Besides being Meatless Monday, it's also time for Double-Post Monday (because not everyone wants to go a day without meat; hey, nobody's judging here!) Today's recipes include Quick Italian Beef Roast with Zucchini and Tomatoes and Basil Chicken Soup. Enjoy!
SUGARFREE PUMPKIN BREAD
This recipe begins, “Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.”
Recipe Yield: 32
Source: Adapted from Iowa State University Extension recipe, Food for Fitness and Fun, November 2000
View this online at https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread.
Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
Stir in raisins.
Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
Cool on a wire rack for 10 minutes; remove from pan and cool completely.
Nutritional Information Per Serving: Calories: 66; Fat: 1.9 g; Saturated Fat: .4 g; Fiber: 1 g; Sodium: 121 mg; Protein: 2 g; Carbohydrates: 11 g; Sugars: 3.6 g
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Recipe Yield: Makes 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online at https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes.
Ingredients
1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves
Directions
Heat oven to 325F.
Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
Roast in 325F oven 1-1/4 hours for medium rare doneness.
Remove roast when meat thermometer registers 135F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
Increase oven temperature to 425F.
Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
Notes:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Nutritional Information Per Serving: Calories: 244; Fat: 7 g; Saturated Fat: 2 g; Fiber: 1 g; Sodium: 278 mg; Cholesterol: 86 mg; Protein: 35 g; Carbohydrates: 4 g
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle’s Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CORN MUFFINS
Recipe Yield: Servings: 12
View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
Mix dry ingredients together.
Add lightly beaten egg, milk and butter.
Mix just until moist.
Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g
BASIL CHICKEN SOUP
Prep Time: 15 Minutes; Cost: $; Servings: 4; Difficulty Level: 2
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup
Ingredients
1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese
Directions
In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.
Nutritional Information Per Serving: Calories: 237; Fat: 5.1 g; Sodium: 168 mg; Protein: 19 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Starch, 2-1/2 Low-Fat Meat
Showing posts with label Mini Chocolate Mint Cheesecakes. Show all posts
Showing posts with label Mini Chocolate Mint Cheesecakes. Show all posts
Monday, March 30, 2020
Monday, July 15, 2019
Double-Post Monday
Besides being Meatless Monday, it's also time for Double-Post Monday (because not everyone wants to go a day without meat; hey, nobody's judging here!) Today's recipes include Quick Italian Beef Roast with Zucchini and Tomatoes and Basil Chicken Soup. Enjoy!
SUGARFREE PUMPKIN BREAD
This recipe begins, “Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.”
Recipe Yield: 32
Source: Adapted from Iowa State University Extension recipe, Food for Fitness and Fun, November 2000
View this online at https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread.
Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
Stir in raisins.
Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
Cool on a wire rack for 10 minutes; remove from pan and cool completely.
Nutritional Information Per Serving: Calories: 66; Fat: 1.9 g; Saturated Fat: .4 g; Fiber: 1 g; Sodium: 121 mg; Protein: 2 g; Carbohydrates: 11 g; Sugars: 3.6 g
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Recipe Yield: Makes 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online at https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes.
Ingredients
1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves
Directions
Heat oven to 325F.
Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
Roast in 325F oven 1-1/4 hours for medium rare doneness.
Remove roast when meat thermometer registers 135F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
Increase oven temperature to 425F.
Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
Notes:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Nutritional Information Per Serving: Calories: 244; Fat: 7 g; Saturated Fat: 2 g; Fiber: 1 g; Sodium: 278 mg; Cholesterol: 86 mg; Protein: 35 g; Carbohydrates: 4 g
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle’s Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CORN MUFFINS
Recipe Yield: Servings: 12
View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
Mix dry ingredients together.
Add lightly beaten egg, milk and butter.
Mix just until moist.
Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g
BASIL CHICKEN SOUP
Prep Time: 15 Minutes; Cost: $; Servings: 4; Difficulty Level: 2
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup
Ingredients
1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese
Directions
In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.
Nutritional Information Per Serving: Calories: 237; Fat: 5.1 g; Sodium: 168 mg; Protein: 19 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Starch, 2-1/2 Low-Fat Meat
SUGARFREE PUMPKIN BREAD
This recipe begins, “Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.”
Recipe Yield: 32
Source: Adapted from Iowa State University Extension recipe, Food for Fitness and Fun, November 2000
View this online at https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread.
Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
Stir in raisins.
Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
Cool on a wire rack for 10 minutes; remove from pan and cool completely.
Nutritional Information Per Serving: Calories: 66; Fat: 1.9 g; Saturated Fat: .4 g; Fiber: 1 g; Sodium: 121 mg; Protein: 2 g; Carbohydrates: 11 g; Sugars: 3.6 g
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Recipe Yield: Makes 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online at https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes.
Ingredients
1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves
Directions
Heat oven to 325F.
Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
Roast in 325F oven 1-1/4 hours for medium rare doneness.
Remove roast when meat thermometer registers 135F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
Increase oven temperature to 425F.
Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
Notes:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Nutritional Information Per Serving: Calories: 244; Fat: 7 g; Saturated Fat: 2 g; Fiber: 1 g; Sodium: 278 mg; Cholesterol: 86 mg; Protein: 35 g; Carbohydrates: 4 g
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle’s Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CORN MUFFINS
Recipe Yield: Servings: 12
View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
Mix dry ingredients together.
Add lightly beaten egg, milk and butter.
Mix just until moist.
Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g
BASIL CHICKEN SOUP
Prep Time: 15 Minutes; Cost: $; Servings: 4; Difficulty Level: 2
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup
Ingredients
1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese
Directions
In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.
Nutritional Information Per Serving: Calories: 237; Fat: 5.1 g; Sodium: 168 mg; Protein: 19 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Starch, 2-1/2 Low-Fat Meat
Monday, July 8, 2019
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Romaine, Red Onion and Fennel Salad with Tart Lime Dressing and Mini Chocolate Mint Cheesecakes. Enjoy!
PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS
Yield: 4 servings
Source: Hellmann's
View online at https://diabeticgourmet.com/diabetic-recipes/parmesan-chicken-topped-with-spinach-and-almonds.
Ingredients
1-1/2 tablespoons Hellmann's or Best Foods Real Mayonnaise
1 cup loosely packed baby spinach leaves, chopped
1 tablespoon chopped almonds
2 teaspoons grated Parmesan cheese
1 teaspoon plain dry bread crumbs
4 boneless, skinless chicken breasts (about 1 pound)
Directions
Preheat oven to 425F.
In medium bowl, combine all ingredients except chicken.
On baking sheet, arrange chicken.
Evenly top with mayonnaise mixture.
Bake 15 minutes or until chicken is thoroughly cooked.
Nutritional Information Per Serving: Calories: 180; Fat: 6 g; Sodium: 140 mg; Cholesterol: 10 mg; Protein: 27 g; Carbohydrates: 2 g
BEEF AND BLUE CHEESE STUFFED MUSHROOMS
Recipe Yield: Yield: 36 servings
Source: TBC
View this online at https://diabeticgourmet.com/diabetic-recipes/beef-and-blue-cheese-stuffed-mushrooms.
Ingredients
1/2 pound 96% lean ground ground beef
1/4 teaspoon salt
36 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)
1/3 cup crumbled blue cheese
1/4 cup soft whole wheat bread crumbs
3 tablespoons minced chives
1/2 teaspoon steak seasoning blend
Minced fresh chives (optional)
Directions
Preheat oven to 375F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.
Place stuffed mushrooms on rack in broiler pan. Bake in 375F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.
Notes:
Perfectly bite-sized mushrooms are stuffed with a savory blend of ground beef, crumbled blue cheese and minced chives.
Nutritional Information Per Serving: Calories: 15; Fat: 1 g; Fiber: 0.1 g; Sodium: 49 mg; Cholesterol: 5 m; Protein: 2 g; Carbohydrates: 1 g
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
BUTTERNUT SQUASH CROSTINI
Recipe Yield: Yield: 32 servings
Source: Roman Meal
View this online at https://diabeticgourmet.com/diabetic-recipes/butternut-squash-crostini.
Ingredients
8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves
Directions
Cut each piece of toast into quarters for a total of 32 pieces.
Combine squash, cheese, maple syrup and thyme in medium bowl.
Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.
Nutritional Information Per Serving: Calories: 30; Fat: 1 g; Sodium: 65 mg; Cholesterol: 5 mg; Protein: 1 g; Carbohydrates: 5 g
SPICED APPLE PUDDING
Recipe Yield: Servings: 4 (1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 starch; 1 fruit
ROMAINE, RED ONION, AND FENNEL SALAD WITH TART LIME DRESSING
Recipe Yield: Servings: 4
View this online at https://diabeticgourmet.com/diabetic-recipes/romaine-red-onion-and-fennel-salad-with-tart-lime-dressing.
Ingredients
1 cup Romaine lettuce
1-1/2 cups fennel bulb, shredded
1 cup cauliflowerets
1/2 cup red onion, sliced thinly
Tart Lime Dressing
1/2 cup lime juice, fresh
1 tbsp olive oil
1 cup garlic, minced
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp paprika
Directions
Salad: Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion. Prepare Tart Lime Dressing. Sprinkle dressing over salad and toss just before serving.
Tart Lime Dressing: Combine all ingredients and mix well.
Nutritional Information Per Serving: Calories: 60; Fat: 3 g; Protein: 2 g; Carbohydrates: 6 g
Diabetic Exchanges: 1 vegetable and 1 fat
PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS
Yield: 4 servings
Source: Hellmann's
View online at https://diabeticgourmet.com/diabetic-recipes/parmesan-chicken-topped-with-spinach-and-almonds.
Ingredients
1-1/2 tablespoons Hellmann's or Best Foods Real Mayonnaise
1 cup loosely packed baby spinach leaves, chopped
1 tablespoon chopped almonds
2 teaspoons grated Parmesan cheese
1 teaspoon plain dry bread crumbs
4 boneless, skinless chicken breasts (about 1 pound)
Directions
Preheat oven to 425F.
In medium bowl, combine all ingredients except chicken.
On baking sheet, arrange chicken.
Evenly top with mayonnaise mixture.
Bake 15 minutes or until chicken is thoroughly cooked.
Nutritional Information Per Serving: Calories: 180; Fat: 6 g; Sodium: 140 mg; Cholesterol: 10 mg; Protein: 27 g; Carbohydrates: 2 g
BEEF AND BLUE CHEESE STUFFED MUSHROOMS
Recipe Yield: Yield: 36 servings
Source: TBC
View this online at https://diabeticgourmet.com/diabetic-recipes/beef-and-blue-cheese-stuffed-mushrooms.
Ingredients
1/2 pound 96% lean ground ground beef
1/4 teaspoon salt
36 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)
1/3 cup crumbled blue cheese
1/4 cup soft whole wheat bread crumbs
3 tablespoons minced chives
1/2 teaspoon steak seasoning blend
Minced fresh chives (optional)
Directions
Preheat oven to 375F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.
Place stuffed mushrooms on rack in broiler pan. Bake in 375F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.
Notes:
Perfectly bite-sized mushrooms are stuffed with a savory blend of ground beef, crumbled blue cheese and minced chives.
Nutritional Information Per Serving: Calories: 15; Fat: 1 g; Fiber: 0.1 g; Sodium: 49 mg; Cholesterol: 5 m; Protein: 2 g; Carbohydrates: 1 g
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
BUTTERNUT SQUASH CROSTINI
Recipe Yield: Yield: 32 servings
Source: Roman Meal
View this online at https://diabeticgourmet.com/diabetic-recipes/butternut-squash-crostini.
Ingredients
8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves
Directions
Cut each piece of toast into quarters for a total of 32 pieces.
Combine squash, cheese, maple syrup and thyme in medium bowl.
Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.
Nutritional Information Per Serving: Calories: 30; Fat: 1 g; Sodium: 65 mg; Cholesterol: 5 mg; Protein: 1 g; Carbohydrates: 5 g
SPICED APPLE PUDDING
Recipe Yield: Servings: 4 (1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 starch; 1 fruit
ROMAINE, RED ONION, AND FENNEL SALAD WITH TART LIME DRESSING
Recipe Yield: Servings: 4
View this online at https://diabeticgourmet.com/diabetic-recipes/romaine-red-onion-and-fennel-salad-with-tart-lime-dressing.
Ingredients
1 cup Romaine lettuce
1-1/2 cups fennel bulb, shredded
1 cup cauliflowerets
1/2 cup red onion, sliced thinly
Tart Lime Dressing
1/2 cup lime juice, fresh
1 tbsp olive oil
1 cup garlic, minced
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp paprika
Directions
Salad: Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion. Prepare Tart Lime Dressing. Sprinkle dressing over salad and toss just before serving.
Tart Lime Dressing: Combine all ingredients and mix well.
Nutritional Information Per Serving: Calories: 60; Fat: 3 g; Protein: 2 g; Carbohydrates: 6 g
Diabetic Exchanges: 1 vegetable and 1 fat
Tuesday, June 18, 2019
Desserts!
I want something snacky!
Most of us have said that once in a while. Desserts always seem to hit the spot, including these diabetic-friendly ones. Check out the Lemon Pudding Cake or the Dutch Apple Pie, as well as the other yummy desserts in today's post. Enjoy!
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
CRANBERRY-ALMOND TARTS
Yield: Servings Per Recipe: 24; Serving Size: 1 square tart
Source: Splenda
View this online at https://diabeticgourmet.com/diabetic-recipes/cranberry-almond-tarts
Ingredients
1/2 (15 ounce) container refrigerated pie crusts
3/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup water
1 (12 ounce) bag fresh or frozen cranberries, thawed
1/4 cup chopped almonds, toasted
1/2 teaspoon almond extract
1 (8 ounce) carton non-dairy whipped topping
1/4 cup toasted almond slices
Directions
Preheat oven to 375 degrees F.
Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2- inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary. Place squares in ungreased miniature muffin pans. Place in freezer.
Combine Splenda Granulated Sweetener and water in a saucepan, stirring until blended. Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry shells.
Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
Notes:
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 2.5 g; Fiber: 1 g; Sodium: 55 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 3 g
SPICED APPLE PUDDING
Recipe Yield: Servings: 4 (1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 starch; 1 fruit
LEMON PUDDING CAKE
Recipe Yield: Servings: 6
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipes/lemon-pudding-cake.
Ingredients
3 Large eggs, separated
3/4 Cup sugar, divided
2 Tbsp butter or margarine, at room temperature
1 Tbsp grated lemon peel
1 Cup lowfat buttermilk
1/3 Cup lemon juice (fresh)
1/4 Cup all-purpose flour
Directions
Preheat oven to 350F. Set a spray-coated souffle dish or other straight-sided baking dish in a larger baking pan that is at least 2-inches deep; set aside.
In a deep bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually beat in 1/4 cup of the sugar; continue to beat until whites hold short, distinct peaks. Set aside.
In another bowl, combine butter, remaining 1/2 cup sugar, lemon peel and egg yolks. Beat on high speed until mixture is thick and lemon-colored. Stir in buttermilk, lemon juice and flour. Add about 1/4 of the egg whites to batter; stir to mix well, Gently, but thoroughly, fold in remaining whites.
Pour batter into souffle dish. Set dish (in baking pan) on middle rack of oven. Pour boiling water into BAKING PAN up to the level of the batter in the souffle dish. Bake until top of pudding is a rich brown and center feels firm when lightly pressed, about 1 hour. Serve pudding hot or cool, spooning portions up from the bottom of the baking dish to get the lemon sauce that has formed beneath the pudding.
Nutritional Information Per Serving: Calories: 192; Fat: 6 g; Sodium: 100 mg; Cholesterol: 72 mg; Carbohydrates: 32 g
Diabetic Exchanges: 2 Bread/Starch, 1 Fat
DUTCH APPLE PIE
Servings: 12
View recipe: http://diabeticgourmet.com/recipes/html/50.shtml
Ingredients
1/4 cup flour
1/2 cup quick cooking oats
1/2 teaspoon cinnamon
5 cup sliced baking apples
Sweetener equal to 1/2 cup sugar
1/2 cup unsweetened frozen apple juice concentrate
Pie crust for 1 crust pie
Topping:
1/4 cup flour
1/2 cup quick cooking oats
Sweetener to equal 1/2 cup brown sugar
1 teaspoon cinnamon
1 package sugarfree instant vanilla pudding mix
1/2 cup butter or margarine
Directions
Mix flour, oats, cinnamon, and sweetener with a fork.
Pour over sliced apples and mix well.
Pour apple juice over top of apples and mix well again.
Put apple mixture in pie crust; set aside.
For topping:
Mix dry ingredients with fork.
Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.
Bake at 400 degrees for 45-55 minutes.
Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg ; Carbohydrates: 25 g
GOLDEN PEANUT BUTTER COOKIES
Yield: 40 cookies
Serving size: 1 cookie
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/787.shtml
Ingredients
1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat
Most of us have said that once in a while. Desserts always seem to hit the spot, including these diabetic-friendly ones. Check out the Lemon Pudding Cake or the Dutch Apple Pie, as well as the other yummy desserts in today's post. Enjoy!
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
CRANBERRY-ALMOND TARTS
Yield: Servings Per Recipe: 24; Serving Size: 1 square tart
Source: Splenda
View this online at https://diabeticgourmet.com/diabetic-recipes/cranberry-almond-tarts
Ingredients
1/2 (15 ounce) container refrigerated pie crusts
3/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup water
1 (12 ounce) bag fresh or frozen cranberries, thawed
1/4 cup chopped almonds, toasted
1/2 teaspoon almond extract
1 (8 ounce) carton non-dairy whipped topping
1/4 cup toasted almond slices
Directions
Preheat oven to 375 degrees F.
Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2- inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary. Place squares in ungreased miniature muffin pans. Place in freezer.
Combine Splenda Granulated Sweetener and water in a saucepan, stirring until blended. Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry shells.
Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
Notes:
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 2.5 g; Fiber: 1 g; Sodium: 55 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 3 g
SPICED APPLE PUDDING
Recipe Yield: Servings: 4 (1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 starch; 1 fruit
LEMON PUDDING CAKE
Recipe Yield: Servings: 6
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipes/lemon-pudding-cake.
Ingredients
3 Large eggs, separated
3/4 Cup sugar, divided
2 Tbsp butter or margarine, at room temperature
1 Tbsp grated lemon peel
1 Cup lowfat buttermilk
1/3 Cup lemon juice (fresh)
1/4 Cup all-purpose flour
Directions
Preheat oven to 350F. Set a spray-coated souffle dish or other straight-sided baking dish in a larger baking pan that is at least 2-inches deep; set aside.
In a deep bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually beat in 1/4 cup of the sugar; continue to beat until whites hold short, distinct peaks. Set aside.
In another bowl, combine butter, remaining 1/2 cup sugar, lemon peel and egg yolks. Beat on high speed until mixture is thick and lemon-colored. Stir in buttermilk, lemon juice and flour. Add about 1/4 of the egg whites to batter; stir to mix well, Gently, but thoroughly, fold in remaining whites.
Pour batter into souffle dish. Set dish (in baking pan) on middle rack of oven. Pour boiling water into BAKING PAN up to the level of the batter in the souffle dish. Bake until top of pudding is a rich brown and center feels firm when lightly pressed, about 1 hour. Serve pudding hot or cool, spooning portions up from the bottom of the baking dish to get the lemon sauce that has formed beneath the pudding.
Nutritional Information Per Serving: Calories: 192; Fat: 6 g; Sodium: 100 mg; Cholesterol: 72 mg; Carbohydrates: 32 g
Diabetic Exchanges: 2 Bread/Starch, 1 Fat
DUTCH APPLE PIE
Servings: 12
View recipe: http://diabeticgourmet.com/recipes/html/50.shtml
Ingredients
1/4 cup flour
1/2 cup quick cooking oats
1/2 teaspoon cinnamon
5 cup sliced baking apples
Sweetener equal to 1/2 cup sugar
1/2 cup unsweetened frozen apple juice concentrate
Pie crust for 1 crust pie
Topping:
1/4 cup flour
1/2 cup quick cooking oats
Sweetener to equal 1/2 cup brown sugar
1 teaspoon cinnamon
1 package sugarfree instant vanilla pudding mix
1/2 cup butter or margarine
Directions
Mix flour, oats, cinnamon, and sweetener with a fork.
Pour over sliced apples and mix well.
Pour apple juice over top of apples and mix well again.
Put apple mixture in pie crust; set aside.
For topping:
Mix dry ingredients with fork.
Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.
Bake at 400 degrees for 45-55 minutes.
Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg ; Carbohydrates: 25 g
GOLDEN PEANUT BUTTER COOKIES
Yield: 40 cookies
Serving size: 1 cookie
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/787.shtml
Ingredients
1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat
Thursday, May 23, 2019
Thursday Recipes
Here are today's yummy offerings, which include Chicken and Spinach Salad and Mini Chocolate Mint Cheesecakes. Enjoy!
BAKED CHICKEN TENDERS
This recipe begins, “Make healthier chicken tenders at home using common corn flake crumbs, spices and herbs. These are also great for game day and kids love them! The nutritional information is for the chicken thigh version. If using chicken breast, the fat content will be reduced to about 3 total grams.”
Source: USDA; CNPP
Recipe Yield: 4 servings.
View this online at https://diabeticgourmet.com/diabetic-recipe/baked-chicken-tenders.
Ingredients
1 pound chicken thighs or breast, boneless, skinless
1 cup cereal crumbs, cornflake type
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika
Directions
Preheat oven to 400 degrees.
Lightly grease a cooking sheet.
Cut chicken into bite-sized pieces.
Place cornflakes in plastic bag and crush by using a rolling pin.
Add remaining ingredients to the crushed cornflakes. Close bag tightly and shake until blended.
Add a few of the chicken pieces at a time to crumb mixture and shake until evenly coated.
Place chicken pieces on cooking sheet so they are not touching.
Bake until golden brown, about 12-14 minutes.
Serve hot.
Nutritional Information Per Serving: Calories: 141; Fat: 5 g; Saturated Fat: 2 g; Fiber: 1 g; Sodium: 344 mg; Cholesterol: 84 mg; Protein: 17 g; Carbohydrates: 7 g; Sugars: 1 g
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
MINI MEATBALL APPETIZERS WITH APRICOT DIP
Yield: 36 mini meatballs, 1 per serving
View online at https://diabeticgourmet.com/diabetic-recipes/mini-meatball-appetizers-with-apricot-dip.
Ingredients
1 pound Ground Beef (96% lean)
1/4 cup seasoned dry bread crumbs
2 egg whites or 1 egg, beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
Dip:
3/4 cup apricot preserves
3/4 cup barbecue sauce
2 tablespoons Dijon-style mustard
Directions
Heat oven to 400F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 15 to 17 minutes.
Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).
To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.
Nutritional Information Per Serving: Calories: 45; Fat: 1 g; Fiber: 0.1 g; Sodium: 126 mg; Cholesterol: 7 mg; Protein: 3 g; Carbohydrates: 7 g
HEARTY MUSHROOM BARLEY SOUP
Prep Time: 25 Minutes; Cost: $; Servings: 8; Difficulty Level: 2
Source: Suzi Castle's Deliciously Healthy Favorite Foods
Book Title: Suzi Castle's Deliciously Healthy Favorite Foods
View this online at https://diabeticgourmet.com/diabetic-recipes/hearty-mushroom-barley-soup.
Ingredients
2 cups each: low-sodium chicken broth & water
1/2 cup barley
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, chopped
1/2 pound mushrooms, thickly sliced
1/8 tsp pepper
5 ounces frozen peas
8 ounces cooked chicken breast, cubed
1 can (10-3/4oz.) condensed cream of chicken soup
1/2 cup nonfat milk
Directions
In a covered pan, simmer chicken broth, water, and barley for 30 minutes.
Add carrots, celery, onion, mushrooms, and pepper. Simmer, covered, for 10 minutes. Add peas, chicken, soup, and milk. Simmer for 5 minutes longer.
Nutritional Information Per Serving: Calories: 195; Fat: 5 g; Sodium: 385 mg; Cholesterol: 24 mg; Protein: 11 g; Carbohydrates: 23 g
Diabetic Exchanges: 1 lean meat, 1-1/2 bread
ASIAN CHICKEN AND SLAW
Recipe Yield: Servings: 4
Source: Family Circle's "All-time Favorite Recipes"
Book Title: Family Circle's "All-time Favorite Recipes
View this online at https://diabeticgourmet.com/diabetic-recipes/asian-chicken-and-slaw.
Ingredients
1-1/4 pounds ground chicken
3 cloves garlic, minced
2 green onions (including some green), finely chopped
1 tablespoon grated fresh ginger
1 can (8 ounces) water chestnuts, drained and chopped
2 tablespoons dark Asian sesame oil
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 package (16 ounces) shredded coleslaw mix
1/4 cup beef broth
Directions
Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.
Nutritional Information Per Serving: Calories: 344; Fat: 16 g; Sodium: 579 mg; Protein: 32 g; Carbohydrates: 5 g
Diabetic Exchanges: 3 Low-Fat Meat; 2 Fat
CHICKEN AND SPINACH SALAD
Recipe Yield: Yield: 14 cups (7 - 2 cups servings)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-spinach-salad.
Ingredients
6 oz. fresh spinach
2 oranges, peeled and cut into chunks
2 cups cooked and cubed chicken
2 cups fresh strawberries
Dressing:
2 Tbsp. red wine vinegar
3 Tbsp. orange juice
1-1/2 Tbsp. canola oil
1/4 tsp. dry mustard
1/3 tsp. poppy seeds
Directions
Mix dressing ingredients and regrigerate. Wash spinach and tear into bite size pieces. Add oranges, chicken and strawberries. Serve with dressing.
Nutritional Information Per Serving: Calories: 135; Fat: 4 g; Sodium: 46 mg; Cholesterol: 31 mg;Carbohydrates: 10 g
Diabetic Exchanges: 1 fruit, 1 1/2 lean meat
BAKED CHICKEN TENDERS
This recipe begins, “Make healthier chicken tenders at home using common corn flake crumbs, spices and herbs. These are also great for game day and kids love them! The nutritional information is for the chicken thigh version. If using chicken breast, the fat content will be reduced to about 3 total grams.”
Source: USDA; CNPP
Recipe Yield: 4 servings.
View this online at https://diabeticgourmet.com/diabetic-recipe/baked-chicken-tenders.
Ingredients
1 pound chicken thighs or breast, boneless, skinless
1 cup cereal crumbs, cornflake type
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika
Directions
Preheat oven to 400 degrees.
Lightly grease a cooking sheet.
Cut chicken into bite-sized pieces.
Place cornflakes in plastic bag and crush by using a rolling pin.
Add remaining ingredients to the crushed cornflakes. Close bag tightly and shake until blended.
Add a few of the chicken pieces at a time to crumb mixture and shake until evenly coated.
Place chicken pieces on cooking sheet so they are not touching.
Bake until golden brown, about 12-14 minutes.
Serve hot.
Nutritional Information Per Serving: Calories: 141; Fat: 5 g; Saturated Fat: 2 g; Fiber: 1 g; Sodium: 344 mg; Cholesterol: 84 mg; Protein: 17 g; Carbohydrates: 7 g; Sugars: 1 g
MINI CHOCOLATE MINT CHEESECAKES
Recipe Yield: Makes 24 servings
Source: Jennie-O
View online at https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes.
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creme de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Notes:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 25 mg; Protein: 1 g; Carbohydrates: 9 g; Sugars: 7 g
MINI MEATBALL APPETIZERS WITH APRICOT DIP
Yield: 36 mini meatballs, 1 per serving
View online at https://diabeticgourmet.com/diabetic-recipes/mini-meatball-appetizers-with-apricot-dip.
Ingredients
1 pound Ground Beef (96% lean)
1/4 cup seasoned dry bread crumbs
2 egg whites or 1 egg, beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
Dip:
3/4 cup apricot preserves
3/4 cup barbecue sauce
2 tablespoons Dijon-style mustard
Directions
Heat oven to 400F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 15 to 17 minutes.
Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).
To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.
Nutritional Information Per Serving: Calories: 45; Fat: 1 g; Fiber: 0.1 g; Sodium: 126 mg; Cholesterol: 7 mg; Protein: 3 g; Carbohydrates: 7 g
HEARTY MUSHROOM BARLEY SOUP
Prep Time: 25 Minutes; Cost: $; Servings: 8; Difficulty Level: 2
Source: Suzi Castle's Deliciously Healthy Favorite Foods
Book Title: Suzi Castle's Deliciously Healthy Favorite Foods
View this online at https://diabeticgourmet.com/diabetic-recipes/hearty-mushroom-barley-soup.
Ingredients
2 cups each: low-sodium chicken broth & water
1/2 cup barley
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, chopped
1/2 pound mushrooms, thickly sliced
1/8 tsp pepper
5 ounces frozen peas
8 ounces cooked chicken breast, cubed
1 can (10-3/4oz.) condensed cream of chicken soup
1/2 cup nonfat milk
Directions
In a covered pan, simmer chicken broth, water, and barley for 30 minutes.
Add carrots, celery, onion, mushrooms, and pepper. Simmer, covered, for 10 minutes. Add peas, chicken, soup, and milk. Simmer for 5 minutes longer.
Nutritional Information Per Serving: Calories: 195; Fat: 5 g; Sodium: 385 mg; Cholesterol: 24 mg; Protein: 11 g; Carbohydrates: 23 g
Diabetic Exchanges: 1 lean meat, 1-1/2 bread
ASIAN CHICKEN AND SLAW
Recipe Yield: Servings: 4
Source: Family Circle's "All-time Favorite Recipes"
Book Title: Family Circle's "All-time Favorite Recipes
View this online at https://diabeticgourmet.com/diabetic-recipes/asian-chicken-and-slaw.
Ingredients
1-1/4 pounds ground chicken
3 cloves garlic, minced
2 green onions (including some green), finely chopped
1 tablespoon grated fresh ginger
1 can (8 ounces) water chestnuts, drained and chopped
2 tablespoons dark Asian sesame oil
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 package (16 ounces) shredded coleslaw mix
1/4 cup beef broth
Directions
Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.
Nutritional Information Per Serving: Calories: 344; Fat: 16 g; Sodium: 579 mg; Protein: 32 g; Carbohydrates: 5 g
Diabetic Exchanges: 3 Low-Fat Meat; 2 Fat
CHICKEN AND SPINACH SALAD
Recipe Yield: Yield: 14 cups (7 - 2 cups servings)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-spinach-salad.
Ingredients
6 oz. fresh spinach
2 oranges, peeled and cut into chunks
2 cups cooked and cubed chicken
2 cups fresh strawberries
Dressing:
2 Tbsp. red wine vinegar
3 Tbsp. orange juice
1-1/2 Tbsp. canola oil
1/4 tsp. dry mustard
1/3 tsp. poppy seeds
Directions
Mix dressing ingredients and regrigerate. Wash spinach and tear into bite size pieces. Add oranges, chicken and strawberries. Serve with dressing.
Nutritional Information Per Serving: Calories: 135; Fat: 4 g; Sodium: 46 mg; Cholesterol: 31 mg;Carbohydrates: 10 g
Diabetic Exchanges: 1 fruit, 1 1/2 lean meat
Tuesday, September 5, 2017
Tuesday Recipes
Here are today's six yummy diabetic recipes to get you through the day, including Mini Chocolate Mint Cheesecakes and Mushroom Meatloaf. Enjoy!
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings
Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Author: Robyn Webb
Find this recipe at: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Fat: 9 g; Sodium: 110 mg; Cholesterol: 100 mg; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
GRILLED STEAK AND WATERMELON SALAD
Makes 4 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/1106.shtml
Ingredients
4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)
Salt and pepper
8 cups baby arugula or spinach leaves
1/4 cup reduced-fat balsamic or Italian dressing
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/4 cup crumbled reduced-fat feta cheese
Directions
Combine coriander and cumin; press evenly onto beef steaks.
Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates.
Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.
Nutritional Information Per Serving: Calories: 285; Protein: 29 g; Fat: 9 g; Sodium: 341 mg; Cholesterol: 71 mg; Saturated Fat: 3 g; Dietary Fiber: 4.1 g; Carbohydrates: 26 g
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE
Makes 4 servings.
View online with photo: http://diabeticgourmet.com/recipes/html/1297.shtml
Ingredients
1-1/2 pounds beef Chuck Steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese
Directions
Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil.
Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.
Nutritional Information Per Serving: Calories: 412; Protein: 42 g; Fat: 12 g; Sodium: 991 mg; Cholesterol: 114 mg; Saturated Fat: 4 g; Carbohydrates: 23 g
MARINATED GREEN BEANS
Yield: 1/2 cup
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print: http://diabeticgourmet.com/recipes/html/791.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving (1/2 cup): Calories: 30, Fat: 1 g, Cholesterol: 0 mg, Sodium: 47 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g, Diabetic Exchanges: 1 Vegetable
MUSHROOM MEATLOAF
Yield: 8 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/739.shtml
Ingredients
1-1/2 pounds 95-percent-lean ground beef or ground turkey
2 cups very finely chopped fresh mushrooms
3/4 cup very finely chopped onion
3/4 cup quick-cooking (1-minute) oats
8-ounce can tomato sauce with roasted garlic or Italian herbs
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 4.4 g; Sodium: 399 mg; Cholesterol: 45 mg; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings
Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Author: Robyn Webb
Find this recipe at: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Fat: 9 g; Sodium: 110 mg; Cholesterol: 100 mg; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
GRILLED STEAK AND WATERMELON SALAD
Makes 4 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/1106.shtml
Ingredients
4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)
Salt and pepper
8 cups baby arugula or spinach leaves
1/4 cup reduced-fat balsamic or Italian dressing
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/4 cup crumbled reduced-fat feta cheese
Directions
Combine coriander and cumin; press evenly onto beef steaks.
Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates.
Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.
Nutritional Information Per Serving: Calories: 285; Protein: 29 g; Fat: 9 g; Sodium: 341 mg; Cholesterol: 71 mg; Saturated Fat: 3 g; Dietary Fiber: 4.1 g; Carbohydrates: 26 g
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE
Makes 4 servings.
View online with photo: http://diabeticgourmet.com/recipes/html/1297.shtml
Ingredients
1-1/2 pounds beef Chuck Steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese
Directions
Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil.
Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.
Nutritional Information Per Serving: Calories: 412; Protein: 42 g; Fat: 12 g; Sodium: 991 mg; Cholesterol: 114 mg; Saturated Fat: 4 g; Carbohydrates: 23 g
MARINATED GREEN BEANS
Yield: 1/2 cup
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print: http://diabeticgourmet.com/recipes/html/791.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving (1/2 cup): Calories: 30, Fat: 1 g, Cholesterol: 0 mg, Sodium: 47 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g, Diabetic Exchanges: 1 Vegetable
MUSHROOM MEATLOAF
Yield: 8 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/739.shtml
Ingredients
1-1/2 pounds 95-percent-lean ground beef or ground turkey
2 cups very finely chopped fresh mushrooms
3/4 cup very finely chopped onion
3/4 cup quick-cooking (1-minute) oats
8-ounce can tomato sauce with roasted garlic or Italian herbs
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 4.4 g; Sodium: 399 mg; Cholesterol: 45 mg; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
Saturday, July 29, 2017
Desserts
Is there a better way to end a meal than with a yummy dessert? And what better way to end the week than with six yummy dessert recipes, including Chocolate Filled Cake Roll and Very Blueberry Sundaes. Enjoy!
ANGEL PECAN CUPCAKES
Yield: 12 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=746
Online version: http://diabeticgourmet.com/recipes/html/746.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
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
CHOCOLATE-DIPPED STRAWBERRIES
Yield: 8 servings
Serving Size: 3 strawberries
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=754
Online version: http://diabeticgourmet.com/recipes/html/754.shtml
Ingredients
2 pint baskets California strawberries
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Finely chopped toasted almonds or pistachios (optional)
Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g
NEW YORK CHEESECAKE
9 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=794
Online version: http://diabeticgourmet.com/recipes/html/794.shtml
Source: The Diabetes Snack Munch Nibble Nosh Book
Ingredients
3/4 cup very finely ground pecans (1 cup whole pecans)
1 (15 ounce) carton part-skim ricotta cheese
1 cup plain low-fat yogurt
1 cup Splenda
1/2 cup fat-free liquid egg substitute
2 tablespoons white flour
1 tablespoon vanilla extract
Zest (grated rind) of one small lemon
1 (8 ounce) package cream cheese, at room temperature
Directions
Preheat the oven to 350 degrees F.
Spray a 10-inch springform pan with nonstick spray.
Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.
In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.
Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth - an additional 1-1/2 to 2 minutes.
Carefully spoon the mixture over the ground pecans.
Bake in the center of the preheated oven for 15 minutes.
Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.
Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.
Nutritional Information Per Serving: Calories: 272; Protein: 11 g; Fat: 21 g; Sodium: 178 mg; Cholesterol: 45 mg; Saturated Fat: 9 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=793
Online version: http://diabeticgourmet.com/recipes/html/793.shtml
Source: The Complete Diabetes Prevention Plan
Ingredients
Sauce:1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth.
Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 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
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337
View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
ANGEL PECAN CUPCAKES
Yield: 12 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=746
Online version: http://diabeticgourmet.com/recipes/html/746.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
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
CHOCOLATE-DIPPED STRAWBERRIES
Yield: 8 servings
Serving Size: 3 strawberries
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=754
Online version: http://diabeticgourmet.com/recipes/html/754.shtml
Ingredients
2 pint baskets California strawberries
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Finely chopped toasted almonds or pistachios (optional)
Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g
NEW YORK CHEESECAKE
9 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=794
Online version: http://diabeticgourmet.com/recipes/html/794.shtml
Source: The Diabetes Snack Munch Nibble Nosh Book
Ingredients
3/4 cup very finely ground pecans (1 cup whole pecans)
1 (15 ounce) carton part-skim ricotta cheese
1 cup plain low-fat yogurt
1 cup Splenda
1/2 cup fat-free liquid egg substitute
2 tablespoons white flour
1 tablespoon vanilla extract
Zest (grated rind) of one small lemon
1 (8 ounce) package cream cheese, at room temperature
Directions
Preheat the oven to 350 degrees F.
Spray a 10-inch springform pan with nonstick spray.
Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.
In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.
Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth - an additional 1-1/2 to 2 minutes.
Carefully spoon the mixture over the ground pecans.
Bake in the center of the preheated oven for 15 minutes.
Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.
Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.
Nutritional Information Per Serving: Calories: 272; Protein: 11 g; Fat: 21 g; Sodium: 178 mg; Cholesterol: 45 mg; Saturated Fat: 9 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=793
Online version: http://diabeticgourmet.com/recipes/html/793.shtml
Source: The Complete Diabetes Prevention Plan
Ingredients
Sauce:1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth.
Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 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
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337
View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
Thursday, April 13, 2017
Desserts
“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” - Erma Bombeck. (Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 42.)
Back in November 2016, I started another blog, Quote of the Day. While looking for quotes, this one from Erma Bombeck – my mom's favorite humorous columnist – jumped out as for a dessert post on one of my food blogs. I might post a few more on occasion.
It seems most of us occasionally want something snacky. I know I do! With that in mind, here are today's six dessert recipes to help you through the day (and for “whenever”), including Espresso Cream Roll and Dutch Apple Pie. Enjoy!
SUGAR FREE BLUEBERRY PIE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/51.shtml
Ingredients
4 cup blueberries, fresh or thawed frozen (unsweetened)
4 teaspoons Sweet and Low
1/4 teaspoons cinnamon
1/8 teaspoons nutmeg
1 tablespoons lemon juice
2 tablespoons quick tapioca
8-10 drops liquid butter flavoring
1 pie crust
Directions
Line 10" pie plate with crust.
Pick over, wash and drain berries.
Mix next 6 ingredients together in small bowl.
Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.
Cover with top crust, slit for steam to escape.
Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.
Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.
DUTCH APPLE PIE
Servings: 12
Find this recipe at: http://diabeticgourmet.com/recipes/html/50.shtml
Ingredients
1/4 cup flour
1/2 cup quick cooking oats
1/2 teaspoon cinnamon
5 cup sliced baking apples
Sweetener equal to 1/2 cup sugar
1/2 cup unsweetened frozen apple juice concentrate
Pie crust for 1 crust pie
Topping:1/4 cup flour
1/2 cup quick cooking oats
Sweetener to equal 1/2 cup brown sugar
1 teaspoon cinnamon
1 package sugar free instant vanilla pudding mix
1/2 cup butter or margarine
Directions
Mix flour, oats, cinnamon, and sweetener with a fork.
Pour over sliced apples and mix well.
Pour apple juice over top of apples and mix well again.
Put apple mixture in pie crust; set aside.
For topping:
Mix dry ingredients with fork.
Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.
Bake at 400 degrees for 45-55 minutes.
Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg; Carbohydrates: 25 g; Exchanges: 2 Bread, 3 Fat, and 1 Fruit
PEANUT BUTTER AND JELLY CHEESECAKE
Servings: 8
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/47.shtml
Ingredients
2 (8-ounce) packages Philadelphia fat-free cream cheese
1/4 cup reduced fat peanut butter
1 (4-serving) package JELL-O sugar free instant vanilla pudding
2/3 cup nonfat dry milk powder
1 cup water
3/4 cup Cool Whip Lite
1 (6-ounce) Keebler graham cracker pie crust
1/2 cup grape spreadable fruit spread
2 tablespoon dry roasted peanuts
Directions
In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
Spread mixture evenly into piecrust.
Refrigerate while preparing topping.
In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
Evenly spread topping mixture over filling mixture.
Sprinkle peanuts evenly over top.
Refrigerate at least 30 minutes.
Nutritional Information Per Serving: Calories: 289; Protein: 13 g; Fat: 9 g; Carbohydrates: 22.5 g; Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337
View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
PEACH AND RASPBERRY CRUMBLE
This is from Diabetes Self-Management
Yield: 6 servings.
Prep time: 15 minutes. Baking time: 30-35 minutes.
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, and cinnamon and mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 – 35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
ESPRESSO CREAM ROLL
Servings: 10
Source: Sweet N' Low
Find this recipe at: http://diabeticgourmet.com/recipes/html/190.shtml
Ingredients
Cake
4 eggs, separated
4 tablespoons granulated sugar, divided
1 teaspoon Sweet'N Low
2 tablespoons water
1 teaspoon vanilla extract
1/4 cup cake flour
4 tablespoons unsweetened cocoa powder, divided
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon confectioner's sugar
Filling
2 teaspoons hot water
1 teaspoon instant espresso coffee
2 cups part-skim ricotta cheese
2 tablespoons lowfat vanilla yogurt
1 tablespoon unsweetened cocoa powder
3/4 teaspoon Sweet'N Low
1 tablespoon granulated sugar
Directions
Preheat oven to 325F. Spray 15-1/2 x 10-1/2-inch jelly-roll pan with nonstick cooking spray; line pan with waxed paper; spray paper with cooking spray. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar, continuing to beat until stiff but not dry. In large bowl, beat egg yolks, 1 teaspoon Sweet'N Low and remaining 2 tablespoons sugar until thick and lemon colored. Beat in water and vanilla.
In small bowl, stir together cake flour, 3 tablespoons cocoa, baking powder and salt; beat into egg-yolk mixture. Gently fold egg whites into egg-yolk mixture. Spread batter in pan. Bake 12 to 15 minutes or until cake springs back when touched in center. Immediately invert cake onto paper towel sprinkled with 1 tablespoon cocoa. Peel waxed paper from cake. Starting at narrow end, roll cake with towel, jelly-roll fashion. Place cake, seam-side down, on wire rack to cool completely.
Meanwhile, prepare filling: In cup, mix hot water with instant espresso coffee until completely dissolved. In large bowl with mixer at medium speed, beat ricotta cheese, yogurt, 1 tablespoon cocoa, 3/4 teaspoon Sweet'N Low, granulated sugar and coffee mixture until smooth. Cover and refrigerate until ready to use.
Unroll cake. Spread with filling, reserving 1/4 cup for garnish. Roll cake without towel. Using small strainer, sprinkle cake with confectioner's sugar. Pipe on remaining filling. Serve immediately or refrigerate.
Nutritional Information Per Serving: Calories: 121; Protein: 7 g; Fat: 5 g; Sodium: 103 mg; Cholesterol: 84 mg; Carbohydrates: 11 g; Exchanges: 1 Starch, 1 Fat
Back in November 2016, I started another blog, Quote of the Day. While looking for quotes, this one from Erma Bombeck – my mom's favorite humorous columnist – jumped out as for a dessert post on one of my food blogs. I might post a few more on occasion.
It seems most of us occasionally want something snacky. I know I do! With that in mind, here are today's six dessert recipes to help you through the day (and for “whenever”), including Espresso Cream Roll and Dutch Apple Pie. Enjoy!
SUGAR FREE BLUEBERRY PIE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/51.shtml
Ingredients
4 cup blueberries, fresh or thawed frozen (unsweetened)
4 teaspoons Sweet and Low
1/4 teaspoons cinnamon
1/8 teaspoons nutmeg
1 tablespoons lemon juice
2 tablespoons quick tapioca
8-10 drops liquid butter flavoring
1 pie crust
Directions
Line 10" pie plate with crust.
Pick over, wash and drain berries.
Mix next 6 ingredients together in small bowl.
Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.
Cover with top crust, slit for steam to escape.
Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.
Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.
DUTCH APPLE PIE
Servings: 12
Find this recipe at: http://diabeticgourmet.com/recipes/html/50.shtml
Ingredients
1/4 cup flour
1/2 cup quick cooking oats
1/2 teaspoon cinnamon
5 cup sliced baking apples
Sweetener equal to 1/2 cup sugar
1/2 cup unsweetened frozen apple juice concentrate
Pie crust for 1 crust pie
Topping:1/4 cup flour
1/2 cup quick cooking oats
Sweetener to equal 1/2 cup brown sugar
1 teaspoon cinnamon
1 package sugar free instant vanilla pudding mix
1/2 cup butter or margarine
Directions
Mix flour, oats, cinnamon, and sweetener with a fork.
Pour over sliced apples and mix well.
Pour apple juice over top of apples and mix well again.
Put apple mixture in pie crust; set aside.
For topping:
Mix dry ingredients with fork.
Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.
Bake at 400 degrees for 45-55 minutes.
Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg; Carbohydrates: 25 g; Exchanges: 2 Bread, 3 Fat, and 1 Fruit
PEANUT BUTTER AND JELLY CHEESECAKE
Servings: 8
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/47.shtml
Ingredients
2 (8-ounce) packages Philadelphia fat-free cream cheese
1/4 cup reduced fat peanut butter
1 (4-serving) package JELL-O sugar free instant vanilla pudding
2/3 cup nonfat dry milk powder
1 cup water
3/4 cup Cool Whip Lite
1 (6-ounce) Keebler graham cracker pie crust
1/2 cup grape spreadable fruit spread
2 tablespoon dry roasted peanuts
Directions
In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
Spread mixture evenly into piecrust.
Refrigerate while preparing topping.
In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
Evenly spread topping mixture over filling mixture.
Sprinkle peanuts evenly over top.
Refrigerate at least 30 minutes.
Nutritional Information Per Serving: Calories: 289; Protein: 13 g; Fat: 9 g; Carbohydrates: 22.5 g; Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337
View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
PEACH AND RASPBERRY CRUMBLE
This is from Diabetes Self-Management
Yield: 6 servings.
Prep time: 15 minutes. Baking time: 30-35 minutes.
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, and cinnamon and mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 – 35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
ESPRESSO CREAM ROLL
Servings: 10
Source: Sweet N' Low
Find this recipe at: http://diabeticgourmet.com/recipes/html/190.shtml
Ingredients
Cake
4 eggs, separated
4 tablespoons granulated sugar, divided
1 teaspoon Sweet'N Low
2 tablespoons water
1 teaspoon vanilla extract
1/4 cup cake flour
4 tablespoons unsweetened cocoa powder, divided
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon confectioner's sugar
Filling
2 teaspoons hot water
1 teaspoon instant espresso coffee
2 cups part-skim ricotta cheese
2 tablespoons lowfat vanilla yogurt
1 tablespoon unsweetened cocoa powder
3/4 teaspoon Sweet'N Low
1 tablespoon granulated sugar
Directions
Preheat oven to 325F. Spray 15-1/2 x 10-1/2-inch jelly-roll pan with nonstick cooking spray; line pan with waxed paper; spray paper with cooking spray. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar, continuing to beat until stiff but not dry. In large bowl, beat egg yolks, 1 teaspoon Sweet'N Low and remaining 2 tablespoons sugar until thick and lemon colored. Beat in water and vanilla.
In small bowl, stir together cake flour, 3 tablespoons cocoa, baking powder and salt; beat into egg-yolk mixture. Gently fold egg whites into egg-yolk mixture. Spread batter in pan. Bake 12 to 15 minutes or until cake springs back when touched in center. Immediately invert cake onto paper towel sprinkled with 1 tablespoon cocoa. Peel waxed paper from cake. Starting at narrow end, roll cake with towel, jelly-roll fashion. Place cake, seam-side down, on wire rack to cool completely.
Meanwhile, prepare filling: In cup, mix hot water with instant espresso coffee until completely dissolved. In large bowl with mixer at medium speed, beat ricotta cheese, yogurt, 1 tablespoon cocoa, 3/4 teaspoon Sweet'N Low, granulated sugar and coffee mixture until smooth. Cover and refrigerate until ready to use.
Unroll cake. Spread with filling, reserving 1/4 cup for garnish. Roll cake without towel. Using small strainer, sprinkle cake with confectioner's sugar. Pipe on remaining filling. Serve immediately or refrigerate.
Nutritional Information Per Serving: Calories: 121; Protein: 7 g; Fat: 5 g; Sodium: 103 mg; Cholesterol: 84 mg; Carbohydrates: 11 g; Exchanges: 1 Starch, 1 Fat
Tuesday, April 4, 2017
Tuesday Recipes
Here are today's six recipes to help you through the day, including Buffalo Style Tacos and Caribbean Chicken. Enjoy!
CARIBBEAN CHICKEN
Prep Time: 15 Minutes - Cost: $
Servings: 6; 1 serving = 1-1/4 cup - Difficulty Level: 2
Source: Gourmet Inspirations Healthy Cooking
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/67.shtml
Note: If you're like me and don't keep alcohol around, feel free to substitute 3 tablespoons of water in place of the dry white wine.
Ingredients
2 teaspoons oil
6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney (fruit sweetened)
1/2 teaspoon thyme
1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves
1/4 teaspoon dry mustard
1-1/2 cup low sodium chicken broth
3 tablespoons dry white wine
2 teaspoons coconut flavoring
Directions
In a large skillet, heat oil to medium high, and saute chicken pieces until brown.
Remove chicken, set aside.
Saute garlic and onion in skillet until soft, and golden.
Stir in chutney and spices and cook one minute.
Add broth and wine, and heat through, stirring constantly.
Return chicken to sauce, reduce heat, and simmer 15 minutes.
Stir in coconut flavoring.
Serve over hot rice.
Nutritional Information Per Serving: Calories: 160; Protein: 19 g; Fat: 6 g; Sodium: 44 mg; Carbohydrates: 6 g; Exchanges: 3 low-fat meat; 1/3 fruit
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
ROASTED CARROTS AND PARSNIPS
This recipe begins, “This side dish is simple yet impressive, perfect for guests and special dinners. Both carrots and parsnips are true root vegetables!”
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1336
View recipe with photo: http://diabeticgourmet.com/recipes/html/1336.shtml
Ingredients
1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup chopped fresh parsley
Directions
Heat oven to 425F.
Cut carrots and parsnips in half then in half lengthwise.
Place on large rimmed baking pan toss with olive oil.
Season with salt and pepper.
Bake 30 to 40 minutes or until parsnips are tender, stirring once.
Sprinkle with parsley.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 3.5 g; Sodium: 40 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 14 g
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337
View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
VEGETARIAN CURRY
From Diabetic Connect
This can be viewed online at http://www.diabeticconnect.com/diabetic-recipes/general/292-vegetarian-curry
Ingredients
3 potatoes chopped
1 cauliflower chopped
1 1/2 cup green peas
3 tomatoes chopped
3/4 tsp tumeric
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp curry
1 cup of water
Directions
Place all ingredients in a crock pot or slow cooker. Cook on low for five to six hours.
Nutritional Facts: Servings: 3; calories: 125; cholesterol: 0 mg; sodium: 23 mg; total carbs: 26 g; dietary fiber: 6 g; protein 5 g
SAUTEED SPINACH
Servings: 4
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=18
View recipe with photo: http://diabeticgourmet.com/recipes/html/18.shtml
Ingredients
1 pound raw spinach
2 tablespoons olive oil
1 fresh tomato
2 cloves garlic
Directions
Wash spinach thoroughly and drain.
Saute tomato and garlic in olive oil in a large saute pan.
Add spinach, cover and cook over low heat for 5 minutes, stirring a few times.
Add salt and pepper to taste.
Cook, uncovered, 5 minutes longer, stirring occasionally.
Nutritional Information Per Serving: Calories: 108; Protein: 3.9 g; Fat: 7 g; Sodium: 94 mg; Carbohydrates: 4 g; Exchanges: 1 Vegetable; 1-1/2 Fat
CARIBBEAN CHICKEN
Prep Time: 15 Minutes - Cost: $
Servings: 6; 1 serving = 1-1/4 cup - Difficulty Level: 2
Source: Gourmet Inspirations Healthy Cooking
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/67.shtml
Note: If you're like me and don't keep alcohol around, feel free to substitute 3 tablespoons of water in place of the dry white wine.
Ingredients
2 teaspoons oil
6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney (fruit sweetened)
1/2 teaspoon thyme
1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves
1/4 teaspoon dry mustard
1-1/2 cup low sodium chicken broth
3 tablespoons dry white wine
2 teaspoons coconut flavoring
Directions
In a large skillet, heat oil to medium high, and saute chicken pieces until brown.
Remove chicken, set aside.
Saute garlic and onion in skillet until soft, and golden.
Stir in chutney and spices and cook one minute.
Add broth and wine, and heat through, stirring constantly.
Return chicken to sauce, reduce heat, and simmer 15 minutes.
Stir in coconut flavoring.
Serve over hot rice.
Nutritional Information Per Serving: Calories: 160; Protein: 19 g; Fat: 6 g; Sodium: 44 mg; Carbohydrates: 6 g; Exchanges: 3 low-fat meat; 1/3 fruit
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
ROASTED CARROTS AND PARSNIPS
This recipe begins, “This side dish is simple yet impressive, perfect for guests and special dinners. Both carrots and parsnips are true root vegetables!”
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1336
View recipe with photo: http://diabeticgourmet.com/recipes/html/1336.shtml
Ingredients
1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup chopped fresh parsley
Directions
Heat oven to 425F.
Cut carrots and parsnips in half then in half lengthwise.
Place on large rimmed baking pan toss with olive oil.
Season with salt and pepper.
Bake 30 to 40 minutes or until parsnips are tender, stirring once.
Sprinkle with parsley.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 3.5 g; Sodium: 40 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 14 g
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337
View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
VEGETARIAN CURRY
From Diabetic Connect
This can be viewed online at http://www.diabeticconnect.com/diabetic-recipes/general/292-vegetarian-curry
Ingredients
3 potatoes chopped
1 cauliflower chopped
1 1/2 cup green peas
3 tomatoes chopped
3/4 tsp tumeric
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp curry
1 cup of water
Directions
Place all ingredients in a crock pot or slow cooker. Cook on low for five to six hours.
Nutritional Facts: Servings: 3; calories: 125; cholesterol: 0 mg; sodium: 23 mg; total carbs: 26 g; dietary fiber: 6 g; protein 5 g
SAUTEED SPINACH
Servings: 4
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=18
View recipe with photo: http://diabeticgourmet.com/recipes/html/18.shtml
Ingredients
1 pound raw spinach
2 tablespoons olive oil
1 fresh tomato
2 cloves garlic
Directions
Wash spinach thoroughly and drain.
Saute tomato and garlic in olive oil in a large saute pan.
Add spinach, cover and cook over low heat for 5 minutes, stirring a few times.
Add salt and pepper to taste.
Cook, uncovered, 5 minutes longer, stirring occasionally.
Nutritional Information Per Serving: Calories: 108; Protein: 3.9 g; Fat: 7 g; Sodium: 94 mg; Carbohydrates: 4 g; Exchanges: 1 Vegetable; 1-1/2 Fat
Monday, April 3, 2017
Meatless Monday
It's Monday, the beginning of the work week, and time for another round of Meatless Monday recipes. Here are six diabetic vegetarian recipes to help you through the day, including Roasted-Vegetable Lasagna and Mini Chocolate Mint Cheesecakes. (Doesn't that sound yummy? Chocolate? Mint? Cheesecake? Yum!) Enjoy!
ASPARAGUS AND EDAMAME SALAD
This recipe begins, “This quick and easy Asparagus and Edamame Salad, features fresh spring vegetables tossed with a simple lemon vinaigrette.”
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1334
View recipe with photo: http://diabeticgourmet.com/recipes/html/1334.shtml
Ingredients
1 bunch asparagus, cut into 2-inch pieces
8 cups green leaf lettuce leaves, torn
1 cup sliced radishes
1 fennel bulb, thinly sliced
1 cup frozen shelled edamame, thawed
1/4 cup fresh mint leaves, torn
1 hard-boiled egg, chopped
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
Directions
Bring medium saucepan of salted water to a boil.
Add asparagus and cook 1 minute or until crisp tender.
Immediately plunge in ice water; drain completely.
In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
In small bowl, whisk together lemon juice, olive oil, salt and sugar.
Drizzle desired amount over salad and toss.
Nutritional Information Per Serving: Calories: 180; Protein: 4 g; Fat: 16 g; Sodium: 160 mg; Cholesterol: 20 mg; Saturated Fat: 2.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g
ROASTED CARROTS AND PARSNIPS
This recipe begins, “This side dish is simple yet impressive, perfect for guests and special dinners. Both carrots and parsnips are true root vegetables!”
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1336
View recipe with photo: http://diabeticgourmet.com/recipes/html/1336.shtml
Ingredients
1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup chopped fresh parsley
Directions
Heat oven to 425F.
Cut carrots and parsnips in half then in half lengthwise.
Place on large rimmed baking pan toss with olive oil.
Season with salt and pepper.
Bake 30 to 40 minutes or until parsnips are tender, stirring once.
Sprinkle with parsley.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 3.5 g; Sodium: 40 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 14 g
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337
View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
SPINACH PINWHEELS
Servings: 24; 1 slice per serving
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/71.shtml
Ingredients
1 teaspoon light margarine
1/2 cup finely chopped onion
10-ounce package frozen no-salt-added chopped spinach, thawed
1/2 cup nonfat or part-skim ricotta cheese
1 tablespoon fresh lemon juice
Dash of nutmeg
Dash of cayenne
10-ounce package of refrigerated pizza dough
Vegetable oil spray
White of 1 egg, slightly beaten
1 tablespoon sesame seeds
Directions
In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.
In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.
Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.
With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.
With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.
Bake for 15 to 18 minutes, or until light golden brown.
Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Fat: 1 g; Carbohydrates: 6 g: Exchanges: 1/2 Starch/Bread
BROCCOLI CHEESE SOUP
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/2418-broccoli-cheese-soup
Ingredients
4 cups chicken broth
1 cup water
1 cup half & half - fat free
4 ounces cheddar cheese
1/2 cup all-purpose flour
1 tablespoon onion
1/4 tsp. ground black pepper
4 cups broccoli florets - bite-size
Directions
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to break up any lumps of flour; turn heat to medium/high. Bring soup to a boil; reduce heat to low.
Add broccoli and simmer for 15-20 minutes until broccoli is tender, but not soft.
For each serving spoon one cup of soup into a bowl and garnish with a Tbsp. of shredded cheese and a pinch of parsley.
Nutritional Facts: Servings: 8; Each (app 1 1/2 cup) serving contains an estimated: Cals: 126; FatCals 42; TotFat: 5 g: SatFat: 3 g; PolyFat: 0 g; MonoFat: 2 g; Chol: 14 mg; Na: 253 mg; K: 368 mg; TotCarbs: 15 g; Fiber: 2 g; Sugars: 5 g; NetCarbs: 13 g; Protein: 9 g
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
ASPARAGUS AND EDAMAME SALAD
This recipe begins, “This quick and easy Asparagus and Edamame Salad, features fresh spring vegetables tossed with a simple lemon vinaigrette.”
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1334
View recipe with photo: http://diabeticgourmet.com/recipes/html/1334.shtml
Ingredients
1 bunch asparagus, cut into 2-inch pieces
8 cups green leaf lettuce leaves, torn
1 cup sliced radishes
1 fennel bulb, thinly sliced
1 cup frozen shelled edamame, thawed
1/4 cup fresh mint leaves, torn
1 hard-boiled egg, chopped
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
Directions
Bring medium saucepan of salted water to a boil.
Add asparagus and cook 1 minute or until crisp tender.
Immediately plunge in ice water; drain completely.
In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
In small bowl, whisk together lemon juice, olive oil, salt and sugar.
Drizzle desired amount over salad and toss.
Nutritional Information Per Serving: Calories: 180; Protein: 4 g; Fat: 16 g; Sodium: 160 mg; Cholesterol: 20 mg; Saturated Fat: 2.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g
ROASTED CARROTS AND PARSNIPS
This recipe begins, “This side dish is simple yet impressive, perfect for guests and special dinners. Both carrots and parsnips are true root vegetables!”
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1336
View recipe with photo: http://diabeticgourmet.com/recipes/html/1336.shtml
Ingredients
1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup chopped fresh parsley
Directions
Heat oven to 425F.
Cut carrots and parsnips in half then in half lengthwise.
Place on large rimmed baking pan toss with olive oil.
Season with salt and pepper.
Bake 30 to 40 minutes or until parsnips are tender, stirring once.
Sprinkle with parsley.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 3.5 g; Sodium: 40 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 14 g
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”
Makes 24 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1337
View recipe with photo: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
SPINACH PINWHEELS
Servings: 24; 1 slice per serving
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/71.shtml
Ingredients
1 teaspoon light margarine
1/2 cup finely chopped onion
10-ounce package frozen no-salt-added chopped spinach, thawed
1/2 cup nonfat or part-skim ricotta cheese
1 tablespoon fresh lemon juice
Dash of nutmeg
Dash of cayenne
10-ounce package of refrigerated pizza dough
Vegetable oil spray
White of 1 egg, slightly beaten
1 tablespoon sesame seeds
Directions
In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.
In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.
Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.
With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.
With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.
Bake for 15 to 18 minutes, or until light golden brown.
Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Fat: 1 g; Carbohydrates: 6 g: Exchanges: 1/2 Starch/Bread
BROCCOLI CHEESE SOUP
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/2418-broccoli-cheese-soup
Ingredients
4 cups chicken broth
1 cup water
1 cup half & half - fat free
4 ounces cheddar cheese
1/2 cup all-purpose flour
1 tablespoon onion
1/4 tsp. ground black pepper
4 cups broccoli florets - bite-size
Directions
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to break up any lumps of flour; turn heat to medium/high. Bring soup to a boil; reduce heat to low.
Add broccoli and simmer for 15-20 minutes until broccoli is tender, but not soft.
For each serving spoon one cup of soup into a bowl and garnish with a Tbsp. of shredded cheese and a pinch of parsley.
Nutritional Facts: Servings: 8; Each (app 1 1/2 cup) serving contains an estimated: Cals: 126; FatCals 42; TotFat: 5 g: SatFat: 3 g; PolyFat: 0 g; MonoFat: 2 g; Chol: 14 mg; Na: 253 mg; K: 368 mg; TotCarbs: 15 g; Fiber: 2 g; Sugars: 5 g; NetCarbs: 13 g; Protein: 9 g
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
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