It's finally Friday. Here are six yummy recipes to help you through the weekend, including Spicy Portuguese Beef Steak Kabobs and No-Bake Orange Cream Cheesecake. Enjoy!
LEMON CHICKEN WITH BROCCOLI AND GINGER
Recipe Yield: Makes 4 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/lemon-chicken-with-broccoli-and-ginger.
Ingredients
1/2 cup fat-free reduced-sodium chicken broth
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. ground white or black pepper
1 Tbsp. coconut oil, divided
1 lb. skinless and boneless chicken breast, cut into bite-size pieces
1 Tbsp. grated or finely chopped ginger, plus 1/2 tsp. ground ginger
2 garlic cloves, chopped
1/2 cup sliced leek, white and pale green parts, 2-inch pieces
1/2 cup thinly slice red onion, in crescents
3 cups broccoli florets, cut to bite-size
1/4 cup chopped scallions, green and white parts
Directions
In measuring cup, combine broth, lemon juice, salt and pepper. Set aside.
Heat a wok over high heat. When wok is hot, drizzle half of the oil around sides, then lift and swirl wok to coat it. Add chicken, and stir-fry until no pink color shows, 2 minutes. Scoop out chicken and place on plate.
Drizzle remaining oil into wok and swirl to coat. Add fresh ginger, ground ginger and garlic and stir fry until fragrant, 30 seconds. Add leek and onion and stir fry for 1 minute. Pour in broth mixture, cover wok and cook for 2 minutes until broccoli looks bright green. Return chicken to wok and stir fry until pieces are white in the center, 1 to 2 minutes. Turn contents of wok out onto serving platter. Sprinkle on scallions and serve.
Nutritional Information Per Serving: Calories: 193; Fat: 5 g; Saturated Fat: 3 g; Fiber: 1 g; Sodium: 452 mg; Protein: 29 g; Carbohydrates: 8 g
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
GRILLED INDIAN KABOBS WITH SWEET ONIONS AND RED BELL PEPPERS
Recipe Yield: Serves 8-10.
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
You can view this online at https://diabeticgourmet.com/diabetic-recipe/grilled-indian-kabobs-with-sweet-onions-and-red-bell-peppers.
Ingredients
1 bone-in sirloin pork roast, about 4 pounds, boned and cut into 1 1/2-inch cubes
2 large red bell peppers, seeded, deribbed, and cut into 1-inch squares
2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-inch chunks
12 (12-inch) skewers , soaked in water for at least 30 minutes
Vegetable oil cooking spray
Indian Spice Paste:
4 large cloves garlic
2 tablespoons curry powder
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons water
Directions
To make Indian spice paste, place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2 to 4 hours.
Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion. Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.
Notes:
These delicious, colorful kabobs are terrific served with a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use.
Nutritional Information Per Serving: Calories: 225; Saturated Fat: 2 g; Fiber: 2 g; Sodium: 420 mg; Cholesterol: 80 mg; Protein: 27 g; Carbohydrates: 8 g
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas.
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
SPICY PORTUGUESE BEEF STEAK KABOBS
Recipe Yield: Yield: 6 servings
Source: The Beef Checkoff
View this online at https://diabeticgourmet.com/diabetic-recipes/spicy-portuguese-beef-steak-kabobs.
Ingredients
1-1/2 pounds boneless beef top sirloin steak, cut 1-1/4 inches thick
1 large red bell pepper, cut into 1-inch pieces
Seasoning:
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons hot pepper sauce
1 clove garlic, minced
1/4 to 1/2 teaspoon crushed red pepper (optional)
Directions
Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss.
Alternately thread beef and bell pepper onto six 10-inch metal skewers.
Place kabobs on grid over medium, ash-covered coals.
Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning once.
Nutritional Information Per Serving: Calories: 214; Fat: 11 g; Sodium: 98 mg; Cholesterol: 76 mg; Protein: 26 g; Carbohydrates: 2 g
TURKEY CHILI VERDE
Recipe Yield: Yield: 4 servings
Source: Honeysuckle White
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde.
Ingredients
1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)
Directions
Cut turkey into 1/2-inch cubes.
Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
With slotted spoon, transfer turkey to large saucepan.
Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
Cook about 5 minutes or until vegetables start to soften.
Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
Add cilantro; serve with rice, corn or flour tortillas, if desired.
Nutritional Information Per Serving: Calories: 240; Fat: 9 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 60 mg; Cholesterol: 70 mg; Protein: 30 g; Carbohydrates: 11 g; Sugars: 6 g
Showing posts with label No-Bake Orange Cream Cheesecake. Show all posts
Showing posts with label No-Bake Orange Cream Cheesecake. Show all posts
Friday, February 4, 2022
Thursday, August 26, 2021
Desserts
Shortly after a diabetic diagnosis (whether our own or a family member's diagnosis), many of us figured that desserts were now a thing of the past.
However, that's not so. True, as with most other things, it depends on how it's made, and then done in moderation.
With that in mind, here are six yummy (and diabetic-friendly) desserts, including Chocolate Cheesecake and Angel Pecan Cupcakes. Enjoy!
CARROT CAKE WITH CREAM CHEESE FROSTING
Recipe Yield: Yield: Makes 12 slices Serving Size: 1 slice
Source: Great Healthy Food - Diabetes
Book Title: Great Healthy Food - Diabetes
View this inline at https://diabeticgourmet.com/diabetic-recipe/carrot-cake.
Ingredients
1-1/4 cups whole wheat flour
Pinch of salt
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar
3/4 cup raisins, soaked overnight (see note if you leave out raisins) in 1/2 cup unsweetened orange juice
4 medium carrots, peeled and finely grated
1 tablespoon sunflower oil
2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners’ sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix well.
Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
Notes:
Some people do not like raisins in their carrot cake. If you choose to leave out the raisins, as pictured, it will reduce the amount of carbohydrate by 7g, calories by 27, sugars by 5.4g, fiber by 0.3g and protein by 0.3g per serving.
Nutritional Information Per Serving: Calories: 137; Fat: 3 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 154 mg; Cholesterol: 5 mg; Protein: 4 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
BLUEBERRY CRUMB CAKE
Recipe Yield: Yield: 9 to 12 Servings
Source: 1,001 Delicious Desserts For People with Diabetes
Book Title: 1,001 Delicious Desserts For People with Diabetes
You can view this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-crumb-cake.
Ingredients
4 tablespoons margarine
1 egg
5-1/2 teaspoons "Equal for Recipes" or 18 packets Equal sweetener
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup reduced-fat buttermilk
1/2 teaspoon vanilla
Blueberry Crumb Topping (recipe follows)
Blueberry Crumb Topping Ingredients
1/3 cup all-purpose flour
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
4 tablespoons cold margarine, cut into pieces
1 cup fresh, or frozen, blueberries
Directions
Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combine flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.
Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter.
Bake at 350 degrees F. until toothpick inserted in cakes comes out clean, 35 to 40 minutes. Serve warm.
Blueberry Crumb Topping Directions: Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss.
Nutritional Information Per Serving: Calories: 196; Fat: 11 g; Sodium: 358 mg; Cholesterol: 24 mg; Protein: 6 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat
DIRT DESSERT PUDDING BOWLS
This is from Old El Paso, and begins, "Dessert has never been so much fun to create or enjoy than with this classic dirt dessert—now in an easy-to-hold, edible tortilla bowl! Sweetened and oven-baked Old El Paso™ Mini Soft Tortilla Bowls make sure you don't miss a single dirt crumb. Layers of chocolate pudding, crushed sandwich cookies and gummy worm candies will delight your kids (and adults!). It's perfect for birthdays, and easy enough for an anytime dessert."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 12
To view this online, go to https://www.oldelpaso.com/recipes/dirt-dessert-pudding-bowls.
Ingredients
1 tablespoon butter, melted
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 tablespoon sugar
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 1/2 cups cold milk
1/2 cup frozen (thawed) whipped topping
8 creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
12 gummy worm candies
Preparation
Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of tortilla bowls. Sprinkle sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool completely, about 10 minutes.
When ready to serve, in medium bowl, beat pudding mix and milk 2 minutes, using whisk. Fold in whipped topping. Divide pudding mixture among cooled tortilla bowls, spreading evenly.
Sprinkle 1 tablespoon crushed cookies over top of each; lightly press into pudding layer. Cut gummy worm candies in half, and insert the two ends into top of each tortilla bowl. Serve immediately. Store any remaining bowls in refrigerator.
Expert Tips
For more fun, try sprinkling green candy sprinkles or flower-shaped candy decors on tops of crushed cookies in dirt pudding.
To easily crush cookies in this dirt dessert recipe, place in resealable food-storage plastic bag, and go over with rolling pin.
Gummy worm candies can vary in size. There’s no need to cut them in half if you buy minis!
Nutrition: 1 Mini Tortilla Bowl: Calories: 180 (Calories from Fat: 45); Total Fat: 5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 270mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 17g); Protein 3g
% Daily Value:Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 8%;
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 2
ANGEL PECAN CUPCAKES
Yield: 12 servings
View online: http://diabeticgourmet.com/recipes/html/746.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information Per Serving: Calories: 112; Protein: 3 g; Fat: 4 g; Sodium: 27 mg; Cholesterol: 35 mg; Carbohydrates: 20 g; Glycemic Index: 30, Glycemic Load: 6; Exchanges: 1-1/2 Starch
CHOCOLATE CHEESECAKE
Recipe Yield: Servings: 8
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cheesecake.
Ingredients
Crust:
3/4 cup graham crackers crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons canola or olive oil
Filling:
3 large egg whites
1/3 cup sugar
2 cups nonfat ricotta cheese
1/4 cup cocoa
1/3 cup yogurt cheese **
1 teaspoon vanilla extract
** Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.
Directions
Part 1:
Preheat oven TO 350F. Spray 8-inch springform pan with cooking spray. Fill a 13x9x2-inch pan halfway with hot water.
Place in oven on shelf below where chocolate cheesecake will be placed. This will prevent the top of cheesecake from cracking.
In small bowl, combine all crust ingredients. Press onto bottom and part-way up sides of pan. Set aside.
Part 2:
In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla; process, scraping sides occasionally, for 1 minute until smooth and thick. Pour into crust.
Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn off oven and leave cake in closed oven 5 minutes longer.
Remove from oven and cool about an hour on wire rack. Cover and refrigerate at least 3 hours before serving.
Nutritional Information Per Serving: Calories: 176; Fat: 4 g; Sodium: 140 m; Protein: 11 g; Carbohydrates: 22 g
Diabetic Exchanges: 1 starch; 1/2 skim milk
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
However, that's not so. True, as with most other things, it depends on how it's made, and then done in moderation.
With that in mind, here are six yummy (and diabetic-friendly) desserts, including Chocolate Cheesecake and Angel Pecan Cupcakes. Enjoy!
CARROT CAKE WITH CREAM CHEESE FROSTING
Recipe Yield: Yield: Makes 12 slices Serving Size: 1 slice
Source: Great Healthy Food - Diabetes
Book Title: Great Healthy Food - Diabetes
View this inline at https://diabeticgourmet.com/diabetic-recipe/carrot-cake.
Ingredients
1-1/4 cups whole wheat flour
Pinch of salt
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar
3/4 cup raisins, soaked overnight (see note if you leave out raisins) in 1/2 cup unsweetened orange juice
4 medium carrots, peeled and finely grated
1 tablespoon sunflower oil
2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners’ sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix well.
Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
Notes:
Some people do not like raisins in their carrot cake. If you choose to leave out the raisins, as pictured, it will reduce the amount of carbohydrate by 7g, calories by 27, sugars by 5.4g, fiber by 0.3g and protein by 0.3g per serving.
Nutritional Information Per Serving: Calories: 137; Fat: 3 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 154 mg; Cholesterol: 5 mg; Protein: 4 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
BLUEBERRY CRUMB CAKE
Recipe Yield: Yield: 9 to 12 Servings
Source: 1,001 Delicious Desserts For People with Diabetes
Book Title: 1,001 Delicious Desserts For People with Diabetes
You can view this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-crumb-cake.
Ingredients
4 tablespoons margarine
1 egg
5-1/2 teaspoons "Equal for Recipes" or 18 packets Equal sweetener
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup reduced-fat buttermilk
1/2 teaspoon vanilla
Blueberry Crumb Topping (recipe follows)
Blueberry Crumb Topping Ingredients
1/3 cup all-purpose flour
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
4 tablespoons cold margarine, cut into pieces
1 cup fresh, or frozen, blueberries
Directions
Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combine flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.
Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter.
Bake at 350 degrees F. until toothpick inserted in cakes comes out clean, 35 to 40 minutes. Serve warm.
Blueberry Crumb Topping Directions: Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss.
Nutritional Information Per Serving: Calories: 196; Fat: 11 g; Sodium: 358 mg; Cholesterol: 24 mg; Protein: 6 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat
DIRT DESSERT PUDDING BOWLS
This is from Old El Paso, and begins, "Dessert has never been so much fun to create or enjoy than with this classic dirt dessert—now in an easy-to-hold, edible tortilla bowl! Sweetened and oven-baked Old El Paso™ Mini Soft Tortilla Bowls make sure you don't miss a single dirt crumb. Layers of chocolate pudding, crushed sandwich cookies and gummy worm candies will delight your kids (and adults!). It's perfect for birthdays, and easy enough for an anytime dessert."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 12
To view this online, go to https://www.oldelpaso.com/recipes/dirt-dessert-pudding-bowls.
Ingredients
1 tablespoon butter, melted
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 tablespoon sugar
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 1/2 cups cold milk
1/2 cup frozen (thawed) whipped topping
8 creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
12 gummy worm candies
Preparation
Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of tortilla bowls. Sprinkle sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool completely, about 10 minutes.
When ready to serve, in medium bowl, beat pudding mix and milk 2 minutes, using whisk. Fold in whipped topping. Divide pudding mixture among cooled tortilla bowls, spreading evenly.
Sprinkle 1 tablespoon crushed cookies over top of each; lightly press into pudding layer. Cut gummy worm candies in half, and insert the two ends into top of each tortilla bowl. Serve immediately. Store any remaining bowls in refrigerator.
Expert Tips
For more fun, try sprinkling green candy sprinkles or flower-shaped candy decors on tops of crushed cookies in dirt pudding.
To easily crush cookies in this dirt dessert recipe, place in resealable food-storage plastic bag, and go over with rolling pin.
Gummy worm candies can vary in size. There’s no need to cut them in half if you buy minis!
Nutrition: 1 Mini Tortilla Bowl: Calories: 180 (Calories from Fat: 45); Total Fat: 5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 270mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 17g); Protein 3g
% Daily Value:Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 8%;
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 2
ANGEL PECAN CUPCAKES
Yield: 12 servings
View online: http://diabeticgourmet.com/recipes/html/746.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information Per Serving: Calories: 112; Protein: 3 g; Fat: 4 g; Sodium: 27 mg; Cholesterol: 35 mg; Carbohydrates: 20 g; Glycemic Index: 30, Glycemic Load: 6; Exchanges: 1-1/2 Starch
CHOCOLATE CHEESECAKE
Recipe Yield: Servings: 8
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cheesecake.
Ingredients
Crust:
3/4 cup graham crackers crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons canola or olive oil
Filling:
3 large egg whites
1/3 cup sugar
2 cups nonfat ricotta cheese
1/4 cup cocoa
1/3 cup yogurt cheese **
1 teaspoon vanilla extract
** Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.
Directions
Part 1:
Preheat oven TO 350F. Spray 8-inch springform pan with cooking spray. Fill a 13x9x2-inch pan halfway with hot water.
Place in oven on shelf below where chocolate cheesecake will be placed. This will prevent the top of cheesecake from cracking.
In small bowl, combine all crust ingredients. Press onto bottom and part-way up sides of pan. Set aside.
Part 2:
In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla; process, scraping sides occasionally, for 1 minute until smooth and thick. Pour into crust.
Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn off oven and leave cake in closed oven 5 minutes longer.
Remove from oven and cool about an hour on wire rack. Cover and refrigerate at least 3 hours before serving.
Nutritional Information Per Serving: Calories: 176; Fat: 4 g; Sodium: 140 m; Protein: 11 g; Carbohydrates: 22 g
Diabetic Exchanges: 1 starch; 1/2 skim milk
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
Wednesday, July 7, 2021
Dessert
When one is diagnosed with diabetes, there are sooooo many questions: how will my life change? What meds will I need to be on? Does that include insulin? How does this affect my food choices? Guess that means desserts are out, right?
While it's best to go to your health care provider for answers to most of these questions, one thing you can deal with is the occasional dessert, as today's post deals with. These six yummy desserts are all diabetic-friendly (they're all from Diabetic Gourmet Magazine), and include Bittersweet Chocolate Torte and Italian Lemon Cookies. Just remember: moderation. Enjoy!
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
BITTERSWEET CHOCOLATE TORTE
Recipe Yield: Serves: 12
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/bittersweet-chocolate-torte
Ingredients
Torte Ingredients:
6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 egg yolk
1 teaspoon vanilla
1-1/2 cups Equal Spoonful or Granulated*
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze Ingredients:
1 ounce semi-sweet chocolate
1 tablespoon stick butter or margarine
Whipped topping, fresh raspberries, and/or fresh mint (optional)
* May substitute 36 packets Equal sweetener
Directions
For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.
Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.
Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 145; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Protein: 3 g; Carbohydrates: 9 g
Diabetic Exchanges: 1/2 starch, 2 fat
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
TROPICAL BANANA-PINEAPPLE PIE
Recipe Yield: Yield: 10 servings
Source: Equal
Recipe and image appear courtesy of Equal.
View this online at https://diabeticgourmet.com/diabetic-recipes/tropical-banana-pineapple-pie.
Ingredients
Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced-fat cream cheese, softened
1/2 cup Equal Spoonful or Granulated*
1 container (8 oz.) light whipped topping, thawed if frozen
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
* May substitute 12 packets Equal sweetener
Directions
Preheat oven to 375F.
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.
Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.
Refrigerate 2 to 3 hours before serving.
Nutritional Information Per Serving: Calories: 272; Fat: 16 g; Sodium: 199 mg; Cholesterol: 29 mg; Protein: 6 g; Carbohydrates: 26 g
Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat
BLUEBERRY CHEESECAKE BARS
Recipe Yield: Serves: 20
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-cheesecake-bars.
Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced fat cream cheese, softened
2/3 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Directions
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 110 mg; Cholesterol: 40 mg; Protein: 3 g; Carbohydrates: 8 g; Sugars: 3 g
ITALIAN LEMON COOKIES
Recipe Yield: Yield: 27 ServingsServing Size: 2 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Notes:
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g
While it's best to go to your health care provider for answers to most of these questions, one thing you can deal with is the occasional dessert, as today's post deals with. These six yummy desserts are all diabetic-friendly (they're all from Diabetic Gourmet Magazine), and include Bittersweet Chocolate Torte and Italian Lemon Cookies. Just remember: moderation. Enjoy!
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
BITTERSWEET CHOCOLATE TORTE
Recipe Yield: Serves: 12
Source: Equal
View this online at https://diabeticgourmet.com/diabetic-recipes/bittersweet-chocolate-torte
Ingredients
Torte Ingredients:
6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 egg yolk
1 teaspoon vanilla
1-1/2 cups Equal Spoonful or Granulated*
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze Ingredients:
1 ounce semi-sweet chocolate
1 tablespoon stick butter or margarine
Whipped topping, fresh raspberries, and/or fresh mint (optional)
* May substitute 36 packets Equal sweetener
Directions
For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.
Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.
Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 145; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Protein: 3 g; Carbohydrates: 9 g
Diabetic Exchanges: 1/2 starch, 2 fat
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
TROPICAL BANANA-PINEAPPLE PIE
Recipe Yield: Yield: 10 servings
Source: Equal
Recipe and image appear courtesy of Equal.
View this online at https://diabeticgourmet.com/diabetic-recipes/tropical-banana-pineapple-pie.
Ingredients
Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced-fat cream cheese, softened
1/2 cup Equal Spoonful or Granulated*
1 container (8 oz.) light whipped topping, thawed if frozen
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
* May substitute 12 packets Equal sweetener
Directions
Preheat oven to 375F.
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.
Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.
Refrigerate 2 to 3 hours before serving.
Nutritional Information Per Serving: Calories: 272; Fat: 16 g; Sodium: 199 mg; Cholesterol: 29 mg; Protein: 6 g; Carbohydrates: 26 g
Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat
BLUEBERRY CHEESECAKE BARS
Recipe Yield: Serves: 20
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-cheesecake-bars.
Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced fat cream cheese, softened
2/3 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Directions
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
Nutritional Information Per Serving: Calories: 100; Fat: 6 g; Saturated Fat: 3.5 g; Sodium: 110 mg; Cholesterol: 40 mg; Protein: 3 g; Carbohydrates: 8 g; Sugars: 3 g
ITALIAN LEMON COOKIES
Recipe Yield: Yield: 27 ServingsServing Size: 2 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Notes:
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g
Friday, June 25, 2021
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Spicy Portuguese Beef Steak Kabobs and No-Bake Orange Cream Cheesecake. Enjoy!
LEMON CHICKEN WITH BROCCOLI AND GINGER
Recipe Yield: Makes 4 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/lemon-chicken-with-broccoli-and-ginger.
Ingredients
1/2 cup fat-free reduced-sodium chicken broth
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. ground white or black pepper
1 Tbsp. coconut oil, divided
1 lb. skinless and boneless chicken breast, cut into bite-size pieces
1 Tbsp. grated or finely chopped ginger, plus 1/2 tsp. ground ginger
2 garlic cloves, chopped
1/2 cup sliced leek, white and pale green parts, 2-inch pieces
1/2 cup thinly slice red onion, in crescents
3 cups broccoli florets, cut to bite-size
1/4 cup chopped scallions, green and white parts
Directions
In measuring cup, combine broth, lemon juice, salt and pepper. Set aside.
Heat a wok over high heat. When wok is hot, drizzle half of the oil around sides, then lift and swirl wok to coat it. Add chicken, and stir-fry until no pink color shows, 2 minutes. Scoop out chicken and place on plate.
Drizzle remaining oil into wok and swirl to coat. Add fresh ginger, ground ginger and garlic and stir fry until fragrant, 30 seconds. Add leek and onion and stir fry for 1 minute. Pour in broth mixture, cover wok and cook for 2 minutes until broccoli looks bright green. Return chicken to wok and stir fry until pieces are white in the center, 1 to 2 minutes. Turn contents of wok out onto serving platter. Sprinkle on scallions and serve.
Nutritional Information Per Serving: Calories: 193; Fat: 5 g; Saturated Fat: 3 g; Fiber: 1 g; Sodium: 452 mg; Protein: 29 g; Carbohydrates: 8 g
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
GRILLED INDIAN KABOBS WITH SWEET ONIONS AND RED BELL PEPPERS
Recipe Yield: Serves 8-10.
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
You can view this online at https://diabeticgourmet.com/diabetic-recipe/grilled-indian-kabobs-with-sweet-onions-and-red-bell-peppers.
Ingredients
1 bone-in sirloin pork roast, about 4 pounds, boned and cut into 1 1/2-inch cubes
2 large red bell peppers, seeded, deribbed, and cut into 1-inch squares
2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-inch chunks
12 (12-inch) skewers , soaked in water for at least 30 minutes
Vegetable oil cooking spray
Indian Spice Paste:
4 large cloves garlic
2 tablespoons curry powder
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons water
Directions
To make Indian spice paste, place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2 to 4 hours.
Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion. Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.
Notes:
These delicious, colorful kabobs are terrific served with a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use.
Nutritional Information Per Serving: Calories: 225; Saturated Fat: 2 g; Fiber: 2 g; Sodium: 420 mg; Cholesterol: 80 mg; Protein: 27 g; Carbohydrates: 8 g
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas.
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
SPICY PORTUGUESE BEEF STEAK KABOBS
Recipe Yield: Yield: 6 servings
Source: The Beef Checkoff
View this online at https://diabeticgourmet.com/diabetic-recipes/spicy-portuguese-beef-steak-kabobs.
Ingredients
1-1/2 pounds boneless beef top sirloin steak, cut 1-1/4 inches thick
1 large red bell pepper, cut into 1-inch pieces
Seasoning:
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons hot pepper sauce
1 clove garlic, minced
1/4 to 1/2 teaspoon crushed red pepper (optional)
Directions
Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss.
Alternately thread beef and bell pepper onto six 10-inch metal skewers.
Place kabobs on grid over medium, ash-covered coals.
Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning once.
Nutritional Information Per Serving: Calories: 214; Fat: 11 g; Sodium: 98 mg; Cholesterol: 76 mg; Protein: 26 g; Carbohydrates: 2 g
TURKEY CHILI VERDE
Recipe Yield: Yield: 4 servings
Source: Honeysuckle White
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde.
Ingredients
1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)
Directions
Cut turkey into 1/2-inch cubes.
Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
With slotted spoon, transfer turkey to large saucepan.
Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
Cook about 5 minutes or until vegetables start to soften.
Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
Add cilantro; serve with rice, corn or flour tortillas, if desired.
Nutritional Information Per Serving: Calories: 240; Fat: 9 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 60 mg; Cholesterol: 70 mg; Protein: 30 g; Carbohydrates: 11 g; Sugars: 6 g
LEMON CHICKEN WITH BROCCOLI AND GINGER
Recipe Yield: Makes 4 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/lemon-chicken-with-broccoli-and-ginger.
Ingredients
1/2 cup fat-free reduced-sodium chicken broth
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. ground white or black pepper
1 Tbsp. coconut oil, divided
1 lb. skinless and boneless chicken breast, cut into bite-size pieces
1 Tbsp. grated or finely chopped ginger, plus 1/2 tsp. ground ginger
2 garlic cloves, chopped
1/2 cup sliced leek, white and pale green parts, 2-inch pieces
1/2 cup thinly slice red onion, in crescents
3 cups broccoli florets, cut to bite-size
1/4 cup chopped scallions, green and white parts
Directions
In measuring cup, combine broth, lemon juice, salt and pepper. Set aside.
Heat a wok over high heat. When wok is hot, drizzle half of the oil around sides, then lift and swirl wok to coat it. Add chicken, and stir-fry until no pink color shows, 2 minutes. Scoop out chicken and place on plate.
Drizzle remaining oil into wok and swirl to coat. Add fresh ginger, ground ginger and garlic and stir fry until fragrant, 30 seconds. Add leek and onion and stir fry for 1 minute. Pour in broth mixture, cover wok and cook for 2 minutes until broccoli looks bright green. Return chicken to wok and stir fry until pieces are white in the center, 1 to 2 minutes. Turn contents of wok out onto serving platter. Sprinkle on scallions and serve.
Nutritional Information Per Serving: Calories: 193; Fat: 5 g; Saturated Fat: 3 g; Fiber: 1 g; Sodium: 452 mg; Protein: 29 g; Carbohydrates: 8 g
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
GRILLED INDIAN KABOBS WITH SWEET ONIONS AND RED BELL PEPPERS
Recipe Yield: Serves 8-10.
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
You can view this online at https://diabeticgourmet.com/diabetic-recipe/grilled-indian-kabobs-with-sweet-onions-and-red-bell-peppers.
Ingredients
1 bone-in sirloin pork roast, about 4 pounds, boned and cut into 1 1/2-inch cubes
2 large red bell peppers, seeded, deribbed, and cut into 1-inch squares
2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-inch chunks
12 (12-inch) skewers , soaked in water for at least 30 minutes
Vegetable oil cooking spray
Indian Spice Paste:
4 large cloves garlic
2 tablespoons curry powder
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons water
Directions
To make Indian spice paste, place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2 to 4 hours.
Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion. Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.
Notes:
These delicious, colorful kabobs are terrific served with a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use.
Nutritional Information Per Serving: Calories: 225; Saturated Fat: 2 g; Fiber: 2 g; Sodium: 420 mg; Cholesterol: 80 mg; Protein: 27 g; Carbohydrates: 8 g
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas.
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
SPICY PORTUGUESE BEEF STEAK KABOBS
Recipe Yield: Yield: 6 servings
Source: The Beef Checkoff
View this online at https://diabeticgourmet.com/diabetic-recipes/spicy-portuguese-beef-steak-kabobs.
Ingredients
1-1/2 pounds boneless beef top sirloin steak, cut 1-1/4 inches thick
1 large red bell pepper, cut into 1-inch pieces
Seasoning:
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons hot pepper sauce
1 clove garlic, minced
1/4 to 1/2 teaspoon crushed red pepper (optional)
Directions
Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss.
Alternately thread beef and bell pepper onto six 10-inch metal skewers.
Place kabobs on grid over medium, ash-covered coals.
Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning once.
Nutritional Information Per Serving: Calories: 214; Fat: 11 g; Sodium: 98 mg; Cholesterol: 76 mg; Protein: 26 g; Carbohydrates: 2 g
TURKEY CHILI VERDE
Recipe Yield: Yield: 4 servings
Source: Honeysuckle White
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde.
Ingredients
1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)
Directions
Cut turkey into 1/2-inch cubes.
Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
With slotted spoon, transfer turkey to large saucepan.
Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
Cook about 5 minutes or until vegetables start to soften.
Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
Add cilantro; serve with rice, corn or flour tortillas, if desired.
Nutritional Information Per Serving: Calories: 240; Fat: 9 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 60 mg; Cholesterol: 70 mg; Protein: 30 g; Carbohydrates: 11 g; Sugars: 6 g
Wednesday, May 5, 2021
Wednesday
We're half-way through the week; if we made it this far, we can make through the rest of the week.
Of course, we do need to eat. Therefore, here are six yummy recipes to help you through the day, including Grilled Turkey, Portabella Mushrooms and Vegetable Kebabs and No-Bake Orange Cream Cheesecake. Enjoy!
QUICK AND EASY CHICKEN CACCIATORE
Recipe Yield: Yield: Makes 4 servings
You can view this online at https://diabeticgourmet.com/diabetic-recipes/quick-and-easy-chicken-cacciatore.
Ingredients
Nonstick cooking spray
1/2 lb. chicken breasts, skinless and boneless
1/2 lb. chicken thighs, skinless and boned
1 green bell pepper, cut into julienne strips
1/3 cup chopped onion
1/2 cup sliced mushrooms
1 (14 1/2 oz) can no added salt stewed tomatoes
1/4 cup water (may substitute low-sodium chicken broth or dry red cooking wine)
2 tsp. dried Italian seasoning
1/8 tsp. fresh ground black pepper
Directions
Coat large skillet with cooking spray. Preheat skillet over medium-high heat. Add chicken and cook until lightly browned, about 6 minutes. Turn frequently to ensure consistent browning.
Add in pepper, onion and mushrooms and saute an additional 2 minutes, stirring frequently.
Stir in tomatoes, water (or broth or wine), Italian seasoning and black pepper. Bring to boil. Reduce heat, cover, simmer, gently stirring occasionally, until chicken is tender and no longer pink, about 15 minutes.
Remove chicken from skillet, set aside and cover to keep moist and warm. Continue to simmer sauce, uncovered and stirring occasionally, for about 5 minutes or until desired consistency.
Place chicken in a serving dish. Pour sauce over the top and serve.
Notes:
Creating classic tastes doesn’t have to be time consuming or difficult, as proven by this recipe. It combines the goodness of chicken with the timeless taste of tomatoes, all set off with traditional Italian spices.
Nutritional Information Per Serving: Calories: 190; Fat: 6 g; Saturated Fat: 1.5 g; Fiber: 2 g; Sodium: 75 mg; Protein: 23 g; Carbohydrates: 9 g
CHICKEN AND BROCCOLI STIR-FRY
Recipe Yield: Yield: 4 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Title: The Complete Idiot's Guide to Terrific Diabetic Meals
You can find this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-broccoli-stir-fry.
Ingredients
2 teaspoons olive or canola oil
4 (3 ounces) boneless, skinless chicken breast, halves, cut into thin strips
2 cloves garlic, minced
3 cups chopped broccoli florets
1 medium red bell pepper, cored, seeded and cut into 2-1/2 inch pieces
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 cup low-salt chicken broth
3 tablespoons Lea & Perrins White Wine Worcestershire Sauce
Directions
Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken to a plate and cover to keep warm.
Add broccoli and bell pepper to the same skillet; cover and cook for 3 to 5 minutes or until vegetables are crisp-tender.
Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth, and Worcestershire sauce, and blend well. Return chicken to skillet. Add cornstarch mixture. Bring to a boil, stirring constantly, about 5 minutes, until bubbly and thickened.
Nutritional Information Per Serving: Calories: 189; Fat: 4 g; Fiber: 2 g; Sodium: 210 mg; Cholesterol: 68 mg; Protein: 29 g; Carbohydrates: 5 g
Diabetic Exchanges: 4 Lean Meat, 1 Fat
BANANA RAISIN BREAD
Recipe Yield: Yield: 14 servings
Source: Equal
Recipe and image appear courtesy of Equal.
You can view this online at https://diabeticgourmet.com/diabetic-recipe/banana-raisin-bread.
Ingredients
1 cup mashed ripe bananas (about 2 medium)
3 tablespoons 2% milk
1-1/2 cups Kellogg’s Special K cereal
6 tablespoons stick butter or margarine, softened
1 cup Equal Spoonful*
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup golden raisins (or whatever you prefer)
* May substitute 24 packets Equal sweetener
Directions
Combine banana and milk in medium bowl. Stir in cereal. Let stand 5 minutes or until cereal is softened.
Beat butter and Equal on medium speed of electric mixer until fluffy.
Beat in egg and vanilla until well blended. Stir in cereal mixture.
Gradually add combined flour, baking powder, baking soda and salt mixing until combined. Stir in raisins.
Spread batter evenly in sprayed 9 x 5-inch loaf pan.
Bake in preheated 350F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Let cool 10 minutes before removing from pan. Cool completely on wire rack.
Store tightly wrapped in plastic wrap.
Notes:
A full flavored quick bread made with ripe bananas and raisins. Cereal adds extra crunch and beneficial nutrients.
Nutritional Information Per Serving: Calories: 145; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Protein: 3 g; Carbohydrates: 9 g
Diabetic Exchanges: 1/2 starch, 2 fat
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
GRILLED TURKEY, PORTABELLA MUSHROOMS AND VEGETABLE KEBABS
Recipe Yield: Yield: 4 servings
Source: The National Turkey Federation
You can view this online at https://diabeticgourmet.com/diabetic-recipes/grilled-turkey-portabella-mushrooms-and-vegetable-kebabs.
Ingredients
1-1/2 to 2 pounds turkey thighs, skinned, boned & cut into 1-inch cubes
2 whole portabella mushrooms, stemmed & quartered
1/2 cup green onions, chopped
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/2 medium red bell pepper, seeded & cut into 1-inch cubes
1 small yellow squash, cut into 1/2-inch rounds
1 small zucchini, cut into 1/2-inch rounds
Directions
Place turkey cubes and mushroom quarters in a large, self-closing, food-safe plastic bag.
In small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours or overnight.
Spray grill rack with nonstick vegetable oil spray. Prepare grill for direct heat cooking.
Drain turkey and mushrooms from marinade and discard marinade.
On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini.
Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook thighs to an internal temperature of 170 degrees F.
Nutritional Information Per Serving: Calories: 320; Fat: 11 g; Saturated Fat: 3 g; Fiber: 3 g; Sodium: 150 mg; Cholesterol: 130 mg; Protein: 49 g; Carbohydrates: 6 g; Sugars: 3 g
BAKED BEEF EMPANADAS
Recipe Yield: Yield: Makes 20 servings.
Source: Lauras Lean Beef
View this online at https://diabeticgourmet.com/diabetic-recipes/baked-beef-empanadas.
Ingredients
1/2 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
Ingredients
Preheat oven to 400F.
Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
Nutritional Information Per Serving: Calories: 85; Fat: 1.5 g; Saturated Fat: .68 g; Fiber: .62 g; Sodium: 157 mg; Cholesterol: 10 mg; Protein: 5 g; Carbohydrates: 9 g
Of course, we do need to eat. Therefore, here are six yummy recipes to help you through the day, including Grilled Turkey, Portabella Mushrooms and Vegetable Kebabs and No-Bake Orange Cream Cheesecake. Enjoy!
QUICK AND EASY CHICKEN CACCIATORE
Recipe Yield: Yield: Makes 4 servings
You can view this online at https://diabeticgourmet.com/diabetic-recipes/quick-and-easy-chicken-cacciatore.
Ingredients
Nonstick cooking spray
1/2 lb. chicken breasts, skinless and boneless
1/2 lb. chicken thighs, skinless and boned
1 green bell pepper, cut into julienne strips
1/3 cup chopped onion
1/2 cup sliced mushrooms
1 (14 1/2 oz) can no added salt stewed tomatoes
1/4 cup water (may substitute low-sodium chicken broth or dry red cooking wine)
2 tsp. dried Italian seasoning
1/8 tsp. fresh ground black pepper
Directions
Coat large skillet with cooking spray. Preheat skillet over medium-high heat. Add chicken and cook until lightly browned, about 6 minutes. Turn frequently to ensure consistent browning.
Add in pepper, onion and mushrooms and saute an additional 2 minutes, stirring frequently.
Stir in tomatoes, water (or broth or wine), Italian seasoning and black pepper. Bring to boil. Reduce heat, cover, simmer, gently stirring occasionally, until chicken is tender and no longer pink, about 15 minutes.
Remove chicken from skillet, set aside and cover to keep moist and warm. Continue to simmer sauce, uncovered and stirring occasionally, for about 5 minutes or until desired consistency.
Place chicken in a serving dish. Pour sauce over the top and serve.
Notes:
Creating classic tastes doesn’t have to be time consuming or difficult, as proven by this recipe. It combines the goodness of chicken with the timeless taste of tomatoes, all set off with traditional Italian spices.
Nutritional Information Per Serving: Calories: 190; Fat: 6 g; Saturated Fat: 1.5 g; Fiber: 2 g; Sodium: 75 mg; Protein: 23 g; Carbohydrates: 9 g
CHICKEN AND BROCCOLI STIR-FRY
Recipe Yield: Yield: 4 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Title: The Complete Idiot's Guide to Terrific Diabetic Meals
You can find this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-broccoli-stir-fry.
Ingredients
2 teaspoons olive or canola oil
4 (3 ounces) boneless, skinless chicken breast, halves, cut into thin strips
2 cloves garlic, minced
3 cups chopped broccoli florets
1 medium red bell pepper, cored, seeded and cut into 2-1/2 inch pieces
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 cup low-salt chicken broth
3 tablespoons Lea & Perrins White Wine Worcestershire Sauce
Directions
Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken to a plate and cover to keep warm.
Add broccoli and bell pepper to the same skillet; cover and cook for 3 to 5 minutes or until vegetables are crisp-tender.
Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth, and Worcestershire sauce, and blend well. Return chicken to skillet. Add cornstarch mixture. Bring to a boil, stirring constantly, about 5 minutes, until bubbly and thickened.
Nutritional Information Per Serving: Calories: 189; Fat: 4 g; Fiber: 2 g; Sodium: 210 mg; Cholesterol: 68 mg; Protein: 29 g; Carbohydrates: 5 g
Diabetic Exchanges: 4 Lean Meat, 1 Fat
BANANA RAISIN BREAD
Recipe Yield: Yield: 14 servings
Source: Equal
Recipe and image appear courtesy of Equal.
You can view this online at https://diabeticgourmet.com/diabetic-recipe/banana-raisin-bread.
Ingredients
1 cup mashed ripe bananas (about 2 medium)
3 tablespoons 2% milk
1-1/2 cups Kellogg’s Special K cereal
6 tablespoons stick butter or margarine, softened
1 cup Equal Spoonful*
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup golden raisins (or whatever you prefer)
* May substitute 24 packets Equal sweetener
Directions
Combine banana and milk in medium bowl. Stir in cereal. Let stand 5 minutes or until cereal is softened.
Beat butter and Equal on medium speed of electric mixer until fluffy.
Beat in egg and vanilla until well blended. Stir in cereal mixture.
Gradually add combined flour, baking powder, baking soda and salt mixing until combined. Stir in raisins.
Spread batter evenly in sprayed 9 x 5-inch loaf pan.
Bake in preheated 350F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Let cool 10 minutes before removing from pan. Cool completely on wire rack.
Store tightly wrapped in plastic wrap.
Notes:
A full flavored quick bread made with ripe bananas and raisins. Cereal adds extra crunch and beneficial nutrients.
Nutritional Information Per Serving: Calories: 145; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Protein: 3 g; Carbohydrates: 9 g
Diabetic Exchanges: 1/2 starch, 2 fat
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
GRILLED TURKEY, PORTABELLA MUSHROOMS AND VEGETABLE KEBABS
Recipe Yield: Yield: 4 servings
Source: The National Turkey Federation
You can view this online at https://diabeticgourmet.com/diabetic-recipes/grilled-turkey-portabella-mushrooms-and-vegetable-kebabs.
Ingredients
1-1/2 to 2 pounds turkey thighs, skinned, boned & cut into 1-inch cubes
2 whole portabella mushrooms, stemmed & quartered
1/2 cup green onions, chopped
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/2 medium red bell pepper, seeded & cut into 1-inch cubes
1 small yellow squash, cut into 1/2-inch rounds
1 small zucchini, cut into 1/2-inch rounds
Directions
Place turkey cubes and mushroom quarters in a large, self-closing, food-safe plastic bag.
In small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours or overnight.
Spray grill rack with nonstick vegetable oil spray. Prepare grill for direct heat cooking.
Drain turkey and mushrooms from marinade and discard marinade.
On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini.
Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook thighs to an internal temperature of 170 degrees F.
Nutritional Information Per Serving: Calories: 320; Fat: 11 g; Saturated Fat: 3 g; Fiber: 3 g; Sodium: 150 mg; Cholesterol: 130 mg; Protein: 49 g; Carbohydrates: 6 g; Sugars: 3 g
BAKED BEEF EMPANADAS
Recipe Yield: Yield: Makes 20 servings.
Source: Lauras Lean Beef
View this online at https://diabeticgourmet.com/diabetic-recipes/baked-beef-empanadas.
Ingredients
1/2 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
Ingredients
Preheat oven to 400F.
Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
Nutritional Information Per Serving: Calories: 85; Fat: 1.5 g; Saturated Fat: .68 g; Fiber: .62 g; Sodium: 157 mg; Cholesterol: 10 mg; Protein: 5 g; Carbohydrates: 9 g
Thursday, April 29, 2021
Desserts
Shortly after a diabetic diagnosis (whether our own or a family member's diagnosis), many of us figured that desserts were now a thing of the past.
However, that's not so. True, as with most other things, it depends on how it's made, and then done in moderation.
With that in mind, here are six yummy (and diabetic-friendly) desserts, including Chocolate Cheesecake and Angel Pecan Cupcakes. Enjoy!
CARROT CAKE WITH CREAM CHEESE FROSTING
Recipe Yield: Yield: Makes 12 slices Serving Size: 1 slice
Source: Great Healthy Food - Diabetes
Book Title: Great Healthy Food - Diabetes
View this inline at https://diabeticgourmet.com/diabetic-recipe/carrot-cake.
Ingredients
1-1/4 cups whole wheat flour
Pinch of salt
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar
3/4 cup raisins, soaked overnight (see note if you leave out raisins) in 1/2 cup unsweetened orange juice
4 medium carrots, peeled and finely grated
1 tablespoon sunflower oil
2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners’ sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix well.
Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
Notes:
Some people do not like raisins in their carrot cake. If you choose to leave out the raisins, as pictured, it will reduce the amount of carbohydrate by 7g, calories by 27, sugars by 5.4g, fiber by 0.3g and protein by 0.3g per serving.
Nutritional Information Per Serving: Calories: 137; Fat: 3 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 154 mg; Cholesterol: 5 mg; Protein: 4 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
BLUEBERRY CRUMB CAKE
Recipe Yield: Yield: 9 to 12 Servings
Source: 1,001 Delicious Desserts For People with Diabetes
Book Title: 1,001 Delicious Desserts For People with Diabetes
You can view this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-crumb-cake.
Ingredients
4 tablespoons margarine
1 egg
5-1/2 teaspoons "Equal for Recipes" or 18 packets Equal sweetener
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup reduced-fat buttermilk
1/2 teaspoon vanilla
Blueberry Crumb Topping (recipe follows)
Blueberry Crumb Topping Ingredients
1/3 cup all-purpose flour
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
4 tablespoons cold margarine, cut into pieces
1 cup fresh, or frozen, blueberries
Directions
Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combine flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.
Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter.
Bake at 350 degrees F. until toothpick inserted in cakes comes out clean, 35 to 40 minutes. Serve warm.
Blueberry Crumb Topping Directions: Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss.
Nutritional Information Per Serving: Calories: 196; Fat: 11 g; Sodium: 358 mg; Cholesterol: 24 mg; Protein: 6 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat
DIRT DESSERT PUDDING BOWLS
This is from Old El Paso, and begins, "Dessert has never been so much fun to create or enjoy than with this classic dirt dessert—now in an easy-to-hold, edible tortilla bowl! Sweetened and oven-baked Old El Paso™ Mini Soft Tortilla Bowls make sure you don't miss a single dirt crumb. Layers of chocolate pudding, crushed sandwich cookies and gummy worm candies will delight your kids (and adults!). It's perfect for birthdays, and easy enough for an anytime dessert."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 12
To view this online, go to https://www.oldelpaso.com/recipes/dirt-dessert-pudding-bowls.
Ingredients
1 tablespoon butter, melted
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 tablespoon sugar
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 1/2 cups cold milk
1/2 cup frozen (thawed) whipped topping
8 creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
12 gummy worm candies
Preparation
Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of tortilla bowls. Sprinkle sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool completely, about 10 minutes.
When ready to serve, in medium bowl, beat pudding mix and milk 2 minutes, using whisk. Fold in whipped topping. Divide pudding mixture among cooled tortilla bowls, spreading evenly.
Sprinkle 1 tablespoon crushed cookies over top of each; lightly press into pudding layer. Cut gummy worm candies in half, and insert the two ends into top of each tortilla bowl. Serve immediately. Store any remaining bowls in refrigerator.
Expert Tips
For more fun, try sprinkling green candy sprinkles or flower-shaped candy decors on tops of crushed cookies in dirt pudding.
To easily crush cookies in this dirt dessert recipe, place in resealable food-storage plastic bag, and go over with rolling pin.
Gummy worm candies can vary in size. There’s no need to cut them in half if you buy minis!
Nutrition: 1 Mini Tortilla Bowl: Calories: 180 (Calories from Fat: 45); Total Fat: 5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 270mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 17g); Protein 3g
% Daily Value:Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 8%;
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 2
ANGEL PECAN CUPCAKES
Yield: 12 servings
View online: http://diabeticgourmet.com/recipes/html/746.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information Per Serving: Calories: 112; Protein: 3 g; Fat: 4 g; Sodium: 27 mg; Cholesterol: 35 mg; Carbohydrates: 20 g; Glycemic Index: 30, Glycemic Load: 6; Exchanges: 1-1/2 Starch
CHOCOLATE CHEESECAKE
Recipe Yield: Servings: 8
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cheesecake.
Ingredients
Crust:
3/4 cup graham crackers crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons canola or olive oil
Filling:
3 large egg whites
1/3 cup sugar
2 cups nonfat ricotta cheese
1/4 cup cocoa
1/3 cup yogurt cheese **
1 teaspoon vanilla extract
** Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.
Directions
Part 1:
Preheat oven TO 350F. Spray 8-inch springform pan with cooking spray. Fill a 13x9x2-inch pan halfway with hot water.
Place in oven on shelf below where chocolate cheesecake will be placed. This will prevent the top of cheesecake from cracking.
In small bowl, combine all crust ingredients. Press onto bottom and part-way up sides of pan. Set aside.
Part 2:
In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla; process, scraping sides occasionally, for 1 minute until smooth and thick. Pour into crust.
Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn off oven and leave cake in closed oven 5 minutes longer.
Remove from oven and cool about an hour on wire rack. Cover and refrigerate at least 3 hours before serving.
Nutritional Information Per Serving: Calories: 176; Fat: 4 g; Sodium: 140 m; Protein: 11 g; Carbohydrates: 22 g
Diabetic Exchanges: 1 starch; 1/2 skim milk
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
However, that's not so. True, as with most other things, it depends on how it's made, and then done in moderation.
With that in mind, here are six yummy (and diabetic-friendly) desserts, including Chocolate Cheesecake and Angel Pecan Cupcakes. Enjoy!
CARROT CAKE WITH CREAM CHEESE FROSTING
Recipe Yield: Yield: Makes 12 slices Serving Size: 1 slice
Source: Great Healthy Food - Diabetes
Book Title: Great Healthy Food - Diabetes
View this inline at https://diabeticgourmet.com/diabetic-recipe/carrot-cake.
Ingredients
1-1/4 cups whole wheat flour
Pinch of salt
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar
3/4 cup raisins, soaked overnight (see note if you leave out raisins) in 1/2 cup unsweetened orange juice
4 medium carrots, peeled and finely grated
1 tablespoon sunflower oil
2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners’ sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix well.
Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
Notes:
Some people do not like raisins in their carrot cake. If you choose to leave out the raisins, as pictured, it will reduce the amount of carbohydrate by 7g, calories by 27, sugars by 5.4g, fiber by 0.3g and protein by 0.3g per serving.
Nutritional Information Per Serving: Calories: 137; Fat: 3 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 154 mg; Cholesterol: 5 mg; Protein: 4 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
BLUEBERRY CRUMB CAKE
Recipe Yield: Yield: 9 to 12 Servings
Source: 1,001 Delicious Desserts For People with Diabetes
Book Title: 1,001 Delicious Desserts For People with Diabetes
You can view this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-crumb-cake.
Ingredients
4 tablespoons margarine
1 egg
5-1/2 teaspoons "Equal for Recipes" or 18 packets Equal sweetener
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup reduced-fat buttermilk
1/2 teaspoon vanilla
Blueberry Crumb Topping (recipe follows)
Blueberry Crumb Topping Ingredients
1/3 cup all-purpose flour
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
4 tablespoons cold margarine, cut into pieces
1 cup fresh, or frozen, blueberries
Directions
Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combine flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.
Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter.
Bake at 350 degrees F. until toothpick inserted in cakes comes out clean, 35 to 40 minutes. Serve warm.
Blueberry Crumb Topping Directions: Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss.
Nutritional Information Per Serving: Calories: 196; Fat: 11 g; Sodium: 358 mg; Cholesterol: 24 mg; Protein: 6 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat
DIRT DESSERT PUDDING BOWLS
This is from Old El Paso, and begins, "Dessert has never been so much fun to create or enjoy than with this classic dirt dessert—now in an easy-to-hold, edible tortilla bowl! Sweetened and oven-baked Old El Paso™ Mini Soft Tortilla Bowls make sure you don't miss a single dirt crumb. Layers of chocolate pudding, crushed sandwich cookies and gummy worm candies will delight your kids (and adults!). It's perfect for birthdays, and easy enough for an anytime dessert."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 12
To view this online, go to https://www.oldelpaso.com/recipes/dirt-dessert-pudding-bowls.
Ingredients
1 tablespoon butter, melted
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 tablespoon sugar
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 1/2 cups cold milk
1/2 cup frozen (thawed) whipped topping
8 creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
12 gummy worm candies
Preparation
Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of tortilla bowls. Sprinkle sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool completely, about 10 minutes.
When ready to serve, in medium bowl, beat pudding mix and milk 2 minutes, using whisk. Fold in whipped topping. Divide pudding mixture among cooled tortilla bowls, spreading evenly.
Sprinkle 1 tablespoon crushed cookies over top of each; lightly press into pudding layer. Cut gummy worm candies in half, and insert the two ends into top of each tortilla bowl. Serve immediately. Store any remaining bowls in refrigerator.
Expert Tips
For more fun, try sprinkling green candy sprinkles or flower-shaped candy decors on tops of crushed cookies in dirt pudding.
To easily crush cookies in this dirt dessert recipe, place in resealable food-storage plastic bag, and go over with rolling pin.
Gummy worm candies can vary in size. There’s no need to cut them in half if you buy minis!
Nutrition: 1 Mini Tortilla Bowl: Calories: 180 (Calories from Fat: 45); Total Fat: 5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 270mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 17g); Protein 3g
% Daily Value:Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 8%;
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 2
ANGEL PECAN CUPCAKES
Yield: 12 servings
View online: http://diabeticgourmet.com/recipes/html/746.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information Per Serving: Calories: 112; Protein: 3 g; Fat: 4 g; Sodium: 27 mg; Cholesterol: 35 mg; Carbohydrates: 20 g; Glycemic Index: 30, Glycemic Load: 6; Exchanges: 1-1/2 Starch
CHOCOLATE CHEESECAKE
Recipe Yield: Servings: 8
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cheesecake.
Ingredients
Crust:
3/4 cup graham crackers crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons canola or olive oil
Filling:
3 large egg whites
1/3 cup sugar
2 cups nonfat ricotta cheese
1/4 cup cocoa
1/3 cup yogurt cheese **
1 teaspoon vanilla extract
** Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.
Directions
Part 1:
Preheat oven TO 350F. Spray 8-inch springform pan with cooking spray. Fill a 13x9x2-inch pan halfway with hot water.
Place in oven on shelf below where chocolate cheesecake will be placed. This will prevent the top of cheesecake from cracking.
In small bowl, combine all crust ingredients. Press onto bottom and part-way up sides of pan. Set aside.
Part 2:
In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla; process, scraping sides occasionally, for 1 minute until smooth and thick. Pour into crust.
Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn off oven and leave cake in closed oven 5 minutes longer.
Remove from oven and cool about an hour on wire rack. Cover and refrigerate at least 3 hours before serving.
Nutritional Information Per Serving: Calories: 176; Fat: 4 g; Sodium: 140 m; Protein: 11 g; Carbohydrates: 22 g
Diabetic Exchanges: 1 starch; 1/2 skim milk
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
Tuesday, March 30, 2021
Tuesday Recipes
Here are six yummy recipes to help you through the day, including Island Stew Sweet and Sour, Chicken and Broccoli Stir-Fry, and No-Bake Orange Cream Cheesecake. Enjoy!
GRILLED CHICKEN WITH ARUGULA AND LEMON VINAIGRETTE
Recipe Yield: Yield: Makes 4 servings.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/grilled-chicken-with-arugula-and-lemon-vinaigrette.
Ingredients
4 packed cups baby arugula leaves
2 packed cups baby spinach leaves
6 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. extra-virgin olive oil
1 lb. skinless and boneless chicken breast, cut into 4 pieces
Cooking spray, preferably olive oil
Directions
Heat grill to medium-high heat. If using a ridged grill pan indoors, set over high heat until very hot.
In large mixing bowl, combine arugula and spinach. Cover and refrigerate.
In small bowl, whisk lemon juice and salt until salt dissolves. Add ground pepper and whisk in oil until combined. Set dressing aside.
One at a time, place each piece of chicken breast between two pieces of wax paper. Using the flat side of a meat mallet (or bottom of a small, heavy skillet), pound chicken until evenly 1/8-inch thick. If chicken pieces are thick, turning over several times may be necessary. Coat chicken lightly on both sides with cooking spray. If desired, season lightly with salt and pepper.
Grill chicken until white in center, turning it once, about 3 minutes each side.
While chicken grills, pour dressing over greens. Using tongs, turn until well coated. To serve, place one piece chicken on each of 4 dinner plates. Mound 1/4 of salad on top of each.
Nutritional Information Per Serving: Calories: 170; Fat: 5 g; Saturated Fat: 1 g; Sodium: 390 mg; Protein: 27 g; Carbohydrates: 4 g
ISLAND STEW, SWEET AND SOUR
Recipe Yield: Yield: 6 Servings (About 1-1/4 cups each)
Source: 1,001 Delicious Recipes For People With Diabetes
Book Title: 1,001 Delicious Recipes For People With Diabetes
You can view this online at https://diabeticgourmet.com/diabetic-recipes/island-stew-sweet-and-sour.
Ingredients
1-1/2 pounds chicken tenders
1 tablespoon vegetable oil
3 cups frozen stir-fry pepper blend
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1-2 jalapeno chilies, finely chopped
3 cups reduced-sodium fat-free chicken broth
1 can (20 ounces) unsweetened pineapple chunks in juice, drained, juice reserved
2 tablespoons light brown sugar
2-3 teaspoons curry powder
2-3 tablespoons apple cider vinegar
2 tablespoons cornstarch
1 can (15 ounces) black beans, rinsed, drained
Directions
Cook chicken in oil in large skillet over medium heat until browned, about 8 minutes. Remove from skillet.
Add pepper blend, garlic, gingerroot, and jalapeno chilies to skillet; saute 5 minutes. Stir in broth, pineapple (reserve juice), sugar, curry powder, vinegar, and chicken; heat to boiling. Reduce heat and simmer, uncovered, 5 minutes.
Heat mixture to boiling. Mix cornstarch and reserved pineapple juice; stir to boiling mixture. Boil, stirring frequently, until mixture is thickened, about 1 minute. Stir in beans; cook over medium heat 2 to 3 minutes longer.
Nutritional Information Per Serving: Calories: 288; Fat: 3.9 g; Sodium: 537 mg; Cholesterol: 48.2 mg; Protein: 29.7 g; Carbohydrates: 35 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1 Bread/Starch, 3 Meat
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas.
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
CHICKEN AND BROCCOLI STIR-FRY
Recipe Yield: Yield: 4 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Title: The Complete Idiot's Guide to Terrific Diabetic Meals
You can find this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-broccoli-stir-fry.
Ingredients
2 teaspoons olive or canola oil
4 (3 ounces) boneless, skinless chicken breast, halves, cut into thin strips
2 cloves garlic, minced
3 cups chopped broccoli florets
1 medium red bell pepper, cored, seeded and cut into 2-1/2 inch pieces
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 cup low-salt chicken broth
3 tablespoons Lea & Perrins White Wine Worcestershire Sauce
Directions
Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken to a plate and cover to keep warm.
Add broccoli and bell pepper to the same skillet; cover and cook for 3 to 5 minutes or until vegetables are crisp-tender.
Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth, and Worcestershire sauce, and blend well. Return chicken to skillet. Add cornstarch mixture. Bring to a boil, stirring constantly, about 5 minutes, until bubbly and thickened.
Nutritional Information Per Serving: Calories: 189; Fat: 4 g; Fiber: 2 g; Sodium: 210 mg; Cholesterol: 68 mg; Protein: 29 g; Carbohydrates: 5 g
Diabetic Exchanges: 4 Lean Meat, 1 Fat
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
VEGETABLE AND BEAN SOUP
Recipe Yield: Yield: 6 servings
Source: The Everyday Low-Carb Slow Cooker Cookbook
Book Title: The Everyday Low-Carb Slow Cooker Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/vegetable-and-bean-soup.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well.
Cover and cook on LOW for 8 hours.
Stir well before serving.
If desired, stir in Tabasco sauce before serving.
Notes:
Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Nutritional Information Per Serving: Calories: 210; Fat: 9 g; Sodium: 1020 mg; Cholesterol: 14 mg; Protein: 8 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
GRILLED CHICKEN WITH ARUGULA AND LEMON VINAIGRETTE
Recipe Yield: Yield: Makes 4 servings.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/grilled-chicken-with-arugula-and-lemon-vinaigrette.
Ingredients
4 packed cups baby arugula leaves
2 packed cups baby spinach leaves
6 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. extra-virgin olive oil
1 lb. skinless and boneless chicken breast, cut into 4 pieces
Cooking spray, preferably olive oil
Directions
Heat grill to medium-high heat. If using a ridged grill pan indoors, set over high heat until very hot.
In large mixing bowl, combine arugula and spinach. Cover and refrigerate.
In small bowl, whisk lemon juice and salt until salt dissolves. Add ground pepper and whisk in oil until combined. Set dressing aside.
One at a time, place each piece of chicken breast between two pieces of wax paper. Using the flat side of a meat mallet (or bottom of a small, heavy skillet), pound chicken until evenly 1/8-inch thick. If chicken pieces are thick, turning over several times may be necessary. Coat chicken lightly on both sides with cooking spray. If desired, season lightly with salt and pepper.
Grill chicken until white in center, turning it once, about 3 minutes each side.
While chicken grills, pour dressing over greens. Using tongs, turn until well coated. To serve, place one piece chicken on each of 4 dinner plates. Mound 1/4 of salad on top of each.
Nutritional Information Per Serving: Calories: 170; Fat: 5 g; Saturated Fat: 1 g; Sodium: 390 mg; Protein: 27 g; Carbohydrates: 4 g
ISLAND STEW, SWEET AND SOUR
Recipe Yield: Yield: 6 Servings (About 1-1/4 cups each)
Source: 1,001 Delicious Recipes For People With Diabetes
Book Title: 1,001 Delicious Recipes For People With Diabetes
You can view this online at https://diabeticgourmet.com/diabetic-recipes/island-stew-sweet-and-sour.
Ingredients
1-1/2 pounds chicken tenders
1 tablespoon vegetable oil
3 cups frozen stir-fry pepper blend
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1-2 jalapeno chilies, finely chopped
3 cups reduced-sodium fat-free chicken broth
1 can (20 ounces) unsweetened pineapple chunks in juice, drained, juice reserved
2 tablespoons light brown sugar
2-3 teaspoons curry powder
2-3 tablespoons apple cider vinegar
2 tablespoons cornstarch
1 can (15 ounces) black beans, rinsed, drained
Directions
Cook chicken in oil in large skillet over medium heat until browned, about 8 minutes. Remove from skillet.
Add pepper blend, garlic, gingerroot, and jalapeno chilies to skillet; saute 5 minutes. Stir in broth, pineapple (reserve juice), sugar, curry powder, vinegar, and chicken; heat to boiling. Reduce heat and simmer, uncovered, 5 minutes.
Heat mixture to boiling. Mix cornstarch and reserved pineapple juice; stir to boiling mixture. Boil, stirring frequently, until mixture is thickened, about 1 minute. Stir in beans; cook over medium heat 2 to 3 minutes longer.
Nutritional Information Per Serving: Calories: 288; Fat: 3.9 g; Sodium: 537 mg; Cholesterol: 48.2 mg; Protein: 29.7 g; Carbohydrates: 35 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1 Bread/Starch, 3 Meat
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas.
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
CHICKEN AND BROCCOLI STIR-FRY
Recipe Yield: Yield: 4 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Title: The Complete Idiot's Guide to Terrific Diabetic Meals
You can find this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-broccoli-stir-fry.
Ingredients
2 teaspoons olive or canola oil
4 (3 ounces) boneless, skinless chicken breast, halves, cut into thin strips
2 cloves garlic, minced
3 cups chopped broccoli florets
1 medium red bell pepper, cored, seeded and cut into 2-1/2 inch pieces
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 cup low-salt chicken broth
3 tablespoons Lea & Perrins White Wine Worcestershire Sauce
Directions
Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken to a plate and cover to keep warm.
Add broccoli and bell pepper to the same skillet; cover and cook for 3 to 5 minutes or until vegetables are crisp-tender.
Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth, and Worcestershire sauce, and blend well. Return chicken to skillet. Add cornstarch mixture. Bring to a boil, stirring constantly, about 5 minutes, until bubbly and thickened.
Nutritional Information Per Serving: Calories: 189; Fat: 4 g; Fiber: 2 g; Sodium: 210 mg; Cholesterol: 68 mg; Protein: 29 g; Carbohydrates: 5 g
Diabetic Exchanges: 4 Lean Meat, 1 Fat
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
VEGETABLE AND BEAN SOUP
Recipe Yield: Yield: 6 servings
Source: The Everyday Low-Carb Slow Cooker Cookbook
Book Title: The Everyday Low-Carb Slow Cooker Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/vegetable-and-bean-soup.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well.
Cover and cook on LOW for 8 hours.
Stir well before serving.
If desired, stir in Tabasco sauce before serving.
Notes:
Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Nutritional Information Per Serving: Calories: 210; Fat: 9 g; Sodium: 1020 mg; Cholesterol: 14 mg; Protein: 8 g; Carbohydrates: 18 g
Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Friday, April 22, 2016
Friday Recipes
Here are today's six diabetic recipes to try out. Enjoy!
NEW ORLEANS BRAISED ONIONS
Yield: 10 servings
Source: America's Everyday Diabetes Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/590.shtml
Ingredients
2 to 3 large Spanish onions
6 to 9 whole cloves
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
Pinch ground thyme
Grated zest and juice of 1 orange
1/2 cup condensed beef broth, undiluted
Finely chopped fresh parsley, optional
Hot pepper sauce, optional
Directions
Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest. Pour orange juice and beef broth over onions, cover and cook on LOW for 8 hours or on High for 4 hours, until onions are tender.
Keep onions warm. In a saucepan over medium heat, reduce cooking liquid by half.
When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley, if desired, and pass the hot pepper sauce, if desired.
Nutritional Information Per Serving: Calories: 20; Protein: 1 g; Sodium: 188 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
CHICKEN CACCIATORE OVER CRISP BARLEY CRUST
Yield: 6 servings
Source: America's Everyday Diabetes Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/592.shtml
Ingredients
Crust:
3 cups chicken stock
3/4 cup pearl barley
3 tablespoons low-fat milk
2 large egg whites
1 tablespoon grated low-fat Parmesan cheese
1/2 teaspoon dried basil
Topping:
1 cup chopped onions
1 clove garlic, minced
1 cup chopped mushrooms
1 cup chopped green bell peppers
1 can (19 ounces) tomatoes, crushed
1/2 cup chicken stock
2 tablespoons tomato paste
1 bay leaf
2 teaspoons packed brown sugar
1/2 teaspoon chili powder
1 teaspoon dried Italian seasoning
4 ounces boneless skinless chicken breast, cut into 1/2- inch cubes
2 tablespoons grated low-fat Parmesan cheese
Directions
Preheat oven to 400 degrees F. Spray a 9-inch springform pan with vegetable spray.
Crust: In a nonstick saucepan over high heat, bring stock to a boil. Add barley; reduce heat to medium-low. Cook, covered, for 45 to 50 minutes or until grain is tender and liquid absorbed; cool for 10 minutes. Add milk, egg whites, Parmesan cheese and basil. Press mixture into bottom of prepared springform pan. Bake in preheated oven for 25 minutes or until golden at edges and firm on top; remove from oven.
Topping: In a nonstick saucepan sprayed with vegetable spray; cook onions and garlic over medium-high heat for 3 minutes or until softened and lightly browned. Add mushrooms and green peppers; cook for 3 minutes or until softened. Add crushed tomatoes, stock, tomato paste, bay leaf, brown sugar, chili powder and Italian seasoning. Bring to a boil; reduce heat to medium.
Cook, uncovered, for 20 minutes, stirring occasionally. Add chicken; cook for 3 minutes or until cooked through. Spread mixture over baked crust. Sprinkle with Parmesan cheese. Bake in preheated oven for 10 minutes.
Nutritional Information Per Serving: Calories: 190; Protein: 12 g; Fat: 1 g; Sodium: 278 mg; Cholesterol: 15 mg; Dietary Fiber: 5 g; Carbohydrates: 35 g; Exchanges: 1 Starch, 3 Vegetables, 1/2 Very Lean Meat
GINGERBREAD MUFFINS
Makes 12 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/947.shtml
Ingredients
1-1/2 cups all-purpose flour
2 cups Kellogg's Special K cereal, crushed to 1 cup
3/4 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses
* May substitute 18 packets Equal sweetener
Directions
Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.
Bake in preheated 400F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 152; Protein: 4 g; Fat: 4 g; Sodium: 273 mg; Cholesterol: 1 mg; Carbohydrates: 26 g
BALSAMIC CHICKEN AND VEGETABLES
This comes from the Diabetic Connect e-newsletter, and begins, “We know how easy it is to resort to take-out on a busy weekday evening, but this tasty and simple low-carb meal will be ready in no time.” Serves: 6
Read more at http://www.diabeticconnect.com/diabetic-recipes/general/7260-balsamic-chicken-and-vegetables#3M6d9Jk8tGwmcuhQ.99
Ingredients
1.25 lbs chicken tenders
2 TBSP olive oil
1/3 cup light Italian dressing
3 TBSP balsamic vinegar
2 TBSP honey
Generous pinch of red pepper flakes
Pepper to taste
1 bundle asparagus, trimmed and cut into 2 inch pieces
1 1/2 cups shredded carrots
1 cup of halved grape tomatoes
Directions
Whisk dressing, vinegar, honey and seasonings together.
Heat olive oil over medium-high heat. Cook chicken for 8 minutes, flipping halfway through. Add half the dressing mixtures, and toss to coat chicken. Remove chicken onto a platter.
Add asparagus and carrots and sauté for 5 minutes. Remove and add to the platter with the chicken and top with the halved tomatoes.
Add remaining dressing and cook 1 minute or until thickened. Pour over chicken and vegetables and serve.
Nutritional Facts For 1/6 the recipe: Calories 344; Saturated Fat 4g; Sodium 514mg; Carbohydrates 11g; Dietary Fiber 2g; Protein 27g
BLACK-EYED CHICKEN
Yield: 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/948.shtml
Ingredients
16 oz can black-eyed peas, rinsed and drained
2 cups cooked chicken breast, chopped
1 cup diced celery
1 cup red bell pepper
1 cup green bell pepper
1/2 cup sliced green onion
1/2 cup fresh cilantro
3 Tbsp fat-free Italian salad dressing
2 Tbsp Dijon mustard
6 cups lettuce leaves
Directions
Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.
Nutritional Information Per Serving: Calories: 170; Calories from Fat: 20; Protein: 20 g; Fat: 3 g; Sodium: 430 mg; Cholesterol: 40 mg; Saturated Fat: 1 g; Dietary Fiber: 5 g; Sugars: 3 g; Carbohydrates: 17 g; Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate
NEW ORLEANS BRAISED ONIONS
Yield: 10 servings
Source: America's Everyday Diabetes Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/590.shtml
Ingredients
2 to 3 large Spanish onions
6 to 9 whole cloves
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
Pinch ground thyme
Grated zest and juice of 1 orange
1/2 cup condensed beef broth, undiluted
Finely chopped fresh parsley, optional
Hot pepper sauce, optional
Directions
Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest. Pour orange juice and beef broth over onions, cover and cook on LOW for 8 hours or on High for 4 hours, until onions are tender.
Keep onions warm. In a saucepan over medium heat, reduce cooking liquid by half.
When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley, if desired, and pass the hot pepper sauce, if desired.
Nutritional Information Per Serving: Calories: 20; Protein: 1 g; Sodium: 188 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
NO-BAKE ORANGE CREAM CHEESECAKE
Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese.
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/946.shtml
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 152; Protein: 6 g; Fat: 10 g; Sodium: 158 mg; Cholesterol: 31 mg; Carbohydrates: 11 g; Exchanges: 1/2 milk, 1 starch, 2 fat
CHICKEN CACCIATORE OVER CRISP BARLEY CRUST
Yield: 6 servings
Source: America's Everyday Diabetes Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/592.shtml
Ingredients
Crust:
3 cups chicken stock
3/4 cup pearl barley
3 tablespoons low-fat milk
2 large egg whites
1 tablespoon grated low-fat Parmesan cheese
1/2 teaspoon dried basil
Topping:
1 cup chopped onions
1 clove garlic, minced
1 cup chopped mushrooms
1 cup chopped green bell peppers
1 can (19 ounces) tomatoes, crushed
1/2 cup chicken stock
2 tablespoons tomato paste
1 bay leaf
2 teaspoons packed brown sugar
1/2 teaspoon chili powder
1 teaspoon dried Italian seasoning
4 ounces boneless skinless chicken breast, cut into 1/2- inch cubes
2 tablespoons grated low-fat Parmesan cheese
Directions
Preheat oven to 400 degrees F. Spray a 9-inch springform pan with vegetable spray.
Crust: In a nonstick saucepan over high heat, bring stock to a boil. Add barley; reduce heat to medium-low. Cook, covered, for 45 to 50 minutes or until grain is tender and liquid absorbed; cool for 10 minutes. Add milk, egg whites, Parmesan cheese and basil. Press mixture into bottom of prepared springform pan. Bake in preheated oven for 25 minutes or until golden at edges and firm on top; remove from oven.
Topping: In a nonstick saucepan sprayed with vegetable spray; cook onions and garlic over medium-high heat for 3 minutes or until softened and lightly browned. Add mushrooms and green peppers; cook for 3 minutes or until softened. Add crushed tomatoes, stock, tomato paste, bay leaf, brown sugar, chili powder and Italian seasoning. Bring to a boil; reduce heat to medium.
Cook, uncovered, for 20 minutes, stirring occasionally. Add chicken; cook for 3 minutes or until cooked through. Spread mixture over baked crust. Sprinkle with Parmesan cheese. Bake in preheated oven for 10 minutes.
Nutritional Information Per Serving: Calories: 190; Protein: 12 g; Fat: 1 g; Sodium: 278 mg; Cholesterol: 15 mg; Dietary Fiber: 5 g; Carbohydrates: 35 g; Exchanges: 1 Starch, 3 Vegetables, 1/2 Very Lean Meat
GINGERBREAD MUFFINS
Makes 12 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/947.shtml
Ingredients
1-1/2 cups all-purpose flour
2 cups Kellogg's Special K cereal, crushed to 1 cup
3/4 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses
* May substitute 18 packets Equal sweetener
Directions
Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.
Bake in preheated 400F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 152; Protein: 4 g; Fat: 4 g; Sodium: 273 mg; Cholesterol: 1 mg; Carbohydrates: 26 g
BALSAMIC CHICKEN AND VEGETABLES
This comes from the Diabetic Connect e-newsletter, and begins, “We know how easy it is to resort to take-out on a busy weekday evening, but this tasty and simple low-carb meal will be ready in no time.” Serves: 6
Read more at http://www.diabeticconnect.com/diabetic-recipes/general/7260-balsamic-chicken-and-vegetables#3M6d9Jk8tGwmcuhQ.99
Ingredients
1.25 lbs chicken tenders
2 TBSP olive oil
1/3 cup light Italian dressing
3 TBSP balsamic vinegar
2 TBSP honey
Generous pinch of red pepper flakes
Pepper to taste
1 bundle asparagus, trimmed and cut into 2 inch pieces
1 1/2 cups shredded carrots
1 cup of halved grape tomatoes
Directions
Whisk dressing, vinegar, honey and seasonings together.
Heat olive oil over medium-high heat. Cook chicken for 8 minutes, flipping halfway through. Add half the dressing mixtures, and toss to coat chicken. Remove chicken onto a platter.
Add asparagus and carrots and sauté for 5 minutes. Remove and add to the platter with the chicken and top with the halved tomatoes.
Add remaining dressing and cook 1 minute or until thickened. Pour over chicken and vegetables and serve.
Nutritional Facts For 1/6 the recipe: Calories 344; Saturated Fat 4g; Sodium 514mg; Carbohydrates 11g; Dietary Fiber 2g; Protein 27g
BLACK-EYED CHICKEN
Yield: 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/948.shtml
Ingredients
16 oz can black-eyed peas, rinsed and drained
2 cups cooked chicken breast, chopped
1 cup diced celery
1 cup red bell pepper
1 cup green bell pepper
1/2 cup sliced green onion
1/2 cup fresh cilantro
3 Tbsp fat-free Italian salad dressing
2 Tbsp Dijon mustard
6 cups lettuce leaves
Directions
Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.
Nutritional Information Per Serving: Calories: 170; Calories from Fat: 20; Protein: 20 g; Fat: 3 g; Sodium: 430 mg; Cholesterol: 40 mg; Saturated Fat: 1 g; Dietary Fiber: 5 g; Sugars: 3 g; Carbohydrates: 17 g; Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate
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