Diabetic Thursday

Since it's Thursday, it's time for Diabetic Thursday. For anyone who thinks that diabetic food means boring food, here are six recipes to prove that idea wrong. Enjoy!

AMY’S LEMON MOUSSE

This is from Diabetes Self-Management and can be viewed online here.

Ingredients

4 cups fat-free (skim) milk

2 packages (4-serving size each) vanilla fat-free sugar-free instant pudding and pie filling mix

2 packages (1/2 ounce each) sugar-free powdered lemonade mix

1 container (8 ounces) frozen fat-free whipped topping, thawed

Fresh or frozen mixed berries (optional)

Fresh mint leaves (optional)

Directions

Whisk milk and pudding mix in large bowl 2 minutes or until smooth. Whisk in lemonade mix. When mixture thickens, whisk in whipped topping until smooth. Pour into 8 dessert dishes. Cover and refrigerate until chilled.

To serve, top with berries, if desired. Garnish with mint.

Yield: 8 servings. Serving size: 1 parfait.

Nutrition Facts Per Serving:Calories: 120, Carbohydrates: 21 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 405 mg, Fiber: 0 g,Exchanges per serving: 1 Bread/Starch, 1/2 Milk.

SUPERFAST PICNIC CHICKEN

Servings: 4-5

View online: http://diabeticgourmet.com/recipes/html/13.shtml

Source: Rachel Rudel, R.D.

Ingredients

1 roasted deli chicken (approximately 3 pounds)

1 round loaf bread (use whole wheat for more fiber)

Non-stick cooking spray, butter flavor

Garlic powder

Directions

Purchase roasted chicken at your favorite deli.

Skin the chicken and discard the skin. Note: Pull the skin off with a paper towel. Excess fat will be absorbed into the paper towel. Remember, chicken fat is stored in and under the skin! This method helps to cut the fat and calories!

Cut the round loaf of bread in half, horizontally. Scoop out the inside of the loaf and place in freezer bag; freeze for later use.

Spray the inside of scooped out bread with butter-flavored non-stick spray. Sprinkle lightly with garlic powder.

Place skinned chicken inside and wrap in foil. Place in warm oven. When ready to pack your picnic basket, remove from oven and wrap tightly in foil and thick layer of newspapers to keep warm.

CHOCOLATE MOCHA CHEESECAKE

Yield: 16 servings

Serving Size: 1 slice (1/16 of cheesecake)

Photo and Print Version: http://diabeticgourmet.com/recipes/html/1193.shtml

Crust Ingredients

44 Reduced-Fat Chocolate Wafers, crushed

1/4 cup butter, melted

2 tablespoons unsweetened cocoa powder

1/4 cup Splenda No Calorie Sweetener, Granulated

Batter Ingredients

3 (8 ounce) packages reduced-fat cream cheese

3/4 cup Splenda No Calorie Sweetener, Granulated

2 eggs

2 egg whites

1-1/2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup reduced-fat sour cream

2 teaspoons vanilla

1-1/4 teaspoons instant espresso crystals

2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

Directions

Preheat oven to 400 degrees F.

Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

Reset oven temperature to 325 degrees F.

Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.

Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.

Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.

Bake 45-50 minutes or until center is almost set.

Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.

Nutritional Information Per Serving: Calories: 200; Calories from Fat: 120; Protein: 7 g; Fat: 13 g; Sodium: 270 mg; Cholesterol: 65 mg; Saturated Fat: 8 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 14 g

HAWAIIAN BURGERS

Servings: 4

To view this online, click here.

Ingredients

1 pound extra-lean ground beef

4 slices fresh pineapple, or canned, unsweetened, water packed variety

1 clove garlic, minced

2 scallions, minced

1 teaspoon fresh ginger, minced

1 teaspoon Worcestershire sauce

1 tablespoon low-sodium soy sauce

4 slices - 1 ounce each french bread

Directions

Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.

Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.

While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestshire sauce.

Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pienapple).

Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.

Nutritional Information Per Serving: Calories: 282; Protein: 20 g; Fat: 13 g; Sodium: 401 mg; Carbohydrates: 23 g

CHOCOLATE-DIPPED STRAWBERRIES

Yield: 8 servings

Serving Size: 3 strawberries

Source: California Strawberry Commission

Find this recipe at: http://diabeticgourmet.com/recipes/html/754.shtml

Ingredients

2 pint baskets California strawberries

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

Finely chopped toasted almonds or pistachios (optional)

Directions

Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.

In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.

Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.

Refrigerate until chocolate is set.

For Double- and Triple- Dipped Strawberries:

After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.

To Drizzle Strawberries with Chocolate:

Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.

NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.

Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g

STRAWBERRY SPINACH SALAD WITH BUTTERMILK DRESSING

Creamy buttermilk dressing pairs well with juicy, fresh strawberries and crisp spinach. A great choice for lunch or brunch.

Makes 8 servings

Source: Jennie-O

View online with photo and print version: http://diabeticgourmet.com/recipes/html/1335.shtml

Ingredients

2 cups sliced strawberries, divided

4 ounces cream cheese, cut into small cubes and divided

1/3 cup buttermilk

6 cups fresh spinach

1 small red onion, cut into thin rings

Directions

In blender container, combine 3/4 cup strawberries, cream cheese and buttermilk; process until smooth.

In large salad bowl, toss together spinach, onion and remaining 1-1/4 cups strawberries. Serve with dressing.

Nutritional Information Per Serving: Calories: 70; Protein: 2 g; Fat: 5 g; Sodium: 70 mg; Cholesterol: 15 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 6 g