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If you’re prepared to offer treats for all -- you’ll not only be a "super" hero to your kids and their friends with instant satisfaction for the "hungers" and no need to go to the store and spend what little money they have in their pockets. First, scour your supermarket and stock up on approved snacks for your child. Look to your health care team for suggestions for your child’s particular needs -- then buy lots so they can share with friends. Since it’s summertime and hot, be sure to include any frozen treats that your child is allowed.
Discuss with your child the many options they have regarding snacks so that when they are away from you they will be able to make correct choices. Remember that nothing is "set in stone" anymore regarding treatment of diabetes. We all have options and can occasionally "cheat" on our diet without drastic complications as long as we know and do compensate for our "cheating."
If you are not completely sure about how this fits into your regime, a visit to your doctor, diabetes educator, or dietician is in order.
Next, fix one or more of these frozen treats that are bound to please the kids and any adults that happen to be around. Note that you’ll need a supply of short wooden sticks (Popsicle&tm; or craft) and 6-ounce (180 ml) paper cups on hand for many of the treats.
Frozen Strawberry Pops
(makes 8 servings)
| 8 | large ripe strawberries, hulled and cut into quarters |
| 2/3 | cup (160 ml) frozen pineapple juice concentrate, slightly thawed |
| 2 | 8-ounce (240 ml) cans sugar-free lemon-lime soda |
| 1. | Place the strawberries in a food processor or blender. Add the pineapple juice concentrate and pulse until fairly smooth. |
| 2. | Stir in the sugar-free soda until well blended. |
| 3. | Pour mixture into eight 6-ounce (180 ml) paper cups. Freeze for 30 minutes, then stick a clean wooden (Popsicle&tm;) stick into the middle of each pop. Freeze for at least 3 hours. |
| 4. | To serve, Let stand at room temperature just until you can peel off the paper cup. Eat at once. |
| Per Serving: | 49 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat)12 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 3 mg sodium |
| Diabetic Exchanges: | 1 carbohydrate (1 fruit) |
Orange-Banana Slush
(makes 6 servings)
| 3 | medium ripe bananas |
| 3/4 | cup (180 ml) fresh orange juice |
| 1/4 | cup (60 ml) water |
| 1 | teaspoon (5 ml) fresh lemon juice |
| 1. | Peel the bananas and cut into chunks. Place in a food processor or blender. Add remaining ingredients and pulse until smooth. |
| 2. | Pour into six 6-ounce (180 ml) paper cups. Freeze for at least 5 minutes. |
| 3. | When ready to serve, remove the cups from the freezer and microwave on HIGH (100%) power for 20 to 30 seconds. |
| 4. | Eat as a slush with a spoon. |
| Per Serving: | 68 calories (4% calories from fat), 1 g protein, trace total fat (0.1 g saturated fat)17 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 1 mg sodium |
| Diabetic Exchanges: | 1 carbohydrate (1 fruit) |
Frozen Grape Pops
(makes 6 servings)
| 1 | 6-ounce (180 ml) frozen grape juice concentrate, thawed |
| 2 | cups (280 g) fat-free, no sugar added vanilla ice cream, softened |
| 1. | In a food processor blender, combine the grape juice concentrate and ice cream until smooth. |
| 2. | Pour into six 6-ounce (180 ml) paper cups. Freeze for about 1 hour, then insert a wooden (Popsicle&tm;) stick in the middle of each cup. Freeze for at least 3 hours. |
| 3. | To serve, let stand at room temperature for a minute or two, until you can peel away the paper cup. Eat at once. |
| Per Serving: | 118 calories (0% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 28 g carbohydrate, 0 dietary fiber, 0 cholesterol, 47 mg sodium |
| Diabetic Exchanges: | 2 carbohydrate (1 bread/starch, 1 fruit) |
Frozen Bananas on a Stick
(makes 6 servings)
| 3 | medium ripe bananas |
| 1 | 4-ounce (120 g) carton fat-free vanilla yogurt |
| 1/2 | cup (29 g) Grape Nuts cereal |
| 1. | Peel bananas and cut in half crosswise. Insert a wooden stick into the flat end of each banana half. |
| 2. | Using a small spatula, spread some of the yogurt onto the sides of each banana half and immediately roll in the Grape Nuts. Place on a waxed-paper lined baking sheet and freeze firm. |
| 3. | Once frozen, wrap each banana in plastic wrap or insert into a self-sealing plastic bag. Eat frozen. |
| Per Serving: | 106 calories (3% calories from fat), 3 g protein, trace total fat (0.1 g saturated fat), 25 g carbohydrate, 2 g dietary fiber, 1 mg cholesteroll, 75 mg sodium |
| Diabetic Exchanges: | 1 1/2 carbohydrate (1/2 bread/starch, 1 fruit) |
Frozen Fruit Cups
(makes 6 servings)
| 1 | cup (189 g) sliced fresh strawberries |
| 2 | slices juice-packed canned pineapple, chopped |
| 1 | medium banana, peeled and chopped |
| 3 | 8-ounce (360 ml) cans sugar-free orange soda |
| 1. | In a small bowl, combine the strawberries, pineapple, and banana. Spoon an equal amount into each of six 6-ounce (180 ml) paper cups. |
| 2. | Pour 1/2 cup (120 ml) of the soda over the fruit in each cup and freeze until firm. |
| 3. | Let stand at room temperature for a few minutes before serving to partially thaw. Eat with a spoon. |
| Per Serving: | 36 calories (5% calories from fat), trace protein, trace total fat (0 saturated fat), 9 g carbohydrate, 1 g dietary fiber, 0 cholestrol, 17 mg sodium |
| Diabetic Exchanges: | 1/2 carbohydrate (1/2 fruit) |
Peach-Banana Smoothie
(makes 2 servings)
| 1/2 | cup (56 g) peeled, chopped fresh peaches |
| 1 | ripe banana, peeled and cut into chunks |
| 1/2 | cup (120 ml) unsweetened pineapple juice |
| 1/4 | cup (35 g) fat-free, no sugar added vanilla ice cream |
| 1. | In a food processor or blender, combine all ingredients. Blend until smooth. |
| 2. | Pour into 2 tall glasses and serve. |
| Per Serving: | 128 calories (2% calories from fat), 2 g protein, trace total fat (0.1 g saturated fat), 32 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 18 mg sodium |
| Diabetic Exchanges: | 2 carbohydrate (2 fruit) |
Frozen Fruit:
Wash and freeze fresh fruit: whole strawberries, seedless grapes, chunks melon, slices of peaches or plums, and small pieces of fresh pineapple -- arranging the fruit in a single layer on a baking sheet. Freeze until firm, then place in self-sealing plastic bags. Serve the fruit (still frozen), making sure to count the carbos.
For 1 carbohydrate (1 fruit exchange):
1 heaping cup strawberries
15 grapes
1 cup melon
1 medium peach
2 2-inch (5 cm) plums
3/4 cup pineapple
FTG
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