Here are a few special recipes just for those whome are Diabetic or prefer to limit their sugar intake. Please feel free to add any that you may have.
Those are some great recipes my dad is diabetic and I'm going to send him a few. Have you ever noticed people that make fun of peoples physical appearance usually means they are insecure about their life. It is a sad thing knowing they have to make fun of others to make them look better. If someone has problem with me, say it in my face. But they know better because they would get the hammer, and they are scared of that.
1/2 cup finely chopped onion 2 tablespoons butter or margarine 2 1/2 cups uncooked long grain rice 2 garlic cloves, minced 1 tablespoon curry powder 5 cups chicken broth 1 tablespoon soy sauce 1 jalapeño pepper, seeded and chopped (optional) 1 (20 ounce) can unsweetened pineapple chunks, drained, or the equivalent of fresh pineapple 4 green onions, chopped In a large saucepan, sauté onion in butter until tender. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeño, if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed. Stir in green onions and pineapple chunks. Serves 12 to 14.
1 large box sugar-free, fat-free vanilla pudding mix 2 cups skim or fat-free milk 1/2 container Lemon Crystal Light 8 ounces low fat Cool Whip Mix pudding and Crystal Light. Add milk and whisk with a wire whisk until thickened. Fold in Cool Whip and refrigerate
16 ounces cream cheese, softened 2 (1 ounce) squares unsweetened chocolate 1/2 cup sugar substitute (Splenda) 1 teaspoon vanilla extract 1/2 cup chopped pecans In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla extract until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
1 1/2 cups light cream cheese 1 1/2 tablespoons margarine, softened 14 to 16 packets Equal 2 teaspoons vanilla extract 1 to 2 tablespoons skim milk to thin frosting Beat together cream cheese and margarine. Then stir in sweetener and milk until mixture is moistened. Beat until smooth and spread on cake. Makes enough frosting for 2 (9-inch) round cake layers.
3/4 cup stick butter or margarine, softened 1 package (8 ounces) reduced-fat cream cheese, softened 1/3 cup Equal Spoonful* 2 cups all-purpose flour 1/4 teaspoon salt 1/4 cup spreadable fruit *May substitute 8 packets Equal sweetener Beat butter, 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 circle 1/8 inch thick; cut into rounds with 3-inch cutter. Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds into 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 3 dozen
2 cups all-purpose flour 2/3 cup firmly packed brown sugar substitute 1/3 cup sugar substitute 2 teaspoons baking powder 1/8 teaspoon salt substitute 2 cups mashed very ripe banana 1/4 cup water 1/4 cup polyunsaturated oil 1 teaspoon vanilla extract 3 egg whites, lightly beaten 3/4 cup chopped cranberries 1/4 cup chopped walnuts Preheat oven to 350 degrees F. In a large bowl, mix well the flour, brown sugar substitute, sugar substitute, baking powder and salt substitute. In a separate bowl, mix together the mashed bananas, water, polyunsaturated oil, vanilla, egg whites and chopped cranberries. Add the mixture, a little at a time, to the large bowl of dry ingredients. Mix very well. Pour the batter into a 9 x 5-inch nonstick loaf pan. Sprinkle the chopped walnuts over the top. Bake for 65 minutes. Remove from the oven and place on a wire rack to cool.
2 cups nonfat dry milk powder 2 cups cornstarch 1 cup granulated sugar replacement Combine all ingredients in food processor or blender. Whip until well blended and powdered. Yields 4 cups
3 ounces nonfat ricotta cheese 1/4 cup nonfat dry milk 1/4 cup plus 1 tablespoon granulated sugar 1/4 cup unsweetened shredded coconut Grease an 8-inch square pan. Set aside. In a large nonstick skillet, heat ricotta cheese over medium heat. Add milk 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.
1/2 cup granulated sugar, divided 2 1/2 to 3 teaspoons ground cinnamon, divided 1 cup 100% bran cereal 1 cup milk (can use skim milk) 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup canned pumpkin 1 egg, beaten 1 tablespoon vanilla extract 1 (2 ounce) package pecan chips Preheat oven to 400 degrees F. Coat nonstick 12-cup muffin pan with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside. Blend cereal and milk in large bowl; set aside 5 minutes to soften. Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda and salt in large bowl; mix well. Whisk pumpkin, egg and vanilla extract into softened cereal. Gently fold in flour mixture just until blended. DO NOT OVER-MIX! Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips. Sprinkle with reserved cinnamon-sugar topping. Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature. Makes 12 servings.
1 (1.4 ounce) package instant sugar-free chocolate fudge pudding mix 1 cup cold skim milk 1 3/4 cups light whipped topping Whole fresh strawberries In a mixing bowl, beat pudding mix and milk until well blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Also can be served over slices of angel food cake. Yields 2 1/2 cups.
1/2 cup granulated sugar 1/3 cup unsweetened cocoa 1/4 cup cornstarch 3 cups 1% low-fat milk 1 tablespoon crème de menthe 1 teaspoon vanilla extract 3 peppermint candy pieces, coarsely crushed Combine first 3 ingredients in a medium saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until mixture is thickened. Remove from heat; stir in liqueur and vanilla extract. Spoon mixture into individual dessert dishes. Cover and chill thoroughly. Just before serving, sprinkle evenly with crushed peppermint candy. Yields 7 servings.
1 (18.25 ounce) box devil's food cake mix 1 small (1 ounce) box sugar-free instant chocolate pudding mix 1 cup nonfat vanilla yogurt 1/4 cup vegetable oil 1/3 cup skim milk 1 large egg 3 large egg whites 1/3 cup Kahlua liqueur 1/3 cup semisweet chocolate chips Cocoa Preheat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa. Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in middle comes out clean. Cool before cutting.
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 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
1 cup unbleached flour 1 cup whole wheat flour 1 cup brown sugar 1/2 cup Imperial, 30% less fat margarine 1/2 cup toasted, chopped pecans 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 teaspoon pure vanilla extract 8 ounces crushed pineapple in juice, drained 1/2 cup nonfat vanilla yogurt 1/4 cup light sour cream Preheat oven to 350 degrees F. Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts. Press 2 cups of flour mixture onto bottom of 13 x 9-inch baking pan which has been sprayed with vegetable coating. Stir cinnamon, baking soda and salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple. Pour batter evenly over pressed flour mixture in pan. Bake for 40 minutes or until batter pulls away from sides of pan. Cool slightly before cutting. Yields 24 squares.
1/2 cup Marshmallow Crème 1/2 cup dried, tart cherries 1/4 cup semisweet chocolate morsels 12 (1 1/2-inch square) graham crackers In a small bowl, combine Marshmallow Crème, cherries and chocolate morsels; mix well. Place 6 of the graham crackers on a microwave-safe plate. Spoon a heaping tablespoon of marshmallow mixture on each cracker. Top with remaining crackers. Microwave, uncovered, on HIGH (100% power), for 30 to 45 seconds or until marshmallow mixture is soft and warm. NOTE: To prepare in conventional oven, place 6 of the graham crackers in an ovenproof baking dish. Proceed as above and bake in a preheated 350 degrees F oven for 2 to 3 minutes or until marshmallow mixture is soft and warm. Makes 6 servings. Per Serving: 99 Cal; 4 gm Total Fat;17 gm Carb; 00 mg Chol; 85 mg Sod Diabetic Exchange: 1 1/2 Bread/Starch; 1 Fat
1 envelope nondairy topping 1/2 cup skim milk 1/4 cup granulated brown sugar replacement 1 teaspoon vanilla extract Combine all ingredients in a chilled bowl. Beat into stiff peaks.
1/2 cup water 2 tablespoons instant nonfat dry milk 2 1/2 tablespoons all-purpose flour 1/2 cup margarine (at room temperature) 10 (1 gram) packs Equal sugar substitute 1/2 teaspoon vanilla, lemon or other flavoring Combine water, dry milk and flour. Stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth or in microwave on HIGH for 2 minutes, stirring every three seconds. Place container in cool water and stir until cool. Set aside. Cream margarine and sugar substitute together until light and fluffy. Add cooled sauce, 1 tablespoon at a time while beating at medium speed of electric mixer. Add vanilla extract or other flavoring and beat on high until light and fluffy. Refrigerate until used. Use 1 tablespoon per portion. Return to room temperature before spreading on a cooled cake. Yields 20 servings. Diabetic exchange: 1 fat
1/2 cup light margarine 2 (1 ounce) squares unsweetened chocolate 2/3 cup granulated sugar 2 large eggs 3 tablespoons skim milk 1 teaspoon vanilla extract 1 cup all-purpose flour 1 1/4 teaspoons Sweet 'N Low 1/4 teaspoon baking soda 1/8 teaspoon salt 1/4 cup 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
1 slice bread 1 cup milk 1 egg 1/4 teaspoon cinnamon 1/2 teaspoon vanilla extract 1/4 teaspoon nutmeg Diabetic sugar to your taste You may double or triple the amounts for a larger portion. Preheat oven to 350 degrees F. Butter a small oven-safe dish. Cut and dice bread into small cubes and toast in oven until brown and crisp. Beat egg and add to milk. Pour the mixture over the bread in the dish. Sprinkle the nutmeg and cinnamon over the top. Place the dish in a pan of warm water. Bake until custard is set. Insert a knife into custard. If it comes out clean, remove from oven. Serve warm with a lemon or orange sauce. Yields 1 serving.
2 packets unsweetened Kool-Aid packets (any flavor - I like cherry) 1/2 cup Splenda 1 tablespoon Sweet 10 (or another 1/2 cup Splenda) 4 packets unflavored unsweetened gelatin 4 cups water This can be made with a full cup of Splenda, or to cut the carbs in half, half cup Splenda and a tablespoon of sweet 10. Place Kool-Aid, Splenda, Sweet 10, and gelatin in a bowl. Add 3 cups of boiling water. Mix, mix, mix, mix! Make sure there are no little chunks of anything in it at all. Now pour the mixture into a flat 8 1/2 x 11-inch baking dish. Add 1 cup cold water, and refrigerate until it has a nice, Jell-O consistency. There you go! In my opinion, tastes much better than diet Jell-O, and is Aspartame free! With a full cup of Splenda, carb count would be 24. With Splenda and Sweet 10, carb count would be 12.
2 pounds McIntosh apples, peeled, cored and thinly sliced (7 cups) 2 tablespoons lemon juice 2 tablespoons granulated sugar 1 tablespoon Butter Buds Sprinkles 4 packets Sweet 'N Low 1 tablespoon all-purpose flour 1 1/2 teaspoons ground cinnamon 1/8 teaspoon ground allspice 4 sheets phyllo dough, thawed Nonfat frozen vanilla yogurt (optional) Preheat the oven to 375 degrees F. 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
1 2/3 cups all-purpose flour 2 teaspoons diabetic sweetener 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 egg, slightly beaten 2/3 cup nonfat milk 1/4 cup shortening 1 cup minced apples Preheat oven to 375 degrees F. Put muffin liners into muffin pan. Sift flour, diabetic sweetener, baking powder, salt and spices into mixing bowl. Combine egg, milk and shortening, add to dry ingredients. Blend until flour is moist. The batter should be lumpy. Do not overmix. Fold in minced apples. Fill muffin cups. Bake for 20 to 25 minutes.
4 teaspoons unflavored gelatine 2 cups unsweetened apple juice, divided Artificial sweetener equivalent to 1 cup sugar 1 1/2 teaspoons lemon juice 3 drops yellow or green food coloring Soften gelatine in 1/2 cup of the apple juice. Bring the remaining 1 1/2 cups apple juice to boil; remove from heat; add softened gelatine. Stir until gelatine dissolves; add sweetener, lemon juice, and food coloring. Bring to a rolling boil. Place in clean jars; seal. Store in refrigerator.
Sliced apples, enough to fill 9-inch square baking dish 3/4 full 2 tablespoons flour Sugar substitute to equal 1 cup granulated sugar Cinnamon Topping 1/2 cup flour 1/2 cup quick oatmeal 1/4 cup margarine 1 teaspoon baking soda Preheat oven to 400 degrees F. Place apples, flour sugar substitute and a sprinkle of cinnamon in 9-inch square cake pan. Mix topping ingredients together like a pie crust and add to apples. Bake for 15 minutes, then reduce oven temperature to 350 degrees F and continue baking for 40 to 50 minutes. NOTE: Directions for substituting sweetener for sugar are on the box.
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