Diabetic Thursday

Enjoy!

LEMON CHIFFON PIE

Servings: 8

Find this recipe at: http://diabeticgourmet.com/recipes/html/157.shtml

Ingredients

3 tbsp margarine

3 tbsp sugar

3/4 cup graham wafer crumbs

1/2 tsp lemon peel, grated

1/4 tsp cinnamon

1/8 tsp salt

1/4 tsp nutmeg

1/4 cup lemon juice

1/8 tsp allspice

1/2 cup sweetener equivalent to sugar

1 tbsp unflavored gelatine (1 pkg)

1/3 cup powdered skim milk

1/2 cup water

1/3 cup ice water

2 eggs, separated

1 tbsp lemon juice

Directions

Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.

In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.

Nutritional Information Per Serving: Calories: 115; Protein: 4 g; Fat: 5 g; Carbohydrates: 15 g; Exchanges: 1 Starch/Bread, 1 Fat

LOW-FAT LEMON CHEESECAKE

Yield: 16 slices

Source: "Magic Menus for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/3.shtml

Ingredients

1/4 cup graham cracker crumbs

16 ounces fat-free cream cheese

1 cup sugar

2/3 cup egg substitute

1-3/4 to 2 cups plain yogurt cheese (yogurt drained in cheesecloth until semisolid)

2 teaspoons vanilla

1 teaspoon grated lemon peel

1 tablespoon lemon juice

Sliced oranges, strawberries, and/or kiwis for garnish

Directions

Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate.

In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.

Bake 50-60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)

Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving.

Nutritional Information Per Serving (1 slice): Calories: 101, Fat: 0 g, Cholesterol: 4 mg, Sodium: 196 mg, Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 15 g, Protein: 7 g, Diabetic Exchanges: 1 Carbohydrate

ORANGE TAPIOCA

Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/361.shtml

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutritional Information Per Serving: Calories: 117; Protein: 5 g; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg ; Carbohydrates: 21 g; Exchanges: 1-1/2 Other Carbohydrate

RAISIN RICE PUDDING

Makes: 4 Cups (8 Servings)

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

2 large eggs, slightly beaten, or 1/2 cup egg substitute

2 cups cooked rice

1-1/2 cups fat-free milk

2 tablespoons sugar

1/2 cup golden raisins

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon or nutmeg

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.

In a prepared dish, combine all the ingredients. Stir gently to mix.

Set the filled dish in a shallow pan on the middle oven rack. Pour hot water into the outer pan to a depth of 1 inch around the baking dish. This makes a water bath to cook the pudding slowly.

Bake for 45 minutes, or until a knife inserted in the pudding comes out clean. Remove the dish from the water bath. Serve the pudding warm or chilled.

Nutritional Information Per Serving: (1/2 cup): Calories: 126, Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g, Diabetic Exchanges: 1-1/2 Carbohydrate

CHERRY CHOCOLATE PIE

Yield: Makes 1 pie; serves 8

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

1 prepared 9-inch pie shell, baked

Cherry Topping Ingredients:

1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)

1/2 cup sugar

1 tablespoon cornstarch

1/2 teaspoon almond extract

Chocolate Filling Ingredients:

6 ounces soft fat-free cream cheese

1/2 cup semisweet chocolate chips

3 tablespoons fat-free milk

Directions

For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.

For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.

Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal pieces.

Nutritional Information Per Serving: (1 slice): Calories: 265, Fat: 11 g, Cholesterol: 4 mg, Sodium: 274 mg, Carbohydrate: 36 g, Dietary Fiber: 1 g, Sugars: 23 g, Protein: 7 g, Diabetic Exchanges: 2-1/2 Other Carbohydrate, 1-1/2 Fat

Diabetic Delights

If it's Thursday, it must be time for more diabetic recipes! And today, it's a two-for; I entered an earlier diabetic meal post this morning, and the one you're reading here in the afternoon! Twice the diabetic recipes. Consider this one your (ahem...) just desserts.

So many people, when first diagnosed as diabetic (or when someone they love is first diagnosed), think that their food will be boring, and that there will never be anything to snack on. While food changes do need to be made, food doesn't need to be boring. You can even (GASP!) have an occasional snack. Here are a few. Enjoy!

CHERRY ALMOND BARS

Yield: 16 bars; Serving Size: 1 Bar

View Online: http://diabeticgourmet.com/recipes/html/615.shtml

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

2/3 cup reduced-fat margarine

2 tablespoons granulated sugar

2/3 cup ground almonds

1/3 cup, plus 2 tablespoons candied cherries, finely chopped

1 large egg, beaten

3/4 cup skim milk

1 teaspoon almond extract

DirectionsPreheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.

Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.

Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.

Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.

Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.

Nutritional Information Per Serving: Calories: 130 ; Protein: 3 g ; Fat: 5 g ; Sodium: 106 mg;Cholesterol: 14 mg ; Dietary Fiber: 1 g ; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat

LEMON CHIFFON PIE

A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.

Serves: 8

Ingredients

1 cup evaporated milk

1 (.25 ounce) envelope unflavored gelatin

1/2 cup water

3 tablespoons fresh lemon juice

3/4 cup Splenda No Calorie Sweetener, Granulated

3/4 teaspoon grated lemon rind

1/4 teaspoon lemon extract

1 (9 inch) graham cracker crust

Directions

Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).

Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.

Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.

Pour mixture into crust; cover and chill 1 hour or until set.

Nutritional Information (Per Serving): Calories: 160; Protein: 2 g; Sodium: 170 mg; Cholesterol: 0 mg; Fat: 7 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 13 g; Carbohydrates: 22 g

TROPICAL BANANA-PINEAPPLE PIE

Yield: 10 servings

Found online at http://diabeticgourmet.com/recipes/html/1100.shtml

Ingredients

Pastry for single crust 9-inch pie

2 packages (8 oz. each) reduced-fat cream cheese, softened

1/2 cup Equal Spoonful or Granulated*

1 container (8 oz.) light whipped topping, thawed if frozen

1 can (8 oz.) crushed pineapple, well drained

1/4 cup flaked coconut, divided

1/2 teaspoon rum extract

2 medium ripe bananas, cut into 1/2-inch thick slices

1 tablespoon chopped pecans

* May substitute 12 packets Equal sweetener

Directions

Preheat oven to 375F.

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.

Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.

Refrigerate 2 to 3 hours before serving.

Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat

PEACH-ALMOND UPSIDE-DOWN CAKE

Makes: 8 Servings

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View Online: http://diabeticgourmet.com/recipes/html/608.shtml

Ingredients

1 can (8-1/4 ounces) peaches in juice, well drained

1/2 cup unsweetened applesauce

5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener

1 egg

1/2 teaspoon vanilla

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 - 1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup reduced-fat buttermilk

1/4 cup sliced almonds

Directions

Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch round pan.

Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in medium bowl. Mix in combined flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.

Bake at 350 degrees F. until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.

Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and sprinkle with almonds.

Nutritional Information Per Serving: Calories: 136; Protein: 6 g; Fat: 2.6 g; Sodium: 207 mg; Cholesterol: 27 mg; Carbohydrates: 20 g; Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat

BLUEBERRY CHEESECAKE BARS

Serves: 20

Ingredients

1-1/4 cups graham cracker crumbs

1/4 cup Splenda No Calorie Sweetener, Granulated

1/3 cup light butter, melted

12 ounces reduced fat cream cheese, softened

2/3 cup Splenda No Calorie Sweetener, Granulated

2 large eggs

1/3 cup reduced-fat sour cream

2 teaspoons vanilla extract

3/4 cup fresh or frozen blueberries

1/4 cup reduced-sugar apricot preserves

1 tablespoon water

Directions

Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.

Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

Nutritional Information (Per Serving): Calories: 100; Protein: 3 g; Sodium: 110 mg; Cholesterol: 40 mg; Fat: 6 g;Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 8 g

RASPBERRY-ALMOND BAR COOKIES

Yield: Makes 24 servings.

View Online: http://diabeticgourmet.com/recipes/html/944.shtml

Ingredients

2 cups all-purpose flour

1/2 cup Equal Spoonful or Granulated*

1/8 teaspoon salt

8 tablespoons cold stick butter or margarine, cut into pieces

1 egg

2 tablespoons water

1 teaspoon grated lemon peel

1 jar (10 ounces) seedless raspberry spreadable fruit

3 tablespoons toasted sliced almonds

* May substitute 12 packets Equal sweetener

Directions

Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight containers at room temperature.

Nutritional Information (Per Serving): Calories: 86; Protein: 2 g; Sodium: 16 mg; Cholesterol: 19 mg; Fat: 4 g; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat