It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to help get you through the day, including Spicy Pumpkin Pie and Walnut-Stuffed Turkey Breast with Cider Gravy. Enjoy!
ITALIAN PITA CRISPS
Yield: 32 appetizers (8 servings). 4 crisps per serving.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/849.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY
Makes 10 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1136.shtml
Ingredients
1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast
Directions
Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil. Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.
Nutritional Information Per Serving: Calories: 300; Protein: 44 g; Fat: 9 g; Sodium: 200 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 11 g
APRICOT-WALNUT SWIRL COFFEECAKE
This begins, “This simple-to-make coffeecake, with it's apricot, cinnamon a nd nut filling, has all the richness of full fat and the taste of sugar.
Yield: 16 servings
View Online: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
BAKED VANILLA CUSTARD
This recipe begins, “Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.”
Yield: 10 servings
Source: Equal ®
Find this recipe at: http://diabeticgourmet.com/recipes/html/874.shtml
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information Per Serving: Calories: 90; Protein: 7 g; Fat: 5 g; Sodium: 124 mg; Cholesterol: 135 mg; Carbohydrates: 5 g; Exchanges: 1/2 milk, 1/2 lean meat
SNACKERS CRACKERS
Servings: 1 serving (1/2 cup)
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/161.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=161
Ingredients
5 cups oyster crackers
1 tsp canola oil
1 tsp dry minced onion
1 tsp garlic powder
1 tsp onion powder
2 tsp dry dill weed
1 tsp dry parsley flakes
2 tsp water
1/3 cup non-fat yogurt
1/3 cup fresh shredded Parmesan cheese
Directions
Measure crackers into 9" x 13" baking dish; set aside.
In a large teflon coated skillet, heat oil to medium heat. Add dry onion and stir rapidly with wooden spoon. Quickly add other spices, stirring constantly. Add water; mix well.
Stir in yogurt until well blended. Add oyster crackers and stir mixture until spices coat crackers.
Spoon entire mixture back into cake pan. Sprinkle Parmesan evenly over crackers.
Bake at 275F for 6-8 minutes, stirring occasionally. Bake until Parmesan is melted. Cool crackers thoroughly and place them in covered container for storage.
Nutritional Information Per Serving: Calories: 127; Protein: 4 g; Fat: 5 g; Sodium: 362 mg; Cholesterol: 3 mg; Carbohydrates: 18 g; Exchanges: 1 Starch/Bread; 1 Fat
Showing posts with label Apricot-Walnut Swirl Coffeecake. Show all posts
Showing posts with label Apricot-Walnut Swirl Coffeecake. Show all posts
Thursday, June 4, 2020
Thursday, March 21, 2019
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to help get you through the day, including Spicy Pumpkin Pie and Walnut-Stuffed Turkey Breast with Cider Gravy. Enjoy!
ITALIAN PITA CRISPS
Yield: 32 appetizers (8 servings). 4 crisps per serving.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/849.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY
Makes 10 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1136.shtml
Ingredients
1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast
Directions
Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil. Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.
Nutritional Information Per Serving: Calories: 300; Protein: 44 g; Fat: 9 g; Sodium: 200 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 11 g
APRICOT-WALNUT SWIRL COFFEECAKE
This begins, “This simple-to-make coffeecake, with it's apricot, cinnamon a nd nut filling, has all the richness of full fat and the taste of sugar.
Yield: 16 servings
View Online: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
BAKED VANILLA CUSTARD
This recipe begins, “Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.”
Yield: 10 servings
Source: Equal ®
Find this recipe at: http://diabeticgourmet.com/recipes/html/874.shtml
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information Per Serving: Calories: 90; Protein: 7 g; Fat: 5 g; Sodium: 124 mg; Cholesterol: 135 mg; Carbohydrates: 5 g; Exchanges: 1/2 milk, 1/2 lean meat
SNACKERS CRACKERS
Servings: 1 serving (1/2 cup)
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/161.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=161
Ingredients
5 cups oyster crackers
1 tsp canola oil
1 tsp dry minced onion
1 tsp garlic powder
1 tsp onion powder
2 tsp dry dill weed
1 tsp dry parsley flakes
2 tsp water
1/3 cup non-fat yogurt
1/3 cup fresh shredded Parmesan cheese
Directions
Measure crackers into 9" x 13" baking dish; set aside.
In a large teflon coated skillet, heat oil to medium heat. Add dry onion and stir rapidly with wooden spoon. Quickly add other spices, stirring constantly. Add water; mix well.
Stir in yogurt until well blended. Add oyster crackers and stir mixture until spices coat crackers.
Spoon entire mixture back into cake pan. Sprinkle Parmesan evenly over crackers.
Bake at 275F for 6-8 minutes, stirring occasionally. Bake until Parmesan is melted. Cool crackers thoroughly and place them in covered container for storage.
Nutritional Information Per Serving: Calories: 127; Protein: 4 g; Fat: 5 g; Sodium: 362 mg; Cholesterol: 3 mg; Carbohydrates: 18 g; Exchanges: 1 Starch/Bread; 1 Fat
ITALIAN PITA CRISPS
Yield: 32 appetizers (8 servings). 4 crisps per serving.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/849.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY
Makes 10 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1136.shtml
Ingredients
1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast
Directions
Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil. Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.
Nutritional Information Per Serving: Calories: 300; Protein: 44 g; Fat: 9 g; Sodium: 200 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 11 g
APRICOT-WALNUT SWIRL COFFEECAKE
This begins, “This simple-to-make coffeecake, with it's apricot, cinnamon a nd nut filling, has all the richness of full fat and the taste of sugar.
Yield: 16 servings
View Online: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
BAKED VANILLA CUSTARD
This recipe begins, “Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.”
Yield: 10 servings
Source: Equal ®
Find this recipe at: http://diabeticgourmet.com/recipes/html/874.shtml
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information Per Serving: Calories: 90; Protein: 7 g; Fat: 5 g; Sodium: 124 mg; Cholesterol: 135 mg; Carbohydrates: 5 g; Exchanges: 1/2 milk, 1/2 lean meat
SNACKERS CRACKERS
Servings: 1 serving (1/2 cup)
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/161.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=161
Ingredients
5 cups oyster crackers
1 tsp canola oil
1 tsp dry minced onion
1 tsp garlic powder
1 tsp onion powder
2 tsp dry dill weed
1 tsp dry parsley flakes
2 tsp water
1/3 cup non-fat yogurt
1/3 cup fresh shredded Parmesan cheese
Directions
Measure crackers into 9" x 13" baking dish; set aside.
In a large teflon coated skillet, heat oil to medium heat. Add dry onion and stir rapidly with wooden spoon. Quickly add other spices, stirring constantly. Add water; mix well.
Stir in yogurt until well blended. Add oyster crackers and stir mixture until spices coat crackers.
Spoon entire mixture back into cake pan. Sprinkle Parmesan evenly over crackers.
Bake at 275F for 6-8 minutes, stirring occasionally. Bake until Parmesan is melted. Cool crackers thoroughly and place them in covered container for storage.
Nutritional Information Per Serving: Calories: 127; Protein: 4 g; Fat: 5 g; Sodium: 362 mg; Cholesterol: 3 mg; Carbohydrates: 18 g; Exchanges: 1 Starch/Bread; 1 Fat
Thursday, July 3, 2014
Diabetic Delights
With the 4th of July tomorrow, most of us want something a little celebratory to add to our meals. Here are some diabetic foods that are sure to delight. Enjoy!
PINEAPPLE LIME SORBET
Yield: 4 servings
Found online at http://diabeticgourmet.com/recipes/html/566.shtml
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar.
In an ice cream maker, freeze according to manufacturer's directions.
Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information (Per Serving): Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 fruit
CHOCOLATE YOGURT POPS
Found at the Diabetic Gourmet website. The recipe can be viewed at http://diabeticgourmet.com/recipes/html/1117.shtml. Recipe states, "Kids will love to help you make these fun popsicles!" Both adults and kids will love these. Serves: 4
Ingredients
1 (8 ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
Nutritional Information (Per Serving): Calories: 50; Protein: 4 g; Sodium: 80 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 10 g
CARROT CAKE
Yield: Makes 12 slices; 1 slice per serving
Source: "Great Healthy Food - Diabetes" by Azmina Govindji
Book Info: http://diabeticgourmet.com/book_archive/details/7.shtml
Print Version: http://diabeticgourmet.com/recipes/html/614.shtml
Ingredients
1-1/4 cups whole wheat flour
Pinch of salt
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar
3/4 cup raisins, soaked overnight in 1/2 cup unsweetened orange juice
4 medium carrots, peeled and finely grated
1 tablespoon sunflower oil
2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix well.
Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
Nutritional Information Per Serving (1/12 of recipe): Calories: 137, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Carbohydrate: 26 g, Fiber: 3 g, Cholesterol: 5 mg, Sodium: 154 mg Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
APRICOT-WALNUT SWIRL COFFEECAKE
This recipe can be found online at http://diabeticgourmet.com/recipes/html/1119.shtml. The recipe states, "This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar." Yields 16 servings.
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information (Per Serving): Calories: 175; Protein: 4 g; Sodium: 308 mg; Cholesterol: 18 mg; Fat: 7 g; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
CHOCOLATE COFFEE TIRAMISU
Chocolate, coffee, tiramisu...what's not to like?
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
View Online: http://diabeticgourmet.com/recipes/html/520.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixtureon top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
CRANBERRY ORANGE CHEESECAKE
This recipe can be found at http://diabeticgourmet.com/recipes/html/982.shtml. The recipe states, "Chopped fresh cranberries, grated orange peel and the tang of gingersnaps make this a festive looking and delicious cheesecake variation." Serves 16
Ingredients
Crust Ingredients:
1-1/3 cups gingersnap crumbs
3 tablespoons Equal Spoonful or Granulated*
3 tablespoons stick butter or margarine, melted
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
1 cup chopped fresh or frozen cranberries
1-1/2 teaspoons grated orange peel
Additional grated orange peel (optional)
* May substitute 4-1/2 packets Equal sweetener
** May Substitute 24 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and melted butter. Reserve 2 tablespoons crumb mixture. Press remaining crumb mixture onto bottom of 9-inch springform pan. Bake in preheated 325 degrees F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined. Gently stir in cranberries and orange peel. Pour batter over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with grated orange peel, if desired. Cut cake into wedges.
Nutritional Information (Per Serving): Calories: 196; Protein: 7 g; Sodium: 268 mg; Cholesterol: 62 mg; Fat: 13 g; Carbohydrates: 13 g; Exchanges: 1 milk, 2-1/2 fat
PINEAPPLE LIME SORBET
Yield: 4 servings
Found online at http://diabeticgourmet.com/recipes/html/566.shtml
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar.
In an ice cream maker, freeze according to manufacturer's directions.
Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information (Per Serving): Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 fruit
CHOCOLATE YOGURT POPS
Found at the Diabetic Gourmet website. The recipe can be viewed at http://diabeticgourmet.com/recipes/html/1117.shtml. Recipe states, "Kids will love to help you make these fun popsicles!" Both adults and kids will love these. Serves: 4
Ingredients
1 (8 ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
Nutritional Information (Per Serving): Calories: 50; Protein: 4 g; Sodium: 80 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 10 g
CARROT CAKE
Yield: Makes 12 slices; 1 slice per serving
Source: "Great Healthy Food - Diabetes" by Azmina Govindji
Book Info: http://diabeticgourmet.com/book_archive/details/7.shtml
Print Version: http://diabeticgourmet.com/recipes/html/614.shtml
Ingredients
1-1/4 cups whole wheat flour
Pinch of salt
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar
3/4 cup raisins, soaked overnight in 1/2 cup unsweetened orange juice
4 medium carrots, peeled and finely grated
1 tablespoon sunflower oil
2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix well.
Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
Nutritional Information Per Serving (1/12 of recipe): Calories: 137, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Carbohydrate: 26 g, Fiber: 3 g, Cholesterol: 5 mg, Sodium: 154 mg Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
APRICOT-WALNUT SWIRL COFFEECAKE
This recipe can be found online at http://diabeticgourmet.com/recipes/html/1119.shtml. The recipe states, "This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar." Yields 16 servings.
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information (Per Serving): Calories: 175; Protein: 4 g; Sodium: 308 mg; Cholesterol: 18 mg; Fat: 7 g; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
CHOCOLATE COFFEE TIRAMISU
Chocolate, coffee, tiramisu...what's not to like?
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
View Online: http://diabeticgourmet.com/recipes/html/520.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixtureon top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
CRANBERRY ORANGE CHEESECAKE
This recipe can be found at http://diabeticgourmet.com/recipes/html/982.shtml. The recipe states, "Chopped fresh cranberries, grated orange peel and the tang of gingersnaps make this a festive looking and delicious cheesecake variation." Serves 16
Ingredients
Crust Ingredients:
1-1/3 cups gingersnap crumbs
3 tablespoons Equal Spoonful or Granulated*
3 tablespoons stick butter or margarine, melted
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
1 cup chopped fresh or frozen cranberries
1-1/2 teaspoons grated orange peel
Additional grated orange peel (optional)
* May substitute 4-1/2 packets Equal sweetener
** May Substitute 24 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and melted butter. Reserve 2 tablespoons crumb mixture. Press remaining crumb mixture onto bottom of 9-inch springform pan. Bake in preheated 325 degrees F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined. Gently stir in cranberries and orange peel. Pour batter over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with grated orange peel, if desired. Cut cake into wedges.
Nutritional Information (Per Serving): Calories: 196; Protein: 7 g; Sodium: 268 mg; Cholesterol: 62 mg; Fat: 13 g; Carbohydrates: 13 g; Exchanges: 1 milk, 2-1/2 fat
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