I need a Thanksgiving dessert recipe for my diabetic dad that actually tastes good?

I’m hosting Thanksgiving this year, and am looking for a diabetic-friendly dessert recipe that does not taste like cardboard. The ones I’ve tried so far have been very bland and boring. It does not have to be easy. I generally make everything from scratch.

Thanks for your help!

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9 Responses to “I need a Thanksgiving dessert recipe for my diabetic dad that actually tastes good?”

  1. Luis said:

    Sugar Free Puddings, Sugar Free Pies. Pumpkin Pie

    Call the nearest Old folks home, They have alot of diabetics and him sure their chef wouldnt mind giving you ideas.

  2. Rhonda T said:

    dlife.com awsome website for recipes for diabetics

    sample recipe

    Mock apple Pie
    PIE:
    5 cups zucchini–peeled, seeded and sliced
    1 1/4 cups whey low (white sugar substitute)
    2 Tablespoons flour
    1 1/4 teaspoons ground cinnamon
    1 1/2 Tablespoons cream of tartar
    2 Tablespoons lemon juice
    1/4 teaspoon ground nutmeg
    1/4 teaspoon pumpkin pie spice
    1 pie crust

    CRUMB TOPPING:
    1/2 cup butter
    3/4 cup carbalose flour
    3/4 cup rolled oats
    1/2 cup whey low brown sugar
    3/4 Tablespoons cinnamon
    1/2 teaspoon pumpkin pie spice

    Instructions:1. Preheat oven to 375 degrees F.
    2. While oven is heating, boil the sliced and seeded zucchini in water until tender.
    3. Drain and cover with cold water and let stand for 5 min. then drain again.
    4. Add zucchini, whey low white sugar, flour, cinnamon, cream of tartar, lemon juice, nutmeg and pumpkin pie spice together and mix well.
    5. Pour into pie shell.
    6. In a small mixing bowl, prepare the crumb topping by mixing the butter, carbalose flour, oats, whey low brown sugar, cinnamon and pumpkin pie spice together until crumbly.
    7. Crumble on top of pie.
    8. Bake for 40-50 min. until brown.

    For a less soggy bottom I precooked (at 375 degrees F) the empty pie shell until very lightly brown. Remember to poke some holes with a fork before cooking crust. Nutritional Information:Per Serving–
    Calories: 406.2
    Carbohydrates: 52.5g
    Protein: 6.1g
    Total Fat: 20g
    Saturated Fat: 9.3g
    Cholesterol: 30.5mg
    Fiber: 2.3g
    Sodium: 386mg

  3. LDBK said:

    My dad was diabetic and every year I made him a sugar free pumkin pie. He loved it…in fact most people ate it too even though they didn’t have to.

    I suggest going to the Equal website, it was an Equal Pumpkin Pie recipe that I used. IF you can’t find it…e-mail me and I’ll send you some recipes. (My dad is gone now so I’d love to share them with someone who’s dad could enjoy them) I also have a great peach cobbler recipe I modified myself to make for him…along with other recipes… A lot was hit and miss, but I worked with it so he could enjoy the holidays too as he was always a sweet lover but once he became diabetic he could only eat sugar free items.

  4. whatever said:
  5. phrog_1975 said:

    I got a really good pumpkin pie recipe from the kraft website it uses pudding and cool whip instead of sugar and eggs.
    You take the sugar free vanilla pudding (two boxes) add one cup of milk and then mix in the can of pumpkin pie mix and half of the cool whip. You cook it for about a half hour. When it’s cool top it with the rest of the cool whip and serve.

  6. Cheryl B said:

    The splenda website is great. I use it a lot. Here is a Pumpkin Pie recipe. There are several others too, if this one doesn’t work for you.

    The Great Pumpkin Pumpkin Pie Serves: 8
    Preparation Time: 10 Minutes
    Cooking Time: 1 Hour
    Total Time: 1 Hour 10 Minutes

    What you need:
    1/2 (15 ounce) package refrigerated piecrust
    1 (15 ounce) can pumpkin
    3/4 cup SPLENDA® No Calorie Sweetener, Granulated
    1/3 cup brown sugar
    2 teaspoons ground cinnamon
    2 teaspoons ground ginger
    1/2 teaspoon salt
    1/8 teaspoon ground cloves
    3/4 cup half-and-half
    3 large eggs, lightly beaten
    1 teaspoon vanilla extract

    What you do:
    1 Preheat oven to 375 degrees F.
    2 Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp.
    3 Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.
    4 Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.

    Submitted by: Maker of SPLENDA® Sweetener Products
    Nutrition Info (per serving)
    Calories 230 | Calories from Fat 100 | Protein 5g | Fat 12g (sat 5g) | Carbohydrate 28g | Fiber 2g | Cholesterol 95mg | Sodium 280mg | Sugar 12g
    ©2007 Splenda

  7. Rli R said:

    Cheryl B covered most of what I was going to say but all the Diabetics I know that love the Splenda pumpkin pie don’t use a crust since flour is a problem for a lot of diabetics.

    If you really want it to have a crust, try coconut flour made by Bob’s Red Mill. It doesn’t impact the blood sugar like wheat does. Some local grocery stores carry the Bob’s Red Mill products and can order it for you if they don’t have it. I know we are getting close to Thanksgiving but our local Fred Meyer store ordered it for me and I had it in less than a week.

  8. depp_lover said:

    DIABETIC DESSERT

    1/3 c. butter, softened
    1/4 c. brown sugar substitute
    2 tsp. liquid sweetener or 1/3 c. Sprinkle Sweet
    1 egg
    1 1/3 c. flour
    3 tbsp. cocoa
    2 tsp. baking powder
    1/2 tsp. soda
    1 tsp. vanilla
    1/2 c. skim milk

    Combine butter, brown sugar substitute, diabetic sweetener, and egg. Beat 2 minutes at high speed. Add remaining ingredients and blend 2 minutes at low speed. Pour into 8 inch square pan and sprinkle with chopped nuts. Bake at 350 degrees for 25 to 30 minutes. Frost with diabetic whip, if desired.

    DIABETIC KEY LIME PIE

    1 (13 oz.) can evaporated skim milk
    2 tsp. vanilla
    2 env. plain gelatin
    1/3 c. lime juice, strain if fresh
    1 c. boiling water
    20 pkgs. Equal
    Zest of 3 limes, grated rind
    Green food coloring

    Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest.

  9. ikonnovam said:
  10. freedom.maso said:




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