Do you have a Diabetic Desert Recipe??

We used to make Sugar Free Cream Puffs for my grandmother. I'm sure Google has some recipes.

Good on you for catering to the aunt.

A really easy, and quick recipe is to get a premade graham cracker pie crust, a box of sugar free jello pudding of your choice, and pour the prepared pudding into the pie crust. Let it set, and top it with lite cool whip. We do this a lot when my father in law comes over, and his favorite is the sugar free butterscotch

hm..... any cookie would work, I assume..... vanilla wafers, oreos, ....or gingersnaps?

For a future dinner idea, my mother in law is a diabetic, and she absolutely loves it when I make meringues. Easy, but time consuming. :ohwell:

Ok, coming from a Diabetic those crusts, creme puffs, etc are not the way to go.

They have grains in them that turn to sugar and depending on how sensitive her body is can significantly raise insulin levels.

Best to stick with no sugar, no grain recipes.

Here is what I am making for myself for tomorrow:

Ingredients

1 - 14 oz canned pumpkin puree (not pumpkin pie mix) – or fresh if you feel so inspired
1 Tbsp. cinnamon
1/2 tsp ground ginger
½ tsp Celtic sea salt
½ tsp grated nutmeg
¼ tsp cloves
3 eggs
¼ C raw honey or 2 Tbsp maple syrup (optional – adjust the sweetness to taste)
1 tsp vanilla extract
1 400 ml tin Organic Classic coconut milk (full fat)


Preparation

Pre-heat the oven to 350 degrees.

Set a pot of water on to boil (enough water to fill the baking pan as directed below).


Combine pumpkin and all spices in one bowl.

In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.

Whisk the egg mixture into the pumpkin mixture until well combined.

Pour the custard into 6 - 1/2 cup ramekins (small Pyrex cups). Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2" high around the ramekins. Carefully place in the oven and bake for 60 - 70 minutes or until a knife inserted into the center of the custard comes out clean.

Serve warm or chilled. Serves 6.

Creme puffs are actually relatively low carb as starches go, because a large percentage of them is egg. I no long eat sugar but I do enjoy savory puffs made with cheese on occasion. I think I've also used white whole wheat flour to improve their nutritional value.

I'm a diabetic we usually make a sugar free cheesecake with no crust. It is very good and yummy and will usually not spike my blood sugar.