Diabetic Recipes
Diabetic Lemon
Cheesecake
1 cup graham cracker crumbs
2 tbsp. light margarine,
melted
3 (8-oz.) pkgs. low-fat cream cheese, softened
2 tbsp.
all-purpose flour
1/4 cup sugar
3 tbsp. fresh lemon juice
3/4 cup
egg substitute
1 (8-oz.) carton sugar-free, fat-free lemon yogurt
Assorted fresh berries, optional
Combine cracker crumbs and
margarine; press into bottom of an ungreased 9-in. springform pan. Set aside.
Beat cream cheese, flour and sugar until light and fluffy. Gradually add
lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust.
Cover loosely with foil.
Bake at 350ºF. for 60-70 min. or until center
is almost set.
Cool to room temperature. Refrigerate. Garnish with
berries if desired.
yield: 16 servings.
Exchanges: 1-1/2 Fat, 1
Starch, 1/2 Meat
Diabetic
Fudge
Ingredients:
1
14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to
equal
-1/2 cup of sugar
1/4 ts Salt
1 t Vanilla
2 1/2 c Graham
cracker crumbs
1/4 c Nuts
Directions:
Combine
milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil.
Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers.
Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker
crumbs and chill.
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Diabetic
Citrus Ice
Ingredients:
1/4
c Granulated sugar replacement
1 c Ea unsweetened orange &
Grapefruit
juices
1 c Water
1 Env unflavored gelatin
1/4 c Lemon
juice
Directions:
Combine
sugar replacement,water & gelatin in a saucepan.Bring to a boil, reduce heat
and simmer for 5 minutes. Cool slightly and then add in the juices. Transfer to
freezer trays and freeze until mushy. Scrape into mixing bowl and beat until
just loosened. Return to freezer tray.
Calories
41 per serving Exchange 1 fruit
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Garlic
Chicken, Low-Fat
2
teaspoons oil
4 Four single chicken breasts (16 oz. raw
weight) skinned,
Boned,
washed, cut into 1" strips
5-6
cloves garlic
2-1/4
cups chicken broth
1/4
cup low-sodium lemon juice
1/3
cup dry white wine
1/4
teaspoons salt Ground black pepper to taste
In
a large skillet, heat oil to medium high. Stir-fry
chicken
strips until well browned on both sides. Remove
chicken
pieces and set aside. Sauté garlic slices until soft
and
golden. Stir in chicken broth, lemon juice, and wine.
When
mixture is hot, reduce heat to medium and return
chicken
to skillet. Simmer a few minutes to heat through. If
desired,
thicken sauce with pinch of instant potatoes. Serve
over
rice. Makes 4 servings.
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Sugar
Free Ice Cream Recipe
Ingredients:
8 c PET Lite milk
Sugar
Substitute equivalent to 1/2 c Sugar
4 c Strawberries
8 Pineapple,
slices, canned
16 tb Pineapple Juice, from can
2 c Orange Juice
Preparation
Put all ingredients in a home freezer and freeze according to
instructions. Exchanges: Each 1 cup Serving equals 1 Milk and 3/4 Fruit.
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Diabetic
Cake
2 cups water
2 cups raisins
1 cup unsweetened
applesauce
2 eggs
2 tablespoons artificial sweetener
3/4 cup
polyunsaturated cooking oil
1 teaspoon baking soda
2 cup flour
1
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Direction:
Cook raisins in 2 cups water until water
evaporates. Add applesauce, eggs,
sweetener, and cooking oil. Mix
well. Blend in baking soda and flour. Add
cinnamon, nutmeg and
vanilla. Mix well. Pour into greased and floured 8 x 8 inch
cake pan.
Bake at 350 degrees for 25 minutes or until done.
Frosting:
1 (8 ounce) container frozen whipped topping, thawed, Cool
Whip Lite Free
1 (3.5 ounce) package instant pudding mix , any
flavor, fat free, sugar free
1 cup fat free milk
Combine
pudding mix with milk and vanilla. Mix until smooth. Gently fold in
whipped topping until no streaks remain. Refrigerate for an hour or
so
before frosting cake.
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Diabetic
Birthday Cake
1 box cake mix
1 (12-oz.) can diet pop
1 small pkg
sugar-free Jell-O
1 cup water, boiling
1 small pkg sugar-free instant
pudding mix
1 cup non-fat milk
1 (16-oz.) container non-fat Cool
Whip
Low-fat caramel sauce
Sugar-free sprinkles
Heat oven to
350F. Mix cake mix and pop in large bowl and pour into greased/sprayed 9 x
13-in. pan. Bake according to package instructions. Dissolve dry
Jell-O in boiling water; poke small holes in cake and pour Jell-O mixture over
it. Add pudding mix to milk and mix well, then fold in Cool Whip; frost
cake. To serve, drizzle caramel sauce over individual cake portions and
dress with sprinkles.
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Sunshine
1/3
cup margarine
1/4 cup brown sugar replacement (Sugar Twin Brown)
1
teaspoon sugar replacement (Splenda or Sugar Twin)
1 large egg
1-1/4
cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking
soda
3/4 teaspoon ground cinnamon
1/3 cup raisins, or finely chopped
fresh apple
1 teaspoon grated orange zest (peel)
2/3 cup unsweetened
orange juice
Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan
with cooking
spray.
In a mixing bowl, combine margarine, sweeteners
and egg. Beat on medium speed
2-3 minutes; scraping sides of bowl as
necessary.
In medium bowl, sift together flour, baking powder, baking
soda and cinnamon.
Stir in raisins or apples and orange zest. Add to first
mixture, alternating
with the orange juice, beginning and ending with the
flour mixture.
Pour the batter into the prepared pan. Bake 18-20
minutes, or until a wooden
pick inserted in center comes out clean. Cool
cake in pan on wire rack.
A carb-controlled dessert the whole family can
enjoy.
Makes 12 servings
Calories: 120
Protein: 2 g
Sodium: 150
mg
Cholesterol: 25 mg
Fat: 6 g
Carbohydrates: 15 g
Exchanges: 1
Bread/Starch, 1 Fat
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Carrot
Cake
(makes 20 servings)
refrigerated butter-flavored cooking
spray
2 large egg whites, at room temperature
1/2 cup (114 g) plain nonfat
yogurt
3 tablespoons (45 ml) canola oil
1/2 cup (136 g) unsweetened
applesauce
1/3 cup (73 g) dark brown sugar, packed
2 teaspoons (10 ml)
vanilla extract
2 1/2 cups (313 g) unbleached all-purpose flour
2
teaspoons (10 ml) baking powder
1/2 teaspoon (5 ml) baking soda
1/4
teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5
ml) ground nutmeg
1 cup (110 g) shredded carrots
4 ounces (120 g)
unsweetened crushed pineapple with juice
1/4 cup (36 g) dark raisins
1.
Preheat the oven to 400°F (200°C, Gas Mark 6). Position the top rack in
the
center of the oven. Lightly coat a 9 inch (22.5 cm) bundt pan with
cooking
spray. Dust with flour and tap out excess.
2. In a large bowl, whisk together
the egg whites, yogurt, oil, applesauce,
brown sugar, and vanilla. On a piece
of waxed paper, sift together the
flour, baking powder, baking soda, salt (if
using), cinnamon, and nutmeg.
Gradually add to egg-applesauce mixture,
stirring until incorporated.
3. Stir in the carrots. Drain and reserve the
juice from the pineapple.
Stir the drained pineapple and raisins into the
cake batter.
4. Spoon the batter into the prepared pan, smoothing the top
with the back
of a spoon. Bake for 40 to 45 minutes, until a tester inserted
in the center
comes out clean.
5. Cool in the pan on a rack for 10
minutes. Slide a thin knife around the
edges and center of the cake to loosen
it from the pan. Invert onto a rack
to cool.
6. When ready to serve,
transfer cake to a serving platter.
Per serving (cake only): 103 calories
(20% calories from fat), 3 g protein,
2 g total fat (0.2 g saturated fat), 19
g carbohydrate, 1 g dietary fiber,
123 mg sodium
Diabetic exchanges: 1
1/2 carbohydrate (1 1/2
bread/starch)
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Individual
Lime Cheesecakes
12 vanilla wafers
3/4 cup fat-free cottage
cheese
1 package (8 ounces) Neufchatel cheese, softened
1/4 cup + 2
tablespoons sugar
2 eggs
1 tablespoon grated lime rind
1 tablespoon
fresh lime juice
1 teaspoon vanilla extract
1/4 cup low-fat vanilla
yogurt
2 medium kiwifruit, peeled, sliced, and halved
Line 12 muffin
pans with paper baking liners. Place 1 vanilla wafer in the
bottom of each
liner.
Process the cottage cheese in a blender or food processor until
smooth.
Combine the cottage cheese with the Neufchatel in a medium bowl and
beat at
medium speed until creamy. Gradually add the sugar and mix well. Add
the
eggs, lime rind, lime juice, and vanilla. Beat until smooth. Spoon
the
cheese mixture evenly over the vanilla wafers. Bake at 350° for 20
minutes
or until the cheesecakes are almost set. (Do not over bake) Let
the
cheesecakes cool completely on a wire rack. Remove from the pans and
chill
thoroughly.
Spread the vanilla yogurt evenly over the cheesecakes,
and top each one with
kiwi fruit slices.
Serves 12
Per serving: 129
calories, 5 g protein,
13 g carbohydrates, 7 g fat, 3 g saturated fat, 161 mg
sodium, 51 mg
Cholesterol, 1 g
fiber
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Diabetic
Frankly Fudge
Yield: 1 batch
1 c 2% milk
1 c Water
3/4 c
Unsweetened cocoa powder
1/2 c Sweetener equiv. to sugar**
5 tbsp
Unflavored gelatin (5 pkg)
1 tsp Artificial brandy extract
Preparation
10 min, standing time 4 hours.
In small saucepan, combine milk and cocoa.
Whisk until there are no lumps
of cocoa. Cook over medium heat, stirring for
about 5 min or until
thickened. (This cooks out the raw cocoa taste.)
In
another small saucepan, sprinkle gelatin over water; let stand for 5 min
to
soften.
Heat over low heat, stirring, until gelatin dissolves. Stir into
cocoa
mixture.
Stir in sweetener (artificial sweetener like SugarTwin
equivalent to 1/2 cup
sugar) and brandy extract. Remove from
heat.
Pour into 8 inch square baking dish. Let stand at room temperature
4 hours
or until firm.
To remove from pan, cut around edges with a
sharp knife. Place dish in
shallow pan of hot water for about 30 seconds just
to slightly soften
bottom. Loosen one corner, then quickly flip gel out onto
clean cutting
surface.
With sharp knife, cut evenly in 10 one way and
10 the other way. Place in
container, cover and refrigerate. Will keep up to
1 week in refrigerator.
Makes 100 squares.
3 squares, 1 ++ extra, 2 g
carbohydrate, 2 g protein, 13 calories
14 squares (about 1/8 recipe) 59
calories 7 g carbohydrate, 7 g protein, 2
g
fat
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Mock
Shortbread Cookies
Yield: 24 servings
Nonstick Vegetable Spray
1
Egg
2 c All-purpose flour
2 pk Sugar substitute - NOT aspartame
1 1/2
tsp Baking powder
1/2 c Vegetable oil
1 tsp Vanilla extract
1/4 c
Water
1. Preheat oven to 350 F. Spray cookie sheet with nonstick
vegetable spray.
2. Combine all ingredients to form a soft dough. Roll or pat
out on floured
board to 1/4-inch thick.
3. Cut 2-inch rounds and place
1-inch apart on prepared cookie sheet. Bake
for 15-20 minutes until edges are
a light golden brown.
Yield: 2 dozen cookies
Serving Size: 1
cookie
Exchanges: 1/2 Starch/bread and 1 Fat.
Nutrient Content per
serving: Cal 89, Fat 5 gm, Sodium 23 mg, Fiber 0 gm,
Protein 2 gm,
Carbohydrate 9 gm, Cholesterol 11
mg.
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Almond
Sugar Cookies
Yield: 32 cookies
5 Tbsp Margarine (75 g)
32 ea
Almond slices
1 1/2 Tbsp Fructose** (22.5 ml)
**Substitute 4
pkts.-saccharin
or 8 pkts.-aspartame or
4 packets-acesulfame-K for the
fructose. It will not change the
exchanges.
1 Tbsp Egg white (15
ml)
1/4 tsp Almond, Vanilla, or Lemon extract (1.25 ml)
1 cup Unbleached
flour (125 g)
1/8 tsp Baking soda (.6 ml)
1 pinch Cream of
tartar
Preheat oven to 350F (180C). In a medium size bowl, combine
margarine and
fructose, beating until light and fluffy. Mix in egg white and
almond
extract. Gradually stir in flour, baking soda, and cream of tartar;
mix
well.
Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie
sheet. Dip a
flat-bottomed glass into flour and press down on each ball to
flatten
cookie. Top each cookie with an almond slice. Bake for 8 to 10
minutes,
until lightly browned. Transfer wax paper to cool. Makes about 32
cookies.
Per 2 cookie serving: calories 90, protein 2 g, carbohydrate 10
g,fat 4
g, calories from fat 40%, dietary fiber trace, cholesterol 0 mg,
sodium
49 mg.
Exchanges - 1 bread/starch and 1
fat.
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Fruit
Cookies
(No Sugar, Eggs Or Flour)
Yield: 24 servings
3 Med. sized
ripe bananas
1 1/2 c Coarsely chopped mixed dried fruits (dates, apricots and
raisins)
1/3 c Peanut or safflower oil
1 tsp Vanilla
1/8 tsp
Salt
1/2 c Chopped nuts (walnuts, almonds or pecans)
1 1/2 c Rolled
oats
1/2 c Uncooked oat bran
Preheat oven to 350 degrees. 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.
Makes 2 dozen. 105 calories per
cookie, Protein 2 g , Fat 5 g ,
Carbohydrates 14 g , Sodium 14 g, Cholesterol
O mg.
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High Fiber
Cookies
Yield: 4 dozen
1 c Oat bran
1 c Margarine (2 sticks)
1 c
Rolled oats
2 lg Egg whites
1 c Fiber one cereal
2 tsp Vanilla
1 c
Kellog's bran flakes
2 c All purpose flour
1 c Seedless raisins
1 tsp
Baking powder
1 c English walnuts; chopped
1 tsp Baking soda
3/4 c
Sugar
1/2 tsp Salt
3/4 c Brown sugar
1/2 c Water at room
temp
Place oat bran, rolled oats, Fiber one, bran flakes, raisins and
walnuts in
a bowl. Mix lightly and set aside. Place sugars and margarine in
mixing
bowl and mix at medium speed until light and fluffy. Add egg whites
and
vanilla and mix lightly scraping the bowl before and after adding the
egg
whites. In a separate bowl combine flour, baking powder, soda and salt
and
mix at low speed about 1/2 min to blend well. Add flour mixture and water
to
sugar mixture and mix at medium speed only until flour is moistened.
Add
bran mixture and mix at medium speed until well blended. Drop by
heaping
tablespoonfuls onto a cookie sheet that has been sprayed with cooking
spray
or lined with aluminum foil. Bake at 375 for 12-14 minutes or until
lightly
browned. Remove from oven and let sit for 1 minute. Remove cookies to
wire
rack and cool to room temperature. Author's Note: These cookies,
which
provide 2 grams of dietary fiber each, aren't terribly sweet. We like
them
this way, but if you prefer them sweeter, you can add 1 tbsp Weight
Watchers
dry substitute when adding the other sugars and this will not change
the
nutritive values.
Nutritive Value per cookie: Food Exchange per
serving: 1 bread exchange + 1
fat exchange;
Cal: 121; 15 grams
charbohydrate; 2 grams protein; 6 grams fat;
low-sodium
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Applesauce-Raisin
Cookies/diabetic
Yield: 24 servings
1/4 c Vegetable oil
1/4 c
Sugar
1 Egg
1 tsp Vanilla
1/2 c Unsweetened applesauce
1/2 c Whole
wheat flour
1/2 c Unbleached flour
2 tsp Baking powder
1/2 tsp Baking
soda
1 tsp Cinnamon
1/8 tsp Cloves
1/2 c Rolled oats
1/2 c Raisins -
dark or golden
Cream the oil and sugar together. Add the egg and beat
until light. Blend
the vanilla and applesauce. Stir the flours, baking
powder, baking soda,
cinnamon, cloves, oats, and raisins into the creamed
mixture. Blend well.
Drop by teaspoonfuls onto lightly oiled baking sheets.
Bake at 375 F for 10
minutes, cool on a wire rack.
one cookie = 1
serving = 1/2 fruit exchange = 1/2 fat exchange
56 cal, 10 grams
carbohydrate, 1 gram protein 2 grams fat, 47 mg
sodium.
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Diabetic Coconut
Raisin Bars
2 large eggs, slightly
beaten
1 cup
Splenda*
6 tablespoons melted
low fat butter
1 teaspoon vanilla
extract
1/2 cup all-purpose
flour
1 teaspoon baking
powder
1/4 teaspoon
salt
1/2 cup toasted flaked
coconut
1/2 cup chopped
walnuts
1/2 cup seedless
raisins
In a jar add the
following ingredients in this order…
1.
Walnuts
2.
Raisins
3.
Cocoanut
Mix together the
following in a bowl…
Flour, salt, baking
powder and splenda. Blend well and pour on top
of other ingredients
in the jar.
Screw lid on jar and
decorate.
Add the following
tag…
Beat 2 eggs in medium
bowl. Add 6 tablespoons melted low fat butter,
& 1 teaspoon
vanilla extract to beaten eggs and mix. Stir in
contents of jar and
mix well. Spread batter in lightly sprayed
8-
inch square
pan.
Bake in preheated
350°F oven 18 to 20 minutes or until wooden pick
inserted in center
comes out clean and top is golden. Cool
completely on wire
rack. Cut into bars.
Store in airtight
containers at room temperature.
Makes 16
bars.
* May substitute 24
splenda packets.
Nutrition Information
Per Serving:
calories 110, protein
2 g, carbohydrate 8 g, fat 8 g, cholesterol 38
mg, sodium 83
mg.
Food Exchanges: 1/2
starch, 1 1/2 fat.