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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
Tags: an 8-Ounce Thin and Crispy Pizza Crust, baking, Canadian Bacon, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Easy Homemade Diabetic Pizza Recipe, Food, Green Pepper, mushrooms, Olive oil, Onion, Pizza, Pizza Sauce, recipes, Shredded Part-Skim Mozzarella Cheese

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/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* 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
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – Diabetic Golden Multigrain Pancake Recipe

April 14, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
Tags: baking, Baking powder, Cooking, Cornmeal, Diabetes Self Management, Diabetic Dish of the Week, Diabetic Golden Multigrain Pancake Recipe, Eggs, Flour, Food, Grilling, Honey, Old Fashioned Oats, pancakes, recipes, Reduced Fat Buttermilk, Whole wheat flour

This week’s Diabetic Dish of the Week is Diabetic Golden Multigrain Pancake Recipe. Start your morning off right with this week’s recipe of Diabetic Golden Multigrain Pancake Recipe. This one is made using Whole Wheat Flour, Flour, Cornmeal, Old Fashioned Oats, Baking Powder, Reduced Fat Buttermilk, Eggs, Honey, Vegetable Oil, and Non Stick Cooking Spray. 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/

Diabetic Golden Multigrain Pancake Recipe
Ingredients
Preparation time: 25 minutes

3/4 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cornmeal
1/2 cup old-fashioned oats
1 tablespoon baking powder
2 cups reduced-fat buttermilk
2 eggs
1 1/2 tablespoons honey
1 tablespoon vegetable oil
Nonstick cooking spray

Directions
Yield: 13 pancakes
Serving size: 2 pancakes

* In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/golden-multigrain-pancakes/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Diabetic Dish of the Week – Cheddar Stuffed Beef Burger

July 2, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
Tags: Baking, Baking Potatoes, Beef, Beefsteak Tomatoes, Cheddar Stuffed Beef Burger, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Fat Free Sharp Cheddar Cheese Slices, Food, Ground Sirloin, recipes, Thyme

This week’s Diabetic Dish of the Week is a Cheddar Stuffed Beef Burger. Ground Sirloin, Baking Potatoes, Thyme, Fat Free Sharp Cheddar Cheese Slices, Beefsteak Tomatoes, and Lettuce. The Burger is served on the Baking Potatoes! This recipe is from the Diabetes Self Management website. At the site you’ll not only find a huge selection of Diabetic Friendly Recipes but also Diabetes News, Diabetes Management Tips, and more! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cheddar Stuffed Beef Burger

Ingredients
Nonstick cooking spray
2 large baking potatoes, washed and dried
12 ounces extra-lean ground sirloin
1/2 teaspoon dried thyme
4 slices fat-free sharp Cheddar cheese
1/8 cup water
4 slices beefsteak tomato
4 romaine lettuce leaves

Directions
1 – Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray. Cut each potato crosswise into 8 round slices. Place slices on baking sheet. Bake for 25 to 30 minutes or until lightly browned.

2 – Mix together the ground sirloin and thyme in a mixing bowl. Form into 8 balls.

3 – Fold each slice of cheese in half 4 times, forming a cube.

4 – Press cheese cube in between 2 ground sirloin balls, sealing cheese inside. Form into a patty by flattening to approximately 1 1/2-inch thick. Repeat for 3 more patties.

5 – Lightly coat a deep skillet with cooking spray. Heat skillet over medium-high heat. Add stuffed patties and cook for 3 minutes on each side. Add water; cover and cook for 6 minutes.

6 – Place each burger on a slice of potato. Top with tomato slice, lettuce leaf and another slice of potato.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 242 calories, Carbohydrates: 26 g, Protein: 26 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 40 mg, Sodium: 369 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/cheddar-stuffed-beef-burger/

Diabetic Dish of the Week – Apple-Cinnamon Pancakes

March 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | 3 Comments
Tags: Apple Sauce, Apple-Cinnamon Pancakes, Breakfast, Cinnamon, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, recipes, Sugar substitute

This week’s Diabetic Dish of the Week is – Apple-Cinnamon Pancakes. Start your day off right with these Diabetic Friendly Apple-Cinnamon Pancakes. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cinnamon Pancakes

Ingredients
1 3/4 cups Better Baking Mix
1/4 teaspoon ground cinnamon
1 cup water or fat-free (skim) milk
1/2 cup no-sugar-added applesauce
1 egg, lightly beaten or 2 egg whites
1 tablespoon canola oil
Nonfat, plain yogurt (optional)
Sugar substitute (optional)
Additional ground cinnamon (optional)

Directions
1 – Combine baking mix and cinnamon in large bowl. Make a well in center; add water, applesauce, egg, and oil. Stir with wire whisk just until blended.

2 – Spray griddle or skillet with nostick cooking spray; heat over medium heat.

3 – Using 1/4-cup measure or ladle, pour batter onto griddle. Cook pancakes on griddle until golden brown, turning once.

* Serve with yogurt and cinnamon mixed with sugar substitute.

Yield: 4 servings.

Serving size: 3 (4-inch) pancakes.

Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 37 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 545 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/apple-cinnamon-pancakes/

Diabetic Recipes for Fall

October 19, 2017 at 5:15 AM | Posted in diabetes, diabetes friendly, Diabetic Recipe of the Week | 1 Comment
Tags: Baking, Cooking, Desserts, Diabetic Recipes for Fall, Food, Grilling, Pot Pies, recipes, Seafood, Shrimp, Soup, Vegetables

From the Diabetic Living Online website its Diabetic Recipes for Fall. Delicious and Diabetic Friendly Recipes like; Chicken Pot Pies, Hearty Ham and Potato Soup, Smoky-Hot Raspberry Shrimp, and Cinnamon-Spiced Cake. Find these and much more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

Diabetic Recipes for Fall
Hooray! Fall is here, and with it comes endless options for delicious dishes. No matter what comfort food you’re craving, we’ve got warm fall soups, apple desserts, and more. Here are some of our freshest fall dinner and dessert recipes featuring healthy ingredients for a diabetes meal plan.

Chicken Pot Pies
The quarterback of comfort foods, chicken pot pie is a fall staple. Our lighter take on the classic dish contains roasted veggies topped with crisp, buttery phyllo layers……

Hearty Ham and Potato Soup
Flavorful ham and tender potatoes combine in this delicious and filling fall soup. Cauliflower florets break down to give the soup a thick base without lots of carbs or calories. In fact, each serving contains only 30 grams of carb! Cut fat by using extra-lean low-sodium ham, and leave the skins on the potatoes for added fiber……..

Smoky-Hot Raspberry Shrimp
Sweet and spicy is a winning combination in this smoky seafood dish. Chipotle chiles are responsible for the fiery flavor, while raspberry spreadable fruit and pineapple chunks provide sweet relief. The best part? From start to finish, this low-carb, low-fat shrimp dinner takes only 30 minutes to make……..

Cinnamon-Spiced Cake
Cinnamon, ginger, and nutmeg flavor our scrumptious Bundt cake. Studded with chopped pecans, this 158-calorie fall dessert packs the perfect amount of crunch, and the secret ingredient — cantaloupe — adds incredible moistness while cutting fat……..

* Click the link below to get all the Diabetic Recipes for Fall
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-recipes-fall

Diabetic Dish of the Week – CHICKEN PAD THAI

October 3, 2017 at 5:04 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Recipe of the Week | Leave a comment
Tags: chicken breasts, CHICKEN PAD THAI, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Noodles, Peanuts, recipes, Vegetables

This week’s Diabetic Dish of the Week is – CHICKEN PAD THAI. The recipe comes from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can find a huge selection of Diabetic Friendly Recipes. Check it out today. Enjoy and Eat Healthy! https://diabeticgourmet.com/

CHICKEN PAD THAI
Peanuts are a low glycemic index food. Their slow digestion causes sugar to gradually be released into the blood, which can have positive effects on blood sugar control.

Substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can reduce diabetes risk by up to 21-percent.

This recipe is also a good source of Vitamin A (109%), Vitamin C (47%), iron (10%) and calcium (7%).

Ingredients

1 pound chicken breast
Freshly ground pepper, to taste
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons chili garlic sauce
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
1/4 cup water
1 medium zucchini, spiralized (about 1 cup)
2 medium carrots, spiralized (about 1 cup)
1 cup cooked pad thai stir-fry noodles
1 cup bean sprouts
1 cup thinly sliced cabbage
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tablespoons chopped cilantro

Directions

1 – Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear.
2 – Remove chicken from pan and allow to rest 5 minutes before slicing.
3 – To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
4 – Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat.
5 – Toss in bean sprouts and cabbage.
6 – Serve with lime wedge, crushed peanuts and cilantro.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 295
Fat: 12 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 792 miligrams
Cholesterol: 60 miligrams
Protein: 27 grams
Carbohydrates: 22 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/chicken-pad-thai

Diabetic Dish of the Week – Grilled Steak and Vegetable Salad

March 7, 2017 at 6:29 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Recipe of the Week | Leave a comment
Tags: Beef Flank, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Equal, Food, Grilled Steak and Vegetable Salad, Grilling, Herbs, recipes, Salads, Vegetables

This week’s Diabetic Dish of the Week is a Grilled Steak and Vegetable Salad. Salad and Steak together that makes one fine Dinner! It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all cuisines and diets. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Grilled Steak and Vegetable Salad

A delicious salad and entrée all in one complete dish. Steak and fresh corn on the cob, lightly grilled and tossed with an aromatic herb dressing creates a main course that’s a great change of pace.

Recipe Ingredients:

1 1/2 pounds beef flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1 1/2-inch pieces
1 medium green pepper, sliced

Fresh Herb Vinaigrette:
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons Equal® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cooking Directions:

1 – Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time.
2 – Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
3 – For Fresh Herb Vinaigrette: Combine all ingredients in covered jar; shake to mix.
Makes 6 servings

Tip: If desired, steak can be broiled rather than grilled for the same amount of time.

Nutritional Information Per Serving (1/6 of recipe; 3-ounces meat with 2 tablespoons vinaigrette): 305 cal., 25 g pro., 18 g carbo., 16 g fat, 56 mg chol., 255 mg sodium.
http://www.cooksrecipes.com/diabetic/grilled-steak-and-vegetable-salad-diabetic-recipe.html

Diabetic Dish of the Week – Banana Bars with Cream Cheese Frosting

February 7, 2017 at 6:13 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Recipe of the Week | Leave a comment
Tags: Banana Bars with Cream Cheese Frosting, Bananas, CooksRecipes, Cream cheese, Diabetes, Diabetic Dish of the Week, Splenda Sweetner

It’s Dessert for this week’s Diabetic Dish of the Week – Banana Bars with Cream Cheese Frosting. There are several versions of this recipe on different sites but the one from the CooksRecipes website has the Diabetic version. Its 120 calories and 12 net carbs per serving. And again, you can find this recipe at the CooksRecipes website! http://www.cooksrecipes.com/index.html

Banana Bars with Cream Cheese Frosting

These low-fat, low-sugar banana bars with cream cheese frosting are a winning combination.

Recipe Ingredients:

Banana Bars:
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups mashed bananas*
1 1/3 cups 1% low-fat milk
2 tablespoons unsweetened pineapple juice
2 large eggs
3/4 cup Splenda® Granulated No Calorie Sweetener
6 tablespoons butter, melted
2 teaspoons vanilla extract
1/2 teaspoon banana extract

Cream Cheese Frosting:
2 (8 ounce) packages fat-free cream cheese
1/2 cup light butter, softened
1/3 cup Splenda® Granulated No Calorie Sweetener
2 teaspoons vanilla extract

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Lightly coat a 13- x 9- x 2-inch baking pan with vegetable cooking spray.
2 – Combine flour, baking powder, soda, and salt; set aside
3 – Combine mashed bananas, milk and pineapple juice; set aside.
4 – Beat eggs and Splenda® Granulated Sweetener at high speed with an electric mixer for 5 minutes. Add melted butter, vanilla and banana extract; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed, just until blended after each addition; do not over-mix. Spoon mixture into prepared pan.
5 – Bake 25 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack.
6 – Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add Splenda® Granulated Sweetener, beating at medium speed until blended. Stir in vanilla. Spread with Cream Cheese Frosting. Chill 30 minutes before cutting into bars.
Makes 24 (2×2 1/4-inch) bars.

Diabetic Dish of the Week – Blueberry Muffins

January 3, 2017 at 6:17 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Living On Line, Diabetic Recipe of the Week | Leave a comment
Tags: Baking, Blueberry Muffins, Cooking, CooksRecipes, dessert, Diabetes, Diabetic Dish of the Week, Food, recipes

This week’s Diabetic Dish of the Week is Blueberry Muffins. Brighten up any day with delicious, low fat, and low sugar Blueberry Muffins. The recipe is from the CooksRecipes website. While at the Cooks site check out all their incredible recipes! Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html

Blueberry Muffins

Tasty, low-fat and low-sugar blueberry muffins.

Recipe Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) light margarine, softened
1 cup Splenda® Granular
1/4 cup honey
2 whole large eggs
1 teaspoon vanilla extract
1/2 cup skim milk
1 cup blueberries, fresh or frozen

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Line 10 muffin cups with paper liners.
2 – Sift together flour, baking powder, salt, set aside.
3 – Beat together margarine, Splenda® Granular, and honey with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries.
4 – Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; Serving Size 3 g): Calories 180, Carbohydrates 30 g, Protein 4 g, Dietary Fiber < 1 g, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 350 mg.
http://www.cooksrecipes.com/diabetic/blueberry_muffins_recipe.html

Diabetic Dish of the Week – Sweet Potato Casserole

December 27, 2016 at 6:04 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Recipe of the Week | Leave a comment
Tags: Baking, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Living Online, Food, recipes, Side Dishes, Spices, Sweet Potato Casserole, Sweet Potatoes

This week’s Diabetic Dish of the Week is – Sweet Potato Casserole. This one has various versions and on many web sites and blogs. I went with the one on CooksRecipes website. The Cooks site is loaded with recipes that will suit any taste or cuisine. Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html

Sweet Potato Casserole

Recipe Ingredients:

4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds)
1/2 to 1 cup fat-free sour cream
1 teaspoon vanilla extract
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup coarsely chopped pecans (optional)

Cooking Directions:

Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or soufflé dish; sprinkle with pecans.
Bake, uncovered, at 350°F (175°C) until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).

Nutritional Information Per Serving (1/6 of recipe): 165 cal., 4 g pro., 38 g carbo., 0 g fat, 0 mg chol., 27 mg sodium.
http://www.cooksrecipes.com/diabetic/sweet-potato-casserole-diabetic-recipe.html