It's time for another Diabetic Thursday. Here are six delicious diabetic recipes to help get you through the day, including Autumn Apple Pear Bake and Cappuccino Pie. Enjoy!
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
Showing posts with label Cappuccino Pie. Show all posts
Showing posts with label Cappuccino Pie. Show all posts
Thursday, September 13, 2018
Thursday, March 22, 2018
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six delicious diabetic recipes to help get you through the day, including Cappuccino Pie and Leek-Mushroom Soup. Enjoy!
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
Thursday, March 15, 2018
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six delicious diabetic recipes to help get you through the day (yes, diabetic food can be delicious!), including Cappuccino Pie and Autumn Apple Pear Bake. Enjoy!
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
Thursday, November 30, 2017
Diabetic Thursday
It's Diabetic Thursday, time again to check out yummy diabetic recipes.
Yes, diabetic food can be delicious. And to prove it, here are six delicious diabetic recipes to help get you through the day, including Cappuccino Pie and Leek-Mushroom Soup. Enjoy!
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
Yes, diabetic food can be delicious. And to prove it, here are six delicious diabetic recipes to help get you through the day, including Cappuccino Pie and Leek-Mushroom Soup. Enjoy!
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
Thursday, November 16, 2017
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six delicious diabetic recipes to help get you through the day, including Cappuccino Pie and Autumn Apple Pear Bake. Enjoy!
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
CAROLINA COUNTRY STYLE RIBS
Serves 6.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/825.shtml
Ingredients
1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne
Directions
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Nutritional Information Per Serving: Calories: 198; Protein: 14 g; Fat: 14 g; Sodium: 355 mg; Cholesterol: 51 mg; Saturated Fat: 5 g; Dietary Fiber: 0 g; Carbohydrates: 2 g
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/838.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
LIGHT LEMON CAKE
Yield: 20 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/840.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
AUTUMN APPLE PEAR BAKE
To view this online, click here.
Ingredients
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 medium apples
2 medium pears
Directions
Preheat oven to 350 degrees.
In a small bowl, mix together water, lemon juice, ginger and cinnamon.
Peel and core apples and pears and cut into halves. Place in a casserole in a single layer. Pour water mixture over all, cover, and bake until fruit is tender (about 30 minutes).
Put an apple half and a pear half in each of 4 dessert dishes.
Nutritional Facts: Servings 1; Per serving: 80 calories; 21 g carbohydrate; 2.5 g fiber; 0 g fat; 0 g protein
Thursday, April 23, 2015
Diabetic Thursday - Desserts
Most of us love a little something extra at the end of a meal to savor, as well as to occasionally snack on during the day. So, to dessert lovers everywhere, here's to desserts. Enjoy!
CHOCOLATE COFFEE TIRAMISU
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Print Version & Photo: 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 mixture on 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
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
To view this online, click here.
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (following)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top. Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
To view online, click here.
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
MOCHA CHEESECAKE BARS
This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.
Serves: 20
Serving Size: 1 bar
Photo & Print Version: http://diabeticgourmet.com/recipes/htmll/1230.shtml
Ingredients
1-1/4 cups chocolate wafer crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced-fat cream cheese
2/3 cup Splenda No Calorie Sweetener, Granulated
1-1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks
Directions
Crust Directions: preheat oven to 350 degrees F.
Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.
Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.
Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 120 mg; Cholesterol: 40 mg; Saturated Fat: 4.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 9 g
CHOCOLATE CAKE
Source: Cooking Healthy and Fast
Servings: 12
Find this recipe at: http://diabeticgourmet.com/recipes/html/134.shtml
Ingredients
1 Cup bran cereal
1 Cup water
1/3 Cup sugar OR dry sugar substitute equivalent (such as Sugar Twin)
1 Medium egg
1/4 Cup canola oil
1 tsp vanilla
1 tsp Chocolate flavoring
1 Tbsp lemon juice
1 Cup all-purpose flour
1 tsp baking soda
1/4 Cup cocoa, preferably Dutch-process
1/4 Cup sugar
2 Tbsp instant nonfat dry milk
1/2 tsp cinnamon
1/2 tsp salt
Directions
Place bran, water, sugar or sugar substitute, egg, canola oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl. Mix lightly and let stand for 30-45 minutes.
Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt and stir to blend well. Add flour mixture to the bran mixture and mix at medium speed about 1/2 minute or until well blended.
Place in a spray-coated 9-inch square cake pan and bake at 350F for about 20 minutes, or until the cake springs back when touched in the center and sides pull away from the pan. Cool to room temperature and cut into 3x4-inch squares to yield 12 squares. Use 1 square per serving.
Nutritional Information Per Serving: Calories: 119 ; Fat: 6 g ; Sodium: 224 mg; Cholesterol: 16 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 1 Fat
CHOCOLATE CHERRY OATMEAL COOKIES
Yield: 4 Dozen Cookies, 1 cookie per serving
Print Version & Photo: http://diabeticgourmet.com/recipes/html/1152.shtml
Ingredients
1-1/4 cups Equal Granulated*
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/3 cup pasteurized egg whites
1/3 cup unsweetened applesauce
1/4 cup nonfat milk
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2-1/4 cups quick oats, uncooked
1/2 cup dried cherries
1/2 cup chopped dark chocolate
Cooking spray
*May also substitute with 30 packets Equal Sweetener
Directions
Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.
Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.
Gradually mix in oats, cherries and chocolate until well combined.
Drop by tablespoonfuls onto lightly sprayed baking sheets.
Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.
Remove from baking sheet and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat
CHOCOLATE COFFEE TIRAMISU
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Print Version & Photo: 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 mixture on 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
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
To view this online, click here.
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (following)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top. Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
To view online, click here.
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
MOCHA CHEESECAKE BARS
This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.
Serves: 20
Serving Size: 1 bar
Photo & Print Version: http://diabeticgourmet.com/recipes/htmll/1230.shtml
Ingredients
1-1/4 cups chocolate wafer crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced-fat cream cheese
2/3 cup Splenda No Calorie Sweetener, Granulated
1-1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks
Directions
Crust Directions: preheat oven to 350 degrees F.
Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.
Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.
Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 120 mg; Cholesterol: 40 mg; Saturated Fat: 4.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 9 g
CHOCOLATE CAKE
Source: Cooking Healthy and Fast
Servings: 12
Find this recipe at: http://diabeticgourmet.com/recipes/html/134.shtml
Ingredients
1 Cup bran cereal
1 Cup water
1/3 Cup sugar OR dry sugar substitute equivalent (such as Sugar Twin)
1 Medium egg
1/4 Cup canola oil
1 tsp vanilla
1 tsp Chocolate flavoring
1 Tbsp lemon juice
1 Cup all-purpose flour
1 tsp baking soda
1/4 Cup cocoa, preferably Dutch-process
1/4 Cup sugar
2 Tbsp instant nonfat dry milk
1/2 tsp cinnamon
1/2 tsp salt
Directions
Place bran, water, sugar or sugar substitute, egg, canola oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl. Mix lightly and let stand for 30-45 minutes.
Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt and stir to blend well. Add flour mixture to the bran mixture and mix at medium speed about 1/2 minute or until well blended.
Place in a spray-coated 9-inch square cake pan and bake at 350F for about 20 minutes, or until the cake springs back when touched in the center and sides pull away from the pan. Cool to room temperature and cut into 3x4-inch squares to yield 12 squares. Use 1 square per serving.
Nutritional Information Per Serving: Calories: 119 ; Fat: 6 g ; Sodium: 224 mg; Cholesterol: 16 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 1 Fat
CHOCOLATE CHERRY OATMEAL COOKIES
Yield: 4 Dozen Cookies, 1 cookie per serving
Print Version & Photo: http://diabeticgourmet.com/recipes/html/1152.shtml
Ingredients
1-1/4 cups Equal Granulated*
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/3 cup pasteurized egg whites
1/3 cup unsweetened applesauce
1/4 cup nonfat milk
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2-1/4 cups quick oats, uncooked
1/2 cup dried cherries
1/2 cup chopped dark chocolate
Cooking spray
*May also substitute with 30 packets Equal Sweetener
Directions
Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.
Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.
Gradually mix in oats, cherries and chocolate until well combined.
Drop by tablespoonfuls onto lightly sprayed baking sheets.
Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.
Remove from baking sheet and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat
Thursday, January 15, 2015
Diabetic Thursday
While very few of us choose to have diabetes (or have loved ones with it), we do have a choice about whether to eat boring food, or something that really tastes good. These recipes fit the latter bill. And while you don't have to be diabetic to enjoy these recipes, it's nice to know that if you're fixing it for yourself and a diabetic, you both can eat these. Enjoy!
CAPPUCCINO PIE
Yield: 8 servings
Online version: http://diabeticgourmet.com/recipes/html/838.shtml
Source: Diabetic Dream Desserts
Book Info: http://diabeticgourmet.com/book_archive?details/61.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Find this recipe at http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
REALLY RASPBERRY PARFAITS
Yield: 4 servings
Online version: http://diabeticgourmet.com/recipes/html/837.shtml
Source: Diabetic Dream Desserts
Info: http://diabeticgourmet.com/book_archive/details/61.shtml
Ingredients
1 cup light raspberry yogurt
1/2 cup nonfat or light whipped topping
2 cups fresh raspberries, rinsed and patted dry
2 tablespoons sliced almonds
Directions
Place the yogurt in a bowl and fold in the whipped topping.
Place 1/4 cup of raspberries in each of four 8-ounce wine glasses. Top the berries in each glass with 3 tablespoons of the yogurt mixture.
Repeat the layers and top each serving with a sprinkling of almonds.
Serve immediately.
Nutritional Information Per Serving: Calories: 83; Protein: 2.7 g; Fat: 2.3 g; Cholesterol: 1 mg; Dietary Fiber: 4.5 g; Carbohydrates: 14 g; Exchanges: 1 Carbohydrate, 1/2 Fat
APPLE CINNAMON MUFFINS
Servings: 12
Online: 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
HOT AND SOUR SOUP
Yield: 5 servings
Online: http://diabeticgourmet.com/recipes/html/901.shtml
Source: Mr. Food Every Day's A Holiday Diabetic Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
2 cans (14 ounces each) reduced-sodium chicken broth, divided
2 tablespoons cornstarch
1/2 pound firm tofu, cut into small chunks
1/4 pound sliced fresh mushrooms
2 tablespoons light soy sauce
3 tablespoons white vinegar
1 teaspoon ground ginger
1 teaspoon black pepper
1 egg, lightly beaten
1 cup fresh bean sprouts
1/2 teaspoon sesame oil
Directions
In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
In a soup pot, combine the remaining chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to a boil over high heat. Reduce the heat to low; stir in the cornstarch mixture until thickened.
Slowy stir in the beaten egg to form egg strands.
Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; mix well and serve.
Nutritional Information Per Serving: Calories: 89; Protein: 8 g; Fat: 3 g; Sodium: 644 mg; Cholesterol: 43 mg; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 8 g; Exchanges: 1/2 Carbohydrate, 1 Lean Meat
QUESADILLAS
Yield: 8 servings (2 wedges)
Online: http://diabeticgourmet.com/recipes/html/899.shtml
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Protein: 6 g; Fat: 6 g; Sodium: 211 mg; Cholesterol: 12 mg; Dietary Fiber: 1 g; Sugars: 1 g ; Carbohydrates: 14 g; Exchanges: 1 Starch, 1 Fat
CAPPUCCINO PIE
Yield: 8 servings
Online version: http://diabeticgourmet.com/recipes/html/838.shtml
Source: Diabetic Dream Desserts
Book Info: http://diabeticgourmet.com/book_archive?details/61.shtml
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (recipe follows)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Find this recipe at http://diabeticgourmet.com/recipes/html/839.shtml
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
REALLY RASPBERRY PARFAITS
Yield: 4 servings
Online version: http://diabeticgourmet.com/recipes/html/837.shtml
Source: Diabetic Dream Desserts
Info: http://diabeticgourmet.com/book_archive/details/61.shtml
Ingredients
1 cup light raspberry yogurt
1/2 cup nonfat or light whipped topping
2 cups fresh raspberries, rinsed and patted dry
2 tablespoons sliced almonds
Directions
Place the yogurt in a bowl and fold in the whipped topping.
Place 1/4 cup of raspberries in each of four 8-ounce wine glasses. Top the berries in each glass with 3 tablespoons of the yogurt mixture.
Repeat the layers and top each serving with a sprinkling of almonds.
Serve immediately.
Nutritional Information Per Serving: Calories: 83; Protein: 2.7 g; Fat: 2.3 g; Cholesterol: 1 mg; Dietary Fiber: 4.5 g; Carbohydrates: 14 g; Exchanges: 1 Carbohydrate, 1/2 Fat
APPLE CINNAMON MUFFINS
Servings: 12
Online: 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
HOT AND SOUR SOUP
Yield: 5 servings
Online: http://diabeticgourmet.com/recipes/html/901.shtml
Source: Mr. Food Every Day's A Holiday Diabetic Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
2 cans (14 ounces each) reduced-sodium chicken broth, divided
2 tablespoons cornstarch
1/2 pound firm tofu, cut into small chunks
1/4 pound sliced fresh mushrooms
2 tablespoons light soy sauce
3 tablespoons white vinegar
1 teaspoon ground ginger
1 teaspoon black pepper
1 egg, lightly beaten
1 cup fresh bean sprouts
1/2 teaspoon sesame oil
Directions
In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
In a soup pot, combine the remaining chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to a boil over high heat. Reduce the heat to low; stir in the cornstarch mixture until thickened.
Slowy stir in the beaten egg to form egg strands.
Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; mix well and serve.
Nutritional Information Per Serving: Calories: 89; Protein: 8 g; Fat: 3 g; Sodium: 644 mg; Cholesterol: 43 mg; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 8 g; Exchanges: 1/2 Carbohydrate, 1 Lean Meat
QUESADILLAS
Yield: 8 servings (2 wedges)
Online: http://diabeticgourmet.com/recipes/html/899.shtml
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Protein: 6 g; Fat: 6 g; Sodium: 211 mg; Cholesterol: 12 mg; Dietary Fiber: 1 g; Sugars: 1 g ; Carbohydrates: 14 g; Exchanges: 1 Starch, 1 Fat
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