Diabetic Thursday

It's Thursday, which means six diabetic recipes. Enjoy!

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

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

GILLED CHICKEN WITH ARUGLA AND LEMON VINAIGRETTE

Yield: Makes 4 servings.

View recipe: http://diabeticgourmet.com/recipes/html/913.shtml

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; Protein: 27 g; Fat: 5 g; Sodium: 390 mg; Saturated Fat: 1 g; Carbohydrates: 4 g

PUMPKIN CHEESECAKE

Yield: 12 to 14 slices

Source: "1,001 Delicious Desserts for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/21.shtml

Ingredients

3/4 cup ground reduced-fat graham crackers

3/4 cup ground gingersnap cookies

8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided

4-5 tablespoons margarine, melted

2 packages (8 ounces each) fat-free cream cheese

1 cup canned pumpkin

2 eggs

2 egg whites

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

2 tablespoons cornstarch

1 cup light whipped topping

Chopped toasted pecans, as garnish

Directions

Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.

Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat

PEACHY KABOBS

Serves 8

View online: http://diabeticgourmet.com/recipes/html/815.shtml

Ingredients

1/4 pound ham, cooked, cut into 3/4-inch cubes

1 banana, cut into 1/2-inch slices

1 8 1/4-oz can pineapple chunks, drained (reserve juice)

1/4 cup peach preserves

1 tablespoon pineapple juice

Directions

Drain pineapple chunks, reserving juice.

Thread skewers evenly with ham, banana and pineapple.

In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs.

Nutritional Information Per Serving: Calories: 70; Protein: 3 g; Sodium: 190 mg; Cholesterol: 5 mg; Saturated Fat: 0 g; Carbohydrates: 15 g

LEMONY SUGAR SNAP AND CHICKEN STIR-FRY

Yield: 4 servings

View online: http://diabeticgourmet.com/recipes/html/824.shtml

Source: The Eating Well Diabetes Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml

Ingredients

1 pound boneless, skinless chicken breasts, trimmed of fat

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

1/3 cup all-purpose flour

3 teaspoons extra-virgin olive oil, divided

12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings

1 (14 ounce) can reduced-sodium chicken broth

3 cloves garlic, minced

1/4 cup finely chopped fresh parsley

1 tablespoon freshly grated lemon zest

1 tablespoon lemon juice

Directions

Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)

Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.

Add the remaining 2 teaspoons oil to the pan and heat on high until very hot. Add chicken and cook, stirring, until lightly browned and opaque in the center, about 4 minutes. Transfer the chicken to a bowl with the peas.

Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.

Nutritional Information Per Serving: Calories: 263; Protein: 31 g; Fat: 6 g; Sodium: 290 mg; Cholesterol: 68 mg; Dietary Fiber: 3 g; Carbohydrates: 15 g; Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat