Dessert Recipes Diabetics Can Enjoy - Angel Trifle and Diabetic-Friendly Banana Split Pie
I am a diabetic who would love to skip the meal just to get to the dessert. While I have had to temper my love of desserts since being diagnosed with diabetes, I have found many delicious desserts that allow me to indulge my 'sweet' tooth. This article is made up of recipes I find to be tasty not only for me but family members and friends as well. With these recipes, there is no need to have two desserts-one diabetic and one regular. Everyone can enjoy the following desserts with you! Diabetics remember, all things in moderation!
ANGEL TRIFLE
1/2 cup Splenda Granulated
4 cups plain fat-free yogurt (be aware of sugar content)
2 tsp vanilla extract
Blend the above ingredients together in a medium mixing bowl; set aside.
1 Sugar-Free Angel Food cake, cubed or torn into bite-size pieces
1 pkg (12-oz) frozen unsweetened raspberries, thawed
2 tbsp Splenda Granulated
Gently combine the raspberries and Splenda; set aside. Do not drain the raspberries.
2 large fresh peaches, peeled and diced
2 fresh pears, peeled and diced
1 large firm banana, thinly sliced
To assemble the trifle: Pour a half cup of the yogurt mixture in the bottom of a glass bowl. Place a third of the angel food cubes on top of the yogurt mixture. Top with a third each of the diced peaches, diced pears, and raspberries. Drizzle a third of the raspberry juice over the fruit and cake. Top with a third of the sliced banana. Pour a third of the yogurt mixture over the cake and fruit. Repeat the process twice.
Cover the dish and refrigerate for at least 2 hours or overnight to allow the cake to absorb the fruit juices.
BANANA SPLIT PIE
1 baked 9-inch pie crust
1 pkg (4-oz)sugar-free instant vanilla pudding mix
2 cups low-fat milk
2 bananas, sliced
1 can (15-oz) crushed pineapple in its own juice
1 cup sugar-free frozen whipped topping, thawed
1/2 cups pecans, chopped
Drain the pineapple well and pour the juice over the bananas; drain.
In a bowl, pour the milk into the pudding mix and beat with a wire whisk 5 minutes or until thickened. Pour pudding into the prepared crust. Place the sliced bananas over the pudding. Sprinkle the pineapple over the drained bananas. Spread the whipped topping evenly over the pineapple and sprinkle the pecans over the top. Chill for at least an hour before cutting to serve.
Enjoy!
ANGEL TRIFLE
1/2 cup Splenda Granulated
4 cups plain fat-free yogurt (be aware of sugar content)
2 tsp vanilla extract
Blend the above ingredients together in a medium mixing bowl; set aside.
1 Sugar-Free Angel Food cake, cubed or torn into bite-size pieces
1 pkg (12-oz) frozen unsweetened raspberries, thawed
2 tbsp Splenda Granulated
Gently combine the raspberries and Splenda; set aside. Do not drain the raspberries.
2 large fresh peaches, peeled and diced
2 fresh pears, peeled and diced
1 large firm banana, thinly sliced
To assemble the trifle: Pour a half cup of the yogurt mixture in the bottom of a glass bowl. Place a third of the angel food cubes on top of the yogurt mixture. Top with a third each of the diced peaches, diced pears, and raspberries. Drizzle a third of the raspberry juice over the fruit and cake. Top with a third of the sliced banana. Pour a third of the yogurt mixture over the cake and fruit. Repeat the process twice.
Cover the dish and refrigerate for at least 2 hours or overnight to allow the cake to absorb the fruit juices.
BANANA SPLIT PIE
1 baked 9-inch pie crust
1 pkg (4-oz)sugar-free instant vanilla pudding mix
2 cups low-fat milk
2 bananas, sliced
1 can (15-oz) crushed pineapple in its own juice
1 cup sugar-free frozen whipped topping, thawed
1/2 cups pecans, chopped
Drain the pineapple well and pour the juice over the bananas; drain.
In a bowl, pour the milk into the pudding mix and beat with a wire whisk 5 minutes or until thickened. Pour pudding into the prepared crust. Place the sliced bananas over the pudding. Sprinkle the pineapple over the drained bananas. Spread the whipped topping evenly over the pineapple and sprinkle the pecans over the top. Chill for at least an hour before cutting to serve.
Enjoy!