Diabetic Dessert of the Week – SUGAR-FREE OATMEAL RAISIN COOKIES

March 16, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is SUGAR-FREE OATMEAL RAISIN COOKIES. To make this week’s recipe you’ll be needing Banana, Margarine, Quick Cooking Oats, Skim Milk, Raisins, and Vanilla Extract. There’s 110 calories and 15 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

SUGAR-FREE OATMEAL RAISIN COOKIES
Recipe for Sugar-Free Oatmeal Cookies from our Dessert recipe section.

Ingredients

3 banana (ripe)
1/3 cup margarine
2 cups quick-cooking oats (uncooked)
1/4 cup skim milk
1/2 cup raisins
1 teaspoon vanilla extract

Directions

1 – Preheat oven to 350 degrees.
2 – Put the margarine in a small saucepan. Melt it on low heat.
3 – Put all the ingredients in a mixing bowl. Mix really well.
4 – Let the mix stand for about 5 minutes, until the oats are wet.
5 – Lightly grease the cookie sheet.
6 – For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.
7 – Bake the cookies for 15 to 20 minutes.
8 – Let the cookies cool on the cookie sheet for about 1 minute.
9 – Move the cookies to wire racks or a towel. Let them cool completely.

Recipe Yield: Yield: 15 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 5 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 35 milligrams
Protein: 2 grams
Carbohydrates: 17 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-oatmeal-cookies

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TOMATILLO TURKEY CHILI

March 7, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a TOMATILLO TURKEY CHILI. To make this recipe some of the ingredients you’ll be needing are Onions, Bell Peppers, Ground Turkey Meat, Garlic Clove, Jalapeno Peppers, Spices, Herbs, Chili Powder, Corn, and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

TOMATILLO TURKEY CHILI
Recipe for Tomatillo Turkey Chili from our Main Dishes recipe section.

Ingredients

1 Tbsp. canola oil
1 cup chopped onion
2 medium green bell peppers, seeded and chopped
1 large red, orange or yellow bell pepper, seeded and chopped
1 lb. lean ground turkey meat
4 cloves garlic, minced
1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
1 Tbsp. coriander
1 Tbsp. oregano
1 tsp. chili powder, or to taste
1 tsp. cumin
Salt and freshly ground black pepper
2 cups diced tomatillos or 2 (11 oz.) cans
1 cup frozen yellow corn
1 (15 oz.) can no salt added pinto beans, rinsed and drained
2 cups low-fat, reduced-sodium chicken broth
1/3 cup finely chopped cilantro
1/3 cup chopped green onions
Lime wedges for garnish
1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions

1 – In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.
2 – Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.
3 – Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Slow cooking directions

1 – In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.
2 – In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
3 – Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Recipe Yield: Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 256
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 8 grams
Sodium: 75 milligrams
Protein: 19 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/tomatillo-turkey-chili

Diabetic Dish of the Week – LEMON-HERB POT ROAST

February 28, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – LEMON-HERB POT ROAST. A Healthy and Delicious LEMON-HERB POT ROAST. Using Beef Shoulder along with Carrots, Red Potatoes, and Seasoning. There’s 335 calories and 18 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

LEMON-HERB POT ROAST
Making a homemade pot roast is easy! With this recipe, you simply season a beef shoulder roast with lemon pepper, garlic and basil for a delicious, comforting meal.

Recipe Yield: 6

Ingredients

1 beef shoulder roast (2-1/2 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basil
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Directions

1 – Combine seasoning ingredients; press onto beef pot roast.
2 – Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
3 – Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4 – Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
5 – Remove pot roast and vegetables; keep warm.
6 – Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly.
7 – Carve pot roast.
8 – Serve with vegetables and sauce.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 335
Fat: 11 grams
Unsaturated Fat: 6 grams
Saturated Fat: 3 grams
Fiber: 3.1 grams
Sodium: 278 milligrams
Cholesterol: 90 milligrams
Protein: 36 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-herb-pot-roast

ROASTED BEET AND CARROT SALAD  

February 28, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, salad | Leave a comment
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Here’s a Delicious and Healthy Salad Recipe,  ROASTED BEET AND CARROT SALAD. To make this Salad you’ll  be needing Beets, Carrots, Parsnips, Canola Oil, Spring Greens, Red Onion, Golden Raisins, and Pecan Pieces. Also included is a recipe for the Vinaigrette. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023!  https://diabeticgourmet.com/

ROASTED BEET AND CARROT SALAD
Recipe for Roasted Beet and Carrot Salad from our Salads recipe section.

Ingredients

Salad:

2 medium beets (about 8 oz/225 g total), peeled, cut into 8 wedges each 2
1 medium carrot (about 3 oz/85 g), peeled, cut in half lengthwise, and cut into 2-inch pieces 1
1 medium parsnip (about 3 oz/85 g), peeled, quartered lengthwise, and cut into 2-inch pieces 1
1 tsp canola oil 5 mL
4 cups (about 4 oz/ 115 g) packed spring greens 1 L
1/2 cup thinly sliced red onion 125 mL
1/4 cup golden raisins (optional) 60 mL
1/4 cup (1 oz/ 28 g) pecan pieces, toasted 60 mL

Vinaigrette:

3 Tbsp balsamic vinegar 45 mL
1 Tbsp plus 2 tsp (10 mL) canola oil 15 mL
1/8 tsp dried red pepper flakes .5 mL
1 medium clove garlic, minced 1
1/4 tsp salt 1 mL
1/4 tsp coarsely ground black pepper 1 mL

Directions

1 – Preheat oven to 425 F (220 C).
2 – Coat a foil-lined baking sheet with cooking spray. Place beets, carrots, and parsnips on baking sheet. Drizzle evenly with 1 tsp (5 mL) canola oil and toss gently, yet thoroughly, to coat lightly. Arrange vegetables in a single layer and bake 10 minutes; stir and bake an additional 7 minutes or until beets are just tender when pierced with a fork. Remove from heat and let stand to cool slightly, about 10 minutes.
3 – Combine vinaigrette ingredients in a small jar, secure lid, and shake well to blend thoroughly.
4 – Arrange equal amounts of salad greens on four salad plates. In the following order, top with equal amounts of onion, roasted vegetables, raisins, and pecans. Spoon vinaigrette evenly over all. Serve immediately for peak flavors.

Recipe Yield: Yield: 4 servings.

Serving size: 1-1/2 cups (375 mL).

NUTRITIONAL INFORMATION PER SERVING:
Calories: 165
Fat: 12 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 185 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipes/roasted-beet-

APPLE OATMEAL RAISIN COOKIES

February 16, 2023 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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For this week’s Diabetic Dish of the Week its Cookies, APPLE OATMEAL RAISIN COOKIES. Made using Equal Spoonful or Granulated instead of Sugar and Unsweetened Applesauce. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

APPLE OATMEAL RAISIN COOKIES
Recipe for Apple Oatmeal Raisin Cookies from our Desserts recipe section.

Ingredients

1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

1 – Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
2 – Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
3 – Store in airtight containers at room temperature.

Recipe Yield: Yield: 4 dozen cookies Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 63
Fat: 2 grams
Sodium: 43 milligrams
Cholesterol: 8 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies

“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

January 23, 2023 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT
Recipe for Penne with Roasted Eggplant and Savory Mushroom Ragout from our Main Dishes recipe section.

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams
https://diabeticgourmet.com/recipes/vegetarian-recipes/vegetarian-main-dishes

Appetizer of the Week – BEEF AND ZUCCHINI APPETIZER MEATBALLS

January 21, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is – BEEF AND ZUCCHINI APPETIZER MEATBALLS. A combination of Ground Beef and Grated Zucchini along with Salt and Pepper make up these Meatballs. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

BEEF AND ZUCCHINI APPETIZER MEATBALLS
Here’s an interesting combination for a meatball. This simple recipe is surprisingly great – and a real crowd-pleaser at parties and holiday get-togethers. It is also keto diet friendly.

NOTES:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.

Recipe Yield: 4 servings.

Ingredients

1 lb Ground Beef (93% or leaner)
1 cup grated zucchini
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1 – Preheat oven to 400F.
2 – Combine all ingredients in medium bowl, mixing lightly, but thoroughly.
3 – Shape into 24 meatballs.
4 – Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan.
5 – Bake in 400F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160F.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 163
Fat: 8 grams
Unsaturated Fat: 3 grams
Saturated Fat: 3 grams
Fiber: 0.3 grams
Sodium: 225 milligrams
Cholesterol: 75 milligrams
Protein: 23 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/recipes/appetizer-recipes/meatball-recipes

Diabetic Dessert of the Week – Chocolate Swirl Cheesecake

January 19, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a Chocolate Swirl Cheesecake. To make this week’s recipe some of the ingredients you’ll be needing are Equal Spoonful, Stick Butter, Vanilla Wafers, Unsweetened Chocolate, Egg Whites, Reduced Fat Sour Cream, Fat Free Milk, and more! There’s 164 calories and 8 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

Chocolate Swirl Cheesecake
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries. Recipe for Chocolate Swirl Cheesecake from our Dessert recipe section.

Ingredients
Crust Ingredients:
1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener

Directions

1 – For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3 – Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4 – Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. 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. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 164
Protein: 7g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11g
Carbohydrates: 8g
Exchanges: 1 milk, 2 fat
https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake

STEAK, ROASTED TOMATO AND BEAN CHILI

January 15, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a STEAK, ROASTED TOMATO AND BEAN CHILI to pass along. To make this Dish you’ll be needing Shoulder Steaks, Vegetable Oil, Green Bell Pepper, Onion, No-Salt Added Roasted Tomato Salsa, Chili Powder, Ground Cumin, 2 Cans No Salt Added Black Beans, and optional Toppings. The dish is 289 calories and 17 net carbs. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 – Cut beef steaks into 3/4-inch pieces.
2 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 – Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 – Return beef and accumulated juices to stockpot.
5 – Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 – Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 – Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

 

Diabetic Dessert of the Week – Chocolate Shortbread Cookies

January 12, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is Chocolate Shortbread Cookies. To make this week’s recipe you’ll be needing , Splenda Unsalted Butter, Granulated Splenda No Calorie Sweetener, Sugar, Vanilla, Salt, Dutch Cocoa Powder, and Flour. There’s 120 calories and 9 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly! Recipe for Chocolate Shortbread Cookies from our Desserts recipe section.

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

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