Free Diabetic Recipes » Peanut

Cookie Recipe for Diabetics: Peanut Butter Chocolate Chip Bar Cookies

admin — Tue, 12 Jan 2010 08:17:42 +0000

I always tell people that being diagnosed as diabetic didn’t take away my desire for sweets. You see, we diabetics enjoy having “sweets”, too. Here is a recipe that is suitable for diabetics to enjoy as dessert or when they crave a “sweet” snack. The Peanut Butter Chocolate Chip Bar Cookies are tasty and easy. And peanut butter is good for diabetics. Your local grocery store should have the sugar-free chocolate chips along side the regular ones. I buy Hershey’s Sugar-Free Chocolate Chips at my Walmart Store.

PEANUT BUTTER CHOCOLATE CHIP BAR COOKIES

1/2 cup all-purpose flour

1/4 cup whole wheat flour

3/4 tsp baking soda

pinch salt

1 cup peanut butter

1/3 cup Splenda Brown Sugar Blend

1 egg, beaten

1/2 cup milk

1 tsp vanilla

1/2 cup sugar-free chocolate chips

Preheat oven to 350 degrees.

Coat an 8-inch square baking pan with nonstick cooking spray; set aside.

On a large sheet of waxed paper combine the all-purpose flour, whole-wheat flour, baking soda, and salt; stir together with a fork. In a bowl, mix together the peanut butter, Splenda Brown Sugar Blend, and eggs; stir vigorously until creamy. Add the milk and vanilla. Stir until smooth; add the flour mixture, stirring until well combined. Stir in the chocolate chips.

Spread the dough evenly into the prepared baking pan; pat down smooth. Bake at 350 degrees for 15 minutes or until very lightly browned at the edges. Do not over bake; or your bars will be too dry. Remove from oven and let cool 10 to 15 minutes before cutting into bars.

Peanut Butter for the Diabetic

admin — Mon, 11 Jan 2010 02:17:27 +0000

I am constantly surprised by the number of diabetics who are unaware that simple peanut butter is a great protein source that is beneficial in a diabetics diet. And once I mention it they usually look at me like I am crazy and say, “but what about fat and cholesterol?” Remember to eat everything in a reasonable amount. I am not advocating a half jar of peanut butter per serving. Most commercial peanut butters contain no trans fat and around 3 grams of saturated fat per a two tablespoon serving. Two tablespoons is quite a bit of peanut butter. Following are some easy ways to add peanut butter to your diet to help you control your blood sugar.

In a hurry at breakfast? Spread a tablespoon of peanut butter on a piece of whole grain toast.

When eating pancakes, spread with peanut butter instead of butter or margarine. Top off with sugar-free syrup.

Peanut butter, regular Jif Peanut Butter used as this example, has more protein than carbohydrates. This is important for diabetics.

Need a quick snack? Cut a slice of whole grain bread in half. Top one of the halves with a tablespoon of peanut butter, add a tablespoon of low-sugar jelly then top with the other half of the bread. Or you can eat it without the top piece of bread if you prefer.

For snacks, lunches or party platters, cut a rib of celery into three or four pieces. Stuff the inside with some peanut butter.

Slice an apple into wedges. Dip into peanut butter for snacking. The protein in the peanut butter will help to counteract the natural sugar in the apple.

When eating out and tempted by dessert, eat a few bites or small slice of peanut butter pie. This should be after eating meat or other protein during your meal. I have done this several times at a local steakhouse and it has never caused my blood sugar to go over 120.

At a birthday party and want a piece of cake? Ask the hostess for a small slice of cake and a tablespoon of peanut butter. I always do this and it has never increased my blood sugar.

Peanut Butter Recipes Suitable For Diabetics: Peanut Butter Fudge and Frosty Peanut Butter Pie

admin — Thu, 07 Jan 2010 19:14:32 +0000

Peanut butter can be an important part of a diabetic’s diet. The protein it contains is useful in counteracting the sugar or carb components in desserts. Here is a PB Fudge recipe and a Frosty PB Pie are both suitable for diabetics. They are also tasty for non-diabetics. The Fudge is a great way for diabetics to satisfy that aggravating sweet tooth. The Pie combines two favorites, peanut butter and chocolate.

SUGAR-FREE PB FUDGE

2 cups Splenda

dash of salt

2/3 cup evaporated milk

2 tbsp crunchy peanut butter

1tsp vanilla extract

4 tbsp butter

In a medium-sized heavy saucepan, combine Splenda, salt and milk. Bring to a boil and ball until mixture forms a soft ball when dropped into cold water. Remove from the heat and add peanut butter, vanilla and butter. Beat hard as you can until the mixture is no longer glossy and is thickening. Pour into a pan that has been sprayed with non-stick cooking spray. The size pan you use will determine the thickness of the fudge. Score into squares and add a pecan half to the top of each square if desired.

FROSTY PB PIE

4 oz cream cheese, softened

1/4 cup peanut butter

1/4 cup Splenda

1 tsp vanilla extract

1 tub (8 oz) frozen sugar-free whipped topping, thawed

2 tsp sugar-free chocolate syrup

1 chocolate crumb crust–recipe follows

In a mixing bowl, beat the cream cheese, pb, Splenda, and vanilla until smooth. Fold in the whipped topping. Spoon into prepared crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. Remove from freezer for 30 minutes before serving.

Crust:

1 cup sugar-free chocolate wafer crumbs

3 tbsp butter

1 tbsp Splenda

Blend all ingredients together. Press onto the bottom and sides of an 8-inch pie plate.

How to Make a Chocolate Drizzled Peanut Butter Cake that is Diabetic Friendly

admin — Sun, 15 Feb 2009 15:54:34 +0000

Treat yourself or surprise a diabetic friend with this yummy Chocolate Drizzled Peanut Butter Cake that is diabetic friendly. Now don’t sit down and eat half the cake! For diabetics, especially, it is important not to overindulge in anything and that includes cake. But you can certainly enjoy this cake in moderation. So go ahead, pour yourself a cup of coffee and have a piece of cake.

CHOCOLATE-DRIZZLED PEANUT BUTTER CAKE

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/4 cup peanut butter

3 tbsp canola oil

1/3 cup Splenda granular

1/4 cup packed Splenda Brown Sugar blend

1 large egg

3/4 cup buttermilk

1 tsp vanilla

1/4 cup sugar-free chocolate chips

Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonstick cooking spray and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt; mix together well. Set aside.

In a medium mixer bowl, combine the peanut butter and oil; beat at medium speed until smooth. Beat in the Splenda granular and the Splenda Brown Sugar Blend until blended. Beat in the egg.

Alternately add the flour mixture and the buttermilk to the peanut butter mixture, beginning and ending with the flour mixture. Beat well after each addition. Beat in the vanilla.

Spoon the batter into the prepared pan and smooth the top. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and allow to cool completely on the wire rack.

Melt the chocolate in the microwave until smooth when stirred. Drizzle over the cake.

Yield: 9 servings