As summer slowly melts into fall, the flavors of food change along with the seasons. In the fall, people start to crave foods such as apples, pumpkin and chocolate. Discover healthy diabetic desserts for fall that taste great and won’t make you feel guilty.
- Apple dippers are a perfect way to end a fantastic fall day. Go apple picking to get exercise and fresh air. When you get back home, slice the apples into wedges and serve with a bowl of sugar-free Jello chocolate pudding. It only takes five minutes to prepare and tastes as yummy as a fondue -without all the work. Serve a handful of walnuts on the side for added flavor.
- Baked apples are another way to celebrate the fall season and fill the house with a pleasant aroma. Slice apples into wedges and place in a shallow, 8″ round baking pan filled with 1/8 inch of water or diet soda. Sprinkle brown sugar substitute and cinnamon liberally over the apples. Add a handful of chopped walnuts and a handful of dried oats over the top. Bake at 350 degrees for about 15 minutes, until the topping is browned and the apples are soft.
- Get the colors of candy corn without all the sugar. Prepare a package of sugar-free Jello vanilla pudding and a package of sugar-free orange Jello gelatin according to the instructions on each package. Use a cup or custard dish to make a colorful dessert. Put the vanilla pudding on the bottom, then a layer of orange gelatin. Top with a dollop of fat-free whipped cream. It looks just like fall candy corn!
Nothing is easier to make or more decadent to eat than a no-bake pumpkin cheesecake in the fall. All it takes is some basic ingredients and some patience to wait while the cake sets.
Low-fat graham cracker crust in a deep dish pan.
3 8-ounce packages of reduced fat cream cheese.
1/2 cup of brown sugar substitute.
1/2 cup skim milk.
2 teaspoons vanilla.
1 15-ounce pumpkin can.
1 envelope of unflavored gelatin.
1/2 teaspoon nutmeg.
1/2 teaspoon cinnamon.
1/8 cup orange juice.
1/8 cup pineapple juice.
Handful of roasted pumpkin seeds.
Make sure to get a low-fat, prepackaged graham cracker crust in a deep dish pan or transfer it into your own deep dish pan. Combine the cream cheese, 1/4 cup brown sugar substitute, 1/4 cup of milk and vanilla in the blender and mix until smooth. Put in a bowl and set aside. Blend together the rest of the reduced fat cream cheese, the remaining 1/4 cup brown sugar substitute, 1/4 cup of skim milk, pumpkin, cinnamon and nutmeg until they are smooth. Get a small saucepan and sprinkle the gelatin over the pineapple juice and orange juice. Let them stand for a few minutes then cook over low heat, stirring until the gelatin dissolves. Stir 1 tablespoon of the gelatin and juice into the cheese mixture and the rest into the pumpkin mixture. Pour the pumpkin mixture over the crust in the pan, and then pour the white cream cheese mix over the pumpkin. Put a few roasted pumpkin seeds on top for autumn decoration. Chill for several hours then serve. It’s a perfect way to top off fall dinner parties.
Appreciate all the rich tastes of fall without any of the worry. These mouthwatering diabetic desserts are healthy, low-sugar and low-fat. They are so yummy that everyone is sure to want a serving!