For many people with diabetes, the term “desserts” may conjure up daunting feelings because they cannot even think of the luxury of eating sugar. However, that doesn’t mean you cannot satisfy your sweet tooth.
So, here are some low-sugar desserts that any person with diabetes would love!
Sugar Free Peach and Banana Cobbler
Ingredients you’ll need:
- 2-3 teaspoons of sugar substitute
- 1 tablespoon of corn oil
- 1-2 eggs
- 1 teaspoon of vanilla extract
- 1 cup of skim milk
- ½ teaspoon of ground cinnamon
- 7-8 whites peaches, sliced
- 2-3 bananas, sliced
- 2 cups of all-purpose flour
- 1-2 teaspoons of baking powder
- ½ teaspoon of slat
Instructions to Make the Sugar Free Peach and Banana Cobbler
Step 1: You start by preheating the oven to 175 degrees C (350 degrees F).
Step 2: Once you’ve greased a baking dish with butter or oil (up to you), take a bowl and add the white peaches, the all-purpose flour, teaspoons of sugar substitute and combine properly. Then, spread the mixture onto the greased baking dish.
Step 3: Now, take the same bowl you used to mix the fruits and add all-purpose flour, the baking powder, salt and the ground cinnamon and mix properly. Then pour in the skim milk, corn oil, egg, vanilla extract and sugar substitute. Once you’ve mixed it well, spread it onto the fruit layer.
Step 4: Now, put the batter into the preheated oven and let it bake for around 25-30 minutes. Five minutes before the time is over, I suggest you check on the cake. If it’s golden brown, it means the cake is ready.
Tip: You can even check by inserting a toothpick right in the middle of the cake and if it comes out clean, it means the cake is ready.
Step 5: Let the cake cook on a rack for at least 20-25 minutes before serving.
“I halved the recipe. Used whole milk instead of skim. Used honey as my sweetener. Only used 3/4 of a banana. Used half baking soda and half baking powder. Let the fruit mix rest overnight. Garnished with brown sugar and whipped cream. Nobody but me was willing to try it. Parts of it tasted like banana bread where the topping and a banana slice were touching. The peaches were mushy and turning to sauce. There was almost not enough topping to cover the fruit. The only positive I can give it was that it was simple to make.” – From Arienne
“I made this recipe as written w/ only 1 exception. I can’t do dairy so I sub’d rice milk for the nonfat milk (it seemed the closest in consistency). I didn’t have the same problem as the other reviewer w/ the batter being too thick. Mine seemed just like what i would expect. I used agave nectar for the sugar substitute. I only gave this 3 stars b/c I wasn’t huge about the bananas. I also thought the cake topping seemed more dense than i would have liked once cooked. I will probably make this again but will do only peaches next time. I will probably also add some nutmeg and will research whether using baking soda instead of powder (or a combo of the two) will fix my issue w/ the topping.” – From T
“The nutritional breakdown on this recipe intrigued me, and I had some very ripe peaches and bananas which needed to be used soon. I used Truvia for the sugar substitute, and although the peach-banana portion of the dessert was very good, I didn’t care for the cobbler topping. The recipe says to “…pour batter,” but it was so thick, I just had to drop spoonfuls on the top. And that’s OK, but I was disappointed in the taste of the topping. Followed the recipe to the letter, with the exception of using regular Georgia peaches (what I had on hand) instead of white. Really wanted to like this, and although the recipe writer says it’s good for diabetics and it may be a compromise that person’s willing to make, it’s doubtful I’ll make again.” –From L. C