This document provides information on diabetic recipes and cooking with sugar substitutes. It discusses what constitutes a diabetic recipe in terms of carbohydrate, fat, and sodium content. It then reviews various sugar and sugar substitutes, noting their calorie contents and best uses in cooking. The document lists sources for finding diabetic recipes, including cookbooks and websites. It provides recipes for carrots with cardamom, mashed turnips, sugar free praline pecans, pumpkin mousse, and contact information for dietitians to answer additional questions.

2. Delicious Diabetic Dishes
• What does a diabetic recipe
look like?
• What sugar/sugar substitutes
are best for cooking?
• Where to find Diabetic Recipes?

3. Diabetic Recipes
• Do not have more than 30grams of
carbohydrate per serving
• Flour is not the main source of
carbohydrate
• Low in fat (<10% calories from fat)
and sodium (~650mg per meal)

4. Sugar/Sugar Substitutes for
Cooking
• Sugar: 1 cup=720kcal, Good for
meringue and making fluffy cakes
• Honey: 1 cup=960kcal, Good for
dressings and marinades
• Brown Sugar: 1 cup=720kcal, Provides
caramel flavor and darker color
• Agave Nectar: 1cup=960kcal, Good for
adding sweetness to beverages

5. Sugar/Sugar Substitutes for
Cooking
• Splenda/Sucralose: Denser finish
product, strong after taste
• Sweet N Low/Acesulfame K: Not as
heat stable, better for cold items
• Aspartame/Equal: Less than sweet
when heated and doesn’t brown as well
• Truvia/Stevia: Personal preference for
cooking
• Most baking sugar substitutes have
sugar in them to help cakes/brownies

6. Where to find the Recipes?
Cookbooks:
-The Family Classics Diabetes Cookbook
-Lickety-Split Diabetic Dishes
-The Diabetes Comfort Food Cookbook
Websites:
-www.diabetes.org
-www.diabeticlivingonline.com

7. Carrots with Cardamom
Ingredients: Method:
• 2 lbs carrots, peeled • Preheat oven to 450
and sliced degrees
• 4 tsp melted margarine • Combine margarine,
• 2 tsp olive oil oil, salt, and
• ½ tsp salt cardamom in a large
bowl.
• ½ tsp ground cardamom
• Toss carrots in oil
mixture
• Place on a baking sheet
and bake 30mins
Nutrition: 103 kcal, 1.5g protein, 5g fat, 8mg
stirring twice.
cholesterol, 323mg sodium, 15g carbohydrate, 5g
• Serves: 5 (1/2 c
fiber

8. Mashed Turnips
Ingredients: Method:
• 1.5 lbs turnips, peeled • Steam turnips in
and quartered boiling water until
• 1 clove garlic, roasted fork tender
• 1 Tbsp olive oil • Drain turnips and
• ¼ tsp salt place in food processor
along with garlic and
• ½ cup 2% cheddar
oil
cheese
• Process until smooth
• ½ cup plain Greek
adding cheese and
yogurt yogurt.
Nutrition: 73 kcal, 3g protein, 4g fat, 8mgsalt and
• Season with
cholesterol, 182mg sodium, 7gpepper. Makes 1.5g
carbohydrate, 8
fiber servings

9. Sugar Free Praline Pecans
Ingredients: Method:
• 1 lb pecan, • Make a foam with egg
halves whites, sugar sub.,
• 6 egg whites cinnamon and salt.
• 1/2c sugar • Preheat oven to 250
substitute degrees
• 1.5 tsp • Toss pecans in egg white
cinnamon mixture.
• 1/4 tsp salt • Spread pecans onto baking
sheet and bake 30mins
Nutrition: 8 halves: 101kcal, 2.0g pro,10g fat, 0mg
stirring every 10 mins.
cholesterol, 30mg sodium, 2g carb, 1.4g fiber, 2g
protein Makes: 32 servings.

10. Pumpkin Mousse
Ingredients: Method:
• 8 oz fat free cream • In a mixing bowl
cheese combine cream cheese
• 1 (15oz) pureed and sugar sub until
pumpkin smooth
• 1/2c sugar sub. • Add pumpkin and spice
• 2 cups whipped topping and mix well
• 2 tsp pumpkin pie spice • Fold in whipped
topping
• 16 graham crackers
• Place in dessert dishes
crushed
and top with optional
Nutrition: Mousse: 156 kcal, 3.5g protein, 13.5g fat,
graham cracker
43mg cholesterol, 106mg sodium, 7g carbohydrate,
toppings
2g fiber
•

11. Questions???
CTMC Clinical Dietitians
(512) 753-3511
Alicia.westfall@ahss.org