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Diabetic Recipes
10:21 AM | 
Posted by
Engr. Md.Riazul Islam |
How to make Apple−Cheddar Popovers
Ingredients:
butter−flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 cup shredded 2% sharp cheddar cheese
2 large eggs
1 cup unbleached all−purpose flour
1/4 teaspoon salt
1 cup low fat (1%) milk
1 tablespoon reduced−fat margarine, melted
Cooking:
Preheat oven to 450F. Lightly coat 8 popover cups with cooking spray. Place 1 tablespoon each of the apple and cheese at the bottom of each popover cup. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the cups
two−thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan. Makes 8 servings.
Per serving: 111 calories (28% calories from fat), 5 g protein, 4 g total fat (1.4 g saturated fat),
15 g carbohydrates, 1 g dietary fiber, 58 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat
How to make Cherry Turnovers
Ingredients:
8 frozen phyllo dough sheets, thawed
1/4 cup butter or margarine, melted
6 Tablespoons no−sugar−added black cherry fruit spread
1 1/2 tablespoons cherry liqueur (optional)
1 egg
1 teaspoon cold water
Cooking:
Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with
butter; stack. Cut through all sheets to form
six (5−inch) squares. Combine fruit spread and cherry liqueur, if desired.
Place 1 tablespoon fruit spread mixture in
center of each pile of eight phyllo squares; brush edges of phyllo with
butter. Fold edges over to form triangle;
gently press edges together to seal. Place on ungreased cookie sheet. Beat
together egg and water; brush over phyllo
triangles. Bake 10 minutes or until golden brown. Cool on wire rack.
Serve warm or at room temperature.
Makes 6 turnovers
Serving size: One turnover
Yield: 6
Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit
Nutrition: 206 Calories, 4 g Protein, 28 g Carbo, 9 g Fat
How to make Chicken Pasta Salad
Ingredients:
1/2 cup fat−free mayonnaise
3 Tablespoons low−sodium soy sauce
2 Tablespoons sherry
1/8 teaspoon ground ginger
1/4 teaspoon. pepper
1 cup cooked spiral pasta, drained
2 cups cooked boneless skinless chicken breasts, cut into bite−sized pieces
2 cups fresh snow peas, strings removed and blanched
2 green onions, sliced
1/2 cup water chestnuts, sliced
1/4 cup toasted almonds, for garnish
Cooking:
In a small bowl combine the mayonnaise, soy sauce, sherry, ground ginger, and pepper. Set aside. In a separate bowl combine pasta chicken, snow peas, green onions, and water chestnuts and toss with dressing mix. Refrigerate overnight. Sprinkle with toasted almonds before serving.
Serving size: 1 cup
Yield: 1 salad
Exchanges: 1/2 Fat, 1 1/2 Meat, 1/2 Starch, 1/2 Vegetable
Nutrition: 132 Calories (22% from fat), 13.3 g Protein, 11.1 g Carbo, 3.2 g Fat
How to make Chocolate Banana Mousse
Ingredients:
1 ounce unsweetened chocolate
1 cup evaporated skim milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas, sliced
Cooking:
Combine chocolate, 1/4 cup of the milk and the sugar replacement in top of double
boiler. (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold
Chocolate mixture into stiffly beaten milk. Fold in vanilla extract and banana slices. Spoon into mold, freezer tray or individual cups and freeze until firm. Yields 8 servings.
Diabetic Exchange 1 serving: 1 bread, 1 fat Calories 1 serving: 69
How to make Chocolate Cheesecake
Ingredients:
1−1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced−fat cream cheese, softened
1 cup plus 2 tablespoons sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced−fat sour cream
Cooking:
Preheat the oven to 350 degrees F. In a medium bowl, combine the graham cracker
Crumbs and butter; mix well. Press into a 10−inch springform pan, covering the bottom and sides.
Chill while preparing the filling.
In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the Eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix well, then pour into the chilled crust. Bake for 50 to 55 minutes, or until firm. Remove from the
Oven and let cool for 5 minutes. (Leave the oven on.)
In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons sugar and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and bake for
5 minutes. Let cool, then refrigerate overnight before serving.
Serving Size: 1 slice
Yield: 16 slices
Nutrition: 279 calories (156 from fat), 24g Carb, 1g Fiber, 9g Protein, 17g Fat (11g
Saturated)
Exchanges: 1−1/2 Carbohydrate, 1 Medium−Fat Mat, 2−1/2 Fat
How to make Cream Cheese and Jelly Cookies
Ingredients:
3/4 cup margarine, softened
1 package (8 ounces) reduced−fat cream cheese, softened
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal
Spoonful
2 cups all−purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit
Cooking:
Beat margarine, cream cheese and Equal in medium bowl until fluffy; mix in flour and salt to form a soft dough.
Cover and refrigerate until dough is firm, about 3 hours.
Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3−inch cutter.
Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife. Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightly browned, about 10 minutes. Cool on wire racks. Makes about 3 dozen
Serving size: 1 cookie
Yield: 36
Exchanges: 1/2 Bread, 1 Fat
Nutrition: 80 Calories, 1 g Protein, 7 g Carbo, 5 g Fat
How to make Diabetic Fruit Cookies
Ingredients:
3 medium sized ripe bananas
1 1/2 cups coarsely chopped mixed dried fruits (such as dates, apricots and raisins)
1/3 cup peanut or safflower oil
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup chopped nuts (walnuts, almonds or pecans)
1 1/2 cup rolled oats
1/2 cup uncooked oat bran
Cooking:
Preheat oven to 350F. Grease 2 large cookie sheets. Mash bananas in large bowl until smooth (You should have about 1−1/2 cups). Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruits and nuts; stir well to combine. Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon. Bake about 20−25 minutes or until bottom and edges of cookies are lightly browned.
Transfer cookies onto wire rack to cool completely. Store in refrigerator. Yield: 24 servings 105 calories per cookie, Protein 2 g , Fat 5 g , Carbohydrates 14 g , Sodium 14 g, Cholesterol O mg.
How to make Fourth of July Cheesecake
Ingredients:
3 cups vanilla wafer crumbs
4 Tablespoons margarine, metled
3 Tablespoons NutraSweet® Spoonful
1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk
2 packages (8 ounces each) reduced fat cream cheese, softened
1 package (3 ounces) reduced fat cream cheese, softened
2 Tablespoons lemon juice
1 Tablespoon grated lemon rind
2 teaspoons vanilla
1/3 to 1/2 cup NutraSweet® Spoonful
1 pint blueberries
2 pints raspberries
Cooking:
Mix crumbs, margarine and 3 Tablespoons NutraSweet Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 by 10 inches.
Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.
Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust;
refrigerate until set, 3 to 4 hours.
Before serving, decorate to look like an American flag, using blueberries for the stars and
the raspberries for the stripes.
Serving size: 1 slice
Yield: 16 slices
Exchanges: 1 starch, 2 fat
Nutrition: 170 Calories, 5 g Protein, 16 g Carbo, 10 g Fat
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