric hand mixer to beat the egg whites. Set the mixer to medium speed. Beat the eggs until soft peaks form. The tops of the peaks should curl.

9. Gradually add 1/4 cup sugar, at a rate of about one tablespoon at a time. Beat this mixture on high until stiff peaks form. The peaks will stand straight up.

10. Gently fold one-third of the egg mixture into the chocolate mixture. Then fold in the remaining egg mixture until combined.

11. Spread the batter in the prepared baking pan.

12. Bake the cake for 20 to 25 minutes. The top of the cake will spring back when lightly touched when the cake is done.

13. Cool the pan on a wire rack for at least 15 minutes. Remove the side of the springform pan. Cool the cake completely.

14. Spread the White Chocolate Mousse in an even layer over the top of the cooled cake.

15. Drizzle the top of the cake with melted semisweet chocolate and let it stand until set.

16. If desired, you can arrange Chocolate Covered Strawberries around the edge of the cake.

17. Chill the cake until ready to serve. Cut the cake into 12 pieces.

Chocolate Covered Strawberries

The Ingredients

12 small fresh strawberries

3 tablespoons chopped semisweet chocolate

The Directions

1. Clean the strawberries, leaving the tops on.

2. Place the semisweet chocolate in a small microwave safe bowl.

3. Microwave the chocolate at 50 percent power or medium, for 30 to 60 seconds or until the chocolate melts. Stir once or twice while melting.

4. Dip each strawberry into the melted chocolate. Only cover half of the strawberry.

5. Use a thin spatula to spread the chocolate in a thin layer on the rest of the strawberry, avoiding the stem. Scrape off any excess chocolate.

6. Place the strawberries on a baking sheet lined with waxed paper. Let the strawberries stand until the chocolate is set.

White Chocolate Mousse

The Ingredients

4 tablespoons chopped white baking chocolate (made with cocoa butter)

1/4 cup light tub-style cream cheese

1 tablespoon fat-free milk

1 1/2 cups thawed light whipped topping

The Directions

1. Combine the white baking chocolate, cream cheese and milk in a small saucepan.

2. Cook the chocolate mixture over low heat until the chocolate is melted and the mixture is smooth. Remove the pan from the heat.

3. Add 1/4 cup of the light whipped topping to the mixture and stir until the mixture is smooth.

4. Transfer the mixture to a medium sized bowl and allow it to cool for five minutes.

5. Fold in the remaining whipped topping.

6. Chill the mixture in the refrigerator for at least one hour before using the mixture to top the cake.

Apple-Date Cake

Makes 12 servings

The Ingredients

Nonstick cooking spray

2/3 cup fat-free milk

2/3 cup chopped pitted dates

1/4 teaspoon salt

3/4 cup coarsely shredded peeled cooking apple

1 teaspoon vanilla

1 lightly beaten egg

2 tablespoons vegetable oil

1/2 cup chopped pecans

1/4 cup brown sugar

1 tablespoon softened butter

1 teaspoon flour

1 teaspoon ground cinnamon

1 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use nonstick spray to lightly coat an 8x8x2 inch baking pan. Set the pan aside.

3. Combine dates, milk and salt in a small sauce pan. Heat the mixture until it is steaming. Remove the pan from the heat.

4. Add the vanilla and apples to the pan. Cool the mixture.

5. Add the oil and eggs, stirring the mixture until combined. Set the mixture aside.

6. Stir the brown sugar, butte, pecans, 1 teaspoon of flour and the cinnamon in a small bowl and set it aside.

7. Whisk together 1 1/2 cup flour, baking soda and baking powder in a medium sized bowl.

8. Add the milk mixture to the flour mixture. Stir until just combined.

9. Spoon the batter into the prepared pan. Sprinkle the pecan mixture evenly on the top.

10. Bake the cake for 25 minutes. Insert a wooden toothpick in the center of the cake. If the toothpick comes out clean, the cake is done.

11. Cook the cake slightly. Serve warm.

12. Cut the cake into 12 pieces.

Hazelnut Coffee Cake

Makes 12 servings

The Ingredients

1/4 cup rolled oats

1 tablespoon brown sugar or brown sugar substitute

1/4 teaspoon ground cinnamon

1 tablespoon 60-70 percent tub-style vegetable oil spread

1/4 cup chopped toasted hazelnuts

1 1/3 cups all-purpose flour

1/2 cup sugar or sugar substitute

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 lightly beaten egg

1/2 cup light sour cream

1/4 cup water

3 tablespoons canola oil

2 tablespoons unsweetened cocoa powder

1 tablespoon fat-free milk

1/2 teaspoon vanilla

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use nonstick spray to coat a 9x9x2 inch baking pan. Set the pan aside.

The Topping

1. Combine the oats, cinnamon and brown sugar in a small bowl.

2 Use a pastry blender or large fork to cut the vegetable oil spread into the oat mixture. Combine until the mixture is crumbly.

4. Add the hazelnuts and stir. Set the mixture aside.

The Cake

1. Combine the flour, baking soda, sugar, baking powder and salt in a medium sized bowl.

2. Combine the sour cream, egg, oil and water in a small bowl.

3. Add the sour cream mixture to the flour mixture and stir until combined.

4. Place a half cup of batter in a small bowl. Add cocoa powder, vanilla and milk and stir until the mixture is smooth.

5. Spoon the light colored batter into the pan. Spread the batter evenly.

6. Spoon the chocolate batter in small mounds over the surface of the batter in the pan.

7. Use a thin spatula to swirl the chocolate batter into a marble pattern.

8. Sprinkle the topping over the surface of the cake.

9. Bake the cake for 20 to 25 minutes. Insert a wooden toothpick in the middle of the cake. If the toothpick comes out and is clean, the cake is done.

10. Cool the cake for at least 15 minutes on a wire cooling rack.

11. Cut the cake into 12 servings. Serve warm.

The Variation

Hazelnut Loaf: Use a greased 8x4 inch baking pan. After the batters are prepared, spoon half of the light colored batter into the pan. Spread the batter out evenly. Add small mounds of the chocolate batter using half of the batter. Repeat these two layers. Create the marble pattern as before. Then sprinkle with the topping before baking.

Bake the loaf for 35 to 40 minutes. Insert a wooden toothpick in the middle of the cake. If the toothpick comes out clean, the cake is done. Cool the cake in the pan for ten minutes on a wire cooling rack. Remove the cake from the pan and serve it warm.

COOKIES FOR DIABETICS

Five-Star Cookies

The Ingredients

2 tablespoons finely chopped hazelnuts

2 tablespoons finely chopped sunflower seeds

1/4 cup finely chopped dried apricots

1/4 cup pitted and finely chopped dried dates

1 tablespoon light brown sugar

1/2 cup barley flakes

1/2 cup whole wheat flour

1/2 teaspoon baking soda

2 tablespoons canola oil

4 tablespoons apple juice

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Mix the sunflower seeds, hazelnuts, dates and apricots in medium bowl. Add the sugar, flour, baking soda and barley flakes. Stir the mixture until combined.

3. Mix the canola oil and apple juice in a small bowl. Pour the mixture over the dry ingredients. Stir the mixture until it the dry ingredients have been moistened.

4. Use a nonstick cooking spray to coat the baking sheet.

5. Drop the batter onto a baking sheet by the teaspoonful. Dip a fork in flour and use it to flatten each ball. Neaten the edges using your fingers.

6. Bake the cookies for about ten minutes or until the cookies are golden brown.

7. Transfer the cookies to a wire rack and allow them to cool.

Banana-Oat Cookies

Makes 20 servings

The Ingredients

Nonstick cooking spray

1/2 cup mashed banana

1/2 cup chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup nonfat milk powder

2 teaspoons ground cinnamon

1/4 teaspoon baking soda

2/3 cup dried cranberries or raisins

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use nonstick cooking spray to coat two cookies sheets and set them aside.

3. Stir together the peanut butter, honey, bananas and vanilla in a large bowl.

4. Combine the flour, milk powder, oats, baking soda and cinnamon in a small bowl.

5. Stir the oat mixture into the banana mixture. Stir the mixture until it is combined. Then, add the dried cranberries.

6. Drop the cookie dough onto the cooking sheets by the tablespoon. Place the cookies two inches apart. Flatten the dough slightly.

7. Bake one sheet at a time. Bake the cookies for 10 to 12 minutes. The cookies will be lightly browned.

8. Transfer the cookies to a wire rack and allow them to cool completely.

Barley-Oat Chocolate Chip Cookies

The Ingredients

2 eggs

1 cup sugar or sugar substitute

3/4 cup cooking oil

1 teaspoon vanilla

1 cup whole wheat flour

1 cup regular rolled oats

1/2 cup barley flour

1/2 cup oat bran

1/4 cup wheat bran

3 tablespoons nonfat milk powder

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup mini semisweet chocolate chips

1/2 cup chopped walnuts

Optional

1/4 cup unsweetened shredded coconut

The Directions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Beat an egg with a fork in a medium sized bowl. Add in the oil, vanilla and sugar. Set the mixture aside.

3. Stir together the oats, oat bran, barley flour, dry milk powder, whole wheat flour, the wheat bran, the baking soda and the baking powder, in a large bowl.

4. Add the egg mixture to the flour mixture. Stir the mixture with a spoon until combined. Add walnuts, coconuts and chocolate pieces.

5. Drop the dough onto an ungreased cookie sheet by the rounded teaspoon. Place the cookie two inches apart.

6. Bake the cookies for eight to ten minutes. The edges should be set and the bottoms light brown when done.

7. Transfer the cookies to a wire rack and allow them to cool.

Chocolate Chunk Cookies

The Ingredients

1/3 cup canola oil

3 tablespoons butter, softened

1/2 cup sugar or sugar substitute

1/2 cup brown sugar or brown sugar substitute

1 teaspoon baking soda

2 egg whites

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 cup semisweet chocolate chunks

The Directions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Use parchment paper to line a cookie sheet or use nonstick cooking spray to lightly coat the pan. Set the pan aside.

3. Combine the butter and oil in a large bowl. Beat the mixture with an electric hand mixer on medium of high, for 30 seconds. Add sugar, brown sugar, baking soda and one-fourth teaspoon salt. Beat the ingredients until mixed. Occasionally, scrape the sides of the bowl. Add vanilla and egg whites. Add the flour, a little at a time. Beat using the hand mixer for as long as you can. Then, stir using a wooden spoon to add the rest of the flour and the chocolate chunks.

4. Drop the dough by the rounded teaspoonful. Place the cookies two inches apart on the cookie sheet. Flatten the cookies slightly.

5. Bake the cookies for seven to eight minutes or until the edges set and the bottoms are light brown.

6. Let the cookies stand for a minute, then transfer the cookies to a wire rack to cool completely.

Soft Snickerdoodles

The Ingredients

1 1/2 cups sugar

3 teaspoons ground cinnamon

1 cup softened butter

3/4 cup fresh egg product, thaw before use

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

3/4 cup whole wheat flour

1/4 teaspoon salt

2 teaspoons cream of tartar

1 cup chopped peanuts

1 cup dried currants

One 6 - ounce package dried cranberries

The Directions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Combine two tablespoons of sugar and one teaspoon of cinnamon in a small bowl. Set the mixture aside.

3. Combine the remaining sugar and butter in a large bowl. Use an electric hand mixer on medium. Mix until combined. Add the vanilla and egg product. Beat the mixture until combined.

4. Combine the flours, baking soda, cream of tartar and the remaining cinnamon in a medium bowl.

5. Add the egg mixture to the flour mixture. Beat the mixture until the ingredients are mixed. Add the currants, peanuts and cranberries.

6. Drop the dough on to an ungreased cookie sheet. Place the cookies two inches apart. Sprinkle the cinnamon-sugar mixture on top.

7. Bake the cookies for seven to eight minutes or until the cookies are lightly browned.

8. Transfer the cookies to a wire rack and allow them to cool.

Peanut Butter Cookies

Makes 36 servings

The Ingredients

1 cup sugar

1 cup peanut butter

1 egg

Sugar

The Directions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Use nonstick spray to coat a cookie sheet and set it aside.

3. Stir the peanut butter, egg and one cup of sugar in a medium bowl until mixed.

4. Use your hands to roll the peanut butter mix into one inch balls. Place the balls two inches apart on the cookie sheet.

5. Spray the bottom of a cooking glass with nonstick cooking spray and dip the bottom of the glass in sugar. Use the glass to flatten the cookies.

6. Bake the cookies for nine minutes. The edges of the cookies will be set and the bottom of the cookies will be lightly browned.

Jasmine Tea Cookies

Makes 24 servings

The Ingredients

1/2 cup cake flour

1/2 cup white whole wheat flour

1 teaspoon crushed loose jasmine tea

1/4 cup softened butter

1/4 Eight - ounce package of softened reduced-fat cream cheese

1/2 cup granulated sugar

1/8 teaspoon salt

1 egg white

1/2 teaspoon vanilla

Optional

Powdered sugar

The Directions

1. Stir the cake flour, jasmine tea and white whole wheat flour in a small bowl. Set the mixture aside.

2. Combine the butter and cream cheese in a medium bowl. Beat the mixture using an electric hand mixer on medium or high for 30 seconds. Add salt and sugar and beat until it is combines. Scrape the side of the bowl. Add in vanilla and egg whites until the mixture is combined.

3. Add the flour mixture to the butter mixture. Use the hand mixer for as long as possible, then use a spoon to add any remaining flour mixture.

4. Wrap the dough in plastic wrap and chill the dough in the refrigerator for at least four hours.

5. Preheat the oven to 375 degrees Fahrenheit.

6. Shape the cookie dough into one inch balls. Place the balls one inch apart on an ungreased cookie sheet.

7. Bake the cookies for 10 to 12 minutes. The bottoms and edges of the cookies should be lightly browned. Cool the cookies on the cookie sheet for a minute before transferring them to a wire rack to cool.

8. Sprinkle powdered sugar on top, if desired.

Almond-Chocolate-Cherry Cookies

Makes 24 servings

The Ingredients

3/4 cup granulated sugar

6 tablespoons butter, softened

1 teaspoon vanilla

1 egg

1 egg yolk

1 ounce semisweet, or bittersweet chocolate, slightly melted and cooled

1 1/3 cups flour

1/3 cup sliced almonds

1/2 cup dried cherries

1 recipe Chocolate-Almond Glaze

The Directions

1. Beat the butter in a medium bowl using an electric hand mixer on medium high. Beat the butter for two minutes or until it is smooth. Add the sugar and beat until the mixture is creamy. Beat in the egg, vanilla and egg yolk until combined. Then, stir in the melted chocolate. Then, add the flour. After the flour is blended, fold in the dried cherries and almonds.

2. Cover and chill the mixture for an hour.

3. Preheat the oven to 350 degrees Fahrenheit.

4. Use parchment paper to line a cookie sheet and set the pan aside.

5. Shape the dough into one inch balls. Place these balls about an inch apart of the cookie sheet.

6. Bake the cookies for 10 to 12 minutes or when the center is set.

7. Transfer the cookies to a wire rack and cool them completely.

8. Drizzle the Chocolate-Almond Glaze over the cookies. Let the cookies stand until the glaze has set.

Chocolate-Almond Glaze

The Ingredients

1/2 ounce sweet baking, bittersweet, or semisweet chocolate

1 1/2 teaspoons butter

1/2 cup powdered sugar

1 tablespoon fat-free milk

Dash almond extract

The Directions

1. Combine the chocolate and butter in a small saucepan. Heat the pan over low heat until the mixture is smooth and the ingredients melted.

2. Add in the powdered sugar, almond extract and milk. Stir until smooth.

BROWNIES FOR DIABETICS

Peanut Butter Marble Chocolate Brownies

Makes 20 servings

The Ingredients

Nonstick cooking spray

1/4 cup butter

3/4 cup sugar

1/3 cup cold water

3 lightly beaten eggs or 3/4 cup refrigerated egg product, thaw before use

1/4 cup canola oil

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 cup creamy peanut butter

1/2 cup unsweetened cocoa powder

1/4 cup mini semisweet chocolate pieces

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use foil to line a 9x9x2 inch baking pan. Extend the pan over the edge of the pan. Use nonstick spray to coat the foil. Set the pan aside.

3. Melt the butter in a medium saucepan over low heat. Remove the butter from the heat and whisk in the water and sugar. Then, whisk in the oil, egg and vanilla until combined. Then, add in the baking soda and one cup of flour, until the mixture is combined. The batter will be thin.

4. Put the peanut butter in a small bowl and gradually add in one-half cup of the batter until the mixture is smooth. Set this aside.

5. Combine one-fourth cup flour and cocoa powder in a small bowl. Stir this mixture into the plain batter. Add the chocolate pieces to this mixture.

6. Pour the cocoa-chocolate batter into the prepared baking pan.

7. Drop the peanut butter batter in small mounds on top of the chocolate batter that is in the pan.

8. Use a thin spatula to swirl the batter into a marble pattern.

9. Bake the brownies for 20 to 25 minutes. The brownie tops should spring back when lightly touched. When the brownies are done a tooth pick inserted in the center will come out clean.

10. Cool the brownies completely in the pan on a wire rack.

11. Cut the brownies into bars.

Layered Brownies

Makes 24 servings

The Ingredients

2/3 cup brown sugar or brown sugar substitute

2/3 cup tub-style 60 - 70 percent vegetable oil spread

1/4 teaspoon baking soda

3 lightly beaten eggs or 3/4 cup refrigerated egg product, thaw before use

2 cups all-purpose flour

1 1/2 cups quick-cooking rolled oats

1/4 cup sugar or sugar substitute

1/4 cup canola oil

3 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons mini semisweet chocolate pieces

2 tablespoons chopped walnuts

2 tablespoons quick-cooking rolled oats

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use foil to line a 9x9x2 inch baking pan. Extend the pan over the edge of the pan. Use nonstick spray to coat the foil. Set the pan aside.

The Crust

1. Combine the vegetable oil spread, baking soda and brown sugar in a large bowl. Beat these ingredients with an electric hand mixer on medium speed. Mix well, scraping the sides of the bowl in order to incorporate all of the ingredients. Add in one-fourth cup of egg product or one egg. Beat in 1 1/2 cup flour and 1 1/2 cup oats.

2. Set aside one-half cup of the oat mixture.

3. Spread the remaining oat mixture into the bottom of the baking pan. Bake the crust for 12 minutes or until the crust is set.

The Brownie

1. Whisk together the remaining egg product or egg, the oil and sugar, in a medium bowl. Add in the remaining flour, baking powder and cocoa powder. Add in the semisweet chocolate pieces.

2. Pour this mixture over the crust. You may need to spread the mixture with a spatula.

3. Add buts and 3 tablespoons of oats to the one-half cup of oat mixture that was reserved. Crumble this mixture over the top of the brownie mixture in the baking pan.

4. Bake the brownies for 13 to 15 minutes. When done the top should be puffed and set.

5. Cool the brownies completely in the pan on a wire rack.

6. Remove the brownies from the pan using the edges of the foil. Lift the brownies from the pan and cut them into 24 bars.

Tiramisu Brownie Parfaits

Makes 6 servings

The Ingredients

Nonstick cooking spray

One 12.35 ounce sugar-free fudge brownie mix

1/2 cup unsweetened applesauce

1/4 cup refrigerated egg product, thaw before use

3 tablespoons canola oil

1/4 cup strong-brewed coffee

1/2 of an 8-ounce tub fat-free cream cheese

1/4 cup fat-free milk

One 1.3 ounce envelope whipped dessert mix

1 tablespoon unsweetened cocoa powder

1/2 teaspoon vanilla

Optional

1 tablespoon shaved bittersweet chocolate

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use nonstick cooking spray to coat an 8x8x2 inch baking pan.

3. Combine the brownie mix, egg, oil and applesauce in a medium bowl. Stir the mixture with a spoon until well mixed.

4. Spread the batter evenly over the bottom of the baking pan.

5. Bake the mixture for 35 minutes. A toothpick inserted near the center will come out clean when done.

6. Cool the brownie completely on a wire rack, in the pan.

7. Cut half the pan of brownies into 1 inch square pieces. Store the remaining brownies for another recipe or another batch.

8. Place the brownie pieces in a large bowl. Pour coffee over the brownie pieces and lightly toss to coat them. Let the brownies stand for at least ten minutes. During that time the brownies will soak up the coffee.

9. Combine the cream cheese, milk, vanilla and dessert topping mix. Beat this mixture with an electric hand mixer on high. Beat until stiff peaks are formed. Cover this mixture and chill it until you're ready to assemble the parfaits.

10. To assemble the parfaits, add a few brownie pieces to a six ounce glass. You'll need six glasses for this recipe. Top each glass with a dollop of the cream cheese mixture. Then, sift cocoa powder over the parfaits.

11. If desired you can garnish each parfait with shaved chocolate.

COBBLERS AND CRISPS FOR DIABETICS

Caramel Apple Crisp

Makes 6 servings

The Ingredients

1 pound small cooking apples cut into 1/2-inch slices

1/4 cup low-calorie cranberry juice or water

1 teaspoon finely shredded lemon peel

1/4 teaspoon ground allspice

1 cup low-fat granola

1/4 cup chopped pecans, toasted

1/4 cup fat-free caramel ice cream topping

Optional

Light or low-fat vanilla ice cream or frozen yogurt

The Directions

1. Combine the apple slices, lemon peel and cranberry juice in a ten inch skillet. Cook the apples over medium-high heat. Stir the mixture occasionally for six to eight minutes. The apples should be crisp-tender when done. Remove the pan from the heat.

2. Sprinkle allspice over the apple slices.

3. Sprinkle the apple mixture into a dessert dish or bowl. Sprinkle the granola and nuts over the top.

4. Drizzle the top with caramel topping.

5. Serve with ice cream or frozen yogurt, if desired.

Apple Crisp

Makes 8 servings

The Ingredients

5 cups sliced peeled cooking apple

2 tablespoons sugar or sugar substitute

1 teaspoon lemon juice

1/2 teaspoon apple pie spice

1/2 cup regular rolled oats

1/4 cup sugar or sugar substitute

3 tablespoons all-purpose flour

1/4 teaspoon apple pie spice

3 tablespoons butter

Optional

Frozen light whipped topping, thaw before use

The Directions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Combine the apples, lemon juice, two tablespoons of sweetener and a half teaspoon apple pie spice. Transfer this apple mixture to a two quart square baking dish.

3. Combine the oats, flour, one-fourth cup sugar, and one-fourth teaspoon apple pie spice. Cut in the butter. The mixture is ready when it resembles coarse crumbs.

4. Sprinkle the oat topping over the apple filling in the baking dish.

5. Bake the apple crisp for 30 to 35 minutes. When done the apples will be tender and topping will be golden brown in color.

6. Serve the apple crisp warm. You can top it with whipping topping.

Very Cherry Peach Cobbler

Makes 8 servings

The Ingredients

1 pound pitted and sliced peaches, or one 16-ounce package frozen unsweetened peach slices, thaw before use

1 pound pitted dark sweet cherries, or one 16-ounce package frozen dark sweet cherries, thaw before use

1/4 cup cold water

4 teaspoons all-purpose flour

3/4 cup all-purpose flour

2 tablespoons sugar or sugar substitute

1 1/2 teaspoons baking powder

2 tablespoons butter

1 slightly beaten egg

3 tablespoons fat-free milk

1 teaspoon sugar or sugar substitute

1/8 teaspoon ground cinnamon

Optional

Frozen fat-free whipped topping, thaw before use

The Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Place the cherries and peaches in the bottom of a ten inch quiche pan.

3. Combine four teaspoons of flour and the water in a small bowl. Pour this mixture over the fruit.

4. Combine three-fourth cup flour, two tablespoons sugar and baking powder in a medium sized bowl. Use a pastry blender or fork to cut the butter into the flour mixture. The mixture should resemble a fine crumb when don’t.

5. Make a well in the center of the flour mixture. Add milk and eggs to the well. Stir the mixture until moistened.

6. Drop the dough by the spoon into eight to ten mounds onto the top of the fruit.

7. Stir one teaspoon sugar and cinnamon in a small bowl. Sprinkle this mixture over the dough in the baking dish.

8. Bake the cobbler for 30 to 40 minutes. A toothpick inserted in the center of the topping should come out clean when the cobbler is done. The fruit mixture will be bubbling along the edges.

9. Cool the cobbler on a wire rack.

10. Serve the cobbler warm. If desired serve it with whipped topping.

Pear and Cherry Cobbler

Makes 9 servings

The Ingredients

1 cup all-purpose flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon finely shredded orange peel

1/2 teaspoon ground cinnamon

3 tablespoons margarine or butter

One 16 - ounce package frozen unsweetened red cherries

4 teaspoons cornstarch

1/2 teaspoon ground cinnamon

3 cups peeled, cored, and thinly sliced pears

1 egg

1/4 cup fat-free milk

Optional

Fat-free frozen yogurt

The Directions

1. Stir the flour, the baking powder, the orange peel, two tablespoons of sugar and cinnamon in a medium sized bowl. Cut in the butter. The mix should resemble a coarse crumb when done. Set this topping mixture aside.

2. Combine the frozen cherries, two tablespoons sugar, one-fourth cup water, cinnamon and cornstarch. Cook the mixture and stir until the mixture is thick and bubbly. Add the pear slices. Heat the mixture thoroughly. Then reduce the heat, but keep the mixture hot.

3. Stir the milk and eggs together in a bowl. Add the topping mixture. Stir until the mixture is moistened.

4. Transfer the filling mixture to a two quart square baking dish. Immediately spoon the topping mixture into small mounds over the filling.

5. Bake the cobbler at 400 degrees Fahrenheit for 20 to 25 minutes. A wooden toothpick inserted near the center of the biscuit should come out clean.

6. Serve the cobbler warm. If desired, serve with frozen yogurt.

PUDDINGS FOR DIABETICS

Summer Pudding

Serves 6

The Ingredients

About 5 cups of mixed fresh or frozen summer berries such as raspberries, blackberries, blueberries, strawberries, black currants, and red currants

6 - 8 tablespoons of sugar or granulated sweetener

8 - 10 thinly sliced brown bread with the crusts removed

The Directions

1. Place the fruit and sweetener in a saucepan. Heat the fruit gently for three minutes. Stir constantly until the sweetener dissolves and the juice from the fruit runs. Taste the fruit to ensure it is sweet enough.

2. Use the bread to line a casserole dish.

3. Fill the casserole with fruit and the juice from the saucepan. Cover the fruit layer completely with the remaining bread. Leftover fruit can be served with the pudding. Spoon the remaining juice over the top layer. Ensure all of the bread on the top layer is colored with the juice.

4. Cover the pudding casserole dish with plastic wrap. Place a plate inside the casserole. Put a weight, such as a can of beans, on the plate to press the pudding down.

5. Let the pudding sit in the refrigerator overnight. The pudding will compress and the juices will soak into the bread.

6. Serve the pudding by removing it from the casserole. Run a knife between the bread and the dish. Invert the pudding onto a plate. Spoon the remaining fruit over the top.

Strawberry-Banana Graham Pudding

Makes 12 servings

The Ingredients

9 whole reduced-fat cinnamon graham crackers

1 3/4 cups of cold fat-free milk

One 1 oz. package of sugar-free instant cheesecake or vanilla pudding mix

1 large banana, sliced

1/2 teaspoon of lemon juice

2 cups of sliced fresh strawberries, divided in half

2 1/2 cups of reduced-fat whipped topping

Optional

Mint sprigs

The Directions

1. Use 4 1/2 graham crackers to line the bottom of a nine inch square baking pan. Set the pan aside.

2. Whisk the pudding mix and milk for two minutes, in a small bowl. Let the mix stand for two minutes or until the pudding is soft set.

3. Place the banana slices in another bowl. Toss the bananas in lemon juice.

4. Stir the bananas and 1 cup of the strawberries into the pudding mix.

5. Fold in 1 3/4 cups of whipped topping.

6. Spread half of the pudding mixture onto the graham crackers in the baking pan. Repeat with a layer of graham crackers covered with the other half of the pudding.

7. Cover the pudding and refrigerate it overnight. Also refrigerate any of the remaining berries and whipped topping.

8. Serve by topping the pudding with the remaining berries and whipped topping.

Old-Fashioned Rice Pudding

Makes 6 servings

The Ingredients

3 1/2 cups of 2 percent milk

1/2 cup uncooked long grain rice

1/3 cup sugar

1/2 teaspoon salt

1/2 cup raisins

1 teaspoon vanilla extract

Optional

Ground cinnamon

The Directions

1. Combine the rice, milk, salt and sugar in a large saucepan. Heat the mixture over medium heat. Bring the mixture to a boil, stirring constantly.

2. Pour the rice mixture into a 1 1/2 quart baking dish.

3. Cover the baking dish and bake the pudding for 45 minutes at 325 degrees Fahrenheit. Stir every 15 minutes.

4. After 45 minutes, add vanilla and raisins. Cover the sigh and bake for another 15 minutes or until the rice is tender.

5. Sprinkle cinnamon on top of the pudding.

6. Serve the pudding warm or cold. Store leftover pudding in the refrigerator.

FRUITS DESSERTS FOR DIABETICS

Gingered Pears

Makes 4 servings (1 pear and about 1/2 tablespoons sauce each)

The Ingredients

4 small pears, cored

2 tablespoons sugar

2 tablespoons water

1 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

1 tablespoon butter

1/4 teaspoon ground ginger

1 tablespoon chopped crystallized ginger

The Directions

1. Add water to a large Dutch oven to a one inch depth. Bring the water to a boil. Place a steamer basket in the Dutch oven and add the pears to the steamer. Cover the pot and let the pears steam for seven to nine minutes. The fruit should be tender when done. Remove the pears from the steamer.

2. Combine the sugar, lemon juice, lemon peel, water, butter and ginger in a small saucepan. Heat the mixture until the butter melts and the sugar dissolves.

3. Serve the pears by placing them in dessert dishes or bowls. Divide the sauce between the dishes. Top the pears with crystallized ginger.

Maple-Glazed Baked Apples

Makes 6 servings, 1 apple and 1/2 tablespoon sauce each

The Ingredients

6 small apples (Jonathan, Jonagold, or Winesap)

1/2 cup apple juice or apple cider

2 tablespoons sugar-free maple-flavor syrup

1 tablespoon butter or tub-style vegetable oil spread

Six 3-inch cinnamon sticks

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Core the apples using a melon baller. Leave the bottom of the apple intact.

3. Use a sharp paring knife to cut off a strip of peel on the top of each apple.

4. Place the apples in a two quart baking dish.

5. Combine the apple juice, butter and syrup in a small saucepan. Bring the mixture to a boil.

6. Pour the hot apple juice mixture over the apples. Place a cinnamon stick in the middle of each apple.

7. Bake the apples for 40 to 45 minutes. The apples should be tender.

8. Brush the top of the apples with the juice mixture in the casserole while baking.

9. Serve the apples by removing the cinnamon sticks and spoon the juice mixture over the apple.

Banana Buster Pops

Makes 4 servings, 1 pop each

The Ingredients

4 teaspoons peanut butter

1 large banana, cut equally into 12 slices

Four 6 to 8 inch Popsicle sticks (or wooden skewers)

2 ounces melted milk chocolate (or semisweet chocolate)

2 tablespoons finely chopped unsalted peanuts

The Directions

1. Use waxed paper to line a baking sheet.

2. Place the banana slices on the baking sheet.

3. Spoon 1/2 teaspoon of peanut butter onto each banana slice.

4. Stack the banana-peanut butter slices to make two layers. Each stack should have two banana peanut butter combinations with the peanut butter on top of each stack.

5. Place the remaining banana on top of each stack.

6. Push a stick or skewer through the center of each stack.

7. Place the melted chocolate on shallow dish or plate. Place the peanuts on another dish.

8. Roll each stack in the melted chocolate. Use a spatula to spread the chocolate over the entire stack.

9. Roll each stack in the peanuts.

10. Place the pops on the baking sheet. Freeze the pops for at least 30 minutes or until they are firm.

11. Serve the pops straight from the freezer.

PASTRIES FOR DIABETICS

Chocolate Ravioli

Makes 10 servings, 1 ravioli each

The Ingredients

Nonstick cooking spray

1/2 cup of tub-style light cream cheese

2 tablespoons of sugar

2 ounces or 4 tablespoons of milk chocolate

20 square wonton wrappers

1 tablespoon of toasted and coarsely chopped pine nuts

The Directions

1. Preheat the broiler. Place the rack four to five inches from the heating element.

2. Use cooking spray to coat a large baking sheet.

The Filling

3. Mix the cream cheese and sugar in a small bowl, until smooth.

4. Set aside one tablespoon or one-half ounce of chocolate.

5. Finely chop the remaining chocolate.

6. Add the chopped chocolate to the cream cheese mixture.

The Ravioli

1. Remove the wonton wrappers from their package and lay ten of them on a work surface.

3. Spoon 1 tablespoons filling onto the center of each wonton wrapper.

4. Lightly moisten the edge of the wonton wrapper using water.

5. Take the remaining wonton wrappers and place them on top of the wrappers that contain the filling.

6. Press the edges of the wonton together to seal them. You can use a fluted pastry wheel to create a design on the edges. You can also press the edges together lightly with a fork to create a pattern.

7. Place each square on the baking sheet.

8. Spray the top of each ravioli square with nonstick spray.

9. Broil the ravioli for about two minutes or until golden brown.

The Sauce

1. Place the remaining chocolate into a small microwave-safe bowl.

2. Microwave the chocolate for one minute at 50 percent of the power or medium.

3. Stir the chocolate.

4. Drizzle the chocolate over the ravioli. Top with pine nuts.

Apple Dumplings with Orange Sauce

Makes 8 servings

The Ingredients

Nonstick cooking spray

1 teaspoon of finely shredded orange peel

1 cup of orange juice

3 tablespoons of butter

2 tablespoons of sugar

Two 3 inches cinnamon sticks

One 8 ounce, 8 count package of refrigerated reduced-fat crescent rolls

2 cooking apples, must be peeled, cored, then cut in quarters

1/2 cup of frozen fat-free whipped topping, thawed

The Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Using cooking spray, lightly coat a two quart rectangular baking dish.

The Sauce

1. Combine the orange peel, orange juice, sugar, butter and cinnamon stick in a small saucepan.

2. Cook the orange mixture over medium-high heat until it begins to boil.

3. Pour the mixture into the prepared baking pan.

The Dumplings

1. Unroll the crescent roll dough, placing it on a clean, dry work surface.

2. Separate the dough into sections.

3. Use the dough to wrap around each section of apple.

4. Place the wrapped apples in a single layer in the baking dish.

5. Spoon the orange sauce over each of the dumplings.

6. Bake the dumplings for 35 to 40 minutes or until they are golden brown.

7. After twenty minutes, spoon more orange sauce over the dumplings.

8. When done, cool the dumplings for at least 15 minutes.

9. Serve the dumplings warm with whipped topping.

Caramel Cream Crepes Recipe

Makes 6 servings

The Ingredients

6 tablespoons fat-free milk

6 tablespoons egg substitute

1 1/2 teaspoons butter, melted

1/2 teaspoon vanilla extract

6 tablespoons all-purpose flour

6 ounces fat-free cream cheese

3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided

2 1/4 cups reduced-fat whipped topping

1 1/2 cups fresh raspberries

1/3 cup white wine or unsweetened apple juice

3 tablespoons sliced almonds, toasted

The Directions

1. Combine the egg substitute, milk, vanilla and butter in a blender. Process until blended.

2. Add the flour to the blender and process it until blended.

3. Cover the mixture and refrigerate it for at least one hour.

4. Use nonstick spray to coat a six inch nonstick skillet.

5. Heat the pan over medium-high heat.

6. Pour approximately 2 tablespoons of the batter onto the middle of the skillet.

7. Lift and tilt the pan in order to evenly coat the surface with batter.

8. Cook the batter until the top looks dry and the bottom is golden brown.

9. Turn the crepe and cook it for an addition 15 to 20 seconds.

10. Remove the crepe onto a wire rack.

11. Repeat this with the remaining batter.

12. Stack the cooled crepe, placing waxed paper or a paper towel between each.

The Filling

1. Beat together the cream cheese and 3 tablespoons of caramel topping in a small bowl, until smooth.

2. Fold in the whipped topping.

3. Spoon the mixture down the center of each of the crepes.

4. Drizzle the remaining caramel topping over the filling.

5. Roll up the crepe.

The Sauce

1. Combine the raspberries and wine in a small microwave-safe bowl.

2. Microwave the berries on high for 30 to 60 seconds or until the mixture is warm.

3. Use a slotted spoon to remove the berries and place them on the crepes.

4. Sprinkle almonds over the top for garnish.

Mini Apple Strudels

Makes 6 servings

The Ingredients

1 1/2 cups tart apples, chopped and peeled

2 tablespoons plus 2 teaspoons sugar

2 tablespoons chopped walnuts

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

6 sheets phyllo dough (14 inches x 9 inches)

Butter-flavored cooking spray

Optional

Confectioners' sugar

The Directions

1. Combine the sugar, apples, walnuts, cinnamon and flour in a small bowl and set it aside.

2. Place a sheet of phyllo dough on a dry work surface. Keep the remaining phyllo covered with a damp towel or plastic wrap. Phyllo dough will dry out if you don't keep it covered.

3. Use non-stick butter-flavored spray to coat the top of the phyllo dough.

4. Fold the phyllo dough in half widthwise.

5. Spray the top with butter-flavored nonstick spray.

6. Spoon 1/3 cup of the filling onto the phyllo dough. Place the filing about two inches from the short side of the dough.

7. Fold the sides of the dough and edges over the filling and roll it up.

8. Use nonstick spray to coat a baking sheet.

9. Place the dough seam side down on the baking sheet.

10. Repeat this with the remaining dough.

11. Use a sharp knife to cut diagonal slits in the top of the strudel.

12. Spray the top of the strudel with nonstick butter-flavored spray.

13. Bake the strudel for about 20 to 22 minutes at 350 degrees Fahrenheit, or until the top is golden brown.

14. Sprinkle the tops with confectioners' sugar, if desired.

CONCLUSION

These recipes work best if you are within your normal range. If your blood glucose levels are elevated, don't eat these desserts.

When you first start preparing these desserts it's important to test your levels after the meal. You may find that some dishes increase your blood glucose levels more than others. You can also test yourself if you substitute ingredients such as sweeteners.

When living with diabetes it can make life much easier if you prepare your own food. Learning how to cook healthy will not only save you money, but also help you manage your diabetes and improve your health.