3 Best Dessert Recipes for Diabetics

Dessert doesn’t have to be a dirty word for diabetics. With a few easy tweaks and diabetes-friendly dessert recipes, you can satisfy your sweet needs without boosting your blood sugar. Desserts may appear off-limits because of their high sugar content, but keep in mind that the overall quantity of carbs in a meal or snack matters more to people with diabetes than the total sugar. Here are the three best dessert recipes that diabetics can try.

Chocolate peanut-butter pie

Ingredients
Eight cookies with chocolate wafers
Half cup fat-free frozen yogurt or ice cream in vanilla or chocolate flavors (divided use)
One-third cup creamy reduced-fat peanut butter
Two tablespoons chocolate or caramel syrup

Directions
Seal the cookies securely in a small zipped plastic bag. Crush the cookies coarsely with a meat mallet or the back of a big spoon and set them aside. Combine 1/2 cup frozen yogurt and peanut butter in a medium mixing dish with a fork until blended. Fill an 8-inch pie pan equally with the remaining yogurt. Drop even spoonfuls of the peanut butter mixture over the yogurt with two spoons. Using a fork, evenly distribute the cookie crumbs over the entire surface. Drizzle the syrup over the crumbs of the cookies. It’s ready to eat if you cover it tightly with foil and freeze it for at least 4 hours, or until solid.

Banana-pecan sandwiches

Ingredients
One-fourth cup chopped pecans, preferably toasted Ingredients
One cup mashed ripe banana slices
Half teaspoon vanilla extract
Three low-fat graham crackers, half-broken

Directions
(Combine the nuts, banana, and vanilla in a mixing bowl). Spread three squares with equal amounts of the banana mixture, then top with the remaining squares, gently pressing down to secure. Wrap each one in foil and place in the freezer for about 2 hours, or until it becomes firm.

Cinnamon flan

Ingredients
One-third cup sugar
One-fourth cup of water
Two cups of skim milk
One can evaporate skim milk
Three tablespoons granulated sugar substitute baking blend
One-fourth tablespoons of ground cinnamon
Two cinnamon sticks (broken in half)
Two large eggs
Five tablespoons vanilla extract
Two-third cups of raspberries

Directions
Preheat the oven to 350 degrees Fahrenheit. Combine the sugar and water, bring to a boil over medium-high heat, and simmer (turning the pan regularly for about 12 minutes). Immediately pour the caramel into a 2-quart round baking dish and evenly coat it. Allow the caramel to cool and firm (for 10 minutes) in a medium saucepan, mix the milk, evaporated milk, sugar replacement, cinnamon powder, and cinnamon sticks, and cook for 6 minutes (stirring regularly). Allow 15 minutes after adding the vanilla extract. Remove the cinnamon sticks from the pan. Whisk the eggs together in a medium mixing bowl (slowly whisk in the milk mixture). Pour the mixture into the baking dish. In a 9 x 13-inch roasting pan, fill the roasting pan with enough boiling water to come one-third of the way up the sides of the baking dish. Bake for 50–55 minutes but still jiggles slightly in the center (cool for 1 hour). Place a big flat plate and flip it over (On top of the flan). Cut the flan into wedges and top each one with 1/3 cup raspberries.