Passover begins at sundown this evening, hence six diabetic Passover recipes, including Cinnamon Raisin Kugel and Apricot-Walnut Swirl Coffeecake. And to all my friends who are Jewish, here's to a happy Passover. Enjoy!
NO-FRY POTATO AND SPINACH LATKAS
This begins, “Latkas are served at Chanukah to celebrate the miracle of a little bit of oil lasting for 8 days. Traditional latkas are usually fried in 1/4 cup of oil, so 1 latka contains about 3 grams of fat. I don't know anyone who can stop at just 1 latka, so these 'no-guilt' latkas are a terrific alternative. Each one contains just over a gram of fat – that's a miracle!
“Can be frozen. Serve with salsa, tzadziki, low-fat sour cream or yogurt.”
Yield: 24 medium latkas or 6 dozen miniatures. (3 minis equal 1 medium latka.)
Find this recipe at: http://diabeticgourmet.com/recipes/html/211.shtml
Source: MealLeaniYUMM!
Author: Norene Gilletz
Ingredients
4 tsp. canola or vegetable oil, divided
3 medium Idaho potatoes
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 medium onion
1 or 2 carrots
2 tbsp. minced fresh dill (or 2 tsp. dried dill)
2 eggs plus 2 egg whites (or 3 eggs)
1/4 c. flour (white or whole wheat)
1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper
Directions
Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450 degrees F. Line 2 baking sheets with aluminum foil. Spray with non-stick spray, then brush each pan with 1 tsp. of oil. (This provides a crispy exterior to the latka.)
Peel potatoes or scrub well if you don't want to peel them. Using the Grater of your processor, grate potatoes, using light pressure. Remove potatoes from processor. Insert Steel Knife and process spinach, onion, carrots and dill until fine. Add grated potatoes, eggs, egg whites and remaining 2 tsp. oil. Process with quick on/offs to mix. Quickly blend in remaining ingredients.
Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkas. Bake uncovered at 450 degrees F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkas over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Serve immediately.
Nutritional Information Per Serving: Calories: 42; Protein: 2 g; Fat: 1.2 g; Sodium: 97 mg; Cholesterol: 18 mg; Carbohydrates: 6 g; Exchanges: 1/2 Bread/Starch
CINNAMON RAISIN KUGEL
Yield: 12 servings
Source: Enlitened Kosher Cooking
Print: http://diabeticgourmet.com/recipes/html/674.shtml
Ingredients
1 package (8 oz) low-fat cream cheese, softened
2 Tbsp stick butter, melted
3/4 cup Equal Sugar Lite
3 eggs
2 egg whites
1/2 cup low-fat milk (2%)
1 tsp vanilla
1/2 tsp ground cinnamon, divided
4 cup (8 oz) wide egg noodles, cooked and drained
1/2 cup golden raisins
2 Tbsp Equal Sugar Lite, additional
Directions
Preheat oven to 350°F.
Beat cream cheese and butter until well combined. Mix in 3/4 cup Equal Sugar Lite, eggs and egg whites, milk, vanilla and 1/4 teaspoon ground cinnamon until well blended. Stir in cooked noodles and raisins.
Pour mixture into 13 x 9-inch baking pan well sprayed with non-stick cooking spray. Combine 2 tablespoons Equal Sugar Lite and remaining 1/4 teaspoon ground cinnamon. Sprinkle over top of noodle mixture.
Bake in preheated oven 20 to 25 minutes or until knife inserted near center comes out clean. Serve warm.
Nutritional Information (Per Serving): Calories: 206; Protein: 7 g; Sodium: 102 mg; Cholesterol: 79 mg; Fat: 8 g; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 11.5 g; Carbohydrates: 27 g
NOODLE KUGEL
Yield: 12 Servings
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/684.shtml
Ingredients
8 ounces uncooked broad egg noodles
3 large eggs, beaten, or 3/4 cup egg substitute
3/4 cup low-fat small-curd cottage cheese
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 large tart apple, peeled, cored, and diced in 1/4-inch pieces
1/4 cup raisins, soaked in hot water for 10 minutes and drained
1/4 cup margarine, melted
Directions
Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.
Preheat the oven to 350 degrees F.
Prepare an 8-inch-square pan with non-stick pan spray.
Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.
Drizzle the margarine evenly over the top of the casserole.
Bake, uncovered, for 45 to 55 minutes, or until lightly browned.
Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.
Nutritional Information Per Serving: Calories: 156; Protein: 6 g; Fat: 6 g; Sodium: 122 mg; Cholesterol: 71 mg; Dietary Fiber: 1 g; Sugars: 6 g; Carbohydrates: 20 g; Exchanges: 1-1/2 Starch, 1 Fat
BAKED POTATO PANCAKES
Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.
Ingredients
Canola oil cooking spray
6 medium Yukon Gold potatoes peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
reduced-fat sour cream or applesauce (optional)
Directions
Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.
Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.
Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat
POTATO LATKES
Makes 10 latkes. 1 latke per serving
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=675
View recipe: 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
APRICOT-WALNUT SWIRL COFFEECAKE
This recipe begins, “This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.”
Yield: 16 servings
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
Showing posts with label Cinnamon Raisin Kugel. Show all posts
Showing posts with label Cinnamon Raisin Kugel. Show all posts
Monday, April 10, 2017
Thursday, December 22, 2016
Hanukkah Food
Enjoy!
ZUCCHINI LATKES
Yield: 12 servings
Serving size: 1 latke
Source: Enlitened Kosher Cooking
Print: http://diabeticgourmet.com/recipes/html/811.shtml
Ingredients
3 large zucchini, peeled
1 medium potato, peeled
1 egg plus 2 egg whites, beaten
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons canola oil for frying
Directions
Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in a clean dish towel and squeezing well.
By hand, mix in the egg, flour and seasonings. Form latkes and fry on both sides.
Nutritional Information (Per Serving): Calories: 40; Protein: 1.6 g; Cholesterol: 27 mg; Fat: 2.2 g; Dietary Fiber: 0.5 g; Carbohydrates: 3.5 g; Exchanges: 1 vegetable; 1/2 Fat
NO-FRY POTATO AND SPINACH LATKAS
This begins, “Latkas are served at Chanukah to celebrate the miracle of a little bit of oil lasting for 8 days. Traditional latkas are usually fried in 1/4 cup of oil, so 1 latka contains about 3 grams of fat. I don't know anyone who can stop at just 1 latka, so these 'no-guilt' latkas are a terrific alternative. Each one contains just over a gram of fat – that's a miracle!
“Can be frozen. Serve with salsa, tzadziki, low-fat sour cream or yogurt.”
Yield: 24 medium latkas or 6 dozen miniatures. (3 minis equal 1 medium latka.)
Find this recipe at: http://diabeticgourmet.com/recipes/html/211.shtml
Source: MealLeaniYUMM!
Author: Norene Gilletz
Ingredients
4 tsp. canola or vegetable oil, divided
3 medium Idaho potatoes
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 medium onion
1 or 2 carrots
2 tbsp. minced fresh dill (or 2 tsp. dried dill)
2 eggs plus 2 egg whites (or 3 eggs)
1/4 c. flour (white or whole wheat)
1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper
Directions
Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450 degrees F. Line 2 baking sheets with aluminum foil. Spray with non-stick spray, then brush each pan with 1 tsp. of oil. (This provides a crispy exterior to the latka.)
Peel potatoes or scrub well if you don't want to peel them. Using the Grater of your processor, grate potatoes, using light pressure. Remove potatoes from processor. Insert Steel Knife and process spinach, onion, carrots and dill until fine. Add grated potatoes, eggs, egg whites and remaining 2 tsp. oil. Process with quick on/offs to mix. Quickly blend in remaining ingredients.
Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkas. Bake uncovered at 450 degrees F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkas over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Serve immediately.
Nutritional Information Per Serving: Calories: 42; Protein: 2 g; Fat: 1.2 g; Sodium: 97 mg; Cholesterol: 18 mg; Carbohydrates: 6 g; Exchanges: 1/2 Bread/Starch
CINNAMON RAISIN KUGEL
Yield: 12 servings
Source: Enlitened Kosher Cooking
Print: http://diabeticgourmet.com/recipes/html/674.shtml
Ingredients
1 package (8 oz) low-fat cream cheese, softened
2 Tbsp stick butter, melted
3/4 cup Equal Sugar Lite
3 eggs
2 egg whites
1/2 cup low-fat milk (2%)
1 tsp vanilla
1/2 tsp ground cinnamon, divided
4 cup (8 oz) wide egg noodles, cooked and drained
1/2 cup golden raisins
2 Tbsp Equal Sugar Lite, additional
Directions
Preheat oven to 350°F.
Beat cream cheese and butter until well combined. Mix in 3/4 cup Equal Sugar Lite, eggs and egg whites, milk, vanilla and 1/4 teaspoon ground cinnamon until well blended. Stir in cooked noodles and raisins.
Pour mixture into 13 x 9-inch baking pan well sprayed with non-stick cooking spray. Combine 2 tablespoons Equal Sugar Lite and remaining 1/4 teaspoon ground cinnamon. Sprinkle over top of noodle mixture.
Bake in preheated oven 20 to 25 minutes or until knife inserted near center comes out clean. Serve warm.
Nutritional Information (Per Serving): Calories: 206; Protein: 7 g; Sodium: 102 mg; Cholesterol: 79 mg; Fat: 8 g; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 11.5 g; Carbohydrates: 27 g
NOODLE KUGEL
Yield: 12 Servings
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/684.shtml
Ingredients
8 ounces uncooked broad egg noodles
3 large eggs, beaten, or 3/4 cup egg substitute
3/4 cup low-fat small-curd cottage cheese
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 large tart apple, peeled, cored, and diced in 1/4-inch pieces
1/4 cup raisins, soaked in hot water for 10 minutes and drained
1/4 cup margarine, melted
Directions
Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.
Preheat the oven to 350 degrees F.
Prepare an 8-inch-square pan with non-stick pan spray.
Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.
Drizzle the margarine evenly over the top of the casserole.
Bake, uncovered, for 45 to 55 minutes, or until lightly browned.
Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.
Nutritional Information Per Serving: Calories: 156; Protein: 6 g; Fat: 6 g; Sodium: 122 mg; Cholesterol: 71 mg; Dietary Fiber: 1 g; Sugars: 6 g; Carbohydrates: 20 g; Exchanges: 1-1/2 Starch, 1 Fat
APRICOT-WALNUT SWIRL COFFEECAKE
This recipe begins, “This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.”
Yield: 16 servings
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
SIMPLE PINEAPPLE CARROTS (PAREVE)
Yield: 4 servings
Source: Passover Lite Kosher Cookbook
Print: http://diabeticgourmet.com/recipes/html/812.shtml
Ingredients
3 cups carrots, cut into match sticks
3/4 - 1 cup pineapple juice
1 tsp. potato starch
1/2 tsp. ground ginger
1/2 cup pineapple tidbits
Directions
In a saucepan, combine carrots and 1/2 cup of pineapple juice. Bring to a boil. Reduce heat, cover, and simmer until tender.
Meanwhile, in a small bowl, mix together the potato starch, remaining pineapple juice, and ginger.
Stir into the carrot mixture along with the pineapple tidbits and heat through until the juices thicken.
Nutritional Information (Per Serving): Calories: 109; Sodium: 30 mg; Cholesterol: 0 mg; Carbohydrates: 25 g; Exchanges: 1-1/2 Vegetable; 1 Fruit
ZUCCHINI LATKES
Yield: 12 servings
Serving size: 1 latke
Source: Enlitened Kosher Cooking
Print: http://diabeticgourmet.com/recipes/html/811.shtml
Ingredients
3 large zucchini, peeled
1 medium potato, peeled
1 egg plus 2 egg whites, beaten
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons canola oil for frying
Directions
Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in a clean dish towel and squeezing well.
By hand, mix in the egg, flour and seasonings. Form latkes and fry on both sides.
Nutritional Information (Per Serving): Calories: 40; Protein: 1.6 g; Cholesterol: 27 mg; Fat: 2.2 g; Dietary Fiber: 0.5 g; Carbohydrates: 3.5 g; Exchanges: 1 vegetable; 1/2 Fat
NO-FRY POTATO AND SPINACH LATKAS
This begins, “Latkas are served at Chanukah to celebrate the miracle of a little bit of oil lasting for 8 days. Traditional latkas are usually fried in 1/4 cup of oil, so 1 latka contains about 3 grams of fat. I don't know anyone who can stop at just 1 latka, so these 'no-guilt' latkas are a terrific alternative. Each one contains just over a gram of fat – that's a miracle!
“Can be frozen. Serve with salsa, tzadziki, low-fat sour cream or yogurt.”
Yield: 24 medium latkas or 6 dozen miniatures. (3 minis equal 1 medium latka.)
Find this recipe at: http://diabeticgourmet.com/recipes/html/211.shtml
Source: MealLeaniYUMM!
Author: Norene Gilletz
Ingredients
4 tsp. canola or vegetable oil, divided
3 medium Idaho potatoes
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 medium onion
1 or 2 carrots
2 tbsp. minced fresh dill (or 2 tsp. dried dill)
2 eggs plus 2 egg whites (or 3 eggs)
1/4 c. flour (white or whole wheat)
1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper
Directions
Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450 degrees F. Line 2 baking sheets with aluminum foil. Spray with non-stick spray, then brush each pan with 1 tsp. of oil. (This provides a crispy exterior to the latka.)
Peel potatoes or scrub well if you don't want to peel them. Using the Grater of your processor, grate potatoes, using light pressure. Remove potatoes from processor. Insert Steel Knife and process spinach, onion, carrots and dill until fine. Add grated potatoes, eggs, egg whites and remaining 2 tsp. oil. Process with quick on/offs to mix. Quickly blend in remaining ingredients.
Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkas. Bake uncovered at 450 degrees F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkas over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Serve immediately.
Nutritional Information Per Serving: Calories: 42; Protein: 2 g; Fat: 1.2 g; Sodium: 97 mg; Cholesterol: 18 mg; Carbohydrates: 6 g; Exchanges: 1/2 Bread/Starch
CINNAMON RAISIN KUGEL
Yield: 12 servings
Source: Enlitened Kosher Cooking
Print: http://diabeticgourmet.com/recipes/html/674.shtml
Ingredients
1 package (8 oz) low-fat cream cheese, softened
2 Tbsp stick butter, melted
3/4 cup Equal Sugar Lite
3 eggs
2 egg whites
1/2 cup low-fat milk (2%)
1 tsp vanilla
1/2 tsp ground cinnamon, divided
4 cup (8 oz) wide egg noodles, cooked and drained
1/2 cup golden raisins
2 Tbsp Equal Sugar Lite, additional
Directions
Preheat oven to 350°F.
Beat cream cheese and butter until well combined. Mix in 3/4 cup Equal Sugar Lite, eggs and egg whites, milk, vanilla and 1/4 teaspoon ground cinnamon until well blended. Stir in cooked noodles and raisins.
Pour mixture into 13 x 9-inch baking pan well sprayed with non-stick cooking spray. Combine 2 tablespoons Equal Sugar Lite and remaining 1/4 teaspoon ground cinnamon. Sprinkle over top of noodle mixture.
Bake in preheated oven 20 to 25 minutes or until knife inserted near center comes out clean. Serve warm.
Nutritional Information (Per Serving): Calories: 206; Protein: 7 g; Sodium: 102 mg; Cholesterol: 79 mg; Fat: 8 g; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 11.5 g; Carbohydrates: 27 g
NOODLE KUGEL
Yield: 12 Servings
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/684.shtml
Ingredients
8 ounces uncooked broad egg noodles
3 large eggs, beaten, or 3/4 cup egg substitute
3/4 cup low-fat small-curd cottage cheese
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 large tart apple, peeled, cored, and diced in 1/4-inch pieces
1/4 cup raisins, soaked in hot water for 10 minutes and drained
1/4 cup margarine, melted
Directions
Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.
Preheat the oven to 350 degrees F.
Prepare an 8-inch-square pan with non-stick pan spray.
Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.
Drizzle the margarine evenly over the top of the casserole.
Bake, uncovered, for 45 to 55 minutes, or until lightly browned.
Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.
Nutritional Information Per Serving: Calories: 156; Protein: 6 g; Fat: 6 g; Sodium: 122 mg; Cholesterol: 71 mg; Dietary Fiber: 1 g; Sugars: 6 g; Carbohydrates: 20 g; Exchanges: 1-1/2 Starch, 1 Fat
APRICOT-WALNUT SWIRL COFFEECAKE
This recipe begins, “This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.”
Yield: 16 servings
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
SIMPLE PINEAPPLE CARROTS (PAREVE)
Yield: 4 servings
Source: Passover Lite Kosher Cookbook
Print: http://diabeticgourmet.com/recipes/html/812.shtml
Ingredients
3 cups carrots, cut into match sticks
3/4 - 1 cup pineapple juice
1 tsp. potato starch
1/2 tsp. ground ginger
1/2 cup pineapple tidbits
Directions
In a saucepan, combine carrots and 1/2 cup of pineapple juice. Bring to a boil. Reduce heat, cover, and simmer until tender.
Meanwhile, in a small bowl, mix together the potato starch, remaining pineapple juice, and ginger.
Stir into the carrot mixture along with the pineapple tidbits and heat through until the juices thicken.
Nutritional Information (Per Serving): Calories: 109; Sodium: 30 mg; Cholesterol: 0 mg; Carbohydrates: 25 g; Exchanges: 1-1/2 Vegetable; 1 Fruit
Monday, February 8, 2016
Monday Recipes
Here are today's six recipes to try. Enjoy!
SWEET POTATO CHOCOLATE TARTLETS
This begins, “One word: Scrumdiddlyumptious!” Makes 9 servings.
To view this online, click here.
Ingredients
2 medium sweet potatoes
1 cup almond meal
2 TBS unsweetened almond milk (any other kind of milk works also)
2 TBS canola oil
1/2 cup semi-sweet chocolate chips (use vegan chips if you're making these vegan)
Directions
Preheat the oven to 375ºF. Line a baking sheet with foil, parchment paper, or a silicone mat. Place the sweet potatoes on the baking sheet and bake for about 40 minutes, or until the sweet potatoes are easily pierced with a fork. Remove the sweet potatoes from the oven and let them cool. Once they are cool enough to handle, scoop out the flesh from the sweet potatoes. It should yield 1 1/2 to 2 cups.
In a small bowl, mix the almond meal, almond milk, and oil together until it turns into a dough. Line 9 muffin tins with silicone or paper cups. Divide the dough evenly among these cups and press the dough to the bottom of the muffin tin. Bake the crust for 10 minutes.
Place the chocolate chips in a microwave-safe bowl for melting. Set the microwave for about a minute and then check the chocolate. If the chocolate has barely melted, continue microwaving at 15-second increments until the chips are partially melted and very soft. Stir the chips together into a creamy consistency.
Mix the sweet potatoes and the melted chocolate together until well incorporated. I mashed the sweet potatoes with a potato masher first so that it would be easier to mix.
When the almond crust is done baking, fill each of the cups with the sweet potato and chocolate mixture. Bake these tartlets for 15 minutes.
Let the tartlets cool before serving. If you are using silicone cups, remove the tartlets by flipping the cups over the palm of your hand. They should come out quite easily.
Refrigerate any leftover tartlets in an airtight container.
MARINATED GRILLED VEGETABLES
This begins, “Garden-fresh veggies are basted with seasoned olive oil and grilled till they are tender.” Makes 6 servings.
To view this online, click here.
Ingredients
6 small onions, halved
4 medium carrots, cut into 1-1/2-inch chunks
1/3 cup olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
Dash pepper
6 pattypan or sunburst squash
1 medium zucchini, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
Directions
In a large saucepan, cook onions and carrots in water for 10 minutes or until tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour.
Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat. Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
CINNAMON RAISIN KUGEL
Yield: 12 servings
Online Recipe: http://diabeticgourmet.com/recipes/html/674.shtml
Ingredients
1 package (8 oz) low-fat cream cheese, softened
2 Tbsp stick butter, melted
3/4 cup Equal Sugar Lite
3 eggs
2 egg whites
1/2 cup low-fat milk (2%)
1 tsp vanilla
1/2 tsp ground cinnamon, divided
4 cup (8 oz) wide egg noodles, cooked and drained
1/2 cup golden raisins
2 Tbsp Equal Sugar Lite, additional
Directions
Preheat oven to 350F.
Beat cream cheese and butter until well combined. Mix in 3/4 cup Equal Sugar Lite, eggs and egg whites, milk, vanilla and 1/4 teaspoon ground cinnamon until well blended. Stir in cooked noodles and raisins.
Pour mixture into 13 x 9-inch baking pan well sprayed with non-stick cooking spray. Combine 2 tablespoons Equal Sugar Lite and remaining 1/4 teaspoon ground cinnamon. Sprinkle over top of noodle mixture.
Bake in preheated oven 20 to 25 minutes or until knife inserted near center comes out clean. Serve warm.
Nutritional Information Per Serving: Calories: 206; Protein: 7 g; Fat: 8 g; Sodium: 102 mg; Cholesterol: 79 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 11.5 g; Carbohydrates: 27 g
SPINACH AND ONION SOUP
Yield: 4 servings
Online Recipe: http://diabeticgourmet.com/recipes/html.672.shtml
Source: Great Healthy Food - Diabetes
Ingredients
1 tablespoon vegetable oil
2 medium onions, thinly sliced
3-3/4 cups vegetable stock
1 bay leaf
Salt and pepper
2/3 cup white wine
6 cups leaf spinach
Directions
Heat the oil in a saucepan and fry the onions for about 5-8 minutes over low heat, until they have softened.
Pour in the stock and bring to a boil. Add the bay leaf and the seasonings. Cover and simmer for 10 minutes.
Pour in the wine and add the spinach. Continue to cook, but only until the spinach has wilted slightly.
Remove the bay leaf and serve hot.
Nutritional Information Per Serving: Calories: 141; Protein: 6 g; Fat: 6 g; Sodium: 1011 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Carbohydrates: 14 g; Exchanges: 2 Vegetable, 1 Fat
BROCCOLI FRITTATA
Yield: 4 Servings; Online Recipe: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
SWEET POTATO CHOCOLATE TARTLETS
This begins, “One word: Scrumdiddlyumptious!” Makes 9 servings.
To view this online, click here.
Ingredients
2 medium sweet potatoes
1 cup almond meal
2 TBS unsweetened almond milk (any other kind of milk works also)
2 TBS canola oil
1/2 cup semi-sweet chocolate chips (use vegan chips if you're making these vegan)
Directions
Preheat the oven to 375ºF. Line a baking sheet with foil, parchment paper, or a silicone mat. Place the sweet potatoes on the baking sheet and bake for about 40 minutes, or until the sweet potatoes are easily pierced with a fork. Remove the sweet potatoes from the oven and let them cool. Once they are cool enough to handle, scoop out the flesh from the sweet potatoes. It should yield 1 1/2 to 2 cups.
In a small bowl, mix the almond meal, almond milk, and oil together until it turns into a dough. Line 9 muffin tins with silicone or paper cups. Divide the dough evenly among these cups and press the dough to the bottom of the muffin tin. Bake the crust for 10 minutes.
Place the chocolate chips in a microwave-safe bowl for melting. Set the microwave for about a minute and then check the chocolate. If the chocolate has barely melted, continue microwaving at 15-second increments until the chips are partially melted and very soft. Stir the chips together into a creamy consistency.
Mix the sweet potatoes and the melted chocolate together until well incorporated. I mashed the sweet potatoes with a potato masher first so that it would be easier to mix.
When the almond crust is done baking, fill each of the cups with the sweet potato and chocolate mixture. Bake these tartlets for 15 minutes.
Let the tartlets cool before serving. If you are using silicone cups, remove the tartlets by flipping the cups over the palm of your hand. They should come out quite easily.
Refrigerate any leftover tartlets in an airtight container.
MARINATED GRILLED VEGETABLES
This begins, “Garden-fresh veggies are basted with seasoned olive oil and grilled till they are tender.” Makes 6 servings.
To view this online, click here.
Ingredients
6 small onions, halved
4 medium carrots, cut into 1-1/2-inch chunks
1/3 cup olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
Dash pepper
6 pattypan or sunburst squash
1 medium zucchini, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
Directions
In a large saucepan, cook onions and carrots in water for 10 minutes or until tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour.
Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat. Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
CINNAMON RAISIN KUGEL
Yield: 12 servings
Online Recipe: http://diabeticgourmet.com/recipes/html/674.shtml
Ingredients
1 package (8 oz) low-fat cream cheese, softened
2 Tbsp stick butter, melted
3/4 cup Equal Sugar Lite
3 eggs
2 egg whites
1/2 cup low-fat milk (2%)
1 tsp vanilla
1/2 tsp ground cinnamon, divided
4 cup (8 oz) wide egg noodles, cooked and drained
1/2 cup golden raisins
2 Tbsp Equal Sugar Lite, additional
Directions
Preheat oven to 350F.
Beat cream cheese and butter until well combined. Mix in 3/4 cup Equal Sugar Lite, eggs and egg whites, milk, vanilla and 1/4 teaspoon ground cinnamon until well blended. Stir in cooked noodles and raisins.
Pour mixture into 13 x 9-inch baking pan well sprayed with non-stick cooking spray. Combine 2 tablespoons Equal Sugar Lite and remaining 1/4 teaspoon ground cinnamon. Sprinkle over top of noodle mixture.
Bake in preheated oven 20 to 25 minutes or until knife inserted near center comes out clean. Serve warm.
Nutritional Information Per Serving: Calories: 206; Protein: 7 g; Fat: 8 g; Sodium: 102 mg; Cholesterol: 79 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 11.5 g; Carbohydrates: 27 g
SPINACH AND ONION SOUP
Yield: 4 servings
Online Recipe: http://diabeticgourmet.com/recipes/html.672.shtml
Source: Great Healthy Food - Diabetes
Ingredients
1 tablespoon vegetable oil
2 medium onions, thinly sliced
3-3/4 cups vegetable stock
1 bay leaf
Salt and pepper
2/3 cup white wine
6 cups leaf spinach
Directions
Heat the oil in a saucepan and fry the onions for about 5-8 minutes over low heat, until they have softened.
Pour in the stock and bring to a boil. Add the bay leaf and the seasonings. Cover and simmer for 10 minutes.
Pour in the wine and add the spinach. Continue to cook, but only until the spinach has wilted slightly.
Remove the bay leaf and serve hot.
Nutritional Information Per Serving: Calories: 141; Protein: 6 g; Fat: 6 g; Sodium: 1011 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Carbohydrates: 14 g; Exchanges: 2 Vegetable, 1 Fat
BROCCOLI FRITTATA
Yield: 4 Servings; Online Recipe: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
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