1. Diabetic Desserts: Zero Calorie
Desserts
Everyone enjoys having some dessert after eating their meal specially lunch and dinner. The desire for
eating something sweet starts among those diabetic people. Though a person in the practice of eating
sweets can gratify his desire in very easy way but the diabetics can only fantasized about having them.
Today, there are plenty of desserts which the diabetes can eat. The diabetic desserts can be prepared
and cooked definitely just by replacing the sugar with sugar free cubes. One can have sugar free
chocolate cakes, puddings and several other sweets.
Enough of fruits can also be used for making some of the delicious and flavorful desserts for the
diabetics. Fruits have the capability to make up for the sweetness without adding extra sugar. Fruits
comprise natural sweetness that are not harmful. There are several of desserts can be made without
sugar like fruit salads with whipped cream. There are many frozen treats also containing sugar free like
fudge pops or ice pops. One can even taste sugar free ice cream which is very convenient to make at
home. One doesn’t have to compromise on the fulfillment of one’s sweet tooth because of the lots of
accessibility of diabetic desserts.
Here are some of delightful Diabetic Desserts. Treat your sweet tooth and say good bye to your cravings!

2. Baked Peaches
Servings: 6
Difficulty Level: Easy
Ingredients:
6 peaches, ½ cup chopped nuts, 1 teaspoon sugar, butter, fresh lemon juice, nutmeg, cherry
Preparation Instructions:
Preheat the oven to 350 degrees F. Peel and halve the peaches, then remove their pits. Place in a baking
pan, cut side up. Spoon nuts into the cavity in each peach half, then sprinkle with sugar, add a small dot
of butter, two drops of lemon juice, and a pinch or two of ground nutmeg. Sprinkle a little sherry over
each fruit half. Bake for 20 minutes. Serve hot, with whipped cream.

3. Cherry Fricassee with Gingerbread,
Pistachios and Ice-cream
Servings: 6
Preparation time & Cooking Time: 15 minutes
Recommended Wine: Loupiac
Ingredients:
1 lb. rather large, mature cherries; 1/3 lb. gingerbread; 1.8 oz. butter; 1/4 c. sugar; 1 pint ice cream
(vanilla, ginger bread, caramel, or yogurt); mint leaves
Preparation Instructions:
Prepare the cherries. Dice the gingerbread. Melt butter in a large pan. Add sugar. Heat until obtaining a
caramel. Place the cherries in the pan. Cook for 5 - 6 minutes, stirring constantly. Once the cooking juice
is slightly reduced, add the gingerbread. Continue to cook another 5 - 6 minutes in order to obtain a
cherry compote. The gingerbread will bind the whole. Place a little of the cherry compote on each
serving dish. Put a scoop ice cream on top of this and decorate with some mint leaves. Serve
accompanied with some sugared biscuits, almond cookies, or something similar.

4. Melon Glazed with Acacia Nectar and Fresh
Mint
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Recommended Wine: Coteaux du Layon
Ingredients:
4 melons, 1/2 lb. acacia honey, 4 green lemons, 1 bunch mint
Preparation Instructions:
Grate the green lemon peels. Reserve the lemon juice in a bowl. Blanch the peels. Bring juice to a boil.
Reduce. Add acacia honey. Reduce. Continue cooking until the mixture is similar to liquor in consistency.
Store cold. In the meantime, cut the melons in half. Peel and cut into thin slices. In a concave dish,
arrange these slices in the shape of a flower. Cover with the cold mixture and sprinkle with lemon peels.
Finally, add some minced mint.

5. Red Fruit Granite
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Recommended Wine: Muscat de Rivesaltes
Ingredients:
1 lb. red fruits, 2/3 cup water, 1/3 lb. sugar
Preparation Instructions:
Cook the red fruits, covered, for about 30 minutes in a bain-marie water bath. Strain. Freeze the sauce
for 24 hours. Fill 4 dessert bowls with the sauce. Add some sweetened whipped cream and fresh red
fruits on top. Finish with some chopped pistachios.

6. Roasted Strawberries with Grand Marnier
Servings: 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Sauternes
Ingredients:
For dough: 1 oz. molten butter, 1 oz. orange juice, 6 1/3 tablespoons powdered sugar, 2 tablespoons
flour, 2.2 lbs. strawberries, 1 oz. chopped almonds, fresh mint leaves, 2 spoons honey, 1 drop of Grand
Marnier
Preparation Instructions:
Preheat the oven to 340 degrees F. For the dough: Mix all the ingredients listed to prepare a
homogenous dough. Place a tablespoon of the dough on a pastry plate. Slightly spread it out and place it
in the oven until lightly colored. The dough will spread. Remove from oven and cover the dessert bowl
with the dough. Allow to cool. In the meantime, prepare the strawberries. Heat some butter in a pan.
Add the honey and strawberries. Flambé with Grand Marnier. Place a dessert bowl in the middle of the
serving dish. Put some strawberries inside. Sprinkle with powdered sugar. Decorate with fresh mint
leaves.

7. Terrine with Orange
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: St. Croîx du Mont
Ingredients:
5 oranges, 2/3 cup orange juice, 2/3 cup wine white, 1/2 a cinnamon stick, 1/2 a vanilla pod, 3 cloves, 3
½ tablespoons, 6 gelatin leaves
Preparation Instructions:
Boil the wine with the orange juice. Remove from the stove and add the cinnamon, vanilla, and cloves.
Allow to infuse for 15 minutes. Remove the cinnamon, vanilla, and cloves and pour in the sugar and
gelatin. Remove the oranges. Pour a layer of the resulting mixture into the bottom of an oblong terrine.
Cover this with a layers of the oranges. Alternate layers until the terrine is filled. Place in the refrigerator
for 90 to 120 minutes. Remove from the terrine mold and serve. If desired, pour a little of the cooking
liquid or syrup around the dish.

8. Flourless Chocolate Cake
Servings: 10
Cooking Time: 30 minutes
Difficulty Level: Average
Ingredients:
½ cup Dutch process cocoa, ¾ cup packed light brown sugar, 3 tablespoons all-purpose flour, 2
teaspoons instant espresso powder, 1/8 teaspoon salt, pepper, ¾ up fat-free milk, 1 teaspoon vanilla,
2 oz. unsweetened or bittersweet chocolate(chopped), 2 oz. semisweet chocolate(chopped), 1 egg,
3 egg whites, 1/8 teaspoon cream of tartar, 1/3 cup granulated sugar,
For the Frosting: 2 or 3 teaspoons butter, softened, 1 cup powdered sugar, 2 tablespoons Dutch process
cocoa, ½ teaspoon pure vanilla extract, 2 or 3 tablespoons fat-free milk
Preparation Instructions:
In a medium-sized saucepan, stir together the cocoa, brown sugar, flour, coffee, salt, and a pinch of
pepper. Gradually add the milk and vanilla, stirring until smooth. Turn the heat on to medium. Cook and
stir frequently until the sugar is completely dissolved. Do not allow the mixture to boil. Remove the pan
from the stove. Add the chocolate, stirring constantly until melted. In a bowl, whisk the egg. Whisk ½
cup of the chocolate mixture into the egg, the pour the egg mixture into the saucepan and whisk to
combine. Allow the mixture to come to room temperature. Preheat the oven to 350 degrees F. Lightly
grease a 9 in. round cake pan. Line the bottom of the pan with parchment paper. Set aside. In the bowl
of an electric mixer, beat the eggs until foamy. Add the cream of tartar. Beat until soft peaks form. Add
the sugar a little at a time, beating constantly, until stiff peaks form. Add ¼ of the egg whites to the
cooled chocolate mixture. Fold in, then fold in the remaining egg whites. Pour the batter into the
prepared pan. Set the cake pan in a roasting pan; pour 1 in. of hot water into the roasting pan and place
the pan on the center rack of the oven. Bake about 25 to 30 minutes, or until the cake is just firm when
touched lightly. Remove the cake from the oven and allow cooling on a wire rack. (Do not remove the
cake from the pan.) Cover and refrigerate for at least 8 hours. In the meantime, make the frosting. In a

9. bowl, combine butter, powdered sugar, cocoa, and vanilla with just enough milk to make a thin, easy to
spread frosting. Run a knife along the outer edge of the cake. Remove the cake and peel off the
parchment paper. Frost it.
LINK LISTS:
http://www.gourmetrecipe.com/recipes/recipe-courses/dessert-recipes/diabetic-desserts
http://www.gourmetrecipe.com/recipes/baked-peaches
http://www.gourmetrecipe.com/recipes/cherry-fricassee-with-gingerbread-pistachios-and-ice-cream
http://www.gourmetrecipe.com/recipes/flourless-chocolate-cake
http://www.gourmetrecipe.com/recipes/melon-glazed-with-acacia-nectar-and-fresh-mint
http://www.gourmetrecipe.com/recipes/red-fruit-granite
http://www.gourmetrecipe.com/recipes/roasted-strawberries-with-grand-marnier
http://www.gourmetrecipe.com/recipes/terrine-with-orange
http://www.gourmetrecipe.com/recipes/the-anti-fruitcake