Sweet Potato Pie and Layered Salad Recipes That Are Delicious for Diabetics

One thing those who receive a diagnosis of diabetes need to remember is that they can still enjoy tasty meals. The days of a tasteless diabetic diet or bitter desserts are long past. The recipes in this article will show you just how tasty your meals can still be. For me personally, the diagnosis was not devastating as I had experience with diabetic recipes before my diagnosis. I had grown up next door to my grandparents and watched as my grandfather's food was measured and cooked in some rather mundane ways. Years later, I took care of my diabetic mother after she suffered a major stoke. I did a lot of nutritional research and was surprised at how far diabetic diets had changed. But more importantly was the changes in artificial sweeteners. Gone was the bitter after taste from my grandpa's sweeteners to the ones of my mother. Now I am able to prepare meals that I can enjoy and that my grandchildren enjoy with me. Try these recipes and see for yourself just how tasty your meals can be!

SWEET POTATO PIE
3 medium to large sweet potatoes
1/2 cup butter
1 1/4 to 1 1/2 cups Splenda granulated
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 large eggs, beaten
1 cup low-fat evaporated milk
1 tsp vanilla extract
1 unbaked 9-inch pie shell

Cook the sweet potatoes covered in water to a boil; reduce the heat and simmer about 45 minutes until tender.

Heat oven to 350 degrees.

Drain the potatoes and when enough, peel, remove blemishes, and mash. Add the butter, Splenda, cinnamon, nutmeg, eggs, milk, and vanilla. Using a wooden spoon, beat mixture until smooth. Pour the mixture into the unbaked pie shell.

Bake pie at 350 degrees for 60 minutes. If crust begins to get too brown, cover edge with a foil rim.

Note: Cinnamon is a blood sugar regulator so I have more cinnamon in this recipe than you may be used to.

SUNDAY LAYERED SALAD
1 head lettuce, chopped
1 pkg (10-oz) frozen peas, thawed
1/4 cup chopped red onion
1/2 cup diced celery
1/2 cup diced green bell pepper
1 can (8-oz) sliced water chestnuts, drained
2 cups mayonnaise
2 tbsp Splenda granulated
1/4 cup grated Parmesan cheese
8 bacon strips, fried crisp & crumbled

In a 9 x 13-inch baking dish layer ingredients in the order listed above. Cover and refrigerate for several hours or overnight before serving.

Delicious Recipes Diabetics Can Enjoy! Layered Chocolate Dessert and Diabetic Graham Cracker Crust

Yes, diabetics can enjoy dessert, too. It is a matter of ingredients that are diabetic friendly, other foods that you eat, and of course, moderation. You don't have to sit on the sidelines while the rest of the family or your group of friends enjoy dessert. If you are serving the meal, make one of these tasty desserts. Others will be surprised you are enjoying this delicious dessert, too. If you are going to another's home, offer to bring the dessert. That way you know exactly what you will be getting. This Chocolate Dessert is a very tasty, rather fancy dessert that will please diabetics and non-diabetics alike. If you are worried about the sugar used in a graham-cracker crust used for some pies and/or cheesecakes, make your own. The recipe below makes a great graham cracker crust using Splenda. Fill with your favorite no-sugar-added pie or pudding filling for another yummy dessert you can enjoy!

LAYERED CHOCOLATE DESSERT
Layer 1:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup butter, melted
1/2 cup finely chopped pecans

Preheat oven to 340 degrees.

Combine all the ingredients together in a medium bowl and mix together thoroughly. Pat into the bottom of a 13 x 9-inch glass baking pan. Bake at 350 degrees for 12 to 15 minutes until lightly browned. Remove from oven and allow to cool completely.

Layer 2:
1 brick (8-oz) light cream cheese, softened
1 cup sugar-free powdered sugar*
1 cup sugar-free frozen whipped topping, thawed

Mix all three ingredients together and spread over the top of layer one. Refrigerate until thoroughly chilled.

Layer 3:
2 pkg (4-serving size) sugar-free chocolate instant pudding mix
3 cups fat-free milk
1 tsp vanilla extract

Mix all ingredients together in a mixing bowl and beat until thickened. Pour over layer two. Refrigerate again to chill through.

Layer 4:
Additional sugar-free whipped topping, thawed
1 cup chopped pecans
1/2 cup sugar-free chocolate chips for garnish, if desired

Spread the whipped topping completely over the chocolate layer. Sprinkle the chopped pecans over the whipped topping. Garnish by sprinkling the chocolate chips over the top, if desired.

GRAHAM CRACKER PIE CRUST FOR DIABETICS
1 1/4 cups graham cracker crumbs
3 tbsp Splenda granulated
6 tbsp butter, melted

Combine crumbs and sugar in a medium bowl. Stir in the melted butter until well blended. Press mixture onto the bottom and sides of a 9-inch pie plate. Chill 1 hour before filling with your favorite pie filling.

Enjoy!