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Diabetic Recipes

Diabetic RecipesDiabetic Recipes

We have hundreds of diabetic recipes in our database.  Choose the ingredients and diabetic category to find the perfect recipe for your diabetic needs.  Simply enter the ingredient(s) you want to use and the recipes that use those ingredients and are for diabetics will display.  The diabetic recipes are also available in The Weekend Chef Diabetic Cookbook.

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Your Diabetic Recipe Selection

OATMEAL STRAWBERRY-FILLED MUFFINS

Ingredients

1 cup oatmeal
1 cup plain yogurt
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup melted shortening or oil
1/2 cup brown sugar packed
1 egg
3/4 cup shredded coconut
Strawberry preserves

Instructions

Combine oatmeal and yogurt in bowl. Let soak at least 30
minutes. Mix flour with salt baking soda and baking powder.
Blend together oil brown sugar egg and coconut then add to
oatmeal mixture. Blend well. Stir in dry ingredients mixing
only enough to moisten. Spoon into greased muffin tins. Using a
small teaspoon place preserves in center of each muffin and cover
with a dab of dough. Bake at 400 degrees for 20 minutes. Makes
1 dozen.

OREO COOKIE FREAK OUT

Ingredients

1 doz. Oreo cookies crushed
1/2 gal. vanilla ice cream softened
16 oz. can Hershey Fudge Topping
Crushed nuts
1 (8 oz.) container Cool Whip
4 Oreo cookies crushed

Instructions

Crush cookies (filling included). Place in 13 x 9 inch pan.
Next layer softened vanilla ice cream. Pour fudge topping on and
spread evenly. Sprinkle with crushed nuts. Spread on Cool Whip.
Sprinkle with crushed Oreos. Freeze at least 15 minutes.

BACARDI RUM CAKE

Ingredients

1 cup chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla
pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.GLAZE:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Instructions

For glaze melt butter in saucepan. Stir in water and sugar.
Boil 5 minutes stirring constantly. Remove from heat. Stir in
rum. Optional: Decorate with whole maraschino cherries and
border of sugar frosting or whipped cream. Serve with seedless
green grapes dusted with powdered sugar. HAPPY BAKING!

YELLOW CAKE MIX (HOMEMADE)

Ingredients

2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup margarine softened
1 1/4 cup sugar
2 eggs
3/4 cup fluid milk
1 teaspoon vanilla
Mix the flour baking powder and salt. Set aside. Add flour slowly to fat in a large bowl beating well (300 times). Add half the flour mixture half the milk and the vanilla. Mix (50 times). Add rest of flour mixture and mix. Mix until smooth (200 times). Fill a greased floured baking pan or 2 layer pans no than half full. Bake at 375 degrees (moderate oven) 25 to 35 minutes until cake springs back when lightly touched near center.CONFECTIONERS SUGAR ICING:
1/3 cup margarine
1/4 cup fluid milk
1/4 teaspoon salt
1 tsp vanilla
About 2 1/2 cup confectioners sugar

Instructions

Mix all ingredients except sugar. Mix in 1 cup of the sugar.
Beat well. Mix in rest of sugar as needed to make icing that
will spread well and stay on cake. Put on cooled cake. Makes
about 1 1/2 cups icing.

CHOCOLATE WALNUT PUFFS

Ingredients

2 cup semi sweet chocolate pieces
4 egg whites
1 cup sugar
1 teaspoon vinegar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cup chopped walnuts

Instructions

Heat oven to 350 degrees. Grease cookie sheet. Melt chocolate
over warm water (double boiler). Beat egg whites with salt until
foamy. Gradually add sugar. Beat until stiff peak will form.
Fold in melted chocolate and walnuts. Drop by teaspoonfuls on
cookie sheet. Bake 8 to 10 minutes.
Recipes from The Weekend Chef (http://theweekendchef.com)