Thursday Recipes

Here are today's six recipes to help you through the day. Enjoy!

SUGAR FREE BLUEBERRY MUFFINS

This recipe begins, “Blueberry-filled muffins that have a cake-like texture.”

Yield: 12 muffins

Serving size: 1 muffin

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/998.shtml

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup light margarine, softened

1 cup Splenda Essentials No Calorie Sweetener with Fiber, Granulated

1/4 cup honey

2 large eggs

1 teaspoon vanilla extract

1/2 cup 1% low-fat milk

1 cup fresh or frozen blueberries, thawed

Directions

Place oven rack in top 1/3 of oven.

Preheat oven to 400F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.

Sift together flour, baking powder and salt, set aside.

Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda Essentials Granulated Sweetener and honey, beating until light and fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.

Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 280 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 8 g; Carbohydrates: 26 g

APPLESAUCE CAKE

Yield: 8 servings

Serving size: 1 slice.

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1277.shtml

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 cup reduced-calorie margarine

1/4 cup molasses

1/2 cup egg substitute

1 teaspoon vanilla extract

1 cup Splenda No Calorie Sweetener, Granulated

1/2 cup unsweetened applesauce

Directions

Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.

In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.

Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.

Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.

Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.

Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.

Nutritional Information Per Serving: Calories: 170; Calories from Fat: 60; Protein: 4 g; Fat: 7 g; Sodium: 260 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 10 g; Carbohydrates: 24 g

PEACH AND RASPBERRY CRUMBLE

This is from Diabetes Self-Management. Yield: 6 servings. Prep time: 15 minutes. Baking time: 30-35 minutes.

Butter-flavor cooking spray

1 can (15 oz) sliced peaches in juice, drained

1 package (12 oz) unsweetened frozen raspberries, thawed

1 C quick-cooking oats, uncooked

2 Tbs brown sugar

1 1/2 tsp cinnamon

3 Tbs reduced-calorie stick margarine, melted

2 Tbs honey

Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, & cinnamon & mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30-35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.

Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat

MINESTRONE SOUP

Yield: 4 servings (about 1 cup each)

Source: "Cooking with The Diabetic Chef"

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

1/2 tablespoon olive oil

1/2 medium onion, finely diced

1/4 medium carrot, finely diced

1/4 stalk celery, finely diced

2/3 teaspoon garlic, minced

2 tablespoons leeks, finely diced

3 ounces (about 1/3 cup) canned tomatoes, chopped

1/2 medium zucchini, diced

1/4 teaspoon fresh thyme

3/4 teaspoon fresh oregano, minced

3 cups chicken stock

3 ounces (about 1/2 cup) frozen spinach, chopped

3/4 cup white beans, cooked

1/4 teaspoon salt

1/8 teaspoon white pepper

1 teaspoon Parmesan cheese, grated

Heat olive oil in medium pot over medium heat. Add onion, carrot, & celery. Cook until the vegetables are slightly tender, about 3-4 minutes. Add garlic & leek and cook for 1 minute. Add tomato, zucchini, thyme, oregano, & chicken stock. Bring liquid to simmer for 20 minutes. Add spinach & white beans. Return liquid to simmer for 20 minutes. Season with salt & white pepper. Serve immediately & garnish with Parmesan cheese.

Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat

CORN BREAD

Yield: 12 servings

Source: "The New Family Cookbook for People with Diabetes"

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

Ingredients

1 cup yellow cornmeal

1 cup sifted all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup fat-free milk

2 large eggs, slightly beaten, or 1/2 cup egg substitute

3 tablespoons canola or corn oil

Directions

Preheat oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.

Combine cornmeal, flour, baking powder, salt in large bowl. Combine milk, eggs, & oil in small bowl, add to the dry ingredients, & blend well.

Pour into prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from oven & turn out of pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.

Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1 Fat

EASY HOLIDAY SHORTBREAD COOKIES

This yummy recipe comes from Diabetes Self-Management and can be viewed here. Makes 28 cookies; Serving Size: 1 cookie.

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

2 tablespoons packed light brown sugar

1/4 teaspoon salt

2 cups all-purpose flour

Red, white, and green decorating sugars

Directions

Beat butter, powdered sugar, brown sugar, and salt in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add flour, 1/2 cup at a time, beating well after each addition. Shape dough into 14-inch-long square log. Cut log into thirds. Roll each third in red, white, and green decorating sugars. Wrap logs tightly in plastic wrap; refrigerate 1 hour.

Preheat oven to 300°F. Cut logs into 1/2-inch-thick slices; place on ungreased cookie sheets.

Bake 20 to 25 minutes or until lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.

Note: This dough can be stored in the refrigerator for up to two days or in the freezer for up to one month. If frozen, thaw the dough log in the refrigerator overnight before slicing and baking.

Nutrition Facts Per Serving: Calories: 106, Carbohydrates: 10 g, Protein: 1 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 18 mg, Sodium: 22 mg, Fiber: 1 g, Exchanges per serving: 1/2 Bread/Starch, 1 1/2 Fat.