Recipes for diabetics anyone? I kinda need answers fast so I can get everything in time...?

I want to make my boyfriend something sweet for valentines but he's diabetic... What are some recipes for something thats sweet like cookies or a pie or something like that thats diabetic friendly i guess you could say?????Recipes for diabetics anyone? I kinda need answers fast so I can get everything in time...?
awwww thats cute!! %26lt;3333 I found this website for you...I've used it a few times because my mom is also diabetic.


-amanda








http://www.diabetic-recipes.com/menus.ht鈥?/a>Recipes for diabetics anyone? I kinda need answers fast so I can get everything in time...?
Well, you definitely want to keep a balance of sugars and carbs, don't have more than 45-50 carbs in one meal, try not to incorporate too much pasta, try veggies,steak,grilled chicken,and make sure to have artificial sweetener for tea,or a diet soda,water,etc, and for dessert,try a no sugar added ice cream, or mini brownies, contrary to belief,diabetics can eat sugar,they are just limited to amounts due to being insulin dependent.
what she said.........
Sugar-free Apple Pie


Ingredients:


Pastry for double-crust 9-inch pie


3 tablespoons cornstarch


1 cup Equal庐 Spoonful*


3/4 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon salt


8 cups peeled, cored, sliced Granny Smith or other baking apples (about 8 medium)





* May substitute 24 packets Equal sweetener





Serve with: (optional)


Cool Whip Free, Cool Whip Sugar-Free or Cool Whip Lite non-dairy frozen whipped topping, thawed





Instructions:


Roll 1/2 the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate. Combine cornstarch, Equal庐, cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss to coat. Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape. Bake in preheated 400掳F oven 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack. Serve warm or at room temperature. If desired, serve each slice with a dollop of non-dairy whipped topping.





Makes 8 servings.





Nutritional Information


Serving Size: 1/8 pie


Calories: 253


Protein: 2 g


Carbohydrates: 42 g


Fat: 10 g


Cholestero:l 10 mg


Sodium: 224 mg





No Sugar Added Blueberry Cheesecake


Ingredients:


For Crust:


9 whole graham crackers


1/2 cup old-fashioned oats


1 heaping tsp. Sweet'N Low Brown Sugar Substitute


1/8 teaspoon salt


5 tablespoons (2.5 oz/70g) unsalted butter or margarine, melted


1 teaspoon vanilla extract





For Filling:


1/4 cup water


1 tablespoon unflavored powdered gelatin


12 ounces cream cheese, at room temperature


1 cup heavy whipping cream


1 cup Splenda (sugar substitute)


1 tablespoon lemon juice


1 1/2 pints (3 cups/710 ml) fresh blueberries





For Topping:


1 cup chilled heavy whipping cream


1 tablespoon Splenda (sugar substitute)


2 pints (4 cups/946ml/1 litre) fresh blueberries


2/3 cup Smucker's 100% Blueberry Simply Fruit (or similar all fruit product with no added sugar)





Instructions:


For Crust:


Preheat oven to 350 degrees F/180 degress C.





Blend first 4 ingredients in food processor until graham crackers are finely ground. Add butter (or margarine) and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch springform pan. Bake crust until deep golden brown, about 12 minutes. Let crust cool.





For Filling:


Pour 1/4 cup water into small saucepan; sprinkle gelatin over water. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.





Blend cream cheese, cream, the 1 cup Splenda, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well.





Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to a large cake plate or platter.





For Topping:


Beat cream and 1 tablespoon Splenda in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat Blueberry Simply Fruit (or other all fruit no-sugar added fruit) in small saucepan over low heat until just melted. Pour heated and melted Blueberry Simply Fruit over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cheesecake overnight in refrigerator for best flavor and for time for cheesecake to firmly set.





Makes 10 servings





Sugar free Chocolate Cake


Ingredients:


2 eggs


1 cup milk


1/2 cup canola oil


2 tsp. vanilla extract


2 1/4 cups Splenda No Calorie Sweetener Granular


1 3/4 cups all-purpose flour


3/4 cup unsweetened cocoa powder


1 1/2 tsp. baking powder


1 1/2 tsp. baking soda


1 cup boiling water


1 ounce unsweetened baking chocolate, shaved (optional)





Instructions:


Preheat oven to 350潞F/180潞C. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan.





Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate.





Makes 10-12 servings.





No Fuss Sugar Free Icing





Ingredients:


3/4 cup solid vegetable shortening


7/8 cup Splenda No Calorie Sweetener Granular


1 tsp. vanilla extract


3 tbsp. cornstarch


1 cup milk





Instructions:


Cook the milk and cornstarch until thickened, let cool. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the beaten Splenda/shortening mixture and beat very well.





Makes enough icing for 1 9-inch round cake or a 9 x 13-inch oblong cake.