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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

BARBECUED SHRIMP

Ingredients

4 lbs. shrimp
4 sticks margarine
1 1/2 to
2 teaspoon cayenne pepper
1 1/2 tablespoon Lea & Perrin
1 tablespoon garlic powder
1 tablespoon salt Dash of oregano Dash of rosemary
1 tablespoon black pepper
1 tablespoon Tabasco
1 cup white wine

Instructions

Melt margarine; add remaining spices then add shrimp. Bake in
9x12-inch deep dish pan for 30-45 minutes or until shrimp are
done. To serve ladle into bowls along with French or Italian
bread for dipping into sauce. Serves 6.

TRIFLE

Ingredients

20 - 24 lady fingers split
1/3 cup dry sherry
1/2 cup strawberry preserves
2 cup custard
3 tablespoon English custard powder or 1
(3 1/2 oz.) pkg. egg custard or 1
(3 1/2 oz.) pkg. vanilla pudding
1 (3 oz.) pkg. strawberry Jello
1 qt. strawberries sliced & halved
2 large bananas sliced
1 cup whipped cream
1 teaspoon sugar

Instructions

Line bottom and sides of a 2 quart flat bottomed 9 1/2\" to 10\"
diameter glass bowl with lady fingers. Sprinkle with sherry then
spread with preserves. Pour in custard and spread evenly. Prepare
gelatin according to package directions. Cool in refrigerator
until thickened but not set. Arrange fruits on custard reserving
some strawberries for garnish. Pour cooked gelatin over fruits.
Cover and refrigerate overnight. Beat cream with sugar until it
peaks. Add cream and garnish with strawberries.

WHIPPING CREAM POUND CAKE

Ingredients

3 cup sugar
1 cup butter softened
7 eggs room temperature
3 cup cake flour sifted twice
1 cup whipping cream
2 teaspoon vanilla extract

Instructions

Butter and flour a 10-inch tube pan. Thoroughly cream together
sugar and butter. Add eggs one at a time beating well after each
addition. Mix in half the flour then the whipping cream then the
other half of the flour. Add vanilla. Pour batter into prepared
pan. SET IN COLD OVEN AND TURN ON HEAT TO 350 DEGREES. Bake 1
hour to 70 minutes until a sharp knife inserted in cake comes out
clean. (My oven 1 hour and 35 minutes.) Cool in pan 5 minutes.
Remove from pan and cool thoroughly. Wrapped well this cake
keeps several days.

SALMON MOUSSE

Ingredients

1-1/2 tablespoon gelatin
1/4 cup cold water
1 can cream of mushroom soup
2/3 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon minced onions
1/2 teaspoon salt
8 oz. cream cheese
1 large can red salmon
1 cup finely chopped celery Ritz crackers

Instructions

Soften the gelatin in water. Combine the soup mayonnaise
Worcestershire sauce onion and and salt in a double boiler or
non-stick pan over a low flame. Stir in the cream cheese until
very smooth. Add the gelatin and stir until dissolved.
Refrigerate until slightly thick. Fold in the flaked salmon and
celery. Pour into a mold and refrigerate until solid. Unmold
and serve with Ritz crackers.

STRAWBERRY PIZZA

Ingredients

1 cup flour
1 stick butter softened
1/4 cup powdered sugar
8 oz. cream cheese softened
1 small container Cool Whip
3/4 cup powdered sugar
Drained strawberries
Blueberries if desired
Peaches if desired

Instructions

Cook farina and milk until done. Cool. Then add mixture. Slowly
add egg mixture to farina. Place Filo in pan then add mixture.
Then repeat Filo. Cut before baking. Bake at 350 degrees 50 to 60
minutes (less than 1 hour) then add syrup. To make syrup combine
sugar honey water and fruit peels. Cook and pour over dessert.
Recipes from The Weekend Chef (http://theweekendchef.com)