Dishing out a monumental spread of remarkable food is a hallmark of many holidays – and Easter ranks near the top with traditional dishes and family favorites.

This Easter, impress your guests with a diabetic-friendly dessert they will remember long after the day is over.

When hosting an Easter dinner, it’s common to have appetizers set out for when guests arrive.

Some hosts also like to display desserts such as cakes and cookies as a tantalizing tease of what comes after dinner.

Desserts that cannot be left out for any long period of time, such as custards and frozen desserts, stay hidden in the refrigerator until it’s time to unveil them to wide-eyed friends and family.

This collection of Easter dessert recipes and sweet treats includes items that can be set out for all to see as well as those that need to stay cold until you’re ready to serve.

You’ll find classic Easter desserts as well as unique dishes you may decide to add to your yearly dessert table. We hope you enjoy this collection and have a wonderful Easter dinner.

Lemon Pound Cake

Lemon Pound Cake Recipe Photo - Diabetic Gourmet Magazine Recipes

This sugar-free pound cake  is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!

Recipe Yield: 16 servings.


  • Cooking spray
  • 2-1/2 cups reduced-fat baking mix (Bisquick)
  • 48 packets Equal sweetener*
  • 2 tablespoons cornstarch
  • 4 teaspoons grated lemon peel
  • 1 cup lite lemon flavored nonfat yogurt
  • 6 tablespoons butter, melted
  • 2 eggs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

*Substitute 2 cups Equal Spoonful for the packets.


  1. Preheat oven to 350F.
  2. Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
  3. Combine baking mix, Equal, cornstarch and lemon peel.
  4. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
  5. Spoon mixture into prepared pan.
  6. Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
  7. Let cake cool in pan 5 minutes.
  8. Remove and cool completely on wire rack.

Nutritional Information Per Serving:

Calories: 137
Fat: 6 grams
Sodium: 258 milligrams
Cholesterol: 35 milligrams
Protein: 3 grams
Carbohydrates: 18 grams
Diabetic Exchanges: 1 Fat; 1 Starch

Chocolate Dunk Cookies

Chocolate Dunk Cookies Recipe Photo - Diabetic Gourmet Magazine Recipes

If you’re a fan of drop cookies, and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this recipe!

Recipe Yield: 36


  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 squares Baker’s® Semi-Sweet Chocolate, divided
  • 3/4 cup (1-1/2 sticks) margarine, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup Splenda® No Calorie Sweetener, Granulated
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon thawed Cool Whip® Sugar Free Whipped Topping
  • 1 teaspoon warm water


  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
  3. Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
  4. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  5. Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
  6. Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.

Nutritional Information Per Serving:

Calories: 90
Calories from fat: 45
Fat: 5 grams
Saturated Fat: 1.5 grams
Sodium: 90 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams

Strawberry Panna Cottas

Strawberry Panna Cottas Recipe Photo - Diabetic Gourmet Magazine Recipes

Reduced-carb panna cotta that everyone will love!
Recipe Yield: Servings Per Recipe: 4 Serving Size: 1 (6-ounce) panna cotta


  • 1-1/2 cups whole milk
  • 1-1/2 teaspoons unflavored gelatin
  • 1-1/2 pints strawberries, halved
  • 2 tablespoons Splenda No Calorie Sweetener, Granulated
  • 1 teaspoon vanilla extract
  • 1 pint strawberries, sliced


  1. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.
  2. Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.
  3. Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.
  4. Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.

Nutritional Information Per Serving:
Calories: 130
Fat: 4 grams
Saturated Fat: 2 grams
Fiber: 5 grams
Sodium: 50 milligrams
Cholesterol: 15 milligrams
Protein: 5 grams
Carbohydrates: 21 grams
Sugars: 5 grams

Tangy Coconut Tartlets

Tangy Coconut Tartlets Recipe Photo - Diabetic Gourmet Magazine Recipes

Recipe Yield: Yield: 24 servings
Serving Size: 1 tartlet


  • 1-1/2 cups sweetened flaked coconut
  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 3/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 egg whites
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 2 cups nonfat milk
  • 1 (8 ounce) tub fat free frozen whipped topping, thawed
  • 1 tablespoon unsweetened flaked coconut, toasted


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
  2. In a mixing bowl, combine 1 1/2 cups coconut, Splenda Granulated Sweetener, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups.
  3. Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
  4. Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with a pinch of toasted coconut.

Nutritional Information Per Serving:

Calories: 80
Fat: 1.5 grams
Saturated Fat: 1.5 grams
Sodium: 85 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
Sugars: 7 grams

Vanilla Cream Puffs

Vanilla Cream Puffs Recipe Photo - Diabetic Gourmet Magazine Recipes

This Vanilla Cream Puffs Recipe makes 13 fluffy pastry shells filled with a thick vanilla custard and drizzled with chocolate sauce.

Recipe Yield: Yield: 12 Servings
Serving Size: 1 cream puff


Cream Puffs Ingredients

  • 1 cup water
  • 1/4 teaspoon salt
  • 1/2 tablespoon Splenda No Calorie Sweetener, Granulated
  • 1/4 cup butter
  • 1 cup all-purpose flour
  • 4 large eggsCustard Filling Ingredients
  • 2 tablespoons Splenda No Calorie Sweetener, Granulated
  • 1 tablespoon cornstarch
  • 2 cups 1% low-fat milk
  • 2 egg yolks, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup commercial chocolate sauce
More from our magazine:  Dry-Steamed Dill Carrots


  1. Cream Puff Directions: Preheat oven to 400 degrees F.
  2. Combine water, salt, Splenda Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
  3. Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
  4. Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
  5. Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
  6. Custard Filling Directions: Combine Splenda Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about 1/4 the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly. Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.
  7. Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
  8. Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.

Nutritional Information Per Serving:

Calories: 200
Fat: 9 grams
Saturated Fat: 4.5 grams
Fiber: 1 grams
Sodium: 180 milligrams
Cholesterol: 120 milligrams
Protein: 6 grams
Carbohydrates: 24 grams
Sugars: 12 grams

Mini Chocolate Mint Cheesecakes

Mini Chocolate Mint Cheesecakes Recipe Photo - Diabetic Gourmet Magazine Recipes

Serve a decadent mint-chocolate cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.

Recipe Yield: Makes 24 servings


  • 1/2 cup crushed gluten-free chocolate wafer cookies
  • 1 tablespoon butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1 egg or 1/4 cup egg substitute
  • 1/3 cup chocolate chips, melted
  • 1/3 cup chopped creme de menthe mint candy wafers
  • 1/3 cup sour cream
  • 1/2 teaspoon vanilla
  • 1 cup sweetened whipped cream


  1. Heat oven to 325F.
  2. In small bowl, combine crushed cookie crumbs and melted butter.
  3. Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
  4. In mixing bowl, beat cream cheese and sugar until blended.
  5. Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
  6. Pour evenly over crumbs.
  7. Bake 20 minutes.
  8. Cool. Refrigerate until serving.
  9. Before serving, top with a dollop of sweetened whipped cream.

Nutritional Information Per Serving:

Content Continues Below ⤵

Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 55 milligrams
Cholesterol: 25 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 7 grams

Chocolate Coffee Tiramisu

Chocolate Coffee Tiramisu Recipe Photo - Diabetic Gourmet Magazine Recipes

This reduced carb tiramisu recipe comes from The Best Diabetes Cookbook and is a nice dessert to serve guests.

Recipe Yield: Makes: 16 Servings


  • 1-1/2 cups 5% ricotta cheese
  • 1/2 cup light cream cheese
  • 1/2 cup granulated sugar
  • 3 tablespoons cocoa
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 3 egg whites
  • 1/3 cup granulated sugar
  • 3/4 strong, prepared coffee
  • 3 tablespoon chocolate or coffee-flavored liqueur
  • 16 lady finger cookies


  1. Spray a 9-inch square baking dish with vegetable spray.
  2. In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
  3. In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
  4. Combine coffee and liqueur in a small bowl.
  5. Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.

Nutritional Information Per Serving:

Calories: 150
Fat: 5 grams
Sodium: 102 milligrams
Cholesterol: 66 milligrams
Protein: 6 grams
Carbohydrates: 21 grams
Diabetic Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat

Mom’s Southern Pecan Pie

Mom’s Southern Pecan Pie Recipe Photo - Diabetic Gourmet Magazine Recipes

This recipe for Pecan Pie comes from Source: Sweet Inspirations – A Sugar Free Dessert Cookbook
Book Title: Sweet Inspirations – A Sugar Free Dessert Cookbook

Recipe Yield: Servings: 10


  • 1 unbaked pie shell
  • 1 cup fruit sweetener **
  • 1 envelope plain gelatin
  • 1/3 cup unsweetened apple sauce
  • 3 tbsp water
  • 2 tbsp cornstarch
  • 3 eggs
  • 2 tsp vanilla
  • 2 tbsp very strong coffee or espresso (prepared, not grounds)
  • 24 pecan halves**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.


  1. Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
  2. In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.

Nutritional Information Per Serving:

Calories: 211
Fat: 9 grams
Sodium: 69 milligrams
Cholesterol: 82 milligrams
Protein: 3 grams
Carbohydrates: 28 grams
Diabetic Exchanges: 1 Fruit; 1 Bread; 2 Fat

Lemon Meringue Pie

Lemon Meringue Pie Recipe Photo - Diabetic Gourmet Magazine Recipes

A refreshing lemon meringue pie recipe with only 20 grams of carbs per serving. That’s about a third of what you might find in a regular slice.

Recipe Yield: Serves: 8


For Pie Filling:

  • Pastry for single-crust 9-inch pie
  • 2-1/4 cups water
  • 1/2 cup fresh lemon juice or frozen lemon juice concentrate*
  • 1/2 cup cornstarch
  • 2 eggs
  • 2 egg whites
  • 1-1/2 teaspoons grated lemon peel
  • 1-1/2 cups Equal Spoonful or Granulated**
  • 2 tablespoons stick butter or margarine
  • 1 to 2 drops yellow food coloring (optional)For Meringue:
  • 3 egg whites
  • 1/4 teaspoon cream tartar
  • 2/3 cup Equal Spoonful or Granulated**** Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate** May substitute 36 packets Equal sweetener


  1. For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
  2. Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.
  3. Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.
  4. For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
  5. Bake pie in 425F oven about 5 minutes or until meringue is lightly browned.
  6. Cool completely on wire rack. Cut pie into wedges.
More from our magazine:  A Healthy, Low-Calorie Dessert...with Chocolate!

Nutritional Information Per Serving:

Calories: 178
Fat: 9 grams
Sodium: 133 milligrams
Cholesterol: 65 milligrams
Protein: 5 grams
Carbohydrates: 20 grams
Diabetic Exchanges: 1 starch, 2 fat

Apricot-Walnut Swirl Coffeecake

Apricot-Walnut Swirl Coffeecake Recipe Photo - Diabetic Gourmet Magazine Recipes

Recipe Yield: Yield: 16 servings


Walnut Filling:

  • 1/2 cup sugar-free apricot preserves or apricot spreadable fruit
  • 3/4 cup Equal Spoonful*
  • 4 teaspoons ground cinnamon
  • 1/2 cup chopped nutsCoffeecake:
  • 2-1/2 cups reduced-fat baking mix (Bisquick)
  • 2 cups Equal Spoonful/Granulated*
  • 2 tablespoons cornstarch
  • 1 cup low fat vanilla yogurt
  • 6 tablespoons stick butter or margarine, melted
  • 1/4 cup 2% milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract

* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener


  1. For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
  2. For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
  3. Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
  4. Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

This simple-to-make coffeecake, with it’s apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.

Nutritional Information Per Serving:

Calories: 175
Fat: 7 grams
Sodium: 308 milligrams
Cholesterol: 18 milligrams
Protein: 4 grams
Carbohydrates: 27 grams
Diabetic Exchanges: 2 starch, 1 fat

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting Recipe Photo - Diabetic Gourmet Magazine Recipes

Some people do not like raisins in their carrot cake. If you choose to leave out the raisins, as pictured, it will reduce the amount of carbohydrate by 7g, calories by 27, sugars by 5.4g, fiber by 0.3g and protein by 0.3g per serving. This recipe appears courtesy of Great Healthy Food – Diabetes.

Recipe Yield: Yield: Makes 12 slices
Serving Size: 1 slice


  • 1-1/4 cups whole wheat flour
  • Pinch of salt
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup light brown sugar
  • 3/4 cup raisins, soaked overnight (see note if you leave out raisins)
    in 1/2 cup unsweetened orange juice
  • 4 medium carrots, peeled and finely grated
  • 1 tablespoon sunflower oil
  • 2 medium egg whites, at room temperature
  • 3-1/2 ounces low-fat cream cheese beaten
    with 2 teaspoons sifted confectioners’ sugar


  1. Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
  2. Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
  3. Stir in the sugar, raisins with their juice, carrots and oil and mix well.
  4. Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
  5. Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.

Nutritional Information Per Serving:

Calories: 137
Fat: 3 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 154 milligrams
Cholesterol: 5 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat

Italian Cheesecake with Pecan Crust

Italian Cheesecake with Pecan Crust Recipe Photo - Diabetic Gourmet Magazine Recipes

This Italian-Style cheesecake uses finely ground pecans for the crust, which helps cut the carbs down to only 11 grams. This recipe appears courtesy of The Diabetes Snack Munch Nibble Nosh Book.

Recipe Yield: 9 servings


  • 3/4 cup very finely ground pecans (1 cup whole pecans)
  • 1 (15 ounce) carton part-skim ricotta cheese
  • 1 cup plain low-fat yogurt
  • 1 cup Splenda
  • 1/2 cup fat-free liquid egg substitute
  • 2 tablespoons white flour
  • 1 tablespoon vanilla extract
  • Zest (grated rind) of one small lemon
  • 1 (8 ounce) package cream cheese, at room temperature


  1. Preheat the oven to 350 degrees F.
  2. Spray a 10-inch springform pan with nonstick spray.
  3. Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.
  4. In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.
  5. Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth – an additional 1-1/2 to 2 minutes.
  6. Carefully spoon the mixture over the ground pecans.
  7. Bake in the center of the preheated oven for 15 minutes.
  8. Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.
  9. Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.

Nutritional Information Per Serving:

Calories: 272
Fat: 21 grams
Saturated Fat: 9 grams
Fiber: 1 grams
Sodium: 178 milligrams
Cholesterol: 45 milligrams
Protein: 11 grams
Carbohydrates: 11 grams
Sugars: 7 grams
Diabetic Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate