Diabetic-Friendly Fall and Halloween Treats

Posted in Diabetes Resources

The air is cool and crisp, the leaves are beginning to turn and we’re already halfway into October – fall is in full force!

With fall comes many great seasonal foods and treats – pumpkin pies, apple cider and halloween candy, to name a few. However, we know that with so many delicious treats available, it can be hard to choose the right foods to help manage your T1D, or to decide what to offer to your friends or family member with T1D.

Below we’ve rounded up our favorite diabetes-friendly treats and recipes for this season.

No Tricks, Just Treats for Those with T1D

Struggling to decide what to pass out to the adorable little ghosts and goblins who will be knocking on your door at the end of the month? T1D-friendly candies are a great option – in addition to being ideal for your diabetic neighbors, they tend to be healthier for kids in general, something every parent will appreciate.

Diabetic Living suggests offering some of the following T1D-friendly candy to your trick-or-treaters:

  • Fun-sized candy bars generally contain less sugar. Consider offering Kit Kat bars – these wafer-based chocolates have only 7 g sugar, 70 calories, 4 g fat and 9 g carb.
  • Almond M&Ms are a healthier choice than regular M&Ms, as the heart-healthy nut displaces some of the sugar-dense chocolate. One snack size bag will only set you back 10 g sugar, 110 calories, 6 g fat, 2 g saturated fat and 12 g carb.
  • Dark Chocolate contains heart-healthy antioxidants, but some dark chocolates are better than others. The nuggets of Hershey’s Special Dark with Almonds Nuggets contains only 12 g sugar, 150 calories and 15 g carb.
  • Strawberry Twizzler Twists are the perfect combination of chewy, fruity and sweet. One twist contains 5 g sugar, 40 calories, 0 g fat and 9 g carb.
  • Jolly Ranchers are a great choice as far as hard candies go. Three pieces of these long-lasting sweet and sour treats will set you back 11 g sugar, 70 calories and 17 g carb.
  • Chocolate and Peanut Butter Treats are a classic at Halloween and year-round. Sugar-Free Reese’s Peanut Butter Cups are a great option, as four treats contain 145 calories, 22 g carb and no sugar.

Delicious Fall Treats for Those With T1D and Those Without

As you’re gearing up for your next bonfire, football watch party, halloween party or other fall-themed gathering, consider bringing a delicious, diabetes-friendly fall dish.

If you’re responsible for bringing finger-foods, consider these fresh, healthy Touchdown Tortilla Wraps.

Recipe: Touchdown Tortilla Wraps

Taken from Diabetic Living.

touchdown tortilla wrap

[su_spoiler title=”View recipe for Touchdown Tortilla Wraps”]

Ingredients

  • 3 7- or 8-inch flour tortillas
  • 1/2 8-ounce tub light cream cheese with chive and onion or roasted garlic
  • 18 – 24 fresh basil leaves
  • 1/2 7-ounce jar roasted red sweet peppers, well drained and cut into 1/4-inch-wide strips
  • 4 ounces thinly sliced cooked roast beef, ham, and/or turkey
  • 1 tablespoon low-fat mayonnaise dressing or light salad dressing

Directions

  1. Spread each tortilla with one-third of the cream cheese. Cover cream cheese with a layer of basil leaves, leaving a 1-inch border. Arrange roasted red peppers on basil leaves. Top with sliced meat. Divide mayonnaise among tortillas, spreading over meat.
  2. Roll up each tortilla tightly into a spiral. Cut each tortilla roll in half crosswise. Wrap in plastic wrap; chill for up to 4 hours. Tote in an insulated cooler with ice packs. Makes 6 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
Per Serving: 135 cal., 6 g total fat (3 g sat. fat), 24 mg chol., 186 mg sodium, 10 g carb. (1 g fiber, 2 g sugars), 8 g pro.
Diabetic Exchanges

Fat (d.e): 0.5; Lean Meat (d.e): 1; Starch (d.e): 0.5

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When it comes time for a T1D-friendly dessert, we suggest this delicious no-bake pumpkin cheesecake.

Recipe: No-Bake Pumpkin Cheesecake

Taken from Diabetic Living.

pumpkin cheesecake

[su_spoiler title=”View recipe for No-Bake Pumpkin Cheesecake”]

Ingredients

  • 1 recipe Graham Cracker Crust (see recipe below)
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 1 1/2 8 ounce tub light cream cheese
  • 1 15-ounce can pumpkin
  • 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 3/4 of an 8-ounce container frozen light whipped dessert topping, thawed
  • Frozen light whipped dessert topping, thawed (optional)
  • Ground cinnamon, chopped toasted pecans, and/or pomegranate seeds** (optional)

Directions

  1. Prepare graham cracker crust (see below); set aside. In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
  2. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
  3. Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping and garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds**. Makes 14 servings.

Tip

  • *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet ‘N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 136 cal., 11 g carb.
  • **Test Kitchen Tip: To remove the seeds from a pomegranate, cut the pomegranate in half through the skin. Remove the peel and break the fruit into sections. Then separate the seeds from the membrane.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Graham Cracker Crust: Ingredients

  • 3/4 cup finely crushed graham crackers,
  • 3 tablespoons canola oil
  • 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar

Directions

Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.

Nutrition Facts Per Serving:

Servings Per Recipe: 14
PER SERVING: 150 cal., 8 g total fat (4 g sat. fat), 11 mg chol., 144 mg sodium, 14 g carb. (1 g fiber), 5 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fat (d.e): 1.5

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