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Christmas Order Dates

We want to make sure we get your Diabetes Meals to you (or your loved one if you're sending someone a gift) so please note these dates:

Melbourne, Sydney, Adelaide, ACT: order by 19th December
Brisbane, Regional Vic, NSW and SA: order by 17th December
Western Australia and regional Queensland: order by 14th December

Please note we won't be despatching orders between Monday 24th December to Tuesday 2nd January (as our couriers are closed).

Introducing Pudding!

You asked for low sugar sweet treats and we've brought them to you.

We're now stocking the Slim Secret range of puddings. With 3 delicous flavours to choose from, they are a generous and filling size - just perfect for dessert and you don't need to feel guilty! Protein puddings are:

  • Gluten free
  • Under 100 calories per serve
  • Good source of protein, calcium and fibre
  • Low fat
  • Naturally sweetened
  • No artificial colours, flavours or sweeteners
  • No preservatives

Choose from Chocolate and Coconut, Strawberry or Salted Caramel - trust us - these are divine!

And this week we're giving away samples from our Skinnybik range of biscuits with every order. Check out the range here.

Delicious desserts

Just because you're managing diabetes doesn't mean you can't have a sweet treat every now and then. This delicious APPLE and RASPBERRY crumble is divine. Enjoy!

 

Ingredients (serves 6)

  • 800g cooked apple
  • 1 cup frozen raspberries
  • 4 Weet-Bix
  • 1/2 cups rolled oats
  • 1 tablespoon brown sugar
  • 2 tablespoons canola oil

Method

  1. Combine chopped cooked apples and berries and place in a casserole dish.
  2. Combine lightly crushed Weet-Bix and other crumble ingredients and sprinkle over fruit.
  3. Bake in a moderate oven 180C, for 30 minutes or until lightly browned.
  4. Server immediately with custard.

Recipe courtesy of Diabetes Australia

Nutty Carrot Cake Bars

For those of you looking for something sweet and that don't mind cooking we'll share some of our favourite low carb/low sugar recipes on a regular basis. We'll end 2017 on a high note with these SIMPLY DELICIOUS Nutty Carrot Cake Bars. Enjoy!

Serves 12 (Carbs total 12gm, sugar 6gm)

Ingredients

  •  Nonstick cooking spray
  •  3/4 cup all-purpose flour
  •  1/4 cup whole wheat flour
  •  1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
  •  1 1/2 teaspoons pumpkin pie spice
  •  1 teaspoon baking powder
  •  1/8 teaspoon salt
  •  1 cup finely shredded carrot
  •  3/4 cup chopped walnuts or pecans, toasted
  •  1/3 cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
  •  1/4 cup cooking oil
  •  1/4 cup fat-free milk
  •  1 recipe Fluffy Cream Cheese Frosting (see recipe below)

Directions

  1.  Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
  2.  In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.
  3.  Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
  4.  Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.

Storage

  • To store: Layer bars between waxed paper in an airtight container. Cover; seal. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Tip

  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Fluffy Cream Cheese Frosting

Ingredients

  • 1/2 cup frozen light whipped topping, thawed
  • 1/2 of an 8-ounce package reduced-fat cream cheese, softened
  • 1/4 cup vanilla low-fat yogurt

Directions

  1.  In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.

Nutrition Facts Per Serving:

PER SERVING: 121 cal., 7 g total fat (2 g sat. fat), 5 mg chol., 64 mg sodium, 12 g carb. (1 g fiber, 6 g sugars), 3 g pro.

 

 

Me and my love of desserts

Hello, Jan here. I recently had a really bad high. I had a craving for sugar so I ate about 20 grapes and some snakes as I settled down to watch the evening movie. Well, that little treat spiked my blood sugar so high I really thought I would have to go to hospital (and I probably should have looking back now). I laid in bed for the rest of the night, and the next day feeling like hell. 

I'm not on insulin tablets and it's very, very rare I have an episode like that. But it was so bad I never want to feel like that again so I've got an appointment with my new (fabulous) GP and we'll work out if I need to be on them.

But, after a few days when I finally felt normal again, it got me thinking. Just because I've got T2 diabetes doesn't mean I can't have a treat every now and then. So I started researching across the web and I came across Diabetes Australia's recipes for desserts. And boy do they look good! Here's one I made recently - Baked Custard Pots - yum, yum, yum!

  • To Prep: 10 minutes (makes 6 servings)
  • To Cook: 1 hour, 5 minutes

Ingredients

  • olive oil spray
  • 1/4 cups caster sugar
  • 2 teaspoons custard powder
  • 2 eggs
  • 1 egg white
  • 1 teaspoon vanilla essence
  • 2 cups low-fat milk
  • 3 tablespoons sultanas
  • 1 pinch nutmeg

Method

  1. Pre-heat oven to 160C (315F) and lightly spray 6 ramekins with oil.
  2. Combine the sugar and custard powder in a mixing bowl.
  3. In a separate bowl, whisk together eggs, egg white and vanilla.
  4. Slowly pour the egg mixture into the sugar mixture and whisk to combine.
  5. Heat the milk in a saucepan over low heat for 3-4 minutes until hot (but not boiling).
  6. Gradually pour the milk into the egg mixture, whisking until well combined.
  7. Divide the sultanas evenly between the ramekins and pour over egg mixture; sprinkle with nutmeg.
  8. Place ramekins in a baking dish and pour boiling water into baking dish until halfway up the sides of the ramekins.
  9. Bake for 1 hour or until set. Allow the ramekins to cool before serving.
Credits
Family Food for Diabetes, Melinda Morrison

Fancy a sweet treat - here are some recipes - treat yourself and enjoy!

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  • Christmas Order Dates

    We want to make sure we get your Diabetes Meals to you (or your loved one if you're sending someone a gift) so please note these dates: Melbourne, Sydney, Adelaide, ACT: order by 19th DecemberBrisbane, Regional Vic, NSW and SA: order... read more

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