Delicious Diabetic Dessert Recipes
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Delicious Diabetic Dessert Recipes
If you (or someone you love) has diabetes you can still enjoy great tasting desserts. Below are delicious diabetic friendly desserts that you can indulge your sweet tooth with, without stressing out about it.
Contents at a Glance
Diabetic Pudding Pie
This recipe is from my Mom (thanks Mom)
2 boxes of instant pudding, sugar free, any favor.
1 1/2 cups milk
3/4 tub sugar free Cool Whip
Baked pie shell (from store or home made, any kind you like)
Put 1 1/2 cups milk in a bowl. Add both pkgs of pudding.
Beat well by hand not mixer (will be very thick).
Add 3/4 tub Cool Whip. Pour into baked pie shell.
Cover with rest of Cool Whip.
Put in refrigerator for 2 to 4 hour to set before serving.
Serving size 1/8 of pie. Makes 8 serving.
1 1/2 cups milk
3/4 tub sugar free Cool Whip
Baked pie shell (from store or home made, any kind you like)
Put 1 1/2 cups milk in a bowl. Add both pkgs of pudding.
Beat well by hand not mixer (will be very thick).
Add 3/4 tub Cool Whip. Pour into baked pie shell.
Cover with rest of Cool Whip.
Put in refrigerator for 2 to 4 hour to set before serving.
Serving size 1/8 of pie. Makes 8 serving.
Diabetic Pumpkin Pie
1 baked, cooked 9 inch pie shell2 small sugar free instant vanilla pudding
2 cup milk
1 cup canned pumpkin (Use plain canned pumpkin. Do not use canned pumpkin pie mixture)
1 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
Blend all ingredients in blender until smooth. Pour into pie shell and chill until ready to serve.
Sugar Free Apple Pie
1 cup Splenda sugar substitute
1 tablespoon flour
1 tablespoon ground cinnamon
5 granny smith apples, peeled and sliced
1 golden delicious apples, peeled and sliced
1 tablespoon butter, cut up
1 (15 ounce) package of pillsbury refrigerated pie crusts
Prepare pie crusts according to package directions, fit 1 pie crust into 9 inch pie plate.
Stir together Splenda, flour, cinnamon mixture.
Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter.
Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking.
Bake at 350 degrees for 50-55 minutes.
1 tablespoon flour
1 tablespoon ground cinnamon
5 granny smith apples, peeled and sliced
1 golden delicious apples, peeled and sliced
1 tablespoon butter, cut up
1 (15 ounce) package of pillsbury refrigerated pie crusts
Prepare pie crusts according to package directions, fit 1 pie crust into 9 inch pie plate.
Stir together Splenda, flour, cinnamon mixture.
Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter.
Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking.
Bake at 350 degrees for 50-55 minutes.
Diabetic Apple Dumplings
1 basic pie shell, unbaked
4 apples
1 tablespoon lemon juice
3 tablespoons sugar substitute
1/4 teaspoon cinnamon
4 teaspoons margarine
1 egg white, beaten slightly
Roll out pie dough and cut into four equal pieces.
Peel and core apples and sprinkle with lemon juice.
Place an apple in the centre of each piece of dough.
Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into apple cavities.
Top each apple with one tsp margarine.
Bring opposite ends of dough up over apple.
Moisten slightly with water and seal securely.
Brush dough with beaten egg white and place in shallow baking pan.
Bake 425F 35-45 minutes or until pastry is golden brown.
Makes 4 dumplings.
4 apples
1 tablespoon lemon juice
3 tablespoons sugar substitute
1/4 teaspoon cinnamon
4 teaspoons margarine
1 egg white, beaten slightly
Roll out pie dough and cut into four equal pieces.
Peel and core apples and sprinkle with lemon juice.
Place an apple in the centre of each piece of dough.
Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into apple cavities.
Top each apple with one tsp margarine.
Bring opposite ends of dough up over apple.
Moisten slightly with water and seal securely.
Brush dough with beaten egg white and place in shallow baking pan.
Bake 425F 35-45 minutes or until pastry is golden brown.
Makes 4 dumplings.
Diabetic Banana Cream Pie
1 (3 1/2 ounce) package sugar-free instant banana cream pudding mix1 1/2 cups cold 1% low-fat milk
1 (8 ounce) container Cool Whip Free, thawed and divided
1 large banana, peeled and sliced
1 baked pie shell
Mix pudding and milk in a medium bowl.
Stir 1 1/2 minutes with a wire whisk.
Gently fold 1 cup of Cool Whip Free into pudding mixture.
Fold in banana slices.
Top with remaining Cool Whip Free.
Cover and chill at least 30 minutes.
Sugar Free Strawberry Pie
1 (9 inch) reduced fat graham pie crust
1 quart fresh strawberries
1 cup Splenda granular
3 tablespoons cornstarch
3/4 cup water
Arrange half of the strawberries(cut up) in the bottom of the pie shell.
Mash remaining berries and combine with Splenda in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, stirring constantly.
Pour mixture over berries in pie shell. Chill several hours before serving.
1 quart fresh strawberries
1 cup Splenda granular
3 tablespoons cornstarch
3/4 cup water
Arrange half of the strawberries(cut up) in the bottom of the pie shell.
Mash remaining berries and combine with Splenda in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, stirring constantly.
Pour mixture over berries in pie shell. Chill several hours before serving.
Diabetic Friendly Key Lime Pie
1 prepared graham cracker crust8 ounces fat free cream cheese
16 ounces fat free sour cream
1/4 cup lime juice
2-3 drops green food coloring
1 (16 ounce) can crushed pineapple in juice
3 tablespoons cornstarch
1-2 drop yellow food coloring
In mixing bowl beat softened cream cheese till smooth. Add sour cream and mix. Add lime juice and a drop or two of green food coloring and mix. Pour into shell.
Topping: In a 4 cup bowl, mix pineapple, a couple drops of yellow food coloring, and cornstarch.
Microwave on high about 3 minutes or more until very thick. Let cool and add to top of pie.
Diabetic Dessert Cookbooks
Diabetic Cream Cheese Fudge
16 ounces fat free cream cheese, softened
1 teaspoon vanilla (or more if you like it strong)
1/2 cup Splenda granular
1/2 cup chopped nuts, your choice
Beat the cream cheese, Splenda, and vanilla until smooth. Stir in nuts and pour into a prepared 8x8 square pan.
Cover and refrigerate overnight.
Cut into small squares and store in an airtight container in the refrigerator.
1 teaspoon vanilla (or more if you like it strong)
1/2 cup Splenda granular
1/2 cup chopped nuts, your choice
Beat the cream cheese, Splenda, and vanilla until smooth. Stir in nuts and pour into a prepared 8x8 square pan.
Cover and refrigerate overnight.
Cut into small squares and store in an airtight container in the refrigerator.
Sugar-Free Fudge
1/4 cup margarine
2 ounces unsweetened chocolate
24 packets Equal sugar substitute
1 teaspoon vanilla extract
8 ounces reduced-fat cream cheese, softened
1/2 cup chopped walnuts
Lightly grease 8" square pan with non-stick spray.
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla.
Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts. Spread mixture in prepared pan. Refrigerate until firm.
Cut into 1" squares. Store in refrigerator.
Makes 64, 1 inch pieces
2 ounces unsweetened chocolate
24 packets Equal sugar substitute
1 teaspoon vanilla extract
8 ounces reduced-fat cream cheese, softened
1/2 cup chopped walnuts
Lightly grease 8" square pan with non-stick spray.
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla.
Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts. Spread mixture in prepared pan. Refrigerate until firm.
Cut into 1" squares. Store in refrigerator.
Makes 64, 1 inch pieces
Diabetic Chocolate Parfaits
1 1/2 ounces fat-free sugar-free instant chocolate pudding mix
2 cups 1% low-fat milk
1/2 cup light sour cream
8 ounces frozen fat-free whipped topping, thawed and divided
3/4 cup chocolate graham cracker crumbs (4 cracker sheets)
1 tablespoon freshly grated chocolate
Whisk together first 3 ingredients in a bowl until blended and smooth.
Fold in 1 1/2 cups whipped topping.
Spoon 1 tablespoons crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture.
Repeat layers with remaining crumbs and pudding mixture.
Top each parfait evenly with remaining whipped topping and grated chocolate.
Cover and chill at least 1 hour.
Servings 6
2 cups 1% low-fat milk
1/2 cup light sour cream
8 ounces frozen fat-free whipped topping, thawed and divided
3/4 cup chocolate graham cracker crumbs (4 cracker sheets)
1 tablespoon freshly grated chocolate
Whisk together first 3 ingredients in a bowl until blended and smooth.
Fold in 1 1/2 cups whipped topping.
Spoon 1 tablespoons crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture.
Repeat layers with remaining crumbs and pudding mixture.
Top each parfait evenly with remaining whipped topping and grated chocolate.
Cover and chill at least 1 hour.
Servings 6
Diabetic Friendly Chocolate-Berry Bliss
2 cups cold fat-free milk1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
1 cup sliced fresh strawberries
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
Gently stir in whipped topping.
Spoon half of the pudding mixture evenly into six dessert glasses. Top with layers of strawberries and the remaining pudding mixture.
Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.
6 servings about 1/2 cup each.
Easy Splenda Blueberry Cobbler
1/2 cup Splenda sugar substitute
1/4 cup flour
1/4 cup whole wheat flour
1/2 cup skim milk
1 teaspoon baking powder
1/4 teaspoon salt
1 cup frozen blueberries
Mix dry ingredients then add the milk.
Place in sprayed 8x8 pan.
Add fruit right on top
Bake 350 for 40 mins.
Servings: 4 slices
1/4 cup flour
1/4 cup whole wheat flour
1/2 cup skim milk
1 teaspoon baking powder
1/4 teaspoon salt
1 cup frozen blueberries
Mix dry ingredients then add the milk.
Place in sprayed 8x8 pan.
Add fruit right on top
Bake 350 for 40 mins.
Servings: 4 slices
Mixed Fruity Apple Diabetic Cake
1/2 cup chopped dates
1/2 cup chopped prunes
1 cup crushed pineapple
1 cup dark raisins
2 chopped apples
1/2 cup chopped dried figs
1/2 cup chopped walnuts
1/2 cup sugar-free orange juice
2 cups whole wheat flour
1/2 cup wheat germ, toasted
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup lemon juice
2 large eggs, beaten
Combine the fruit and orange & lemon juice in a bowl. Add the other ingredients and mix well.
Pour into a lightly oiled 10 inch round baking dish.
Bake in 350 F oven for 40 to 50 minutes.
1/2 cup chopped prunes
1 cup crushed pineapple
1 cup dark raisins
2 chopped apples
1/2 cup chopped dried figs
1/2 cup chopped walnuts
1/2 cup sugar-free orange juice
2 cups whole wheat flour
1/2 cup wheat germ, toasted
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup lemon juice
2 large eggs, beaten
Combine the fruit and orange & lemon juice in a bowl. Add the other ingredients and mix well.
Pour into a lightly oiled 10 inch round baking dish.
Bake in 350 F oven for 40 to 50 minutes.
Diabetic Hermit Cookies
1/2 cup shortening
3 tablespoons brown sugar substitute
1 egg
1 1/2 cups flour (sifted)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cloves (ground)
1/3 cup skim milk
1/3 cup raisins (chopped)
1/4 cup walnuts (chopped)
Cream together shortening and brown sugar replacement.
Add egg, beat until light and fluffy.
Combine flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves in sifter.
Add alternately with milk to creamed mixture.
Fold in raisins and walnuts.
Drop by teaspoonfuls onto lightly greased baking sheets, 2 to 3 inches apart.
Bake at 350F for 12 to 15 minutes.
Makes 48 Cookies
3 tablespoons brown sugar substitute
1 egg
1 1/2 cups flour (sifted)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cloves (ground)
1/3 cup skim milk
1/3 cup raisins (chopped)
1/4 cup walnuts (chopped)
Cream together shortening and brown sugar replacement.
Add egg, beat until light and fluffy.
Combine flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves in sifter.
Add alternately with milk to creamed mixture.
Fold in raisins and walnuts.
Drop by teaspoonfuls onto lightly greased baking sheets, 2 to 3 inches apart.
Bake at 350F for 12 to 15 minutes.
Makes 48 Cookies
More Diabetic Dessert Cookbooks
Sugar Free No Bake Cookies
6 tablespoons Nestle Quik sugar-free instant chocolate milk mix
1 teaspoon vanilla extract
1/2 cup margarine
1/2 cup 1% milk
1 cup flaked coconut
3 cups quick oatmeal
In food processor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
Add coconut and oatmeal and blend until mixed together well.
On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
Ready to eat in 1 hour.
Keep in the refrigerator.
Makes 24-36 Cookies
1 teaspoon vanilla extract
1/2 cup margarine
1/2 cup 1% milk
1 cup flaked coconut
3 cups quick oatmeal
In food processor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
Add coconut and oatmeal and blend until mixed together well.
On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
Ready to eat in 1 hour.
Keep in the refrigerator.
Makes 24-36 Cookies
Diabetic Spice Cookies
1 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1 1/2 cups raisins
1 cup unsweetened applesauce
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped
1 cup quick-cooking oatmeal
Mix dry ingredients until well blended.
Add remaining ingredients to moisten, stirring well.
Drop by teaspoonful onto a lightly greased cookie sheet and bake at 375 degrees for 10-12 minutes.
Makes 2 dozen.
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1 1/2 cups raisins
1 cup unsweetened applesauce
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped
1 cup quick-cooking oatmeal
Mix dry ingredients until well blended.
Add remaining ingredients to moisten, stirring well.
Drop by teaspoonful onto a lightly greased cookie sheet and bake at 375 degrees for 10-12 minutes.
Makes 2 dozen.
Diabetic Oatmeal-Raisin Cookies
1 cup self-rising flour
1/2 cup butter
2 tablespoons white Splenda granular
2 tablespoons milk
1 1/2 cups quick oats
1 egg
1/4 teaspoon cinnamon
1/3 cup splenda brown sugar substitute
1/2 teaspoon vanilla
1/2 cup dark raisins
Preheat the oven to 325 degrees.
Mix the flour with the cinnamon.
Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
Stir in oats and raisins.
Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper.
Bake until golden brown, 10-12 minutes. Cool on wire racks.
Makes 24-36 cookies.
1/2 cup butter
2 tablespoons white Splenda granular
2 tablespoons milk
1 1/2 cups quick oats
1 egg
1/4 teaspoon cinnamon
1/3 cup splenda brown sugar substitute
1/2 teaspoon vanilla
1/2 cup dark raisins
Preheat the oven to 325 degrees.
Mix the flour with the cinnamon.
Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
Stir in oats and raisins.
Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper.
Bake until golden brown, 10-12 minutes. Cool on wire racks.
Makes 24-36 cookies.
Diabetic Peanut Butter Chocolate Cookies
1 cup unsalted butter
2/3 cup Splenda granular
1/4 cup dark brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup creamy peanut butter
2 ounces unsweetened chocolate, finely chopped
Preheat oven to 350°F
Place butter, splenda, brown sugar and vanilla in a medium mixing bowl. Mix on medium speed until well blended.
Add eggs, one at a time, mixing well after each addition.
Add flour, baking soda and salt. Mix well.
Add peanut butter and chocolate. Mix until blended.
Roll cookie dough into 48 balls (1 tbsp dough per ball). Place balls on an ungreased cookie sheet.
Dip a fork in water and press a criss-cross pattern into the top of each cookie.
Bake for 10 - 15 minutes.
Makes 48 cookies
2/3 cup Splenda granular
1/4 cup dark brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup creamy peanut butter
2 ounces unsweetened chocolate, finely chopped
Preheat oven to 350°F
Place butter, splenda, brown sugar and vanilla in a medium mixing bowl. Mix on medium speed until well blended.
Add eggs, one at a time, mixing well after each addition.
Add flour, baking soda and salt. Mix well.
Add peanut butter and chocolate. Mix until blended.
Roll cookie dough into 48 balls (1 tbsp dough per ball). Place balls on an ungreased cookie sheet.
Dip a fork in water and press a criss-cross pattern into the top of each cookie.
Bake for 10 - 15 minutes.
Makes 48 cookies
Splenda Cocoa Bottom Banana Bars
1/2 cup light margarine
1 cup Splenda sugar substitute
2 egg whites
1 teaspoon vanilla
1 1/2 cups mashed bananas
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa
Preheat oven 350.
Spray 13x9 pan with cooking spray.
Cream margarine and splenda.
Add egg whites and vanilla, beat until combined.
Blend in bananas.
Combine flour, baking soda, baking powder and salt.
Add to creamed mixture.
Divide batter in half and add cocoa to one half.
Mix well, Spread cocoa batter into pan.
Spread remaining batter over this and swirl with knife
Bake 25-30 min till toothpick comes out clean.
Servings: 16 bars
1 cup Splenda sugar substitute
2 egg whites
1 teaspoon vanilla
1 1/2 cups mashed bananas
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa
Preheat oven 350.
Spray 13x9 pan with cooking spray.
Cream margarine and splenda.
Add egg whites and vanilla, beat until combined.
Blend in bananas.
Combine flour, baking soda, baking powder and salt.
Add to creamed mixture.
Divide batter in half and add cocoa to one half.
Mix well, Spread cocoa batter into pan.
Spread remaining batter over this and swirl with knife
Bake 25-30 min till toothpick comes out clean.
Servings: 16 bars
Diabetic Brownies
2 c. graham cracker crumbs (approximately 24 crackers)
1/2 c. chopped walnuts
3 oz. semi-sweet chocolate
1 1/2 tsp. Sweet-N-Low (6 packs)
1/4 tsp. salt
1 c. skim milk
Heat oven to 350 degrees. Place all ingredients in bowl, blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2-inch squares while warm.
1/2 c. chopped walnuts
3 oz. semi-sweet chocolate
1 1/2 tsp. Sweet-N-Low (6 packs)
1/4 tsp. salt
1 c. skim milk
Heat oven to 350 degrees. Place all ingredients in bowl, blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2-inch squares while warm.
Diabetic Raspberry Sherbet
1 (8 ounce) container sugar free Cool Whip
3 cups skim milk
1 (1 7/8 ounce) container crystal light raspberry powdered drink mix
Stir together the milk and Crystal Light, making sure all the powder is dissolved. Freeze for 2 hours or partially frozen.
Spoon the mixture into blender container; cover. Blend on high speed until smooth. Return to bowl.
Stir in whipped topping.
Freeze 4 hours or until frozen.
To serve, let stand at room temperature 20 minutes to soften.
Makes 12, 1/2 cup servings
3 cups skim milk
1 (1 7/8 ounce) container crystal light raspberry powdered drink mix
Stir together the milk and Crystal Light, making sure all the powder is dissolved. Freeze for 2 hours or partially frozen.
Spoon the mixture into blender container; cover. Blend on high speed until smooth. Return to bowl.
Stir in whipped topping.
Freeze 4 hours or until frozen.
To serve, let stand at room temperature 20 minutes to soften.
Makes 12, 1/2 cup servings
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Leave A Note
Let me know what you think of this lens. Thanks!
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scrapperkare
Jan 26, 2012 @ 5:37 pm | delete
- Hi there! I'm on a SquidQuest to 'like' a lens devoted to my favorite food, and one of them is BANANA PUDDING. My husband's diabetic, so this lens was of special interest to me. Thanks for so many great recipes with the diabetic in mind!
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River_Rose Dec 16, 2011 @ 10:18 am | delete
- YUM !
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COUNTRYLUTHIER
Oct 26, 2011 @ 8:35 pm | delete
- Some of these recipes sound tasty. Thanks for lensing for those who can't have the sugary stuff.
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Judy_Filarecki
Oct 23, 2011 @ 12:42 pm | delete
- Oops, I forgot. I also gave you a blessing from a Squid Angle.
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Judy_Filarecki
Oct 23, 2011 @ 12:40 pm | delete
- Thanks so much for the great recipes, especially your fruit sweetened ones. My son is on chemo and can't have any refined sugars or artificial sweeteners except pure stevia extract, so these are great.
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blanckj
Jun 5, 2011 @ 6:13 pm | delete
- Thanks. My family is visiting from Florida and they are all diabetics. Trying to find some yummy recipes to make for them.
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miaponzo
Jan 7, 2011 @ 10:27 am | delete
- Wow! I'm not diabetic, but I am not allowed to eat sugar because of the results of my hair analysis.. So THANKS!!!!!
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Smartshops
Feb 2, 2009 @ 5:46 pm | delete
- Great lens with lots of information! 5*s from your friends at Smartshops!
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