Diabetic Delights

Here's another Thursday batch of diabetic delights. Enjoy!

STRAWBERRY SMOOTHIES

Found online at http://diabeticgourmet.com/recipes/html/1109.shtml

A thick, refreshing drink made easily and quickly in a blender. It has 5 grams of protein, 16 grams of carbs and only 80 calories per serving. Yield: 4 servings

Ingredients

1 cup nonfat plain yogurt

1/4 cup fat-free milk

6 tablespoons Equal Spoonful or Granulated

3 cups frozen unsweetened whole strawberries

1 cup ice cubes

* May substitute 9 packets Equal sweetener

Directions

Combine yogurt, milk and Equal in blender or food processor; cover. With blender running, add berries, a few at a time, through opening in lid. Process until smooth. Add ice cubes, one at a time, through opening in lid, blending until slushy. Pour into glasses. Serve immediately.

Nutritional Information (Per Serving): Calories: 80; Protein: 5 g; Sodium: 60 mg; Cholesterol: 2 mg; Carbohydrates: 16 g; Exchanges: 1/2 milk, 1/2 fruit

MELON BANANA SORBET

The recipe starts off, “Here's a frozen treat to keep on hand for hot days.”

Yield: 8 servings; Serving Size: 2/3 cup; Source: Splenda; View Online: http://diabeticgourmet.com/recipes/html/1232.shtml

Ingredients

1 small cantaloupe, peeled, seeded, and cut into chunks

1 banana, sliced

1/4 cup Splenda Sugar Blend

2 tablespoons corn syrup

2 teaspoons creme de menthe liqueur

1 tablespoon fresh lime juice

2 teaspoons grated lime peel

1/4 teaspoon ground cinnamon

Directions

In a food processor or blender, combine all ingredients.

Process until smooth, then scrape into an ice-cream maker and freeze according to manufacturers directions. Or scrape into a shallow metal pan, cover, and freeze 4 to 6 hours.

Break mixture into chunks and pulse 10 to 20 seconds in food processor or just until no longer chunky and somewhat creamy in texture. Freeze up to 1 month. Pulse briefly in food processor just before serving.

Nutritional Information Per Serving: Calories: 80; Protein: 1 g; Sodium: 10 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Sugars: 9 g; Carbohydrates: 19 g

BLUEBERRY MELON FREEZE

Yield: 8 servings; Serving Size: 3/4 cup freeze, 1/4 cup; Source: Splenda; View Online: http://diabeticgourmet.com/recipes/html/1234.shtml

Ingredients

2 cups honeydew melon chunks

4 teaspoons fresh mint leaves + additional for garnish

32 ounces fat-free plain Greek-style yogurt

6 tablespoons Splenda No Calorie Sweetener, Granulated

2 cups blueberries

Directions

Place melon, mint, 2 cups yogurt, and 2 tablespoons Splenda Granulated Sweetener into blender and puree until smooth. Transfer puree to plastic container. Repeat with blueberries, remaining 2 cups yogurt, and remaining 4 tablespoons Splenda Granulated Sweetener. Transfer to a different plastic container.

Cover both containers of puree with lids and freeze for 2 hours, stirring each every 30 minutes to break up ice crystals.

Remove from freezer a few minutes before serving. Spoon mounds of each frozen puree into glass dessert cups or wine glasses and garnish with mint leaves. (If purees are too firm to serve, microwave about 10 seconds on medium power to soften slightly.)

Nutritional Information Per Serving: Calories: 100; Protein: 10 g; Sodium: 50 mg; Cholesterol: 0 mg ; Saturated Fat: 0 g; Dietary Fiber: 1 g; Sugars: 24 g; Carbohydrates: 15 g

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

View Online: http://diabeticgourmet.com/recipes/html/879.shtml

Source: Equal

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information (Per Serving): Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

INDIVIDUAL MINIATURE CHEESECAKES

Makes: 10 Servings

Source: The Best Diabetes Cookbook

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

View Online: http://diabeticgourmet.com/recipes/html/517.shtml

Ingredients

1 cup 5% ricotta cheese

1 cup low-fat cottage cheese

1/3 cup granulated sugar

1 medium egg

1/4 cup light sour cream

1/2 teaspoon cornstarch

1/8 vanilla extract

Fruit Puree (optional)

Directions

Preheat the oven to 350 degrees F.

Line 10 muffin cups with muffin paper cups.

In a food processor, combine ricotta cheese, cottage cheese and sugar; puree until smooth. Beat in egg. Blend in sour cream, cornstarch and vanilla until well mixed. Divide batter among muffin cups.

Set muffin tin in larger pan; pour in enough hot water to come half way up sides. Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove from water bath; cool on wire rack. Chill.

Serve with fruit puree, if desired.

Nutritional Information Per Serving: Calories: 127; Protein: 6 g; Fat: 8 g; Sodium: 268 mg; Cholesterol: 42 mg; Carbohydrates: 9 g: Exchanges: 2/3 Other Carbohydrate, 1 Lean Meat, 1 Fat

STRAWBERRY RHUBARB PIE

Yield: 8 servings

Source: Splenda

View Online: http://diabeticgourmet.com/recipes/html/1000.shtml

Ingredients

Pastry for single-crust 9-inch pie

3 cups 1-inch rhubarb pieces or 1 package (16-ounces) frozen unsweetened rhubarb, thawed, undrained

3/4 cup water

1/4 cup all-purpose flour

3 tablespoons cornstarch

2 tablespoons lemon juice

3 cups sliced strawberries

1-2/3 cups Equal Spoonful or Granulated*

1/4 teaspoon ground nutmeg

* May substitute 40 packets Equal sweetener

Directions

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 bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.

Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.

Stir Equal and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.

Nutritional Information (Per Serving): Calories: 175; Protein: 2 g; Sodium: 64 mg; Cholesterol: 5 mg; Fat: 5 g; Carbohydrates: 26 g; Exchanges: 1 starch, 1 fruit, 1 fat