Diabetic Recipes

Quick Raspberry Pudding

(makes 4 servings)

1	8-ounce (240 g) reduced fat Cool Whip, defrosted

1	4-inch (100 g) slice of store-bought angel food cake

1	cup (123 g) fresh raspberries, rinsed and drained

2	teaspoons (10 ml) grated orange zest

Put the defrosted cool whip in a large bowl. Tear the angel food cake into bite-size pieces and fold into the cool whip.
Carefully fold the raspberries into the cool whip mixture.
Spoon into 4 dessert bowls and garnish the top with some of the grated orange zest.

Per Serving:	222 calories (33% calories from fat), 2 g protein, 8 g total fat (7.1 saturated fat), 32 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 187 mg sodium
Diabetic Exchanges:	2 carbohydrate (2 bread/starch), 1 fat

Note: This can also be made with fat-free cool whip, thus reducing the fat grams and eliminating the fat exchange.

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.