Diabetic Candied Yams



6 medium sweet potatoes or yam, boiled in skin until tender (about 20 – 30 minutes) (note that both potatoes and yams are healthy and safe to eat for diabetics, however yams do have much less sugar)
1/3 c raisins
1 T brown sugar
3 T sugar substitute
2 t cinnamon
1/2 t nutmeg
cloves if desired
1/3 c low-calorie margarine
1 cup cold water


Preheat the oven to 350°F.
Cool yams, peel, and slice lengthwise.
Place the yam slices in a covered baking dish.
Sprinkle the raisins over the yams.
In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams.
Dot with margarine and add water.
Cover the baking dish and bake for 30 minutes.
Remove the cover, then bake another 15 – 20 minutes.

Diabetic Eggnog Recipe

photo taken by FeatheredTar

photo taken by FeatheredTar


6 c. nonfat milk
1 t. pure vanilla extract (you can use imitation but it will alter the taste)
1 small box sugar-free instant vanilla pudding mix
3 1/4 tablespoons Splenda sugar substitute
1/4 teaspoon nutmeg
pinch of cinnamon


Combine wet ingredients
Combine dry ingredients except cinnamon
Whisk the dry mix into the milk mixture until smooth.
Refrigerate 1 hour
Serve with a sprinkling of cinnamon on the top

As always care must be taken when planning your meals when you are diabetic. Watch your carbs and be sure you make adjustments as needed to your intake.

Green Bean Casserole

Green Bean Casserole


3 tablespoons olive oil
1 half of medium sweet onion thinly sliced
1 half of medium sweet onion diced
1 c mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
4 cups frozen French-cut green beans
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder
1 teaspoon paprika
1/2 teaspoon garlic powder


Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper.
Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes.
Sprinkle 1/3 cup flour over the vegetables; stir to coat.
Add milk and bring to a simmer, stirring often.
Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute.
Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish.
Add sliced onion; toss to coat.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Cranberry Apple Crisp



2 c. peeled and sliced apples
1 1/2 c cranberries
1 c. splenda granulated (or equivalent)


1/3 c. flour
1/3 c. chopped nuts
1/4 c margarine (melted)
1/2 c. splenda granulated (or equivalent)
1/4 c. oats


Preheat oven to 350F

Combine ingredients for filling and add into an ungreased pie plate

Combine topping except margarine, then gradually add margarine mixing well. Sprinkle over filling.

Bake for 45-55 minutes or until apples are tender.

Serve warm.

Sugarless Pumpkin Pie

pumpkin pie


1 (9 inch) pie shell
1 egg
6 packets granulated artificial sweetener (or equivalent)
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk


Preheat oven to 350 degrees F (175 degrees C).

Whisk egg, sweetener, and pumpkin pie spice until well blended, about 2 minutes.
Add pumpkin and milk to egg mixture, and stir until smooth.
Pour mixture into pie shell.

Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Fruit Leather

fruit leather


Choose your fruit. Remove seeds, pits, stems etc. then chop.
Taste a small amount to see how sweet it is. If it’s too sour/tart add a bit of sweetener to it as well.
For every 2 cups of fruit, add 1/4 c. water
Cook until fruit is soft and mushy (10-15 mins). Mash with potato masher into a good puree.
Continue simmering until puree is thick.


Place a sheet of plastic wrap or parchament paper (not wax paper as it will stick) in the bottom of a cookie sheet.
Smooth a thin layer of pureed fruit with the edge of a plastic spatula.
Place in the oven to dry at the lowest heat, about 120F, for about 2 hours, or until dry, then remove and cool.
Peel off and roll in plastic wrap.
For variety, sprinkle with finely chopped walnuts before drying.