What are holiday meals without desserts? Here are six desserts that are sure to make everyone happy, including Happy Holiday Pumpkin Pie and Gingerbread Man Cookies. Enjoy!
MOLASSES COOKIES
Recipe Yield: Yield: 23 servingsServing size: 3 cookies
Source: Splenda
View online at https://diabeticgourmet.com/diabetic-recipes/molasses-cookies.
Ingredients
2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch Pinch of salt
1/2 cup trans-free margarine
1/4 cup SPLENDA Brown Sugar Blend
1/4 cup dark molasses
1 egg white
Directions
Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.
In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.
Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.
Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.
Notes:
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.
Nutritional Information Per Serving: Calories: 70; Fat: 3 g; Saturated Fat: 0.5 g; Fiber: 1 g; Sodium: 130 mg; Protein: 1 g; Carbohydrates: 11 g; Sugars: 3 g
HAPPY HOLIDAY PUMPKIN PIE
Recipe Yield: Serves: 8
Source: Splenda
View this online at https://diabeticgourmet.com/diabetic-recipes/happy-holiday-pumpkin-pie.
Ingredients
1 prepared pie crust
1 (15 ounce) can pumpkin puree
3/4 cup SPLENDA No Calorie Sweetener, Granulated
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1/2 cup fat free half-and-half
1/2 cup egg substitute
3 tablespoons heavy cream
1 tablespoon vanilla
Directions
Preheat oven to 400 degrees F.
Blend pumpkin puree, SPLENDA Granulated Sweetener, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well.
Pour into prepared piecrust. Bake in preheated 400 degrees F oven for 35-40 minutes or until set in the center and the crust is golden brown.
Nutritional Information Per Serving: Calories: 190; Fat: 10 g; Saturated Fat: 3.5 g; Fiber: 3 g; Sodium: 330 mg; Cholesterol: 10 mg; Protein: 5 g; Carbohydrates: 19 g; Sugars: 3 g
PUMPKIN ROLL
Recipe Yield: Yield: 8 servings
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipe/pumpkin-roll.
Ingredients
Cake Ingredients:
3 eggs
1 cup Equal Spoonful or Granulated*
1 cup canned pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Filling Ingredients:
4 ounces reduced-fat cream cheese, softened
1-1/2 to 2 cups light whipped topping, thawed, if frozen
2 tablespoons Equal Spoonful or Granulated** (or to taste)
* May substitute 24 packets Equal sweetener
** May substitute 3 packets Equal sweetener
Directions
For Cake, beat eggs and 1 cup Equal for 5 minutes in mixing bowl on medium speed of mixer.
Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350F oven 5 to 8 minutes or until wooden pick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
Chill in refrigerator until completely cool.
For Filling, beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed of mixer until smooth and spreadable.
Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.
Nutritional Information Per Serving: Calories: 159; Fat: 6 g; Sodium: 341 mg; Cholesterol: 87 mg; Protein: 6 g; Carbohydrates: 19 g
Diabetic Exchanges: 1-1/2 starch, 1 fat
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
SUGAR-FREE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 15 servings
Source: PNEP
View this online at https://diabeticgourmet.com/diabetic-recipe/sugar-free-oatmeal-cookies.
Ingredients
3 banana (ripe)
1/3 cup margarine
2 cups quick-cooking oats (uncooked)
1/4 cup skim milk
1/2 cup raisins
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees.
Put the margarine in a small saucepan. Melt it on low heat.
Put all the ingredients in a mixing bowl. Mix really well.
Let the mix stand for about 5 minutes, until the oats are wet.
Lightly grease the cookie sheet.
For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.
Bake the cookies for 15 to 20 minutes.
Let the cookies cool on the cookie sheet for about 1 minute.
Move the cookies to wire racks or a towel. Let them cool completely.
Nutritional Information Per Serving: Calories: 110; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 35 mg; Protein: 2 g; Carbohydrates: 17 g; Sugars: 7 g
GINGERBREAD MAN COOKIES
Recipe Yield: Yield: 54 servingsServing Size: 1 cookie
Source: Splenda
View this online at https://diabeticgourmet.com/diabetic-recipes/gingerbread-man-cookies.
Ingredients
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 cup unsalted butter, softened
1 cup SPLENDA No Calorie Sweetener, Granulated
1 teaspoon salt
2 eggs
1 cup molasses
3 tablespoons water
Directions
Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.
Cream butter, SPLENDA Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.
Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.
Nutritional Information Per Serving: Calories: 100; Fat: 4 g; Saturated Fat: 2 g; Fiber: 1 g; Sodium: 75 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 16 g; Sugars: 4 g
Showing posts with label Bread Pudding with Raisins. Show all posts
Showing posts with label Bread Pudding with Raisins. Show all posts
Sunday, December 16, 2018
Wednesday, November 21, 2018
Desserts
Is there anyone who doesn't occasionally want something snacky? Here are six yummy dessert recipes for the holidays, or any time that the snack attack hits, including Double Chocolate Brownies and Nectarine and Berry Tart. Enjoy!
Note: Tomorrow is Thanksgiving, and I'll be taking the day off, but will be back on Friday with more recipes. In the meantime, I hope you have a wonderful Thanksgiving.
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
NECTARINE AND BERRY TART
Recipe Yield: Serves 8
View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart
Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/
Ingredients
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.
Cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: 16 brownies
View online with photo: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies
Print version: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies/print/
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended.
Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan.
Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.
Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g; Diabetic Exchanges: 1 starch, 1 fat
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
TANGY LEMON SQUARES
This recipe begins, “These bars are tangy and rich in flavor, but not in fat, carbs or calories. No need to feel guilty after eating one!”
Yield: 16 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares
Print version: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares/print/
Ingredients
Crust Ingredients:
3/4 cup all-purpose flour
1/3 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
6 tablespoons cold stick butter, cut into pieces
1 teaspoon grated lemon peel
1 teapoon vanilla
Filling Ingredients:
2 eggs
3/4 cup Equal Spoonful or Granulated**
1/2 cup lemon juice
4 tablespoons stick butter, melted
1 tablespoon grated lemon peel
*May substitute 8 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine flour, 1/3 cup Equal and salt in medium bowl.
Cut in 6 tablespoons butter with pastry blender until mixture resembles coarse crumbs.
Sprinkle with 1 teaspoon lemon peel and vanilla. Mix with hands to form dough.
Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan.
Bake in preheated 350F oven 8 to 10 minutes or until set. Cool on wire rack.
For Filling, beat eggs and 3/4 cup Equal. Mix in lemon juice, 4 tablespoons melted butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.
Bake about 15 minutes or until filling is set.
Cool completely on wire rack. Cut into squares.
Store in airtight container in refrigerator.
Nutritional Information Per Serving: Calories: 95; Fat: 8 g; Sodium: 30 mg; Cholesterol: 45 mg; Protein: 2 g; Carbohydrates: 5 g
Diabetic Exchanges: 1/2 starch, 1-1/2 fat
CHOCOLATE CREAM PIE
Source: Equal®
Serves: 8
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-cream-pie
Ingredients
Pastry for single-crust 9-inch pie
1-1/2 cups Equal® Spoonful or Granulated*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 eggs
1 teaspoon vanilla
Light whipped topping (optional)
Chocolate curls (optional)
* May substitute 36 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.
Combine Equal®, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.
Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds.
Remove from heat. Stir in vanilla.
Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.
Notes:
A rich chocolate pie that has 43% less calories than a traditional recipe, because it is flavored with Equal, unsweetened cocoa and lower fat milk. Indulge without the guilt!
Nutritional Information Per Serving: Calories: 235; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Protein: 7 g; Carbohydrates: 27 g
Diabetic Exchanges: 1 milk, 1 starch, 2 fat
Note: Tomorrow is Thanksgiving, and I'll be taking the day off, but will be back on Friday with more recipes. In the meantime, I hope you have a wonderful Thanksgiving.
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
NECTARINE AND BERRY TART
Recipe Yield: Serves 8
View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart
Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/
Ingredients
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.
Cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: 16 brownies
View online with photo: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies
Print version: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies/print/
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended.
Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan.
Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.
Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g; Diabetic Exchanges: 1 starch, 1 fat
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
TANGY LEMON SQUARES
This recipe begins, “These bars are tangy and rich in flavor, but not in fat, carbs or calories. No need to feel guilty after eating one!”
Yield: 16 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares
Print version: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares/print/
Ingredients
Crust Ingredients:
3/4 cup all-purpose flour
1/3 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
6 tablespoons cold stick butter, cut into pieces
1 teaspoon grated lemon peel
1 teapoon vanilla
Filling Ingredients:
2 eggs
3/4 cup Equal Spoonful or Granulated**
1/2 cup lemon juice
4 tablespoons stick butter, melted
1 tablespoon grated lemon peel
*May substitute 8 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine flour, 1/3 cup Equal and salt in medium bowl.
Cut in 6 tablespoons butter with pastry blender until mixture resembles coarse crumbs.
Sprinkle with 1 teaspoon lemon peel and vanilla. Mix with hands to form dough.
Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan.
Bake in preheated 350F oven 8 to 10 minutes or until set. Cool on wire rack.
For Filling, beat eggs and 3/4 cup Equal. Mix in lemon juice, 4 tablespoons melted butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.
Bake about 15 minutes or until filling is set.
Cool completely on wire rack. Cut into squares.
Store in airtight container in refrigerator.
Nutritional Information Per Serving: Calories: 95; Fat: 8 g; Sodium: 30 mg; Cholesterol: 45 mg; Protein: 2 g; Carbohydrates: 5 g
Diabetic Exchanges: 1/2 starch, 1-1/2 fat
CHOCOLATE CREAM PIE
Source: Equal®
Serves: 8
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-cream-pie
Ingredients
Pastry for single-crust 9-inch pie
1-1/2 cups Equal® Spoonful or Granulated*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 eggs
1 teaspoon vanilla
Light whipped topping (optional)
Chocolate curls (optional)
* May substitute 36 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.
Combine Equal®, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.
Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds.
Remove from heat. Stir in vanilla.
Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.
Notes:
A rich chocolate pie that has 43% less calories than a traditional recipe, because it is flavored with Equal, unsweetened cocoa and lower fat milk. Indulge without the guilt!
Nutritional Information Per Serving: Calories: 235; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Protein: 7 g; Carbohydrates: 27 g
Diabetic Exchanges: 1 milk, 1 starch, 2 fat
Saturday, November 18, 2017
Desserts!
Is there anyone who doesn't occasionally want something snacky? Here are six yummy dessert recipes for the holidays, or any time that the snack attack hits, including Double Chocolate Brownies and Nectarine and Berry Tart. Enjoy!
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
NECTARINE AND BERRY TART
Recipe Yield: Serves 8
View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart
Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/
Ingredients
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.
Cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: 16 brownies
View online with photo: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies
Print version: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies/print/
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended.
Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan.
Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.
Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g; Diabetic Exchanges: 1 starch, 1 fat
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
TANGY LEMON SQUARES
This recipe begins, “These bars are tangy and rich in flavor, but not in fat, carbs or calories. No need to feel guilty after eating one!”
Yield: 16 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares
Print version: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares/print/
Ingredients
Crust Ingredients:
3/4 cup all-purpose flour
1/3 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
6 tablespoons cold stick butter, cut into pieces
1 teaspoon grated lemon peel
1 teapoon vanilla
Filling Ingredients:
2 eggs
3/4 cup Equal Spoonful or Granulated**
1/2 cup lemon juice
4 tablespoons stick butter, melted
1 tablespoon grated lemon peel
*May substitute 8 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine flour, 1/3 cup Equal and salt in medium bowl.
Cut in 6 tablespoons butter with pastry blender until mixture resembles coarse crumbs.
Sprinkle with 1 teaspoon lemon peel and vanilla. Mix with hands to form dough.
Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan.
Bake in preheated 350F oven 8 to 10 minutes or until set. Cool on wire rack.
For Filling, beat eggs and 3/4 cup Equal. Mix in lemon juice, 4 tablespoons melted butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.
Bake about 15 minutes or until filling is set.
Cool completely on wire rack. Cut into squares.
Store in airtight container in refrigerator.
Nutritional Information Per Serving: Calories: 95; Fat: 8 g; Sodium: 30 mg; Cholesterol: 45 mg; Protein: 2 g; Carbohydrates: 5 g
Diabetic Exchanges: 1/2 starch, 1-1/2 fat
CHOCOLATE CREAM PIE
Source: Equal®
Serves: 8
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-cream-pie
Ingredients
Pastry for single-crust 9-inch pie
1-1/2 cups Equal® Spoonful or Granulated*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 eggs
1 teaspoon vanilla
Light whipped topping (optional)
Chocolate curls (optional)
* May substitute 36 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.
Combine Equal®, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.
Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds.
Remove from heat. Stir in vanilla.
Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.
Notes:
A rich chocolate pie that has 43% less calories than a traditional recipe, because it is flavored with Equal, unsweetened cocoa and lower fat milk. Indulge without the guilt!
Nutritional Information Per Serving: Calories: 235; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Protein: 7 g; Carbohydrates: 27 g
Diabetic Exchanges: 1 milk, 1 starch, 2 fat
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
NECTARINE AND BERRY TART
Recipe Yield: Serves 8
View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart
Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/
Ingredients
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.
Cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: 16 brownies
View online with photo: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies
Print version: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies/print/
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended.
Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan.
Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.
Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g; Diabetic Exchanges: 1 starch, 1 fat
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
TANGY LEMON SQUARES
This recipe begins, “These bars are tangy and rich in flavor, but not in fat, carbs or calories. No need to feel guilty after eating one!”
Yield: 16 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares
Print version: https://diabeticgourmet.com/diabetic-recipes/tangy-lemon-squares/print/
Ingredients
Crust Ingredients:
3/4 cup all-purpose flour
1/3 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
6 tablespoons cold stick butter, cut into pieces
1 teaspoon grated lemon peel
1 teapoon vanilla
Filling Ingredients:
2 eggs
3/4 cup Equal Spoonful or Granulated**
1/2 cup lemon juice
4 tablespoons stick butter, melted
1 tablespoon grated lemon peel
*May substitute 8 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine flour, 1/3 cup Equal and salt in medium bowl.
Cut in 6 tablespoons butter with pastry blender until mixture resembles coarse crumbs.
Sprinkle with 1 teaspoon lemon peel and vanilla. Mix with hands to form dough.
Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan.
Bake in preheated 350F oven 8 to 10 minutes or until set. Cool on wire rack.
For Filling, beat eggs and 3/4 cup Equal. Mix in lemon juice, 4 tablespoons melted butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.
Bake about 15 minutes or until filling is set.
Cool completely on wire rack. Cut into squares.
Store in airtight container in refrigerator.
Nutritional Information Per Serving: Calories: 95; Fat: 8 g; Sodium: 30 mg; Cholesterol: 45 mg; Protein: 2 g; Carbohydrates: 5 g
Diabetic Exchanges: 1/2 starch, 1-1/2 fat
CHOCOLATE CREAM PIE
Source: Equal®
Serves: 8
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-cream-pie
Ingredients
Pastry for single-crust 9-inch pie
1-1/2 cups Equal® Spoonful or Granulated*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 eggs
1 teaspoon vanilla
Light whipped topping (optional)
Chocolate curls (optional)
* May substitute 36 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.
Combine Equal®, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.
Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds.
Remove from heat. Stir in vanilla.
Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.
Notes:
A rich chocolate pie that has 43% less calories than a traditional recipe, because it is flavored with Equal, unsweetened cocoa and lower fat milk. Indulge without the guilt!
Nutritional Information Per Serving: Calories: 235; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Protein: 7 g; Carbohydrates: 27 g
Diabetic Exchanges: 1 milk, 1 starch, 2 fat
Wednesday, October 11, 2017
Dessert!
I want something snacky!
Who hasn't said that on occasion? We all seem to want something snacky once in a while.
But if you're diabetic, or have a loved-one who is, you know how much you have to watch what you eat. These six dessert recipes will help you stay on track while letting you have something just a little yummy to snack on, including Cranberry Apple Crisp and Double Chocolate Brownies. Enjoy!
PUMPKIN CHEESECAKE IN GINGERSNAP CRUST
Recipe Yield: 16 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/pumpkin-cheesecake-in-gingersnap-crust
Print version: https://diabeticgourmet.com/diabetic-recipes/pumpkin-cheesecake-in-gingersnap-crust/print/
Ingredients
Crust:
1-1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful*
Cheesecake:
3 packages (8 ounces each) reduced-fat cream cheese, softened
1-1/4 cups Equal Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (canned or homemade)
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla
Topping:
1 cup reduced-fat sour cream
2 tablespoons Equal Spoonful***
1/2 teaspoon vanilla
* May substitute 4-1/2 packets Equal sweetener
** May substitute 30 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese, 1-1/4 cups Equal, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.
Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
Meanwhile, combine sour cream, 2 tablespoons Equal and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 196; Fat: 13 g; Sodium: 271 mg; Cholesterol: 64 mg; Protein: 7 g; Carbohydrates: 13 g; Diabetic Exchanges: 1 milk, 2-1/2 fat
CRANBERRY APPLE CRISP
Recipe Yield: Yield: 8 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/cranberry-apple-crisp
Print version: https://diabeticgourmet.com/diabetic-recipes/cranberry-apple-crisp/print/
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal.
Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender.
Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Fat: 8 g; Sodium: 67 mg; Protein: 1 g; Carbohydrates: 18 g; Diabetic Exchanges: 1 fruit, 1-1/2 fat
BAKED CINNAMON APPLESAUCE
This recipe begins, “A unique applesauce that bakes in your oven. Citrus flavors enhance the 2 different apple varieties used. Delicious enough to serve as a healthy dessert.”
Recipe Yield: Makes 12 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-cinnamon-applesauce
Print version: https://diabeticgourmet.com/diabetic-recipes/baked-cinnamon-applesauce/print/
Ingredients
1 orange
1 lemon
3 pounds Granny Smith apples, peeled, cored, quartered
3 pounds Royal Gala or Braeburn apples, peeled, cored, quartered
3 tablespoons stick butter or margarine, cut into small pieces
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Equal® Spoonful*
* May substitute 12 packets Equal sweetener
Directions
Grate peel of orange and lemon. Place in 3-quart glass or non-corrosive casserole with cover.
Squeeze juice from orange and lemon; add to grated peel in casserole.
Add apples, butter, cinnamon and nutmeg. Toss to combine.
Cover with casserole lid. Bake in preheated 350F oven 1-1/2 hours.
Remove from oven and let stand covered 30 minutes.
Carefully remove lid. Stir to break up apples. Stir in Equal.
Serve warm or refrigerate, covered, several hours before serving.
Nutritional Information Per Serving: Calories: 129; Fat: 3 g; Sodium: 1 mg; Cholesterol: 8 mg; Carbohydrates: 27 g; Diabetic Exchanges: 2 fruit, 1/2 fat
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: 16 brownies
View online with photo: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies
Print version: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies/print/
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended.
Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan.
Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.
Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g; Diabetic Exchanges: 1 starch, 1 fat
ORANGE TAPIOCA
https://diabeticgourmet.com/diabetic-recipes/orange-tapioca
Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)
Source: The New Family Cookbook For People with Diabetes
Book Title: The New Family Cookbook For People with Diabetes
Ingredients
1-1/2 cup fat-free milk
3 tablespoons quick-cooking tapioca
1 large egg, beaten, or 1/4 cup egg substitute
1 tablespoon sugar
Pinch of salt
1/2 cup orange juice
1/2 teaspoon pure vanilla extract
1 orange, peeled, seeded, and diced
Directions
Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.
Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.
Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate
Who hasn't said that on occasion? We all seem to want something snacky once in a while.
But if you're diabetic, or have a loved-one who is, you know how much you have to watch what you eat. These six dessert recipes will help you stay on track while letting you have something just a little yummy to snack on, including Cranberry Apple Crisp and Double Chocolate Brownies. Enjoy!
PUMPKIN CHEESECAKE IN GINGERSNAP CRUST
Recipe Yield: 16 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/pumpkin-cheesecake-in-gingersnap-crust
Print version: https://diabeticgourmet.com/diabetic-recipes/pumpkin-cheesecake-in-gingersnap-crust/print/
Ingredients
Crust:
1-1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful*
Cheesecake:
3 packages (8 ounces each) reduced-fat cream cheese, softened
1-1/4 cups Equal Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (canned or homemade)
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla
Topping:
1 cup reduced-fat sour cream
2 tablespoons Equal Spoonful***
1/2 teaspoon vanilla
* May substitute 4-1/2 packets Equal sweetener
** May substitute 30 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese, 1-1/4 cups Equal, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.
Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
Meanwhile, combine sour cream, 2 tablespoons Equal and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 196; Fat: 13 g; Sodium: 271 mg; Cholesterol: 64 mg; Protein: 7 g; Carbohydrates: 13 g; Diabetic Exchanges: 1 milk, 2-1/2 fat
CRANBERRY APPLE CRISP
Recipe Yield: Yield: 8 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/cranberry-apple-crisp
Print version: https://diabeticgourmet.com/diabetic-recipes/cranberry-apple-crisp/print/
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal.
Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender.
Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Fat: 8 g; Sodium: 67 mg; Protein: 1 g; Carbohydrates: 18 g; Diabetic Exchanges: 1 fruit, 1-1/2 fat
BAKED CINNAMON APPLESAUCE
This recipe begins, “A unique applesauce that bakes in your oven. Citrus flavors enhance the 2 different apple varieties used. Delicious enough to serve as a healthy dessert.”
Recipe Yield: Makes 12 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-cinnamon-applesauce
Print version: https://diabeticgourmet.com/diabetic-recipes/baked-cinnamon-applesauce/print/
Ingredients
1 orange
1 lemon
3 pounds Granny Smith apples, peeled, cored, quartered
3 pounds Royal Gala or Braeburn apples, peeled, cored, quartered
3 tablespoons stick butter or margarine, cut into small pieces
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Equal® Spoonful*
* May substitute 12 packets Equal sweetener
Directions
Grate peel of orange and lemon. Place in 3-quart glass or non-corrosive casserole with cover.
Squeeze juice from orange and lemon; add to grated peel in casserole.
Add apples, butter, cinnamon and nutmeg. Toss to combine.
Cover with casserole lid. Bake in preheated 350F oven 1-1/2 hours.
Remove from oven and let stand covered 30 minutes.
Carefully remove lid. Stir to break up apples. Stir in Equal.
Serve warm or refrigerate, covered, several hours before serving.
Nutritional Information Per Serving: Calories: 129; Fat: 3 g; Sodium: 1 mg; Cholesterol: 8 mg; Carbohydrates: 27 g; Diabetic Exchanges: 2 fruit, 1/2 fat
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: 16 brownies
View online with photo: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies
Print version: https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies/print/
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended.
Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan.
Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.
Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g; Diabetic Exchanges: 1 starch, 1 fat
ORANGE TAPIOCA
https://diabeticgourmet.com/diabetic-recipes/orange-tapioca
Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)
Source: The New Family Cookbook For People with Diabetes
Book Title: The New Family Cookbook For People with Diabetes
Ingredients
1-1/2 cup fat-free milk
3 tablespoons quick-cooking tapioca
1 large egg, beaten, or 1/4 cup egg substitute
1 tablespoon sugar
Pinch of salt
1/2 cup orange juice
1/2 teaspoon pure vanilla extract
1 orange, peeled, seeded, and diced
Directions
Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.
Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.
Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate
Thursday, September 21, 2017
Thursday Recipes
Here are today's six yummy recipes to help you through the day, including Shanghai Walnut Chicken and Chocolate Chip Fudgie Cups. Enjoy!
MEDITTERANEAN TURKEY BURGERS WITH FETA
This is from Diabetes Self-Management, and can be viewed online here.
Yield: 4 servings. Serving size: 1 burger.
Ingredients
4 white turkey burgers (95% lean)
1/3 cup plain nonfat yogurt
1/4 cup diced red onion
1/4 cup diced plum tomato
1/4 cup chopped cucumber
1/4 cup chopped pitted kalamata olives
1/4 cup fat-free crumbled feta cheese
2 (6-inch) whole wheat pita bread rounds, halved and warmed
Directions
Grill burgers over medium heat 6 to 8 minutes per side or until fully cooked (165°F), turning twice.
Combine yogurt, onion, tomato, cucumber, olives, and feta in small bowl. Serve burgers and feta mixture in pita halves.
Nutrition Facts Per Serving: Calories: 292, Carbohydrates: 21 g, Protein: 30 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 413 mg, Fiber: 3 g, Exchanges per serving: 1 1/2 Bread/Starch, 3 Meat.
SUMMER RATATOUILLE
Yield: 4 (1 cup) servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=857
Online version: http://diabeticgourmet.com/recipes/html/857.shtml
Source: Express Lane Diabetic Cooking
Ingredients
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Fat: 6 g; Sodium: 299 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
CHOCOLATE CHIP FUDGIE CUPS
This recipe begins, “This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie.”
Recipe Yield: Yield: makes 2 dozen
View online with photo: https://diabeticgourmet.com/diabetic-recipes/chocolate-chip-fudgie-cups
Print version: https://diabeticgourmet.com/diabetic-recipes/chocolate-chip-fudgie-cups/print/
Ingredients
Chocolate Chip Dough:
Ingredients
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful*
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
Ingredients
Fudge Nut Filling:
Ingredients
1 cup Equal Spoonful**
3/4 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/3 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
6 tablespoons stick butter, softened
2 eggs
1 teaspoon vanilla
* May substitute 8 packets Equal sweetener
** May substitute 24 packets Equal sweetener
Directions
For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy.
Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined.
Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
Stir in chocolate chips. Form dough into circle about 1/2-inch thick.
Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt.
Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean.
Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 138; Fat: 8 g; Sodium: 106 mg; Cholesterol: 41 mg; Protein: 2 g; Carbohydrates: 14 g; Diabetic Exchanges: 1 starch, 1-1/2 fat
ALPHABET TURKEY SOUP
Recipe Yield: 8 servings
View online: https://diabeticgourmet.com/diabetic-recipes/alphabet-turkey-soup
Print version: https://diabeticgourmet.com/diabetic-recipes/alphabet-turkey-soup/print/
Ingredients
4 cups turkey broth or reduced-sodium chicken bouillon
1 can (16 ounces) tomatoes
1 cup chopped onion
1 cup peeled and thinly sliced carrots
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced cabbage
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 cup alphabet pasta
Directions
In 5-quart saucepan, over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
Nutritional Information Per Serving: Calories: 152; Fat: 3 g; Sodium: 592 mg; Cholesterol: 27 mg; Protein: 14 g; Carbohydrates: 18 g
SHANGHAI WALNUT CHICKEN
Recipe Yield: 4 servings.
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/shanghai-walnut-chicken
Print version: https://diabeticgourmet.com/diabetic-recipes/shanghai-walnut-chicken/print/
Ingredients
2 Tbsp. Hoisin sauce
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
1/4 cup fat-free, reduced-sodium chicken broth
1 Tbsp. cornstarch
1/4 tsp. toasted sesame oil
1 Tbsp. peanut or canola oil, divided
3/4 lb. chicken cutlets, cut into 1/2-inch cubes
1 green bell pepper, cut in 1/2-inch dice
1 red bell pepper, cut in 1/2-inch dice
1 green chile pepper, thinly sliced
1 garlic clove, chopped
1 can (8 oz.) diced or sliced water chestnuts, rinsed and drained
1/4 cup coarsely chopped walnuts
Directions
In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.
Set a wok or large frying pan over high heat. Drizzle in 2 teaspoons of the canola oil, swirling to coat the cooking surface. Stir-fry the chicken until it is white. Turn it out onto a plate.
Add the remaining oil to the pan. Stir-fry the green, red, and chile peppers, and the garlic, for 2 minutes. Return the chicken to the pan. Add the water chestnuts and walnuts. Restir the seasoning sauce and add. Stir-fry until the chicken is cooked through. Serve immediately, along with cooked rice, preferably brown.
Nutritional Information Per Serving: Calories: 247; Fat: 10 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 378 mg; Protein: 22 g; Carbohydrates: 17 g; Diabetic Exchanges: 3 Medium-Fat Meat, 2 Vegetable
MEDITTERANEAN TURKEY BURGERS WITH FETA
This is from Diabetes Self-Management, and can be viewed online here.
Yield: 4 servings. Serving size: 1 burger.
Ingredients
4 white turkey burgers (95% lean)
1/3 cup plain nonfat yogurt
1/4 cup diced red onion
1/4 cup diced plum tomato
1/4 cup chopped cucumber
1/4 cup chopped pitted kalamata olives
1/4 cup fat-free crumbled feta cheese
2 (6-inch) whole wheat pita bread rounds, halved and warmed
Directions
Grill burgers over medium heat 6 to 8 minutes per side or until fully cooked (165°F), turning twice.
Combine yogurt, onion, tomato, cucumber, olives, and feta in small bowl. Serve burgers and feta mixture in pita halves.
Nutrition Facts Per Serving: Calories: 292, Carbohydrates: 21 g, Protein: 30 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 413 mg, Fiber: 3 g, Exchanges per serving: 1 1/2 Bread/Starch, 3 Meat.
SUMMER RATATOUILLE
Yield: 4 (1 cup) servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=857
Online version: http://diabeticgourmet.com/recipes/html/857.shtml
Source: Express Lane Diabetic Cooking
Ingredients
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Fat: 6 g; Sodium: 299 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
BREAD PUDDING WITH RAISINS
Recipe Yield: 4 servings.
Recipe Yield: Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins
Print version: https://diabeticgourmet.com/diabetic-recipes/bread-pudding-with-raisins/print/
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Fat: 2 g; Fiber: 1 g; Sodium: 229 mg; Cholesterol: 72 mg; Protein: 6 g; Carbohydrates: 24 g; Sugars: 16 g
CHOCOLATE CHIP FUDGIE CUPS
This recipe begins, “This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie.”
Recipe Yield: Yield: makes 2 dozen
View online with photo: https://diabeticgourmet.com/diabetic-recipes/chocolate-chip-fudgie-cups
Print version: https://diabeticgourmet.com/diabetic-recipes/chocolate-chip-fudgie-cups/print/
Ingredients
Chocolate Chip Dough:
Ingredients
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful*
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
Ingredients
Fudge Nut Filling:
Ingredients
1 cup Equal Spoonful**
3/4 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/3 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
6 tablespoons stick butter, softened
2 eggs
1 teaspoon vanilla
* May substitute 8 packets Equal sweetener
** May substitute 24 packets Equal sweetener
Directions
For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy.
Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined.
Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
Stir in chocolate chips. Form dough into circle about 1/2-inch thick.
Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt.
Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean.
Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 138; Fat: 8 g; Sodium: 106 mg; Cholesterol: 41 mg; Protein: 2 g; Carbohydrates: 14 g; Diabetic Exchanges: 1 starch, 1-1/2 fat
ALPHABET TURKEY SOUP
Recipe Yield: 8 servings
View online: https://diabeticgourmet.com/diabetic-recipes/alphabet-turkey-soup
Print version: https://diabeticgourmet.com/diabetic-recipes/alphabet-turkey-soup/print/
Ingredients
4 cups turkey broth or reduced-sodium chicken bouillon
1 can (16 ounces) tomatoes
1 cup chopped onion
1 cup peeled and thinly sliced carrots
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced cabbage
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 cup alphabet pasta
Directions
In 5-quart saucepan, over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
Nutritional Information Per Serving: Calories: 152; Fat: 3 g; Sodium: 592 mg; Cholesterol: 27 mg; Protein: 14 g; Carbohydrates: 18 g
SHANGHAI WALNUT CHICKEN
Recipe Yield: 4 servings.
Source: The New Family Cookbook for People with Diabetes
View online with photo: https://diabeticgourmet.com/diabetic-recipes/shanghai-walnut-chicken
Print version: https://diabeticgourmet.com/diabetic-recipes/shanghai-walnut-chicken/print/
Ingredients
2 Tbsp. Hoisin sauce
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
1/4 cup fat-free, reduced-sodium chicken broth
1 Tbsp. cornstarch
1/4 tsp. toasted sesame oil
1 Tbsp. peanut or canola oil, divided
3/4 lb. chicken cutlets, cut into 1/2-inch cubes
1 green bell pepper, cut in 1/2-inch dice
1 red bell pepper, cut in 1/2-inch dice
1 green chile pepper, thinly sliced
1 garlic clove, chopped
1 can (8 oz.) diced or sliced water chestnuts, rinsed and drained
1/4 cup coarsely chopped walnuts
Directions
In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.
Set a wok or large frying pan over high heat. Drizzle in 2 teaspoons of the canola oil, swirling to coat the cooking surface. Stir-fry the chicken until it is white. Turn it out onto a plate.
Add the remaining oil to the pan. Stir-fry the green, red, and chile peppers, and the garlic, for 2 minutes. Return the chicken to the pan. Add the water chestnuts and walnuts. Restir the seasoning sauce and add. Stir-fry until the chicken is cooked through. Serve immediately, along with cooked rice, preferably brown.
Nutritional Information Per Serving: Calories: 247; Fat: 10 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 378 mg; Protein: 22 g; Carbohydrates: 17 g; Diabetic Exchanges: 3 Medium-Fat Meat, 2 Vegetable
Thursday, April 14, 2016
Thursday Recipes
If you've followed this blog, you may have have read that diabetic food can taste good. Here are six recipes to prove that point - including DOUBLE CHOCOLATE BROWNIES! Enjoy!
APRICOT BARS
Yield: 20 servings
View Online: http://diabeticgourmet.com/recipes/html/892.shtml
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
3/4 cup dried apricots, divided
1/3 cup water
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon canola oil
1 tablespoon grated lemon zest
1 teaspoon vanilla
2 teaspoons powdered sugar
Directions
Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick cooking spray.
In a small saucepan, simmer 1/2 cup of the apricots in the water, covered, for 2 minutes. Cool, but do not drain. In a small bowl, diced the remaining apricots.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Stir in the diced apricots.
In a blender, add the cooled apricot mixture and puree, about 1 minute. Add the egg, granulated sugar, oil, zest, and vanilla and mix until just blended, about 30 seconds.
Pour this mixture into the middle of the flour mixture and stir until just combined. Spread in the prepared pan and bake until golden brown and edges begin to crust, 18-20 minutes.
Sprinkle powdered sugar over the warm bars. Cool before cutting.
Nutritional Information Per Serving: Calories: 59; Protein: 1 g; Fat: 1 g; Sodium: 38 mg; Cholesterol: 11 mg; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 12 g; Exchanges: 1 Carbohydrate
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
View Online: http://diabeticgourmet.com/recipes/html/885.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139 ; Protein: 6 g ; Fat: 2 g ; Sodium: 229 mg; Cholesterol: 72 mg; Dietary Fiber: 1 g; Sugars: 16 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
DOUBLE CHOCOLATE BROWNIES
Yield: 16 brownies
Photo and Print Version: http://diabeticgourmet.com/recipes/html/880.shtml
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.
Cool completely on wire rack. Cut into squares. Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg ; Carbohydrates: 10 g; Exchanges: 1 starch, 1 fat
ALPHABET TURKEY SOUP
Yield: 8 servings
View recipe: http://diabeticgourmet.com/recipes/html/904.shtml
Ingredients
4 cups turkey broth or reduced-sodium chicken bouillon
1 can (16 ounces) tomatoes
1 cup chopped onion
1 cup peeled and thinly sliced carrots
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced cabbage
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 cup alphabet pasta
Directions
In 5-quart saucepan, over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
Nutritional Information Per Serving:Calories: 152; Protein: 14 g; Fat: 3 g; Sodium: 592 mg; Cholesterol: 27 mg; Carbohydrates: 18 g
SKEWERED CHICKEN STRIPS WITH SOY-PEANUT MARINADE
Servings: 16; 2 Skewers per serving
Source: The New American Heart Association Cookbook
To view online, click here.
Ingredients
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed
Soy-Peanut Marinade:
2 tablespoons fresh lime juice (1 to 2 medium limes)
1 tablespoon light soy sauce
1 tablespoon reduced-fat peanut butter
1 tablespoon rice vinegar
2 medium cloves garlic, minced, or 1 teaspoon bottled minced garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Directions
Rinse chicken and pat dry with paper towels. Put chicken smooth side up between two sheets of plastic wrap. Using a tortilla press or smooth side of a meat mallet, lightly flatten chicken. Cut each piece lengthwise into 8 long strips.
In a small nonmetallic bowl, whisk together marinade ingredients. Put marinade and chiken in an airtight plastic bag and turn bag to coat. Seal and refrigerate for 30 minutes to 8 hours, turning bag occasionally.
Meanwhile, soak 32 wooden skewers in cold water for at least 10 minutes.
Preheat grill on medium-high.
Thread 1 strip of chicken on each skewer. Grill for 2 to 3 minutes on each side, or until chicken is cooked through. Serve hot or cover and refrigerate to serve chilled.
Nutritional Information Per Serving: Calories: 30; Protein: 6 g; Fat: 1 g; Sodium: 51 mg; Cholesterol: 16 mg; Carbohydrates: 0 g; Exchanges: 1 Low-Fat Meat
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/910.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g ; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
APRICOT BARS
Yield: 20 servings
View Online: http://diabeticgourmet.com/recipes/html/892.shtml
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
3/4 cup dried apricots, divided
1/3 cup water
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon canola oil
1 tablespoon grated lemon zest
1 teaspoon vanilla
2 teaspoons powdered sugar
Directions
Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick cooking spray.
In a small saucepan, simmer 1/2 cup of the apricots in the water, covered, for 2 minutes. Cool, but do not drain. In a small bowl, diced the remaining apricots.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Stir in the diced apricots.
In a blender, add the cooled apricot mixture and puree, about 1 minute. Add the egg, granulated sugar, oil, zest, and vanilla and mix until just blended, about 30 seconds.
Pour this mixture into the middle of the flour mixture and stir until just combined. Spread in the prepared pan and bake until golden brown and edges begin to crust, 18-20 minutes.
Sprinkle powdered sugar over the warm bars. Cool before cutting.
Nutritional Information Per Serving: Calories: 59; Protein: 1 g; Fat: 1 g; Sodium: 38 mg; Cholesterol: 11 mg; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 12 g; Exchanges: 1 Carbohydrate
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
View Online: http://diabeticgourmet.com/recipes/html/885.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139 ; Protein: 6 g ; Fat: 2 g ; Sodium: 229 mg; Cholesterol: 72 mg; Dietary Fiber: 1 g; Sugars: 16 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
DOUBLE CHOCOLATE BROWNIES
Yield: 16 brownies
Photo and Print Version: http://diabeticgourmet.com/recipes/html/880.shtml
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched.
Cool completely on wire rack. Cut into squares. Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg ; Carbohydrates: 10 g; Exchanges: 1 starch, 1 fat
ALPHABET TURKEY SOUP
Yield: 8 servings
View recipe: http://diabeticgourmet.com/recipes/html/904.shtml
Ingredients
4 cups turkey broth or reduced-sodium chicken bouillon
1 can (16 ounces) tomatoes
1 cup chopped onion
1 cup peeled and thinly sliced carrots
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced cabbage
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 cup alphabet pasta
Directions
In 5-quart saucepan, over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
Nutritional Information Per Serving:Calories: 152; Protein: 14 g; Fat: 3 g; Sodium: 592 mg; Cholesterol: 27 mg; Carbohydrates: 18 g
SKEWERED CHICKEN STRIPS WITH SOY-PEANUT MARINADE
Servings: 16; 2 Skewers per serving
Source: The New American Heart Association Cookbook
To view online, click here.
Ingredients
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed
Soy-Peanut Marinade:
2 tablespoons fresh lime juice (1 to 2 medium limes)
1 tablespoon light soy sauce
1 tablespoon reduced-fat peanut butter
1 tablespoon rice vinegar
2 medium cloves garlic, minced, or 1 teaspoon bottled minced garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Directions
Rinse chicken and pat dry with paper towels. Put chicken smooth side up between two sheets of plastic wrap. Using a tortilla press or smooth side of a meat mallet, lightly flatten chicken. Cut each piece lengthwise into 8 long strips.
In a small nonmetallic bowl, whisk together marinade ingredients. Put marinade and chiken in an airtight plastic bag and turn bag to coat. Seal and refrigerate for 30 minutes to 8 hours, turning bag occasionally.
Meanwhile, soak 32 wooden skewers in cold water for at least 10 minutes.
Preheat grill on medium-high.
Thread 1 strip of chicken on each skewer. Grill for 2 to 3 minutes on each side, or until chicken is cooked through. Serve hot or cover and refrigerate to serve chilled.
Nutritional Information Per Serving: Calories: 30; Protein: 6 g; Fat: 1 g; Sodium: 51 mg; Cholesterol: 16 mg; Carbohydrates: 0 g; Exchanges: 1 Low-Fat Meat
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/910.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g ; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
Wednesday, March 23, 2016
Wednesday Recipes - and Two Recalls
Before getting to today's recipes, I want to warn you about two tuna recalls. Bumble Bee Foods has announced a voluntary recall of 3 specific UPC does of its Chunk Light tuna. Click here to view the recall. Also, Tri-Union Seafoods is recalling select 5 oz. cans of Chick of the Sea tuna due to “possible life-threatening health risks.” Click here to read the Chicken of the Sea recall.
Now, on to today's recipes. If you're followed this blog for a while, you've have read that diabetic food can taste good. Here are a few recipes to prove that point. Enjoy!
APRICOT BARS
Yield: 20 servings
View Online: http://diabeticgourmet.com/recipes/html/892.shtml
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
3/4 cup dried apricots, divided
1/3 cup water
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon canola oil
1 tablespoon grated lemon zest
1 teaspoon vanilla
2 teaspoons powdered sugar
Directions
Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick cooking spray.
In a small saucepan, simmer 1/2 cup of the apricots in the water, covered, for 2 minutes. Cool, but do not drain. In a small bowl, diced the remaining apricots.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Stir in the diced apricots.
In a blender, add the cooled apricot mixture and puree, about 1 minute. Add the egg, granulated sugar, oil, zest, and vanilla and mix until just blended, about 30 seconds.
Pour this mixture into the middle of the flour mixture and stir until just combined. Spread in the prepared pan and bake until golden brown and edges begin to crust, 18-20 minutes.
Sprinkle powdered sugar over the warm bars. Cool before cutting.
Nutritional Information Per Serving: Calories: 59; Protein: 1 g; Fat: 1 g; Sodium: 38 mg; Cholesterol: 11 mg; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 12 g; Exchanges: 1 Carbohydrate
BAKED CAJUN CHICKEN
Servings: 4
View online at http://diabeticgourmet.com/recipes/html/33.shtml
Ingredients
1-1/2 to 2 pounds split chicken breasts
1/2 dried thyme, crushed
Nonstick spray coating
1/4 teaspoon garlic salt
2 tablespoons nonfat milk
1/8 teaspoon ground white pepper
2 tablespoons onion powder
1/8 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
Directions
Rinse chicken, pat dry. Cut off skin and discard.
Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
Arrange the chicken in the dish; meat side up. Brush lightly with milk.
In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken.
Bake in a 375 degree oven for 45 minutes, or until the chicken is cooked through.
Nutritional Information Per Serving: Calories: 166; Protein: 25 g; Fat: 6 g; Carbohydrates: 0 g; Exchanges: 3 Lean Meat
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
View Online: http://diabeticgourmet.com/recipes/html/885.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139 ; Protein: 6 g ; Fat: 2 g ; Sodium: 229 mg; Cholesterol: 72 mg; Dietary Fiber: 1 g; Sugars: 16 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
JALAPENO BROCCOLI
Yield: 4 to 5 servings
Source: America's Everyday Diabetes Cookbook
See the recipe here: http://diabeticgourmet.com/recipes/html/952.shtml
Ingredients
1 teaspoon salt, optional
1 head broccoli, trimmed and separated into spears
1 tablespoon balsamic vinegar
2-3 tablespoons olive oil
2 fresh jalapeno peppers, thinly sliced (with or without seeds, depending on desired hotness)
1/4 cup toasted pine nuts
- Few sprigs fresh coriander or parsley, chopped
Directions
Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes (depending on desired tenderness).
Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar.
In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2 to 3 minutes until softened.
Take peppers with all the oil from the pan, and distribute evenly over the broccoli. Garnish with pine nuts and herbs.
Nutritional Information Per Serving: Calories: 142; Protein: 8 g; Fat: 9 g; Sodium: 206 mg; Cholesterol: 0 mg; Dietary Fiber: 6 g; Carbohydrates: 14 g; Exchanges: 2 Vegetable, 1/2 Lean Meat, 1-1/2 Fat
CHICKEN PICADILLO
This recipe begins, “This zesty one-pot meal is easy to throw together on a busy week night.”
Yield: 6 servings.
Serving size: 3/4 cup chicken and vegetables
Source: Deliciously Healthy Dinners
See the recipe here: http://diabeticgourmet.com/recipes/html/955.shtml
Ingredients
2 tsp olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1-1/2 Tbsp garlic, mashed (about 3 cloves)
12 oz boneless, skinless chicken breast, cut into thin strips
1/3 cup no-salt-added tomato sauce
1/3 cup low-sodium chicken broth
1/3 cup lemon juice
1/4 tsp ground cumin
2 bay leaves
1/3 cup water
1/4 cup golden seedless raisins
For garnish:
1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
1 Tbsp capers, drained
2 Tbsp green olives, chopped
Directions
Heat olive oil in a large saute pan over medium heat.
Add the onion, bell peppers, and garlic, and saute until vegetables are soft, about 5 minutes.
Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.
Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
Cover the pan, and reduce the heat. Simmer for 10 minutes.
Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.
Nutritional Information Per Serving: Calories: 162; Protein: 18 g; Fat: 5 g; Sodium: 133 mg; Cholesterol: 46 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 13 g
PINEAPPLE CAKE
Yield: 18 servings
Source: The Diabetic Four Ingredient Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/538.shtml
Ingredients
5 egg whites
1 can (20 oz. ) water packed pineapple (crushed, drained)
1 yellow reduced fat cake mix
1 tablespoon sugar or equivalent alternative sweetener
Directions
Beat egg whites with electric mixer until foamy. Add drained pineapple then cake mix.
Spread mix in a floured 9x13 inch pan with nonstick spray. Sprinkle with sugar or sweetener.
Bake at 350 degrees for 35 minutes.
Nutritional Information Per Serving: Calories: 71; Protein: 1 g; Fat: 1 g; Sodium: 100 mg; Cholesterol: 0 mg; Carbohydrates: 14 g; Exchanges: 1 Starch
Now, on to today's recipes. If you're followed this blog for a while, you've have read that diabetic food can taste good. Here are a few recipes to prove that point. Enjoy!
APRICOT BARS
Yield: 20 servings
View Online: http://diabeticgourmet.com/recipes/html/892.shtml
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
3/4 cup dried apricots, divided
1/3 cup water
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon canola oil
1 tablespoon grated lemon zest
1 teaspoon vanilla
2 teaspoons powdered sugar
Directions
Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick cooking spray.
In a small saucepan, simmer 1/2 cup of the apricots in the water, covered, for 2 minutes. Cool, but do not drain. In a small bowl, diced the remaining apricots.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Stir in the diced apricots.
In a blender, add the cooled apricot mixture and puree, about 1 minute. Add the egg, granulated sugar, oil, zest, and vanilla and mix until just blended, about 30 seconds.
Pour this mixture into the middle of the flour mixture and stir until just combined. Spread in the prepared pan and bake until golden brown and edges begin to crust, 18-20 minutes.
Sprinkle powdered sugar over the warm bars. Cool before cutting.
Nutritional Information Per Serving: Calories: 59; Protein: 1 g; Fat: 1 g; Sodium: 38 mg; Cholesterol: 11 mg; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 12 g; Exchanges: 1 Carbohydrate
BAKED CAJUN CHICKEN
Servings: 4
View online at http://diabeticgourmet.com/recipes/html/33.shtml
Ingredients
1-1/2 to 2 pounds split chicken breasts
1/2 dried thyme, crushed
Nonstick spray coating
1/4 teaspoon garlic salt
2 tablespoons nonfat milk
1/8 teaspoon ground white pepper
2 tablespoons onion powder
1/8 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
Directions
Rinse chicken, pat dry. Cut off skin and discard.
Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
Arrange the chicken in the dish; meat side up. Brush lightly with milk.
In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken.
Bake in a 375 degree oven for 45 minutes, or until the chicken is cooked through.
Nutritional Information Per Serving: Calories: 166; Protein: 25 g; Fat: 6 g; Carbohydrates: 0 g; Exchanges: 3 Lean Meat
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
View Online: http://diabeticgourmet.com/recipes/html/885.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139 ; Protein: 6 g ; Fat: 2 g ; Sodium: 229 mg; Cholesterol: 72 mg; Dietary Fiber: 1 g; Sugars: 16 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
JALAPENO BROCCOLI
Yield: 4 to 5 servings
Source: America's Everyday Diabetes Cookbook
See the recipe here: http://diabeticgourmet.com/recipes/html/952.shtml
Ingredients
1 teaspoon salt, optional
1 head broccoli, trimmed and separated into spears
1 tablespoon balsamic vinegar
2-3 tablespoons olive oil
2 fresh jalapeno peppers, thinly sliced (with or without seeds, depending on desired hotness)
1/4 cup toasted pine nuts
- Few sprigs fresh coriander or parsley, chopped
Directions
Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes (depending on desired tenderness).
Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar.
In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2 to 3 minutes until softened.
Take peppers with all the oil from the pan, and distribute evenly over the broccoli. Garnish with pine nuts and herbs.
Nutritional Information Per Serving: Calories: 142; Protein: 8 g; Fat: 9 g; Sodium: 206 mg; Cholesterol: 0 mg; Dietary Fiber: 6 g; Carbohydrates: 14 g; Exchanges: 2 Vegetable, 1/2 Lean Meat, 1-1/2 Fat
CHICKEN PICADILLO
This recipe begins, “This zesty one-pot meal is easy to throw together on a busy week night.”
Yield: 6 servings.
Serving size: 3/4 cup chicken and vegetables
Source: Deliciously Healthy Dinners
See the recipe here: http://diabeticgourmet.com/recipes/html/955.shtml
Ingredients
2 tsp olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1-1/2 Tbsp garlic, mashed (about 3 cloves)
12 oz boneless, skinless chicken breast, cut into thin strips
1/3 cup no-salt-added tomato sauce
1/3 cup low-sodium chicken broth
1/3 cup lemon juice
1/4 tsp ground cumin
2 bay leaves
1/3 cup water
1/4 cup golden seedless raisins
For garnish:
1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
1 Tbsp capers, drained
2 Tbsp green olives, chopped
Directions
Heat olive oil in a large saute pan over medium heat.
Add the onion, bell peppers, and garlic, and saute until vegetables are soft, about 5 minutes.
Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.
Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
Cover the pan, and reduce the heat. Simmer for 10 minutes.
Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.
Nutritional Information Per Serving: Calories: 162; Protein: 18 g; Fat: 5 g; Sodium: 133 mg; Cholesterol: 46 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 13 g
PINEAPPLE CAKE
Yield: 18 servings
Source: The Diabetic Four Ingredient Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/538.shtml
Ingredients
5 egg whites
1 can (20 oz. ) water packed pineapple (crushed, drained)
1 yellow reduced fat cake mix
1 tablespoon sugar or equivalent alternative sweetener
Directions
Beat egg whites with electric mixer until foamy. Add drained pineapple then cake mix.
Spread mix in a floured 9x13 inch pan with nonstick spray. Sprinkle with sugar or sweetener.
Bake at 350 degrees for 35 minutes.
Nutritional Information Per Serving: Calories: 71; Protein: 1 g; Fat: 1 g; Sodium: 100 mg; Cholesterol: 0 mg; Carbohydrates: 14 g; Exchanges: 1 Starch
Tuesday, February 16, 2016
Tuesday Recipes
A recent article in The Diabetic News, titled “Continuos Glucose Monitory Paving Way for Artificial Pancreas” says that an “artificial pancreas” may be on the near horizon. To read the article, click here.
And now for today's six recipes. Enjoy!
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
NUTTY BANANA BREAD
Serves: 12
Serving Size: 1 (3/4 inch) slice
Online Recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Source: Splenda
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; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving (1/2 cup): Calories: 139, Fat: 2 g, Cholesterol: 72 mg, Sodium: 229 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 16 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
BROCCOLI AND CHEESE PIE
Yield: 4 servings
Source: "Diabetes Cookbook for Dummies"
Info: http://diabeticgourmet.com/book_archive/details/88.shtml
Ingredients
Nonstick cooking spray
1 cup fresh broccoli, small florets
1/2 cup low-sodium chicken broth
2 egg whites, lightly beaten
1 whole egg, lightly beaten
1 cup skim milk
1 cup shredded cheddar cheese
1/4 teaspoon pepper
Directions
Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the cooking spray.
In a saucepan, cook the broccoli with the chicken broth, uncovered, over medium heat, stirring, until all liquid has evaporated, about 10 minutes. Transfer to a bowl and chill in the refrigerator for 5 minutes.
In another bowl, whisk together the egg whites and egg. Add the broccoli, milk, cheese, and pepper.
Pour the mixture into the pie pan and bake, uncovered, for 30 minutes, and check with a toothpick for doneness. (The pie may need to bake for up to 45 minutes.) Remove from the oven and cool.
Nutritional Information Per Serving (1/4 of recipe): Calories: 171, Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g, Protein; 13 g; Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat
CORN BREAD
Yield: 12 servings
Source: "The New Family Cookbook for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Directions
Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm..
Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1 Fat
TURKEY, PORTABELLA MUSHROOMS AND VEGETABLE KEBABS
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/907.shtml
Ingredients
1-1/2 to 2 pounds turkey thighs, skinned, boned & cut into 1-inch cubes
2 whole portabella mushrooms, stemmed & quartered
1/2 cup green onions, chopped
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/2 medium red bell pepper, seeded & cut into 1-inch cubes
1 small yellow squash, cut into 1/2-inch rounds
1 small zucchini, cut into 1/2-inch rounds
Directions
Place turkey cubes and mushroom quarters in a large, self-closing, food-safe plastic bag.
In small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours or overnight.
Spray grill rack with nonstick vegetable oil spray. Prepare grill for direct heat cooking.
Drain turkey and mushrooms from marinade and discard marinade.
On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini.
Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook thighs to an internal temperature of 170 degrees F.
Nutritional Information Per Serving: Calories: 320; Protein: 49 g; Fat: 11 g; Sodium: 150 mg; Cholesterol: 130 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Sugars: 3 g; Carbohydrates: 6 g
And now for today's six recipes. Enjoy!
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
NUTTY BANANA BREAD
Serves: 12
Serving Size: 1 (3/4 inch) slice
Online Recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Source: Splenda
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; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving (1/2 cup): Calories: 139, Fat: 2 g, Cholesterol: 72 mg, Sodium: 229 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 16 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
BROCCOLI AND CHEESE PIE
Yield: 4 servings
Source: "Diabetes Cookbook for Dummies"
Info: http://diabeticgourmet.com/book_archive/details/88.shtml
Ingredients
Nonstick cooking spray
1 cup fresh broccoli, small florets
1/2 cup low-sodium chicken broth
2 egg whites, lightly beaten
1 whole egg, lightly beaten
1 cup skim milk
1 cup shredded cheddar cheese
1/4 teaspoon pepper
Directions
Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the cooking spray.
In a saucepan, cook the broccoli with the chicken broth, uncovered, over medium heat, stirring, until all liquid has evaporated, about 10 minutes. Transfer to a bowl and chill in the refrigerator for 5 minutes.
In another bowl, whisk together the egg whites and egg. Add the broccoli, milk, cheese, and pepper.
Pour the mixture into the pie pan and bake, uncovered, for 30 minutes, and check with a toothpick for doneness. (The pie may need to bake for up to 45 minutes.) Remove from the oven and cool.
Nutritional Information Per Serving (1/4 of recipe): Calories: 171, Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g, Protein; 13 g; Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat
CORN BREAD
Yield: 12 servings
Source: "The New Family Cookbook for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Directions
Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm..
Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1 Fat
TURKEY, PORTABELLA MUSHROOMS AND VEGETABLE KEBABS
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/907.shtml
Ingredients
1-1/2 to 2 pounds turkey thighs, skinned, boned & cut into 1-inch cubes
2 whole portabella mushrooms, stemmed & quartered
1/2 cup green onions, chopped
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/2 medium red bell pepper, seeded & cut into 1-inch cubes
1 small yellow squash, cut into 1/2-inch rounds
1 small zucchini, cut into 1/2-inch rounds
Directions
Place turkey cubes and mushroom quarters in a large, self-closing, food-safe plastic bag.
In small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours or overnight.
Spray grill rack with nonstick vegetable oil spray. Prepare grill for direct heat cooking.
Drain turkey and mushrooms from marinade and discard marinade.
On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini.
Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook thighs to an internal temperature of 170 degrees F.
Nutritional Information Per Serving: Calories: 320; Protein: 49 g; Fat: 11 g; Sodium: 150 mg; Cholesterol: 130 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Sugars: 3 g; Carbohydrates: 6 g
Friday, January 15, 2016
Friday Recipes
Finally, the weekend! Here are today's six diabetic recipes. Enjoy!
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View recipe: http://diabeticgourmet.com/recipes/html/885.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Protein: 6 g; Fat: 2 g; Sodium: 229 mg; Cholesterol: 72 mg; Dietary Fiber: 1 g; Sugars: 16 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
CINNAMON-PINEAPPLE PORK
This sweet-hot dish comes together quickly for a weekday meal or a busy weekend dinner.
Yield: 4 servings.
View recipe: http://diabeticgourmet.com/recipes/html/884.shtml
Ingredients
1 pound pork tenderloin, cut into 8 crosswise pieces
1/4 teaspoon salt
2 tablespoons butter, divided
1 medium red bell pepper, cut into julienne strips
1 8-oz can pineapple in natural juice, undrained, chunks
1/2 cup dry white wine
1 tablespoon fresh ginger root, peeled, finely chopped
1 tablespoon fresh jalapeno pepper, finely chopped
1/8 teaspoon cinnamon
1 tablespoon fresh cilantro, chopped
Directions
Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
Heat 1 tablespoon margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm.
Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender.
Reduce heat to low. Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.
Nutritional Information Per Serving: Calories: 245; Protein: 25 g; Fat: 10 g; Sodium: 267 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g;Carbohydrates: 12 g
WILD RICE WITH SHIITAKES & TOASTED ALMONDS
Yield: 6 servings
Serving Size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
Author: Joyce Hendley
Find this recipe at: http://diabeticgourmet.com/recipes/html/480.shtml
Ingredients
2-1/2 cups reduced-sodium chicken broth or vegetable broth
2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces)
1 cup wild rice
6 tablespoons sliced almonds
1 teaspoon butter
1 bunch scallions, trimmed and thinly sliced (about 2 cups)
Freshly ground pepper to taste
Directions
Bring broth to a boil in a medium saucepan over high heat. Stir in mushroom and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green 2 to 3 minutes. Stir the scallions, almonds, and pepper into the rice. Serve warm.
Nutritional Information Per Serving: Calories: 159; Protein: 8 g; Fat: 4 g; Sodium: 60 mg; Cholesterol: 4 mg; Carbohydrates: 25 g; Exchanges: 1 Starch, 1 Vegetable, 1 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving:
Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g
Exchanges: 1 Starch, 1/2 Fat
FRESH CRANBERRY AND WILD RICE STUFFING
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/184.shtml
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information Per Serving: Calories: 135; Fat: 2 g; Sodium: 111 mg; Cholesterol: 1 mg; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving)
Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View recipe: http://diabeticgourmet.com/recipes/html/885.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Protein: 6 g; Fat: 2 g; Sodium: 229 mg; Cholesterol: 72 mg; Dietary Fiber: 1 g; Sugars: 16 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
CINNAMON-PINEAPPLE PORK
This sweet-hot dish comes together quickly for a weekday meal or a busy weekend dinner.
Yield: 4 servings.
View recipe: http://diabeticgourmet.com/recipes/html/884.shtml
Ingredients
1 pound pork tenderloin, cut into 8 crosswise pieces
1/4 teaspoon salt
2 tablespoons butter, divided
1 medium red bell pepper, cut into julienne strips
1 8-oz can pineapple in natural juice, undrained, chunks
1/2 cup dry white wine
1 tablespoon fresh ginger root, peeled, finely chopped
1 tablespoon fresh jalapeno pepper, finely chopped
1/8 teaspoon cinnamon
1 tablespoon fresh cilantro, chopped
Directions
Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
Heat 1 tablespoon margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm.
Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender.
Reduce heat to low. Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.
Nutritional Information Per Serving: Calories: 245; Protein: 25 g; Fat: 10 g; Sodium: 267 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g;Carbohydrates: 12 g
WILD RICE WITH SHIITAKES & TOASTED ALMONDS
Yield: 6 servings
Serving Size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
Author: Joyce Hendley
Find this recipe at: http://diabeticgourmet.com/recipes/html/480.shtml
Ingredients
2-1/2 cups reduced-sodium chicken broth or vegetable broth
2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces)
1 cup wild rice
6 tablespoons sliced almonds
1 teaspoon butter
1 bunch scallions, trimmed and thinly sliced (about 2 cups)
Freshly ground pepper to taste
Directions
Bring broth to a boil in a medium saucepan over high heat. Stir in mushroom and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green 2 to 3 minutes. Stir the scallions, almonds, and pepper into the rice. Serve warm.
Nutritional Information Per Serving: Calories: 159; Protein: 8 g; Fat: 4 g; Sodium: 60 mg; Cholesterol: 4 mg; Carbohydrates: 25 g; Exchanges: 1 Starch, 1 Vegetable, 1 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving:
Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g
Exchanges: 1 Starch, 1/2 Fat
FRESH CRANBERRY AND WILD RICE STUFFING
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/184.shtml
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information Per Serving: Calories: 135; Fat: 2 g; Sodium: 111 mg; Cholesterol: 1 mg; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving)
Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat
Friday, October 30, 2015
Halloween Weekend Recipes
Enjoy!
CRANBERRY-ORANGE SAUCE
Yield: 16 (2-tablespoon) servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtmlIngredients
1 (12 oz.) package fresh cranberries
3 tablespoons frozen orange juice concentrate
1 teaspoon no-sugar-added raspberry conserve
1 orange, cut in 8 sections
Directions
Rinse cranberries and place in a medium-size saucepan with a small amount of water. Cook over medium heat, stirring in next 2 ingredients, until berries are soft.
In a food processor fitted with the metal blade, process half the cranberries and four orange sections. Repeat with remaining cranberries and oranges. Chill before serving. Makes 2 cups.
Nutritional Information Per Serving (2 tablespoons): Calories: 21, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 0 g, Sodium: 0 mg, Diabetic Exchanges: FREE
APPLE AND SQUASH BAKE
This yummy recipe begins, “This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.”
Yield: 8 servings; Serving Size: 3/4 cup squash and apple bake
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1121.shtml
Ingredients
1/3 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into
1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutritional Information Per Serving: Calories: 120; Calories from Fat: 30; Protein: 2 g; Fat: 3.5 g; Sodium: 340 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 24 g
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings; Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples. Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
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; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving (1/2 cup): Calories: 139, Fat: 2 g, Cholesterol: 72 mg, Sodium: 229 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 16 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
CRANBERRY-ORANGE SAUCE
Yield: 16 (2-tablespoon) servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtmlIngredients
1 (12 oz.) package fresh cranberries
3 tablespoons frozen orange juice concentrate
1 teaspoon no-sugar-added raspberry conserve
1 orange, cut in 8 sections
Directions
Rinse cranberries and place in a medium-size saucepan with a small amount of water. Cook over medium heat, stirring in next 2 ingredients, until berries are soft.
In a food processor fitted with the metal blade, process half the cranberries and four orange sections. Repeat with remaining cranberries and oranges. Chill before serving. Makes 2 cups.
Nutritional Information Per Serving (2 tablespoons): Calories: 21, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 0 g, Sodium: 0 mg, Diabetic Exchanges: FREE
APPLE AND SQUASH BAKE
This yummy recipe begins, “This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.”
Yield: 8 servings; Serving Size: 3/4 cup squash and apple bake
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1121.shtml
Ingredients
1/3 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into
1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutritional Information Per Serving: Calories: 120; Calories from Fat: 30; Protein: 2 g; Fat: 3.5 g; Sodium: 340 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 24 g
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings; Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples. Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
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; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving (1/2 cup): Calories: 139, Fat: 2 g, Cholesterol: 72 mg, Sodium: 229 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 16 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
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