<p>Each year I cook a holiday dinner at my house for two dear girlfriends. One was diagnosed with diabetes a few years ago. At the last dinner I found an interesting pumpkin recipe for dessert, but I’d love to do something different this year. Any recipes or websites to recommend? </p>
<p>Also… I have an open bag of Splenda from last year. Not sure about shelf life. Should I discard it?</p>
<p>I am not diabetic but I live by Splenda (sucralose) because I have a mighty sweet tooth and am trying to lose weight. You can use sucralose in just about any dessert recipe. I use about 2/3 the amount I would use of sugar because it is sweeter. In fact, I have a batch of oatmeal cookies in the oven now made with Splenda. </p>
<p>You should not whip Splenda (ie. creaming butter & sugar, meringue) because it gets gummy, and anything that gets its thickening from cooking down sugar will not work. You can make meringue, but you need to beat the egg whites with a little cream of tartar and then fold the Splenda in at the end to make it sweet. </p>
<p>I make all my favorite gelatin dishes by substituting the appropriate flavor of kool-aid made with Splenda and unflavored gelatin. </p>
<p>I also made pears poached in red wine for Thanksgiving, using Splenda. The “syrup” doesn’t thicken, but it tastes great.</p>
<p>My DD is diabetic and we have been using Splenda to vary our traditional recipes. Here is a link to their site. [No</a> Calorie Sweetener Recipes | SPLENDA](<a href=“http://splenda.tastebook.com/]No”>http://splenda.tastebook.com/)</p>
<p>Another dessert I have made several time is Pavlova. [Pavlova</a> Recipe - New Zealand Pavlova Dessert Recipe](<a href=“http://homecooking.about.com/od/cakerecipes/r/blc4.htm]Pavlova”>New Zealand Pavlova Dessert Recipe) I used Splenda instead of sugar and since it is already superfine it came out ok. Also since it is such a small amount of sugar to make the pavlova I sometimes don’t even bother. The best part of this dessert is that you can add fresh fruit and it is a very light treat. </p>
<p>Answer to your question from the Splenda website:
Can I use the SPLENDA® No Calorie Sweetener Granulated and Packets that I purchased over a year ago?</p>
<p>Yes. There is no expiration date required on either SPLENDA® No Calorie Sweetener Granulated or Packet products. These products are very stable and can remain in your home for years without losing sweetness. However, they should be stored in a cool dry place to avoid moisture.</p>
<p>Good luck. You are such a good friend, some people don’t even bother to make adjustments to parties. 8-)</p>
<p>some nice recipes here
[Linda’s</a> Low Carb Menus & Recipes - Dessert Recipes](<a href=“http://www.genaw.com/lowcarb/dessert_recipes.html]Linda’s”>Linda's Low Carb Menus & Recipes - Dessert Recipes)</p>
<p>Also check out [Diabetes</a> Forum - Join 39,997 Friendly Members!](<a href=“http://www.diabetesdaily.com/forum/]Diabetes”>Diabetes Daily Forums)</p>
<p>I would check out the Hungry Girl web site. Lots of low sugar desserts.</p>
<p>Thanks for the quick and helpful tips! </p>
<p>“However, they should be stored in a cool dry place to avoid moisture.” - No problem there. Colorado is VERY dry.</p>
<p>CM - I live in AZ, I hear ya. Good luck.</p>
<p>I went with a recipe that uses orange jello and cottage cheese
[Orange</a> Cottage Cheese Dessert Recipe by Diabetic Foods | ifood.tv](<a href=“http://www.ifood.tv/recipe/orange-cottage-cheese-dessert]Orange”>http://www.ifood.tv/recipe/orange-cottage-cheese-dessert)</p>
<p>It was actually pretty good. I made it in cone shaped wine glasses. I put clementine (small) orange sections on top. Very pretty, but for the holiday red jello would have been even prettier.</p>
<p>I make a cheesecake for a diabetic friend. I simply substitute Splenda for sugar in all places, and then use ground pecans instead of graham crackers in the crust. I make it every year for her birthday, and she is in heaven. She is very reluctant to share it with anyone. I also used to make it for a friend who followed the Adkins diet. There are no carbs in the recipe. </p>
<p>I do use less Splenda than is called for, and I add additional vanilla and almond extract. Everyone seems to like it, even non diabetics.</p>
<p>We have diabetes in our family. Unfortunately–or fortunately, depending on how you look at it—healthy eating for a diabetic is not a simple matter of substituting for sugar. It’s about carefully counting and controlling all carbohydrates at each meal and throughout the day. A diabetic can eat a regular dessert with sugar, so long as they’re avoiding carbs elsewhere—e.g., skipping the mashed potatoes during the main meal and saving the allowable carbs for dessert. Sure, other things equal, less sugar is better, but sugar per se is no worse for diabetics than other carbs; a fruit pie made with a sugar substitute can still have tons of carbohydrates in the crust and in the fruit itself, and eliminating the sugar simply doesn’t address that.</p>
<p>Here’s a general discussion on this topic from the highly regarded Joslin Diabetes Center, affiliated with the Harvard Medical School and probably the world’s leading center for diabetic research:</p>
<p>[The</a> Truth About the So-Called “Diabetes Diet” | Joslin Diabetes Center](<a href=“http://www.joslin.org/the_truth_about_the_so-called_diabetes_diet.html]The”>Education Programs and Classes | Joslin Diabetes Center) </p>
<p>And here’s a list of over 1,000 low- or moderate-carb desserts, complete with carb and calorie content per serving:</p>
<p>[Diabetic</a> Recipes](<a href=“http://www.dlife.com/diabetes/diabetic-recipes/category-Desserts.html]Diabetic”>http://www.dlife.com/diabetes/diabetic-recipes/category-Desserts.html)</p>
<p>When my friend comes to dinner (usually just at Christmans), I try to have the recipes and nutritional breakdown available. That helps her plan her eating.</p>
<p>Yikes! I’ve been a type 1 diabetic for 24 years and I rarely, if ever, count calories. I test myself often, and try to stay at a reasonable level of carbs per lunch and dinner (about ~30 carbs), but I never count. I just know that if I’m going to eat out or at someone’s house and have a dessert, then take a few more units of Regular Insulin and I’m covered. If I miscalculated, I’ll know in a few hours, or much less, and correct. My weight of 120 lbs/5’6" hasn’t changed in those 20 years and I think that’s because I don’t obsess about eating (or what I’m “denying” myself).</p>
<p>CM: I think it’s wonderful that you’re aware of your friend’s medical issues, but what would happen if you didn’t focus on some kind of “special dessert for diabetics”. Instead, just make something delicious and allow your friends to decide to eat it or not. As my husband says, there are just some foods that go together: pretzels and salt, Christmas cookies and sprinkles. It’s not like you’re going to serve a dessert without sugar. I say go ahead with the real thing. BUT, I also think most recipes are too sweet, so cutting back a little of the sugar is good for everyone.</p>