Thanksgiving Day Recipes for Diabetics

Posted by on Nov 15, 2013 in ,

Thanksgiving is quickly approaching us and it’s everyone’s favorite day to stuff our faces with foods that might not be the healthiest for us. Even though many of us take the “day off” from eating healthy, diabetics cannot take the day off from their diets. Below is a side dish and dessert recipe for diabetics. They are both infused with fall flavors, the whole family is sure to enjoy!

Apple and Squash Bake

•1/3 cup Splenda No Calorie Sweetener, Granulated2013-9-applesquash

•1 teaspoon molasses

•1/4 cup light butter

•2 tablespoons all-purpose flour

•1 teaspoon salt

•1/2 teaspoon ground mace

•2 pounds butternut squash – peeled, seeded, and cut into 1/2 inch slices

•2 large apples – cut into 1/2 inch slices


Preheat oven to 350 degrees F

In a medium bowl, mix together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace.

Arrange the cut up squash in a 9×13 inch baking dish. Top the squash with the slices of apple, and then sprinkle with the sugar mixture. Cover with aluminum foil or a lid.

Bake for an hour, or until squash is tender.

Now it’s dessert time……

Cranberry Apple Crisp


  •  3 Cups of peeled, sliced apples
  • 2 cups fresh or frozen cranberries
  • 1 cup Equal sugar


  • 1/3 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 1/4 cup stick butter or margarine, melted
  • 1/2 cup Equal®

Preheat oven to 350 F

For the filling: combine apples, cranberries and 1 cup of Equal in an un-greased 10-inch pie plate.

For the topping: Combine flour, pecans, melted butter and ½ cup equal. Mix until blended. Sprinkle mixture over apples and cranberries in the pie plate.

Bake in over for 1 hour or until fruit is tender. Serve warm or at room temperature.


Enjoy your tasty Thanksgiving treats! For more Thanksgiving Day recipes for diabetics head to:

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