Sugar Free Recipes Wanted

Robin - posted on 07/08/2009 ( 7 moms have responded )




Hi ! My husband & I are both Diabetic & truly striving to be compliant !! I would love to receive wonderful Sugar-Free recipes that are just "AMAZING" ! Also, would love to receive great Sugar Free tips ! We so look forward to hearing from everyone !


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April - posted on 07/30/2009





1/4 lb. elbow macaroni
1/4 c. grated onion
2 tbsp. butter
1 tbsp. flour
1/8 tsp. dry mustard
1/8 tsp. celery salt
Dash black pepper
1 c. skim milk
1/4 lb. American cheese, cubed or grated
Fresh bread crumbs made from 1 slice bread

In a large amount of boiling, salted water, cook macaroni according to package directions; drain.

In a medium saucepan, sauté onion in butter, stir in flour, mustard, celery salt, 1/4 teaspoon salt and pepper.

Stir in milk, cook while constantly stirring to prevent sticking, until thickened and smooth.

Stir cheese evenly into mixture. Add macaroni.

Turn into greased 1 quart casserole; sprinkle evenly with bread crumbs.

Bake, uncovered in 400°F oven about 20 minutes.

Makes 3 servings.

April - posted on 07/30/2009




Choco Chip Cookies : )

1/2 c. butter
1/4 c. brown sugar substitute
1 egg or egg substitute
1 tsp. vanilla
1 1/2 c. whole wheat flour
1/2 c. oatmeal
1/2 tsp. salt (optional)
1/2 tsp. soda
1 tsp. baking powder
1/2 c. skim milk
1/2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream butter and brown sugar substitute. Add egg and vanilla, cream until light. Add dry ingredients alternately with milk, stir in chocolate chips. Drop by rounded teaspoon onto prepared cookie sheet. Bake for 12 to 15 minutes or until brown and crispy.

Makes 36 cookies.

Rene' - posted on 07/18/2009




Spiced Pumpkin Cookies

Yield: 36 cookies


2/3 cup whole-wheat pastry flour

2/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

¾ cup canned plain pumpkin puree

¾ cup packed light brown sugar or 1/3 cup splenda sugar blend for baking

2 large eggs

¼ cup canola oil

¼ cup dark molasses

1 cup raisins


Preheat oven to 350 degrees F.

Coat 3 baking sheets with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

Whisk pumpkin, brown sugar (or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain.

Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1-1/2 inches apart.

Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

Nutritional Information Per Serving (per cookie):

Calories: 68

Fat: 2 g

Cholesterol: 12 mg

Carbohydrate: 12 g

Protein: 1 g

Fiber: 1 g

Diabetic Exchanges: 1 Other Carbohydrate

Per Cookie with Splenda:

1/2 Carbohydrate Serving

62 Calories

10 g Carbohydrate

Source: "The Eating Well Diabetes Cookbook"

Rene' - posted on 07/18/2009




Sugar Free Cinnamon Nut Balls

"A good, sugar free cookie. You can substitute pecans or other chopped nut for the walnuts."


1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup margarine

3 tablespoons granulated artificial sweetener

1 egg

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1/2 cup chopped walnuts


1. Preheat oven to 375 degrees F (190 degrees C).

2. Sift dry ingredients, set aside. Beat margarine, sugar, egg, and vanilla. Add the flour mixture.

3. Refrigerate dough for one hour.

4. Powder hands lightly with flour and make ball about the size of a small egg, by using 1 tablespoon

dough. Mix cinnamon and nuts together and roll balls in the spice mixture. Place on greased cookie sheet, 2 inches apart. Bake 12 to 15 minutes. Remove from pan soon as they come from oven.

Rebecca - posted on 07/17/2009




This is a fruit kabobs & dip that I have served at parties and everyone loves. I never have any leftover. It is 1 1/2 fruit exchange- serving size is two tblsp & 1Kabob -91 cal,1g tot fat, 20 mg sodium, 21g carbohydrates, 1fg fiber, 2 g protien

3/4 c cantaloupe chunks

3/4 c honeydew chunks

3/4 c pineapple chunks

3/4 c strawberries

2 sm bananas cut into 1in slices

1c orange juice

1/4c lime juice

1 8ounce vanilla low-fat or fat free yogurt

2 tblsp frozen orange juice concentrate thawed

Ground mutmeg or ground cinnamon ( optional)

Make kabobs. Place in dish . combine oj & lime juice. Pour evenly over kabobs. Cover; chil for 30min-1 hr. turn occassionally.

Dip-- stir the yougurt, and oj concentrate together. Cover and chill.

Serve kabobs discarding juice marinade and add cinnamon or nutmeg if desired to dip. Should make around 8 servings..

I hope you try and like this.

My family loves it too. It is one thing I use frequently to try to curb sweet tooth attacks. I am insulin dependent diabetic and learning that portion control is the best thing that I can do for my blood sugar control.

I wish you both the best!

Vicki - posted on 07/08/2009




Lemon Crunch Bars

1 Cup Herbalife Formula 1 Vanilla Shake Mix

2 TBLSP Sugar-Free Instant Lemon Pudding Mix

1-1/2 Cup Rice Krispies

1/3 Cup Honey (warm in microwave)

2 TBLSP water

Mix dry ingredients. Add water & honey. Mix and press in loaf pan. Cut into 8 pieces.

P.S. Check ingredient label for sugar in Honey that you will be using.

Coral - posted on 07/08/2009




try the website:

Also splenda can be used instead of sugar (1 cup splenda = 1 cup sugar)

My mother bakes with splenda as my father is diabetic. Taste-wise you would never notice the difference. I hope this helps.

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