Diabetic Delights: A Confessions of a Foodie Offspring: Hazelnut Macaroons

Showing posts with label Hazelnut Macaroons. Show all posts

Wednesday, March 10, 2021

Cookies

There was a time when I never would have believed that diabetics couldn't have anything snacky, including cookies. But then, a family member was diagnosed with diabetes, and we had to learn a bunch of life-altering stuff.

One of those things we learned was how to eat. This includes an occasional snack, even cookies. (Of course, we're talking moderation.)

That said, here are six cookie recipes to try out, including Hazelnut Macaroons and Peanut Butter Cookies. Enjoy!

ALMOST SHORTBREAD COOKIES

Yield: 2 dozen cookies (24 servings)

Source: The New Family Cookbook for People with Diabetes

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

View online: http://diabeticgourmet.com/recipes/html/512.shtml

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 cup corn or canola oil

1 large egg

2 tablespoons sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.

Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.

Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat

HAZELNUT MACAROONS

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/294.shtml

Servings: 30 Cookies (1 per serving)

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Protein: 0.7 g; Fat: 1.4 g; Sodium: 25.6 mg; Cholesterol: 0 mg; Carbohydrates: 7.6 g; Exchanges: 1/2 Bread/Starch, 1/2 Fat

PEANUT BUTTER COOKIES

Yield: 24 cookies. Serving size: 2 cookies.

Source: Splenda

View online: http://diabeticgourmet.com/recipes/html/536.shtml

Ingredients

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda Granular

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Heat oven to 350F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.

Add Splenda and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2

APPLE OATMEAL RAISIN COOKIES

Yield: 4 dozen cookies 

Serving size: 1 cookie

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

*May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat

CHOCOLATE CHIP COOKIES

Yield: Makes about 4 dozen cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g

ITALIAN LEMON COOKIES

This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.” What do I say? Yum!

Yield: 27 Servings 

Serving Size: 2 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1159.shtml

Ingredients

1/2 cup light butter

2 tablespoons vegetable oil

3/4 cup Splenda No Calorie Sweetener, Granulated

1 tablespoon vanilla extract

1/4 cup egg substitute

3 tablespoons lemon juice

1 tablespoon grated lemon zest

1 1/2 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/8 teaspoon nutmeg

Directions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g

Monday, January 25, 2021

Meatless Monday

If you've ever thought of trying a vegetarian life-style, but was afraid that the change would be difficult, Meatless Monday is a good way to give it a try. This way, you only need to try one day a week to go without meat.

Of course, if you're already a vegetarian, you know that once you've made the commitment to going without meat that it's really a lot easier than you'd expected. Add to that the health benefits and tasty recipes, and it's really no more difficult that trying to eat healthy as a diabetic!

That said, here are six yummy diabetic and vegetarian recipes to help you through the day, including Ratatouille and Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto. Enjoy!

SPINACH SOUFFLE

Recipe Yield: Serves: 4

Source: 1,001 Delicious Recipes for People with Diabetes

Book Title: 1,001 Delicious Recipes for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/spinach-souffle.

Note: The recipe originally called for beef or veggie broth. Since today is Meatless Monday, I've deleted the beef broth option.

Ingredients

1 small onion, minced

1 teaspoon margarine

3 tablespoons flour

1/2 teaspoon ground nutmeg

1/2 cup fat-free milk

1/2 cup reduced-sodium vegetable broth

2 egg yolks, lightly beaten

1 package (10-oz) frozen chopped spinach, thawed, well drained

Pinch white pepper

4 egg whites

Pinch cream of tartar

Directions

Saute onion in margarine in medium saucepan until tender; stir in flour and nutmeg and cook 1 to 2 minutes. Whisk in milk and broth and heat to boiling, whisking until thickened. Whisk about half the sauce into egg yolks; whisk yolk mixture into saucepan. Mix in spinach and white pepper.

Beat egg whites and cream of tartar in large bowl to stiff, but not dry, peaks; fold into spinach mixture and spoon into souffle dish. Bake, uncovered, at 350 degrees F. until puffed and browned, about 40 minutes. Serve immediately.

Nutritional Information Per Serving: Calories: 118; Fat: 3.9 g; Sodium: 167 mg; Cholesterol: 107.1 mg; Protein: 9.7 g; Carbohydrates: 12 g

Diabetic Exchanges: 1 Vegetable, 1/2 Bread, 1 Meat

ROASTED STUFFED PORTOBELLO MUSHROOMS WITH SPINACH-CILANTRO PESTO

Recipe Yield: Serves: 4

Source: 1,001 Delicious Recipes for People with Diabetes

Book Title: 1,001 Delicious Recipes for People with Diabetes

View online at https://diabeticgourmet.com/diabetic-recipes/roasted-stuffed-portobello-mushrooms-with-spinach-cilantro-pesto.

Ingredients

8 large portobello mushrooms (5-6 inches diameter)

Vegetable cooking spray

1 cup finely chopped zucchini

1 cup shredded carrots

3 green onions and tops, thinly sliced

4 tablespoons dry unseasoned breadcrumbs

Spinach-Cilantro pesto (recipe follows)

Salt and pepper, to taste

1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese

Directions

Remove and chop mushroom stems. Spray large skillet with cooking spray; heat over medium heat until hot. Saute mushroom stems, zucchini, carrots, and green onions until crisp-tender, 8 to 10 minutes. Stir in breadcrumbs and pesto. Season to taste with salt and pepper. Spoon vegetable mixture onto mushrooms.

Spray aluminum-foil-lined jelly roll pan with cooking spray; arrange mushrooms on pan. Roast mushrooms at 425 degrees until mushrooms are tender, about 20 minutes, sprinkling with cheese the last 5 minutes of roasting time.

SPINACH-CILANTRO PESTO

Makes about 1/2 cup

Ingredients

1 cup loosely packed spinach leaves

1/4 cup finely chopped cilantro

3 cloves garlic

1/4 teaspoon ground cumin

1 tablespoon grated fat-free Parmesan cheese

1-2 teaspoons olive oil

1-2 teaspoons lime juice

1-2 teaspoons water

Salt and pepper, to taste

Directions

Process all ingredients, except water, salt and pepper, in a food processor or blender until smooth; add water if necessary for consistency. Season to taste with salt and pepper. Serve at room temperature.

Nutritional Information Per Serving: Calories: 185; Fat: 3.9 g; Sodium: 206 mg; Cholesterol: 7.6 mg; Protein: 16 g; Carbohydrates: 19 g

Diabetic Exchanges: 4 Vegetable, 1 Meat, 1/2 Bread/Starch

HAZELNUT MACAROONS

Recipe Yield: Servings: 30 Cookies (1 per serving)

View this online at https://diabeticgourmet.com/diabetic-recipes/hazelnut-macaroons

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Fat: 1.4 g; Sodium: 25.6 mg; Protein: 0.7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

CHOCOLATE FILLED CAKE ROLL

Servings: 12 one-inch slices

Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml

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 wax or parchment paper.

Loosen edges of cake; unmold on paper.

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: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch

RATATOUILLE

Recipe Yield: Serves 4

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

View this online at https://diabeticgourmet.com/diabetic-recipes/ratatouille.

Ingredients

1 small eggplant, cut into 1/2-inch cubes

Salt and freshly ground black pepper

2 Tbsp. extra virgin olive oil

2 large red bell peppers, seeded and cut into 3/4-inch pieces

4 small zucchini, sliced

1 onion, coarsely chopped

4 cloves garlic, minced

1 lb. tomatoes, chopped, OR 1 can (28 oz.) whole tomatoes, drained and chopped

1/3 cup chopped fresh basil

Directions

Sprinkle eggplant lightly with salt and let drain in colander for 30 minutes. Pat dry.

In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add eggplant. Stir and cook until soft and browned, about 6 to 7 minutes. Transfer eggplant to bowl.

Add remaining oil to pan and heat until hot. Add red peppers, zucchini, onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5 minutes.

Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low heat 15 to 20 minutes or until all vegetables are very tender. Add salt and pepper to taste.

Ratatouille, a specialty of the Provence region of France, is a popular and versatile dish that uses large amounts of produce. The tomatoes and eggplant create a juicy, stew-like sauce that accentuates the flavors of basil and garlic. Serve it hot as a side dish or over a grain for an entree. This version also tastes great when served cold.

Nutritional Information Per Serving: Calories: 123; Fat: 5 g; Sodium: 200 mg; Protein: 4 g; Carbohydrates: 19 g

Diabetic Exchanges: 3-1/2 Vegetable; 1 Fat

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Monday, January 11, 2021

Meatless Monday

It's time for another Meatless Monday. Today's offerings include Easy Vegan Tempeh Chili and Summer Soup. Enjoy!

CHOCOLATE-CHERRY PARFAIT

Recipe Yield: Servings: 6

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cherry-parfait.

Ingredients

3 oz Neufchatel cream cheese

2 cup cold skim milk

3 oz package Jell-o sugar-free instant chocolate pudding

1 pound fresh bing cherries, pitted, cut in half

Directions

Blend cream cheese with 1/4 cup skim milk, on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes until smooth and well blended.

Add to 75% of the fresh cherries to 1/2 cup water, and cook until it boils for 1 minute. Remove from heat, drain well.

Alternately spoon pudding and cherries into parfait dishes, ending with pudding.

Garnish the top of each parfait with the remaining cherries.

Nutritional Information Per Serving: Calories: 116; Fat: 3.5 g; Sodium: 305 mg; Cholesterol: 14.5 mg; Carbohydrates: 16 g

Diabetic Exchanges: 1/2 Bread; 1/2 Fruit; 1 Fat

SUMMER SOUP

Servings: 4 (1-cup servings)

Find this recipe at: http://diabeticgourmet.com/recipes/html/312.shtml

Source: Light and Easy Diabetes Cuisine

Ingredients

2 cups water

Salt and pepper to taste

2 new potatoes, peeled, diced

2 carrots, sliced

6 fresh spinach leaves, chopped

1/2 cup fresh green peas or thawed frozen green peas

1 tablespoon arrowroot

1-1/2 cups skim milk

1/4 teaspoon red (cayenne) pepper

1 tablespoon chopped fresh parsley

Directions

In a medium-size saucepan, place water, salt, pepper, potatoes and carrots; bring to a boil. Cover and cook 10 minutes. Add the remaining vegetables and cook 5 minutes more.

Meanwhile, make a paste of the arrowroot and 3 tablespoons of the milk. Add remaining milk and stir into the vegetables. Add cayenne and simmer 5 minutes, until vegetables are tender. Garnish with parsley.

Nutritional Information Per Serving: Calories: 97; Protein: 6 g; Sodium: 112 mg; Cholesterol: 2 mg; Carbohydrates: 18 g; Exchanges: 1/2 Milk, 2 Vegetable

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1 cup)

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

STUFFED PEPPERS

Recipe Yield: Servings: 8

Source: The New American Heart Association Cookbook

Book Title: The New American Heart Association Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.

Ingredients

4 large bell peppers, any color or combination

1 teaspoon olive oil

2 medium tomatoes, chopped (about 1-1/2 cups)

1 medium crookneck squash, diced (about 2 cups)

1 medium zucchini, diced (about 2 cups)

1/2 cup diced onion (1 medium)

2 medium cloves garlic, minced, or 1 tsp bottled minced garlic

2 cups cooked brown rice (1/2 to 2/3 cup uncooked)

1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)

1/4 cup sliced water chestnuts (2 ounces)

1 cup no-salt-added tomato juice

Directions

Preheat oven to 375 degrees F.

Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.

In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.

Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable

HAZELNUT MACAROONS

Recipe Yield: Servings: 30 Cookies (1 per serving)

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes.

View this online at https://diabeticgourmet.com/diabetic-recipes/hazelnut-macaroons.

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Fat: 1.4 g; Sodium: 25.6 mg; Protein: 0.7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat

Wednesday, September 23, 2020

Cookies

For many diabetics, the idea of snacks, including cookies, seems almost unheard of. But as long as you remember to use moderation, these cookie recipes are completely do-able. Check out the Peanut Butter Cookies, Hazelnut Biscotti, and the rest of today's cookie recipes. Enjoy!

LEMON CREME MACAROONS

This recipe begins, “Meringue-like cookies are sandwiched with a zesty lemon cream.”

Yield: 48 cookies

1 cookie per serving.

View online: http://diabeticgourmet.com/recipes/html/1275.shtml

Lemon Creme Ingredients:

1-1/2 cups lemon juice

1/4 cup lemon zest

1/2 cup water

1 cup Splenda Sugar Blend

9 egg yolks

5 egg whites, room temperature

Macaroon Ingredients:

1 cup Splenda Sugar Blend

6 ounces almond flour

1 tablespoon cream of tartar

1 tablespoon powdered egg whites

Directions

Before you start, make sure your egg whites are from the day before and are at room temperature (let them sit outside the refrigerator for a couple of hours).

To make the Lemon Creme: Combine all the ingredients in a heavy sauce pan.

Whisk well over heat and bring it slowly to a simmer. When the lemon creme is thick take it off the heat and cool.

To make the macaroons: Preheat oven to 325 degrees F.

Grind the Splenda Sugar Blend in a blender until the mix is fine and almost powder like.

Sift half of the Splenda Sugar Blend into the almond flour and combine it with the powdered egg whites. Beat the egg whites and slowly sift the rest of the sugar mix into it. Still beating egg whites, add creme de tarter. Make sure the egg whites are nice and stiff. Gently fold the almond flour into the egg whites.

Layer a sheet pan with parchment paper and place quarter sized drops with a piping bag. Let them rest for 20 minutes.

Bake the macaroons for 10 minutes. Allow to cool after baking. When cooled, sandwich two macaroons with lemon creme in the center and serve with fresh berries or ice cream.

Nutritional Information Per Serving: Calories: 80; Calories from Fat: 25; Protein: 2 g; Fat: 2.5 g; Sodium: 10 mg; Cholesterol: 40 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Sugars: 8 g; Carbohydrates: 10 g

HAZELNUT MACAROONS

Recipe Yield: Servings: 30 Cookies (1 per serving)

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes.

View this online at https://diabeticgourmet.com/diabetic-recipes/hazelnut-macaroons.

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Fat: 1.4 g; Sodium: 25.6 mg; Protein: 0.7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

SWEET POTATO-RAISIN COOKIES

Recipe Yield: Yield: 24 cookies; Serving Size: 2 cookies

Source: Magic Menus for People with Diabetes

Book Title: Magic Menus for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/sweet-potato-raisin-cookies

Ingredients

1 cup raisins

1/4 cup butter or margarine

1 cup sweet potatoes, cooked and mashed

1 egg

1 teaspoon vanilla

2 cups whole-wheat flour

1/4 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 cup walnuts, chopped

1/2 cup unprocessed bran flakes

Directions

Preheat oven to 350 degrees. Soak raisins in hot water to cover for 5 minutes, then drain.

Cream margarine, then add sweet potatoes, egg, and vanilla; beat until creamy.

Mix flour, allspice, salt, nutmeg, baking soda, baking powder, and cinnamon. Add to creamed mixture and mix well.

Add raisins, nuts, and bran. Drop onto cookie sheet that has been sprayed with nonstick cooking spray. Bake for 12 minutes or until done.

Nutritional Information Per Serving: Calories: 186; Fat: 6 g; Sodium: 256 mg; Cholesterol: 28 mg; Protein: 5 g; Carbohydrates: 31 g

Diabetic Exchanges: 2 Carbohydrate, 1 Fat

PEANUT BUTTER COOKIES

Recipe Yield: Yield: 24 cookies. Serving size: 2 cookies.

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipe/peanut-butter-cookies.

Ingredients

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda Granular

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Heat oven to 350 degrees F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1 1/2 minutes.

Add Splenda and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 140; Fat: 11 g; Sodium: 110 mg; Protein: 3 g; Carbohydrates: 9 g

Diabetic Exchanges: Starch 1/2; Fat 2

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

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Yield: 40 cookies

Source: The Best Diabetes Cookbook

Info: http://diabeticgourmet.com/book_archive/details/25.shtml

Ingredients

1/2 cup brown sugar

1/3 cup granulated sugar

1/3 cup peanut butter

1/3 cup 2% milk

1/4 cup soft margarine

1 egg

1 teaspoon vanilla

1/2 cup all-purpose flour

1/3 cup whole wheat flour

1 teaspoon baking soda

1/3 cup chocolate chips

1/4 cup raisins

Directions

Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable spray.

In large bowl or food processor, beat together brown and granulated sugars, peanut butter, milk, margarine, egg and vanilla until well blended.

Combine all-purpose and whole what flours and baking soda; add to bowl and mix just until incorporated. Do not overmix. Stir in chocolate chips and raisins.

Drop by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake for 12 to 15 minutes or until browned.

Nutritional Facts Per Serving:

Calories: 70, Carbohydrate: 10 g, Fiber: 1 g, Protein: 1 g, Fat: 3 g, Sodium: 51 mg, Cholesterol: 6 mg Diabetic Exchanges: 2/3 Other Carbohydrate, 1/2 Fat

Wednesday, September 2, 2020

Desserts

I want something snacky!

Who hasn't said (or, at least, thought) that at least once or twice? Even if you (or someone you love) are diabetic, you still might want something snacky once in a while. But is it safe to have dessert?

Well, these desserts are diabetic-friendly, at least in moderation. Check out the Tangy Coconut Tartlets, the Cinnamon Pumpkin Torte, and the rest of today's post. Enjoy!

ANGEL PECAN CUPCAKES

Yield: 12 servings

View online: http://diabeticgourmet.com/recipes/html/746.shtml

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml

Ingredients

2 eggs, separated

1/4 cup hot tap water

1 teaspoon pure vanilla extract

3/4 cup fructose

1/8 teaspoon salt

1/2 cup cake flour

3/4 teaspoon low-salt baking powder

1/2 cup chopped pecans

Directions

Preheat the oven to 325 degrees F.

In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.

Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.

Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.

Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.

Nutritional Information Per Serving: Calories: 112; Protein: 3 g; Fat: 4 g; Sodium: 27 mg; Cholesterol: 35 mg; Carbohydrates: 20 g; Glycemic Index: 30, Glycemic Load: 6; Exchanges: 1-1/2 Starch

HAZELNUT MACAROONS

Recipe Yield: Servings: 30 Cookies (1 per serving)

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes.

View this online at https://diabeticgourmet.com/diabetic-recipes/hazelnut-macaroons.

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Fat: 1.4 g; Sodium: 25.6 mg; Protein: 0.7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

TANGY COCONUT TARTLETS

Recipe Yield: Yield: 24 servingsServing Size: 1 tartlet

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/tangy-coconut-tartlets.

Ingredients

1-1/2 cups sweetened flaked coconut

1/4 cup Splenda No Calorie Sweetener, Granulated

3/4 cup all-purpose flour

2 teaspoons vanilla extract

2 egg whites

1 (3.4 ounce) package instant lemon pudding mix

2 cups nonfat milk

1 (8 ounce) tub fat free frozen whipped topping, thawed

1 tablespoon unsweetened flaked coconut, toasted

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.

In a mixing bowl, combine 1 1/2 cups coconut, Splenda Granulated Sweetener, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups.

Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.

Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with a pinch of toasted coconut.

Nutritional Information Per Serving: Calories: 80; Fat: 1.5 g; Saturated Fat: 1.5 g; Sodium: 85 mg; Protein: 2 g; Carbohydrates: 14 g; Sugars: 7 g

HAZELNUT BISCOTTI

This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts.”

Recipe Yield: Yield: 48 servingsServing size: 1 biscotti

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at 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

STRAWBERRY PANNA COTTAS

This recipe begins, “Reduced-carb panna cotta that everyone will love!”

Recipe Yield: Servings Per Recipe: 4Serving Size: 1 (6-ounce) panna cotta

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/strawberry-panna-cottas

Ingredients

1-1/2 cups whole milk

1-1/2 teaspoons unflavored gelatin

1-1/2 pints strawberries, halved

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 teaspoon vanilla extract

1 pint strawberries, sliced

Directions

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.

Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.

Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.

Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.

Nutritional Information Per Serving: Calories: 130; Fat: 4 g; Saturated Fat: 2 g; Fiber: 5 g; Sodium: 50 mg; Cholesterol: 15 mg; Protein: 5 g; Carbohydrates: 21 g; Sugars: 5 g

CINNAMON PUMPKIN TORTE

Recipe Yield: 24 Servings

Source: Magic Herbs

Book Title: Magic Herbs

Ingredients

Nonstick cooking spray

1 (18.25 oz) pkg low-fat yellow cake mix

1/4 cup low-fat margarine, melted

1 egg, slightly beaten (or 1/4 cup egg substitute)

1 (30-ounce) can pumpkin pie mix (with spices already added)

2 eggs, beaten (or 1/2 cup egg substitute)

2/3 cup canned evaporated skim milk

2 Tbsp sugar

1 tsp cinnamon

Directions

Preheat oven to 350F. Coat a 9 x 13-inch cake pan with cooking spray.

Set aside 1 cup of yellow cake mix for topping.

Mix margarine and one egg and add to remaining cake mix. Press slightly dry mixture into bottom of pan to form a crust.

Combine pumpkin pie mix, two eggs, and evaporated skim milk. Pour over prepared bottom crust.

Mix the reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling.

Bake 40 to 45 minutes.

Nutritional Information Per Serving: Calories: 163; Fat: 3 g; Sodium: 256 mg; Cholesterol: 27 mg; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Bread/Starch; 1 Vegetable

Thursday, August 20, 2020

Dessert

Who doesn't love dessert?

Okay, that's almost a trick question. I'm sure that there are people out there who don't love dessert, just not anyone I know.

But when facing a diabetes diagnosis, it's entirely possible to think that desserts are now out of the question. Fortunately, these six desserts prove otherwise. The key is how they're made, and, as always, eaten in moderation. Check out the Crumb Topped Cherry Pie Dessert, the Chocolate-Cherry Parfait, as well as the rest of today's desserts. Enjoy!

SOUTHERN PECAN PIE

Recipe Yield: Servings: 10

View this online at https://diabeticgourmet.com/diabetic-recipes/southern-pecan-pie.

Ingredients

1 (9-inch) unbaked pie shell

1 cup fruit sweetener

1 tablespoon cornmeal

1/3 cup unsweetened applesauce

3 tablespoons water

2 tablespoon cornstarch

3 eggs

2 teaspoon vanilla extract

2 tablespoon very strong coffee or espresso, prepared

24 pecan halves

Directions

Prepare pastry and place in 9" pie pan.

In large bowl, combine fruit sweetener, cornmeal and applesauce.

Beat with an electric mixer.

In a small bowl, blend water and cornstarch until smooth.

Add to fruit sweetener mixture and blend

.Beat in eggs, one at a time.

Stir in the vanilla and coffee.

Pour mixture into pie shell.

Decorate top with pecan halves.

Bake 30 to 40 minutes, or until custard is set, at 375F.

Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Protein: 3 g; Carbohydrates: 28 g

Diabetic Exchanges: 1 Bread, 1 Fruit, 2 Fat

CHOCOLATE-CHERRY PARFAIT

Recipe Yield: Servings: 6

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cherry-parfait.

Ingredients

3 oz Neufchatel cream cheese

2 cup cold skim milk

3 oz package Jell-o sugar-free instant chocolate pudding

1 pound fresh bing cherries, pitted, cut in half

Directions

Blend cream cheese with 1/4 cup skim milk, on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes until smooth and well blended.

Add to 75% of the fresh cherries to 1/2 cup water, and cook until it boils for 1 minute. Remove from heat, drain well.

Alternately spoon pudding and cherries into parfait dishes, ending with pudding.

Garnish the top of each parfait with the remaining cherries.

Nutritional Information Per Serving: Calories: 116; Fat: 3.5 g; Sodium: 305 mg; Cholesterol: 14.5 mg; Carbohydrates: 16 g

Diabetic Exchanges: 1/2 Bread; 1/2 Fruit; 1 Fat

HAZELNUT MACAROONS

Recipe Yield: Servings: 30 Cookies (1 per serving)

View this online at https://diabeticgourmet.com/diabetic-recipes/hazelnut-macaroons

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Fat: 1.4 g; Sodium: 25.6 mg; Protein: 0.7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

PINEAPPLE LIME SORBET

To view this online, click here. Yield: 4 servings

Ingredients

1-1/2 cups pineapple puree

2 teaspoons grated lime or lemon zest

3/4 cup freshly squeezed lime or lemon juice

1/4 cup water

Thin slices lime or lemon

Directions

In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.

Serve garnished with thin slices of lime.

Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit

STRAWBERRY PANNA COTTAS

This recipe begins, “Reduced-carb panna cotta that everyone will love!”

Recipe Yield: Servings Per Recipe: 4Serving Size: 1 (6-ounce) panna cotta

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/strawberry-panna-cottas

Ingredients

1-1/2 cups whole milk

1-1/2 teaspoons unflavored gelatin

1-1/2 pints strawberries, halved

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 teaspoon vanilla extract

1 pint strawberries, sliced

Directions

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.

Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.

Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.

Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.

Nutritional Information Per Serving: Calories: 130; Fat: 4 g; Saturated Fat: 2 g; Fiber: 5 g; Sodium: 50 mg; Cholesterol: 15 mg; Protein: 5 g; Carbohydrates: 21 g; Sugars: 5 g

CRUMB TOPPED CHERRY PIE DESSERT

Recipe Yield: Servings: 12

Source: Sweet Inspirations

Book Title: Sweet Inspirations

View this online at https://diabeticgourmet.com/diabetic-recipes/crumb-topped-cherry-pie-dessert.

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; Fat: 8 g; Sodium: 128 mg; Protein: 2 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 Bread/Starch, 2/3 Fruit, 1-1/2 Fat

Monday, July 13, 2020

Meatless Monday

If you've ever thought of trying a vegetarian life-style, but was afraid that the change would be difficult, Meatless Monday is a good way to give it a try. This way, you only need to try one day a week to go without meat.

Of course, if you're already a vegetarian, you know that once you've made the commitment to going without meat that it's really a lot easier than you'd expected. Add to that the health benefits and tasty recipes, and it's really no more difficult that trying to eat healthy as a diabetic!

That said, here are six yummy diabetic and vegetarian recipes to help you through the day, including Lemon Broccoli Pasta and Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto. Enjoy!

SPINACH SOUFFLE

Recipe Yield: Serves: 4

Source: 1,001 Delicious Recipes for People with Diabetes

Book Title: 1,001 Delicious Recipes for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/spinach-souffle.

Note: The recipe originally called for beef or veggie broth. Since today is Meatless Monday, I've deleted the beef broth option.

Ingredients

1 small onion, minced

1 teaspoon margarine

3 tablespoons flour

1/2 teaspoon ground nutmeg

1/2 cup fat-free milk

1/2 cup reduced-sodium vegetable broth

2 egg yolks, lightly beaten

1 package (10-oz) frozen chopped spinach, thawed, well drained

Pinch white pepper

4 egg whites

Pinch cream of tartar

Directions

Saute onion in margarine in medium saucepan until tender; stir in flour and nutmeg and cook 1 to 2 minutes. Whisk in milk and broth and heat to boiling, whisking until thickened. Whisk about half the sauce into egg yolks; whisk yolk mixture into saucepan. Mix in spinach and white pepper.

Beat egg whites and cream of tartar in large bowl to stiff, but not dry, peaks; fold into spinach mixture and spoon into souffle dish. Bake, uncovered, at 350 degrees F. until puffed and browned, about 40 minutes. Serve immediately.

Nutritional Information Per Serving: Calories: 118; Fat: 3.9 g; Sodium: 167 mg; Cholesterol: 107.1 mg; Protein: 9.7 g; Carbohydrates: 12 g

Diabetic Exchanges: 1 Vegetable, 1/2 Bread, 1 Meat

ROASTED STUFFED PORTOBELLO MUSHROOMS WITH SPINACH-CILANTRO PESTO

Recipe Yield: Serves: 4

Source: 1,001 Delicious Recipes for People with Diabetes

Book Title: 1,001 Delicious Recipes for People with Diabetes

View online at https://diabeticgourmet.com/diabetic-recipes/roasted-stuffed-portobello-mushrooms-with-spinach-cilantro-pesto.

Ingredients

8 large portobello mushrooms (5-6 inches diameter)

Vegetable cooking spray

1 cup finely chopped zucchini

1 cup shredded carrots

3 green onions and tops, thinly sliced

4 tablespoons dry unseasoned breadcrumbs

Spinach-Cilantro pesto (recipe follows)

Salt and pepper, to taste

1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese

Directions

Remove and chop mushroom stems. Spray large skillet with cooking spray; heat over medium heat until hot. Saute mushroom stems, zucchini, carrots, and green onions until crisp-tender, 8 to 10 minutes. Stir in breadcrumbs and pesto. Season to taste with salt and pepper. Spoon vegetable mixture onto mushrooms.

Spray aluminum-foil-lined jelly roll pan with cooking spray; arrange mushrooms on pan. Roast mushrooms at 425 degrees until mushrooms are tender, about 20 minutes, sprinkling with cheese the last 5 minutes of roasting time.

SPINACH-CILANTRO PESTO

I'm really not sure where this recipe came from, though I suspect it's from Diabetic Gourmet.

Makes about 1/2 cup

Ingredients

1 cup loosely packed spinach leaves

1/4 cup finely chopped cilantro

3 cloves garlic

1/4 teaspoon ground cumin

1 tablespoon grated fat-free Parmesan cheese

1-2 teaspoons olive oil

1-2 teaspoons lime juice

1-2 teaspoons water

Salt and pepper, to taste

Directions

Process all ingredients, except water, salt and pepper, in a food processor or blender until smooth; add water if necessary for consistency. Season to taste with salt and pepper. Serve at room temperature.

Nutritional Information Per Serving: Calories: 185; Fat: 3.9 g; Sodium: 206 mg; Cholesterol: 7.6 mg; Protein: 16 g; Carbohydrates: 19 g

Diabetic Exchanges: 4 Vegetable, 1 Meat, 1/2 Bread/Starch

HAZELNUT MACAROONS

Recipe Yield: Servings: 30 Cookies (1 per serving)

View this online at https://diabeticgourmet.com/diabetic-recipes/hazelnut-macaroons

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Fat: 1.4 g; Sodium: 25.6 mg; Protein: 0.7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

GRILLED VEGETABLES WITH BASIL DRESSING

Recipe Yield: Makes 8 servings.

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-vegetables-with-basil-dressing.

Ingredients

1 small eggplant, sliced into thick rounds

1 zucchini, cut into thick, diagonal slices

1 yellow summer squash, cut into thick slices

1 red bell pepper, seeded and cut into eighths

1 small red onion, sliced and cut into 8 segments

2 Tbsp. balsamic or red wine vinegar

1/4 cup olive oil

1/4 cup chopped fresh basil, or 1 Tbsp. dried

1/4 cup non-fat yogurt

2 Tbsp. reduced-fat mayonnaise

1 Tbsp. minced fresh basil, or 1 tsp. dried

1 tsp. lemon juice

Directions

Thread skewers with alternating pieces of eggplant, zucchini, squash, bell pepper and onion. Place skewered vegetables in shallow pan.

Make marinade for vegetables by blending vinegar, oil and 1/4 cup fresh basil (or 1 Tbsp. dried). Pour over vegetables. Let stand 10 minutes, occasionally turning skewers so marinade coats all sides.

Meanwhile, make dressing. Place yogurt, mayonnaise, 1 Tbsp. fresh basil (or 1 tsp. dried) and lemon juice in a blender and mix until smooth. Transfer to small pitcher.

Grill vegetables, adjusting height of rack to avoid charring if using an outdoor grill.

Note: Serve vegetables as a side dish, as a sandwich filling in pita halves, or on sliced French bread or bruschetta. Pass basil-yogurt dressing to use as a topping.

Nutritional Information Per Serving: Calories: 88; Fat: 6 g; Sodium: 44 mg; Protein: 2 g; Carbohydrates: 10 g

Diabetic Exchanges: 2 Vegetable; 1 Fat

RATATOUILLE

Recipe Yield: Serves 4

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/ratatouille.

Ingredients

1 small eggplant, cut into 1/2-inch cubes

Salt and freshly ground black pepper

2 Tbsp. extra virgin olive oil

2 large red bell peppers, seeded and cut into 3/4-inch pieces

4 small zucchini, sliced

1 onion, coarsely chopped

4 cloves garlic, minced

1 lb. tomatoes, chopped, OR 1 can (28 oz.) whole tomatoes, drained and chopped

1/3 cup chopped fresh basil

Directions

Sprinkle eggplant lightly with salt and let drain in colander for 30 minutes. Pat dry.

In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add eggplant. Stir and cook until soft and browned, about 6 to 7 minutes. Transfer eggplant to bowl.

Add remaining oil to pan and heat until hot. Add red peppers, zucchini, onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5 minutes.

Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low heat 15 to 20 minutes or until all vegetables are very tender. Add salt and pepper to taste.

Note: Ratatouille, a specialty of the Provence region of France, is a popular and versatile dish that uses large amounts of produce. The tomatoes and eggplant create a juicy, stew-like sauce that accentuates the flavors of basil and garlic. Serve it hot as a side dish or over a grain for an entree. This version also tastes great when served cold.

Nutritional Information Per Serving: Calories: 123; Fat: 5 g; Sodium: 200 mg; Protein: 4 g; Carbohydrates: 19 g

Diabetic Exchanges: 3-1/2 Vegetable; 1 Fat

Monday, July 6, 2020

Meatless Monday

Thursday, August 16, 2018

Thursday Recipes

Here are today's six recipes to help you through the day, including Chicken Breasts with Rosemary and Eggplant and Tomato Casserole. Enjoy!

TURKEY LONDON BROIL

Recipe Yield: Serves: 6

View online at https://diabeticgourmet.com/diabetic-recipes/turkey-london-broil.

Ingredients

4 cloves garlic, finely chopped

1/3 cup olive oil

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice

1/4 cup chopped fresh oregano

1 tablespoon chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup dry white wine

1 boneless, skinless turkey breast (2 pounds)

Directions

Combine garlic, oil, lemon rind and juice, oregano, parsley, salt, pepper and wine in a 13x9x2-inch baking dish.

Place turkey breast, smooth side down, on a cutting board. Starting in center of thickest part on one half of the breast, cut meat horizontally in half but not all the way through. Spread meat out like an open book. Press lightly on thickest parts to make a rectangle of even thickness.

Place turkey in marinade in dish; turn several times to coat thoroughly. Cover and refrigerate at least 1 hour to marinate.

Heat broiler, or prepare a charcoal grill with hot coals, or heat a gas grill to medium-high. Place broiler pan or grill rack 4 inches from source of heat.

Remove turkey from marinade. Bring marinade to boiling in a small saucepan; boil 5 minutes. Broil or grill turkey 8 to 10 minutes per side or until internal temperature registers 170 degrees on an instant-read thermometer; baste with marinade every minute until last 3 or 4 minutes. Let turkey rest about 5 minutes. Cut into 1/4-inch-thick slices.

Nutritional Information Per Serving: Calories: 297; Fat: 14 g; Sodium: 158 mg; Cholesterol: 102 mg; Protein: 37 g; Carbohydrates: 2 g

Diabetic Exchanges: 4-1/2 Low-Fat Meat

CHICKEN GUMBO SOUP

Recipe Yield: Yield: 6 servings

Serving Size: 1 cup

Source: The New Soul Food Cookbook for People with Diabetes

Book Title: The New Soul Food Cookbook for People with Diabetes

View online at https://diabeticgourmet.com/diabetic-recipes/chicken-gumbo-soup

Ingredients

1 lb boneless, skinless chicken breast, diced

3 cups reduced-sodium, reduced-fat chicken broth, divided

3 cups water

1 cup chopped onion

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

1 bay leaf

1/8 tsp sage

1/4 tsp red pepper flakes

1/4 tsp thyme

1 cup chopped fresh tomatoes

1 cup corn kernels, frozen or fresh

1 cup frozen okra

2 Tbsp canola oil

1/4 cup flour

2 cups cooked brown rice

Directions

Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.

Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.

Add the tomatoes, corn, and okra and simmer for 15 minutes.

In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.

Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.

Nutritional Information Per Serving: Calories: 279; Fat: 7 g; Sodium: 720 mg; Cholesterol: 43 mg; Protein: 23 g; Carbohydrates: 31 g

Diabetic Exchanges: 2-1/2 Starch; 2 Lean Meat

CHICKEN BREASTS WITH ROSEMARY

Recipe Yield: Yield: 4 Servings

Source: 1,001 Delicious Recipes for People with Diabetes

Book Title: 1,001 Delicious Recipes for People with Diabetes

View online at https://diabeticgourmet.com/diabetic-recipes/chicken-breasts-with-rosemary

Ingredients

1 tablespoon olive oil, divided

1-1/2 teaspoons balsamic vinegar

1 teaspoon minced garlic

1 tablespoon grated lemon rind

1/4 teaspoon salt

1/8 teaspoon pepper

4 boneless, skinless chicken breast halves (4 ounces each)

1/3 cup dry white wine or reduced-sodium chicken broth

1 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves

1/2 diced, peeled fresh tomato

Directions

Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.

Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.

Nutritional Information Per Serving: Calories: 188; Fat: 6.4 g; Sodium: 209 mg; Cholesterol: 69 mg; Protein: 25.6 g; Carbohydrates: 3 g

Diabetic Exchanges: 1/2 Vegetable, 3 Meat

HAZELNUT MACAROONS

Recipe Yield: Servings: 30 Cookies (1 per serving)

View this online at https://diabeticgourmet.com/diabetic-recipes/hazelnut-macaroons

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Fat: 1.4 g; Sodium: 25.6 mg; Protein: 0.7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

EGGPLANT AND TOMATO CASSEROLE

Recipe Yield: Serves: 8

View this online at https://diabeticgourmet.com/diabetic-recipes/eggplant-and-tomato-casserole

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

Ingredients

1 large eggplant (2 pounds), peeled, cut into 1-inch cubes

1/2 cup seasoned dry bread crumbs

1/3 cup chopped onion

3 cloves garlic

1-1/2 teaspoons dried oregano leaves, divided

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

Salt and pepper, to taste

2 eggs

3 medium tomatoes, sliced

1/4 cup grated fat-free Parmesan cheese

Directions

Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.

Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.

Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

Nutritional Information Per Serving: Calories: 98; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Protein: 5.1 g; Carbohydrates: 17 g

Diabetic Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

SPICY GREENS

Serving size: 1/2 cup

Recipe Yield: Yield: 4 Servings

Source: How to Cook for People with Diabetes

Book Title: How to Cook for People with Diabetes

View online at https://diabeticgourmet.com/diabetic-recipes/spicy-greens

Ingredients

1 lb fresh spinach (or collard greens or kale)

1 Tbsp peanut oil

1/2 large onion, coarsely chopped

1 large tomato, chopped into small pieces

1/2 small lemon, sliced thin

Fresh ground pepper to taste

2 Tbsp curry powder, or to taste

Directions

Wash the spinach thoroughly. Cook in a saucepan over low heat about 5 minutes; do not add water. (There is usually enough water already clinging to the leaves to steam the greens.) Collard greens or kale may take 7 - 10 minutes.

Heat the oil in a skillet and sauté the onion and tomato for 4 - 5 minutes. Add the cooked greens, lemon slices, and seasonings; stir constantly for a few minutes. Serve hot.

Nutritional Information Per Serving: Calories: 68; Fat: 4 g; Sodium: 35 mg; Protein: 2 g; Carbohydrates: 6 g

Diabetic Exchanges: 1 Vegetable; 1 Fat Exchange

Thursday, July 26, 2018

Cookies!

Many people, when learning that they, or a loved one, are diabetic, think that that all treats are off-limits.

But with moderation (and a little common sense), treats are permissible. This includes cookies.

Here are six yummy cookie recipes to try your hand at, including Almost Shortbread Cookies and Peanut Butter and Banana Cookies. Enjoy!

HAZELNUT MACAROONS

Recipe Yield: Servings: 30 Cookies (1 per serving)

View this online at https://diabeticgourmet.com/diabetic-recipes/hazelnut-macaroons

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Fat: 1.4 g; Sodium: 25.6 mg; Protein: 0.7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat

PEANUT BUTTER AND BANANA COOKIES

Yield: 2 dozen cookies. Serving size: 1 cookie.

This is from Diabetes Self Management, and can be viewed online here.

Ingredients

1/4 cup (1/2 stick) butter

1/2 cup mashed ripe banana

1/2 cup no-sugar-added natural peanut butter

1/4 cup frozen unsweetened apple juice concentrate, thawed

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped salted peanuts

Whole salted peanuts (optional)

Directions

Preheat oven to 375°F. Grease cookie sheets or lightly coat with nonstick cooking spray.

Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth. Blend in apple juice concentrate, egg, and vanilla. Beat in flour, baking soda, and salt. Stir in chopped peanuts.

Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets; top each with 1 whole peanut, if desired.

Bake 8 minutes or until set. Cool completely on wire racks. Store in tightly covered container.

Nutrition Facts Per Serving: Calories: 100 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 14 mg, Sodium: 88 mg, Fiber: 1 g

Exchanges per serving: 1/2 Bread/Starch, 1 1/2 Fat.

MERINGUE COOKIES

Recipe Yield: Yield: 3-1/2 dozen cookies (14 Servings)

Source: The New Family Cookbook For People with Diabetes; photo by Tamara Manning

Book Title: The New Family Cookbook For People with Diabetes

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/meringue-cookies

Ingredients

2 large egg whites

1/4 teaspoon fresh lemon juice

3/4 cup powdered sugar

1 tsp. vanilla

Pinch of salt

1/3 cup finely chopped pecans or almonds

Directions

Preheat the oven to 250 degrees F. Line 2 cookie sheets with parchment paper or non-stick oven liner film.

Put the egg whites and lemon juice in a chilled bowl. Beat with an electric mixer to a soft foam. Slowly beat in the sugar, mixing well after each addition. Continue beating at medium-high speed until stiff peaks form. Add the vanilla and salt. Gently fold in the nuts.

Drop the batter by heaping teaspoons onto the cookie sheets.Shape with the back of a spoon onto 1-inch circles. Bake until set and firm, about 1 hour. Turn off the oven but leave the cookies there until the oven is completely cool. Remove the cookies from the oven and store in an airtight container at room temperature.

Nutritional Information Per Serving: Calories: 46; Fat: 2 g; Sodium: 18 mg; Protein: 1 g; Carbohydrates: 7 g; Sugars: 6 g

Diabetic Exchanges: Diabetic Exchanges: 1/2 Other Carbohydrate

PEANUT BUTTER COOKIES

Recipe Yield: Yield: 24 cookies. Serving size: 2 cookies.

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipe/peanut-butter-cookies.

Ingredients

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda Granular

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Heat oven to 350 degrees F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1 1/2 minutes.

Add Splenda and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 140; Fat: 11 g; Sodium: 110 mg; Protein: 3 g; Carbohydrates: 9 g

Diabetic Exchanges: Starch 1/2; Fat 2

ALMOST SHORTBREAD COOKIES

Recipe Yield: Yield: 2 dozen cookies (24 servings)

Source: The New Family Cookbook For People with Diabetes; photo by Tamara Manning

Book Title: The New Family Cookbook For People with Diabetes

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/almost-shortbread-cookies

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 cup corn or canola oil

1 large egg

2 tablespoons sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.

Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.

Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 90; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Protein: 1 g; Carbohydrates: 9 g

Diabetic Exchanges: 1/2 Starch, 1 Fat

GINGER SPICE BISCOTTI

Makes 40 biscotti

Source: AICR

Find this recipe at: http://diabeticgourmet.com/recipes/html/433.shtml

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; Protein: 1 g; Fat: 2 g; Sodium: 38 mg; Carbohydrates: 10 g; Exchanges: 1 Bread/Starch. 1/2 Fat