Best Texas Mud Pudding Diabetic Friendly Recipes

Diabetic Old-Fashioned Banana Pudding image

Provided by MommyMakes

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 (4 ounce) package sugar-free vanilla pudding or 1 (4 ounce) package vegetarian fat free sugar-free instant vanilla pudding mix
2 cups nonfat milk or 2 cups low-fat milk
12 vanilla wafers
2 large bananas, sliced

Steps:

Cook pudding and milk over medium heat, stirring frequently, until it boils, then remove from heat.
Place 2 cookies on bottom of each of six custard dishes.
Alternate layers of bananas and pudding, starting and finishing with bananas.
Chill before serving.

Nutrition Facts : Calories 191.7, Fat 2.7, SaturatedFat 0.8, Cholesterol 1.6, Sodium 436.3, Carbohydrate 38.4, Fiber 1.6, Sugar 10.2, Protein 4

Texas Mud image

Provided by MiMi Marshall

Categories Chocolate

Time 45m

Number Of Ingredients 8

Steps:

1. Cream: shortening and sugar. Add eggs and beat by hand. Add: flour, cocoa, salt, vanilla, & pecans Beat by hand until well blended. Pour into ungreased sheet cake pan (13 X 9). Bake at 325 degrees for 40 to 50 minutes. DO NOT COOL YET. While warm, spread with 1 (12-oz) jar marshmallow creme
2. Icing: Melt 2 sticks margarine or butter. Add 1/3 cup cocoa, 1 tsp vanilla, 1 lb. powdered sugar and 1 cup chopped pecans Blend well. Spread over still-warm cake. Let entire cake cool thoroughly and cut in squares.

Diabetic Rice Pudding for Two image

Provided by Ms. Cooky

Categories Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup cooked rice
1 cup fat-free evaporated milk
1/3 cup Splenda granular
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg (dash or pinch)
1/3 cup dried cherries, coarsely chopped (see NOTE below)

Steps:

Stir all ingredients together in a medium sized saucepan.
Heat the mixture until hot but not boiling.
Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
Don't cook until dry because it will thicken a bit more when cooled.
Divide between two ramekins. Serve warm.
Makes two 1/2 cup servings.

Nutrition Facts : Calories 223.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 5.1, Sodium 147.3, Carbohydrate 41.7, Fiber 0.7, Sugar 14.6, Protein 11.9

Diabetic (but yummy) egg custard image

Provided by Cathy Jacobson

Time 1h15m

Number Of Ingredients 5

1/2 c splenda or artificial sweetnre
1 1/2 c skim or 1% milk
3 whole eggs medium or large
2 tsp vanilla
1 tsp cinnamon

Steps:

1. Warm oven for 325 degrees
2. With non-stick spray, spray 4-6 ounce ramkins completely
3. Mix sugar, milk completely. Add well beaten eggs to mixture and mix completely
4. Add vanilla and cinnamon to mixture and mix in.
5. Fill ramakins with 1/2 cup of mixture. Place ramakins in glass cake pan. Fill cake pan with enough water to come 1/2 inch below top of ramakins for a warm bath.
6. Place cake pan in oven. Bake with for 1 hour or until egg mixture is set, when knife comes out clean in test of all ramakins. Remove from cake pan immediately a let set until cool. Place covered ramakins in refrigerator until ready to serve. Cover with plastic wrap to keep from forming crust.
7. Serve warm or cold. I serve it with caramel ice cream topping or melted jam or preserves on top.