Who says that you can only use oatmeal for breakfast now?

Oatmeal Wafers

Ingredients

1/2 cup Flour, of your preference , sifted
1/4 cup brown sugar (or if you wish sugarcane juice)
1/4 cup Oats, fresh, rolled
1/2 tsp cardamom, ground , or 1 candy ginger
1/4 tsp cream of tartar
1/8 tsp baking soda
1/8 tsp mace, ground up
1 1/2 tbsp Margarine (or butter)
1/2 oz semi sweet chocolate chips , melted for decorations

Instructions

1 Preheat your baking oven to 350 degrees F.
2 Spray an 8×11-inch or 9×12-inch baking pan with nonstick spray.
3 In a food processor, combine all ingredients except butter or margarine and chocolate. Use a pulsing method to mix and pulverize the oats completely.
4 Add butter or margarine to your solution and process until mixture is crumbly.
5 Spread the mix out evenly into baking pan. Be sure to press dough evenly and firmly into dish.
6 Bake until golden, 17 to 20 minutes. To dress it up, spritz the melted chocolate over cookies.
7 Cut into 1.25-inch squares while still hot. Leave in the original pan to cool properly.

Makes 27 servings

• Calories: 21
  
• Total Carbs: 3.6
  
• Dietary Fiber: 0.3
  
• Sugars: 1.9
  
• Fat: .7
  
• Sodium: 5.8
  

Serve and Enjoy!

This recipe is for all of your chocolate addicts out there surfing the world wide web for your next fix.

Chocolate Diabetic Dessert Recipes

Ingredients

1/4 cup unsalted butter , soften
3/8 cup chopped nuts (pecans, almonds, etc)
1/2 Cookies, chocolate chip, dry mix, 17.5 ounce pack
1/4 cup white baking flour
1 tbsp water
3/8 cup powdered sugar – sift it

Instructions

1 Preheat your baking oven to 375 degrees F.
2 Using a hand or a mixer, blend the butter and nuts together. Beat in the cookie mix, flour, and water, a dough will begin to be created.
3 Scoop the dough into balls using a melon baller, small ice cream scoop, or form with your hands. The balls should be about 1 inch or so in size.
4 Lay the balls on a cookie sheet with at least 1 inch between them in distance.
5 Bake for 15 minutes, the chocolate balls will become semi hard. Take out of the oven and let rest for 5 minutes.
6 Optional* Dip balls in sugar and let cool on a cooling rack.

Makes 30 servings

• Calories: 36
  
• Total Carbs: 3.2
  
• Dietary Fiber: 0.2
  
• Sugars: 1.8
  
• Fat: 2.6
  
• Sodium: 1.7
  

Serve and Enjoy!

Some people just LOVE peanut butter, and everyone else just likes it (a lot)!

This is a nice little recipe for all you peanut butter lovers out there with diabetes.

Diabetic Dessert

Ingredients

3/4 cup Margarine, 80% fat no salt
2/5 cup low fat vanilla soy milk
3/4 cup natural peanut butter (not chunky)
2 1/4 oz vanilla protein powder , 3 tablespoons
1 1/8 cup SPLENDA, granulated
1 1/2 touch of salt
1 1/2 tsp vanilla ext.
3/4 cup chopped walnuts
1 1/2 oz unsweetened baking chocolate
3/4 tsp olive oil
4 1/2 tbsp SPLENDA, granulated
3/4 tsp fresh lemon juice, diluted with water
3/4 tsp vanilla ext

Instructions

1 Melt the margarine in a pan over low heat with soy milk and mix in the peanut butter. Add the soy protein powder, sugar substitute, salt, vanilla, and nuts to the mix.
2 After, roll into small balls about the size of a walnut. Put in a container in a single layer and freeze overnight, minimum duration is 2 hours.
3 Melt chocolate and oil in microwave on high for under a minute – watch out for splattering. Allow to relax for 1 minute and mix until smooth. Utilize a  toothpick to lower the balls into the melted chocolate. Place the chocolate balls on wax paper and store in freezer in an airtight rubbermaid.
4 After they have frozen, make your glaze by putting Splenda in a cup and adding water and lemon juice 1 drop at a time until a thick paste is created.
5 Add vanilla ext slowly and mix. If mixture is to loose/crumbly, add another teaspoon of Splenda. If too thick, add more water. Using a spoon, drizzle the sauce above the balls, let the glaze to design randomly.

Makes 36 servings

• Calories: 102
  
• Total Carbs: 3
  
• Dietary Fiber: .5
  
• Sugars: .5
  
• Fat: 8.7
  
• Sodium: 7
  

Enjoy!

While they may look like Christmas cookies, no one says that you can’t enjoy these delights anytime!

Dessert Recipes

Ingredients

3 egg whites
2/5 tsp salt
2/5 tsp cream of tartar
3/4 cup sugar
3 candy canes , one green, one red, crushed

Instructions

1 Heat your baking oven to 225 degreesF. Cover your baking sheet with cooking foil.
2 In a large bowl, stir egg whites until foamy. Mix in salt and cream of tartar, beat until little peaks form.
3 Mix in the sugar, slowly – 1 tablespoon at a time, until stiff and smooth.
4 Spoon meringue into a pastry bag or ziploc plastic bag. When using a disposable plastic bag, nip a 1 inch hole in a corner.
5 Squeeze 1 1/2 inch kisses of meringue onto the ungreased, foil lined cooking sheets. Now sprinkle half of the cookies with crushed red candy canes and the remaining cookies with green candy canes.
6 Bake for 1.5 to 2 hours or until dry, they should not be browned. Let the cookies completely cool before removing from the pan.
7 Enjoy your dessert and place in an airtight container.

Makes 54 servings

• Calories: 10
  
• Total Carbs: 2.8
  
• Dietary Fiber: 0
  
• Sugars: 2.6
  
• Fat: 1
  
• Sodium: 6.8
  

Enjoy!

If you like our other meringue recipe, you will love this diabetes recipe for choco meringues!

Diabetic Desserts

Ingredients

2 egg whites
1/8 tsp cream of tartar
1/2 tsp vanilla ext
1/3 cup SPLENDA granular
2/5 cup unsweetened cocoa powder
1/2 cup whipped fat-free topping
1 pint fresh strawberries or other berries

Instructions

1 Heat up your cooking oven to 225 F. Use parchment paper to wrap the tops of 2 baking sheets.
2 Stick the egg whites, cream of tartar, and vanilla extract in a bowl and beat at a high speed until foamy/thick. Add the Splenda 1 teaspoon at a time and beat for about 6 minutes.
3 Scoop tablespoons of the mixture onto the sheets. Place in the oven and bake for 1.5 hours. Turn the oven off and let sit in the oven for about 7-9 hours.
4 Place 1 teaspoon of whipped topping and a berry on each meringue and serve to your guests.

Makes 20 servings

• Calories: 12
  
• Total Carbs: 2.5
  
• Dietary Fiber: .5
  
• Sugars: 1
  
• Fat: 1
  
• Sodium: 6.8
  

Enjoy!

Looking for an original snack or treat? These meringue bites are just what the doctor ordered!

Diabetic Desserts

Ingredients

10 egg whites
2/3 cup SPLENDA
3 tsp vanilla ext
2 bits of salt

Directions

1 Heat up your oven to 350 deg F. Lightly oil a large baking sheet and place it aside.
2 Place the egg whites in a large bowl. Whip on high speed using an electric mixer until quite thick/creamy.
3 Add SPLENDA, vanilla, and salt. Mix on high speed until stiff peaks form – under a minute.
4 Spoon out tablespoons of egg whites onto the set baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from the oven and let cool.

10 servings of 6 meringues.

• Calories: 25
  
• Total Carbs: 2
  
• Dietary Fiber: 0
  
• Sugars: 0.4
  
• Fat: 0
  
• Sodium: 75
  

Enjoy!

Almond Biscotti

This is a fan favorite recipe. Biscotti is a fantastic snack for everyone and the almonds add a tasty little switch-up.

Servings: 20

Ingredients

1/2 cup whole almonds , toasted, chopped (divided)
1/2 cup white flour
1/3 cup whole wheat flour
1/4 cup Cocoa Powder, unsweetened
2 tsp instant coffee granules
1/2 tsp baking soda
1/8 tsp salt
1/2 cup SPLENDA®, granulated
1 eggs
1 egg whites
1 tsp vanilla extract
1 tsp almond extract
1 cooking spray

Directions

1 Preheat the oven to 350 deg F. Use foil to cover a baking sheet and coat with no stick cooking spray.
2 Mix 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, coffee crystals, baking soda, and salt in a blender and blend for about 2 minutes, or until the almonds are ground. Pour the ingredients in a bowl.
3 Place the Splenda, egg, egg white, vanilla, and almond extract in the blender and process for approximately 2 minutes. Add the flour mix and the egg mix and stir in 1/4 cup almonds.
4 Form a log, about 5 inches long, 1/2 of the sheet using half of the batter. Repeat this step on the other half of the sheet using the rest of the batter. Place in the oven and bake for about 15 min. Let cool for at least 10 min and decrease the oven temperature to 300 deg F.
5 Use a knife to cut each log into 10 1/2 inch diagonal slices on a chopping board. Place the slices back on the sheet and bake for about 20 min, or until they are dry.

Facts

• Calories: 30
  
• Total Carbs: 5.1
  
• Dietary Fiber: 0.5
  
• Sugars: 0.1
  
• Fat: 0.4
  
• Sodium: 52.5
  

Enjoy!

Diabetic Dessert Recipe Almond Cookies

Servings 40

Ingredients

3 egg whites
1/8 tsp salt
1 cup sugar
1 tsp vanilla extract
1/2 cup whole almonds , toasted and finely chopped
1 cooking spray

Directions

1 Spray 2 cooking sheets with no stick cooking spray and preheat oven to 250 deg F.
2 Beat the egg whites in a medium bowl until whipped thickly. Add in the salt; gradually beat in the sugar, then the vanilla. Continue to beat until the egg whites are stiff , yet not dry. Gently fold in the almonds (or other nuts).
3 Place the batter one teaspoonful at a time onto the baking sheets; lift the spoon as you place them in order to peak the center. Work quickly so batter does not spread too thin.
4 Bake cookies until lightly browned and hard to the touch on top, about 25 minutes. Remove the cookies and cool on a wire rack.

Facts

• Calories: 16
• Total Carbs: 3.7
  
• Dietary Fiber: 0.1
  
• Sugars: 3.6
  
• Fat: .2
  
• Sodium: 11.4

Enjoy!