Thursday Recipes

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STRAWBERRY CHEESECAKE

Servings: 10

View recipe: http://diabeticgourmet.com/recipes/html/66.shtml

Ingredients

24 ounces cream cheese

4 eggs

1 cup strawberry pourable fruit

2 teaspoons vanilla

1 cup sour cream

1 teaspoon vanilla

1 cup sour cream

1/4 teaspoon salt

Strawberries, sliced

Directions

Preheat oven to 325 degrees F.

Beat softened cream cheese in large bowl until creamy.

Blend in pourable fruit, vanilla, and salt.

Add eggs, one at a time, beating well after each addition.

Pour into greased 9" springform pan.

Bake for 50 minutes.

Combine sour cream and vanilla; mix well.

Carefully spoon over warm cheesecake.

Bake another 10 minutes, or until just set.

Turn oven off and leave cheesecake in oven, with door closed for 30 minutes.

Transfer to wire rack and loosen cheesecake from rim of pan.

Cool overnight.

Just before serving, garnish with sliced strawberries.

Nutritional Information Per Serving: Calories: 379; Protein: 8 g; Fat: 31 g; Sodium: 313 mg; Cholesterol: 170 mg; Carbohydrates: 18 g; Exchanges: 1 medium-fat meat; 5 fat; 1-1/4 fruit

HONEY ALMOND CUSTARD

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/75.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=75

Ingredients

Vegetable oil spray

2 cups fat-free milk

Egg substitute equivalent to 3 eggs

1/4 cup honey

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F. Spray six, 6-ounce ovenproof custard cups with vegetable oil spray.

Heat milk in a small saucepan over medium-high heat until very hot but not boiling, stirring constantly. Remove from heat.

In a medium bowl, gently whisk together remaining ingredients, then gently whisk in milk (don't create foam). Pour mixture into custard cups.

Place cups in large baking pan and pour hot tap water into pan to a depth of 1 inch.

Bake, uncovered, for 30 to 40 minutes, or until knife, inserted halfway between cup and center of custard comes out clean (center won't be firm).

Nutritional Information Per Serving: Calories: 103; Protein: 7 g; Fat: 1 g; Carbohydrates: 16 g; Exchanges: 1 Nonfat Milk; 1/2 Bread/Starch

SWEET POTATO PIE

Yield: 1 pie (8 servings)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/805.shtml

Ingredients

3 tablespoons margarine

1/4 cup sugar

1/4 teaspoon salt

1 large egg yolk

3 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

3 large sweet potatoes (1-1/2 pounds total), cooked, peeled, and mashed

1 cup fat-free evaporated milk

3 large egg whites

1 prepared 9-inch pie shell, unbaked

Directions

Preheat the oven to 350 degrees F. Beat together the margarine, sugar, and salt in a large bowl. Add the egg yolk, lemon juice, lemon zest, and cinnamon; mix well. Stir in the sweet potatoes and milk; mix again.

Beat the egg whites to stiff peaks and fold them into the sweet potato mixture; pour into the pie shell.

Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool and cut the pie in 8 equal slices.

Nutritional Information Per Serving: Calories: 291; Protein: 7 g; Fat: 13 g; Sodium: 313 mg; Cholesterol: 28 mg; Dietary Fiber: 3 g; Sugars: 17 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Other Carbohydrate, 2 Fat

SPINACH, FETA AND GRAPE TOMATO OMELET

Find this recipe at: http://diabeticgourmet.com/recipes/html/1222.shtml

Yield: 4 servings.

Serving size: 1/2 omelet.

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil from the American Diabetes Association and CanolaInfo

Ingredients

2 cups egg substitute

3 Tbsp fat-free milk

2 cups loosely packed baby spinach

2 Tbsp chopped fresh basil leaves

1 Tbsp canola oil

1 cup grape tomatoes, quartered

1/2 tsp chopped fresh rosemary leaves

1/2 cup reduced-fat feta cheese

Directions

Combine egg substitute and milk in a medium bowl and whisk until well blended.

Place spinach and basil in another medium bowl; set aside.

Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.

Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.

When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.

Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g

CHICKEN MARSALA

Servings: 4

View recipe: http://diabeticgourmet.com/recipes/html/98.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=98

Ingredients

1/4 cup flour

Dash white pepper

Dash oregano

Dash basil

1-1/4 pound boneless chicken breasts

1 tablespoon safflower oil

1 tablespoon butter or margarine

1/2 pound mushrooms, sliced

1 cup marsala wine or dry sherry

Directions

Mix the flour, white pepper, oregano, and basil together on a plate.

Wash and dry the chicken breasts and coat each with the flour mixture. Reserve any leftover flour.

Heat the oil and butter in a frying pan. Add the chicken breasts and saute gently until brown and tender on both sides, about 15 minutes. Remove the breasts to a dish.

Add the mushrooms and 1/4 cup of the wine; cook for about 5 minutes over low heat. Scrape the bottom of pan to loosen any flour. Stir in any reserved flour and the remaining wine.

Simmer until the mixture thickens, stirring constantly. Slip the cooked breasts into the sauce. Cook gently for about 5 minutes or more.

Nutritional Information Per Serving: Calories: 333; Protein: 21 g; Fat: 9.1 g; Sodium: 106 mg; Carbohydrates: 9.1 g; Exchanges: 3/4 Bread/Starch, 3 Low-Fat Meat

BOMBAY CHICKEN

Prep Time: 15 Minutes - Cost: $

Servings: 5 - Difficulty Level: 2

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/10.shtml

Ingredients

1 teaspoon reduced-calorie margarine 1 teaspoon chicken-flavored bouillon, granules

1/4 cup chopped almonds

2 teaspoons curry powder, divided

1 cup boiling water

1 cup diced, unpeeled apple

1/2 cup skim milk

1/2 cup chopped onion

1 tablespoon lemon juice

1/2 cup sliced fresh mushrooms

1 cup chopped, cooked chicken

1 tablespoon all-purpose flour

Directions

Melt margarine in a large skillet over medium heat; add almonds.

Cook 10 minutes or until almonds are golden brown; stirring frequently.

Sprinkle almonds with 1 teaspoon curry powder, toss lightly to coat, and cook for another minute or two.

Remove almonds to a plate lined with paper towels; let drain.

Add apple, onion, and mushrooms to skillet and saute 5 minutes.

Stir in remaining 1 teaspoon curry powder and flour.

Cook over low heat 2 minutes, stirring frequently.

Dissolve bouillon granules in boiling water and add to skillet with milk and lemon juice.

Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.

Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated.

Nutritional Information Per Serving: Calories: 116; Protein: 8 g; Fat: 6 g; Sodium: 38 mg; Carbohydrates: 9 g; Exchanges: 1 Medium-Fat Meat