I ran across an article/warning about potential dangers of blood thinner for diabetics in The Diabetic News that some might find interesting. Titled “Warning: Diabetes Drug and Blood Thinner Mix Leads to Serious Interaction”, it warns of falls, altered mental states and insulin shock for people using warfarin and sulfonylureas. To read the article/warning in its entirety, go to http://thediabeticnews.com/diabetes-warfarin/.
And now to something a little more pleasant – today's six recipes, beginning with Italian Lemon Cookies. Enjoy!
ITALIAN LEMON COOKIES
This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.”
Yield: 27 Servings
Serving Size: 2 cookies
Online: http://diabeticgourmet.com/recipes/html/1159.shtml
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly.
Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g ; Sugars: 7 g ; Carbohydrates: 19 g
CHICKEN BREASTS PICCATA
Serving Size: 3-ounce half chicken breast plus 2 tablespoons sauce
Yield: 4 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Author: Lucy Beale, Joan Clark, Barbara Forsberg
Find this recipe at: http://diabeticgourmet.com/recipes/html/458.shtml
Ingredients
Vegetable oil cooking spray
4 (3 ounce) boneless, skinless chicken breast halves
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers
Directions
Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly thickened. Remove from the heat and stir in remaining 1 tablespoon butter. Serve sauce over chicken.
Nutritional Information Per Serving: Calories: 211; Protein: 28 g; Fat: 7 g; Sodium: 243 mg; Cholesterol: 83 mg; Carbohydrates: 1 g; Exchanges: 3 Lean Meat, 1 Fat
MOCHA CHEESECAKE BARS
This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.
Serves: 20
View recipe and photo here: http://diabeticgourmet.com/recipes/html/1230.shtml
Serving Size: 1 bar
Ingredients
1-1/4 cups chocolate wafer crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced-fat cream cheese
2/3 cup Splenda No Calorie Sweetener, Granulated
1-1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks
Directions
Crust Directions: preheat oven to 350 degrees F.
Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.
Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.
Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 120 mg; Cholesterol: 40 mg; Saturated Fat: 4.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 9 g
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings
Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Author: Robyn Webb
Find this recipe at: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Fat: 9 g; Sodium: 110 mg; Cholesterol: 100 mg; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
RAISIN RICE PUDDING
Makes: 4 Cups (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 cups cooked rice
1-1/2 cups fat-free milk
2 tablespoons sugar
1/2 cup golden raisins
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
In a prepared dish, combine all the ingredients. Stir gently to mix.
Set the filled dish in a shallow pan on the middle oven rack. Pour hot water into the outer pan to a depth of 1 inch around the baking dish. This makes a water bath to cook the pudding slowly.
Bake for 45 minutes, or until a knife inserted in the pudding comes out clean. Remove the dish from the water bath. Serve the pudding warm or chilled.
Nutritional Information Per Serving: (1/2 cup): Calories: 126, Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g, Diabetic Exchanges: 1-1/2 Carbohydrate
CHERRY CHOCOLATE PIE
Yield: Makes 1 pie; serves 8
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 prepared 9-inch pie shell, baked
Cherry Topping Ingredients:
1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Chocolate Filling Ingredients:
6 ounces soft fat-free cream cheese
1/2 cup semisweet chocolate chips
3 tablespoons fat-free milk
Directions
For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.
For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.
Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal pieces.
Nutritional Information Per Serving: (1 slice): Calories: 265, Fat: 11 g, Cholesterol: 4 mg, Sodium: 274 mg, Carbohydrate: 36 g, Dietary Fiber: 1 g, Sugars: 23 g, Protein: 7 g, Diabetic Exchanges: 2-1/2 Other Carbohydrate, 1-1/2 Fat
Showing posts with label Raisin Rice Pudding. Show all posts
Showing posts with label Raisin Rice Pudding. Show all posts
Wednesday, December 23, 2015
Monday, November 2, 2015
Desserts - Monday Recipes
Enjoy!
LEMON CHIFFON PIE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/157.shtml
Ingredients
3 tbsp margarine
3 tbsp sugar
3/4 cup graham wafer crumbs
1/2 tsp lemon peel, grated
1/4 tsp cinnamon
1/8 tsp salt
1/4 tsp nutmeg
1/4 cup lemon juice
1/8 tsp allspice
1/2 cup sweetener equivalent to sugar
1 tbsp unflavored gelatine (1 pkg)
1/3 cup powdered skim milk
1/2 cup water
1/3 cup ice water
2 eggs, separated
1 tbsp lemon juice
Directions
Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.
In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.
Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.
Nutritional Information Per Serving: Calories: 115; Protein: 4 g; Fat: 5 g; Carbohydrates: 15 g; Exchanges: 1 Starch/Bread, 1 Fat
LOW-FAT LEMON CHEESECAKE
Yield: 16 slices
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
1/4 cup graham cracker crumbs
16 ounces fat-free cream cheese
1 cup sugar
2/3 cup egg substitute
1-3/4 to 2 cups plain yogurt cheese (yogurt drained in cheesecloth until semisolid)
2 teaspoons vanilla
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Sliced oranges, strawberries, and/or kiwis for garnish
Directions
Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate.
In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.
Bake 50-60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)
Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving.
Nutritional Information Per Serving (1 slice): Calories: 101, Fat: 0 g, Cholesterol: 4 mg, Sodium: 196 mg, Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 15 g, Protein: 7 g, Diabetic Exchanges: 1 Carbohydrate
ORANGE TAPIOCA
Serves: 4 (1 Serving = 1/2 Cup)
Source: The New Family Cookbook For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/361.shtml
Ingredients
1-1/2 cup fat-free milk
3 tablespoons quick-cooking tapioca
1 large egg, beaten, or 1/4 cup egg substitute
1 tablespoon sugar
Pinch of salt
1/2 cup orange juice
1/2 teaspoon pure vanilla extract
1 orange, peeled, seeded, and diced
Directions
Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.
Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.
Nutritional Information Per Serving: Calories: 117; Protein: 5 g; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg ; Carbohydrates: 21 g; Exchanges: 1-1/2 Other Carbohydrate
RAISIN RICE PUDDING
Makes: 4 Cups (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 cups cooked rice
1-1/2 cups fat-free milk
2 tablespoons sugar
1/2 cup golden raisins
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
In a prepared dish, combine all the ingredients. Stir gently to mix.
Set the filled dish in a shallow pan on the middle oven rack. Pour hot water into the outer pan to a depth of 1 inch around the baking dish. This makes a water bath to cook the pudding slowly.
Bake for 45 minutes, or until a knife inserted in the pudding comes out clean. Remove the dish from the water bath. Serve the pudding warm or chilled.
Nutritional Information Per Serving: (1/2 cup): Calories: 126, Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g, Diabetic Exchanges: 1-1/2 Carbohydrate
CHERRY CHOCOLATE PIE
Yield: Makes 1 pie; serves 8
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 prepared 9-inch pie shell, baked
Cherry Topping Ingredients:
1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Chocolate Filling Ingredients:
6 ounces soft fat-free cream cheese
1/2 cup semisweet chocolate chips
3 tablespoons fat-free milk
Directions
For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.
For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.
Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal pieces.
Nutritional Information Per Serving: (1 slice): Calories: 265, Fat: 11 g, Cholesterol: 4 mg, Sodium: 274 mg, Carbohydrate: 36 g, Dietary Fiber: 1 g, Sugars: 23 g, Protein: 7 g, Diabetic Exchanges: 2-1/2 Other Carbohydrate, 1-1/2 Fat
LEMON CHIFFON PIE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/157.shtml
Ingredients
3 tbsp margarine
3 tbsp sugar
3/4 cup graham wafer crumbs
1/2 tsp lemon peel, grated
1/4 tsp cinnamon
1/8 tsp salt
1/4 tsp nutmeg
1/4 cup lemon juice
1/8 tsp allspice
1/2 cup sweetener equivalent to sugar
1 tbsp unflavored gelatine (1 pkg)
1/3 cup powdered skim milk
1/2 cup water
1/3 cup ice water
2 eggs, separated
1 tbsp lemon juice
Directions
Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.
In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.
Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.
Nutritional Information Per Serving: Calories: 115; Protein: 4 g; Fat: 5 g; Carbohydrates: 15 g; Exchanges: 1 Starch/Bread, 1 Fat
LOW-FAT LEMON CHEESECAKE
Yield: 16 slices
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
1/4 cup graham cracker crumbs
16 ounces fat-free cream cheese
1 cup sugar
2/3 cup egg substitute
1-3/4 to 2 cups plain yogurt cheese (yogurt drained in cheesecloth until semisolid)
2 teaspoons vanilla
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Sliced oranges, strawberries, and/or kiwis for garnish
Directions
Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate.
In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.
Bake 50-60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)
Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving.
Nutritional Information Per Serving (1 slice): Calories: 101, Fat: 0 g, Cholesterol: 4 mg, Sodium: 196 mg, Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 15 g, Protein: 7 g, Diabetic Exchanges: 1 Carbohydrate
ORANGE TAPIOCA
Serves: 4 (1 Serving = 1/2 Cup)
Source: The New Family Cookbook For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/361.shtml
Ingredients
1-1/2 cup fat-free milk
3 tablespoons quick-cooking tapioca
1 large egg, beaten, or 1/4 cup egg substitute
1 tablespoon sugar
Pinch of salt
1/2 cup orange juice
1/2 teaspoon pure vanilla extract
1 orange, peeled, seeded, and diced
Directions
Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.
Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.
Nutritional Information Per Serving: Calories: 117; Protein: 5 g; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg ; Carbohydrates: 21 g; Exchanges: 1-1/2 Other Carbohydrate
RAISIN RICE PUDDING
Makes: 4 Cups (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 cups cooked rice
1-1/2 cups fat-free milk
2 tablespoons sugar
1/2 cup golden raisins
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
In a prepared dish, combine all the ingredients. Stir gently to mix.
Set the filled dish in a shallow pan on the middle oven rack. Pour hot water into the outer pan to a depth of 1 inch around the baking dish. This makes a water bath to cook the pudding slowly.
Bake for 45 minutes, or until a knife inserted in the pudding comes out clean. Remove the dish from the water bath. Serve the pudding warm or chilled.
Nutritional Information Per Serving: (1/2 cup): Calories: 126, Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g, Diabetic Exchanges: 1-1/2 Carbohydrate
CHERRY CHOCOLATE PIE
Yield: Makes 1 pie; serves 8
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 prepared 9-inch pie shell, baked
Cherry Topping Ingredients:
1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Chocolate Filling Ingredients:
6 ounces soft fat-free cream cheese
1/2 cup semisweet chocolate chips
3 tablespoons fat-free milk
Directions
For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.
For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.
Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal pieces.
Nutritional Information Per Serving: (1 slice): Calories: 265, Fat: 11 g, Cholesterol: 4 mg, Sodium: 274 mg, Carbohydrate: 36 g, Dietary Fiber: 1 g, Sugars: 23 g, Protein: 7 g, Diabetic Exchanges: 2-1/2 Other Carbohydrate, 1-1/2 Fat
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