Busy People's Diabetic Cookbook
Appetizers & Snacks | Soups & Salads | Side Dishes | Entrées | Desserts | Beverages
Pumpkin & Ginger Snap Delight
Two thumbs up to Brenda Crosser who created this recipe! Brenda said in her notes to me that originally she created this recipe because she had leftover ginger snap cookies, but now she purposely purchases ginger snap cookies just so she can make this dessert!

16

 ginger snap cookies, crushed*

1

 (1-ounce) box sugar-free fat-free butterscotch pudding mix, dry
1/2 cup skim milk 4 cups fat-free, sugar-free frozen vanilla ice cream, softened
1 cup canned pumpkin 1 teaspoon pumpkin pie spice

Coat a 9 x 13-inch glass pan with nonfat cooking spray.
Set aside 1/4 cup of the ginger snap cookie crumbs. Sprinkle the remaining crumbs on the bottom of the prepared pan.
In a large mixing bowl mix the pudding mix and the milk together with an electric mixer until well blended and thick.
Add the ice cream, pumpkin, and pumpkin pie spice and continue mixing until well blended. Pour over the cookie crumbs and spread evenly.
Sprinkle the remaining ginger snap crumbs on top.
Keep refrigerated until ready to eat. Do not freeze.
If desired, top each serving with a dab of fat-free whipped topping.
* Note: To make ginger snap crumbs, put the cookies into a plastic zip-top bag and seal shut while letting all the air out. Gently hit the sealed bag to crush the cookies with either the side of a 16-ounce can or a rolling pin.
Yield: 15 servings
Calories: 91; Fat: 1g (12% fat); Cholesterol: 0mg; Carbohydrate: 18g; Dietary Fiber: 1g; Protein: 2g; Sodium: 135mg
Diabetic Exchanges: 1 other carbohydrate
 
Preparation time: 20 minutes or less
Pistachio Dream Dessert
I was so surprised at how super-refreshing and cool this dessert tasted. If you are in a pinch for a quickie dessert to serve right away, I suggest whipping this up and serving it in little dessert cups immediately after you make it, without even refrigerating. It is a fantastic and unique dessert!

2

 (1-ounce) boxes sugar-free fat-free pistachio pudding mix, dry

1

 cup skim milk
4 cups fat-free, sugar-free frozen vanilla ice cream, softened    

In a large mixing bowl, mix the pudding mix and milk together with an electric mixer until well blended and thick.
With an electric mixer, blend in the softened ice cream and continue mixing until well mixed.
Spread the mixture into the prepared pan.
Keep refrigerated until ready to eat. Do not freeze.
Yield: 15 servings
Calories: 63; Fat: 0g (0% fat); Cholesterol: 0mg; Carbohydrate: 14g; Dietary Fiber: 0g; Protein: 2g; Sodium: 191mg
Dietary Exchanges: 1 other carbohydrate
 
Preparation time: 15 minutes or less
Fudgesicle Dessert
This reminds me of a creamy fudge-sicle on top of a thin cookie. 

13-1/2

 squares chocolate graham crackers

1-1/2

 cups cold water
2 (1.4-ounce) boxes sugar-free, fat-free instant chocolate pudding mix, dry 4 cups no-sugar-added, reduced-fat vanilla ice cream
2 tablespoons mini chocolate chips    

Arrange the graham crackers on the bottom of a 9 x 13-inch glass pan.
In a large mixing bowl beat the water with the pudding mix with an electric mixer on medium speed until well blended and super thick.
Continue beating and mix in the ice cream. Beat until well blended.
Spread over the graham crackers.
Sprinkle with chocolate chips.
Cover and keep refrigerated until ready to serve.
Yield: 16 servings
Calories: 92; Fat: 1g (13% fat); Cholesterol: 0mg; Carbohydrate: 18g; Dietary Fiber: 0g; Protein: 2g; Sodium: 252mg
 
Preparation time: 10 minutes or less
Lemon Mousse Dessert
This super thick and creamy rich dessert will satisfy even the most finicky eaters who think they don't like diabetic desserts. One taste of this will change their minds! 

1/2

 cup graham cracker crumbs

2

 (1-ounce) boxes sugar-free fat-free instant vanilla pudding mix, dry
1 cup cold water 2 quarts frozen low-fat vanilla yogurt, softened (I use Flavorite)
2 teaspoons pure lemon extract    

Arrange the graham crackers crumbs on the bottom of a 9 x 13-inch glass pan.
In a large mixing bowl beat the pudding mix with water with an electric mixer on medium speed until well blended and super thick.
Continue beating and mix in the yogurt and lemon extract. Beat 2 or 3 minutes more or until well blended.
Spread over the graham crackers.
Serve immediately or cover and keep refrigerated until ready to serve.
Yield: 16 servings
Calories: 74; Fat: 2g (21% fat); Cholesterol: 5mg; Carbohydrate: 12g; Dietary Fiber: 0g; Protein: 3g; Sodium: 208mg
Diabetic Exchanges: 1 other carbohydrate, 1/2 fat
 
Preparation time: 10 minutes or less
White Chocolate Mousse
This super thick mousse is a hit every time. My family loves it! 

1

 cup cold water

2

 (1-ounce) boxes sugar-free, fat-free white chocolate instant pudding, dry
1/2 gallon no-sugar-added, reduced-fat vanilla ice cream, softened 18 sprig of mint for garnish (optional)
18 strawberries, sliced for garnish (optional)    

In a large mixing bowl beat the water with the pudding with an electric mixer until super thick.
Continue beating and add the softened ice cream. Beat until well blended, thick, smooth, and creamy.
Put 1/2 cup of the dessert into each dessert cup.
Serve as is or keep refrigerated until ready to serve.
Garnish with a sprig of fresh mint or a strawberry separated like a fan, if desired.
Yield: 18 (1/2-cup) servings
Calories: 85; Fat: 0g (0% fat); Cholesterol: 0mg; Carbohydrate: 19g; Dietary Fiber: 0g; Protein: 3g; Sodium: 175mg
Diabetic Exchanges: 1-1/2 other carbohydrate
 
Preparation time: 5 minutes or less
Key Lime Dessert
This tangy dessert is an extra special treat if you thought you no longer could enjoy Key lime desserts on a diabetic lifestyle! 

4

 (0.3-ounce) boxes sugar-free lime gelatin, dry

4

 cups boiling water
16 individual packets Splenda 2 (12-ounce) packages fat-free cream cheese, softened
2 (10.5-ounce) angel food cakes, torn into 2-inch pieces    

Coat a springform pan or a 9 x 13-inch pan with nonfat cooking spray. Set aside.
In a large bowl stir the gelatin into the boiling water until completely dissolved.
With an electric mixer on low speed, mix the Splenda and cream cheese into the gelatin until completely dissolved and well mixed.
Add the angel food cake pieces and continue mixing on low speed until all of the cake pieces are crumbed and are well mixed in with the gelatin.
Pour into the prepared pan.
Cover and refrigerate for 3 hours. Serve chilled.
Yield: 15 servings
Calories: 164; Fat: 0g (0% fat); Cholesterol: 8mg; Carbohydrate: 27g; Dietary Fiber: 1g; Protein: 10g; Sodium: 578mg
Diabetic Exchanges: 2 other carbohydrate, 1 very lean meat
 
Preparation time: 10 minutes or less