Jump to content
  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Need A Great Gluten Free Low Sugar Dessert For Tomorrow!


gfmolly

Recommended Posts

gfmolly Contributor

I'm hoping that someone can give me a great dessert that celiacs and diabetics can have and enjoy. I'd like to make something for my dad for our cookout tomorrow evening. I'm not much of a baker, but can try!

Thanks! Molly


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



ShayFL Enthusiast

Rice Custard Dessert

Ingredients:

* 4 cups milk

* 1/2 cup Splenda

* 1/4 cup rice, uncooked

* zest from one lemon

* 1/4 tsp salt

* 2 eggs, well beaten

* 1/2 cup raisins

* cinnamon, to taste

Preparation:

In a large bowl, combine the milk, Splenda, rice, lemon peel and salt. Stir to dissolve the Splenda.

Pour into a well buttered 2-quart casserole dish. Set the casserole in a shallow baking pan filled with 1 inch hot water. Bake, uncovered, at 325 degrees for 1 hour.

Remove from oven and stir well. Continue baking 45 minutes longer. Remove from oven.

Gradually stir a small amount of hot milk mixture into beaten eggs; stir back into remaining milk mixture in the casserole, blending well. Stir in raisins.

Return to oven and bake 30 minutes longer, or until the custard is set and the rice is cooked. Remove from water bath. Sprinkle with cinnamon and serve warm.

****This looks yummy****

Open Original Shared Link

I would sub using Agave nectar or Splenda for the sweetener.

purple Community Regular

How about fruit/yogurt/nut parfaits. Layer yogurt in a clear glass alternating with fresh cut fruit and chopped nuts if desired, put a whole strawberry on top. Check out the dollar store for pretty glasses or use clear plastic cups. Or you can buy clear plastic containers in the canning supplies at Walmart and they have green or pink lids.

Nancy's non-fat Vanilla Yogurt ingredients:

skim milk

nonfat dry milk

organic agave sweetener

natural vanilla flavor

asst. cultures

Would that work for a diabetic?

gfmolly Contributor
Nancy's non-fat Vanilla Yogurt ingredients:

skim milk

nonfat dry milk

organic agave sweetener

natural vanilla flavor

asst. cultures

Would that work for a diabetic?

Thanks for the suggestions. I've never seen Nancy's yogurt, but I'd love to give it a try! I've been looking for a yogurt that has less sugar in it, just because who needs it!?

Molly

purple Community Regular
Thanks for the suggestions. I've never seen Nancy's yogurt, but I'd love to give it a try! I've been looking for a yogurt that has less sugar in it, just because who needs it!?

Molly

Its not sweet like regular vanilla yogurt so be sure to add fruit or agave sweetener. I even mix it with other vanilla yougurt or fruit flavored, it only takes a couple of spoonfuls.

Nancym Enthusiast

I'm going to make this for a party, using splenda instead of sugar

Open Original Shared Link

Lemon semifreddo with mixed berries

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - akebog posted a topic in Gluten-Free Restaurants
      0

      Fusilli Pizzeria, Miller Place, NY

    2. - nancydrewandtheceliacclue replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      12

      Celiac flare years after diagnosis

    3. - Aretaeus Cappadocia replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      12

      Celiac flare years after diagnosis

    4. - Aretaeus Cappadocia replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      12

      Celiac flare years after diagnosis

    5. - Peace lily commented on Scott Adams's article in Latest Research
      2

      New Study Reveals How the Immune System Learns Which Foods Are Safe to Eat

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Francisco1007
    Newest Member
    Francisco1007
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • akebog
      Very good pizzeria with small dining room in back of the restaurant. The owner's daughter has celiac & they have gluten free pizza & a gluten free menu. Some items from the regular menu can be made gluten free also. They have a lunch menu which we ordered from & my chicken with spinach & mozzarella over gluten-free penne was delicious. They also have Tuesday night pasta specials & Thursday night chicken pasta specials. We plan on going back for dinner soon.
    • nancydrewandtheceliacclue
      @Aretaeus Cappadocia and @Russ H thank you both for your helpful advice and information. I haven't seen a GI in years. They never helped me aside from my inital diagnosis. All other help has come from my own research, which is why I came here. I will be even more careful in the future. 
    • Aretaeus Cappadocia
      @nancydrewandtheceliacclue, you are welcome. After looking at this thread again, I would like to suggest that some of the other comments from @Russ H are worth following up on. The bird-bread may or may not be contributing to what you are experiencing, but it seems unlikely to be the whole story. If you have access to decent healthcare, I would write down your experiences and questions in outline form and bring this to your Dr. I suggest writing it down so you don't get distracted from telling the Dr everything you want to say while you have their attention.
    • Aretaeus Cappadocia
      @Russ H, I partly agree and partly disagree with you. After looking at it again, I would say that the slick graphic I posted overestimates the risk. Your math is solid, although I find estimates of gluten in white bread at 10-12% rather than the 8% you use. Somewhat contradicting what I wrote before, I agree with you that it would be difficult to ingest 10 mg from flinging bread.  However, I would still suggest that @nancydrewandtheceliacclue take precautions against exposure in this activity. I'm not an expert, I could easily be wrong, but if someone is experiencing symptoms and has a known exposure route, it's possible that they are susceptible to less than 10 mg / day, or it is possible that there is/are other undetected sources of exposure that together with this one are causing problems. At any rate, I would want to eliminate any exposure until symptoms are under control before I started testing the safety of potentially risky activities. Here is another representation of what 10 mg of bread would look like. https://www.glutenfreewatchdog.org/news/wp-content/uploads/2019/10/10mgGlutenCrumbsJules.jpg Full article that image came from: https://www.glutenfreewatchdog.org/news/what-does-10-mg-of-gluten-look-like/
    • nancydrewandtheceliacclue
      @Aretaeus Cappadocia thank you for your reply and the link, that is very helpful to get a visual of just how small of an amount can cause a reaction. I know I am not consuming gluten or coming into contact with gluten from any other source. I will stop touching/tossing bread outside! My diet has not changed, and I do not have reactions to the things I am currently eating, which are few in number. My auto immune reaction just seems so severe. The abdominal pain is extreme. It takes a lot out of me. I guess I will be this way for the rest of my life if I ever happen to come into contact with gluten? I appreciate the help. 
×
×
  • Create New...