Saturday Recipes

I usually don't post on Saturday...Here are six yummy diabetic recipes to help get you through the weekend, including Spicy Pumpkin Pie and Walnut-Stuffed Turkey Breast with Cider Gravy. Enjoy!

ITALIAN PITA CRISPS

Yield: 32 appetizers (8 servings). 4 crisps per serving.

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/849.shtml

Ingredients

2 pitas, each about 6 inches in diameter

1 tablespoon olive oil

1 clove garlic, finely minced

1/4 teaspoon dried basil or oregano

2 teaspoons grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).

Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.

Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat

WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY

Makes 10 servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/1136.shtml

Ingredients

1 Granny Smith apple, peeled, cored and quartered

3/4 lb. large shallots, quartered

3 cups fat-free, reduced sodium chicken broth

1/2 cup apple cider

1 Tbsp. apple cider vinegar

2 Tbsp. flour

Salt and ground black pepper

1 cup roasted walnuts

1 1/2 tsp. dried thyme

1/4 tsp. ground sage

2 tsp. canola oil, divided

1/2 tsp. salt

Freshly ground black pepper

6-7 lb. whole turkey breast

Directions

Preheat the oven to 425 degrees.

In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.

Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil. Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.

Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.

Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.

Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.

Nutritional Information Per Serving: Calories: 300; Protein: 44 g; Fat: 9 g; Sodium: 200 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 11 g

APRICOT-WALNUT SWIRL COFFEECAKE

This begins, “This simple-to-make coffeecake, with it's apricot, cinnamon a nd nut filling, has all the richness of full fat and the taste of sugar.

Yield: 16 servings

View Online: http://diabeticgourmet.com/recipes/html/1119.shtml

Ingredients

Walnut Filling:

1/2 cup sugar-free apricot preserves or apricot spreadable fruit

3/4 cup Equal Spoonful*

4 teaspoons ground cinnamon

1/2 cup chopped nuts

Coffeecake:

2-1/2 cups reduced-fat baking mix (Bisquick)

2 cups Equal Spoonful/Granulated*

2 tablespoons cornstarch

1 cup low fat vanilla yogurt

6 tablespoons stick butter or margarine, melted

1/4 cup 2% milk

2 eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

* May substitute 12 packets Equal sweetener

** May substitute 48 packets Equal sweetener

Directions

For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.

For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.

Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes.

Invert onto rack and cool.

Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat

SPICY PUMPKIN PIE

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/154.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154

Ingredients

1 (9-inch) pastry shell

1 tsp ground cinnamon

1-1/2 cup pumpkin (canned)

1/2 tsp ground nutmeg

2 eggs; beaten

1/2 tsp ground ginger

1 cup low-fat milk

1/4 tsp Salt

3 tbsp liquid cal-free sweetener

1 pinch ground cloves

2 tbsp brown sugar, packed

Light vanilla ice cream

Directions

Prick pastry shell with a fork. Bake in 450F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.

Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.

Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit

BAKED VANILLA CUSTARD

This recipe begins, “Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.”

Yield: 10 servings

Source: Equal ®

Find this recipe at: http://diabeticgourmet.com/recipes/html/874.shtml

Ingredients

1 quart 2% milk

6 eggs

1 cup plus 2 tablespoons Equal® Spoonful*

2-1/2 teaspoons vanilla

1/4 teaspoon salt

Sliced fresh fruit (optional)

Fresh mint (optional)

* May substitute 27 packets Equal sweetener

Directions

Heat milk just to boiling in medium saucepan. Let cool 5 minutes.

Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.

Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.

Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.

Remove custard cups or casserole from roasting pan. Cool completely on wire rack.

Cover and refrigerate several hours or overnight.

Serve garnished with sliced fresh fruit and mint, if desired.

Nutritional Information Per Serving: Calories: 90; Protein: 7 g; Fat: 5 g; Sodium: 124 mg; Cholesterol: 135 mg; Carbohydrates: 5 g; Exchanges: 1/2 milk, 1/2 lean meat

SNACKERS CRACKERS

Servings: 1 serving (1/2 cup)

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

View recipe: http://diabeticgourmet.com/recipes/html/161.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=161

Ingredients

5 cups oyster crackers

1 tsp canola oil

1 tsp dry minced onion

1 tsp garlic powder

1 tsp onion powder

2 tsp dry dill weed

1 tsp dry parsley flakes

2 tsp water

1/3 cup non-fat yogurt

1/3 cup fresh shredded Parmesan cheese

Directions

Measure crackers into 9" x 13" baking dish; set aside.

In a large teflon coated skillet, heat oil to medium heat. Add dry onion and stir rapidly with wooden spoon. Quickly add other spices, stirring constantly. Add water; mix well.

Stir in yogurt until well blended. Add oyster crackers and stir mixture until spices coat crackers.

Spoon entire mixture back into cake pan. Sprinkle Parmesan evenly over crackers.

Bake at 275F for 6-8 minutes, stirring occasionally. Bake until Parmesan is melted. Cool crackers thoroughly and place them in covered container for storage.

Nutritional Information Per Serving: Calories: 127; Protein: 4 g; Fat: 5 g; Sodium: 362 mg; Cholesterol: 3 mg; Carbohydrates: 18 g; Exchanges: 1 Starch/Bread; 1 Fat