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A diabetic cat is no reason to stress you out. So you took your cat to the Vet and came home with a diagnosis of diabetes? First things first; relax, take a deep breath and remember it’s not the end of the world. Taking care of a diabetic feline is a bit tougher than a non diabetic cat, but with a little practice it will become old hat. One of the main trouble spots diabetic cat owners find themselves wrestling with is diet. When your cat is diagnosed the veterinarian will give you recommendations regarding food choices, portion sizes and a proper feeding schedule.

Diabetic Cat Food

There are some specialty foods specifically for diabetic cats on the market right now that should be considered. Foods labeled as diabetic friendly are a great starting point when thinking about what to feed your diabetic feline friend. They come in a variety of flavors and even a finicky eater will find one to their liking before too long.
One of the most important thing to remember when it comes to feeding cats, diabetic or not, is that cats are carnivores who crave meat the same as any other meat eating creature. Diabetic cats in particular need extra proteins so do not be afraid to offer a food that is composed of beef, chicken or lamb. Your cat will thank you for taking note of her special needs.

Wet Diabetic Cat Food vs Dry Diabetic Cat Food

A great debate has sprung up in the past twenty years between veterinarians as to what style food is best for cats. One side has argued that dry food is best for all cats and for many years this was considered the right type of food for them. New research, however, has sprung up and vets are leaning the other way, claiming that wet diabetic cat food is best because it does not tax the digestive system on the feline as well as allowing for more complete digestion of nutrients and reducing the likelihood of hairballs being created. Your vet will know what’s right for your diabetic cat so be sure to ask him which he would recommend.

Diabetic Cat Care

As with humans it is best to feed your diabetic cat prior to insulin injections and adjust their insulin injection accordingly. Too much insulin after they’ve cleaned their plate may result in a condition known as hypoglycemia, which if not caught early can have dire consequences including a chance of death. After a few weeks of close observation you will figure out the right balance to avoid such nasty situations. with time and practice caring for your diabetic cat will become just another part of your day and your diabetic kitty will lead a long and happy life by your side.

Diabetic cake is another great culinary invention, the world of desserts seems to shrink once you are diagnosed with diabetes. What has expanded is the options available to diabetics with a sweet tooth. From low-sugar and no sugar added options to completely sugar free, you can, in fact, have your diabetic cake and eat it too!
Let’s talk about sugar for a moment. The general consensus a decade ago was that sugar is the main cause of unstable blood sugar and eliminating it from the diet is the only way to manage severe fluctuations. This line of thinking has changed over the years to allow for small amounts of sugar and a vast reduction in carbohydrates (breads, refined grains like white rice and starches) in the diabetics diet.

Non Diabetic Cake

While sugar itself isn’t a cause for alarm, coupling that with the carbohydrates found in baked goods, like cake for example, is. Thanks to the advent of sugar substitutes and artificial sweeteners you no longer have to sacrifice dessert for the sake of your health. Alternatively, natural sweeteners like apple sauce or bananas can help as well, allowing you to have a bigger slice of that diabetic cake without the cost to your blood glucose level.

Diabetic Cake Portions

Portion size is the complaint most often heard from patients trying to balance their disease and their sweet tooth. While a sliver of Johnny’s birthday cake is better than none, too often the craving demands more. To circumvent this problem more doctors than ever are recommending their patients try sugar-free diabetic cake alternatives in order to quench that craving. You can have a normal serving size thus eliminating the tiny portion problem. This is not to say you should devour the entire diabetic cake but a good sized wedge isn’t a pipe dream any longer.

Diabetic Cake Frosting

You should also remember to take into consideration other factors of the food, for example frosting or candy decorations, which you may wish to remove before you indulge. Too often a well meaning friend or relative will offer you a slice proclaiming proudly “it’s sugar-free!” only to find out later that while the cake itself was indeed sugar-free, the frosting was most certainly not. Taking a gamble with your health is never a smart idea so be sure to ask before eating, it’s better to be safe than sorry.

Diabetic Cake Taste

A final point we need to touch on is diabetic cake taste. Alternative sweeteners are most often the closest to undetectable verses real sugar in taste, but the amount you use is still a huge factor. On the other hand, artificial sweeteners can be used more liberally but many produce a strange aftertaste. In the end product you are less likely to notice the aftertaste of an artificial sweetener when used in baked goods like cake based solely on the fact that there are many flavors mingling in every bite. To sum this information up simply, if you use real sugar or a sugar alternative, watch those serving sizes. If you use a sugar-free sweetener, indulge a little. With any part of your meal planning, moderation is always the key. Not only important to managing your diabetes but also to your over all health.

Diabetic Cookies are a godsend! Of all the sweet treats in the world there is none so perfect as the cookie. It can be just big enough for a bite or as large as a cake. Plain or frosted, with nuts or without, cookies are one of life’s simple pleasures that transport us back to our childhood if only for a moment of time. For years most diabetics have yearned for a diabetic cookie that worked for them and their special dietary needs. In the late eighties the “frookie” was introduced and diabetics around the world cheered. Made with natural fruit sugars (or fructose) it seemed the days of going without diabetic cookies were finally over. That is, until you took a bite and realized these were not the cookies you remembered from your childhood. They were, in fact, a pale imitation and diabetics grudgingly ate them in lieu of a good diabetic alternative.

Diabetic Cookies Made

Now we have created, in addition to artificial sweeteners, sugar alternatives like Splenda which do indeed create diabetic cookies close to those you crave. These sugar alternatives work because they are created using actual sugar cane as a base instead of chemicals and artificial flavorings like the sweeteners on the market today. We know that putting chemicals into our bodies, even one without any disease, can be dangerous and may lead to unforeseen health problems later in our lives. A good way to avoid this is by using natural sweeteners like applesauce, bananas or conversely, a sugar alternative when making diabetic cookies or any other baked goods.

Diabetic Cookie Servings

The beauty of cookies is the size factor. Because you can judge easily what a serving is you can easily track what you are putting into your body and how it may affect your blood glucose level. In general terms one large cookie, about the size of an adult woman’s palm, is one serving. If the cookies are smaller, about the size of a commercial sandwich cookie for example, then a serving would be two cookies. Bite size cookies are in a class by themselves with an appropriate serving coming in at about five pieces total. This isn’t definitive, of course, as your personal medical history and management of your blood sugar will affect how much, if any, you should eat at any given time.

Diabetic Cookies for Sale

The new commercially prepared low or no sugar diabetic cookies are available at almost every large supermarket chain as well as specialized or gourmet varieties available online 24 hours a day. With so many different types of cookies and other sweet treats there seems to be something for everyone, no matter how picky their taste may be. Like all sweets you know what you like and dislike. Don’t give up if the first brand or style you try isn’t the cookie you seek. With a little effort you’ll find exactly what you want in a cookie, be it crunchy or soft, full of nuts and fruit or just plain full of cookie. And should you find yourself getting discouraged by what seems to be a fruitless search for the perfect one, just remember; that’s the way the cookie crumbles!

Diabetic cake recipes lovers unite! Below you’ll find a few diabetic cake recipes specifically designed for those of us on low or no sugar diets. Whether it’s your daughter’s graduation, grandma’s birthday or you just feel like having some cake you’ll find something to satisfy both dietary requirements and the sweet tooth.

Classic Chocolate Diabetic Cake

(Makes 12 Servings)
Exchanges: 1/12th of cake = 1 Fat, 1 Starch

6 tablespoons reduced calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

1. Preheat oven to 325F. Spray bundt pan with nonstick cooking spray; set aside.
2. In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool.
3. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside.
4. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 3 teaspoons sugar substitute, egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture.
5. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition.
6. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining sugar substitute until stiff peaks form. Spoon into prepared pan.
7. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.

Applesauce Diabetic Cake

“Diabetic Granny Cake”
(Makes 8 Servings)
Exchanges: 1/8th Cake = 1 Fat, 1 Starch, 1/2 Fruit

1 Cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 Cup reduced calorie margarine
1/4 Cup molasses
1/2 Cup egg substitute
1 teaspoon vanilla
1 Cup sugar substitute
1/2 Cup unsweetened applesauce

1. Preheat oven to 350ºF. Spray an 8 x 8-in. metal cake pan with vegetable cooking spray.
2. In small bowl, stir together flour, baking soda, cinnamon, and ginger. Set aside.
3. In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute. Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be very liquid. Add sugar substitute and beat on medium speed until very smooth, approximately 1 1/2 minutes.
4. Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
5. Spread batter evenly into prepared pan and bake for 30 minutes at 350°F.

Diabetic Carrot Cake

(Makes 16 Servings)
Exchanges: 1/16th of Cake = 1 1/2 Starch, 1 1/2 Fat

baking spray with flour
1 1/2 cups unbleached all-purpose flour
3/4 cup sugar substitute
1/3 cup plus 1 tablespoon nonfat dry milk powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon salt (optional)
1/2 cup canola oil
3/4 cup liquid egg substitute
1 large egg white
1 1/2 cups finely grated carrots
1/4 cup finely chopped pecans
1/4 cup currants
1(6 oz.) Can unsweetened crushed pineapple, drained

1. Preheat oven 350° F. Coat a 10 inch spring form pan with cooking spray.
2. Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well.
3. Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.
4. Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice.

These are just a few of the diabetic cake recipes out there for anyone with diabetes or even if you just want healthier treats. Feel free to submit your recipes and we’ll add them to our site!

Diabetic cookie recipes are an excellent treat for those with diabetes. Whether you like them soft or crunchy, cookies are a wonderful snack when you just need a bite of something sweet. If you prefer to make your own instead of buying packaged cookies then you’ve come to the right place. Below you’ll find four diabetic friendly cookie recipes that even the most unskilled baker can make with no problem!

Crisp and Crunchy:

Diabetic Oatmeal-Raisin Cookies

(Makes 36 cookies)
Exchanges: 1 cookie = 1 Carbohydrate (1 bread/starch)

You will need:

cooking spray
2 cups rolled oats
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup dark raisins
1 large egg
3 tablespoons canola oil
3/4 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
1/3 cup Splenda or other sugar substitute

Directions:

1. Preheat oven to 350°F. Lightly spray a cookie sheet with cooking spray.

2. In a large bowl, combine oats, flour, baking soda, cinnamon, nutmeg, and salt. Toss with raisins.
3. In a medium bowl, cream together egg, canola oil, applesauce, vanilla, and the sugar substitute . Whisk to blend thoroughly.
4. Fold egg-sugar mixture into flour-oat mixture, 1/3 at a time, mixing well. Drop by the tablespoonful onto prepared cookie sheet, about 2 apart. Bake for 12 to 15 minutes until golden brown. Cool on cookie sheet for 2 minutes. Using a metal spatula, transfer cookies to a wire rack to cool completely. When cool, store in an airtight container.

Diabetic Almond Sugar Cookies

(Makes 32 Cookies)
Exchanges: 2 cookies = 1 Carbohydrate (1 bread/starch), 1 Fat

You Will Need:

5 tablespoons margarine
1 1/2 tablespoons sugar
1 tablespoon egg white
1/4 teaspoon almond extract
1 cup unbleached all-purpose flour
1/8 teaspoon baking soda
Pinch cream of tartar
1/2 Cup slivered almonds

1. Preheat oven to 350°F
2. in a medium bowl, cream margarine and sugar, beating until fluffy. Mix in egg whites and almond extract.
3. Gradually stir in flour, baking soda, almonds and cream of tartar; mix well. Roll into 1/2-inch balls. Place on a nonstick cookie sheet at least 2 inches apart. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie.
4. Bake for 8 to 10 minutes, until lightly browned. Cool on pan for 3 minutes, then transfer to wire racks to cool.

Soft and Chewy Cookies

Soft Cinnamon Diabetic Cookie Recipe

(Makes 20 Cookies)
Exchanges: 1 cookie = 1/2 Carbohydrate (1/2 bread/starch)

You Will Need:

2 eggs
2 tbsp water
5 tsp granulated sugar replacement
1 tsp cinnamon
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp salt
1. Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. 2. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients.
3. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake at 375 degrees F for 10 to 12 minutes. Immediately remove to wire rack to cool. Store in an air tight container for up to 2 weeks.

Classic Chocolate Chip Cookie for Diabetics

(Makes 24 Cookies)
Exchanges: 2 Cookies = 1 Carbohydrate (1 bread/starch), 1 Fat
You Will Need:

1 cup Margarine, room temperature
1/4 cup Sugar
3/4 cup Brown sugar twin sugar substitute
3 Large egg white, room temp
1 tbsp Vanilla
2 cup Flour
1 tsp Baking soda
1/4 tsp Salt
1/4 cup Water, room temp
1/2 cup Mini semisweet chocolate Chips

1. Cream together margarine, sugar and sugar substitute at medium speed
until light and fluffy.
2. Add egg white and vanilla to creamed mixture
and beat at medium speed for 1 minute.
3. Stir together flour, baking soda and
salt to blend well. Add 1/4 cup water to creamed mixture along with
the flour mixture and mix at medium speed for 1 minute or until
smooth.
4. Add chocolate chips to dough and mix lightly. Drop by
tablespoonfuls onto greased cookie sheets. Press down lightly with fingers
until dough is rounded.
5. Bake at 375 F for about 10 minutes Remove cookies for hot cookie sheets to wire
racks to cool immediately. Allow 2 cookies per serving.
Diabetic Cookie Recipes are a great way to make tasty cookies that anyone can enjoy!

Here are some diabetic cheesecake recipes for all to enjoy! Classic or New York Style, cheesecake is one of the top ten favorite desserts in the United States. If you fancy a cheesecake that will stand the test of diabetic’s dietary requirements try one of these recipes on for size. Sure to please, these desserts will satisfy even the pickiest of cheesecake connoisseurs.

Classic Style Diabetic Cheesecake

Chocolate Mint Cheesecake
(Makes 12 Servings)
Exchanges: 1/12th of cake = 1 Saturated Fat, 2 Carbohydrates (2 bread/starch)

You Will Need:

1 1/4 cups graham cracker crumbs
1 tbsp butter, melted
1 tbsp water
2 tbsp cocoa powder
16 oz low-fat cream cheese
1/4 cup sugar substitute
1/4 cup peppermint schnapps
2 eggs, beaten
3/4 cup cocoa
1 tsp vanilla

1. Preheat the oven to 325 degrees. To make the crust, combine the first four ingredients. Press into the bottom of a springform pan and bake for 5 minutes.
2. Remove crust from oven and let cool.
3. Combine the cream cheese and sugar and beat well.
4. Add the remaining ingredients and pour over the crust.
5. Raise the oven temperature to 375 degrees and bake for 40 minutes until set.
6. Remove from oven and cool 1 hour. Refrigerate for at least 3 hours before serving. Stores in fridge for 2 weeks

New York Style Diabetic Cheesecake

(Makes 16 Servings)
Exchanges: 1/16th of cake = 1 Milk, 1 1/2 Fat
You Will Need:
1 1/4 cups vanilla wafer crumbs
4 Tablespoons margarine, melted
1 teaspoon sugar substitute
2 (8 oz.) Reduced-fat cream cheese, softened
1 (8 oz.) fat-free cream cheese, softened
5 1/2 teaspoons sugar substitute
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla

1. Mix vanilla wafer crumbs, margarine, and 1 teaspoon sugar substitute in bottom of 9-inch springform pan. Reserve 1 Tablespoon of crumb mixture.
2. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

3. Beat cream cheese and 5 1/2 teaspoons sugar substitute in a large bowl until fluffy;
4. Beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.
5. Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300-degree F oven just until set in the center, 45 to 60 minutes.
6. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours.
7. Refrigerate 8 hours or overnight. Will keep refrigerated for 2 weeks.

Diabetic Cheesecake recipes

If you have diabetic cheesecake recipes of your own we’d be glad to hear ‘em! What a wonderful way to spread health and happiness, through cheesecake recipes!

The care of a diabetic dog can be daunting, particularly when it comes to feeding time. Diabetic dogs require a little more care and planning when it comes to meals, but with a little practice it will become second nature to you. When planning your diabetic dog’s meals you need to think about a few things; nutritional content, Insulin injection schedule and portion size.

Diabetic Dog Diets

Your Veterinarian will tell you how much and how often to feed your dog. He may even prescribe food based on your dogs particular dietary requirements, however you can manage your pooches special needs almost as easily with nearly any commercial dog food. Wet or soft varieties are generally discouraged because they lack adequate fiber necessary to a diabetic dog. High fiber content is important as it slows bowel motion as well as the absorption of complex carbohydrates. This allows the dogs body to take in as much of the vitamins, minerals, and proteins as possible. Equally important are Complex Carbohydrates. A diet high in complex Carbs increases digestion time, also aiding in nutrient absorption. When these two are combined they work together to prevent sharp spikes in the blood glucose level after eating. This is vitally important to maintaining an even level in the acceptable range.

Insulin for diabetic dogs

Portion size and insulin injections for diabetic dogs go almost hand in hand. You should always feed your dog prior to injections. Waiting until he has finished eating lets you see how much he ate and whether or not he needs his full dose of insulin. How often your dog receives his shot generally dictates
how you should schedule his meals. For example; if your dog requires one injection during the day then he should be fed approximately one third (1/3) of his daily amount before the shot and the remainder roughly 6 hours later. Should he require two injections per day then you should feed him about half (1/2) of his daily amount before the first shot and the other half prior to his second injection (about 12 hours later). Although it seems tricky at first, the feeding schedule will become second nature after
a short while.

Diabetic Dog Health

Another way to help control your canine companion’s blood glucose level is somewhat simpler. Regular exercise, be it a jog in the park or a rousing game of fetch will lower his blood glucose level the same as insulin does. While it is not a substitute for his daily injections, moderate activity will help keep his weight under control, not to mention the obvious benefits to his overall health.

Diabetic Dog Vets

Disclaimer: Always be sure to check with your veterinarian before changing your dogs diet, activity level, medications or Insulin dose amounts.

Diabetic Cheesecake. It’s 8p.m. and it hits you, a craving for something sweet. Not just anything will do, it has to be cheesecake. Well if you are living with diabetes you may think that really good cheesecake is a thing of the past. This is simply not true. There are many recipes for low or no sugar diabetic cheesecake out there and a quick search will bring up literally thousands of varieties of cheesecake to make. Perhaps you are not so handy when it comes to baking; after all making cheesecake is notoriously tricky even for skilled bakers, so making diabetic cheesecake is its own difficult task. Not a problem again a simple search for no or low sugar desserts will bring up a huge amount of companies that specialize in diabetic friendly desserts, the most prominent of them being the glorious cheesecake!

Diabetic Cheesecake Recipes

There are two different styles of cheesecake, and New York style. Classic cheesecake is thick, and creamy, with a smooth texture that melts in your mouth. Diabetic New York cheesecake is denser, heavier and most often flavored with nutmeg or cinnamon. Knowing which style you prefer is step one in finding the right one for you. Classic diabetic cheesecake is one of the tougher to make from scratch as it requires a large amount of time, patience and the ability to not peek into the oven for roughly 3 hours or so. New York style diabetic cheesecake is somewhat easier because it has a higher rate of forgiveness for human error and is less likely to crack or not set up perfectly.

Diabetic Cheesecakes

Whichever type you love, whichever type you crave to main question here is how does a low or no sugar cheesecake stack up against the real thing? To be completely and brutally honest many don’t make the cut. One of the qualities cheesecake connoisseurs look for is texture. Artificial sweeteners tend to take that smooth creamy texture away and replace it with a somewhat gritty, coarse one. This is less noticeable in the New York style, as its denseness masks the texture change quite well. If you are more of a classic cheesecake lover it will take a bit of searching to find one that is just right to your taste buds.

Buy Diabetic Cheesecakes

The bottom line is that really it’s up to you and what you prefer. After trial and error you will eventually find the perfect recipe or supplier. Some companies will offer a sampler box that contains a variety of desserts for you to test and find which you like best. This way you don’t waste money on items you aren’t fond of or even flat out hate after the first bite. The same with recipes you may divide the recipes into smaller sizes so you only make a little bit of something new. This allows you to again, try them without wasting too much time or money.

It may seem like a daunting task to undertake but in the end you’ll be all the happier knowing that when that late night craving hits, you have exactly what you need to quench it. And, diabetic cheesecakes being healthier than the original varieties, you can be confident that of all the things to eat in the middle of the night, diabetic cheesecake is both delicious and relatively kind to your body and belly!

Diabetic candy recipes are not for the faint of heart; candy making is an art form that can frustrate even the most diligent of us. If you’d like to try making your own candy, try the easy recipes below if you want hand a couple of easy examples of how to make diabetic candy. Even a novice candy crafter should find these recipes to be a walk in the park!

Diabetic Candy Recipe

Fudge Bites
(Makes 60 Balls)
Exchanges: 1 Ball = 1/3 Starch, 1/2 Fat

1/3 cup margarine (soft)
3 tablespoon evaporated skimmed milk
dash salt
1 teaspoon vanilla extract
1/4 cup cocoa
1 cup Powdered Sugar Replacement
1 recipe Semisweet Dipping Chocolate (provided below)

1. Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement.

2. Knead or work with hands until dough is smooth, and form dough into 60 small balls.

3. Prepare dipping chocolate according to recipe below

4. Dip balls in chocolate, cool completely on wax paper; dip again and cool.

Semi-sweet Dipping Chocolate

1 cup nonfat dry milk powder
1/3 cup cocoa
2 tbsp paraffin wax
1/2 cup water
1 tbsp liquid shortening
1 tbsp liquid sugar replacement

Instructions:
————-
1. Combine milk powder, cocoa and wax in food processor or blender; Blend to soft powder.

2. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening.

3. Place over hot (not boiling) water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy.

4. Remove from heat. Stir in sugar replacement and let cool slightly.

Candied Apple Slices
(Makes 8 Pieces)
Exchanges: Entire Recipe = 1 1/2 Fruit

1 granny smith apple peeled & cored
1/4 teaspoon sugar-free cherry flavored gelatin
2 tablespoons diet cherry cola
2 tablespoons thawed frozen reduced-fat nondairy whipped topping

1. Slice apple into 8 wedges; remove remaining seeds. Place wedges of apple in small microwaveable bowl;
2. Sprinkle with gelatin. Pour cola over rings.
3. Cover loosely with waxed paper. Microwave at HIGH 2 minutes or until liquid is boiling.
4. Allow standing, covered, for 5 minutes. Arrange wedges on dessert plate. Serve warm with whipped topping.

Make your own diabetic candy recipes

These are just a few diabetic candy recipes to try. Delicious, healthy, and diabetic approved, diabetic candy recipes are a treat for all! Come up with your own recipes (make sure to avoid sugar), and help make the world a healthier, more diabetic friendly place!

Diabetic Candy is a great invention for those who were previously incapable of enjoying the sweeter foodstuffs in life. With diabetic candy, diabetics can now enjoy candy without having to worry about putting themselves at serious medical risk.

Of all the advancements made in the world of low and no sugar foods the most lauded is the advent of sugar free candy. These diabetic candy products coming onto the market meant that those on restricted sugar diets, like diabetics, could indulge their sweet tooth and not worry they were hurting themselves in the process. From commercially recognized brands to gourmet offerings, the world of the sugar free diabetic candy has come a long way towards satisfying their consumers.

Diabetic Soft Candies

Of the many commercially offered brands the folks at Hershey have several sugar free varieties of their best known products including diabetic Hershey peanut butter cups, peppermint patties and of course, the traditional Hershey bar. These diabetic candies are made with an artificial sweetener and are fairly close to the real thing in terms of taste. While not as perfectly melt in your mouth smooth as their sugar laden predecessors, they are as close as currently possible in texture. The one draw back of these particular sweets is the possibility of stomach upset if you eat too many, including a risk of diarrhea and subsequently, dehydration. There is a warning on the package to this effect and studies have proven that ingesting a large amount of artificial sweeteners can cause gastric upset so moderation is key.

Diabetic Hard Candy

If you prefer hard candies you are in luck! The first to be offered sugar free, these gems have been perfected and when indulging your desire for a lemon drop you won’t be able to tell the difference. From the standard round diabetic drops variety to diabetic lollypops and even seasonal types like candy canes, you can find exactly what you are looking for in almost any grocery, convenience, or department store these days. Just look for the words “sugar-free” on the labels. You’re sure to find some treat to please that craving.

Try Diabetic Candy

On to the world of gourmet diabetic candies, almost every candy shop in the world offers at least one type of low or no sugar candy. Most have whole display cases devoted to sugar free truffles, toffees, brittles, and of course fudge. If you are the type who love chocolate covered fruit, your best bet is to purchase from these smaller shops. The results are often superior to any commercial brand. After all when it comes to things like chocolate covered cherries, its always better if they are dipped by hand. On the more decadent side of things, truffles are becoming a huge sugar free business and when made properly and with care, result in a silky textured globe of heaven that is indistinguishable from the real thing on all levels. Comparisons of the world famous Godiva cocoa truffle were tested next to its sugarless counterpart and tasters could not tell the difference at all. That, in and of itself, is a strong endorsement of the upscale shops and their candy makers. They may cost a bit more but in the end you’ll find it completely worth it. You could even learn how to make diabetic candy to save money.

The bottom line is no matter what your fancy, the world of low and no sugar sweets has expanded to offer something for every taste. The quality of candy suited to diabetic consumption has been so vastly improved that even those fortunate enough to enjoy regular sugar heavy candies may want to consider indulging in these. Since diabetic candy implies sugar free, and sugar is synonymous with unhealthy, these diabetic treats could be good for any consumer. Go ahead and try a bite, I know you’ll be happily surprised.