Diabetic Dish of the Week – Pesto Pasta with Scallops

May 19, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Pesto Pasta with Scallops. This one is made using Whole Wheat Rotini, Olive Oil, Asparagus, Cherry Tomatoes, Black Pepper, Large Sea Scallops, Lemon Juice, Garlic, Salt, Pesto, Fat Free Sour Cream, Red Pepper Flakes, and Basil. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pesto Pasta with Scallops
One bite of this high-fiber pasta salad will transport you straight to the Mediterranean coast!

Ingredients
8 ounces whole wheat rotini or other curly whole wheat pasta
5 1/2 teaspoons olive oil, divided
12 ounces asparagus (about 20 asparagus), cut into 2-inch-pieces
8 ounces cherry tomatoes, halved (about 2 cups)
1/2 teaspoon black pepper, divided
12 ounces large sea scallops
1 tablespoon lemon juice
1 clove garlic, crushed
1/4 teaspoon salt
6 tablespoons prepared pesto
3 tablespoons fat-free sour cream
Pinch red pepper flakes (optional)
Fresh basil for garnish

Directions
Yield: 6 servings
Serving size: about 1 to 1 1/4 cups

1 – Prepare pasta according to package directions, omitting any salt or fat. Set aside and keep warm.

2 – Meanwhile, heat 1 1/2 teaspoons oil in medium skillet over medium heat. Cook asparagus 5 minutes, stirring occasionally. Toss in tomatoes and turn heat to low. Sprinkle with 1/4 teaspoon black pepper, cover and continue cooking about 5 additional minutes. (Stir occasionally to prevent sticking.) Add asparagus and tomatoes to pasta and keep warm.

3 – Toss scallops with 1 teaspoon oil, lemon juice, garlic, and 1/4 teaspoon black pepper in large bowl. (Do not marinate.)

4 – In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add scallops and sprinkle with salt. Cook about 3 minutes per side until scallops are opaque.

5 – Combine pesto and sour cream in small bowl; add to vegetable and pasta mixture, mix well. Add red pepper flakes, if desired. Arrange scallops on top and garnish with fresh basil.

Nutrition Information:
Calories: 314 calories, Carbohydrates: 37 g, Protein: 17 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 383 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pesto-pasta-with-scallops/

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Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

May 14, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pecan-Cranberry Upside-Down Cake
This moist and delicious upside-down cake is the perfect complement for your holiday table!

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

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Diabetic Dish of the Week – Grilled Fish with Buttery Lemon Parsley

May 12, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 Comment
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For this week’s Diabetic Dish of the Week I’ve got a Grilled Fish with Buttery Lemon Parsley. To make this Delicious Diabetic Friendly Recipe you’ll be needing Yogurt-Based Diet Margarine, Parsley, Grated Lemon Peel, Salt, Dried Rosemary, Grouper Fish Fillets, Non Stick Cooking Spray, and Lemons. Get ready to fire that grill up! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Grilled Fish with Buttery Lemon Parsley
The delicate flavor of white fish is the perfect companion for the bold flavors of parsley, lemon and rosemary in this low-carb seafood dish. Requiring only a few minutes of preparation, it leaves plenty of time for enjoying a cookout with family and friends!

Ingredients
6 tablespoons yogurt-based diet margarine
3 tablespoons finely chopped fresh parsley
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon dried rosemary
6 fish fillets (6 ounces each), such as grouper, snapper, or any lean white fish
Nonstick cooking spray
3 medium lemons, halved

Directions
Yield: 6 servings
Serving size: 1 fish fillet with 1 tablespoon sauce

1 – Coat cold grid with cooking spray. Prepare grill for direct cooking.

2 – Combine margarine, parsley, lemon peel, salt, and rosemary in small bowl; set aside.

3 – Coat fish with cooking spray. Place on grid over high heat. Grill, uncovered, 3 minutes. Turn; grill 2 to 3 minutes longer or until center is opaque.

4 – To serve, squeeze juice from 1 lemon half over each fillet. Top with equal amounts of parsley mixture.

Nutrition Information:
Calories: 211 calories, Carbohydrates: 2 g, Protein: 33 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 63 mg, Sodium: 423 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-fish-with-buttery-lemon-parsley/

 

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Low-Carb Cauliflower “Potato” Salad for Diabetics

May 12, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a 2nd Diabetic Friendly Recipe to pass along, Low-Carb Cauliflower “Potato” Salad for Diabetics. This one is made using Cauliflower, Boiled Egg, Red Onion, Celery, Light Mayonnaise, Pickle Relish, Dijon-Style Mustard, Celery Seed, and Black Pepper. A perfect side dish for any meal! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Low-Carb Cauliflower “Potato” Salad for Diabetics
Substituting cauliflower for potatoes in this recipe cuts out much of the carbohydrate — but your taste buds will never know the difference! Hard-boiled egg, red onion, celery, mayo and Dijon-style mustard create a picnic-perfect taste

Ingredients
Preparation time: 20 minutes
Cooking time: 10 minutes.
Chilling time: 2 hours

1 head (2 pounds) cauliflower
1 hard-boiled egg, shelled and chopped
1/4 cup chopped red onion
1/2 cup chopped celery
1/4 cup light mayonnaise
1 tablespoon pickle relish
1 tablespoon Dijon-style mustard
1/4 teaspoon celery seed
1/4 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/2 cup

* Remove leaves and core of cauliflower. Break florets into bite-size pieces, and cut stem into bite-size pieces as well, if desired. Total yield should be 4 cups of cauliflower pieces. Fill a medium saucepan 2/3 full of water and bring to a boil. Add cauliflower and cook 8–10 minutes until soft but not mushy. Drain cauliflower in a colander and rinse under cold water for 1–2 minutes to stop the cooking process. Drain well. Blot pieces with paper towel to remove excess moisture. In a large bowl, combine cauliflower, egg, red onion, and celery. In a small bowl, whisk together mayonnaise, pickle relish, mustard, celery seed, and black pepper. Pour mayonnaise mixture over vegetables and mix well. Cover and chill 2 hours prior to serving.

Nutrition Information:
Calories: 62 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 2 mg, Sodium: 120 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/low-carb-potato-salad/

 

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Diabetic Dessert of the Week – Pineapple Coconut Cupcakes

May 7, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pineapple Coconut Cupcakes. These are made using White Cake Mix, Sugar Free Lemon Lime Soda, Egg, Egg White, Canola Oil, Flaked Sweetened Coconut, Crushed Pineapple, Cornstarch, and Sugar Free Whipped Topping. A little taste of the Islands in Summer! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pineapple Coconut Cupcakes

Ingredients
1 package (about 18 ounces) white cake mix
12 ounces sugar-free lemon-lime soda
1 egg
1 egg white
2 tablespoons canola oil
1/2 cup flaked sweetened coconut, toasted*
1 can (20 ounces) crushed pineapple in its own juice
1 tablespoon plus 1 teaspoon cornstarch
2 cups sugar-free whipped topping

Directions
Yield:
24 cupcakes

Serving size:
1 cupcake

Preheat oven according to package directions. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups

Beat cake mix, soda, egg, egg white, and oil in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon evenly into prepared muffin cups.

Bake 14 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire racks; cool completely.

Combine pineapple with juice and cornstarch in medium saucepan; bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat; cool to room temperature.

Spoon 1 tablespoon whipped topping on each cupcake; top with 1 tablespoon pineapple mixture. Sprinkle with toasted coconut. Serve immediately or cover and refrigerate until ready to serve

*Note. To toast coconut, spread evenly on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until light golden brown, stirring occasionally.

Nutrition Information:
Calories: 144 calories, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 155 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pineapple-coconut-cupcakes/

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Chocolate Shortbread Cookies

May 7, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I wanted to pass along a second Diabetic Friendly Dessert Recipe, Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its always Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Just wanted to pass along a second Diabetic Friendly Dessert Recipe, Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its always Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly!

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
https://diabeticgourmet.com/diabetic-recipes/chocolate-shortbread-cookies

 

Mexican-Style Corn on the Cob

May 6, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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On a post earlier today, I’ve got a BUFFALO CHORIZO QUESADILLAS from Wild Idea Buffalo and to go with that I have a recipe for Mexican-Style Corn on the Cob. And to make this dish you’ll be needing Reduced-Fat Mayonnaise, Chili Powder, Grated Lime Peel, 4 Ears Corn, and Grated Parmesan Cheese. It’s a South of the Border Flare Meal tonight! So this recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Mexican-Style Corn on the Cob
Chili powder and lime add a bit of kick to this barbecue classic!

Ingredients
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon grated lime peel
4 ears corn, shucked
2 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings

1 – Prepare grill for direct cooking. Combine mayonnaise, chili powder, and lime peel in small bowl; set aside.

2 – Grill corn over medium-high heat, uncovered, 4 to 6 minutes or until lightly charred, turning 3 times. Immediately spread mayonnaise mixture over corn. Sprinkle with cheese.

Nutrition Information:
Calories: 96 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 104 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/mexican-style-corn-on-the-cob/

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Diabetic Dish of the Week – Easy Homemade Diabetic Pizza Recipe

May 5, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Recipe of the Week is a Easy Homemade Diabetic Pizza Recipe. The Pizza is made using Non Sticking Cooking Spray, Onion, Green Pepper, Mushrooms, Olive Oil, an 8-Ounce Thin and Crispy Pizza Crust, Pizza Sauce, Canadian Bacon, and Shredded Part-Skim Mozzarella Cheese. A healthy and delicious Homemade Pizza Supreme! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Easy Homemade Diabetic Pizza Recipe
Your guests will love this fresh pizza straight out of the oven!

Ingredients
Preparation time:
20 minutes
Nonstick cooking spray
1/4 cup onion, diced
1/4 cup green pepper, diced
1/2 cup sliced mushrooms
1 teaspoon olive oil
8-ounce thin and crispy pizza crust
1/2 cup prepared pizza sauce
2 ounces sliced Canadian bacon or lean ham, cut into half-inch pieces
1 cup shredded part-skim mozzarella cheese

Directions
Yield: 8 slices
Serving size: 2 slices

1 – Preheat oven to 425°F. Spray a large skillet with nonstick cooking spray. Add onion, green pepper, and mushrooms and sauté over medium heat until soft, about two to three minutes. Remove from heat.

2 – Brush the olive oil over the top of the pizza crust. Spread the pizza sauce over the crust up to half an inch from the edge. Evenly sprinkle the sautéed vegetables, Canadian bacon, and mozzarella over the crust. Place pizza crust on oven rack or cookie sheet in the middle position of the oven. Bake for 7–10 minutes.

3 – Remove from the oven and let sit for 3–5 minutes at room temperature, then cut into eight slices.

Note: Nutrient analysis for the pizza is an approximation and will vary with the brand of pizza crust and types of ingredients used.

Nutrition Information:
Calories: 330 calories, Carbohydrates: 34 g, Protein: 16 g, Fat: 14 g, Cholesterol: 20 mg, Sodium: 650 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-and-easy-homemade-pizza/

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* Diabetic Cooking: Recipes and meals for every occasion
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It’s Chili, Chowder, or Stew Saturday – Estofado de Bistec con Papas

May 2, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Estofado de Bistec con Papas. To make this week’s dish of Estofado de Bistec con Papas you’ll be needing a Beef Shoulder Roast, Grapeseed Oil, Granulated Garlic, Black Pepper, Salt, Bouillon with Chicken Flavor, Russet Potatoes, White Onions, Tomatoes, Tomato Sauce, and Pickled Jalapeno. Sounds mouth watering! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Estofado de Bistec con Papas
Tonight’s dinner menu is on us!
Looking for a new recipe? Hearty beef, potatoes, tomatoes, and spicy peppers combine for a flavor that can’t be beat in Chef LaLa’s Estafado de Bistec con Papas.

Ingredients
1 1/2 pounds beef shoulder roast, sliced into 2-inch pieces
1 tablespoon grapeseed oil
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon salt
1 cup water
1 packet bouillon with chicken flavor
2 medium russet potatoes, peeled, sliced into rounds
1/2 medium white onion, thinly sliced
2 medium tomatoes, sliced in rounds
1 can of tomato sauce (8 oz)
2 tablespoons canned pickled jalapeno or
serrano peppers with juice

Directions
Yield: 6 as a main course
Serving size: 1/6 of recipe

1 – Heat the oil in a large sauté pan and add beef.

2 – Add granulated garlic, pepper and salt and stir to combine.

3 – Brown meat over medium-high heat for 15 minutes and stir in water and bouillon.

4 – Lower heat, cover and simmer for 10 minutes.

5 – Uncover pan and layer in potatoes, then onion and then tomatoes.

6 – Pour tomato sauce and serranoes and pickled juice over the casserole.

7 – Cover and cook for 10–15 minutes, until the potatoes are tender.

Nutrition Information:
Calories: 246 calories, Carbohydrates: 16.5 g, Protein: 22 g, Fat: 9 g, Sodium: 605 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/estofado-de-bistec-con-papas/

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Diabetic Dessert of the Week – Lemon Mini Tarts

April 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Lemon Mini Tarts. To make this week’s recipe you’ll be needing Powdered Sugar, Egg Yolks, Butter, Freshly Squeezed Lemon Juice, Lemon Peel, Granulated Sugar, Frozen Phyllo Shells, Mint Leaves, and Raspberries. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lemon Mini Tarts
Craving something sweet? With fewer than 10 simple ingredients and less than 20 minutes of preparation time, you can have these delicious homemade mini tarts ready for dessert tonight.

Ingredients
1/2 cup powdered sugar
2 egg yolks
3 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon peel
1 tablespoon granulated sugar
24 mini frozen phyllo shells*
Mint leaves (optional)
Raspberries (optional)

Directions
Yield: 12 servings
Serving size: 2 tarts

1 – Heat oven to 350°F. Whisk powdered sugar, egg yolks, butter, lemon juice, lemon peel, and granulated sugar in small bowl until well blended.

2 – Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes or until centers are set.

3 – Garnish each tart with 1 mint leaf and 1 raspberry, if desired.

*Note. Frozen phyllo shells can be found in the freezer section by the other frozen hors d’oeuvres.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Sodium: 62 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-mini-tarts/

 

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Yes To Cooking

Who can say "no" to good food? Join us as we share true, tested recipes and kitchen secrets with our readers!

MyBarberry

Gluten free vegetarian recipes

Calycious_Loves

This blog is love for all things fashion, food and D.I.Y.

Julia's Cuisine

From Scratch Cooking Made Easy

Sarah’s Simple Solutions

Come along with me and I'll share my adventures in catering, cooking tips and recipes I have always intended to share.

JoJo's

JoJo’s Healthy Living

The Recipe Box

Cooking ~ a celebration of science, art and passion

Dine With Merel

Cheap Eats

dianemdaugherty

Diane's recipe bucket list and various creative outlets

BringNonnaBack

Food, Love and Family

always use butter

yummy recipes for busy people

love4foodlove4life

Happy and healthy go hand in hand.

Holly Bakes

whipping up a sweet life

Moodyfoodietulsa

Amateur Chef 👨🏻‍🍳 Recipes 🍛 Drinks 🍹 Family 👨‍👩‍👧 🍷Upscale southern cuisine 🥩

The Eatery

Next Level Comfort Food