What kind of Christmas cookies/treats can i make for a diabetic?

I want to make Christmas cookies/treats as gifts, but my boyfriends grandma is diabetic. Is there anything I can make that will taste amazing and she will be able to enjoy too?What kind of Christmas cookies/treats can i make for a diabetic?If you have a cookie press and want to make her some Spritz cookies in Christmas shapes, I have found a sugar-free recipe:



SUGAR-FREE SPRITZ COOKIES

Submitted by: JENIFROUFROU



These cookies are made with splenda. Texture is soft and buttery, perfect for Christmas cookies.



1/2 cup butter flavor crisco

4 oz. cream cheese, softened

1/2 cup splenda

1 large egg yolk

2 tbsp. vanilla extract

1 tbsp. almond extract

1-1/2 cups all purpose flour

1/2 tsp. salt



Preheat oven to 400潞 F.

Cream together crisco, cream cheese, and splenda. Add egg yolk and extract. Mix well.

Sift flour and salt. Add gradually to mixture, mixing until well incorporated each time.

Fill cookie press and press desired cookie shapes onto ungreased cookie sheet. Bake 10-12 minutes. Do not brown. Yield - 3 dozen cookies.

You may try different flavors of extract for variation.What kind of Christmas cookies/treats can i make for a diabetic?My Mums also diabetic sadly there isn't many christmas recipes for diabetics but for the past 2 years ive made my mum



fruit %26amp; bread pudding and she has loved it.



Ingredients



3 slices enriched white bread

1 1/2 med. bananas, peeled and sliced

1/2 c. sliced peaches with juice

1/2 c. cranberries

1/2 c. brown sugar replacement

1/2 tsp. ground cinnamon

1/3 c. water

1/2 tsp. banana extract

1/2 tsp. brandy extract

Grated nutmeg (optional)



Method



On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes. Combine toast cubes and fruits. Dissolve brown sugar and cinnamon in water. Add extracts. Pour over fruit mixture, turn with spatula until well coated. Let stand 5 minutes. Turn again, scraping down sides of bowl. Place mixture in one-quart size oven-proof casserole. Bake uncovered for 30 minutes. Serve warm with dusting of grated nutmeg.



Makes 3 servings.





This site also has a few over recipes on;http://www.your-diabetes.com/Diabetic-Ch鈥?/a>What kind of Christmas cookies/treats can i make for a diabetic?Rich fruit ring cake



85 g (1 cup) dried cranberries



85 g (2/3 cup) sultanas



85 g (1 cup) dried pears



85 g (1/3 cup) stoned prunes



85 g (1/2 cup) dried figs



85 g (1/2 cup) stoned dried dates



250 ml (1 cup) apple juice



55 g (1/2 cup) pecan nuts



55 g (1/4 cup) crystallised ginger, chopped



Finely grated rind and juice of 1 lemon



5 tablespoons (100ml) sunflower oil



1 egg



80 g (1/3 cup) dark brown sugar



125 g (1 cup) self-raising flour



115 g (3/4 cup) self-raising wholemeal flour



1 teaspoon baking powder



2 teaspoons ground mixed spice



3鈥? tablespoons milk, as needed



FOR DECORATION:



2 tablespoons apricot jam



55 g (1/4 cup) glac茅 cherries



30 g (1/4 cup) hazelnuts



35 g (1/3 cup) pecan nut halves



35 g (1/3 cup) walnut halves



55 g (1/4 cup) crystallised ginger, sliced



Icing sugar

Sponsored by:





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Preparation method

1. Use a 23cm ring tin and brush with a little oil. Chop all the dried fruits into small pieces and place in a saucepan with the apple juice; bring slowly to the boil over a moderate heat. Then simmer gently, covered, for about 4 minutes or until the fruit begins to absorb the liquid.



2. Remove pan from the heat and leave, covered, until completely cold. Stir in chopped pecan nuts, the ginger, lemon zest and juice.



3. Preheat oven to 150潞C. Beat the sunflower oil, egg and brown sugar together until smooth.



4. Sift the flours, baking powder and mixed spice into a large bowl, tipping in any bran left in the sifter. Add the soaked fruit and the egg mixture; stir well to combine. Stir in enough milk to make a fairly soft mixture.



5. Spoon mixture into prepared tin and smooth the top. Bake for 1 1/4鈥? 1/2 hours or until risen, firm and golden brown; it should just be beginning to shrink away from the side of the tin.



6. Leave cake to cool in the tin for at least 1 hour before running a knife around the edge and turning it out. Wrap in baking (parchment) paper and foil. Store for 2鈥? weeks before serving, to allow the flavours to mature.



7. To decorate the cake, heat the jam with 1 tsp water over a low heat, then press through a sieve. Brush the top of the cake with the jam. Gently press the cherries, nuts and candied ginger into the jam. Dust with sifted icing sugar.





Copyright



Copyright 漏 The Reader's Digest (Australia) Pty Limited 2006

Top Tip



*Dried figs are a good source of fibre. Drying the fruit concentrates its nutrients and makes it a useful source of calcium and iron.

*Pecans are a source of protein and unsaturated fats. They also provide useful amounts of vitamin E, fibre and folate.

Try this, too鈥?



*For easier slicing, bake the cake in a long loaf tin.

*Soak the fruit in cherry brandy or a liqueur of your choice, instead of apple juice.



http://allrecipes.com.au/recipe/7573/ric鈥?/a>