Diabetic Blueberry Dessert Cake Recipes

BLUEBERRY CRISP (DIABETIC)

Blueberry Crisp (Diabetic) image

Make and share this Blueberry Crisp (Diabetic) recipe from Food.com.

Provided by lazyme

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups unsweetened blueberries, fresh or 2 cups unsweetened blueberries, frozen, thawed and well-drained
1 tablespoon flour
1 tablespoon sugar
1/2 cup old fashioned oats, slow-cooking
1 teaspoon cinnamon
1 tablespoon flour
1 tablespoon brown sugar
2 tablespoons butter, melted

Steps:

Filling:.
Toss together flour and sugar.
Mix together with blueberries and place in a 9x9 inch glass baking dish.
Topping:.
Mix all topping ingredients together.
Sprinkle on top of blueberry filling.
Bake at 350 degrees for 45 minutes.
Makes 6 servings.
Per Serving:.
110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.

Nutrition Facts : Calories 113.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.5, Carbohydrate 17.6, Fiber 2.4, Sugar 8.8, Protein 1.4

SUGAR FREE BLUEBERRY COFFEE CAKE

Sugar Free Blueberry Coffee Cake image

A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.

Provided by IBSERVICE

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 ½ cups granular sucrolose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1 ¾ cups fresh or frozen blueberries
1 ½ cups malitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter, softened

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g

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