Low-Prep, Diabetes-Friendly Desserts to Satisfy Your Sweet Tooth
Dessert doesn't have to be a bad word if you have diabetes.
Dark chocolate - low in sugar, high in decadence. Look for at least 70% cocoa and stick to 1 ounce at a time.
Dates - dip them in almond butter for an extra kick!
Banana ice cream - blend frozen bananas until it reaches a smooth, soft-serve consistency. It can be re-frozen or eaten right away.
Frozen grapes - freeze individual grapes in a zip-lock bag, and enjoy whenever a sugar craving strikes.
Yogurt and Fruit Parfait
In a jar or glass, layer nonfat yogurt with berries, nuts and seeds, and unsweetened granola.
Avocado Cocoa Mousse
In a blender or food processor, whip avocado, pitted dates, cocoa powder, and cinnamon until smooth and creamy.
Drizzle halved apples with olive oil and lots of warm spices like cinnamon, cardamom, and nutmeg. Roast face up in an ovenproof dish at 375°F for 30-40 minutes until soft and fragrant.
In a jar or glass, mix ¼ cup chia seeds with 1 cup milk of choice. Add vanilla extract, cinnamon, and a small amount of frozen berries, if desired. Seal and let rest at least 4 hours or overnight. These will last up to a week in the refrigerator.
In a good processor, combine pitted dates or dried figs with your favorite unsalted nuts, spices, and a pinch of salt. Roll the sticky mixture into balls or press into a small pan and cut into bars.
Halve fresh peaches or plums, remove the pit, and top each half with low-fat ricotta cheese and a sprinkle of cinnamon. The peaches can be served fresh or lightly baked for a sweeter, warm variation.
Dark Chocolate Bark
Melt dark chocolate in the microwave or on the stovetop. When melted, pour the chocolate into a thin layer on a parchment or wax paper-lined baking sheet. Top with nuts, berries, seeds, or pretzels. Pop the tray in the refrigerator or freezer to set up, and then break bark into small irregular shapes to snack on.