Diabetic Thursday

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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