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    Healthy Desserts for Your Diabetes Diet

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    Instead of following recipes to a T, sub in items like applesauce for oil or artificial sweeteners for sugar.

    No surprise, portion control is also a big deal when it comes to home-baked treats. So follow the restaurant trend and serve your goodies in small dishes with small spoons.

    Fruity Treats

    Make fruit a part of your dessert menu as much as possible, whether it is the dessert itself or is part of a recipe.

    “Although fruit is high in carbohydrates, it’s also packed with vitamins, minerals, and fiber,” Rondinelli-Hamilton says. If you crave something more than, try adding it to sugar-free gelatin or mixing up one of the following quick and easy fruit salads.

    Melon Salad

    In a medium bowl, combine 3 cups of cubed cantaloupe and 3 cups of cubed honeydew melon.

    Sprinkle with 1 tablespoon chopped mint leaves and 1 tablespoon honey. Toss gently to coat.

    Exchanges: 1 fruit (makes 6 servings, 70 calories per serving)

    From Healthy Calendar Diabetic Cooking. Reprinted with permission from the American Diabetes Association Inc.

    Fruit Salad With Yogurt Dressing

    • 2 cups sliced strawberries
    • 1 cup blueberries
    • 2 cups green grapes
    • 1/2 cup plain, fat-free yogurt
    • 1 tablespoon honey
    • 1 tablespoon lemon juice
    • 1/4 teaspoon vanilla extract

    In a medium bowl, toss together the strawberries, blueberries, and grapes.

    In a small bowl, whisk together the yogurt, honey, lemon juice, and vanilla extract.

    Pour this dressing over fruit and toss gently.

    Exchanges: 1 1/2 fruit (makes 5 servings, 95 calories per serving)

    From Healthy Calendar Diabetic Cooking. Reprinted with permission from the American Diabetes Association Inc.

    If you’re looking for a fruity dessert to serve at a celebration, try this:

    Banana Split Cake

    • 6 1/2 graham cracker sheets (two 1 1/2-inch squares per sheet)
    • 1 ounce sugar-free, instant vanilla pudding mix
    • 2 cups fat-free milk
    • 8 ounces light cream cheese
    • 10 ounces canned, crushed pineapple packed in juice, drained
    • 4 medium bananas, sliced
    • 8-ounce container light whipped topping
    • 3 tablespoons pecans, chopped

    Cover the bottom of a 9x13-inch pan with graham cracker sheets.

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