Easy Apple Dessert Recipes for Diabetics
Apples are wonderfully sweet and require zero sugar even when they are baked for dessert.
The secret to keeping healthy when you’re a diabetic is eating right. The most important thing is you lower your fat. Apart from exercising, it helps when you decrease your sugar intake. When you do, you more likely to lose weight thus lowering your blood sugar level, blood pressure level and as well as cholesterol level. However it doesn’t mean you deprive yourself from eating dessert, sweets and treats. You simply need a healthy eating plan that’s nutritious yet might be delectable as well.
As we all know, diabetes is a result of high blood sugar levels. Hence, a proper diet with low sugar content is what should be made a area of the diet for patients with diabetes. Diabetics can also enjoy some selective alternatives to their favorite desserts. Desserts produced from apples are the best options for them. Since apples are full of vitamin and fiber content, consuming apples regularly reduces blood cholesterol, which is one of the common health complications associated with diabetes. Here are some delicious and healthy apple dessert recipes for diabetics.
Diabetic Apple Pie
- 2 tablespoons Stevia Powder
- 1/4 cup Flour
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 6 Apples
- 1/4 cup Flour
- 1 tablespoon Stevia Powder
- 3 tablespoons Olivio (butter Substitute)
Prepare a mixture of sweetener, cornstarch and cinnamon. Sprinkle it within the diced apples coating it entirely. Spread this apple mixture in to the unbaked pie crust. Add the full volume of margarine on top of the mixture. Pay for it with the other portion of the crust and seal the edges well. Bake at 425° F for 15 minutes and then reduce the temperature to 350° F. Continue baking for an additional 35 – 40 minutes. Serve it hot with coffee or cool it within the refrigerator.
Strawberry Apple Dessert Risotto
- ½ cup dried strawberries
- 1½ cups apples, skinned and finely diced
- 3½ cups skimmed milk
- 1 tablespoon canola oil or butter
- 1½ cups apple cider
- 1 cinnamon stick
- 1 pinch of salt
- ½ cup Arborio rice
- 1 tablespoon brown sugar blend and packed
- 1 teaspoon pure vanilla extract
Inside a bowl, take dried strawberries and add boiling water. Set it aside for 30 – 40 minutes to soak. Through the side, heat milk, pinch of salt and cinnamon stick on the stove or in the microwave until steaming hot but don’t let it boil. Remove in the stove top and keep it aside to relax, so that the flavors blend with one another properly. Keep a Dutch oven or a deep sauté pan over a medium flame, and add butter or oil. Add some diced apples and cook it until soft, this can take 1 – 2 minutes. Now make the rice while stirring continuously. Add ¾ cup of apple cider and cook till most of the liquid evaporates. Now add some remaining quantity of the cider and cook till slightly dry. Fold the rice gently within the brown sugar. Pour in ½ cup of warm milk mixture (that you simply had set aside) and cook for 2 – 3 minutes until the majority of the milk is absorbed. Don’t mix briskly or the rice will break. Repeat the above procedure with ½ cup of milk at any given time until the rice is tender and also the risotto has a creamy consistency. At the conclusion remove the pan from the heat and discard the cinnamon stick. Drain water from the soaked strawberries after which gently stir it in to the risotto along with the vanilla extract. Cool it for 10 minutes before serving warm.
- 3 medium baking apples, cored, sliced thin
- 1 tsp cinnamon
- 2 Tbsp sugar
- 2 Tbsp flour
- 1 cup quick oats
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 2 Tbsp heart-healthy margarine
Inside a mixing bowl, combine together the ingredients – apple, flour, sugar substitute, cinnamon, allspice and mace – to make an apple filling. Toss well and transfer it on the 9-inch square cake pan. Meanwhile preheat the oven at 400° F. In another bowl, mix well the topping ingredients – flour, oatmeal, margarine, cinnamon and sodium bicarbonate. Add this on top of the apple filling. Bake at 400° F for around 15 minutes. Then, reduce the temperature to 325° F for another 14 – 50 minutes or up until the topping turns light brown. It tastes better when served warm.