3 Healthy, Low Sugar Treats for Your Diabetic Child

Kids love sweets, and that’s just a fact. If your child is diabetic, they can tolerate a certain amount of sugar as part of a balanced diet– but the total amount of daily carbohydrates that they consume, which includes sugary treats and goodies, has to be closely monitored. Sweets have no real nutritional value, and should be limited and switched out for healthier foods.

I personally have been very successful creating desserts for some of my diabetic friends and family with a product called Whey Low, which is low in calories and carbohydrates, with 70-80% lower glycemic index than sugar. While I don’t personally endorse the product, I really do love it! 

There are a variety of healthy snacks your child can eat if they have type 1 diabetes:

• Popcorn
• Nuts or Trail mix (just watch the M&Ms)
• Apple, celery, or bananas + peanut butter or almond butter + a sprinkle of granola, raisins, or coconut flakes
• Yogurt parfait layered with assorted fruit, honey, and granola
• Peanut butter or almond butter, honey and banana sandwiches cut into bite-sized pieces
• A variety of delicious and healthy yogurt and fruit smoothies
• Sweet potato chips
• Crudités with yogurt dressing
• Grilled peanut butter and jelly sandwiches

Oatmeal Raisin Froyo Sandwiches

Prep: 15 min.
Bake: 375°F 9-12 min.
Yields: 18 sandwiches

Cookie Ingredients:
2 cups old-fashioned rolled oats
1 cup pecans, chopped
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon kosher salt
1¼ cup unsalted butter, room temperature
¾ cup Whey Low Gold (found online or select Whole Food stores), coconut sugar, or packed brown sugar
¼ cup Whey Low Granulated or granulated evaporated cane sugar
2 large eggs
2 teaspoons vanilla extract
1 cup raisins

Frozen Yogurt Ingredients:
3 cups plain, vanilla, or flavored yogurt of choice
Sweetener to taste, such as stevia Whey Low for ice cream or sugar
1 teaspoon pure vanilla extract, unless using vanilla yogurt

1. Cookies: Heat the oven to 350°F. Toast oats and pecans for 25 minutes. Remove and let cool.
2. Process the pecans and half the oats in a food processor until you have a finely ground powder, then add baking powder, baking soda, cinnamon, nutmeg, and salt and pulse to combine.
3. Separately, combine the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing until fully integrated. Slowly mix in the oat mixture, the remaining whole oats, and raisins.
4. Spoon cookie dough onto baking sheets lined with parchment paper, with a 2” gap between each mound. Bake for 9-12 minutes, rotating the pans midway. Let cookies cool completely.

Frozen Yogurt: Mix yogurt, sweetener, and vanilla extract. Pour into ice trays. When frozen, remove from freezer and let thaw out for a few minutes until creamy around the edges. Place yogurt cubes into a blender and blend 5-10 seconds. Spread a tablespoon in between two oatmeal cookies and close. Place cookie into freezer and repeat until all sandwiches are completed.

Homemade Plum Frozen Yogurt

Ingredients:
1 pound plums, chopped
2 cups plain nonfat Greek yogurt
1 cup + 2 tablespoons Whey Low for ice cream, coconut sugar, or granulated sugar
1 cup water
1 vanilla pod, split lengthwise

1. In a saucepan, combine 2 tablespoons water and plums, cooking down until the plums are tender. Set aside and bring to room temperature.
2. Scrape vanilla beans from the pod and mix with yogurt and the rest of the sugar.
3. Pulse the cooked plums in a blender or food processor until smooth. Add the yogurt mixture and blend to combine.
4. Pour the mixture into ice trays and freeze.
5. When frozen, let thaw for a few minutes. Place yogurt cubes into a blender and blend 5-10 seconds then serve, or refreeze for a harder, ice cream texture.

Blueberry Carrot Oatmeal Cupcakes

Prep: 15 min.
Bake: 380°F; 18-20 min.
Yields: 24-25 cupcakes

Ingredients:
5 cups rolled oats
2 cups grated carrots
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup Whey Low granulated or ¼ cup pure maple syrup or honey
2/3 cup mini chocolate chips, carob chips, or sugar free chocolate chips
2 2/3 cups water (use less if using liquid sweetener)
¼ cup plus 1 tablespoon coconut oil or unsalted butter
2 teaspoons pure vanilla extract
¼ cup dried blueberries
¼ cup walnuts, chopped
Ground flaxseed, wheat germ, chia seeds; optional

1. In a large mixing bowl, combine all dry ingredients and stir well.
2. In a separate bowl, combine and stir all wet ingredients (including carrots), mixing well. Thoroughly combine both mixtures together.
3. Preheat oven to 375°F and line 24-25 cupcakes. Pour batter into the cupcake liners and bake 18-20 minutes. Can be served immediately topped with a small scoop of frozen yogurt, or taken to eat on the go.

What low sugar/sugar-free treats do you like to make for your child? Share your recipes with us!