You could make snacks everyone in your house will enjoy and they will not take into consideration them being healthy diabetic snacks. Processed refined sugar is unhealthy for anybody. Always use Fructevia Sweetener (stevia) as opposed to sugar. A cup Fructevia = 1 cup sugar. NuStevia like Fructevia is reported to have no bitter after taste.These satisfy your sweet tooth without raising your blood sugar levels.
Low Sugar JellO
A big bowl of sugar-free jello makes a good desert or snack. There are many different flavors that it is possible to choose. Make Jello following directions on the Jello package and start being active . fructevia to sweeten rather than sugar. Add some fruit and let it positioned in the refrigerator. Eat just what you need and place the bowl during the fridge.
You can grab the bowl whenever and also have a few bites.
Sugar Free Fruit Juice Jello Using PomonaPectin
Pomonapectin is sugar-free, low-methoxyl citrus pectin that’s activated by calcium. All pectins on the market today, except Pomona Pectin, have some sugar as one of the ingredients.
3/4 C water or orange juice
1 C crushed fruit like blueberries, aronia berries, peaches, or pineapple with juice
1/4 C finely shredded carrot (optional)
1 t Pomona pectin powder
1 t calcium-water
A teaspoon fructevia as sweetener ( optional)
Pre dissolve pectin: Bring the 3/4 C orange juice or water to some boil. Then blend this mixture inside a mixer. Add the 1 t of pectin and process on high for around 1 minute until pectin is entirely dissolved.
Heat calcium water nearly to boiling
Add pectin and water or orange juice & mix well. Remove from heat.
Add fruit and stir well.
Pour into bowl and chill until firm.
Sugar-Free Fruit Juice Yummie Snacks
1/3 cup Pomona pectin powder(adjust the volume of pectin for that firmness you would like)
2 T calcium water
1 cup liquid use any flavor (For example, use A cup blueberry or aronia berry juice 1/2 pineapple juice) (other juice combinations are also good.)
1 Tbsp. Lemon Juice
1/4 cup fructevia, as well as to taste (The amount is dependent upon how astringent the juice is you use )
1 cup coarsely chopped walnuts or Chia Seed (optional)
Molds (It is suggested that you use tiny molds. If they are bigger, it is just too much to chew in a single bite!)
Pour juice and fresh lemon juice in a small pan. Sprinkle Pomona pectin powder over juice and let set for a moment. Add fructevia and produce with a boil over medium to high heat, stirring until fructevia and pectin is completely dissolved.
Fill molds by using a small syringe. We suggest using small molds. You can also pour Pomona pectin mixture in to a pan and cut into narrow strips.
Refrigerate about half an hour or until well set.
They should easily release from the mold by way of a little push with your finger.
Use pumpkin dip with apple slices or celery sticks or carrots. This is also good with a toasted bagel at breakfast. Use it on whole-grain crackers to get a snack.
Minutes to Prepare: 5 Number of Servings: 16
1 cup low-fat cottage cheese
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
8 ounces non-fat cream cheese, softened
Combine all ingredients in the blender to create a smooth mixture. Transfer to a small bowl and chill. You can store this in the refrigerator for approximately seven days.
Number of Servings: 16
Diabetic Pecan Pie
2 tablespoons coconut oil or real butter
2 large eggs
1 cup sugar-free maple syrup
1/8 teaspoon salt
1/4 cup fructevia
1 tablespoon pinto bean flour
1 teaspoon vanilla flavoring
1 1/2 cup pecan halves
1 unbaked 9″ pie shell
1/2 tablespoon 1% milk
Melt butter or coconut oil and place it to the side to cool down. Add in order, eggs, syrup, salt, fructevia, pinto bean flour, vanilla flavor, and coconut oil or real butter. Mix this mixture in a blender until smooth. Coat the pecans with all the mixture. Pour the mix into a pie shell. Brush crust rim with 1% milk. Bake approximately 45 min at 350 degrees F. with an hour until slightly brown.
Makes 8 servings
No Added Sugar Blueberry Crumb Bars
A cup fructevia
1 teaspoon baking powder
3 cups pinto bean flour
1 cup coconut oil
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries or aronia berries
1/4 cup fructevia
3 teaspoons cornstarch
Pre heat the oven to 375 degrees F. Grease a 9×13 inch pan.
In a medium bowl, stir together 1/2 cup fructevia, 3 cups pinto bean flour, and baking powder. Mix in cinnamon and salt. Use a fork to blend inside coconut oil and egg. This will produce crumbly dough. Pat 1 / 2 of the dough to the pan you’ve got greased.
In another bowl, stir together the cornstarch and fructevia. Mix within the blueberries or aronia berries. Add the aronia berry mixture evenly in the crust. Put remaining dough over the berry layer.
Bake in preheated oven at 375 degrees F approximately 45 minutes until top is slightly brown. Cut into squares after cooling completely.
Diabetic Blueberry Cobbler
Make this within an 8-inch square greased pan and serve it warm with low sugar ice cream.
Minutes to Prepare: 15 – Minutes to Cook: 30 – Number of Servings: 12
1/2 C coconut oil or real butter, salted
2/3 C. skim milk
1 1/2 C Bisquick, Heart Smart
1 C fructevia
3 cups fresh or frozen blueberries or aronia berries with 1/8 c. fructevia to sweeten slightly
Heat oven to 400 degrees F.
Melt butter or coconut oil in the 11×7 baking pan.
Add milk, bisquik and fructevia; stir until smooth.
Heat blueberries in a pan with 1/4 c water and 1/8 c fructevia (toss gently, such as the stir) to allow for juice/sauce to form
Drop spoonfuls of blueberry filling over batter.
Bake 30-35 minutes, until golden brown.