Holidays are always days of festivity, recreation, family, fun and a diabetic nightmare for myself. Being a type one diabetic it is very hard to hold back on the sweet treats spread over the entire table. It’s tough to LOVE to decorate cupcakes and bake knowing you cannot have any of it. I throughly enjoy watching people enjoy what I make and become impressed through my creations but have a great disapointment knowing that I cannot enjoy it the same way they can.
This year I decided to make 2 desserts for my family’s Thanksgiving. One being the cupcakes I love to make and the other being a special dessert for myself to enjoy. I’ll start with my Sugar and Fat Free Pumpkin Trifle and end with the sweet Thanksgiving cupcakes 🙂
Diabetic Pumpkin Trifle:
I adapted the recipe from TasteOfHome.com but added my own diabettic twist to it.
As I mentioned this recipe is both fat free and sugar free (about 10 carbs per serving)
- 1-1/4 cups water
- 1 egg
- 4 cups cold fat-free milk
- 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each ground ginger, nutmeg and allspice
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
For the gingerbread cake, I made my own cake from scratch using this recipe. I substituted the sugar with splenda.
- Bake cake usiging recipe in link above.
- In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
- In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.
YUM – So good, guilt free AND not a lot of insulin required for this one!
Now on to the non-diabetic friendly portion of Thanksgiving – Thanksgiving cupcakes!
My family loves Funfetti, so I just used the box as opposed to making them from scratch as I did in the previous recipe. I baked 2 dozen cupcakes per the recipe on the box, let them cool then let the fun being. My favorite has got to be the mashed potato cupcake:
This one is easy. For the vanilla frosting that I created a “volcano” making the outsides of the cupcake taller and the middle dip in. I just took a butter knife and dabbed the outside to create the thick consistency of the mashed potato. I then filled the center with caramel sauce letting it drip down the side to look like gravy. The “butter” is a yellow Starburst that I warmed up in the microwave for 5 seconds so I could press it down to create the butter look.
Here are a few pictures of the other Thanksgiving cupcakes I made using Pilsbury Chocolate and Vanilla frosting, Wilton Gel Dyes, red piping gel, Wilton Boxed Fondant and my hands to mold everything.
So in conclusion, yes it is hard to maintain and healthy lifestyle during the holidays but it IS do-able. Do you do anything to maintain a healthy lifestyle during Thanksgiving, or do you use one of your “cheat” days?