Here are our 4 best diabetic dessert recipes, approved by Dr. Rupali Datta, Chief Clinical Nutritionist at Fortis-Escorts Hospital.
First, the good news; contrary to popular belief, “a diabetes diagnosis doesn’t mean you have to give up sweets, especially if you’ve been diagnosed with Type 2 diabetes”, says Dr. A. K. Jhingan, a diabetologist from Primus Hospital and Chairman of Delhi Diabetes Research Center. He adds, “If people are too restrictive and don’t allow themselves to indulge every now and then, they can get frustrated and go on binges”. Now, the reality; diabetics can enjoy desserts, but they have to choose carefully and limit their portions. A healthy diabetic diet is all about balance, so consider cutting backing on other carbs during the meal to leave room for desserts. After all, moderation is the key.
Dr. Manoj K. Ahuja, Sukhda Hospital, suggests, “Don’t use full-fat milk if you’re preparing sweets at home. Also, replace sugar with natural sweeteners such as jaggery and dates”.
And if you’re a fruit lover, you’re in luck. Eating fruits is the easiest and healthiest way to dress up desserts due to the natural sweetness and fiber content. According to Shilpa Arora, a renowned health practitioner and nutritionist, “the best fruits for diabetics
include pomegranates, grapes, apples, blueberries, strawberries, guava, watermelon, cherries, papaya and oranges”. So you can dig into a parfait with whipped cream, topped off with berries, as long as you skip the sugar.
For times when your taste buds scream for something a little more decadent, we’ll make sure that having diabetes doesn’t stop you from doing the things you enjoy, especially celebrating festivals
with your loved ones (and a platter of sweets). Presenting: Our 4 best diabetic dessert recipes
with a low glycemic index as recommended by Dr. Rupali Datta, Chief Clinical Nutritionist at Fortis-Escorts Hospital.
1. Fig Mousse
Recipe by Chef Niru Gupta
This luscious pudding is the perfect finish to any meal, and surprisingly ready in a jiffy. Top it off with a sprinkle of cinnamon, fresh figs and chopped walnuts, for that dreamy touch.
Recipe by Chef Niru Gupta
You would assume a heavenly phirni is too sinful to appear on a diabetes-friendly menu, but things aren’t always as they seem. Introducing: A classic sweet pudding made with rice, milk, almonds, cardamom, a layer of pistas and flavoured with rose essence. This recipe is just the ticket when you’re craving something sweet.
3. Ragi Oats Ladoo
1 1/2 cup ragi flour
1 cup oats flour
20 dates (ripe)
1/4 cup milk
1 Tbsp ghee
1 tsp green cardamom powder
1/4 cup white sesame seeds
1/4 cup coconut powder
12 cashew nuts
artificial sweetener (to taste)
1. Dry roast the oats lightly and then grind in a mixer.
2. Remove the seeds from the dates and blend 15 of them with milk in a blender into a paste.
3. Cut the remaining dates into small pieces.
4. Dry roast white sesame seeds.
5. Dry roast cashew nuts.
1. Take a dash of ghee in a pan and roast the oats flour on low flame for a few minutes.
2. Now take another pan and heat the remaining ghee to roast ragi flour until the rawness is removed on low flame.
3. Mix the oats flour with ragi flour, keeping on low flame. Then add the dates paste and mix well.
4. Add some artificial sweetener, plus cardamom powder and mix well. Keep on low flame for few minutes and then remove from flame.
5. Cool for some time, and then add the pieces of dates. Add the remaining honey thereafter, and mix well into the dough.
6. Using your hands, form the dough into the shape of a ladoo and add 1 cashew in each.
7. Mix the sesame seeds with coconut powder, then roll the 12 ladoos in the same for coating and voila!
4. Pumpkin Oats Cake
1 cup peeled and grated pumpkin (approximately 250 gm, preferably raw)
¼ cup artificial sweetener
1/2 cup wheat flour
2 Tbsp fine semolina
2 Tbsp quick rolled oats
1 Tbsp skimmed milk
1/4 tsp grated nutmeg
1 small pinch of salt
1/2 tsp baking powder
2 pinch of soda bi-carb
4 tsp clarified butter
1 Tbsp almond flex
1. Combine the grated pumpkin with 2 teaspoon ghee in a microwave proof bowl, and then pop it in the microwave for 3 minutes.
2. Add artificial sweetener, mix together, and then microwave again for 20 seconds.
3. Add wheat flour, semolina, oats, skimmed milk, nutmeg, salt, soda, baking powder to the pumpkin mixture and mix well.
4. Preheat the oven, and let this mixture rest for 10 minutes.
5. Grease a microwave proof bowl with a little ghee and then pour the mixture in it.
6. Bake for 20 minutes on 200 C. Then remove from oven, sprinkle some almond flex and little ghee on top.
7. Bake again for 20 minutes on 200 C, and garnish with a cherry.