Diabetes Recipes Weight loss & Diet

7 Best Diabetic Recipes

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1 c. apricot apple butter
1/2 c. whipping cream
2 egg whites
2 tbsp. Fruit Sweet

Beat egg whites until stiff but not dry. Fold into the apricot apple butter. Whip the cream until stiff, adding the Fruit Sweet. Fold the whipped cream into the apricot mixture. Freeze.


2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet

Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth. Bake in a 9″x12″ greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool, turn out and cool completely. Flavor is usually better the next day.


1 c. berries
3/4 c. sugar-free strawberry pop
1 pkg. strawberry sugar-free Jello
3 packets Equal

Mash the berries, add soda pop and cook 1 minute. Remove from heat and stir in Jello until dissolved. Stir in sweetener and pour in jars. Seal and store in refrigerator. Yields about 1 1/4 cups. You may use other fruits such as raspberries, peaches or cherries.


1 (3 oz.) env. sugar free Jello (lime)
1 c. crushed pineapple in own juice
3 oz. lite cream cheese, room temperature
1/2 c. evaporated skim milk, chilled

Mix Jello per package directions. Drain juice from pineapple and add water to make 1/2 cup liquid. Add juice to Jello mixture and chill until syrupy. Beat the evaporated skim milk, making sure that the bowl, beaters and milk are well chilled. Set whipped milk aside. Beat the cream cheese into Jello. Fold in the whipped milk and drained pineapple and chill in mold or glass dish. Makes 9 ½-cup servings.


1 (4 serving) pkg. sugar free lemon gelatin
1 c. boiling water
6 oz. cold diet 7-Up
1 (8 oz.) (or 1/2 of 20 oz.) can drained crushed pineapple canned in its own juice (unsweetened)
1 banana, split and sliced

Dissolve gelatin in hot water. Set aside to cool slightly, then slowly add the chilled pop, pineapple, and banana pieces. Pour into an 8 inch square pan and chill until set. Add topping.

Cook over double boiler until thickened: 1 tbsp. flour Artificial Sweetener = 1/4 c. sugar 1/2 c. reserved juice 1 tbsp. low-fat margarine Let cool, then fold in 1 envelope of prepared D-Zerta whipped topping. Spread on top of the above “set” salad. 1 serving = 2 1/2 inch square; 1 fruit and 1 fat exchanges. Note: If this salad is doubled and a 9 x 13 inch pan is used, do not double the topping


1 (6 1/2 oz.) can water packed tuna
2 hard cooked eggs, chopped
1/4 c. chopped celery
2 tbsp. reduced calorie mayonnaise
Lettuce leaves; optional

Combine all ingredients except lettuce leaves. Refrigerate until served. Serve on lettuce leaf, if desired. 4 servings. Amount 1/2 cup. Exchange: 2 low-fat meat.


1/2 sm. onion, chopped
1/2 lb. lean ground beef
1/3 c. tomato paste
2/3 c. water
2 1/4 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1/8 tsp. pepper
1 sm. bay leaf
1/2 c. tomatoes, fresh or canned
2 c. cooked spaghetti, drained

Combine onion and ground beef. Place in non-stick skillet and brown, draining off fat as it accumulates. Add tomato paste, water, spices, herbs, and tomatoes. Simmer 1 or more hours, adding more water if needed. Serve 1/2 cup sauce over 1/2 cup cooked spaghetti. 4 servings. Exchange: 1 bread, 1 vegetable, 1 medium-fat meat.

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