Is there anyone who doesn't love homemade cookies? Here are six cookie recipes to help you through the day, including Hazelnut Biscotti and Cappuccino Cookies. Enjoy!
SUGAR FREE THUMBPRINT COOKIES
Recipe Yield: Serves: 24 (makes 2 dozen)
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
Source: Express Lane Diabetic Cooking
https://diabeticgourmet.com/diabetic-recipes/sugar-free-thumbprint-cookies
Ingredients
6 tablespoons stick butter
1 cup Equal Spoonful or Granulated*
1 egg
2 tablespoons 2% milk
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 taspoon baking soda
1/4 teaspoon salt
3/4 cup spreadable fruit of choice
* May substitute 24 packets Equal sweetener
Directions
Beat butter and Equal until well combined. Mix in egg, milk and vanilla until blended.
Gradually beat in combined flour, baking powder, baking soda and salt.
Shape dough by teaspoonfuls into balls. Place on sprayed baking sheets. Press thumb deeply into dough to form a "thumbprint" indentation.
Bake in preheated 350F oven 11 to 13 minutes or until firm to the touch.
Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Fill each cookie with about 1/2 teaspoon spreadable fruit just before serving.
Nutritional Information Per Serving: Calories: 58; Fat: 3 g; Sodium: 46 mg; Cholesterol: 16 mg; Protein: 1 g; Carbohydrates: 8 g
Diabetic Exchanges: 1/2 starch, 1/2 fat
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”
Recipe Yield: Yield: 48 servings
Serving size: 1 biscotti
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g
LOWER-CARB CHOCOLATE CHIP COOKIES
This recipe begins, “These reduced-sugar Chocolate Chip Cookies are quick & easy to make — and they’re delicious. Bake an extra batch for the freezer.”
Recipe Yield: Yield: 2 dozen; Serving size: 1 cookie
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/lower-carb-chocolate-chip-cookies
Ingredients
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful or Granulated*
1/3 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips or mini chocolate chips
*May substitute 8 packets Equal sweetener
Directions
Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal and brown sugar until combined.
Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips.
Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 68; Fat: 4 g; Sodium: 55 mg; Cholesterol: 16 mg; Protein: 1 g; Carbohydrates: 8 g
Diabetic Exchanges: 1/2 starch, 1 fat
APPLE OATMEAL RAISIN COOKIES
Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie
Source: Equal
To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 starch, 1 fat
CAPPUCCINO COOKIES
Yield: about 4 dozen cookies. Serving size: 2 cookies.
To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10
Ingredients
1 package (about 18 ounces) devil's food cake mix
8 egg whites
3/4 cup fat-free (skim) milk
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
Powdered sugar (optional)
Directions
Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.
Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.
Note: Cooking time is based on cooking 2 dozen cookies at a time.
Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
GINGER SPICE BISCOTTI
Recipe Yield: Makes 40 biscotti
https://diabeticgourmet.com/diabetic-recipes/ginger-spice-biscotti
Ingredients
Canola oil spray
1-1/4 cups unbleached, all purpose flour
1 cup whole-wheat pastry flour
4 tsp. ground ginger
1 tsp. cinnamon
1-1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened apple butter or applesauce
1/2 cup packed dark brown sugar
1/2 cup dried cranberries or other chopped dried fruit
Directions
Preheat oven to 325 degrees. Coat a large cookie sheet with oil spray. Set aside.
Mix dry ingredients together in a bowl. Use a food processor or hand mix eggs with oil and apple butter until blended. Blend in the sugar. Add half of the dry mixture and blend until smooth. Add remaining dry (The dough will be soft and sticky but easy to handle.) Transfer dough to a large bowl. Fold in the dried fruit.
Place one-half of the dough at each end of the cookie sheet. With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Place logs about 4 inches apart. (Logs will spread during baking.) Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes. (Leave heat on.)
With a serrated knife, cut each log into 1/2-inch cookies cut on the diagonal. Bake 10 minutes. Turn each cookie over and bake 10 more minutes. Turn off heat and leave biscotti in the oven 10 minutes. Remove and cool on a wire rack.
Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 38 mg; Protein: 1 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Bread/Starch. 1/2 Fat
Showing posts with label Cappuccino Cookies. Show all posts
Showing posts with label Cappuccino Cookies. Show all posts
Wednesday, February 21, 2018
Friday, February 16, 2018
Friday Recipes
Here are today's six recipes to help you through the weekend, including Steak, Roasted Tomato and Bean Chili and Hearty Irish Stew. Enjoy!
FRENCH COUNTRY BEAN SOUP
Recipe Yield: Makes 8 servings (with chicken)
Source: AICR
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/french-country-bean-soup
Ingredients
2 Tbsp. olive oil
1 carrot, cut in half-moons
1 rib celery, sliced
1 small onion, chopped in bite-size pieces
1 small leek, chopped in bite-size pieces
3 outer leaves Savoy cabbage, rolled and cut in 1/2" strips
4 cups fat-free, reduced sodium chicken broth
1 tsp. dried thyme
1 garlic clove, chopped
2 cups squash (e.g. butternut), peeled and diced
1 can (15 oz.) chickpeas or white beans, rinsed and drained
1 cup cooked chicken cut in bite-size pieces(optional)
Directions
Heat oil in medium Dutch oven or large, deep saucepan. Saute carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes. Add broth. Cover and simmer for 15 minutes.
Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken, if using. Ladle soup into deep bowls and serve accompanied by toasted slices of whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up to 5 days, covered, in refrigerator.)
Nutritional Information Per Serving: Calories: 123; Fat: 4 g; Sodium: 464 mg; Protein: 5 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Bread/Starch, 1 Lean-Meat, 1 Vegetable
STEAK, ROASTED TOMATO AND BEAN CHILI
Recipe Yield: Makes 8 servings.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili
Ingredients
3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions:
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese
Directions
Cut beef steaks into 3/4-inch pieces.
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
Return beef and accumulated juices to stockpot.
Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
Serve chili in bowls. Garnish with Toppings, as desired.
Nutritional Information Per Serving: Calories: 289; Fat: 10 g; Saturated Fat: 3 g; Fiber: 6 g; Sodium: 264 mg; Cholesterol: 78 mg; Protein: 32 g; Carbohydrates: 23 g
CAPPUCCINO COOKIES
Yield: about 4 dozen cookies. Serving size: 2 cookies.
To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10
Ingredients
1 package (about 18 ounces) devil's food cake mix
8 egg whites
3/4 cup fat-free (skim) milk
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
Powdered sugar (optional)
Directions
Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.
Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.
Note: Cooking time is based on cooking 2 dozen cookies at a time.
Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
ORANGE CRANBERRY BREAD
Recipe Yield: Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View at https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-bread
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking flour
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; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg; Protein: 2 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
BAKED CAJUN CHICKEN
Recipe Yield: Servings: 4
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/baked-cajun-chicken
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; Fat: 6 g; Protein: 25 g; Carbohydrates: 0 g
Diabetic Exchanges: 3 Lean Meat
HEARTY IRISH STEW
This recipe begins, “Turn your St. Patrick’s Day party’s food and drinks into true Irish dining with this delicious, hearty American Irish Stew. It includes beef, onion, carrots, parsnips and potatoes for a Irish-inspired meal to satisfy all of your hungry guests. A great alternative to corned beef for St. Paddy’s Day.”
Source: American Institute for Cancer Research.
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/hearty-irish-stew
Ingredients
1 tablespoon extra-virgin olive oil
1-1/4 pounds beef, top round, cut into 3/4-inch pieces
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks (optional)
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley
Directions
In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
Serve hot and garnish with parsley, if desired.
Nutritional Information Per Serving: Calories: 370; Fat: 8 g; Saturated Fat: 2 g; Fiber: 6 g; Sodium: 427 mg; Carbohydrates: 43 g
FRENCH COUNTRY BEAN SOUP
Recipe Yield: Makes 8 servings (with chicken)
Source: AICR
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/french-country-bean-soup
Ingredients
2 Tbsp. olive oil
1 carrot, cut in half-moons
1 rib celery, sliced
1 small onion, chopped in bite-size pieces
1 small leek, chopped in bite-size pieces
3 outer leaves Savoy cabbage, rolled and cut in 1/2" strips
4 cups fat-free, reduced sodium chicken broth
1 tsp. dried thyme
1 garlic clove, chopped
2 cups squash (e.g. butternut), peeled and diced
1 can (15 oz.) chickpeas or white beans, rinsed and drained
1 cup cooked chicken cut in bite-size pieces(optional)
Directions
Heat oil in medium Dutch oven or large, deep saucepan. Saute carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes. Add broth. Cover and simmer for 15 minutes.
Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken, if using. Ladle soup into deep bowls and serve accompanied by toasted slices of whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up to 5 days, covered, in refrigerator.)
Nutritional Information Per Serving: Calories: 123; Fat: 4 g; Sodium: 464 mg; Protein: 5 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Bread/Starch, 1 Lean-Meat, 1 Vegetable
STEAK, ROASTED TOMATO AND BEAN CHILI
Recipe Yield: Makes 8 servings.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili
Ingredients
3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions:
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese
Directions
Cut beef steaks into 3/4-inch pieces.
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
Return beef and accumulated juices to stockpot.
Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
Serve chili in bowls. Garnish with Toppings, as desired.
Nutritional Information Per Serving: Calories: 289; Fat: 10 g; Saturated Fat: 3 g; Fiber: 6 g; Sodium: 264 mg; Cholesterol: 78 mg; Protein: 32 g; Carbohydrates: 23 g
CAPPUCCINO COOKIES
Yield: about 4 dozen cookies. Serving size: 2 cookies.
To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10
Ingredients
1 package (about 18 ounces) devil's food cake mix
8 egg whites
3/4 cup fat-free (skim) milk
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
Powdered sugar (optional)
Directions
Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.
Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.
Note: Cooking time is based on cooking 2 dozen cookies at a time.
Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
ORANGE CRANBERRY BREAD
Recipe Yield: Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View at https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-bread
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking flour
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; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg; Protein: 2 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
BAKED CAJUN CHICKEN
Recipe Yield: Servings: 4
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/baked-cajun-chicken
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; Fat: 6 g; Protein: 25 g; Carbohydrates: 0 g
Diabetic Exchanges: 3 Lean Meat
HEARTY IRISH STEW
This recipe begins, “Turn your St. Patrick’s Day party’s food and drinks into true Irish dining with this delicious, hearty American Irish Stew. It includes beef, onion, carrots, parsnips and potatoes for a Irish-inspired meal to satisfy all of your hungry guests. A great alternative to corned beef for St. Paddy’s Day.”
Source: American Institute for Cancer Research.
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/hearty-irish-stew
Ingredients
1 tablespoon extra-virgin olive oil
1-1/4 pounds beef, top round, cut into 3/4-inch pieces
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks (optional)
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley
Directions
In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
Serve hot and garnish with parsley, if desired.
Nutritional Information Per Serving: Calories: 370; Fat: 8 g; Saturated Fat: 2 g; Fiber: 6 g; Sodium: 427 mg; Carbohydrates: 43 g
Thursday, February 15, 2018
Dessert!
There is a misconception that diabetics can't have anything snacky. Fortunately, that's not true. Here are six yummy desserts that are diabetic approved, including Cappuccino Cookies and Chocolate Filled Cake Roll. Enjoy!
CHOCOLATE SWIRL CHEESECAKE
Recipe Yield: Yield: 16 servings
This recipe begins, “New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.”
View online: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake
Print version: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake/print/
Ingredients
Crust Ingredients:
1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 164; Fat: 11 g; Sodium: 235 mg; Cholesterol: 57 mg; Protein: 7 g; Carbohydrates: 8 g
Diabetic Exchanges: 1 milk, 2 fat
COCONUT CUSTARD PIE
This recipe begins, “A baked custard pie with less carbs and calories.”
Recipe Yield: Serves: 8
View online: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie
Print version: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie/print/
Ingredients
Pastry for single-crust 9 inch pie
4 eggs
2 cups 2% milk
1 cup Equal Spoonful or Granulated*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional**)
* May substitute 24 packets Equal sweetener
** For added coconut flavor use the optional coconut extract.
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. Set aside.
Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.
Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean.
Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
Nutritional Information Per Serving: Calories: 194; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg; Protein: 6 g; Carbohydrates: 19 g
Diabetic Exchanges: 1/2 milk, 1/2 starch, 2 fat
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”
Recipe Yield: Yield: 48 servings
Serving size: 1 biscotti
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g
LEMON POUND CAKE
This recipe begins, “This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests.”
Recipe Yield: 16 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake
Ingredients
Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.
Directions
Preheat oven to 350F.
Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
Combine baking mix, Equal, cornstarch and lemon peel.
Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Let cake cool in pan 5 minutes.
Remove and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 137; Fat: 6 g; Sodium: 258 mg; Cholesterol: 35 mg; Protein: 3 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Fat; 1 Starch
CAPPUCCINO COOKIES
Yield: about 4 dozen cookies. Serving size: 2 cookies.
To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10
Ingredients
1 package (about 18 ounces) devil's food cake mix
8 egg whites
3/4 cup fat-free (skim) milk
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
Powdered sugar (optional)
Directions
Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.
Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.
Note: Cooking time is based on cooking 2 dozen cookies at a time.
Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
CHOCOLATE FILLED CAKE ROLL
Recipe Yield: 12 one-inch slice servings
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-filled-cake-roll
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with aluminum foil.
Loosen edges of cake; unmold on foil.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions.
Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 257; Fat: 11 g; Sodium: 377 mg; Cholesterol: 89 mg; Protein: 34 g; Carbohydrates: 5 g
Diabetic Exchanges: 4 Low-Fat Meat; 1 Vegetable
CHOCOLATE SWIRL CHEESECAKE
Recipe Yield: Yield: 16 servings
This recipe begins, “New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.”
View online: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake
Print version: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake/print/
Ingredients
Crust Ingredients:
1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 164; Fat: 11 g; Sodium: 235 mg; Cholesterol: 57 mg; Protein: 7 g; Carbohydrates: 8 g
Diabetic Exchanges: 1 milk, 2 fat
COCONUT CUSTARD PIE
This recipe begins, “A baked custard pie with less carbs and calories.”
Recipe Yield: Serves: 8
View online: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie
Print version: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie/print/
Ingredients
Pastry for single-crust 9 inch pie
4 eggs
2 cups 2% milk
1 cup Equal Spoonful or Granulated*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional**)
* May substitute 24 packets Equal sweetener
** For added coconut flavor use the optional coconut extract.
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. Set aside.
Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.
Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean.
Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
Nutritional Information Per Serving: Calories: 194; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg; Protein: 6 g; Carbohydrates: 19 g
Diabetic Exchanges: 1/2 milk, 1/2 starch, 2 fat
HAZELNUT BISCOTTI
This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”
Recipe Yield: Yield: 48 servings
Serving size: 1 biscotti
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.
Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g
LEMON POUND CAKE
This recipe begins, “This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests.”
Recipe Yield: 16 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake
Ingredients
Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.
Directions
Preheat oven to 350F.
Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
Combine baking mix, Equal, cornstarch and lemon peel.
Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Let cake cool in pan 5 minutes.
Remove and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 137; Fat: 6 g; Sodium: 258 mg; Cholesterol: 35 mg; Protein: 3 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Fat; 1 Starch
CAPPUCCINO COOKIES
Yield: about 4 dozen cookies. Serving size: 2 cookies.
To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10
Ingredients
1 package (about 18 ounces) devil's food cake mix
8 egg whites
3/4 cup fat-free (skim) milk
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
Powdered sugar (optional)
Directions
Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.
Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.
Note: Cooking time is based on cooking 2 dozen cookies at a time.
Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
CHOCOLATE FILLED CAKE ROLL
Recipe Yield: 12 one-inch slice servings
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-filled-cake-roll
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with aluminum foil.
Loosen edges of cake; unmold on foil.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions.
Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 257; Fat: 11 g; Sodium: 377 mg; Cholesterol: 89 mg; Protein: 34 g; Carbohydrates: 5 g
Diabetic Exchanges: 4 Low-Fat Meat; 1 Vegetable
Subscribe to:
Posts (Atom)