These sugar free Easter egg pops are easy to make, fun to decorate, and taste like a sweet dream! To make them as described here you’ll need a pound of sugar free white candy coating chips, which you’ll probably need to buy online. However, if you want to make them from items you can get at the grocery store, simply make a chocolate-covered version by substituting Hershey’s Sugar Free Chocolate Chips for the white coating chips. You can still decorate them with colorful stripes, dots or swirls of Sugar Free Glaze, the recipe for which is provided below.

For this recipe you’ll need waxed paper, a package of lollipop sticks, a block of Styrofoam, a package of plain plastic sandwich bags, and curling ribbon.

Ingredients:

1 package Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix prepared following the 13 x 9″ sheet cake directions
1 can Pillsbury Creamy Supreme Sugar Free Vanilla Flavor Frosting
2 teaspoons of orange or lemon extract
Orange or yellow food coloring (optional)
1 pound sugar free white candy coating chips

After the cake has been baked and cooled completely, crumble it into a large bowl. Stir in a little more than half the can of frosting, and mix well. If the mixture seems a little stiff, add more frosting. Stir in the flavoring and the food coloring until the mixture is the color you’d like. You may find it easier to do the mixing with your hands. Place waxed paper on a cookie sheet. Start rolling the cake mixture into 1″ balls, tapering them at the top to resemble eggs. You should have 30-40 eggs when you’re done.

Melt the sugar free candy coating or chocolate chips in the microwave as follows: pour the chips into a medium-sized microwave safe bowl, preferably glass, and heat for one minute, stopping every 10-15 seconds to stir the chips thoroughly. Repeat the process if more time is needed, stopping as soon as the chips melt. Dip the tip of a lollipop stick into the melted coating and stick it less than halfway into the bottom of one of the eggs. Repeat the process until all the eggs have sticks, and place them in the freezer for 5-10 minutes to firm up.

Take the pops out of the freezer and re-melt the coating if necessary. Dip each egg into coating and carefully rotate it until it’s covered. Gently rotate the pop to remove any excess coating, giving it a very slight shake if necessary. Stick the pop in the block of Styrofoam to dry, and continue the process until all the pops are dipped. While the pops dry, make a few batches of Sugar Free Glaze to decorate them.

Ingredients:

1/3 cup sucralose (brand name Splenda)
6 teaspoons cornstarch
1/2 teaspoon vanilla extract
3-5 teaspoons water
food coloring

Using a blender or food processor, process the sucralose and the cornstarch together until the mixture resembles a fine powder. Pour the powder into a bowl and stir in the extract and 3 teaspoons of water. Add food color until the glaze is the color you fancy. If the glaze is too thick, add more water, a teaspoon at a time.

Spoon the glaze into a plastic zipper bag, and snip off the very tip to make a miniature pastry bag. Use the bag to pipe the glaze onto the pops in a variety of patterns. Put the pops back into the Styrofoam to dry. Once they’ve dried completely, package them for Easter baskets by placing a sandwich bag over each egg and tying it securely with a length of curling ribbon.

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Here’s a sinfully easy sugar free Easter candy recipe with a sweet taste that’s out of this world! These cookie-candies are great to include in sugar free Easter baskets because they’re so pretty, they keep well, and they’re absolutely delicious. Check your grocery store for sugar free Oreos, but if you don’t find them there you can buy them from Amazon.com and other online retailers. You’ll almost certainly need to buy the sugar free white candy coating online, but if you’d prefer a chocolate-enrobed cookie, this recipe works equally well using melted Hershey’s Sugar Free Chocolate Chips.

Ingredients:

1 package Sugar Free Oreos
1 lb. sugar free white candy coating pieces
food colors (optional)

Melt the sugar free chips in the microwave as follows: pour the chips into a medium-sized microwave safe bowl, preferably glass, and heat for one minute, stopping every 10-15 seconds to stir the chips thoroughly. Repeat the process if more time is needed, stopping as soon as the chips melt. Stir in a few drops of food color until the coating is tinted as you desire. If you’d like to make several different colors, melt the chips in separate batches and color each batch to your fancy.

Using two forks or candy dipping tools, dip an Oreo in the coating and place it on a cookie sheet covered in foil. Repeat the process until all the cookies are dipped. If you need to re-melt the chips at any point, do so follow the steps above. Refrigerate until set, about 30 minutes – an hour.

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This recipe for low sugar peanut butter cups tastes so much like the real deal, you’ll hardly believe your tastebuds! Using ingredients easily found in any grocery store, you’ll be able to make these rich, chocolately confections which simply burst with peanut butter goodness. Once the candies are set, wrap each one in foil for safekeeping – regular silver foil will do just fine, but if you feel like getting a little fancy, use festive spring-colored foil instead. It’s available in craft stores and some large retail outlets. This recipe makes 12 oversized peanut butter cups. Make plenty, because these are a sure-fire hit in any Easter basket!

It’s important that you use reduced fat peanut butter for this recipe. If you use regular peanut butter, the finished product will be oily and won’t set well.

For this recipe, you’ll need a muffin tin and tin liners to match.

Ingredients:

2 8 oz. packages Hershey’s Sugar Free Chocolate Chips

1 cup reduced-fat, reduced-sugar peanut butter

1/2 cup sucralose (brand name Splenda) plus one teaspoon cornstarch, pulverized to a fine powder in a blender or food processor

1/4 teaspoon salt

Place the liners in the muffin tins and set aside. Melt both bags of sugar free chocolate chips in the microwave as follows: pour the chips into a medium-sized microwave safe bowl, preferably glass, and heat for one minute, stopping every 10-15 seconds to stir the chips thoroughly. Repeat the process if more time is needed, stopping as soon as the chips melt.

Spoon a teaspoon of chocolate into the bottom of one of the liners, and use the back of the spoon to coat the bottom 2/3 of the liner with chocolate. Repeat this process with the remaining liners, and place them in the fridge to harden while you make the peanut butter filling.

Stir the remaining ingredients together in a medium microwave safe bowl. Once the chocolate cups in the fridge have hardened, microwave the peanut butter mixture for about one minute, stopping halfway through to give the mixture a stir. Spoon the soft peanut butter filling into the cups, leaving enough room at the top for a covering of melted chocolate. Once all the tins are filled with peanut butter, put it back into the fridge to let the peanut butter firm up, about an hour.

When you’re ready to finish the cups, re-melt the chocolate using the method described above. The chocolate should melt in 30-40 seconds, but cautiously add more time if needed. Use the teaspoon to spread a layer of chocolate on top of each cup, and refrigerate them one more time to let the candy completely set.

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These chocolatey mint confections are the perfect candy for any sugar free Easter basket. They’re reminiscent of peppermint patties, and even more delicious. Sugar free vanilla frosting right from the grocery store gives you a head start on the luscious, creamy mint centers. To make the patties, you’ll need a muffin tin and some foil-backed muffin tin liners. Use these to easily remove the candy from the cups once it hardens, and then fold the edges of the liner inward to wrap around each pattie, securing the center with a large sticker. Favorite cartoon characters make great sticker choices, as well as Easter or spring-themed stickers.

Ingredients:

2 8 oz. bags Hershey’s Sugar Free Chocolate Chips
2 tablespoons butter
1/2 can Pillsbury Sugar Free Vanilla Frosting
1 1/2 teaspoons peppermint flavored extract
1/2 teaspoon vanilla extract
a few drops pink or green food coloring (optional)
1/2 cup sugar free white candy coating and food color for decoration (optional)

Place the liners in the muffin tin. In a small microwave-safe bowl, melt one of the bags of sugar free chocolate chips with one of the tablespoons of butter, stopping to stir frequently, until smooth and well combined. The total microwave time should be well under a minute. Spoon the melted chocolate mixture evenly into the bottom of each liner and refrigerate until hardened, about 20 minutes.

Scoop out half of the sugar free frosting into a medium-sized bowl and use an electric mixer to beat in the extract and food coloring, if using. Spoon the mint mixture evenly onto the center of each chocolate disk in the muffin tin, spreading gently so it flattens but doesn’t extend all the way to the sides. Return the muffin tin to the refrigerator.

Melt the remaining chocolate as above. Remove the muffin tin from the refrigerator and spoon the chocolate atop the mint centers, making sure the mint is completely covered. Return to the refrigerator for an hour to make sure the patties are completely set.

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This easy-to-make sugar free fudge makes a welcome addition to any Easter basket. It requires barely any cooking and can be customized almost endlessly. You can add most any flavored extracts you like for bold, fun flavor – stir in a teaspoon of cherry, strawberry, raspberry, almond or root beer extract in addition to the vanilla to make a sugar free confection everyone will love. And don’t forget the food coloring – mix it in thoroughly so the candy has a uniform color. It’s better to start with just a few drops and add more until you’ve achieved the level of vibrancy you’d like.

For this recipe, you’ll need an 8″ square pan.

Ingredients:

1/4 cup butter

1/3 cup sugar free white candy coating chips

1 cup sucralose (brand name Splenda)

1 8 oz. package cream cheese, slightly softened

1 teaspoon vanilla

1 teaspoon of another flavoring extract (optional)

food coloring (optional)

In a medium-sized bowl, microwave the butter until it’s melted, about 30-45 seconds. Stir in the candy coating chips until they’re melted. Stir in the sucralose and flavor extracts, mixing well.

In a large bowl, use an electric mixer to beat the cream cheese until it’s smooth. Beat in the candy coating mixture until it’s thoroughly combined. Finally, beat in the food coloring, adding a little at a time until the desired color is achieved.

Spray the 8″ pan with nonstick spray. Spread the candy inside, and refrigerate until firm. When the candy is firm, cut it into 1″ squares. If you’re including this candy in an Easter basket, one good way to wrap it is in plastic cellophane (not plastic wrap). Place each square on a piece of cellophane big enough to wrap the candy completely, with about 1 1/2″ of overhang on each end. Wrap the candy, and secure each end with a length of curling wribbon. Curl the ribbon for a festive finish. If this candy needs to be stored for a few hours or overnight, keep it in the refrigerator.

Go back for more great tips and recipes for making sugar free Easter candy, and check out even more recipes for sugar free candy for diabetics.

If you like the “box of chocolates” type of candy, you’ll love these beautifully molded, rich, sugar free candies with a fudge truffle center. They take a little time to prepare, but they’re well worth it. These make a great special occasion treat for diabetics because the maltitol used to sweeten the chocolate chips has a relatively low glycemic index. These aren’t exactly low calorie, but they’re certainly less caloric than traditional boxed chocolates. Treat yourself to a few of these luxuriously decadent morsels and feel instantly pampered.

For this recipe, you’ll need fairly deep chocolate candy molds.

Ingredients:

1 cup sucralose
1 teaspoon cornstarch
1/3 cup butter, softened
3 tablespoons evaporated milk
1/8 teaspoon salt
2 teaspoons vanilla extract
1/3 cup cocoa powder
2 8 oz. bags Hershey’s Sugar Free Chocolate Chips

Place the sucralose and the cornstarch in a blender or food processor and process for about a minute, until the mixture resembles powdered sugar. Using an electric mixer, cream the butter, evaporated milk, salt and vanilla together in a medium-sized mixing bowl. Gradually add the powdered sweetener and cocoa and mix until smooth, scraping the sides of the bowl as needed. Cover the bowl with plastic wrap and chill it in the refrigerator for an hour.

Cover a cookie sheet with foil, and spray it with nonstick spray. Remove the fudge truffle filling from the refrigerator and scoop out small amounts with a teaspoon, rolling them lightly between your hands to make balls. Make the balls small enough to fit comfortably inside the molds, with room to spare. Place the balls on the cookie sheet and set them aside.

Spray the candy molds with a light coating of nonstick spray. Empty one of the bags of chocolate chips into a microwave-safe bowl and microwave until they’re melted, stopping to stir every 10 seconds. The chips should be melted and smooth in under a minute. Spoon the chocolate into the molds, filling each halfway. Working quickly, place a truffle ball inside each mold. Melt the remaining chocolate and spoon it into the the molds to fill them completely. Refrigerate the molds for about two hours before carefully unmolding the candies.

These chewy, fruity, colorful gummies make absolutely ideal candy for diabetics and dieters because they’re completely sugar free, and virtually calorie free.  Their sweetness comes from the aspartame in the flavored gelatin and drink mix, which has no calories and no glycemic index. The fun part about these candies is the shapes you can make them in using molds. You’ll find that shaped ice cube molds work as well as candy molds, and are often more readily available in stores.

Ingredients:

1 small package sugar free gelatin in your favorite flavor
6 small packages unflavored gelatin
1 package sugar free Kool-Aid-type drink mix, in the same flavor as the gelatin or in a complimentary flavor
1 cup cold water
2 tablespoons cornstarch
1/2 cup sucralose mixed with 1/2 teaspoon cornstarch (optional)

You can make your gummies in candy molds, shaped ice cube molds, or plain ice cube trays. Spray whatever you’re using with nonstick spray and set them aside while you prepare the candy.

Combine all the ingredients in a small saucepan and stir them together with a whisk until well combined. Place the saucepan on the stove over medium heat and continue to stir with the whisk until the mixture heats up and is uniformly liquid.

Remove the mixture from heat and carefully pour it into the prepared molds. Let them stand for about 10 minutes to cool, then place them in the freezer for another ten minutes to solidify before carefully unmolding. If you’d like your gummies to have a light dusting of powdered sugar to prevent them from sticking to one another, run the sucralose and cornstarch through your blender until it’s a fine powder, then lightly toss your gummies in it until they’re coated, shaking off any excess.

Indulging in one or two of these should satisfy even a king-sized chocolate craving! These truffles are so rich and decadent, you’d never guess they’re an appropriate candy for diabetics and the diet-conscious. The only sugar in the recipe comes from natural raspberries, which are low-cal (the raspberries in this recipe contribute less than 50 calories to the entire batch of candy), an excellent source of vitamin C, and so rich in antioxidants that they’re considered a super-food. Because they’re high in fiber, which slows down the absorption of sugars, their glycemic index averages around 40, less than some artificial sweeteners.

Ingredients:

1 Pillsbury Sugar Free Chocolate Fudge Brownie Mix, 12.35 oz.prepared according to package instructions

2/3 cup frozen raspberries, thawed

Zest of one lemon

3 cups Hershey’s Sugar Free Chocolate Chips

1/2 cup sugar free white chocolate candy coating to decorate (optional)

Red food coloring (optional)

Get ready to make the raspberry-fudge filling by placing one cup of the chocolate chips in a microwave-safe bowl and microwave until they’re melted, stopping to stir every 5-10 seconds. The chips should be melted in under 45 seconds. Puree the raspberries and lemon zest in a food processor or blender until completely smooth.

Crumble the prepared brownies into a large bowl, omitting any hardened edges. Stir in the puree to form a smooth paste. Stir in the melted chocolate chips until all is well combined. Cover the filling mixture with plastic wrap and refrigerate for about an hour to let it firm.

Take the filling mixture from the refrigerator and cover a baking sheet with aluminum foil. Use a tablespoon to scoop out the filling, and roll it gently between your hands to make approximate one inch balls. Place the baking sheet of formed truffle centers in the freezer for about an hour.

Once the truffle centers have chilled, place the remaining 2 cups of chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 10 seconds. It should take less than a minute for the chocolate to be melted and smooth. Using two forks or candy-dipping tools, coat each truffle center in melted chocolate and place it back on the baking sheet. Let the truffles set in the refrigerator for about 15 minutes before serving.

If you’d like to garnish your truffles, melt the white chocolate chips in the microwave in the same way you melted the chocolate chips. Stir in some red food coloring to make a smooth, pink topping. Spoon the topping into a plastic zipper-lock sandwich bag, and snip off a tiny portion of one corner to make a very narrow spout. Squeeze the topping onto your truffles in zig-zags, swirls, or any design you fancy.