More Sweets...


All of this week's recipes come from the Culinary.com website. You have to check that place out. They have bunches and bunches of great sounding recipes, both diabetic and regular.

I do want to let you know that I have not tried every recipe I publish. I have tried today's sugar-free fudge recipe, though. I will admit that I didn't like it very much, but that doesn't mean you won't. It's really easy to make so it's worth a try.

Sugar Free Fudge

  • 16 oz Cream cheese, softened
  • 2 squares Unsweetened chocolate (1oz ea.) melted and cooled
  • 24 packets aspartame sweetener (equal to 1/2 cup sugar)
  • 1 t Vanilla extract
  • 1/2 c Chopped pecans

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

Nutritional Analysis:(serving size - 1 piece)
Calories - 147
Sodium - 84mg
Cholesterol - 31mg
Carbs - 5gm
Protein - 3gm
Fat - 14gm

Diabetic Exchanges:
3 fat


As much as I hate to admit it, Christmas wouldn't be the same without somebody somewhere giving out fruitcakes. Again, not my cup of tea, but someone must like these things. I see them in the store every year.

Fruitcake

  • 1/2 c Snipped dried figs
  • 1/2 c Chopped dates
  • 1/2 c Chopped prunes
  • 1 c Crushed pineapple
  • 1 c Dark raisins
  • 2 c Chopped apple (1 med. size)
  • 1/2 c Chopped walnuts
  • 1/2 c Orange juice
  • 2 c Whole wheat flour
  • 1/2 c Wheat germ, toasted
  • 1 TB Baking powder
  • 1 t Baking soda
  • 1 t Ground cinnamon
  • 1/2 Ts Ground nutmeg
  • 2 Eggs

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange juice in a bowl. Add the remaining ingredients and mix well. Pour into a lightly oiled 10-inch tube pan. Bake in 350 F oven for 40 to 50 minutes. (15 servings)

Nutritional Analysis: (per one slice serving)
Calories - 193
Carbs - 37gm
Protein - 5gm
Fat - 4gm
Sodium - 117mg
Potassium - 349mg
Cholesterol - 37mg

Diabetic Exchanges:
1 bread
1 1/2 fruit
1 fat

My mother-in-law sends us some of her "famous" peanut butter balls every Christmas. I'm going to send this recipe to her so she can try it in place of her usual chocolate coating.

Semisweet Dipping Chocolate

  • 1 c Nonfat dry milk powder
  • 1/3 c Cocoa
  • 2 TB Paraffin wax
  • 1/2 c Water
  • 1 TB Vegetable oil
  • 1 TB Liquid sugar replacement


Combine milk powder, cocoa and wax in food processor or blender, blend to the consistency of soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water. Cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and cool slightly. Dip candies according to recipe directions.

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