Diabetic Thursday

Thursday's yummy diabetic recipes are ready. Enjoy!

CHOCOLATE SHORTBREAD COOKIES

A cookie that is quite simply - heavenly!

Yield: 24 servings

Serving size: 1 cookie

View online with photo: http://diabeticgourmet.com/recipes/html/1156.shtml

Ingredients

1 cup unsalted butter

1/2 cup Splenda No Calorie Sweetener, Granulated

1/4 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

6 tablespoons Dutch cocoa powder

1 3/4 cups flour

2 tablespoons flour

Directions

Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.

Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.

Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information Per Serving: Calories: 120; Calories from Fat: 5; Protein: 1 g; Fat: 8 g; Sodium: 25 mg; Cholesterol: 20 mg; Saturated Fat: 5 g; Dietary Fiber: 1 g ; Sugars: 2 g ; Carbohydrates: 10 g

APPLE CINNAMON MUFFINS

Servings: 12

Find this recipe at: http://diabeticgourmet.com/recipes/html/170.shtml

Ingredients

1-1/4 cup oat bran cereal; uncooked

1 cup whole wheat flour

2 tsp ground cinnamon

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 cup unsweetened applesauce

1 cup apple, peeled, cored, diced

1/2 cup honey

1/2 cup vegetable oil

1 egg

1 tsp pure vanilla extract

Directions

Preheat oven to 375.

Coat 12 medium-size cups with vegetables oil or line with paper baking cups.

In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.

Nutritional Information Per Serving: Calories: 160 ; Protein: 3 g ; Fat: 7 g; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit

RISOTTO

Yield: 4 side-dish servings

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Info: http://diabeticgourmet.com/book_archive/details/24.shtml

Ingredients

2 teaspoons virgin olive oil

1 small onion, chopped

1 cup Italian Arborio rice

2 cups Vegetable stock

1/4 teaspoon salt

Pepper to taste

2 tablespoons grated Parmesan or Romano cheese

Directions

In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.

Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g; Diabetic Exchanges: 2 Starch/Bread

RASPBERRY-ALMOND COOKIES

A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.

Yield: 24 servings

View with photo: http://diabeticgourmet.com/recipes/html/1127.shtml

Ingredients

2 cups all-purpose flour

1/2 cup Equal Spoonful or Granulated*

1/8 teaspoon salt

8 tablespoons cold stick butter or margarine, cut into pieces

1 egg

2 tabespoons water

1 teaspoon grated lemon peel

1 jar (10 ounces) seedless raspberry spreadable fruit

3 tablespoons toasted sliced almonds

* May substitute 12 packets Equal sweetener

Directions

Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350F oven 12 to 15 minutes or until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Yield: 2 servings

View online with photo: http://diabeticgourmet.com/recipes/html/1309.shtml

Ingredients

1 bunch asparagus, woody ends trimmed

Cooking spray

2 Eggland's Best large eggs

1 tablespoon olive oil (optional)

1 teaspoon Parmesan cheese (optional)

1 teaspoon breadcrumbs (optional)

1/4 cup chopped red peppers (optional)

Directions

Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.

Coat medium size skillet with cooking spray. Crack two Eggland's Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.

Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Nutritional Information Per Serving: Calories: 135; Protein: 7 g; Fat: 11 g; Sodium: 86 mg; Cholesterol: 176 mg; Saturated Fat: 5 g; Dietary Fiber: 1 g; Carbohydrates: 2 g

VEGGIE PATCH SOUP

Yield: 10 servings

Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"

Info: http://diabeticgourmet.com/book_archive/details/89.shtml

Ingredients

6 cups water

2 medium-sized white potatoes, peeled and cut into 1-inch chunks

4 large tomatoes, cored and cut into 1-inch chunks

4 medium-sized carrots, peeled and cut into 1-inch chunks

3 medium-sized zucchini, cut into 1-inch chunks

2 medium-sized green bell peppers, coarsely chopped

2 medium-sized onions, coarsely chopped

3 garlic cloves, minced

1-1/2 teaspoons salt

1/2 teaspoon black pepper

Directions

In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.

Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.

Nutritional Information Per Serving (1 cup): Calories: 84, Fat: 0 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 20 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 2 g, Diabetic Exchanges: 1/2 Starch, 2 Vegetable