10 Easy to Make Diabetic Desserts (recipes)

Berry Yogurt Salad


3 cups strawberries, sliced

2 cups blueberries

2 cups raspberries

½ cup plain yogurt

1 tablespoon honey

1 tablespoon lemon juice

¼ tablespoon vanilla extract

In a small bowl, whisk together yogurt, honey, lemon juice, and vanilla extract. In a large bowl, combine berries. Add yogurt mixture to berries, and gently toss to coat evenly.

Peanut Butter Bites


½ cup peanut butter

¼ cup flaked coconut (unsweetened)

¼ cup dry milk powder

½ cup rolled oats

½ teaspoon cinnamon

¼ cup wheat germ

¼ cup unsweetened apple juice

Mix peanut butter, coconut, and milk powder in a large bowl. Stir in other ingredients. Combine evenly.

Shape mixture into 1-inch balls. Chill in refrigerator for one hour before serving.

Sugar Free Brownies




½ cup margarine

¼ cup unsweetened cocoa powder

2 eggs

1 cup granular sucralose (Splenda artificial sweetener)

¾ cup flour

1/8 teaspoon salt

¼ cup milk (skim or low-fat)

½ cup walnuts, chopped


Preheat oven to 350˚. Spray nonstick spray in an 8×8 inch pan.


Over medium heat, melt margarine and cocoa powder together, stirring occasionally. When mixture is smooth, set aside to cool.


In a large bowl, beat eggs. Stir in sucralose.


Combine flour and salt in a separate bowl. Stir into egg mixture. Add margarine and cocoa mixture, followed by milk and walnuts, and stir until well-combined. Pour into pan and bake for 25-30 minutes.

Chocolate-Coconut Bananas


2 bananas, sliced

4 teaspoons cocoa powder, unsweetened

4 teaspoons shredded coconut, unsweetened

Roll each banana slice in cocoa powder. Shake off excess, then roll in coconut.

Fruit Granita


4 cups melon (cantaloupe, watermelon, or honeydew), cubed

1 cup apple juice, unsweetened

¼ cup lime juice

2 cups fresh berries


Combine melon, apple juice, and lime juice in a blender and puree until smooth. Pour into a glass baking dish and place in freezer on a level surface. Freeze for 3-4 hours, stirring with a fork every 30 minutes. Remove from pan and place into an airtight container for at least one more hour. Scrape into shallow bowls using a spoon. Garnish with fresh berries.

Oatmeal Thumbprint Cookies


2 cups rolled oats

2 large bananas, mashed

3 tablespoons ground flaxseed

1 teaspoon cinnamon

1/8 teaspoon salt

8 teaspoons jam, unsweetened

Preheat oven to 350˚. Spray a baking pan with nonstick spray, or line with parchment paper.

Pulse the oats in a food processor to form a coarse meal. Stir together with mashed banana, flaxseed, cinnamon, and salt, until well-combined.

Scoop dough into ten mounds. Press thumb into the center of each mound, to create a small well. Fill each well with jam.

Bake for 11-13 minutes. Cool for ten minutes before serving.

Banana “Ice Cream”


4 bananas, preferably very ripe

Optional: berries, nuts, or semi-sweet chocolate chips, for topping

Peel bananas and freeze completely. Process in food processor until smooth. Top with preferred toppings.

Cherry Tahini Energy Balls


½ cup walnuts

½ cup raisins

½ cup dried cherries

2/3 cup tahini

½ cup shredded coconut, unsweetened

Blend all ingredients in food processor. Shape into 20-25 balls. Place in sealed container in freezer.

Tropical Fruit Bars


1 ½ cups dried mango, diced

1 cup dried apricots, diced

¼ cup shredded coconut, unsweetened

2 tablespoons coconut oil

1 teaspoon vanilla extract

Blend all ingredients together in a food processor for approximately three minutes, or until dried fruit has broken into crumb-sized pieces. Place mixture in an 8×8 inch pan and flatten. Place in refrigerator for at least one hour. Cut into squares and serve.

Melon Cups


2 cups cantaloupe, chopped into cubes

2 cups honeydew melon, chopped into cubes

2 cups seedless watermelon, chopped into cubes

Optional: 1 tablespoon honey

Combine the melon cubes in a large bowl. If desired, add the honey and toss to coat. Serve in glass cups or small bowls.