Anyone know any great desserts? Suitable for diabetics!

How about Carrot cake: 1 cup liquid shortening, 2T gran. sugar replacement, 4 eggs 1/2 cup water, 2 cup flour, 1 tsp baking powder, 1 tsp of baking soda 2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp salt 1/2 cup pecans, 3 cup carrot grated. Beat shortening, sugar replacement, eggs til lemon colored. Add water, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in pecans, and carrot. Pour into well greased and floured 3 qt tube pan. 350 degrees for 30-40 minutes. or til done. How about Hermit cookies: 1/2 cup shortening, 3 T granulated brown sugar replacement 1 egg, 1 1/2 cup flour, 1 tsp cinnamon, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/3 cup skim milk, 1/3 cup raisins, chopped and 1/4 cup walnuts Cream shortening and sugar replacement. Add egg and beat til light and fluffy. Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves. Add milk. Fold in raisins and walnuts. Drop by tsp onto lightly greased cookie sheet 2 to 3 inches apart. Bake 350 degrees for 12 to 15 minutes. Hope you can use these. Good luck!!

Pomegranate Dessert SUBMITTED BY: Robyn Webb "An elegant dessert. Preparation Time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association." INGREDIENTS 3 cups mashed pomegranate pulp, light-colored membrane removed 1 tablespoon rose water 1 tablespoon lemon juice 2 tablespoons white sugar DIRECTIONS In a medium-size mixing bowl, combine pomegranate pulp, rose water, lemon juice, and sugar and chill for several hours. Serve chilled in dessert dishes. Honeysuckle Pineapple SUBMITTED BY: Robyn Webb "Pineapple wedges marinated in honey, brandy and lemon juice and grilled. A hot, sweet island-flavor treat! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association." INGREDIENTS 4 slices fresh pineapple 1 1/2 tablespoons honey 2 tablespoons cherry brandy 1 teaspoon lemon juice DIRECTIONS To Marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple; coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour. Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized. Tropical Mango Mousse SUBMITTED BY: Robyn Webb "There's nothing quite so refreshing as mangos! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association." INGREDIENTS 2 mangos - peeled, seeded, and cubed 1 banana 2/3 cup nonfat plain yogurt 2 teaspoons honey 6 cubes ice 1 teaspoon vanilla extract DIRECTIONS In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. Cut into small squares for pick ups! Buttermilk, made from nonfat milk, is low in fat -- with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 1 C water 1/3 C canola oil 2 C flour 2 C sugar 1/4 C cocoa 1/2 C buttermilk 1 teaspoon baking soda 1 large egg white, well beaten Chocolate Buttermilk Frosting Makes About 3 1/2 Dozen Brownies Preheat oven to 400° F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased jelly roll pan coated with nonstick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. Per Serving (Brownies and Icing): 135 Calories; 2g protein; 26g carbohydrate; 1g dietary fiber; 0 mg cholesterol; 59 mg sodium; 4g fat. Diabetic Exchanges: 1 other carb; 1 fat.

The Italian Cream Cake is still my favorite cake ever so what can be even more decadent than adding chocolate to an all time favorite. I love to top the cake with toasted coconut and toasted pecans (about 2 tablespoons each) for the added touch. 1/2 cup margarine 1/4 cup canola oil 2 cups sugar 2 large eggs, separated 2 cups all-purpose flour 1/4 cup cocoa 1 teaspoon baking soda 1 cup buttermilk 1 tablespoon vanilla extract 1 teaspoon coconut extract 1/2 cup chopped pecans 1/2 cup flaked coconut 4 large egg whites Chocolate Cream Cheese Icing 1 package (8 oz.) reduced-fat cream cheese, softened 3 tablespoons margarine 1 box (16 oz. )powdered sugar 1/4 cup cocoa 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract Makes 20 Slices Preheat oven to 350°F. Coat three 9-inch pans with nonstick cooking spray. In a mixing bowl cream the margarine and oil. Gradually add the sugar and beat until light and fluffy. Add the 2 egg yolks, one at a time, beating well after each addition. Mix the flour, cocoa, and baking soda together. Add the flour to the sugar mixture, alternating with the buttermilk and ending with the flour. Beat after each addition. Add the vanilla, butter, and coconut extracts and the pecans. In a mixing bowl, beat all 6 egg whites until stiff peaks form. Fold the beaten egg whites into the batter mixture. Pour the batter evenly into the cake pans. Bake for 20 to 25 minutes, until the tops spring back when touched. Cool the cakes in the pans for 10 minutes, then turn them out onto racks to cool thoroughly. Prepare the icing: in mixing bowl, beat the cream cheese and margarine until smooth. Mix together a little powdered sugar with cocoa and cinnamon and add to cream cheese mixture. Gradually add remaining powdered sugar beating until light. Blend in the vanilla. Frost the layers and sides of the cake with Cream Cheese Icing. Calories 382 Protein (g) 5 Carbohydrate (g) 56 Fat (g) 16 Calories from fat (%) 36 Saturated Fat (g) 4 Dietary Fiber (g) 1 Cholesterol (mg) 30 Sodium (mg) 225 Diabetic Exchanges: 3.5 other carbohydrate, 3 fat