Saturday Recipes

Yes, another Saturday Post. Here are six recipes to help you through the rest of the weekend, including Dutch Apple Cake and Chicken Soup with Lime and Cilantro. Enjoy!

NUTTY BANANA BREAD

Serving Size: 1 (3/4 inch) slice

Serves: 12

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Ingredients

2 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup applesauce

1-1/4 cups mashed bananas

1 cup Splenda No Calorie Sweetener, Granulated

1 3/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F.

Spray one 9x5 inch loaf pan with non-stick spray coating.

In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.

Bake 1 hour, or until a cake tester inserted in the center comes out clean.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g

EGG SALAD WITH WHITE BEANS

Makes 4 servings

2-1/2 cups egg salad mixture.

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Ingredients

4 hard-cooked eggs

1 cup canned small white beans, rinsed and drained

3 Tbsp. chopped Kalamata olives

2 Tbsp. minced chives

1 tsp. Dijon-style mustard

3 dashes hot pepper sauce, or to taste

1/2 tsp. ground black pepper

8 Boston lettuce leaves

8 slices seedless cucumber, cut diagonally

1 large tomato, cut in 8 wedges

1 Tbsp. fresh lemon juice

1/4 tsp. salt

2 tsp. extra-virgin olive oil

Directions

In a mixing bowl, coarsely chop the eggs. Add the beans.

Spread the olives on a paper towel and blot well, then add them to the salad. Add the chives, mustard, hot sauce and 1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.

Arrange 2 lettuce leaves on each of 4 salad plates. Mound one-fourth of the egg salad in the center of each plate.

Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil. Add pepper to taste. Pour the dressing over the vegetables and toss to coat. Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad. Serve immediately.

Nutritional Information Per Serving: Calories: 167; Protein: 10 g; Fat: 7 g; Sodium: 266 mg; Saturated Fat: 2 g; Dietary Fiber: 3 g; Carbohydrates: 14 g

DUTCH APPLE CAKE

Prep Time: 20 Minutes - Cost: $

Servings: 12 - Difficulty Level: 2

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/160.shtml

Ingredients

1/4 cup fruit sweetener**

1/4 cup apple butter or unsweetened apple sauce

1 egg

2/3 cup flour

1/2 tsp baking powder

1/4 tsp salt

1 cup diced apples

1/2 cup chopped nuts

**To make this fruit sweetener, mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose.

Directions

Combine fruit sweetener and apple butter. Beat in egg.

Combine flour, baking powder, and salt. Blend into creamed mixture.

Fold in apples and nuts.

Pour into 8" x 8" pan which has been sprayed with non-stiock coating. Bake for 15-20 minutes at 325°.

Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 7 g; Sodium: 60 mg; Cholesterol: 23 mg; Carbohydrates: 15 g; Exchanges: 1 Fruit; 1 Fat

DILLED PEAS AND POTATOES VINAIGRETTE

Yield: 8 servings

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Ingredients

1/2 cup olive oil

1/4 cup plus 2 tablespoons wine vinegar

2 tablespoons minced fresh dill

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 16-oz. package frozen pea pods

1/4 cup minced green onion

8 small red potatoes, cooked and sliced

Directions

Combine first five ingredients in a jar with tight-fitting lid; shake to blend well.

Blanch peas in boiling water for 2 minutes; drain well.

Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally.

Arrange salad on serving platter or serving platter or in salad bowl. Serve at room temperature.

Nutritional Information Per Serving: Calories: 210; Protein: 3 g; Fat: 14 g; Sodium: 270 mg; Cholesterol: 0 mg; Saturated Fat: 2 g; Dietary Fiber: 4 g; Carbohydrates: 18 g

CHICKEN SOUP WITH LIME AND CILANTRO

Yield: 5 cups

Serving size: 1 cup

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Source: The New Family Cookbook for People with Diabetes

Ingredients

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth

1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)

3 tablespoons fresh lime juice

1/4 cup coarsely cilantro leaves

Directions

Bring the broth to a simmer in a large saucepan.

Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.

Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.

Ladle into soup bowls; sprinkle with cilantro.

Nutritional Information Per Serving: Calories: 102; Protein: 18 g; Fat: 4 g; Sodium: 126 mg; Cholesterol: 41 mg; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 2 g; Exchanges: 2 Lean Meat

NO BAKE CHERRY CUSTARD CAKEServings: 12

Source: Cinnamon Hearts

Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml

Ingredients

1 prepared Angel Food cake (10 inches)

1 package (1.4 oz) sugar-free instant vanilla pudding mix

1-1/2 cups milk (2%)

1 cup light sour cream

1 can (21oz) light cherry pie filling

Directions

Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.

In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.

Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.

Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat

Desserts

If you or a loved one have been diagnosed with diabetes, you know how important it is to watch what you eat. But most of us - including someone with diabetes - crave an occasional snack and dessert. Here are six delicious diabetic desserts designed for the entire family, including No Bake Cherry Custard Cake and Cranberry Pear and Apple Crisp. Enjoy!

SOUTHERN PECAN PIE

Servings: 10

Find this recipe at: http://diabeticgourmet.com/recipes/html/188.shtml

Ingredients

1 (9-inch) unbaked pie shell

1 cup fruit sweetener

1 tablespoon cornmeal

1/3 cup unsweetened applesauce

3 tablespoons water

2 tablespoon cornstarch

3 eggs

2 teaspoon vanilla extract

2 tablespoon very strong coffee or espresso, prepared

24 pecan halves

Directions

Prepare pastry and place in 9" pie pan.

In large bowl, combine fruit sweetener, cornmeal and applesauce. Beat with an electric mixer.

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

Add to fruit sweetner mixture and blend.

Beat in eggs, one at a time.

Stir in the vanilla and coffee.

Pour mixture into pie shell.

Decorate top with pecan halves.

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

Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Bread, 1 Fruit, 2 Fat

NO BAKE CHERRY CUSTARD CAKE

Servings: 12

Source: Cinnamon Hearts

Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml

Ingredients

1 prepared Angel Food cake (10 inches)

1 package (1.4 oz) sugar-free instant vanilla pudding mix

1-1/2 cups milk (2%)

1 cup light sour cream

1 can (21oz) light cherry pie filling

Directions

Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.

In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.

Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.

Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat

CHOCOLATE BANANA PARFAIT

Yield: 4 servings

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Ingredients

1 cup plain low-fat yogurt

1 (0.8-ounce) box sugar-free chocolate pudding mix

2 medium bananas, 6 ounces each, peeled

1 teaspoon fresh lemon juice

1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder

1 tablespoon chopped walnuts

4 fresh Bing cherries with stems for garnish (optional)

Directions

In a food processor or blender, combine yogurt and pudding mix until smooth.

Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.

Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.

Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.

Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.

Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit

APPLE ZUCCHINI CRISP

This recipe begins, “Your favorite apples and garden-fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.”

This is from Diabetic Connect.

Click here to view this online.

Ingredients

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

1/4 cup Splenda brown sugar

2 tsp cinnamon, divided

a pinch of nutmeg

3 TBL lemon juice

1/3 cup almond meal

1/3 cup sliced almonds

1/3 cup chopped pecans

1 tsp vanilla extract

1/4 cup butter, melted

Directions

Preheat the oven to 375 degrees F.

Toss the apples, zucchini, 1 tsp of cinnamon and the lemon juice together.

Pour into an 8x8 inch baking dish.

Mix the brown sugar, remaining 1 tsp of cinnamon, nutmeg, almond meal, almonds and pecans together.

Stir the vanilla in with the melted butter and pour over the nut mixture. Mix well.

Crumble the nut mixture evenly over the apples and zucchini.

Bake uncovered for 30 minutes.

Top with whipped cream if desired.

Nutritional Facts: Servings: 9; Calories: 156; Total Fat: 12 g; Saturated Fat: 3.8 g; Trans Fat: 0 g; Carbohydrates: 10 g; Protein: 2.5 g; Sodium: 4.25 mg; Dietary Fiber: 2 g

CRANBERRY, PEAR, AND APPLE CRISP

This recipe begins, “A perfect crowd-pleaser for sure! Apples and cranberries give this low-carb dessert a festive look and taste.”

This is from Diabetic Connect.

Click here to view this online.

Ingredients

2 medium pears

1 large sweet apple

1 cup fresh whole cranberries

2 TBS lemon juice

zest of 1/2 lemon

3 TBS light sugar, divided (sugar/stevia blend)

1/3 cup almond meal/flour

1/3 cup pecan pieces

1/3 cup sliced almonds

1/4 cup coconut oil, melted

1/4 tsp cinnamon

1 tsp vanilla

Directions

Preheat the oven to 400 degrees F.

Peel the pears and apple, core and cut into 1 inch pieces.

Toss pears, apples and cranberries in a bowl with lemon juice, zest and 1 TBS sugar. Set aside.

In a food processor, add the almond meal, pecans, cinnamon, 2 TBS sugar and coconut oil and chop until fine.

Add the sliced almonds and pulse a few times until almonds are slightly chopped.

Pour the fruit into a 8x8 baking dish or a 2 qt. casserole dish.

Crumble the topping evenly over the fruit mixture.

Bake for 25-30 minutes or until fruit is tender.

Nutritional Facts: Servings: 9; Calories: 167; Total Fat: 12 g; Saturated Fat: 0 g; Sodium: 2 mg; Carbohydrates: 15 g; Dietary Fiber: 3 g; Protein: 2 g

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

Saturday Recipes

Yes, it's a rare Saturday post. Here are six recipes to help you through the rest of the weekend, including Neapolitan Meatballs and No Bake Cherry Custard Cake. Enjoy!

NEAPOLITAN MEATBALLS

This comes from Diabetic Connect.

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/2219-neapolitan-meatballs

Ingredients

1/2 cup bulgur

2 tablespoons extra-virgin olive oil, divided

8 cloves garlic, very thinly sliced

3/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper

2 28-ounce cans diced tomatoes

4 cups diced plum tomatoes (about 1 1/2 pounds)

2 cups cubed whole-wheat country bread

1 large egg

1 large egg white

1 pound 93%-lean ground beef

1/2 cup finely shredded Parmesan cheese

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground pepper, plus more to taste

1/8 teaspoon salt

1/2 teaspoon sugar (optional)

Directions

Place bulgur in a medium bowl and cover generously with hot water. Let soak for 30 minutes. Drain in a fine sieve, pressing to remove excess liquid.

Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-low heat. Add garlic, oregano and crushed red pepper; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and plum tomatoes; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer while you prepare meatballs.

Place bread in a medium bowl and cover with cold water. Let soak for a few minutes. Drain and squeeze out moisture.

Whisk egg and egg white in a large bowl. Add the bulgur, the bread, beef, Parmesan, cinnamon, pepper and salt. Gently combine with a potato masher and/or your hands. Form into 20 oval meatballs about 2 inches long.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate; blot with paper towels. Brown the remaining meatballs.

Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the meatballs to the sauce. Simmer over low heat, partially covered, for 50 minutes.

Taste the sauce and add sugar, if it seems tart, and additional pepper to taste. Serve the meatballs with the sauce.

Makes 8 servings, 2 – 3 meatballs each.

Nutritional Facts: Servings: 1; Per serving: 283 calories; 11 g fat (4 g sat, 4 g mono); 73 mg cholesterol; 20 g carbohydrate; 23 g protein; 5 g fiber; 687 mg sodium; 271 mg potassium. 1 Carbohydrate Serving; Exchanges1/2 starch; 1 vegetable; 2 1/2 lean meat

IRISH WHOLE WHEAT SODA BREAD

Yield: Makes 1 Round Loaf

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Source: America's Everyday Diabetes Cookbook

Ingredients

2 cups whole wheat flour

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/2 cups buttermilk

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt.

Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.

With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round, with a slightly flattened top.

Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.

Nutritional Information Per Serving: Calories: 123; Protein: 5 g; Fat: 1 g; Sodium: 335 mg; Cholesterol: 1 mg; Dietary Fiber: 3 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Starch/Bread

BAKED APPLES WITH RAISINS

Servings: 2

Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml

Ingredients

2 apples

1 tbsp raisins

Orange juice

Pinch ground cinnamon

Directions

Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.

Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.

Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit

ASPARAGUS SPEARS WITH CITRUS-GINGER DIP

Yield: 8 servings

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Ingredients

2 pounds asparagus

3/4 cup mayonnaise

3/4 cup sour cream

1 tablespoon vinegar

1 tablespoon orange juice

1 teaspoon grated orange zest

1 garlic clove, crushed

1 tablespoon Dijon-style mustard

1-1/2 tablespoons grated fresh ginger root

1 teaspoon soy sauce

1/2 teaspoon sugar

Salt and pepper, to taste



Directions

Snap tough ends off asparagus. Peel stalks, if desired.

In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4-5 minutes.

Drain and dunk in ice water until cold; drain, cover and chill until serving.

Meanwhile, combine well all remaining ingredients in medium bowl.

Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

Nutritional Information Per Serving: Calories: 226; Protein: 4 g; Fat: 22 g; Sodium: 231 mg; Cholesterol: 22 mg; Saturated Fat: 5 g; Dietary Fiber: 2 g; Carbohydrates: 7 g

ONION AND BLUE CHEESE FOCACCIA

Yield: 8 servings

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Source: 1,001 Delicious Recipes for People with Diabetes

Ingredients

Olive oil cooking spray

2 cups thinly sliced onions

4 cloves garlic, minced

1/2 teaspoon dried rosemary leaves

Salt and pepper, to taste

1 focaccia (Italian flat bread, 10 ounces)

1/4 cup chopped sun-dried tomatoes (not in oil)

2-3 ounces crumbled blue cheese

2 tablespoons grated fat-free Parmesan cheese

Directions

Spray large skillet with cooking spray; heat over medium heat until hot.

Cook onions and garlic, covered, over medium heat until wilted, about 5 minutes. Cook, uncovered, over low heat until tender and lightly browned, about 15 minutes. Stir in rosemary and season with salt and pepper.

Arrange onions on focaccia; sprinkle with sun-dried tomatoes and cheeses. Bake at 350 degrees until focaccia is hot and cheese melted, about 15 minutes. Cut into wedges.

Nutritional Information Per Serving: Calories: 146; Protein: 5.9 g; Fat: 3.5 g; Sodium: 354 mg; Cholesterol: 5.2 mg; Carbohydrates: 23.3 g; Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat

NO BAKE CHERRY CUSTARD CAKEServings: 12

Source: Cinnamon Hearts

Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml

Ingredients

1 prepared Angel Food cake (10 inches)

1 package (1.4 oz) sugar-free instant vanilla pudding mix

1-1/2 cups milk (2%)

1 cup light sour cream

1 can (21oz) light cherry pie filling

Directions

Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.

In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.

Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.

Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat