While very few of us choose to have diabetes (or have loved ones with it), we do have a choice about whether to eat boring food, or something that really tastes good. These recipes fit the latter bill. And while you don't have to be diabetic to enjoy these recipes, it's nice to know that if you're fixing it for yourself and a diabetic, you both can eat these. Enjoy!
CAPPUCCINO PIE
Yield: 8 servings
Online version: http://diabeticgourmet.com/recipes/html/838.shtml
Source: Diabetic Dream Desserts
Book Info: http://diabeticgourmet.com/book_archive?details/61.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Find this recipe at http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
REALLY RASPBERRY PARFAITS
Yield: 4 servings
Online version: http://diabeticgourmet.com/recipes/html/837.shtml
Source: Diabetic Dream Desserts
Info: http://diabeticgourmet.com/book_archive/details/61.shtml
Ingredients
1 cup light raspberry yogurt
1/2 cup nonfat or light whipped topping
2 cups fresh raspberries, rinsed and patted dry
2 tablespoons sliced almonds
Directions
Place the yogurt in a bowl and fold in the whipped topping.
Place 1/4 cup of raspberries in each of four 8-ounce wine glasses. Top the berries in each glass with 3 tablespoons of the yogurt mixture.
Repeat the layers and top each serving with a sprinkling of almonds.
Serve immediately.
Nutritional Information Per Serving: Calories: 83; Protein: 2.7 g; Fat: 2.3 g; Cholesterol: 1 mg; Dietary Fiber: 4.5 g; Carbohydrates: 14 g; Exchanges: 1 Carbohydrate, 1/2 Fat
APPLE CINNAMON MUFFINS
Servings: 12
Online: http://diabeticgourmet.com/recipes/html/170.shtml
Ingredients
1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
Directions
Preheat oven to 375.
Coat 12 medium-size cups with vegetables oil or line with paper baking cups.
In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.
In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.
Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.
Nutritional Information Per Serving: Calories: 160; Protein: 3 g; Fat: 7 g; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit
HOT AND SOUR SOUP
Note: The recipe originally called for chicken broth; I changed it to vegetable broth to make it a veggie recipe.
Yield: 5 servings
Online: http://diabeticgourmet.com/recipes/html/901.shtml
Source: Mr. Food Every Day's A Holiday Diabetic Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
2 cans (14 ounces each) reduced-sodium vegetable broth, divided
2 tablespoons cornstarch
1/2 pound firm tofu, cut into small chunks
1/4 pound sliced fresh mushrooms
2 tablespoons light soy sauce
3 tablespoons white vinegar
1 teaspoon ground ginger
1 teaspoon black pepper
1 egg, lightly beaten
1 cup fresh bean sprouts
1/2 teaspoon sesame oil
Directions
In a small bowl, combine 1/4 cup vegetable broth and the cornstarch; mix well and set aside.
In a soup pot, combine the remaining vegetable broth, the tofu, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to a boil over high heat. Reduce the heat to low; stir in the cornstarch mixture until thickened.
Slowy stir in the beaten egg to form egg strands.
Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; mix well and serve.
Nutritional Information Per Serving: Calories: 89; Protein: 8 g; Fat: 3 g; Sodium: 644 mg; Cholesterol: 43 mg; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 8 g; Exchanges: 1/2 Carbohydrate, 1 Lean Meat
QUESADILLAS
Yield: 8 servings (2 wedges)
Online: http://diabeticgourmet.com/recipes/html/899.shtml
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Protein: 6 g; Fat: 6 g; Sodium: 211 mg; Cholesterol: 12 mg; Dietary Fiber: 1 g; Sugars: 1 g ; Carbohydrates: 14 g; Exchanges: 1 Starch, 1 Fat
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