dessert for a diabetic
I have a party to go to and I'm supposed to bring dessert. There is a twist, the host is diabetic. He says not to worry, bring something for the other people, he will find something he can munch on, but that doesn't seem right somehow. He is going to all the trouble to host the party, there must be something decadent and delicious that I can bring, he can eat, and others can enjoy as well. And no, I'm not going to show up with a fruit basket.
every recipe for cheesecake i look at has like a half cup to a cup of sugar or uses sweetened condensed milk etc. Are you suggesting using a sugar substitute? And what about the crust? Graham cracker crust seems almost universal and i know thats loaded with brown sugar. Not trying to be argumentative, just curious if you knew some tricks that I didn't.
I was thinking of a cheesecake along these lines.
No dessert is going to be sugar-free, unless like you suggested you were to use a sugar-substitute.
I took your post as a request for diabetic-friendly desserts, and cheesecake is probably as friendly as one can get -- along with perhaps angel food cake, meringues and pavlovas.
Cheesecake with nut crust works well with Splenda and is fairly low carb. You can make and individual one for the host if you don't want to use Splenda for all.
Sweetened ricotta with berries and and a drizzle of honey.
Apple crisp works well with Splenda.
Pear and cheese
Of course it could be that the host doesn't really have a sweet tooth or is trying to cut calories. In which case, he may really not want dessert.
Well, diabetics can have some sugar, it's just like a budget. I made bananas Foster (sans ice cream) before for a diabetic ... I was cooking the entire meal so I was in control of the sugar budget.
Perhaps any dessert where your host can easily take just a small amount. Some people don't like to cut up an existing portion.
I am a dianetic and LOVE desserts. my favorite at the moment is pannacotta. the recipe i use is:
- 3 gelatine leaves
- 250ml/9fl oz milk
- 250ml/9fl oz double cream
- 1 vanilla pod, split lengthways, seeds scraped out
- 10g Splenda
1. Ssoak the gelatine leaves in a little cold water until soft.
2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
I serve with blended and strained raspberries with Splenda to taste or cooled fruits sweetened with a little Splenda (apricot is good)
This goes down a treat!
Something else I like a lot is Greek yogurt drizzled with lavender honey. Some chopped or slivered nuts would be good with it ... candied violets would be pretty if one wanted to get all fancy. Maybe some cheese too ... and perhaps some homemade crackers, or something halfway between a cracker and a cookie.