Tuesday Recipes and an Article Link

Today's article is from a recent Diabetic Connect e-newsletter. It's an overview of a new form of long-acting insulin recently approved by the U.S. Food and Drug Administration (FDA). The article (titled “Drug Overview: Tresiba”) is available online here.

And now for today's six recipes. Enjoy!

BOMBAY CHICKEN

Prep Time: 15 Minutes - Cost: $

Servings: 5 - Difficulty Level: 2

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/10.shtml

Ingredients

1 teaspoon reduced-calorie margarine

1 teaspoon chicken-flavored bouillon, granules

1/4 cup chopped almonds

2 teaspoons curry powder, divided

1 cup boiling water

1 cup diced, unpeeled apple

1/2 cup skim milk

1/2 cup chopped onion

1 tablespoon lemon juice

1/2 cup sliced fresh mushrooms

1 cup chopped, cooked chicken

1 tablespoon all-purpose flour

Directions

Melt margarine in a large skillet over medium heat; add almonds.

Cook 10 minutes or until almonds are golden brown; stirring frequently.

Sprinkle almonds with 1 teaspoon curry powder, toss lightly to coat, and cook for another minute or two.

Remove almonds to a plate lined with paper towels; let drain.

Add apple, onion, and mushrooms to skillet and saute 5 minutes.

Stir in remaining 1 teaspoon curry powder and flour.

Cook over low heat 2 minutes, stirring frequently.

Dissolve bouillon granules in boiling water and add to skillet with milk and lemon juice.

Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.

Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated.

Nutritional Information Per Serving: Calories: 116; Protein: 8 g; Fat: 6 g; Sodium: 38 mg; Carbohydrates: 9 g; Exchanges: 1 Medium-Fat Meat

BROCCOLI WITH ASIAN TOFU

Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).

Yield: 4 servings

Serving size: 2 slices tofu, with broccoli and marinade mixture

Source: Deliciously Healthy Dinners

Find this recipe at: http://diabeticgourmet.com/recipes/html/995.shtml

Ingredients

1 pkg (16 oz) firm tofu, drained

2 Tbsp lite soy sauce

1 tsp sesame oil (optional)

1/2 Tbsp brown sugar

1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)

1 lb fresh broccoli, rinsed and cut into individual spears

1 Tbsp peanut oil or vegetable oil

1/4 tsp crushed red pepper

4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)

1 Tbsp sesame seeds (optional)

Cooking spray

Directions

Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)

Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.

In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. Set aside.

Meanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saute for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.

Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.

At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. Add broccoli and reserved marinade, and gently mix until well-coated.

Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).

Nutritional Information Per Serving: Calories: 183; Protein: 14 g; Fat: 11 g; Sodium: 341 mg; Cholesterol: 0 mg ; Saturated Fat: 2 g; Dietary Fiber: 4 g; Carbohydrates: 13 g

BAKED VANILLA CUSTARD

This recipe begins, “Traditional baked custard with half the calories.”

Yield: 10 servings

View recipe: http://diabeticgourmet.com/recipes/html/874.shtml

Ingredients

1 quart 2% milk

6 eggs

1 cup plus 2 tablespoons Equal® Spoonful*

2-1/2 teaspoons vanilla

1/4 teaspoon salt

Sliced fresh fruit (optional)

Fresh mint (optional)

* May substitute 27 packets Equal sweetener

Directions

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

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

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

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

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

Cover and refrigerate several hours or overnight.

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

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

ARTICHOKE CHICKEN SALAD

Yield: 4 servings

Serving Size: 3/4 cup

Source: The Complete Diabetes Prevention Plan

Author: Sandra Woodruff, Christopher Saudek

Find this recipe at: http://diabeticgourmet.com/recipes/html/472.shtml

Ingredients

1-1/2 cups shredded roasted chicken breast

1 cup marinated artichoke hearts, drained and coarsely chopped

1/2 cup 1-inch pieces roasted or broiled asparagus spears

1/4 cup chopped roasted red bell pepper

3 to 4 tablespoons light olive oil vinaigrette or Italian salad dressing

1/8 teaspoon coarsely ground black pepper

Directions

Combine the chicken, artichoke hearts, asparagus, and bell pepper in a medium bowl and toss to mix well. Add the salad dressing and pepper and toss again.

Let the salad sit for 15 minutes before serving or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens garnished with a sprinkling of blue cheese crumbles and chopped walnuts, or serve in lettuce-lined pita pockets.

Nutritional Information Per Serving: Calories: 148; Protein: 18 g; Fat: 5.1 g; Sodium: 301 mg; Cholesterol: 45 mg; Carbohydrates: 5 g; Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat

CRUMB TOPPED CHERRY PIE DESSERT

Servings: 12

Source: Sweet Inspirations

Author: Patti Lynch

Find this recipe at: http://diabeticgourmet.com/recipes/html/87.shtml

Ingredients

Pastry for a one-crust pie

2 (1lb) cans red tart cherries (packed in water)1/2 cup fruit sweetener** (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)

3 tbsp cornstarch

1/4 cup water

1/4 tsp salt

1 tsp. grated lemon peel

2 tbsp lemon juice

A few drops of red food coloring (optional)

2 tbsp almond flavoring

Topping

1/4 cup flour

1/2 cup instant mashed potato or buds

1/4 cup fruit sweetener** (1/8 cup frozen apple juice concentrate plus 1/8 cup granulated fructose)

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup margarine

**You can find commercial fruit sweeteners, ordinarily a combination of concentrated peach & pear juices and unsweetened pineapple syrup, in health food stores, gourmet food stores and large grocery outlets. It tastes 1-1/2 to 2 times sweeter than refined sugar. You can also make your own fruit sweetener. For example, if a recipe calls for 1/2 cup fruit sweetener, you can substitute 1/4 cup concentrated apple juice + 1/4 cup granulated fructose.

Directions

Line 9-inch pie pan with prepared pastry. Set aside.

Drain cherries, reserving one cup of the liquid. In a saucepan, combine cornstarch and 1/4 cup water, stirring until smooth. Add cherry liquid, fruit sweetener and salt. Simmer mixture over medium heat, stirring constantly, until it thickens. Remove from heat and add cherries, peel, lemon juice, food coloring and almond flavoring. Pour into prepared pie shell.

Combine last six ingredients and blend to crumbly consistency. Sprinkle over pie filling. Bake 30 minutes at 350 degrees. Cut into 12 pieces.

Nutritional Information Per Serving: Calories: 178; Protein: 2 g; Fat: 8 g; Sodium: 128 mg; Carbohydrates: 26 g; Exchanges: 1 Bread/Starch, 2/3 Fruit, 1-1/2 Fat

CINNAMON RAISIN BREAD PUDDING

Comfort food made easy. Day-old cinnamon raisin bread is put to good use as the base of this satisfying dessert that has 34% less calories than the traditional recipe.

Yield: 6 servings

View recipe: http://diabeticgourmet.com/recipes/html/875.shtml

Ingredients

2 cups fat-free milk

2/3 cups Equal Spoonful*

4 tablespoons stick butter or margarine, melted

1 egg

2 egg whites

1 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups 3/4-inch cubed day-old cinnamon raisin bread

* May substitute 16 packets Equal sweetener

Directions

Combine milk, Equal, melted butter, egg, egg whites, cinnamon and salt in large bowl. Stir in bread crumbs.

Spoon mixture into ungreased 1-1/2 quart rectangular casserole.

Bake in preheated 350F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean.

Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 232; Protein: 10 g; Fat: 10 g; Sodium: 405 mg; Cholesterol: 37 mg; Carbohydrates: 26 g; Exchanges: 1/2 milk, 1-1/2 starch, 2 fat

Tuesday Recipes

Six recipes to try out today. Enjoy!

Note: In case you missed it yesterday, this will be a shortened week, since Christmas falls on Friday. Next week, I'll post a full week's worth of recipes, including on New Year's Day.

PEANUT BUTTER BARS

Yield: 36 pieces

Source: "The Diabetic Dessert Cookbook" by Coleen Howard

Info: http://diabeticgourmet.com/book_archive/details/2.shtml

Ingredients

1/4 cup margarine

1/2 teaspoon sugar substitute

2 eggs

Rind of 1/2 lemon, grated

2 cups sifted all-purpose flour

1-1/2 teaspoons cinnamon

1 8-ounce can salted peanuts

Directions

Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir.

Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly. Cover with waxed paper and allow to dry overnight.

Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.

Nutritional Information Per Serving (per piece): Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg, Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

Find this recipe at: http://diabeticgourmet.com/recipes/html/113.shtml

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g; Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

CRUSTLESS SWEET POTATO PIE

This recipe, which comes from Diabetic Connect, starts off, “Recipe makes two pies, eight slices each. A nice Christmas alternative to yet another pumpkin pie!”

To view this online, click here.

Ingredients

2 cups sweet potatoes, cooked and mashed (about 3 average sweet potatoes)

1 cup sugar (or substitute would lower calories even more

1 cup evaporated milk

3 eggs

2 1/2 tablespoons butter

1 teaspoon vanilla

1 teaspoon cinnamon

dash of nutmeg

1/4 teaspoon ground cloves

2 tablespoons flour

1 teaspoons salt

Directions

Preheat oven to 350 degrees F.

Mash the sweet potatoes. You may leave some chunks in there for texture/effect.

Combine all ingredients in mixing bowl; mix well.

Pour into pie shells or greased pie tins if not using shells.

Bake at 350 degrees for 25 to 30 minutes.

Allow to cool.

CINNAMON RAISIN BREAD PUDDING

This recipe begins, “Comfort food made easy. Day-old cinnamon raisin bread is put to good use as the base of this satisfying dessert that has 34% less calories than the traditional recipe.”

Yield: 6 servings

View online: http://diabeticgourmet.com/recipes/html/875.shtml

Ingredients

2 cups fat-free milk

2/3 cups Equal Spoonful*

4 tablespoons stick butter or margarine, melted

1 egg

2 egg whites

1 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups 3/4-inch cubed day-old cinnamon raisin bread

* May substitute 16 packets Equal sweetener

Directions

Combine milk, Equal, melted butter, egg, egg whites, cinnamon and salt in large bowl. Stir in bread crumbs.

Spoon mixture into ungreased 1-1/2 quart rectangular casserole.

Bake in preheated 350F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean.

Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 232; Protein: 10 g; Fat: 10 g; Sodium: 405 mg; Cholesterol: 37 mg; Carbohydrates: 26 g; Exchanges: 1/2 milk, 1-1/2 starch, 2 fat

APPLE AND SQUASH BAKE

This one begins, “This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.” Or for any holiday dinner.

Yield: 8 servings

Serving Size: 3/4 cup squash and apple bake

View recipe with photo here: 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

COLD BUTTERNUT SQUASH SOUP

Makes: 7 cups (7 Servings)

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

1 tablespoon margarine

1-1/2 cups chopped onion

1-3/4 pounds butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces

2 cups Homemade Chicken broth, or canned reduced-sodium chicken broth

1/4 teaspoon freshly grated nutmeg

1-3/4 cups low-fat (1%) buttermilk

Pinch of freshly grated nutmeg

Directions

Melt the margarine in a large saucepan over medium heat. Saute the onion until soft, about 5 minutes.

Add the squash, broth, and 1 cup water. Cover and simmer until the squash is very tender, about 25 minutes.

Transfer in batches to a food processor or blender and puree until smooth. Stir in the nutmeg. Chill until cold.

Just before serving, stir in the buttermilk; garnish with freshly grated nutmeg.

Nutritional Information Per Serving (1 cup): Calories: 90, Fat: 3 g, Cholesterol: 2 mg, Sodium: 113 mg, Carbohydrate: 15 g, Dietary Fiber: 3 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1/2 Fat

Hanukkah Recipes

It's the holiday season. Today's recipes are Hanukkah recipes - though anyone can enjoy them. For my readers celebrating Hanukkah, have a Happy and Blessed Hanukkah. Enjoy!

POTATO LATKES

Makes 10 latkes. 1 latke per serving

Find this recipe at: http://diabeticgourmet.com/recipes/html/675.shtml

Ingredients

2 cups peeled and shredded Russet potatoes, firmly packed (about 1 pound)

1/4 cup grated or finely chopped onion

1 large egg

6 tablespoons egg substitute

2-3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)

1 teaspoon salt

2 teaspoons canola oil

Directions

Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.

In medium bowl, stir the potatoes, onion, egg, egg substitute and matzo meal and salt together well.

In a large heavy-bottomed non stick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).

Serve these hot with applesauce, fat free or light sour cream and chopped green onions.

Nutritional Information Per Serving: Calories: 71; Protein: 3 g; Fat: 1 g; Sodium: 237 mg; Cholesterol: 21 mg; Dietary Fiber: 1 g; Carbohydrates: 12 g

CABBAGE LATKES

Yield: 10-12 servings

Serving size: 1 latke

Source: Enlitened Kosher Cooking

Find this recipe at: http://diabeticgourmet.com/recipes/html/809.shtml

Ingredients

2 cups cabbage, finely grated

1 whole egg plus 2 egg whites

1 scallion, chopped

2 tablespoons soy or whole-wheat flour

salt and pepper to taste

non-stick cooking spray

1 tablespoon canola oil

Directions

Place the cabbage in a 4-cup bowl. With a wooden spoon, mix in the eggs and scallion. Add flour and season to taste.

Using wet hands, form latkes and fry on both sides over medium-high heat. For frying, see Tip in previous recipe.

Nutritional Information Per Serving: Calories: 46; Protein: 1.6 g; Fat: 2.5 g; Sodium: 28 mg; Cholesterol: 50 mg; Dietary Fiber: 1.5 g; Carbohydrates: 2.5 g; Exchanges: 1 vegetable; 1/2 Fat

CITRUS ROASTED TURKEY

Servings: 9

Find this recipe at: http://diabeticgourmet.com/recipes/html/209.shtml

Ingredients

6-8 Pound whole turkey, washed and drained

1/4 Cup frozen lemon juice concentrate thawed

1/4 Cup fresh lemon juice

1/4 Cup honey

1/4 Cup olive oil

3 Tablespoons fresh lime juice

3 Tablespoons fresh chopped mint leaves

1 Tablespoon grated orange peel

2 Teaspoons grated lemon peel

1 Teaspoon grated lime peel

1/3 Cup orange juice

Pinch salt and pepper

1/4 Teaspoon cumin

1/4 Teaspoon cinnamon

Pinch thyme

1 red onion sliced

Directions

In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade.

Top turkey with sliced onions.

Cover bowl with foil. Marinate turkey in the refrigerator for 3-8 hours.

When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.

Roast turkey in a preheated 325 degree F. oven about 2-3/4 to 3 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning.

Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Nutritional Information Per Serving: Calories: 200; Protein: 26 g; Fat: 9 g; Sodium: 90 mg; Cholesterol: 75 mg; Carbohydrates: 2 g

CINNAMON RAISIN BREAD PUDDING

This recipe begins, "Comfort food made easy. Day-old cinnamon raisin bread is put to good use as the base of this satisfying dessert that has 34% less calories than the traditional recipe."

Yield: 6 servings

Source: Equal ®

Find this recipe at: http://diabeticgourmet.com/recipes/html/875.shtml

Ingredients

2 cups fat-free milk

2/3 cups Equal® Spoonful*

4 tablespoons stick butter or margarine, melted

1 egg

2 egg whites

1 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups 3/4-inch cubed day-old cinnamon raisin bread

* May substitute 16 packets Equal sweetener

Directions

Combine milk, Equal®, melted butter, egg, egg whites, cinnamon and salt in large bowl.

Stir in bread crumbs.

Spoon mixture into ungreased 1-1/2 quart rectangular casserole.

Bake in preheated 350F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean.

Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 232; Protein: 10 g; Fat: 10 g; Sodium: 405 mg; Cholesterol: 37 mg; Carbohydrates: 26 g; Exchanges: 1/2 milk, 1-1/2 starch, 2 fat

CHOCOLATE ALMOND MERINGUES

The recipe states, "These can be frozen."

Yield: About 2 1/2 dozen

Serving size: 1 meringue cookie

Find this recipe at: http://diabeticgourmet.com/recipes/html/260.shtml

Ingredients

1/2 cup sugar, divided

1/4 cup ground almonds

1 tbsp. unsweetened cocoa

1 tsp. cornstarch

2 egg whites

1/8 tsp. cream of tartar

1/2 tsp. vanilla (or 1/4 tsp. almond extract)

Directions

Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with non-stick spray. In a small bowl, mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch. In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.

Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.) Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container.

Nutritional Information Per Serving: Calories: 18; Protein: trace g; Fat: 0.3 g; Sodium: 7 mg; Cholesterol: 0 mg ; Carbohydrates: 4 g; Exchanges: 1/4 Bread/Starch

BEEF BRISKET WITH HORSERADISH SAUCE

Makes 10 to 12 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1036.shtml

Ingredients

1 boneless beef brisket, flat cut (4 to 4-1/2 pounds)

1 tablespoon vegetable oil

2 medium onions, thinly sliced

3/4 cup beef broth

2 cloves garlic, crushed

1 to 2 tablespoons prepared horseradish

Directions

Heat oil over medium heat in stockpot until hot. Place brisket in stockpot; brown evenly. Remove brisket.

Add onions to same pan. Cook and stir 3 minutes or until crisp-tender. Pour off drippings. Return brisket, fat side up, to stockpot. Add beef broth and garlic; bring to a boil. Reduce heat to low; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender.

Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 5 minutes or until reduced by half; stir in horseradish.

Carve brisket diagonally across the grain into thin slices. Serve with horseradish sauce.

Nutritional Information Per Serving: Calories: 373; Protein: 57 g; Fat: 13 g; Sodium: 213 mg; Cholesterol: 99 mg; Saturated Fat: 4 g; Dietary Fiber: 0.7 g; Carbohydrates: 4 g