Top 10 Diabetic Recipes

For diabetic patients, the choice of food really can be a matter of life and death. Diabetes affects people of all ages and both sexes. This disease can cause blindness, kidney failure and gangrene of the hands and feet if left untreated. Diet is one of the most important ways of controlling diabetes. It is true that vegetarian lifestyle with its emphasis on low fat, high carbohydrate and high fiber foods is particularly suitable for those patients. If you cannot choose to be vegetarian, there is still food you should avoid if you have diagnosis of diabetes. Here you could find top 10 diabetic recipes. Try some of these, because many people confirmed those are very good for diabetic diet.

Diabetes and nutrition

Diabetes is common disease, which affects more than 30 million people worldwide. This disease leaves the body unable to process food properly. Usually, most of the food we eat should digest and convert into glucose. This is a sugar carried by the blood to all cells in the body and used for energy. The hormone insulin then helps glucose pass into every body’s cells. Nevertheless, diabetics are unable to control the amount of glucose in their blood. It happens because the mechanism, which converts sugar to energy, does not work properly. Insulin is either absent, present in insufficient quantities or ineffective in its function. Because of this problem, glucose builds up in the bloodstream and leads to many problems. Most commonly, people were complaining about weakness, inability to concentrate, loss of co-ordination and blurred vision. If the balance of food and insulin is not right, diabetics can have a hypo. This means their blood sugar levels are too low. If doctors do not discover it early, and not correct it, this can lead to coma and even death. Although there is no cure for the two types of diabetes, there is treatment available for these disorders. Treatment for diabetes is through diet, tablets, injections of insulin, or a combination of the three. A diabetic diet has to be low in fat, especially saturated fat, high in carbohydrate, and high in fiber. Diabetics have to pay very strict attention to their diet and ensure they eat regular meals. This includes a wide variety of foods such as whole-meal bread, jacket potatoes, beans and lentils. Instead of counting calories, diabetics have to count carbohydrates and ensure that at least half of their food is made of complex carbohydrates. Some vegetarian diabetics have reported such improvements to their health on a meat-free diet. These patients reported in this case, they have had to inject less insulin. On a purely psychological level, vegetarianism enables many diabetics to feel that they, and not the disease, are in control of their lives. However, these top 10 recipes are not all vegetarian they have most votes as the best nutrition for diabetics.

Number 10 is peach ice cream

That is a creamy, delicious summertime treat, which contains raw eggs. However, some people recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Preparation time for peach ice cream is 20 minutes, and it is ready in one hour and five minutes.
Ingredients are:

Six eggs, beaten

• 3 1/2 cups white sugar
• 10 fresh peaches, pitted and chopped
• 4 cups heavy cream
• 2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt

To prepare it, you should mix together eggs and sugar until smooth in large bowl; puree peaches in blender or food processor and stir five cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions. Get out your ice cream maker.

Number 9 is apple cake in a jar

Apple cake could seal in jars and it could be a gift, or even stored for emergencies.

Original recipe yield are eight-pint jars.

Ingredients are:

• 2/3 cup shortening
• 2 2/3 cups white sugar
• Four eggs
• 1-teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 3 cups all-purpose flour
• 2/3 cup water
• 3 cups grated apple
• 2/3 cup raisins
• 2/3 cup chopped walnuts

Preheat oven to 165 degrees C and then lightly grease the insides of eight straight-sided wide-mouth pint-canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon, and set it aside. Cream shortening and sugar until fluffy, and add eggs and beat in well. Add flour alternately with water and mix until smooth, then fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean and wipe off any batter that gets on the rims. Bake at 165 degrees C for 45 minutes; in meanwhile sterilize the lids and rings in boiling water. As soon as cake finished baking, remove from oven one at a time, wipe rims of jars and put on lid and ring, so the jars will seal as cakes cool. Place the jars on the counter and listen for them to ping as they seal. Sometimes, you might miss the ping. If this happens, wait until they are completely cool and press on the top of the lid. If it does not move at all, it is sealed. You should eat this or keep it in refrigerator for up to a week.

Number 8 is pumpkin roll II

This is the best pumpkin roll many people were ever tasted. Everyone who tastes it always ask for the recipe, so you should try it too. One 29-ounce can of pumpkin, will make five pumpkin rolls. Dust with additional confectioners’ sugar, if you wish. Original recipe yield is 1-15x10-inch jellyroll cake. Preparation time is 30 Minutes, and the cook time is 30 minutes. This recipe is ready in two hours.

Ingredients are:

• Three eggs
• 2/3 cup canned pumpkin
• 1-cup white sugar
• 1/2 teaspoon ground cinnamon
• 1-teaspoon baking soda
• 3/4 cup all-purpose flour
• 1/2 cup chopped walnuts
• Confectioners’ sugar for dusting
• 2 tablespoons butter, softened
• 8 ounces cream cheese
• 3/4 teaspoon vanilla extract
• 1-cup confectioners’ sugar

Preheat oven to 190 degrees C, while in the mean time grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper as well. In a large bowl, beat eggs on high speed for five minutes. Gradually add white sugar and pumpkin as well as flour, cinnamon, salt and baking soda. Spread batter evenly in pan and sprinkle walnuts evenly on top. Bake at 190 degrees C for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end, and then let it cool. To make filling mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. Then you should carefully unroll the cake. Spread filling over cake to within one inch of edges and then roll up again. Cover and chill until serving, and you could dust with additional confectioners’ sugar if you want it.

Number 7 is turkey brine

This is tasty brine for any poultry that will make your bird very juicy, and very gravy. This is enough brine for a 10 to 18 pound turkey, while original recipe yield is two gallons. Preparation time is five minutes; cook time is 15 minutes, while it is ready in 20 minutes.

Ingredients are:

• 1-gallon vegetable broth
• 1-cup sea salt
• 1 tablespoon crushed dried rosemary
• One tablespoon dried sage
• One tablespoon dried thyme
• One tablespoon dried savory
• 1-gallon ice water

In a large stockpot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring it to a boil stirring it frequently to be sure salt will dissolve. Remove from heat, and let cool to room temperature until it is over. When the broth mixture is cool, pour it into a clean five-gallon bucket and stir in the ice water. Then you should wash and dry the turkey. Make sure you have removed the innards completely. Place the turkey, breast down, into the brine and make sure that you filled its cavity. Place the bucket in a cool location overnight, refrigeration is not necessary. Remove the turkey carefully draining off the excess brine and pat dry while you discard excess brine. Cook the turkey as desired reserving the drippings for gravy, but keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Number 6 is crispy rice candy

Preparation time is 15 minutes, while it is ready in 2 Hours 15 Minutes.

Ingredients are:

• 2 cups crispy rice cereal
• Two cups dry roasted peanuts
• 2 cups miniature marshmallows
• 1-cup crunchy peanut butter
• 2 pounds white chocolate, chopped

In a large bowl, combine cereal, peanuts, marshmallows and peanut butter, and stir until evenly mixed. In a microwave-safe bowl, or in a double boiler, cook chocolate until melted, and stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture until mixture will be slightly runny. Drop by tablespoons onto waxed paper and let set until firm, 2 hours.

Number 5 boiled chicken

Boiled chicken meat is called for in many other recipes, and is a wonderful basic recipe to have for many uses. Preparation time is 10 minutes while cook time is 1 Hour 30 minutes, while it is ready in one Hour 40 Minutes.

Ingredients are:

• One to three pound whole chicken
• One large onion, halved - unpeeled
• Three carrots, cut into chunks - unpeeled
• 2 stalks celery, cut into chunks
• 1-tablespoon whole peppercorns
• Water to cover

Place chicken in a large pot with onion, carrots, celery and peppercorns. Then add water to cover pot and bring to a boil. Reduce heat to a gentle boil and cook for about 90 minutes. Then you have to remove chicken, let cool and shred or chop the meat.

Number 4 is pastry cream

This is classic version of vanilla pudding, where original recipe yield are three cups.

Ingredients are:

• 2 cups milk
• 1/2 cup white sugar
• 1 vanilla bean, halved lengthwise
• Six egg yolks
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• One pinch salt

Place the milk, half the sugar and the vanilla bean in a saucepan, and combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, then mix to combine. When the milk begins to boil, remove from heat and remove vanilla bean, so very slowly dribble the hot milk into the yolk mixture, stirring all the time. Then place all of the yolk mixture into the saucepan over medium heat and mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil for about 1 minute, stirring constantly. Then remove from heat and add the butter.

Number 3 is white chocolate gorp

Ingredients are:

• 2 pounds white chocolate
• 6 cups crispy rice cereal squares, e.g., Rice Chex ™
• 3 cups toasted oat cereal
• 2 cups thin pretzel sticks
• 2 cups cashews
• 1 (12 ounce) package mini candy-coated chocolate pieces

You have to melt chocolate in a large saucepan over low heat or in microwave until just until soft and stir until melted.

Number 2 killer cheesecake

Preparation time is 30 Minutes, cook time is 40 Minutes, and it is ready in 3 Hours 30 Minutes.

Ingredients are:

• 1 individual package graham crackers, crushed
• 2 tablespoons white sugar
• 1/2 cup butter, softened
• 1 1/2 teaspoons ground cinnamon
• 3 (8 ounce) packages cream cheese, softened
• 1-cup white sugar
• Three eggs
• 1 1/2 teaspoons vanilla extract
• One (16-ounce) container sour cream
• 3 teaspoons white sugar
• 1-teaspoon vanilla extract

In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon, and pulse until smooth. Press into the bottom of an 8x12 inch baking dish and combine cream cheese, 1-cup sugar, eggs and vanilla. Process until smooth, pour over crust and bake in preheated oven for 25 to 30 minutes, or until filling is set. In a small bowl, mix together sour cream, sugar and vanilla and spread over top of cheesecake. You should bake in preheated oven for 10 to 15 minutes.

Number 1 is molten chocolate cakes with sugarcoated raspberries

Dessert is individual molten chocolate cakes, and they bake in less than 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving.

Ingredients are:

• 1 cup unsalted butter or unsalted margarine
• 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
• Five large eggs
• 1/2 cup sugar
• Pinch of salt
• 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
• Eight extra-large paper muffins cups 
• Garnish:
• 1 (6 ounce) container raspberries, barely moistened and rolled in about
• 1/2 cup sugar right before serving

Melt butter and chocolate in a medium heatproof bowl over a saucepan of simmering water. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves and beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. Before serving dinner, adjust oven rack to middle position, and heat oven to 450 degrees. Line a standard-size muffin tin with eight extra-large muffin papers. Spray muffin papers with vegetable cooking spray and divide batter among muffin cups.

Bake until batter puffs but center is not set, 8 to 10 minutes and carefully lift cakes from tin and set on a work surface. Pull papers away from cakes, and transfer cakes to dessert plates and then top each with sugared raspberries and serve immediately.