Thursday Recipes

Enjoy!

BITTERSWEET CHOCOLATE TORTE

Serves: 12

Source: Equal

View Recipe with Photo: http://diabeticgourmet.com/recipes/html/957.shtml

Ingredients

Torte Ingredients:

6 tablespoons stick butter or margarine

4 ounces unsweetened chocolate

1/3 cup fat-free milk

1/3 cup sugar-free apricot preserves or apricot spreadable fruit

2 teaspoons instant coffee crystals

1 egg yolk

1 teaspoon vanilla

1-1/2 cups Equal Spoonful or Granulated*

3 egg whites

1/8 teaspoon cream of tartar

1/4 cup all-purpose flour

1/8 teaspoon salt

Rich Chocolate Glaze Ingredients:

1 ounce semi-sweet chocolate

1 tablespoon stick butter or margarine

Whipped topping, fresh raspberries, and/or fresh mint (optional)

* May substitute 36 packets Equal sweetener

Directions

For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.

Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.

Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.

Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.

For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.

Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 145; Protein: 3 g; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Carbohydrates: 9 g; Exchanges: 1/2 starch, 2 fat

APRICOT-WALNUT SWIRL COFFEECAKE

This recipe begins, "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."

Yield: 16 servings

Source: Equal

View Recipe: http://diabeticgourmet.com/recipes/html/1119.shtml

Ingredients

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 nuts

Coffeecake:

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

Directions

For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.

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.

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.

Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat

FRENCH COUNTRY BEAN SOUP

Makes 8 servings (with chicken)

Find this recipe at: http://diabeticgourmet.com/recipes/html/439.shtml

Ingredients

2 Tbsp. olive oil

1 carrot, cut in half-moons

1 rib celery, sliced

1 small onion, chopped in bite-size pieces

1 small leek, chopped in bite-size pieces

3 outer leaves Savoy cabbage, rolled and cut in 1/2" strips

4 cups fat-free, reduced sodium chicken broth

1 tsp. dried thyme

1 garlic clove, chopped

2 cups squash (e.g. butternut), peeled and diced

1 can (15 oz.) chickpeas or white beans, rinsed and drained

1 cup cooked chicken cut in bite-size pieces(optional)

Directions

Heat oil in medium Dutch oven or large, deep saucepan. Saute carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes. Add broth. Cover and simmer for 15 minutes.

Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken, if using. Ladle soup into deep bowls and serve accompanied by toasted slices of whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up to 5 days, covered, in refrigerator.)

Nutritional Information Per Serving: Calories: 123; Protein: 5 g; Fat: 4 g; Sodium: 464 mg; Carbohydrates: 19 g; Exchanges: 1 Bread/Starch, 1 Lean-Meat, 1 Vegetable

CRUSTLESS BASQUE QUICHE

This recipe begins, "With tons of taste but little fat, this light and luscious quiche is the perfect choice for breakfast, brunch or lunch. Serve with fresh fruit salad."

Makes 4 to 6 servings

View Recipe: http://diabeticgourmet.com/recipes/html/843.shtml

Ingredients

3 tablespoons bread crumbs

1 teaspoon canola oil

1/2 cup green onions, chopped

2 medium Roma tomatoes, juiced and chopped (about 3/4 cup)

6 ounces ham, OR Canadian bacon, chopped (about 1 1/4 cups)

1/2 cup roasted red pepper, chopped, from a jar, patted dry

1 tablespoon cornstarch

1/4 teaspoon salt

1/8 teaspoon cayenne

1 cup nonfat half & half

1 cup egg substitute

1 cup mozzarella cheese, reduced fat, shredded

Directions

Preheat the oven to 350F.

Spray a 9-inch glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.

Heat the oil in a large non-stick skillet over medium heat. Add the onion; saute 1 minute. Add the tomatoes and saute until beginning to soften, about 3 to 4 minutes.

Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.

Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.

Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.

Nutritional Information Per Serving: Calories: 200; Protein: 16 g; Fat: 7 g; Sodium: 480 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Carbohydrates: 15 g

CREAMY SPINACH DIP

Yield: 16 servings

Serving Size: 2 tablespoons.

Source: The Diabetes Food and Nutrition Bible

Book Info: http://diabeticgourmet.com/book_archive/details/11.shtml

View Recipe: http://diabeticgourmet.com/recipes/html/842.shtml

Ingredients

1 (10 oz.) package frozen chopped spinach, thawed and drained very well

1-1/2 cups low-fat sour cream

2 tablespoons red wine vinegar

2 tablespoons minced mint

2 garlic cloves, minced

1/2 cup minced water chestnuts

1/4 teaspoon cayenne pepper

Salt and pepper to taste

Directions

Prepare the spinach and set aside.

In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.

Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g ; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate

FRUITFUL FROZEN YOGURT

Yield: 6 servings

Source: Diabetic Dream Desserts

Book Info: http://diabeticgourmet.com/book_archive/details/43.shtml

View Recipe: http://diabeticgourmet.com/recipes/html/841.shtml

Ingredients

1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)

4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)

Sugar substitute equal for 1/4 cup sugar

Directions

Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork.

Stir in the yogurt and sugar substitute.

Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer.

Spoon into dessert dishes and serve immediately.

Nutritional Information Per Serving: Calories: 114; Protein: 8 g; Fat: 0.4 g; Sodium: 122 mg; Cholesterol: 4 mg; Carbohydrates: 19 g; Exchanges: 1 Carbohydrate