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April 29 Diabetic Recipes I found out not to long ago that I was diabetic. In this entry I decided that I should put recipes for other diabetics like myself. The one thing I didn't want to do was give up the little pleasures of life. I LOVE my sweets and chocolate is my all time favorite. I was really upset when I thought that I was going to have to give up all the yummy things that I enjoyed so much. But these are some of the recipes I found to satisfy my sweet tooth!
APPLE PIE
2 lb. McIntosh apples, peeled, cored
and thinly sliced (7 cups) 2 T. lemon juice 2 T. granulated sugar 1 T. Butter Buds Sprinkles 4 packets Sweet 'N Low 1 T. all−purpose flour 1 1/2 tsp. ground cinnamon 1/8 tsp. ground allspice 4 sheets phyllo dough, thawed Nonfat frozen vanilla yogurt (optional) Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstick cooking spray. In a large bowl, toss the apples with the lemon juice. In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat. Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely. Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving. Serve with nonfat frozen vanilla yogurt, if desired. Makes 1 (9−inch) pie, 8 servings. Variation
Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples. Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate, 1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium Diabetic exchanges: 1/2 starch, 1 1/2 fruit PINEAPPLE UPSIDE−DOWN CAKE
pineapple in juice, undrained 1/4 C. pecan pieces (optional) 2 T. lemon juice 1 3/4 tsp. Equal Measure or 6 pkg. sweetener or 1/4 C. Spoonful 1 tsp. cornstarch 4 T. margarine (at room temperature) 3 1/2 tsp. Equal Measure or 12 pkg. sweetener or 1/2 C. Spoonful 1 egg 1 C. cake flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground ginger 1/3 C. buttermilk Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8−inch square or 9−inch round cake pan; spread mixture evenly in pan. Beat margarine and Equal in medium bowl until fluffy; beat in egg. Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice and remaining 1 tablespoon Equal, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan. Bake in preheated 350ºF oven until browned and wooden pick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature. Yields 8 servings.
NOTE: If desired, maraschino cherry halves may be placed in bottom of cake
pan with pineapple mixture. Nutritional information per serving: cals:156, prot:3 g, carbos:22 g, fat:7 g, choles:27 mg, sod:257 mg Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe. BROWNIES
2 (1 oz.) squares unsweetened chocolate 2/3 C. granulated sugar 2 large eggs 3 T. skim milk 1 tsp. vanilla extract 1 C. all−purpose flour 1 1/4 tsp. Sweet 'N Low® 1/4 tsp. baking soda 1/8 tsp. salt 1/4 C. chopped walnuts or pecans (optional) Preheat oven to 350°F. In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts Spread batter into an 8−inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares. Makes 16 servings Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g saturated fat), 27 mg cholesterol, 113 mg sodium Diabetic exchanges: 1 starch/bread, 1 1/2 fat CHOCOLATE MOUSSE WITH
STRAWBERRIES chocolate fudge pudding mix 1 C. cold skim milk 1 3/4 C. light whipped topping Whole fresh strawberries Fold in whipped topping. Serve with strawberries for dipping. Also can be served over slices of angel food cake. Yields 2 1/2 cups. DIABETIC EXCHANGES: One 2 tablespoon serving equals a free food.
ALSO: 24 calories, 70 mg sodium, trace cholesterol, 4 gm carbohydrate,
1 gm protein, trace fat. PEANUT BUTTER COOKIES
1 cup creamy style peanut butter 1/4 cup egg substitute 2 tablespoons honey 1/2 teaspoon vanilla extract 1 cup Splenda® Granular 1 1/2 cup all−purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1 1/2 minutes. Add SPLENDA and beat on medium speed until well blended, approximately 30 seconds. In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7−9 minutes or until light brown around the edges. Cool on wire rack. Serving size: 2 cookies. Makes 24 cookies.
Nutrients Per Serving: Serving Size 0.9 oz. (25g) (2 cookies); Calories 140; Carbohydrates 9g; Protein 3g; Dietary Fiber 1g; Total Fat 11g; Saturated Fat 2g; Cholesterol 0mg; Sodium 110mg Diabetic Exchanges: Starch 1/2; Fat 2. CHERRY PIE
(in water − no syrup) 1 large box cook & serve sugar−free vanilla pudding mix 1 small box sugar−free cherry gelatin Sugar substitute to equal 4 tsp. sugar 1 baked 9−inch pastry shell Drain cherries, reserving juice. Set cherries aside. In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from heat; stir in gelatin powder and sweetener until dissolved. Stir in the cherries; transfer to pie shell. Cool completely. Store in refrigerator. 8 servings, 176 calories each, 293 mg sodium, 0 cholesterol, 24 gm carbohydrate, 3 gm protein, 8 gm fat Diabetic Exchange: 1 starch, 1/2 fruit FUDGE POPS
condensed milk 1/2 C. sugar 1/2 C. baking cocoa 2 1/2 C. skim milk Artificial sweetener equivalent to 1/2 C. sugar 1 tsp. vanilla extract 12 (3 oz.) disposable plastic cups 12 Popsicle sticks In a heavy saucepan, combine the first 3 ingredients; stir until smooth. Bring to a boil over medium−low heat; cook and stir for 1 minute. Gradually whisk in skim milk, whisking until cocoa and sugar are dissolved. Remove from the heat; stir in the sweetener and vanilla. Pour into cups. Cover each cup with heavy−duty foil; insert sticks through the foil (foil will hold sticks upright). Place in a 13 x 9−inch pan. Freeze until firm, about 5 hours. Remove the foil and cups before serving. Serves 12. Nutritional Analysis: One serving equals: 155 calories, 62 mg sodium, 3 mg cholesterol, 34 gm carbohydrate, 5 gm protein, 1 gm fat Diabetic Exchanges: 2 starch. SUGAR−FREE RAISIN BARS
1/2 C. water 1/4 C. margarine 1 tsp. ground cinnamon 1/4 tsp. nutmeg 1 C. all−purpose flour 1 egg, lightly beaten 3/4 C. unsweetened applesauce 1 T. sugar substitute 1 tsp. baking soda 1/4 tsp. vanilla extract is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into an 8−inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350ºF for 25 to 30 minutes or until lightly browned. Nutritional Analysis: One serving equals 92 calories, 97 mg sodium, 13 mg cholesterol, 15 gm carbohydrate, 2 gm protein, 2 gm fat Diabetic Exch. 1 starch, 1/2 fat. COCONUT SWEETS
1/4 C. nonfat dry milk 1/4 C. plus 1 T. sugar 1/4 C. unsweetened shredded coconut Grease an 8−inch square pan. Set aside. powder and stir to mix thoroughly. Cook for 12 to 15 minutes until most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add sugar and stir. The ricotta cheese mixture will become liquid again. Cook for another 5,minutes, stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 3 to 5 minutes. The mixture should be quite thick. Pour the mixture into the greased pan and press the mixture with a spatula. Cut into 1−inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan. Yields 16 servings.
Calories 137, Fat 3.9 g, Chol 7 mg, Carbs 20 g, Sodium 52 mg, Fiber 0.6 g Exchanges: 1 starch, 1 fat. |
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