Cool desserts for the diabetic

It’s hot. And all you want is something cool, but you have to monitor your insulin levels. Not to worry, I have some very refreshing diabetic desserts for you. These are cool, refreshing and best of all EASY.
I hope your diabetic family members enjoys these as much as mine does, and, of course, you don’t have to be a diabetic to indulge.

Hold-That-Lime Strawberries

Sweet juicy berries are ideal for scooping this citrusy sour cream dip.

1 8-ounce carton fat-free or light dairy sour cream
2 tablespoons powdered sugar
2 teaspoons finely shredded lime peel
1 tablespoon lime juice
3 cups fresh strawberries

For lime dipping sauce, in a small bowl, stir together sour cream, powdered
sugar, lime peel, and lime juice. Cover tightly with plastic wrap.

Wash strawberries but do not remove stems or caps. Drain strawberries on
several layers of paper towels. Serve berries with lime dipping sauce.

Pear-Rhubarb Crisp

Whole grain cereals increase the fiber in this low-sugar fruit crisp and make the topping very easy to fix.

4 medium Bartlett pears or Rome apples (cored and thinly sliced)
2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb
1/4 cup all-purpose flour
1/4 cup honey
2 tablespoons apple juice
1 cup oat square cereal, crushed
1/4 cup whole bran cereal, crushed
1/4 cup sliced almonds or chopped pecans
2 tablespoons butter, melted
1 tablespoon honey
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed

Preheat oven to 375 degrees F. In a large bowl, combine pears or apples,
rhubarb, and flour. Add 1/4 cup honey and apple juice, toss gently to coat.

Put fruit mixture to a two quart square baking dish. Cover and bake for 30 to 40
minutes or just until pears or apples are tender.

In a medium bowl, combine crushed cereals and nuts.
Add butter and the 1 tablespoon honey; toss to coat. Sprinkle over partially baked
fruit mixture. Bake, uncovered, about 10 minutes more or until fruit is very tender
and topping is lightly browned.

Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped
dessert topping.

If using frozen rhubarb, measure while still frozen. Thaw in a large bowl about one hour or until the fruit is partially thawed but still icy, do not drain.


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