Tuesday Recipes

I remember over-hearing someone bemoan, “I want something snacky!” I think most of us can relate to that sentiment from time to time. And just because someone is diabetic doesn't make that sentiment go away. With that in mind, here are six recipes to help when that snack attack hits. Enjoy!

INDIVIDUAL MINATURE CHEESECAKES

Makes: 10 Servings

Source: The Best Diabetes Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/519.shtml

Ingredients

1 cup 5% ricotta cheese

1 cup low-fat cottage cheese

1/3 cup granulated sugar

1 medium egg

1/4 cup light sour cream

1/2 teaspoon cornstarch

1/8 vanilla extract

Fruit Puree (optional)

Directions

Preheat the oven to 350 degrees F. Line 10 muffin cups with muffin paper cups.

In a food processor, combine ricotta cheese, cottage cheese and sugar; puree until smooth. Beat in egg. Blend in sour cream, cornstarch and vanilla until well mixed. Divide batter among muffin cups.

Set muffin tin in larger pan; pour in enough hot water to come half way up sides. Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove from water bath; cool on wire rack. Chill.

Serve with fruit puree, if desired.

Nutritional Information Per Serving: Calories: 127; Protein: 6 g; Fat: 8 g; Sodium: 268 mg; Cholesterol: 42 mg; Carbohydrates: 9 g; Exchanges: 2/3 Other Carbohydrate, 1 Lean Meat, 1 Fat

BANANA RAISIN BREAD

A full flavored quick bread made with ripe bananas and raisins. Cereal adds extra crunch and beneficial nutrients.

Yield: 14 servings

Find this recipe at: http://diabeticgourmet.com/recipes/html/927.shtml

Ingredients

1 cup mashed ripe bananas (about 2 medium)

3 tablespoons 2% milk

1-1/2 cups Kellogg's Special K cereal

6 tablespoons stick butter or margarine, softened

1 cup Equal Spoonful*

2 eggs

1 teaspoon vanilla

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup raisins

* May substitute 24 packets Equal sweetener

Directions

Combine banana and milk in medium bowl. Stir in cereal. Let stand 5 minutes or until cereal is softened.

Beat butter and Equal on medium speed of electric mixer until fluffy. Beat in egg and vanilla until well blended.

Stir in cereal mixture. Gradually add combined flour, baking powder, baking soda and salt mixing until combined. Stir in raisins.

Spread batter evenly in sprayed 9 x 5-inch loaf pan. Bake in preheated 350F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack.

Store tightly wrapped in plastic wrap.

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

CINNAMON APPLE COFFEE CAKE

Yield: 1 coffee cake (9 servings)

Source: The New Family Cookbook For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/513.shtml

Ingredients

1/2 cup packed brown sugar

1/4 cup margarine, softened

2 large egg whites

1/2 cup low-fat (1 percent fat) buttermilk

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

1 medium apple, unpeeled, cored and finely chopped

Directions

Preheat the oven to 375 degrees F.

Prepare a 9-inch square baking pan with nonstick pan spray.

In a large bowl, beat together the sugar, margarine, and egg whites until smooth. Stir in the buttermilk. Add the flour, baking powder, baking soda, cinnamon, and salt and mix just until the ingredients are moistened. (The batter will be stiff.) Fold in the apple.

Spread the batter in the prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cut into nine 3-inch squares. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 214; Protein: 4 g; Fat: 5 g; Sodium: 306 mg; Cholesterol: 0 mg; Carbohydrates: 37 g; Exchanges: 2-1/2 Other Carbohydrate, 1/2 Fat

ALMOND CHEESECAKE BARS

”Light and creamy cheesecake bars topped with toasted almonds.”

Serves: 20; Serving Size: 1 bar

View Online with Photo: http://diabeticgourmet.com/recipes/html/1229.shtml

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated

1 1/4 cups graham cracker or vanilla wafer crumbs

1/3 cup light butter, melted

1/4 cup toasted sliced almonds, finely ground

Filling:

12 ounces reduced fat cream cheese

1/2 cup Splenda No Calorie Sweetener, Granulated

2 large eggs

1/4 cup reduced fat sour cream

2-1/2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup toasted, sliced almonds

Directions

Preheat oven to 350 degrees F.

Spray an 8x8 pan with non-stick cooking spray.

Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.

Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.

Bake in preheated oven for 40 to 47 minutes, or until firm. Top with toasted almonds.

Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 8 g; Sugars: 5 g; Carbohydrates: 11 g

DATE ROLL-UP COOKIES

Makes: About 32 Cookies

Source: The Best Diabetes Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/521.shtml

Ingredients

Filling:

8 oz. pitted dried dates

1 cup orange juice

1/4 teaspoon ground cinnamon

Dough:

2-1/4 cups all-purpose flour

2/3 cup granulated sugar

1/4 cup margarine or butter

1/4 cup vegetable oil

1/4 cup 2% plain yogurt

3 tablespoons water

1 teaspoon vanilla extract

1 teaspoon grated orange zest

Directions

Preheat the oven to 350 degrees F. Spray a large baking sheet with vegetable spray.

Make the filling: In a saucepan bring the dates, orange juice and cinnamon to a boil; reduce heat to medium-low and cook 10 minutes or until soft. Mash with a fork until liquid is absorbed. Refrigerate.

Make the dough: In a food processor, combine the flour, sugar, margarine, oil, yogurt, water, vanilla and orange zest; process until dough forms. Add up to 1 tablespoon more water, if necessary. Divide dough in half; form each half into a ball, wrap and refrigerate for 15 minutes or until chilled.

Between 2 sheets of waxed paper sprinkled with flour, roll one of the dough balls into a rectangle, approximately 12 by 10 inches and 1/8 inch thick. Remove top sheet of waxed paper. Spread half of date mixture over rolled dough.

Starting at short end and using the waxed paper as an aid, roll up tightly. Cut into 1/2-inch slices and place on prepared baking sheet. Repeat with remaining dough and filling.

Nutritional Information Per Serving: Calories: 102; Protein: 1 g; Fat: 1 g; Sodium: 20 mg; Carbohydrates: 17 g; Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat

CHOCOLATE COFFEE TIRAMISU

Makes: 16 Servings

Source: The Best Diabetes Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml

View this recipe here: http://diabeticgourmet.com/recipes/html/520.shtml

Ingredients

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

Directions

Spray a 9-inch square baking dish with vegetable spray.

In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.

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.

Combine coffee and liqueur in a small bowl.

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 Servings: Calories: 150; Protein: 6 g; Fat: 5 g; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat