Recently my mother was diagnosed with diabetes. Being a great food lover her world seemed to turn upside down with the thought of having to take tasteless low-sugar, low-carb meals. But while researching and experimenting with recipes for her, I found out that the notion that all diabetic-friendly foods are tasteless is absolutely wrong. Try out these recipes and you will surely agree with me.

Applesauce Pancakes
Using applesauce instead of butter is a great way to curtail excess fat without sacrificing the sweetness of pancakes. This diabetic-friendly dish is extremely easy to make. In order to make this dish more sumptuous, you can serve it with fresh fruits, or add in fruits while preparing the batter. Moreover, if you use whole wheat flour, it also becomes healthy for the heart.


  • All-purpose flour, 1 cup
  • Salt, 1/8 teaspoon
  • Baking soda, 1 teaspoon
  • Toasted wheat germ, 2 tablespoons
  • Vegetable oil, 2 teaspoons
  • Nonfat buttermilk, 1 cup
  • Egg, 1 large, lightly beaten
  • Unsweetened applesauce, 1/4 cup
  • Cooking spray
  • Fresh fruit slices (optional)
  • Sugar-free maple syrup (optional)

Take the first 4 ingredients and combine them in a medium bowl. In the middle of the mixture make a well. Then combine butter milk, applesauce, egg and vegetable oil. Pour the buttermilk blend over the dry ingredients, till they are moistened.

Heat a nonstick skillet or griddle with cooking spray coating on medium heat. Over the hot griddle, pour 1/4 cup batter for each pancake, spreading to make a circle of 5-inch. Cook till bubbles appear on the top and the edges appear cooked. Then cook the opposite side by turning the pancakes.

Serve with fresh fruit and maple syrup, if you wish to.

Veggie Sausage-Cheddar Frittata
This dish has only 10 carbohydrates per serving. Simple substitutes such as egg whites, reduced-fat cheese and veggie sausage also curtail the damaging saturated fat. Frittatas offer a great variety of nutrients. Cheese and eggs are a good source of protein and calcium. Add in the precious fiber and antioxidant with veggies. It would be best to go for fat-free cheese as the sausage and eggs already contain fat.


  • All-purpose flour, 1 cup
  • Salt, 1/8 teaspoon
  • Green bell pepper, chopped, one in number
  • Cooking spray
  • Vegetable protein sausage patties, frozen, thawed and crumbled, 4 in number
  • Sharp Cheddar cheese, reduced-fat, shredded, 1/2 cup (2 ounces)
  • Egg substitute, 1 cup
  • Pre-sliced mushrooms, 1 package (8 ounce)
  • Half-and-half, fat-free, 1/4 cup
  • Salt, 1/8 teaspoon
  • Black pepper, freshly ground, 1/8 teaspoon

Preheat the broiler.

On medium-high heat, put an ovenproof nonstick skillet of around 12-inch. Use cooking spray for coating the pan. Sauté for 3 minutes after adding sliced mushrooms and chopped bell pepper. Add pepper, salt and sausage. Cook for a minute on medium to low heat.

Combine half-and-half and egg substitute. Carefully add to the sausage mixture and cook for around 5 minutes, till you find the top of the frittata slightly moistened. Sprinkle cheese.
Broil for about 2 minutes till the entire cheese melts. Make 8 wedges by cutting.

Cantaloupe Sherbet
By now, you must believe that homemade treats are the most effective way to get maximum taste and simultaneously keep a check on the carbohydrate intake. Enjoy a creamy sherbet by blending fat-free yogurt with cantaloupe. Enjoy this wonderful summer treat and let me tell you that you won’t find this delicacy at any ice-cream parlor.


  • Calorie-free sweetener, 1/3 cup
  • Unflavored gelatin, 2 teaspoons
  • 1 large (about 5 cups) cantaloupe, ripe, peeled, finely chopped
  • Cold water, 1/4 cup
  • Lemon juice, 2 tablespoons
  • Fat-free yogurt, vanilla flavored, sweetened with aspartame, 1 carton (8 ounce)
  • Cantaloupe wedge (optional)

Combine lemon juice, sweetener and cantaloupe in a food processor or blender and process till a smooth mixture is obtained. Take a medium bowl and transfer the mixture.

Take cold water within a small saucepan and sprinkle gelatin over it. Let this combination of gelatin and water stand for about a minute. Cook for approximately 4 minutes on low heat, continually stirring, until you find the gelatin dissolved. Add to the cantaloupe blend, while stirring. Then pour yogurt and form a smooth mixture.

Take a square pan of size 8-inch and pour the mixture. Freeze till it becomes firm.
Put the mixture in a large bowl and make it fluffy by beating at high speed with a mixer. Pour the mixture back into the pan, and freeze till firming occurs.

Serve in serving dishes, garnishing each with cantaloupe wedge (optional).