Tasty Fall Recipes For Diabetics Under 250 Calories | Skinny Decaf Latte

Tasty Fall Recipes For Diabetics Under 250 Calories

By on October 28, 2014

I really have a heart for those who suffer with diabetes. I have several aunts in my family who have diabetes, so from an early age I became conscious of my sugar intake. Like any disease, it’s up to the individual how to treat and manage it. I’ve seen people manage their diabetes in various degrees, from eating anything they please and taking their insulin multiple times a day to avoiding sugar and carbs almost entirely. If you have diabetes in your family, please make sure you get your blood checked whenever it’s time for your annual checkup.

As you know, I need to limit my sugar intake for other reasons. Through trial and error this year I’ve come to realize that limiting my sugar is different than completely eliminating it. I have a sweet tooth, I will always have a sweet tooth. The more I try to deny my sweet tooth, the harder it is to stay away from sugar. It recently dawned on me that there is an entire group of people out there that has to watch their sugar, but may have a sweet tooth too – Diabetics. I found an amazing site that has delicious diabetic friendly recipes and they are currently offering a Fall Recipe Book. These recipes totally fit this month’s Moderation Challenge too.

 

Scrambled Eggs & Ham In A Sweet Potato Boat (201 Calories)

Ingredients

  • 4 large egg whites
  • 2 teaspoons skim milk
  • 2 oz. canadian bacon, or ham, visible fat removed, and diced
  • vegetable spray
  • 2 medium sweet potatoes, baked (keep warm)
  • Garnish (optional)
  • 1 Tablespoon grated Defatted cheddar cheese
  • freshly ground pepper to taste

Directions

  1. In a small bowl, whisK together egg whites and milk. Add canadian bacon or ham.
  2. Spray a small nonstick frying pan with vegetable spray, and place over medium heat. Add egg mixture and stir. Cook until semi-firm.
  3. Cut each potato in half, lengthwise. Top potato halves with scrammbled egg mixture. Garnish with cheese and pepper. Serve hot.

Pumpkin Mousse (98 Calories)

Ingredients

  • 1 (1 oz.) pkg. sugar free instant vanilla pudding mix
  • 1 cup fat free milk
  • 1/2 cup pumpkin puree
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 2 1/4 cups Light Whipped Topping divided
  • 1/4 tsp. ground nutmeg

Directions

  1. Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up.
  2. Add in the pumpkin puree and spices and mix well.
  3. Gently fold in 1 1/2 cups whipped topping until well combined.
  4. Divide into 6 dishes (about 1/2 cup per serving).
  5. Refrigerate until ready to serve.
  6. Before serving, top each dessert with 2 tablespoons of light whipped topping and sprinkle with ground nutmeg.

Yum Lemon Squares (90.9 calories)

Ingredients

  • CRUST
  • 1 cup almond flour (fine ground)
  • 1/4 tsp sea salt
  • 2 Tbsp powdered xylitol*
  • 1 Tbsp coconut oil, melted
  • 2 Tbsp raw unsalted butter, melted
  • 1 Tbsp pure vanilla extract
  • LEMON TOPPING
  • 1/4 cup almond flour (fine ground)
  • 1/4 cup powdered xylitol*
  • 2 tsp Stevita Spoonable stevia
  • 4 large free-range eggs
  • 1/2 cup fresh squeezed lemon juice

Directions

  1. Preheat oven to 350 degrees. Line an 8-inch square baking dish with unbleached parchment paper.
  2. CRUST Combine the almond flour, powdered xylitol, and sea salt in a large bowl. In a medium bowl, stir together coconut oil, butter and vanilla extract. Stir the wet ingredients into the dry until thoroughly combined. Press the dough evenly into the bottom of the prepared baking dish. Bake for 15 to 17 minutes, until lightly golden.
  3. LEMON TOPPING While the crust bakes, prepare the topping. In a blender or food processor (or by hand with a whisk), combine the almond flour, powdered xylitol, stevia, eggs, and lemon juice. Blend on Medium speed until smooth. Remove the crust from the oven. Pour the topping evenly over the hot crust.
  4. Pop back into oven. Bake for 15 to 20 minutes at 350 degrees F until the topping is golden at edges. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set. Sprinkle with extra powdered xylitol (optional). Cut into bars and serve.

If you enjoyed these recipes and would like a free Fall Diabetes Recipe Book, be sure to click the link for more information. Oh, and as always I’d love to hear about any recipes you’d add to this list in the comments below.

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