Diabetes is a very common problem and a very troubling one too, especially for sweet lovers. Having desserts uplifts our mood, tickles our taste buds and makes us feel the true blue festive vibe. So, why should diabetics control their cravings during the festive season? We bring you 3 diabetic-friendly dessert recipes for this festival season!
It is hard not to crave for desserts during the festive season. With all sorts of desserts lying around, the temptation forces us to break all our diet plans and restrictions. But for diabetics, gorging on those desserts can fire up their blood glucose levels.
Health Shots is here with 3 diabetic-friendly dessert recipes which swaps unhealthy ingredients like processed sugars with alternative ingredients which have a low glycemic index (GI) and don’t affect the blood sugar levels in diabetic patients.
*Roasted Peanuts (optional)
*Roasted melon seeds (optional)
1. Cut the dry coconut into two halves and grate it. Then add the grated coconut into a blender and make a powder out of it.
2. Take a pan and saute the powdered coconut for 2-3 minutes in it, on a low flame.
3. Add some crushed jaggery to the pan, then add 2-3 tbsp of ghee to it. You can also add some roasted and crushed peanuts, and roasted melon seeds if you want.
4. Let this mixture cool down to set. Then cut it into square pieces to make a barfi out of it.
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1. Boil 2 cups of skimmed (low fat) milk and then add ⅔ cup of vermicelli to it
2. Cook this for 5 minutes and keep stirring continuously so that it doesn’t burn and stick to the bottom of the pan.
3. Now you can add some artificial sweetener or jaggery or rice syrup to this mixture. These are all healthy replacements of the processed sugar.
4. Stir well and turn off the gas. You can garnish this with some almond shavings.
1. Take a pan and heat some dates in it until they become soft. Dates is a natural sweetener and eliminates the need for any other sugar products.
2. Add the powdered coconut to the dates.
3. Now put this mixture in a blender along with the roasted nuts and blend them all until you get a coarse mixture.
4. Roll this mixture into small ladoos and then roll the ladoos in the powdered coconut for the coating.