Wednesday Recipes

Enjoy!

CHOCOLATE CREAM PIE

A rich chocolate pie that has 43% less calories than a traditional recipe.

Serves: 8

See the recipe here: http://diabeticgourmet.com/recipes/html/985.shtml

Ingredients

Pastry for single-crust 9-inch pie

1-1/2 cups Equal Spoonful or Granulated*

1/2 cup cornstarch

1/3 cup European or Dutch-process cocoa

1/4 teaspoon salt

3 cups 2% milk

2 eggs

1 teaspoon vanilla

Light whipped topping (optional)

Chocolate curls (optional)

* May substitute 36 packets Equal sweetener

Directions

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 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.

Combine Equal, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.

Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat. Stir in vanilla.

Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.

Nutritional Information Per Serving: Calories: 235; Protein: 7 g; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Carbohydrates: 27 g; Exchanges: 1 milk, 1 starch, 2 fat

SAUTEED SPINACH WITH GARLIC

Servings: 4

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/7.shtml

Ingredients

1 pound raw spinach

2 tablespoons olive oil

1 fresh tomato

2 cloves garlic

Directions

Wash spinach thoroughly and drain.

Saute tomato and garlic in olive oil in a large saute pan.

Add spinach, cover and cook over low heat for 5 minutes, stirring a few times.

Add salt and pepper to taste.

Cook, uncovered, 5 minutes longer, stirring occasionally.

Nutritional Information Per Serving: Calories: 108; Protein: 3.9 g; Fat: 7 g; Sodium: 94 mg; Carbohydrates: 4 g; Exchanges: 1 Vegetable; 1-1/2 Fat

MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT

Yield: 4 servings

See the recipe here: http://diabeticgourmet.com/recipes/html/1002.shtml

Ingredients

1-1/2 to 2 pounds chicken leg quarters

3 tablespoons olive oil, divided

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 small eggplant, cut into 1/2-inch dice

1 medium zucchini, cut into 1/2-inch dice

1 small onion, diced

2 cloves garlic, minced

1/4 cup white wine or water

1 (14.5 ounce) can diced tomatoes with juices

1/4 cup pimento-stuffed green olives, roughly chopped

2 tablespoons capers, rinsed

2 tablespoons red wine vinegar

1 teaspoon sugar

2 tablespoons parsley, minced

Directions

In large skillet over medium high-heat, warm 2 tablespoons olive oil. Season leg quarters with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add leg quarters to pan, skin-side down. Brown chicken, turning once, 8 to 10 minutes per side. Remove chicken to plate and drain off all but 2 tablespoons oil.

Add eggplant to hot pan and cook, stirring, 5 minutes. Add remaining tablespoon olive oil, along with zucchini, onion and garlic. Cook 5 minutes, stirring occasionally.

Raise heat to high and add white wine to pan, stirring to scrape up any browned bits. Add all other ingredients, except parsley, and place chicken legs in mixture.

Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 40 minutes or until cooked through or until an instant read thermometer reads 170F.

To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutritional Information Per Serving: Calories: 370; Protein: 28 g; Fat: 20 g; Sodium: 900 mg; Saturated Fat: 4 g; Dietary Fiber: 6 g; Sugars: 8 g; Carbohydrates: 17 g

MOCHA SWIRL CHEESECAKE

This recipe begins, “Eye catching dessert of cheesecake with a coffee-chocolate mixture swirled throughout.”

Yield: 16 servings

See the recipe here: http://diabeticgourmet.com/recipes/html/1001.shtml

Crust Ingredients:

1 cup chocolate wafer crumbs

1/2 cup chopped pecans or almonds

3 tablespoons stick butter or margarine, melted

3 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

3 packages (8 ounces each) reduced-fat cream cheese, softened

3/4 cup Equal Spoonful or Granulated**

2 eggs

2 egg whites

1-1/2 tablespoons cornstarch

1/4 teaspoon salt

1 cup reduced-fat sour cream

2 teaspoons vanilla

3 tablespoons Equal Spoonful or Granulated***

1-1/4 teaspoons instant coffee crystals

1 teaspoon unsweetened cocoa powder

* May substitute 4-1/2 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Directions

For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Equal. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.

For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.

Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.

Bake in preheated 325F oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 171; Protein: 7 g; Fat: 12 g; Sodium: 283 mg; Cholesterol: 56 mg; Carbohydrates: 9 g; Exchanges: 1 milk, 2 fat

BLUEBERRY CORN MUFFINS

Yield: 10 muffins. Serving size: 1 muffin.

See the recipe here: http://diabeticgourmet.com/recipes/html/999.shtml

Ingredients

1-3/4 cups all-purpose flour

1/2 cup yellow cornmeal

1-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup Splenda No Calorie Sweetener, Granulated

1/2 cup unsalted butter, softened

1/3 cup egg substitute

2 teaspoons vanilla

1 cup buttermilk

1 cup blueberries (frozen or fresh)

Directions

Preheat oven to 350 degree F.

Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.

Blend dry ingredients together in a medium mixing bowl. Set aside.

Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.

Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.

Bake in preheated 350 degree F oven 20-25 minutes or until done.

Nutritional Information Per Serving: Calories: 210; Calories from Fat: 90; Protein: 5 g; Fat: 10 g; Sodium: 280 mg; Cholesterol: 25 mg; Saturated Fat: 6 g; Dietary Fiber: 2 g; Sugars: 2 g ; Carbohydrates: 26 g

BAKED CHICKEN PARMESAN

Yield: 6 servings

Print: http://diabeticgourmet.com/recipes/html/228.shtml

Ingredients

Vegetable oil spray

4 slices whole-wheat bread

1/4 cup plus 2 tablespoons grated Parmesan cheese

1-1/2 tablespoons finely snipped fresh parsley

1-1/2 teaspoons paprika

3/4 teaspoon garlic powder

1/2 teaspoon dried thyme, crumbled

1/2 cup nonfat or low-fat buttermilk

Vegetable oil spray

6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

Directions

Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.

In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.

Pour buttermilk into a shallow bowl.

Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.

Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Nutritional Information (Per Serving): Calories: 209; Protein: 38 g; Sodium: 303 mg; Cholesterol: 68 mg; Fat: 1 g; Carbohydrates: 11 g; Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat