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Family gatherings are a regular occurrence for my family, at least pre-pandemic they were, but with them comes a bit of a challenge.
There is a family history of diabetes, and some family members have the disease.
When it comes to dessert, it is easy for these people to feel left out and ostracized because they can’t partake of the same food as everyone else.
However, we don’t like to leave anyone out, so we make sugar free/low sugar desserts that everyone can enjoy.
There is very little noticeable difference, at least to me, and they serve a twofold purpose. It allows the diabetics to enjoy the food without fear of sickness, but it is also healthier for the non-diabetics, and can go a long way in preventing the disease.
We have several desserts that we make, but I picked three of our “greatest hits” so to speak. These are the ones that are most requested by family members, diabetic and not.
The cookies and banana pudding are courtesy of my mother’s recipes, and this week, we will take a look at my paternal grandmother’s recipe book with her low sugar glazed pecans.
SUGAR FREE PEANUT BUTTER COOKIES
1 Cup of peanut butter
1 Cup of Splenda
1 Egg
■ Preheat the oven to 325.
■ Prep the cookie sheet with parchment paper.
■ In a mixing bowl, add the peanut butter, Splenda and egg and mix until blended.
■ Use a tablespoon to scoop dough out, roll it into a ball and place it on the cookie sheet.
■ Use a damp fork to press criss-cross patterns into the top of the cookie to press it out, leaving at least a half an inch between the edges.
■ Bake for 8-10 minutes.
■ Let cool before moving or cookies can crumble.
■ Yield: 12 cookies
SUGAR FREE BANANA PUDDING
2 Cups of Splenda
¼ Cup of flour
2 Eggs
1 Teaspoon of vanilla flavoring
3 Cups of whole milk
1 Box of vanilla wafers
1 Banana
■ Chop up the banana and layer it with the cookies in a serving dish
■ In a heavy bottomed pan, combine the Splenda and flour and whisk.
■ Add the eggs and whisk.
■ Add one cup of milk, mix, and add the last two cups.
■ Add the vanilla flavoring.
■ Cook on medium heat, stirring constantly until it is thick, typically 8-10 minutes.
■ Pour the custard over the banana and cookies and enjoy!
■ Note: Recipe can be doubled to create a larger serving.
LOW SUGAR GLAZED PECANS
¾ Cups Splenda brown sugar
1 Egg white
2-½ Tablespoons water
½ Teaspoons salt
8 Cups pecan halves
■ Combine Splenda brown sugar, egg white, water and salt in a large bowl.
■ Mix well.
■ Add pecans and stir until well coated.
■ Spread in a greased 15 x 10 x 1 inch pan.
■ Bake at 275 degrees for 50-55 minutes.
■ Remove from the pan and pour on waxed paper while still warm.
■ Cool and store in an airtight container.
■ Yield: 9 cups.
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