Diabetic Dessert of the Week – MINI CHOCOLATE MINT CHEESECAKES
August 15, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Candy Wafers, Chocolate Chips, Chocolate Wafer Cookies, Cooking, Cream cheese, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Food, MINI CHOCOLATE MINT CHEESECAKES, recipes
This week’s Diabetic Dessert of the Week is – MINI CHOCOLATE MINT CHEESECAKES. Even with Diabetes you still enjoy a Delicious and Diabetic Friendly Dessert like MINI CHOCOLATE MINT CHEESECAKES. It’s only 100 calories and 9 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
MINI CHOCOLATE MINT CHEESECAKES
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creame de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
1 – Heat oven to 325F.
2 – In small bowl, combine crushed cookie crumbs and melted butter.
3 – Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
4 – In mixing bowl, beat cream cheese and sugar until blended.
5 – Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
6 – Pour evenly over crumbs.
7 -Bake 20 minutes.
8 – Cool. Refrigerate until serving.
9 – Before serving, top with a dollop of sweetened whipped cream.
NOTES:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.
Recipe Yield: Makes 24 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 55 milligrams
Cholesterol: 25 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes
Diabetic Dish of the Week – CREAMY TUNA MAC CASSEROLE
August 13, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Can of Tuna, Cooking, Cream of mushroom soup, CREAMY TUNA MAC CASSEROLE, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Egg, Fat Free Sour Cream, Food, Macaroni Pasta, Potato Chips, recipes, Shredded Cheddar Cheese
This week’s Diabetic Dish of the Week – CREAMY TUNA MAC CASSEROLE. Made using Macaroni Pasta, Cream of Mushroom Soup, Fat Free Sour Cream, Can of Tuna, Shredded Cheddar Cheese, Onions, Egg, Salt and Pepper, Potato Chips, and Paprika. The dish is 29 calories and 19 net carbs per serving. You can find this recipe along with all the other many Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
CREAMY TUNA MAC CASSEROLE
Ingredients
2 (8 oz) packages Skinny Noodles Macaroni
1 (10.75 oz) can condensed cream of mushroom soup
1/2 Cup fat-free sour cream
1 (6 oz) can tuna, drained
1-1/2 Cup shredded cheddar cheese
1/2 Cup chopped onions
1 egg, whisked
Salt and pepper to taste
1/2 Cup finely crushed potato chips
1 pinch paprika
Directions
1 – Pre-heat oven to 400F.
2 – Open packages of Skinny Noodles Macaroni into a colander.
3 – Rinse with warm water and drain well. Pat dry noodles with paper towels.
4 – Heat a nonstick frying pan over medium heat.
5 – Add noodles and dry fry for 3-4 minutes; turn off heat and let sit.
6 – In a large bowl mix all ingredients except potato chips and paprika. Add Skinny Noodles and mix again, add salt and pepper to taste.
7 – Transfer content to a lightly greased 1.5 quart casserole dish, sprinkle top with crushed chips and paprika and cook for 30 – 35 minutes.
8 – Remove from heat and let sit for 10-15 minutes before serving.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 299
Fat: 15 grams
Fiber: 4 grams
Cholesterol: 73 milligrams
Protein: 18 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/creamy-tuna-mac-casserole
Diabetic Dessert of the Week – MINT CHEESECAKE BARS
August 8, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Eggs, Food, Graham Crackers, MINT CHEESECAKE BARS, Plenda, recipes, Reduced Fat Cream Cheese, Semisweet Chocolate
This week’s Diabetic Dessert of the Week is – MINT CHEESECAKE BARS. Replacing Sugar in the Dessert will be Splenda sweetener. Graham Crackers, Reduced Fat Cream Cheese, Eggs, Semisweet Chocolate are just some of the other ingredients that you’ll be needing. The recipe comes from the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
MINT CHEESECAKE BARS
Recipe Yield: 20 Servings
Ingredients
Crust
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1-1/4 cups graham cracker crumbs
1/3 cup light butter, melted
Filling
12 ounces reduced fat cream cheese
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
2 drops green food color
Chocolate Drizzle
12 (1 ounce) squares semisweet chocolate
Directions
1 – Preheat oven to 350 degrees F.
2 – Spray one eight-inch square pan with baking spray. Set aside
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.
4 – Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.
5 – Pour over prepared crust.
6 – Bake in preheated oven for 30 minutes, or until firm.
7 – Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Calories from fat: 100
Fat: 11 grams
Saturated Fat: 6 grams
Fiber: 1 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 15 grams
Sugars: 11 grams
https://diabeticgourmet.com/diabetic-recipe/mint-cheesecake-bars
Diabetic Dish of the Week – Barbecued Shrimp Over Tropical Rice
August 6, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Barbecued Shrimp Over Tropical Rice, BBQ Sauce, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Jalapeño, Mango, recipes, Rice, Shrimp
Diabetic Dish of the Week – Barbecued Shrimp Over Tropical Rice TUESDAY
This week’s Diabetic Dish of the Week is – Barbecued Shrimp Over Tropical Rice. Fire that grill up for this week’s recipe! Shrimp and Brown Rice make up this Delicious and Diabetic Friendly Recipe. It’s from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, Diabetic Management Tips, and more! Plus you subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Barbecued Shrimp Over Tropical Rice
You’ll want to break out the grill for this mouthwatering seafood dish! Chopped fresh mango perfectly complements the sweet and spicy barbecue shrimp in this exotic dish, while jalapeño peppers add some kick.
Ingredients
20 frozen large raw shrimp, peeled and deveined (26 to 30 per pound)
1/2 cup uncooked brown rice
1/2 cup barbecue sauce
2 teaspoons fresh grated ginger
1 cup chopped fresh mango** (about 1 medium mango)
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped and seeded jalapeño pepper*
2 teaspoons lime juice
Directions
1 – Thaw shrimp according to package directions.
2 – Cook brown rice according to package directions, omitting salt; set aside.
3 – Meanwhile, thread shrimp onto 4 metal skewers, leaving 1/8-inch space between shrimp. In small bowl stir together barbecue sauce and ginger. Grill shrimp on greased rack of uncovered grill directly over medium heat for 6 to 7 minutes or until shrimp are opaque, turning once and brushing frequently with sauce mixture.
4 – Stir mango, onion, cilantro, jalapeño, and lime juice into hot rice. Spoon onto serving plates. Serve shrimp on top of rice mixture.
Note: Mangos are chock-full of vitamins A and C. They also are rich in fiber and contain over 20 different vitamins and minerals.
**Note: To chop a mango, first cut off all four sides around the pit. Then slide a knife between the skin and meat of the mango. Remove skin and cut into chunks then chop into smaller pieces.
*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Yield: 4 servings.
Serving size: 1/2 cup rice and 5 shrimp.
Nutrition Facts Per Serving:
Calories: 200 calories, Carbohydrates: 37 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 396 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barbecued-shrimp-over-tropical-rice/
Diabetic Dessert of the Week – Chocolate Peanut Butter Ice Cream Sandwiches
August 1, 2019 at 6:03 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Chocolate Peanut Butter Ice Cream Sandwiches, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Food, Peanut butter, recipes, Vanilla Ice Cream, Wafer Cookies
This week’s Diabetic Dessert of the Week is – Chocolate Peanut Butter Ice Cream Sandwiches. Nothing like a Ice Cream Sandwich on a hot day! To make this recipe you’ll need; Creamy Peanut Butter, Chocolate Wafer Cookies, and Sugar Free Vanilla Ice Cream. 3 ingredients, how easy is this! They are 129 calories and 14 net carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll find a fantastic and huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News and more! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Chocolate Peanut Butter Ice Cream Sandwiches
I scream, you scream, we all scream for ice cream, and this low-carb, homemade twist on the classic is sure to have you squealing with delight. Requiring just three ingredients, these treats can be assembled in minutes — and are sure to be snatched up just as quickly!
Ingredients
2 tablespoons creamy peanut butter
8 chocolate wafer cookies
2/3 cup no-sugar-added vanilla ice cream, softened
Directions
1 – Spread peanut butter evenly over flat sides of all cookies.
2 – Spoon ice cream over peanut butter on 4 cookies. Top with remaining 4 cookies, peanut butter sides down. Press down lightly to force ice cream to edges of sandwiches.
3 – Wrap each sandwich tightly in foil. Freeze at least 2 hours or up to 5 days.
Yield: 4 servings.
Serving size: 1 sandwich.
Nutrition Facts Per Serving:
Calories: 129 calories, Carbohydrates: 15 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 124 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-peanut-butter-ice-cream-sandwiches/
Diabetic Dessert of the Week – NOT SO GUILTY BROWNIES
July 25, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Baking powder, Chocolate Extract, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Flour, Food, NOT SO GUILTY BROWNIES, Oil, recipes, Salt, Sugar, Unsweetened Cocoa
This week’s Diabetic Dessert of the Week is – NOT SO GUILTY BROWNIES. Brownies, that’s all you have to say! Made using Flour, Sugar, Unsweetened Cocoa, Baking Powder, Salt, Oil, Chocolate Extract, and Eggs. Stir well and bake! Dessert without the Guilt. Only 80 calories per Brownie. You can find this recipe at the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes! So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Ingredients
Brownie Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting Ingredients:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
1 – Heat oven to 350F.
2 – Grease bottom only of 8-inch square pan.
3 – Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
4 – Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
5 – Cool for 15 minutes.
6 – Meanwhile, combine all frosting ingredients in a small bowl & mix well.
7 – Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
8 – Cool completely.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 3 grams
Sodium: 50 milligrams
Cholesterol: 18 milligrams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Diabetic Dish of the Week – Surfin’ Salmon
July 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 CommentsTags: Cooking, Corn Flakes, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Egg Substitute, Fish, Food, recipes, Surfin’ Salmon, Tarter Sauce
This week’s Diabetic Dish of the Week is – Surfin’ Salmon. To make this dish you’ll need 1 can (about 14 ounces) of salmon, drained and skin and bones removed. Along with Corn Flakes, Egg Substitute, Fat Free Milk, Dill Weed, Black Pepper, and Hot Pepper Sauce. For toppings; Tarter Sauce and Pimiento Pieces. This recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetic Management Tips, Diabetes News, and more all at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Surfin’ Salmon
Chock-full of healthful omega-3 fatty acids, you can’t go wrong with this fun fish dish. And with its delightful shape and friendly face, the kids will look forward to getting their serving of seafood!
Ingredients
1/3 cup cornflake crumbs
1/3 cup cholesterol-free egg substitute
2 tablespoons fat-free (skim) milk
3/4 teaspoon dried dill weed
1/8 teaspoon black pepper
Dash hot pepper sauce
1 can (about 14 ounces) salmon, drained and skin and bones removed
Nonstick cooking spray
1 teaspoon olive oil
6 tablespoons tartar sauce
5 small pimiento pieces
Directions
1 – Combine cornflake crumbs, egg substitute, milk, dill, black pepper, and hot pepper sauce in large bowl. Add salmon; mix well.
2 – Shape salmon mixture into 5 large egg-shaped balls. Flatten each ball into 3/4-inch-thick oval. Pinch one end of each oval to make tail shape.
3 – Spray large nonstick skillet with cooking spray. Cook fish over medium-high heat 2 to 3 minutes per side or until firm and lightly browned. Turn fish over, adding oil to skillet, as necessary, to prevent sticking and increase browning.
4 – Place small drop tartar sauce and pimiento on each fish to make “eye.” Serve with remaining tartar sauce, if desired.
5 – Serving Suggestion: For a tasty side dish of sea plants, serve fish on a bed of shredded Romaine lettuce and matchstick-size cucumber slices.
Yield: 5 servings.
Serving size: 1 salmon patty.
Nutrition Facts Per Serving:
Calories: 279 calories, Carbohydrates: 12 g, Protein: 20 g, Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 37 mg, Sodium: 638 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/surfin-salmon/
Farmers’ Market Potato Salad
July 23, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: Assorted Potatoes, Cooking, Diabetes, Diabetes Self Management, Farmers’ Market Potato Salad, Food, GREEN BEANS, Nonfat Greek Yogurt, Olive oil, Pickled Red Onions, recipes, Side Dishes, Spicy Mustard, White Wine Vinegar
For a healthy and Diabetes Friendly recipe to go with the Surfin’ Salmon, I have a Farmers’ Market Potato Salad to go with it. To make this side dish you’ll need; Pickled Red Onions, Green Beans, Assorted Potatoes, Nonfat Greek Yogurt, White Wine Vinegar, Olive Oil, Spicy Mustard, and Salt. One delicious kicked up Potato Salad! This recipe also comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Farmers’ Market Potato Salad
Ingredients
Pickled Red Onions (recipe here)
2 cups cubed assorted potatoes (purple, baby red, Yukon Gold, and/or a combination)
1 cup green beans, cut into 1-inch pieces
2 tablespoons plain nonfat Greek yogurt
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon spicy mustard
1 teaspoon salt
Directions
1 – Prepare Pickled Red Onions.
2 – Bring large saucepan of water to a boil. Add potatoes; cook 5 to 8 minutes or until fork-tender. Add green beans during last 4 minutes of cooking time. Drain potatoes and green beans.
3 – Stir yogurt, vinegar, oil, mustard, and salt in large bowl until smooth and well blended.
4 – Add potatoes, green beans, and Pickled Red Onions to dressing; gently toss to coat. Cover and refrigerate at least 1 hour to allow flavors to develop before serving.
Yield: 6 servings.
Serving size: 1/6 of recipe.
Nutrition Facts Per Serving:
Calories: 107 calories, Carbohydrates: 13 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 628 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/farmers-market-potato-salad/
Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY
July 18, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Apple Cheesecake, Apple Sauce, Baking, Cooking, Cream cheese, dessert, Diabetic Dessert of the Week, Equal Sweetener, Food, recipes, Sour cream, Spices
Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY
This weeks Diabetic Dessert of the Week is a APPLE CHEESECAKE. Apple Sauce, Cream Cheese, Equal Sweetener, Spices, and Sour Cream are just some of the ingredients you’ll need to make this Diabetic Friendly Recipe. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
APPLE CHEESECAKE
Recipe Yield: Serves 8
Ingredients
Crust Ingredients
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 packets Equal sweetener*
Cheesecake Ingredients
2 packages (8 ounces each) reduced fat cream cheese, softened
24 packets Equal sweetener**
1-2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream
Fresh mint, optional
* Substitute 2 tablespoons Equal Spoonful for the packets.
** Substitute 1 cup Equal Spoonful for the packets.
Directions
1 – Preheat oven to 325F
For Crust:
2 – Combine all ingredients.
3 – Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
4 – Bake 10 minutes. Cool on wire rack while preparing Cheesecake.
For Cheesecake:
5 – Beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined.
6 – Mix in applesauce, eggs, egg whites and lemon juice until blended.
7 – Stir in cornstarch, cinnamon, apple pie spice and vanilla.
8 – Fold in sour cream until combined.
9 – Pour cheesecake mixture over baked crust.
10 – Bake 45 to 50 minutes or until center of cake is almost set.
11 – Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
12 – To serve, remove side of pan. Garnish with fresh mint, if desired. Cut cake into wedges.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 13 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Protein: 6 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipe/apple-cheesecake
Diabetic Dish of the Week – Grilled Salmon Fillet with Chili-Infused Blackberry Sauce
July 16, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Blackberries, Cooking, Diabetes, Diabetes Self Management, Fish, Food, Grape Juice, Grilled Salmon Fillet with Chili-Infused Blackberry Sauce, recipes, Salmon, Sweet Chinese Chili Sauce
This week’s Diabetic Dish of the Week is a Grilled Salmon Fillet with Chili-Infused Blackberry Sauce. Delicious Salmon topped with a Chili-Infused Blackberry Sauce. To make the Sauce you’ll need; Fresh Blackberries, White Grape Juice, Lemon Juice, Honey, Extra Virgin Olive Oil, and Sweet Chinese Chili Sauce. The dish is 238 calories and 12 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and so much more! Also you can subscribe to the Diabetes Self Management Magazine, one of my favorites. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Grilled Salmon Fillet with Chili-Infused Blackberry Sauce
Preparation time: 5 minutes. Cooking time: 10 minutes.
Ingredients
4 four-ounce salmon fillets (or steaks)
1 cup fresh blackberries, washed and drained
1/4 cup unsweetened white grape juice
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 tablespoon sweet Chinese chili sauce
Directions
1 – Heat gas or wood grill. Grill salmon fillets on hot grill until they reach desired doneness. (For well-done, grill for approximately 4–5 minutes on each side for 1-inch-thick fish).
2 – Sauce: In a food processor or blender, combine sauce ingredients and blend until smooth. To serve, top each cooked fillet with 3 tablespoons of sauce.
Yield: 4 servings.
Serving size: 1 fillet or steak.
Nutrition Facts Per Serving:
Calories: 238 calories, Carbohydrates: 14 g, Protein: 23 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 59 mg, Sodium: 684 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-salmon-fillet-with-chili-infused-blackberry-sauce/
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