Thursday Recipes

It's almost the end of the week (yay!). Here are six yummy recipes to help you through the day (and the rest of the work week), including Chocolate Swirl Cheesecake and Meatballs with Cranberry Barbecue Sauce. Enjoy!

VICHYSSOISE

Recipe Yield: Yield: 9 cups (9 servings)

View this online at https://diabeticgourmet.com/diabetic-recipes/vichyssoise

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Ingredients

2 large leeks, well washed and thinly sliced, white parts only

2 large or 3 medium potatoes, peeled and sliced

6 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth

1 cup fat-free evaporated milk

1/2 teaspoon salt

1/4 teaspoon white pepper

1 tablespoon minced chives, OR 1 tablespoon minced green onion tops, for garnish

Directions

In a large saucepan, combine the leeks, potatoes, and broth. Cook, covered, over medium heat until the vegetables are tender, about 30 minutes.

Puree through a food mill, food processor, or in a blender in batches, until smooth. Chill.

Stir in the evaporated skim milk, salt, and pepper. Garnish the soup with chives at serving time.

Nutritional Information Per Serving: Calories: 83; Fat: 2 g; Sodium: 235 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 15 g

Diabetic Exchanges: 1 Starch

CHOCOLATE SWIRL CHEESECAKE

Recipe Yield: Yield: 16 servings

This recipe begins, “New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.”

View online: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake

Print version: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake/print/

Ingredients

Crust Ingredients:

1-1/4 cups vanilla wafer crumbs

4 tablespoons stick butter or margarine, melted

2 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

2 tablespoons cornstarch

1 cup reduced fat sour cream

1 teaspoon vanilla

1 ounce unsweetened chocolate, melted, slightly cooled

1 tablespoon fat-free milk

Chocolate curls (optional)

* May substitute 3 packets Equal sweetener

* May substitute 3 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Directions

For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack 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 and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.

Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.

Bake in preheated 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. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 164; Fat: 11 g; Sodium: 235 mg; Cholesterol: 57 mg; Protein: 7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1 milk, 2 fat

NUTTY BANANA BREAD

Serving Size: 1 (3/4 inch) slice

Recipe Yield: Serves: 12

Source: Splenda

View at https://diabeticgourmet.com/diabetic-recipes/nutty-banana-bread

Ingredients

2 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup applesauce

1-1/4 cups mashed bananas

1 cup Splenda No Calorie Sweetener, Granulated

1 3/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.

In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.

Bake 1 hour, or until a cake tester inserted in the center comes out clean.

Nutritional Information Per Serving: Calories: 150; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 270 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 24 g; Sugars: 8 g

MEATBALLS WITH CRANBERRY BARBECUE SAUCE

Recipe Yield: 24 mini meatballs, 1 per serving.

View online with Photo: https://diabeticgourmet.com/diabetic-recipes/meatballs-with-cranberry-barbecue-sauce

Print version: https://diabeticgourmet.com/diabetic-recipes/meatballs-with-cranberry-barbecue-sauce/print/

Ingredients

1/2 pound ground beef Brisket

1/4 pound ground beef Ribeye Steak Boneless

1/4 pound Ground Beef (95% lean)

1 cup seasoned stuffing mix

1 egg, beaten

3 tablespoons water

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon pepper

Cranberry Barbecue Sauce:

2 teaspoons vegetable oil

1/2 cup chopped white onion

1 tablespoon minced garlic

2-1/2 cups fresh cranberries

1/2 cup orange juice

1/2 cup water

1/3 cup ketchup

1/4 cup light brown sugar

2 tablespoons cider vinegar

2 tablespoons molasses

1/2 teaspoon ground red pepper

Salt

Directions

Preheat oven to 400F.

Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.

Shape into twenty-four 1-1/2-inch meatballs.

Place on rack in broiler pan that has been sprayed with cooking spray.

Bake in 400F oven 13 to 15 minutes until 160F.

Meanwhile, prepare Cranberry Barbecue Sauce:

Heat oil in medium saucepan over medium heat.

Add onions and garlic; cook and stir 2 to 3 minutes or until tender, but not brown.

Add remaining ingredients, stirring to combine.

Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally.

Remove from heat; cool slightly. Transfer mixture to blender container.

Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.

Serve meatballs with barbecue sauce.

Nutritional Information Per Serving: Calories: 66; Fat: 1 g; Saturated Fat: 1 g; Fiber: 0.7 g; Sodium: 108 mg; Cholesterol: 19 mg; Protein: 4 g; Carbohydrates: 8 g

TURKEY AND TOMATO WRAP

Yield: 1 serving (1 sandwich)

Source: The Diabetes Snack, Munch, Nibble, Nosh Book

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/turkey-and-tomato-wrap

Ingredients

1 (6 inch) low-fat flour tortilla

2 teaspoons reduced-fat mayonnaise

2 slices deli-style fat-free roasted turkey breast

2 tablespoons chopped fresh tomato

1 tablespoon chopped fresh basil leaves (or 1/8 teaspoon dried basil)

Directions

Lay the tortilla flat on a small plate. Spread with the mayonnaise.

Lay the turkey slices on the tortilla.

Sprinkle with tortilla with the tomato and basil.

Roll the tortilla and turkey around the tomato-basil filling.

Eat like a rolled sandwich.

Nutritional Information Per Serving: Calories: 147; Protein: 12 g; Sodium: 297 mg; Cholesterol: 27 mg; Fat: 3 g; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 19 g

Exchanges: 1 Starch, 1 Lean Meat

MOCK MASHED POTATOES

According to the recipe, “For comparison, a cup of home-prepared mashed potatoes, made with whole milk & butter, would provide approximately 237 calories, 9 grams fat, 699mg sodium, 35g carbohydrate, 3g sugars and 4g protein.”

Makes 4 servings.

To view this online, go to https://diabeticgourmet.com/articles/replacing-potatoes-mashed-cauliflower-as-a-comfort-food-favorite/

Ingredients

1 medium cauliflower

4 green onions, sliced, including half green stems

2-4 cloves garlic

1/4-1/2 cup unsweetened plain almond milk

4 tsp. extra virgin live oil, divided

Salt and freshly ground black pepper to taste

1 Tbsp. chopped chives

Directions

Place cauliflower, onions and garlic in steamer basket and steam for 10-12 minutes or until very tender.

Place cooked cauliflower, onions and garlic in blender or food processer.

Add 1/4 cup almond milk and 2 teaspoons olive oil. Blend until desired consistency.

For creamier consistency add more milk in 1 tablespoon increments.

Season to taste with salt and pepper.

Transfer to serving bowl.

Drizzle with remaining oil and garnish with chives. Serve.

Nutritional Information Per Serving: 87 calories; 5 g total fat; Less than 1 g saturated fat; 10 g carbohydrate; 3 g protein; 4 g dietary fiber; 61 mg sodium