Tuesday Recipes

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And now for today's six diabetic recipes. Enjoy!

WHITE AND DARK CHOCOLATE APRICOTS

Servings: 24 candies

Source: Family Circle's All-time Favorite Recipes

View recipe: http://diabeticgourmet.com/recipes/html/63.shtml

Ingredients

12 hazelnuts

24 dried whole apricots

12 pistachio nuts, shelled

4 squares (1 ounce each) semisweet chocolate, chopped

4 squares (1 ounce each) white baking chocolate, chopped

Directions

Heat oven to 350 degrees F. Line a baking sheet with aluminum foil or waxed paper.

Spread hazelnuts on a jelly-roll pan and toast in oven about 10 minutes or until lightly golden. When hazelnuts are cool enough to handle but still warm, rub lightly between paper toweling to remove skins; discard skins.

Place apricots on prepared baking sheet. Gently loosen open edge; insert a hazelnut or pistachio in center of each apricot. Press edges together to seal. Keep hazelnut-and pistachio-stuffed apricots separate.

Place 3 squares semisweet chocolate in a small microwave-safe bowl. Cover with plastic wrap. Microwave at 100% power 1 minute. Stir until smooth. Stir in remaining semisweet chocolate until well blended and smooth.

Using a fork, spear a hazelnut-stuffed apricot; dip into melted semisweet chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to baking sheet. Repeat with remaining hazelnut-stuffed apricots. Set aside remaining semisweet chocolate.

Repeat steps 4 and 5, substituting white chocolate and the pistachio-stuffed apricots.

Refrigerate coated apricots 3 hours or until chocolate is firm.

Microwave remaining semisweet chocolate at 50% power 30 seconds or until drizzling consistency. Drizzle over white-chocolate-coated apricots. Refrigerate on baking sheets to harden. Repeat with reserved white chocolate; drizzle over semisweet-coated apricots. Store in an airtight container in a cool, dry place up to 1 week.

Nutritional Information Per Serving: Calories: 68; Protein: 1 g; Fat: 4 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch/Bread, 1 Fat

NEW YORK CHEESECAKE

9 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

Find this recipe at: http://diabeticgourmet.com/recipes/html/794.shtml

Ingredients

3/4 cup very finely ground pecans (1 cup whole pecans)

1 (15 ounce) carton part-skim ricotta cheese

1 cup plain low-fat yogurt

1 cup Splenda

1/2 cup fat-free liquid egg substitute

2 tablespoons white flour

1 tablespoon vanilla extract

Zest (grated rind) of one small lemon

1 (8 ounce) package cream cheese, at room temperature

Directions

Preheat the oven to 350 degrees F.

Spray a 10-inch springform pan with nonstick spray.

Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.

In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.

Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth - an additional 1-1/2 to 2 minutes.

Carefully spoon the mixture over the ground pecans.

Bake in the center of the preheated oven for 15 minutes.

Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.

Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.

Nutritional Information Per Serving: Calories: 272; Protein: 11 g; Fat: 21 g; Sodium: 178 mg; Cholesterol: 45 mg; Saturated Fat: 9 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate

BROILED TOMATOES PARMESAN

Yield: 4 Servings (1/2 tomato)

View Online: http://diabeticgourmet.com/recipes/html/888.shtml

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

2 medium ripe tomatoes (12 to 14 ounces total)

1 clove garlic, minced

2 teaspoons olive oil

1 tablespoon minced fresh basil, or 1 teaspoon dried basil

1/4 teaspoon freshly ground pepper

1/2 cup fresh soft bread crumbs, or 1 slice bread, crumbled

1 tablespoon freshly grated Parmesan cheese (preferably imported)

Directions

Cut tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with non-stick pan spray.

Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes.

While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately.

Nutritional Information Per Serving: Calories: 60; Protein: 2 g; Fat: 3 g; Sodium: 62 mg; Cholesterol: 1 mg; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable, 1/2 Fat

POLENTA TRIANGLES

Servings: 8 appetizer servings

View recipe: http://diabeticgourmet.com/recipes/html/72.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=72

Ingredients

1/2 cup yellow corn grits

1-1/2 cups chicken broth, divided

2 cloves garlic, minced

1/2 cup (2 ounces) crumbled feta cheese

1 red bell pepper, roasted, peeled and finely chopped

Non-stick cooking spray

Directions

Combine grits and 1/2 cup broth; mix well and set aside. Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil.

Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes.

Remove from heat; add feta cheese. Stir until cheese is completely melted. Add red pepper; mix well.

Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips. Refrigerate until cold.

Preheat broiler. Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles. Spray baking sheet with cooking spray.

Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp. Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.

Nutritional Information Per Serving: Calories: 62; Protein: 3 g; Fat: 2 g; Sodium: 142 mg; Carbohydrates: 9 g; Exchanges: 1 Starch/Bread

HAM STUFFED ZUCCHINI

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/96.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=96

Ingredients

8 small zucchini

4 cups low-fat ham, chopped fine

2 eggs or egg substitute, lightly beaten

1 teaspoon basil

1/2 cup green pepper, chopped

1/4 cup low-fat Swiss cheese, shredded

1 tablespoon canola oil

Directions

With a sharp knife, cut off the ends of the zucchini and hollow out the inside, removing the pulp.

In a mixing bowl, combine the ham, eggs, basil, green pepper and cheese.

Pack 1/2 cup of this mixture into each zucchini, using fingers or a teaspoon.

Place the zucchini in a baking dish coated with a non-stick cooking spray.

Brush the stuffed zucchini with oil.

Bake in a preheated 325 degree F oven for 45 minutes. The zucchini will be fork-tender.

Nutritional Information Per Serving: Calories: 190; Protein: 7 g; Fat: 6.6 g; Sodium: 29 mg; Carbohydrates: 8.5 g; Exchanges: 3/4 Bread/Starch, 1 Medium-Fat Meat

ASIAN CHICKEN AND SLAW

Servings: 4

Source: Family Circle's "All-time Favorite Recipes"

View recipe: http://diabeticgourmet.com/recipes/html/94.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=94

Ingredients

1-1/4 pounds ground chicken

3 cloves garlic, minced

2 green onions (including some green), finely chopped

1 tablespoon grated fresh ginger

1 can (8 ounces) water chestnuts, drained and chopped

2 tablespoons dark Asian sesame oil

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon salt

1/4 teaspoon black pepper

1 package (16 ounces) shredded coleslaw mix

1/4 cup beef broth

Directions

Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium-size bowl. Shape into patties.

Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.

Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Nutritional Information Per Serving: Calories: 344; Protein: 32 g; Fat: 16 g; Sodium: 579 mg; Carbohydrates: 5 g; Exchanges: 3 Low-Fat Meat; 2 Fat