There was a time when I never would have believed that diabetics couldn't have anything snacky, including cookies. But then, a family member was diagnosed with diabetes, and we had to learn a bunch of life-altering stuff.
One of those things we learned was how to eat. This includes an occasional snack, even cookies. (Of course, we're talking moderation.)
That said, here are six cookie recipes to try out, including Hazelnut Macaroons and Peanut Butter Cookies. Enjoy!
ALMOST SHORTBREAD COOKIES
Yield: 2 dozen cookies (24 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View online: http://diabeticgourmet.com/recipes/html/512.shtml
Ingredients
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup corn or canola oil
1 large egg
2 tablespoons sugar
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.
Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat
HAZELNUT MACAROONS
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/294.shtml
Servings: 30 Cookies (1 per serving)
Ingredients
4 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 cup canned sweetened coconut
1/4 cup hazelnuts or pecans, finely chopped
Directions
Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.
Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.
Nutritional Information Per Serving: Calories: 44; Protein: 0.7 g; Fat: 1.4 g; Sodium: 25.6 mg; Cholesterol: 0 mg; Carbohydrates: 7.6 g; Exchanges: 1/2 Bread/Starch, 1/2 Fat
PEANUT BUTTER COOKIES
Yield: 24 cookies. Serving size: 2 cookies.
Source: Splenda
View online: http://diabeticgourmet.com/recipes/html/536.shtml
Ingredients
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup Splenda Granular
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Heat oven to 350F.
In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.
Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.
Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
CHOCOLATE CHIP COOKIES
Yield: Makes about 4 dozen cookies
Serving size: 1 cookie
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g
ITALIAN LEMON COOKIES
This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.” What do I say? Yum!
Yield: 27 Servings
Serving Size: 2 cookies
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1159.shtml
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g
Showing posts with label Apple Oatmeal Raisin Cookies. Show all posts
Showing posts with label Apple Oatmeal Raisin Cookies. Show all posts
Wednesday, March 10, 2021
Friday, March 9, 2018
Friday Food
It's finally Friday (yay!), time to get ready for the weekend. Here are six recipes to help you through the weekend, including Hawaiian Burgers and Grilled Sesame Chicken Breast. Enjoy!
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
STRAWBERRY SPINACH SALAD WITH BUTTERMILK DRESSING
Recipe Yield: Makes 8 servings
Source: Jennie-O
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/strawberry-spinach-salad-with-buttermilk-dressing
Ingredients
2 cups sliced strawberries, divided
4 ounces cream cheese, cut into small cubes and divided
1/3 cup buttermilk
6 cups fresh spinach
1 small red onion, cut into thin rings
Directions
In blender container, combine 3/4 cup strawberries, cream cheese and buttermilk; process until smooth.
In large salad bowl, toss together spinach, onion and remaining 1-1/4 cups strawberries. Serve with dressing.
Notes:
Creamy buttermilk dressing pairs well with juicy, fresh strawberries and crisp spinach. A great choice for lunch or brunch.
Nutritional Information Per Serving: Calories: 70; Fat: 5 g; Saturated Fat: 3 g; Fiber: 1 g; Sodium: 70 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 6 g; Sugars: 3 g
GRILLED SESAME CHICKEN BREAST
Recipe Yield: Servings: 4
View this online at https://diabeticgourmet.com/diabetic-recipes/grilled-sesame-chicken-breast
Ingredients
3 tablespoons lite soy sauce
1 teaspoon + 1 tablespoon sesame seeds, dried
2 cloves garlic
8 ounces chicken breast, skinless and raw
1/8 teaspoon fresh ground black pepper
1 tablespoon brown sugar
Directions
Combine all ingredients except chicken in a shallow dish.
Mix well.
Add chicken, turning to coat.
Cover and marinate in the refrigerator for at least 2 hours.
Remove chicken from the marinade.
Grill 4-5 inches from medium-hot coals for 15 minutes.
Turn and grill.
Nutritional Information Per Serving: Calories: 114; Fat: 2.5 g; Sodium: 413 mg; Cholesterol: 32 mg; Protein: 15.1 g; Carbohydrates: 7 g
Diabetic Exchanges: 2 Very Lean Meat; 1/2 Fat; 1/2 Starch
HAWAIIAN BURGERS
Source: The Diabetic Newsletter
Recipe Yield: Servings: 4
To view online, go to https://diabeticgourmet.com/diabetic-recipes/hawaiian-burgers
Ingredients
1 pound extra-lean ground beef
4 slices fresh pineapple, or canned, unsweetened, water packed variety
1 clove garlic, minced
2 scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
4 slices- 1 ounce each french bread
Directions
Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.
Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.
While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestshire sauce.
Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pineapple).
Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.
Nutritional Information Per Serving: Calories: 282; Fat: 13 g; Sodium: 401 mg; Protein: 20 g; Carbohydrates: 23 g
ALMOND RICE
Prep Time: 5 Minutes; Servings: 6; Difficulty Level: 1
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/almond-rice
Ingredients
1 cup brown rice, long-grain, dry
2 cups water
2 tablespoons almonds, slivered
2 tablespoons lemon zest (or Zesto*)
1 cube chicken bouillon
Directions
In a medium size saucepan, bring water and bouillon to a boil.
Add rice and cook according to rice instructions on package.
Drain if necessary.
Add almonds and lemon zest.
Let stand a few minutes then fluff with a fork and serve.
Nutritional Information Per Serving: Calories: 164; Fat: 2.3 g; Sodium: 185 mg; Protein: 2.9 g; Carbohydrates: 24 g
Diabetic Exchanges: 1-1/2 Starch; 1/2 Fat
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
STRAWBERRY SPINACH SALAD WITH BUTTERMILK DRESSING
Recipe Yield: Makes 8 servings
Source: Jennie-O
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/strawberry-spinach-salad-with-buttermilk-dressing
Ingredients
2 cups sliced strawberries, divided
4 ounces cream cheese, cut into small cubes and divided
1/3 cup buttermilk
6 cups fresh spinach
1 small red onion, cut into thin rings
Directions
In blender container, combine 3/4 cup strawberries, cream cheese and buttermilk; process until smooth.
In large salad bowl, toss together spinach, onion and remaining 1-1/4 cups strawberries. Serve with dressing.
Notes:
Creamy buttermilk dressing pairs well with juicy, fresh strawberries and crisp spinach. A great choice for lunch or brunch.
Nutritional Information Per Serving: Calories: 70; Fat: 5 g; Saturated Fat: 3 g; Fiber: 1 g; Sodium: 70 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 6 g; Sugars: 3 g
GRILLED SESAME CHICKEN BREAST
Recipe Yield: Servings: 4
View this online at https://diabeticgourmet.com/diabetic-recipes/grilled-sesame-chicken-breast
Ingredients
3 tablespoons lite soy sauce
1 teaspoon + 1 tablespoon sesame seeds, dried
2 cloves garlic
8 ounces chicken breast, skinless and raw
1/8 teaspoon fresh ground black pepper
1 tablespoon brown sugar
Directions
Combine all ingredients except chicken in a shallow dish.
Mix well.
Add chicken, turning to coat.
Cover and marinate in the refrigerator for at least 2 hours.
Remove chicken from the marinade.
Grill 4-5 inches from medium-hot coals for 15 minutes.
Turn and grill.
Nutritional Information Per Serving: Calories: 114; Fat: 2.5 g; Sodium: 413 mg; Cholesterol: 32 mg; Protein: 15.1 g; Carbohydrates: 7 g
Diabetic Exchanges: 2 Very Lean Meat; 1/2 Fat; 1/2 Starch
HAWAIIAN BURGERS
Source: The Diabetic Newsletter
Recipe Yield: Servings: 4
To view online, go to https://diabeticgourmet.com/diabetic-recipes/hawaiian-burgers
Ingredients
1 pound extra-lean ground beef
4 slices fresh pineapple, or canned, unsweetened, water packed variety
1 clove garlic, minced
2 scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
4 slices- 1 ounce each french bread
Directions
Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.
Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.
While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestshire sauce.
Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pineapple).
Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.
Nutritional Information Per Serving: Calories: 282; Fat: 13 g; Sodium: 401 mg; Protein: 20 g; Carbohydrates: 23 g
ALMOND RICE
Prep Time: 5 Minutes; Servings: 6; Difficulty Level: 1
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/almond-rice
Ingredients
1 cup brown rice, long-grain, dry
2 cups water
2 tablespoons almonds, slivered
2 tablespoons lemon zest (or Zesto*)
1 cube chicken bouillon
Directions
In a medium size saucepan, bring water and bouillon to a boil.
Add rice and cook according to rice instructions on package.
Drain if necessary.
Add almonds and lemon zest.
Let stand a few minutes then fluff with a fork and serve.
Nutritional Information Per Serving: Calories: 164; Fat: 2.3 g; Sodium: 185 mg; Protein: 2.9 g; Carbohydrates: 24 g
Diabetic Exchanges: 1-1/2 Starch; 1/2 Fat
Wednesday, February 21, 2018
Cookies
Is there anyone who doesn't love homemade cookies? Here are six cookie recipes to help you through the day, including Hazelnut Biscotti and Cappuccino Cookies. Enjoy!
SUGAR FREE THUMBPRINT COOKIES
Recipe Yield: Serves: 24 (makes 2 dozen)
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
Source: Express Lane Diabetic Cooking
https://diabeticgourmet.com/diabetic-recipes/sugar-free-thumbprint-cookies
Ingredients
6 tablespoons stick butter
1 cup Equal Spoonful or Granulated*
1 egg
2 tablespoons 2% milk
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 taspoon baking soda
1/4 teaspoon salt
3/4 cup spreadable fruit of choice
* May substitute 24 packets Equal sweetener
Directions
Beat butter and Equal until well combined. Mix in egg, milk and vanilla until blended.
Gradually beat in combined flour, baking powder, baking soda and salt.
Shape dough by teaspoonfuls into balls. Place on sprayed baking sheets. Press thumb deeply into dough to form a "thumbprint" indentation.
Bake in preheated 350F oven 11 to 13 minutes or until firm to the touch.
Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Fill each cookie with about 1/2 teaspoon spreadable fruit just before serving.
Nutritional Information Per Serving: Calories: 58; Fat: 3 g; Sodium: 46 mg; Cholesterol: 16 mg; Protein: 1 g; Carbohydrates: 8 g
Diabetic Exchanges: 1/2 starch, 1/2 fat
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”
Recipe Yield: Yield: 48 servings
Serving size: 1 biscotti
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g
LOWER-CARB CHOCOLATE CHIP COOKIES
This recipe begins, “These reduced-sugar Chocolate Chip Cookies are quick & easy to make — and they’re delicious. Bake an extra batch for the freezer.”
Recipe Yield: Yield: 2 dozen; Serving size: 1 cookie
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/lower-carb-chocolate-chip-cookies
Ingredients
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful or Granulated*
1/3 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips or mini chocolate chips
*May substitute 8 packets Equal sweetener
Directions
Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal and brown sugar until combined.
Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips.
Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 68; Fat: 4 g; Sodium: 55 mg; Cholesterol: 16 mg; Protein: 1 g; Carbohydrates: 8 g
Diabetic Exchanges: 1/2 starch, 1 fat
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
CAPPUCCINO COOKIES
Yield: about 4 dozen cookies. Serving size: 2 cookies.
To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10
Ingredients
1 package (about 18 ounces) devil's food cake mix
8 egg whites
3/4 cup fat-free (skim) milk
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
Powdered sugar (optional)
Directions
Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.
Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.
Note: Cooking time is based on cooking 2 dozen cookies at a time.
Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
GINGER SPICE BISCOTTI
Recipe Yield: Makes 40 biscotti
https://diabeticgourmet.com/diabetic-recipes/ginger-spice-biscotti
Ingredients
Canola oil spray
1-1/4 cups unbleached, all purpose flour
1 cup whole-wheat pastry flour
4 tsp. ground ginger
1 tsp. cinnamon
1-1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened apple butter or applesauce
1/2 cup packed dark brown sugar
1/2 cup dried cranberries or other chopped dried fruit
Directions
Preheat oven to 325 degrees. Coat a large cookie sheet with oil spray. Set aside.
Mix dry ingredients together in a bowl. Use a food processor or hand mix eggs with oil and apple butter until blended. Blend in the sugar. Add half of the dry mixture and blend until smooth. Add remaining dry (The dough will be soft and sticky but easy to handle.) Transfer dough to a large bowl. Fold in the dried fruit.
Place one-half of the dough at each end of the cookie sheet. With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Place logs about 4 inches apart. (Logs will spread during baking.) Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes. (Leave heat on.)
With a serrated knife, cut each log into 1/2-inch cookies cut on the diagonal. Bake 10 minutes. Turn each cookie over and bake 10 more minutes. Turn off heat and leave biscotti in the oven 10 minutes. Remove and cool on a wire rack.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 38 mg; Protein: 1 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Bread/Starch. 1/2 Fat
SUGAR FREE THUMBPRINT COOKIES
Recipe Yield: Serves: 24 (makes 2 dozen)
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
Source: Express Lane Diabetic Cooking
https://diabeticgourmet.com/diabetic-recipes/sugar-free-thumbprint-cookies
Ingredients
6 tablespoons stick butter
1 cup Equal Spoonful or Granulated*
1 egg
2 tablespoons 2% milk
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 taspoon baking soda
1/4 teaspoon salt
3/4 cup spreadable fruit of choice
* May substitute 24 packets Equal sweetener
Directions
Beat butter and Equal until well combined. Mix in egg, milk and vanilla until blended.
Gradually beat in combined flour, baking powder, baking soda and salt.
Shape dough by teaspoonfuls into balls. Place on sprayed baking sheets. Press thumb deeply into dough to form a "thumbprint" indentation.
Bake in preheated 350F oven 11 to 13 minutes or until firm to the touch.
Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Fill each cookie with about 1/2 teaspoon spreadable fruit just before serving.
Nutritional Information Per Serving: Calories: 58; Fat: 3 g; Sodium: 46 mg; Cholesterol: 16 mg; Protein: 1 g; Carbohydrates: 8 g
Diabetic Exchanges: 1/2 starch, 1/2 fat
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”
Recipe Yield: Yield: 48 servings
Serving size: 1 biscotti
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g
LOWER-CARB CHOCOLATE CHIP COOKIES
This recipe begins, “These reduced-sugar Chocolate Chip Cookies are quick & easy to make — and they’re delicious. Bake an extra batch for the freezer.”
Recipe Yield: Yield: 2 dozen; Serving size: 1 cookie
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/lower-carb-chocolate-chip-cookies
Ingredients
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful or Granulated*
1/3 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips or mini chocolate chips
*May substitute 8 packets Equal sweetener
Directions
Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal and brown sugar until combined.
Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips.
Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 68; Fat: 4 g; Sodium: 55 mg; Cholesterol: 16 mg; Protein: 1 g; Carbohydrates: 8 g
Diabetic Exchanges: 1/2 starch, 1 fat
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
CAPPUCCINO COOKIES
Yield: about 4 dozen cookies. Serving size: 2 cookies.
To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10
Ingredients
1 package (about 18 ounces) devil's food cake mix
8 egg whites
3/4 cup fat-free (skim) milk
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
Powdered sugar (optional)
Directions
Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.
Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.
Note: Cooking time is based on cooking 2 dozen cookies at a time.
Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
GINGER SPICE BISCOTTI
Recipe Yield: Makes 40 biscotti
https://diabeticgourmet.com/diabetic-recipes/ginger-spice-biscotti
Ingredients
Canola oil spray
1-1/4 cups unbleached, all purpose flour
1 cup whole-wheat pastry flour
4 tsp. ground ginger
1 tsp. cinnamon
1-1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened apple butter or applesauce
1/2 cup packed dark brown sugar
1/2 cup dried cranberries or other chopped dried fruit
Directions
Preheat oven to 325 degrees. Coat a large cookie sheet with oil spray. Set aside.
Mix dry ingredients together in a bowl. Use a food processor or hand mix eggs with oil and apple butter until blended. Blend in the sugar. Add half of the dry mixture and blend until smooth. Add remaining dry (The dough will be soft and sticky but easy to handle.) Transfer dough to a large bowl. Fold in the dried fruit.
Place one-half of the dough at each end of the cookie sheet. With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Place logs about 4 inches apart. (Logs will spread during baking.) Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes. (Leave heat on.)
With a serrated knife, cut each log into 1/2-inch cookies cut on the diagonal. Bake 10 minutes. Turn each cookie over and bake 10 more minutes. Turn off heat and leave biscotti in the oven 10 minutes. Remove and cool on a wire rack.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 38 mg; Protein: 1 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Bread/Starch. 1/2 Fat
Monday, February 5, 2018
Meatless Monday
If it's Monday, it's time for another Meatless Monday. If you've ever thought of trying a vegetarian life-style, but were afraid to jump in full-time, you can try easing into it by trying one day a week without meat. Who knows...you might actually like it enough to try it two or three days a week. (And if you're already a vegetarian, you already know that a meat-free diet can be interesting and healthy!)
That said, here are today's six vegetarian recipes to help you through the day, including Quesadillas and Nutty Banana Bread. Enjoy!
CRANBERRY-APPLE SPINACH SALADView this at https://diabeticgourmet.com/diabetic-recipes/cranberry-apple-spinach-salad
Source: The Complete Diabetes Prevention Plan
Recipe Yield: Yield: 4 servings
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Fat: 8.3 g; Sodium: 272 mg; Cholesterol: 2 mg; Protein: 4.7 g; Carbohydrates: 13 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
QUESADILLAS
Recipe Yield: 8 servings (2 wedges)
View online with photo: https://diabeticgourmet.com/diabetic-recipe/quesadillas
Print version: https://diabeticgourmet.com/diabetic-recipe/quesadillas/print/
Source: Forbidden Foods Diabetic Cooking
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 (8-inch) flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 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
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
GREEN BEANS WITH CITRUS MUSTARD
Recipe Yield: Yield: Makes 4 servings.
Source: AICR
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/green-beans-with-citrus-mustard
Ingredients
3/4 pound green beans, stemmed and halved
1 Tbsp. Dijon-style mustard
1 tsp. lime juice
1/2 tsp. salt
1 Tbsp. mint, cut into very thin strips
1/4-1/2 tsp. grated lemon zest, according to taste
1 tsp. minced shallot
Salt and freshly ground black pepper, to taste
Directions
Steam beans 5 minutes or until tender but still crisp.
While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy. Mix in mint, lemon zest and shallots.
Drain cooked beans and add to the mustard mixture, stirring to coat them. Season to taste with salt and pepper. Serve at room temperature.
This dish can be refrigerated for 24 hours. Bring to room temperature before serving.
Frozen whole green beans may be used, although they will be less crisp than fresh ones. For frozen beans, reduce cooking time to 3 minutes.
Notes: Provides 3g. dietary fiber.
Nutritional Information Per Serving: Calories: 30; Sodium: 391 mg; Protein: 2 g; Carbohydrates: 6 g
Diabetic Exchanges: 1 Vegetable
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
That said, here are today's six vegetarian recipes to help you through the day, including Quesadillas and Nutty Banana Bread. Enjoy!
CRANBERRY-APPLE SPINACH SALADView this at https://diabeticgourmet.com/diabetic-recipes/cranberry-apple-spinach-salad
Source: The Complete Diabetes Prevention Plan
Recipe Yield: Yield: 4 servings
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Fat: 8.3 g; Sodium: 272 mg; Cholesterol: 2 mg; Protein: 4.7 g; Carbohydrates: 13 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
QUESADILLAS
Recipe Yield: 8 servings (2 wedges)
View online with photo: https://diabeticgourmet.com/diabetic-recipe/quesadillas
Print version: https://diabeticgourmet.com/diabetic-recipe/quesadillas/print/
Source: Forbidden Foods Diabetic Cooking
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 (8-inch) flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 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
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
GREEN BEANS WITH CITRUS MUSTARD
Recipe Yield: Yield: Makes 4 servings.
Source: AICR
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/green-beans-with-citrus-mustard
Ingredients
3/4 pound green beans, stemmed and halved
1 Tbsp. Dijon-style mustard
1 tsp. lime juice
1/2 tsp. salt
1 Tbsp. mint, cut into very thin strips
1/4-1/2 tsp. grated lemon zest, according to taste
1 tsp. minced shallot
Salt and freshly ground black pepper, to taste
Directions
Steam beans 5 minutes or until tender but still crisp.
While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy. Mix in mint, lemon zest and shallots.
Drain cooked beans and add to the mustard mixture, stirring to coat them. Season to taste with salt and pepper. Serve at room temperature.
This dish can be refrigerated for 24 hours. Bring to room temperature before serving.
Frozen whole green beans may be used, although they will be less crisp than fresh ones. For frozen beans, reduce cooking time to 3 minutes.
Notes: Provides 3g. dietary fiber.
Nutritional Information Per Serving: Calories: 30; Sodium: 391 mg; Protein: 2 g; Carbohydrates: 6 g
Diabetic Exchanges: 1 Vegetable
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
Tuesday, January 9, 2018
Tuesday Recipes
Here are today's six yummy diabetic recipes to help you through the day, including Sun-Dried Tomato Turkey Salad and Chicken Strawberry and Fennel Salad. Enjoy!
APRICOT OATMEAL BARS
This recipe begins, “Easy-to-make bar cookies will soon become a favorite. Oats add crunch and apricot spreadable fruit gives this cookie a rich fruit flavor.”
Recipe Yield: Serves: 16
https://diabeticgourmet.com/diabetic-recipes/apricot-oatmeal-bars
Ingredients
1-1/4 cups all-purpose flour
3/4 cup quick or old-fashioned oats, uncooked
1/2 cup Equal Spoonful or Granulated *
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup cold stick butter
2 tablespoons water
1 teaspoon vanilla
3/4 cup apricot or peach spreadable fruit
* May substitute 12 packets Equal sweetener
Directions
Combine flour, oats, Equal®, cinnamon, baking powder and salt. Cut in butter with a pastry blender until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.
Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly onto bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375F oven 12 to 15 minutes or until mixture is lightly browned at edge.
Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is lightly browned on top. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 108; Fat: 6 g; Sodium: 27 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 14 g
Diabetic Exchanges: 1-1/2 starch, 1 fat
CHICKEN, STRAWBERRY AND FENNEL SALAD
This recipe begins, “Grilled chicken breast is combined with a roasted garlic vinaigrette to create a healthy and exciting salad or main course.”
Recipe Yield: Makes 6 servings.https://diabeticgourmet.com/diabetic-recipes/chicken-strawberry-and-fennel-salad
Ingredients
1 pound grilled chicken breast strips
3 cups (about 1 pound) fresh strawberries, stemmed and sliced
3 cups thinly sliced fennel bulb
3 cups shredded radicchio
3/4 cup shredded basil
1-1/2 cups toasted walnut halves
Vinaigrette:
1/3 cup olive oil
1/3 cup walnut oil
2-1/2 tablespoons balsamic vinegar
1 tablespoon roasted garlic puree
1/3 teaspoon salt
1/3 teaspoon pepper
Directions
To make salad: In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally.
To make vinaigrette: in blender or food processor, puree oils, vinegar, garlic puree, salt and pepper until emulsified
Nutritional Information Per Serving: Calories: 522; Fat: 13 g; Fiber: 5 g; Sodium: 435 mg; Cholesterol: 40 mg; Protein: 22 g; Carbohydrates: 16 g
SUN-DRIED TOMATO TURKEY SALAD
Recipe Yield: 4 servings
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
Source: Express Lane Diabetic Cooking
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/sun-dried-tomato-turkey-salad
Ingredients
1 pound deli turkey, sliced 1 inch thick and cubed
1 cup sliced zucchini
1 cup sliced celery
1/2 cup sliced green onions
1/2 cup sliced carrots
3/4 cup low-fat mayonnaise
1/2 cup rehydrated sun-dried tomatoes, sliced
1 teaspoon prepared pesto
Salt and fresh ground pepper to taste
Directions
In a salad bowl, combine the turkey, zucchini, celery, green onions, and carrots. Toss to mix.
In a small bowl, combine the mayonnaise, sun-dried tomatoes, and pesto.
Season with salt and pepper.
Add the mayonnaise mixture to the turkey and mix well.
Refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 235; Fat: 7 g; Sodium: 1431 mg; Cholesterol: 52 mg; Protein: 26 g; Carbohydrates: 20 g
Diabetic Exchanges: 1 Carbohydrate, 1 Vegetable, 3 Very Lean Meat, 1/2 Polyunsaturated Fat
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”
Recipe Yield: Yield: 48 servings
Serving size: 1 biscotti
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g
LEMON POUND CAKE
This recipe begins, “This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests.”
Recipe Yield: 16 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake
Ingredients
Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.
Directions
Preheat oven to 350F.
Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
Combine baking mix, Equal, cornstarch and lemon peel.
Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Let cake cool in pan 5 minutes.
Remove and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 137; Fat: 6 g; Sodium: 258 mg; Cholesterol: 35 mg; Protein: 3 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Fat; 1 Starch
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
APRICOT OATMEAL BARS
This recipe begins, “Easy-to-make bar cookies will soon become a favorite. Oats add crunch and apricot spreadable fruit gives this cookie a rich fruit flavor.”
Recipe Yield: Serves: 16
https://diabeticgourmet.com/diabetic-recipes/apricot-oatmeal-bars
Ingredients
1-1/4 cups all-purpose flour
3/4 cup quick or old-fashioned oats, uncooked
1/2 cup Equal Spoonful or Granulated *
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup cold stick butter
2 tablespoons water
1 teaspoon vanilla
3/4 cup apricot or peach spreadable fruit
* May substitute 12 packets Equal sweetener
Directions
Combine flour, oats, Equal®, cinnamon, baking powder and salt. Cut in butter with a pastry blender until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.
Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly onto bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375F oven 12 to 15 minutes or until mixture is lightly browned at edge.
Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is lightly browned on top. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 108; Fat: 6 g; Sodium: 27 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 14 g
Diabetic Exchanges: 1-1/2 starch, 1 fat
CHICKEN, STRAWBERRY AND FENNEL SALAD
This recipe begins, “Grilled chicken breast is combined with a roasted garlic vinaigrette to create a healthy and exciting salad or main course.”
Recipe Yield: Makes 6 servings.https://diabeticgourmet.com/diabetic-recipes/chicken-strawberry-and-fennel-salad
Ingredients
1 pound grilled chicken breast strips
3 cups (about 1 pound) fresh strawberries, stemmed and sliced
3 cups thinly sliced fennel bulb
3 cups shredded radicchio
3/4 cup shredded basil
1-1/2 cups toasted walnut halves
Vinaigrette:
1/3 cup olive oil
1/3 cup walnut oil
2-1/2 tablespoons balsamic vinegar
1 tablespoon roasted garlic puree
1/3 teaspoon salt
1/3 teaspoon pepper
Directions
To make salad: In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally.
To make vinaigrette: in blender or food processor, puree oils, vinegar, garlic puree, salt and pepper until emulsified
Nutritional Information Per Serving: Calories: 522; Fat: 13 g; Fiber: 5 g; Sodium: 435 mg; Cholesterol: 40 mg; Protein: 22 g; Carbohydrates: 16 g
SUN-DRIED TOMATO TURKEY SALAD
Recipe Yield: 4 servings
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
Source: Express Lane Diabetic Cooking
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/sun-dried-tomato-turkey-salad
Ingredients
1 pound deli turkey, sliced 1 inch thick and cubed
1 cup sliced zucchini
1 cup sliced celery
1/2 cup sliced green onions
1/2 cup sliced carrots
3/4 cup low-fat mayonnaise
1/2 cup rehydrated sun-dried tomatoes, sliced
1 teaspoon prepared pesto
Salt and fresh ground pepper to taste
Directions
In a salad bowl, combine the turkey, zucchini, celery, green onions, and carrots. Toss to mix.
In a small bowl, combine the mayonnaise, sun-dried tomatoes, and pesto.
Season with salt and pepper.
Add the mayonnaise mixture to the turkey and mix well.
Refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 235; Fat: 7 g; Sodium: 1431 mg; Cholesterol: 52 mg; Protein: 26 g; Carbohydrates: 20 g
Diabetic Exchanges: 1 Carbohydrate, 1 Vegetable, 3 Very Lean Meat, 1/2 Polyunsaturated Fat
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”
Recipe Yield: Yield: 48 servings
Serving size: 1 biscotti
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g
LEMON POUND CAKE
This recipe begins, “This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests.”
Recipe Yield: 16 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake
Ingredients
Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.
Directions
Preheat oven to 350F.
Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
Combine baking mix, Equal, cornstarch and lemon peel.
Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Let cake cool in pan 5 minutes.
Remove and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 137; Fat: 6 g; Sodium: 258 mg; Cholesterol: 35 mg; Protein: 3 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Fat; 1 Starch
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
Sunday, November 19, 2017
Cookies
It's been a while since I've posted any articles. This one, from The Diabetic News, discusses medications that are considered high risk, especially for seniors.
A recent study showed that in a group of 287 seniors over the age of 65 who fell “while hospitalized at an urban academic hospital, 62 percent of falls occurred in patients in whom high risk medications had been administered within the 24 hours before the fall.”
To read the article (“Seniors Over-Prescribed High Risk Meds, Causing Injuries”), click here.
And now, for today's six diabetic cookie recipes for you to try, including Sweet Potato-Raisin Cookies and Butterscotch Oatmeal Cookies. Enjoy!
PUMPKIN POLKA DOT COOKIES
Yield: Makes about 4 dozen. Serving size: 1 cookie
Source: Equal
Print Version: http://diabeticgourmet.com/recipes/html/879.shtml
This begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies. The hearty blend is perfectfor the end of the year holidays.”
Ingredients
1/2 cup stick butter, softened
1-1/4 cups Equal Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1-1/2 teaspoons vanilla
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
* May substitute 30 packets Equal sweetener
Directions
Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
SWEET POTATO-RAISIN COOKIES
Yield: 24 cookies
Serving Size: 2 cookies
Source: Magic Menus for People with Diabetes
Author: American Diabetes Association
Find this recipe at: http://diabeticgourmet.com/recipes/html/474.shtml
Ingredients
1 cup raisins
1/4 cup butter or margarine
1 cup sweet potatoes, cooked and mashed
1 egg
1 teaspoon vanilla
2 cups whole-wheat flour
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup walnuts, chopped
1/2 cup unprocessed bran flakes
Directions
Preheat oven to 350 degrees. Soak raisins in hot water to cover for 5 minutes, then drain.
Cream margarine, then add sweet potatoes, egg, and vanilla; beat until creamy.
Mix flour, allspice, salt, nutmeg, baking soda, baking powder, and cinnamon. Add to creamed mixture and mix well.
Add raisins, nuts, and bran. Drop onto cookie sheet that has been sprayed with nonstick cooking spray. Bake for 12 minutes or until done.
Nutritional Information Per Serving: Calories: 186; Protein: 5 g; Fat: 6 g; Sodium: 256 mg; Cholesterol: 28 mg; Carbohydrates: 31 g; Exchanges: 2 Carbohydrate, 1 Fat
BUTTERSCOTCH OATMEAL COOKIES
You really didn't think I'd let you get by without something "snacky" for dessert, did you? Yield: about 4 dozen cookies
Serving size: 1 cookie
View Recipe: http://diabeticgourmet.com/recipes/html/1082.shtml
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl.
Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 130; Protein: 1 g; Fat: 7 g; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
PEANUT BUTTER COOKIES
Yield: 24 cookies. Serving size: 2 cookies.
Source: Splenda
View online: http://diabeticgourmet.com/recipes/html/536.shtml
Ingredients
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup Splenda Granular
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Heat oven to 350F.
In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.
Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.
Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
LEMON OATMEAL COOKIES
Servings: 36
View recipe: http://diabeticgourmet.com/recipes/html/31.shtml
Ingredients
2/3 cup vegetable oil
2/3 cup brown sugar
1/2 cup egg whites
2 tablespoons lemon juice
2 tablespoons grated fresh, or finely chopped, dried lemon rind
1 teaspoon lemon flavoring
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cup crispy rice cereal
Directions
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy.
Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended.
Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed. Stir in cereal.
Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil.
Bake at 350F for 8 to 10 minutes, or until cookies are lightly browned.
Remove cookies to a wire rack and cool.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 4 g; Carbohydrates: 11 g; Exchanges: 2/3 Bread and 1 Fat
A recent study showed that in a group of 287 seniors over the age of 65 who fell “while hospitalized at an urban academic hospital, 62 percent of falls occurred in patients in whom high risk medications had been administered within the 24 hours before the fall.”
To read the article (“Seniors Over-Prescribed High Risk Meds, Causing Injuries”), click here.
And now, for today's six diabetic cookie recipes for you to try, including Sweet Potato-Raisin Cookies and Butterscotch Oatmeal Cookies. Enjoy!
PUMPKIN POLKA DOT COOKIES
Yield: Makes about 4 dozen. Serving size: 1 cookie
Source: Equal
Print Version: http://diabeticgourmet.com/recipes/html/879.shtml
This begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies. The hearty blend is perfectfor the end of the year holidays.”
Ingredients
1/2 cup stick butter, softened
1-1/4 cups Equal Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1-1/2 teaspoons vanilla
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
* May substitute 30 packets Equal sweetener
Directions
Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
SWEET POTATO-RAISIN COOKIES
Yield: 24 cookies
Serving Size: 2 cookies
Source: Magic Menus for People with Diabetes
Author: American Diabetes Association
Find this recipe at: http://diabeticgourmet.com/recipes/html/474.shtml
Ingredients
1 cup raisins
1/4 cup butter or margarine
1 cup sweet potatoes, cooked and mashed
1 egg
1 teaspoon vanilla
2 cups whole-wheat flour
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup walnuts, chopped
1/2 cup unprocessed bran flakes
Directions
Preheat oven to 350 degrees. Soak raisins in hot water to cover for 5 minutes, then drain.
Cream margarine, then add sweet potatoes, egg, and vanilla; beat until creamy.
Mix flour, allspice, salt, nutmeg, baking soda, baking powder, and cinnamon. Add to creamed mixture and mix well.
Add raisins, nuts, and bran. Drop onto cookie sheet that has been sprayed with nonstick cooking spray. Bake for 12 minutes or until done.
Nutritional Information Per Serving: Calories: 186; Protein: 5 g; Fat: 6 g; Sodium: 256 mg; Cholesterol: 28 mg; Carbohydrates: 31 g; Exchanges: 2 Carbohydrate, 1 Fat
BUTTERSCOTCH OATMEAL COOKIES
You really didn't think I'd let you get by without something "snacky" for dessert, did you? Yield: about 4 dozen cookies
Serving size: 1 cookie
View Recipe: http://diabeticgourmet.com/recipes/html/1082.shtml
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl.
Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 130; Protein: 1 g; Fat: 7 g; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
PEANUT BUTTER COOKIES
Yield: 24 cookies. Serving size: 2 cookies.
Source: Splenda
View online: http://diabeticgourmet.com/recipes/html/536.shtml
Ingredients
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup Splenda Granular
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Heat oven to 350F.
In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.
Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.
Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
LEMON OATMEAL COOKIES
Servings: 36
View recipe: http://diabeticgourmet.com/recipes/html/31.shtml
Ingredients
2/3 cup vegetable oil
2/3 cup brown sugar
1/2 cup egg whites
2 tablespoons lemon juice
2 tablespoons grated fresh, or finely chopped, dried lemon rind
1 teaspoon lemon flavoring
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cup crispy rice cereal
Directions
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy.
Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended.
Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed. Stir in cereal.
Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil.
Bake at 350F for 8 to 10 minutes, or until cookies are lightly browned.
Remove cookies to a wire rack and cool.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 4 g; Carbohydrates: 11 g; Exchanges: 2/3 Bread and 1 Fat
Thursday, October 12, 2017
Cookies
It's a common misconception that diabetic food means boring food and that anything yummy - especially snacks - are long gone. Today's cookie post proves that to be completely wrong. Here are six yummy cookie recipes to help you through the day, including Golden Peanut Butter Cookies and Italian Lemon Cookies. Enjoy!
RASPBERRY-ALMOND COOKIES
This recipe begins, “A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.”
Yield: 24 servings
Source: Equal
View online: http://diabeticgourmet.com/recipes/html/1127.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
GOLDEN PEANUT BUTTER COOKIES
Yield: 40 cookies
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Print: http://diabeticgourmet.com/recipes/html/787.shtml
Ingredients
1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie): Calories: 77, Carbohydrate: 9 g, Cholesterol: 0 mg, Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g, Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg, Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
ITALIAN LEMON COOKIES
This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.” What do I say? Yum!
Yield: 27 Servings
Serving Size: 2 cookies
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1159.shtml
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g
GINGERSNAPS
This recipe begins, “Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.”
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml
Yield: 36 servings
Serving Size: 2 cookies
Ingredients
2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.
**Cookie Dough can also be rolled out and cut into circles or shapes.
Directions
Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
Preheat oven to 350 degrees F. Lightly oil cookie sheets.
Slice cookies approx. 1/4 inch thick.
** Place on prepared sheets.
Bake 10-12 minutes or until bottoms are lightly browned.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g
PUMPKIN POLKA DOT COOKIES
This recipe begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies.”
Recipe Yield: Makes about 4 dozen. Serving size: 1 cookie
View online with photo: https://diabeticgourmet.com/diabetic-recipes/pumpkin-polka-dot-cookies
Print version: https://diabeticgourmet.com/diabetic-recipes/pumpkin-polka-dot-cookies/print/
Ingredients
1/2 cup stick butter, softened
1-1/4 cups Equal Spoonful*
3 tablespoons light molasses
1 cup pumpkin puree (canned or homemade)
1 egg
1-1/2 teaspoons vanilla
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
* May substitute 30 packets Equal sweetener
Directions
Beat butter, Equal and molasses until well combined.Mix in pumpkin, egg and vanilla until blended.
Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 11 to 13 minutes or until light golden brown.
Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 57; Fat: 3 g; Sodium: 51 mg; Cholesterol: 9 mg; Protein: 1 g; Carbohydrates: 7 g; Diabetic Exchanges: 1/2 starch, 1/2 fat
RASPBERRY-ALMOND COOKIES
This recipe begins, “A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.”
Yield: 24 servings
Source: Equal
View online: http://diabeticgourmet.com/recipes/html/1127.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
GOLDEN PEANUT BUTTER COOKIES
Yield: 40 cookies
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Print: http://diabeticgourmet.com/recipes/html/787.shtml
Ingredients
1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie): Calories: 77, Carbohydrate: 9 g, Cholesterol: 0 mg, Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g, Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg, Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
ITALIAN LEMON COOKIES
This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.” What do I say? Yum!
Yield: 27 Servings
Serving Size: 2 cookies
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1159.shtml
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g
GINGERSNAPS
This recipe begins, “Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.”
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml
Yield: 36 servings
Serving Size: 2 cookies
Ingredients
2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.
**Cookie Dough can also be rolled out and cut into circles or shapes.
Directions
Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
Preheat oven to 350 degrees F. Lightly oil cookie sheets.
Slice cookies approx. 1/4 inch thick.
** Place on prepared sheets.
Bake 10-12 minutes or until bottoms are lightly browned.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g
PUMPKIN POLKA DOT COOKIES
This recipe begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies.”
Recipe Yield: Makes about 4 dozen. Serving size: 1 cookie
View online with photo: https://diabeticgourmet.com/diabetic-recipes/pumpkin-polka-dot-cookies
Print version: https://diabeticgourmet.com/diabetic-recipes/pumpkin-polka-dot-cookies/print/
Ingredients
1/2 cup stick butter, softened
1-1/4 cups Equal Spoonful*
3 tablespoons light molasses
1 cup pumpkin puree (canned or homemade)
1 egg
1-1/2 teaspoons vanilla
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
* May substitute 30 packets Equal sweetener
Directions
Beat butter, Equal and molasses until well combined.Mix in pumpkin, egg and vanilla until blended.
Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 11 to 13 minutes or until light golden brown.
Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 57; Fat: 3 g; Sodium: 51 mg; Cholesterol: 9 mg; Protein: 1 g; Carbohydrates: 7 g; Diabetic Exchanges: 1/2 starch, 1/2 fat
Wednesday, September 6, 2017
Wednesday Recipes
If you live in Florida, as I do, you're probably keeping an eye on Hurricane Irma. Here's hoping it turns and heads out into the Atlantic, avoiding any more land.
In the meantime, we still need to eat. Here are six yummy recipes to help you through the day, including Apple Oatmeal Raisin Cookies and Irish Beef Pot Roast with Vegetables. Enjoy!
CREAMY SPINACH DIP
Yield: 16 servings
Serving Size: 2 tablespoons.
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=842
Online version: http://diabeticgourmet.com/recipes/html/842.shtml
Source: The Diabetes Food and Nutrition Bible
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and drained very well
1-1/2 cups low-fat sour cream
2 tablespoons red wine vinegar
2 tablespoons minced mint
2 garlic cloves, minced
1/2 cup minced water chestnuts
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
Prepare the spinach and set aside.
In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate
LIGHT LEMON CAKE
Yield: 20 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=840
Online version: http://diabeticgourmet.com/recipes/html/840.shtml
Source: Diabetic Dream Desserts
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
BROILED ZUCCHINI WITH LEMON, BASIL, AND HOT PEPPER
Servings: 6
Source: Mediterranean Light
Author: Martha Rose Shulman
Find this recipe at: http://diabeticgourmet.com/recipes/html/306.shtml
Ingredients
1 pound (4 medium or 3 large) zucchini
Salt
1 tablespoon olive oil
1/2 teaspoon hot pepper flakes
Salt and freshly ground pepper
Juice of 1 large lemon
1 Tablespoon slivered fresh basil leaves (about 12 large leaves)
Directions
Slice the zucchini on the diagonal so that you have longish oval slices about 1/4 inch thick. Slat and place in a colander and let sit 30 minutes. Rinse and pat dry.
Preheat the broiler and place the zucchini on on oiled baking sheet. Brush with the olive oil. Grill about 10 inches from teh heat source for 7 to 12 minutes, until still rbight green around the edges and just barely beginning to brown on top.
Remove from the heat and transfer to a serving dish. Sprinkle with the hot pepper flakes and salt and pepper to taste. Chill until shortly before serving. Just before serving, toss with the lemon juice and sprinkle on the basil.
Nutritional Information Per Serving: Calories: 33; Protein: 1 g; Fat: 2 g; Sodium: 2 mg; Cholesterol: 0 mg; Carbohydrates: 3 g
IRISH BEEF POT ROAST WITH VEGETABLES
Yield: 8 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=832
Online version: http://diabeticgourmet.com/recipes/html/832.shtml
Ingredients
1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)
2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beer
Chopped fresh parsley (optional)
Directions
Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker.
Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Nutritional Information Per Serving: Calories: 318; Protein: 39 g; Fat: 9 g; Sodium: 516 mg; Cholesterol: 112 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 17 g
RASPBERRY-ALMOND COOKIES
This recipe begins, “A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.”
Yield: 24 servings
Source: Equal
View online: http://diabeticgourmet.com/recipes/html/1127.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
In the meantime, we still need to eat. Here are six yummy recipes to help you through the day, including Apple Oatmeal Raisin Cookies and Irish Beef Pot Roast with Vegetables. Enjoy!
CREAMY SPINACH DIP
Yield: 16 servings
Serving Size: 2 tablespoons.
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=842
Online version: http://diabeticgourmet.com/recipes/html/842.shtml
Source: The Diabetes Food and Nutrition Bible
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and drained very well
1-1/2 cups low-fat sour cream
2 tablespoons red wine vinegar
2 tablespoons minced mint
2 garlic cloves, minced
1/2 cup minced water chestnuts
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
Prepare the spinach and set aside.
In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate
LIGHT LEMON CAKE
Yield: 20 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=840
Online version: http://diabeticgourmet.com/recipes/html/840.shtml
Source: Diabetic Dream Desserts
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
BROILED ZUCCHINI WITH LEMON, BASIL, AND HOT PEPPER
Servings: 6
Source: Mediterranean Light
Author: Martha Rose Shulman
Find this recipe at: http://diabeticgourmet.com/recipes/html/306.shtml
Ingredients
1 pound (4 medium or 3 large) zucchini
Salt
1 tablespoon olive oil
1/2 teaspoon hot pepper flakes
Salt and freshly ground pepper
Juice of 1 large lemon
1 Tablespoon slivered fresh basil leaves (about 12 large leaves)
Directions
Slice the zucchini on the diagonal so that you have longish oval slices about 1/4 inch thick. Slat and place in a colander and let sit 30 minutes. Rinse and pat dry.
Preheat the broiler and place the zucchini on on oiled baking sheet. Brush with the olive oil. Grill about 10 inches from teh heat source for 7 to 12 minutes, until still rbight green around the edges and just barely beginning to brown on top.
Remove from the heat and transfer to a serving dish. Sprinkle with the hot pepper flakes and salt and pepper to taste. Chill until shortly before serving. Just before serving, toss with the lemon juice and sprinkle on the basil.
Nutritional Information Per Serving: Calories: 33; Protein: 1 g; Fat: 2 g; Sodium: 2 mg; Cholesterol: 0 mg; Carbohydrates: 3 g
IRISH BEEF POT ROAST WITH VEGETABLES
Yield: 8 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=832
Online version: http://diabeticgourmet.com/recipes/html/832.shtml
Ingredients
1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)
2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beer
Chopped fresh parsley (optional)
Directions
Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker.
Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Nutritional Information Per Serving: Calories: 318; Protein: 39 g; Fat: 9 g; Sodium: 516 mg; Cholesterol: 112 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 17 g
RASPBERRY-ALMOND COOKIES
This recipe begins, “A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.”
Yield: 24 servings
Source: Equal
View online: http://diabeticgourmet.com/recipes/html/1127.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
Wednesday, August 30, 2017
Cookies!
Who doesn't love freshly baked cookies?
Unfortunately, cookies are one of those yummy treats that so many of us have may have thought were off-limits for diabetics. But these six recipes prove otherwise! This batch includes Gingersnaps (one of my favorites) and Chocolate Oatmeal Cookies, as well as four others. See if you can find your favorite among today's offerings. Enjoy!
RASPBERRY-ALMOND COOKIES
This recipe begins, “A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.”
Yield: 24 servings
Source: Equal
View online: http://diabeticgourmet.com/recipes/html/1127.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
GINGERSNAPS
This recipe begins, “Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.”
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml
Yield: 36 servings
Serving Size: 2 cookies
Ingredients
2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.
**Cookie Dough can also be rolled out and cut into circles or shapes.
Directions
Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
Preheat oven to 350 degrees F. Lightly oil cookie sheets.
Slice cookies approx. 1/4 inch thick.
** Place on prepared sheets.
Bake 10-12 minutes or until bottoms are lightly browned.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g
PUMPKIN POLKA DOT COOKIES
This recipe begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies.”
Recipe Yield: Makes about 4 dozen. Serving size: 1 cookie
View online with photo: https://diabeticgourmet.com/diabetic-recipes/pumpkin-polka-dot-cookies
Print version: https://diabeticgourmet.com/diabetic-recipes/pumpkin-polka-dot-cookies/print/
Ingredients
1/2 cup stick butter, softened
1-1/4 cups Equal Spoonful*
3 tablespoons light molasses
1 cup pumpkin puree (canned or homemade)
1 egg
1-1/2 teaspoons vanilla
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
* May substitute 30 packets Equal sweetener
Directions
Beat butter, Equal and molasses until well combined.Mix in pumpkin, egg and vanilla until blended.
Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 11 to 13 minutes or until light golden brown.
Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 57; Fat: 3 g; Sodium: 51 mg; Cholesterol: 9 mg; Protein: 1 g; Carbohydrates: 7 g; Diabetic Exchanges: 1/2 starch, 1/2 fat
CHOCOLATE CHIP COOKIES
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml
Yield: Makes about 4 dozen cookies
Serving size: 1 cookie
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package)
Nestle Toll House Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g
CHOCOLATE OATMEAL COOKIES
Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml
Yield: 40 cookies
Serving size: 1 cookie
Ingredients
1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
Unfortunately, cookies are one of those yummy treats that so many of us have may have thought were off-limits for diabetics. But these six recipes prove otherwise! This batch includes Gingersnaps (one of my favorites) and Chocolate Oatmeal Cookies, as well as four others. See if you can find your favorite among today's offerings. Enjoy!
RASPBERRY-ALMOND COOKIES
This recipe begins, “A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.”
Yield: 24 servings
Source: Equal
View online: http://diabeticgourmet.com/recipes/html/1127.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
GINGERSNAPS
This recipe begins, “Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.”
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml
Yield: 36 servings
Serving Size: 2 cookies
Ingredients
2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.
**Cookie Dough can also be rolled out and cut into circles or shapes.
Directions
Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
Preheat oven to 350 degrees F. Lightly oil cookie sheets.
Slice cookies approx. 1/4 inch thick.
** Place on prepared sheets.
Bake 10-12 minutes or until bottoms are lightly browned.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g
PUMPKIN POLKA DOT COOKIES
This recipe begins, “Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies.”
Recipe Yield: Makes about 4 dozen. Serving size: 1 cookie
View online with photo: https://diabeticgourmet.com/diabetic-recipes/pumpkin-polka-dot-cookies
Print version: https://diabeticgourmet.com/diabetic-recipes/pumpkin-polka-dot-cookies/print/
Ingredients
1/2 cup stick butter, softened
1-1/4 cups Equal Spoonful*
3 tablespoons light molasses
1 cup pumpkin puree (canned or homemade)
1 egg
1-1/2 teaspoons vanilla
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
* May substitute 30 packets Equal sweetener
Directions
Beat butter, Equal and molasses until well combined.Mix in pumpkin, egg and vanilla until blended.
Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 11 to 13 minutes or until light golden brown.
Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 57; Fat: 3 g; Sodium: 51 mg; Cholesterol: 9 mg; Protein: 1 g; Carbohydrates: 7 g; Diabetic Exchanges: 1/2 starch, 1/2 fat
CHOCOLATE CHIP COOKIES
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml
Yield: Makes about 4 dozen cookies
Serving size: 1 cookie
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package)
Nestle Toll House Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g
CHOCOLATE OATMEAL COOKIES
Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml
Yield: 40 cookies
Serving size: 1 cookie
Ingredients
1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
Thursday, January 26, 2017
Cookies!
Homemade cookies! Yum! Here are six cookie recipes to try out. Enjoy!
RASPBERRY-ALMOND COOKIES
This recipe begins, “A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.”
Yield: 24 servings
Source: Equal
View online: http://diabeticgourmet.com/recipes/html/1127.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
CHOCOLATE CHIP COOKIES
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml
Yield: Makes about 4 dozen cookies
Serving size: 1 cookie
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package)
Nestle Toll House Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g
CHOCOLATE OATMEAL COOKIES
Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml
Yield: 40 cookies
Serving size: 1 cookie
Ingredients
1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
GINGERSNAPS
This recipe begins, “Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.”
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml
Yield: 36 servings
Serving Size: 2 cookies
Ingredients
2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.
**Cookie Dough can also be rolled out and cut into circles or shapes.
Directions
Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
Preheat oven to 350 degrees F. Lightly oil cookie sheets.
Slice cookies approx. 1/4 inch thick.
** Place on prepared sheets.
Bake 10-12 minutes or until bottoms are lightly browned.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They'll keep fresh for 5 days making them ideal gifts.”
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1155.shtml
Yield: 48 servings
Serving size: 1 biscotti
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Calories from Fat: 30; Protein: 1 g; Fat: 3.5 g; Sodium: 30 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 2 g; Carbohydrates: 6 g
RASPBERRY-ALMOND COOKIES
This recipe begins, “A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.”
Yield: 24 servings
Source: Equal
View online: http://diabeticgourmet.com/recipes/html/1127.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
CHOCOLATE CHIP COOKIES
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml
Yield: Makes about 4 dozen cookies
Serving size: 1 cookie
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package)
Nestle Toll House Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g
CHOCOLATE OATMEAL COOKIES
Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml
Yield: 40 cookies
Serving size: 1 cookie
Ingredients
1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
GINGERSNAPS
This recipe begins, “Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.”
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml
Yield: 36 servings
Serving Size: 2 cookies
Ingredients
2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.
**Cookie Dough can also be rolled out and cut into circles or shapes.
Directions
Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
Preheat oven to 350 degrees F. Lightly oil cookie sheets.
Slice cookies approx. 1/4 inch thick.
** Place on prepared sheets.
Bake 10-12 minutes or until bottoms are lightly browned.
Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They'll keep fresh for 5 days making them ideal gifts.”
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1155.shtml
Yield: 48 servings
Serving size: 1 biscotti
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Calories from Fat: 30; Protein: 1 g; Fat: 3.5 g; Sodium: 30 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 2 g; Carbohydrates: 6 g
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