Diabetic Dessert of the Week – CLASSIC CARROT CAKE

May 12, 2022 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 a CLASSIC CARROT CAKE. Some of the ingredients you’ll be needing are All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Egg Beaters, Egg Whites, Granulated Splenda No Calorie Sweetener, Honey, Applesauce, Shredded Carrots, Walnuts and more! 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 2022! https://diabeticgourmet.com/

CLASSIC CARROT CAKE
A great classic dessert and it has less carbs. Recipe for Classic Carrot Cake from our Desserts recipe section.
Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray

Directions

1 – Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2 – In small bowl whisk together egg whites and eggbeaters. Set aside.
3 – In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4 – Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

NOTES:
A great classic dessert and it has less carbs.

Recipe Yield: Yield: 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 270 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Sugars: 16 grams
https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake

“Meatless Monday” Recipe of the Week – Oat Bran Pancakes

May 2, 2022 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Oat Bran Pancakes. To make this week’s recipe you’ll be needing Oat Bran Hot Cereal, All Purpose Flour, Splenda® Granulated No Calorie Sweetener, Baking Powder, Baking Soda, Salt Buttermilk, and Egg Substitute. There’s 130 calories and 18 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Oat Bran Pancakes
Oat bran cereal and buttermilk give a nutty, rich flavor to these reduced calorie pancakes.

Recipe Ingredients:
1 cup oat bran hot cereal, uncooked
1/2 cup all-purpose flour
1/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups buttermilk
1/4 cup egg substitute (1 large egg)

Cooking Directions:
1 – Heat nonstick griddle or frying pan over medium to medium high heat.
2 – Combine oat bran, flour, Splenda® Granulated Sweetener, baking powder, baking soda and salt in a large bowl. Set aside.
3 – Beat together buttermilk and egg substitute in a small bowl with a wire whisk. Pour the egg mixture over dry ingredients. Stir together until ingredients are just blended and no large dry lumps appear.
4 – Pour approximately 1/4 cup pancake batter onto hot griddle. Cook pancakes until puffed, browned and slightly dry around the edges. Flip over and cook other side until golden brown.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe using egg substitute): Calories 130 | Calories from Fat 20 | Fat 2.0g (sat 0.5g) | Cholesterol 5mg | Sodium 300mg | Carbohydrates 20g | Fiber 2g | Sugars 4g | Protein 7g.
https://www.cooksrecipes.com/diabetic/oat_bran_pancakes_recipe.html

IRISH WHOLE WHEAT SODA BREAD

March 5, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for IRISH WHOLE WHEAT SODA BREAD. To make this St. Patty’s Recipe you’ll be needing Whole Wheat Flour, All Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, Salt, and Buttermilk. 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 2022! https://diabeticgourmet.com/

IRISH WHOLE WHEAT SODA BREAD
Recipe for Irish Whole Wheat Soda Bread from our Breads recipe section.

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups buttermilk

Directions

1 – Preheat oven to 400 degrees F. Lightly grease a baking sheet.
2 – In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt. Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.
3 – With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round, with a slightly flattened top.
4 – Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.

Recipe Yield: Yield: Makes 1 Round Loaf

NUTRITIONAL INFORMATION PER SERVING:
Calories: 123
Fat: 1 grams
Fiber: 3 grams
Sodium: 335 milligrams
Cholesterol: 1 milligrams
Protein: 5 grams
Carbohydrates: 25 grams
https://diabeticgourmet.com/diabetic-recipe/irish-whole-wheat-soda-bread

Diabetic Dessert of the Week – TANGY COCONUT TARTLETS

March 3, 2022 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 TANGY COCONUT TARTLETS. To make this week’s recipe you’ll be needing Sweetened Flaked Coconut, Granulated Splenda No Calorie Sweetener, All Purpose Flour, Vanilla Extract, Egg Whites, Instant Lemon Pudding Mix, Nonfat Milk, Fat Free Frozen Whipped Topping, and Unsweetened Flaked Coconut. 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 2022! https://diabeticgourmet.com/

TANGY COCONUT TARTLETS
Recipe for Tangy Coconut Tartlets from our Desserts recipe section.

Ingredients

1-1/2 cups sweetened flaked coconut
1/4 cup Splenda No Calorie Sweetener, Granulated
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 egg whites
1 (3.4 ounce) package instant lemon pudding mix
2 cups nonfat milk
1 (8 ounce) tub fat free frozen whipped topping, thawed
1 tablespoon unsweetened flaked coconut, toasted

Directions

1 – Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
2 – In a mixing bowl, combine 1 1/2 cups coconut, Splenda Granulated Sweetener, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups.
3 – Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
4 – Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with a pinch of toasted coconut.

Recipe Yield: Yield: 24 servings

Serving Size: 1 tartlet

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 1.5 grams
Saturated Fat: 1.5 grams
Sodium: 85 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tangy-coconut-tartlets

WARM BROWNIE WEDGES WITH JAVA CREAM

February 3, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s Recipe for Warm Brownie Wedges with Java Cream. Delicious recipe to heat up these Winter Night’s! To make Dessert some of the ingredients you’ll be needing are All Purpose Flour, White Whole Wheat Flour, Cocoa Powder, Instant Coffee Granules, Brown Sugar Substitute, Egg Substitute, Raspberries, Blueberries, 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 2022! https://diabeticgourmet.com/

WARM BROWNIE WEDGES WITH JAVA CREAM
Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.

Ingredients

Wedges

Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract

Cream
2 tablespoons water
1 teaspoon instant coffee granules
4 ounces fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries

Directions

1 – Preheat oven to 325F. Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.
2 – Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.
3 – Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick. Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.) Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
4 – To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk. Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

NOTES:
Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.

Recipe Yield: Yield 8 servings

Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 260
Fat: 10 grams
Sodium: 145 milligrams
Protein: 5 grams
Carbohydrates: 36 grams
https://diabeticgourmet.com/diabetic-recipes/warm-brownie-wedges-with-java-cream

 

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Diabetic Dish of the Week – Beef and Broccoli Stroganoff

January 25, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Beef and Broccoli Stroganoff. To make this week’s Dish some of the ingredients you’ll be needing are Round Steak, All Purpose Flour, Mushrooms, Onion, Spices, Worcestershire Sauce, Reduced Sodium Beef Bouillon, Broccoli Florets, and more! There’s 267 calories and 30 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Beef and Broccoli Stroganoff
If you like beef stroganoff, you’ll love this recipe, featuring a hearty dose of peak-season broccoli florets. Providing eight servings per batch, it’s a twist on the classic that the whole family will love!
Ingredients
Preparation time: 20 minutes
Cooking time: 30 minutes.

1 pound frozen round steak, partially thawed
6 tablespoons all-purpose flour, divided
Cooking spray
1 tablespoon canola oil
1 clove garlic, minced
4 ounces fresh mushrooms, sliced
1 small onion, finely diced
2 tablespoons reduced-calorie margarine
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 teaspoon dry dill weed
1 cube reduced-sodium beef bouillon dissolved in 1 1/2 cups warm water
1 cup fat-free sour cream
2 cups lightly steamed small broccoli florets
4 cups cooked cholesterol-free egg noodles (about 12 ounces dry)

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Remove fat from steak and slice meat across the grain into bite-size pieces. Place 3 tablespoons of flour in a large, zip-top plastic bag. Add meat and shake to coat. Spray a large nonstick skillet with cooking spray. Add oil and warm over medium heat. Add meat and brown on both sides. Stir in garlic, mushrooms, and onion; cook for 5 minutes. Add margarine and cook until melted. Stir in 2 tablespoons of flour until liquid forms a paste. Stir in Worcestershire sauce, pepper, dill weed, and bouillon dissolved in water. Continue cooking uncovered for 10 minutes, stirring frequently. Mix remaining 1 tablespoon of flour into the sour cream, then add to meat mixture. Cook for 5 minutes, stirring frequently, but do not boil. Toss in steamed broccoli. Place cooked noodles on a serving dish and top with meat mixture.

Nutrition Information:
Calories: 267 calories, Carbohydrates: 32 g, Protein: 19 g, Fat: 7 g, Saturated Fat: 2 g, Sodium: 190 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-and-broccoli-stroganoff/

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Your one-stop resource for advice, news and strategies for living with diabetes.

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* 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.
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Appetizer of the Week – Chicken Nuggets with Barbecue Dipping Sauce

January 8, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Chicken Nuggets with Barbecue Dipping Sauce. To prepare the Nuggets you’ll be needing Boneless Skinless Chicken Breasts, All Purpose Flour, Salt, Pepper, Reduced Fat Baked Cheese Crackers, Oregano, Egg White, Water, BBQ Sauce, and Sugar Free Peach Fruit Spread. 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 2022! https://www.diabetesselfmanagement.com/

Chicken Nuggets with Barbecue Dipping Sauce
This recipe is sure to score a touchdown with your game-day crew. The key to these yummy chicken nuggets is the breading, which contains reduced-fat baked cheese crackers. Whip up this simple recipe during pregame to whet everyone’s appetite. The dipping sauce uses an unexpected ingredient to deliver its lip-smacking flavor.

Ingredients
1 pound boneless skinless chicken breasts
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash black pepper
2 cups crushed reduced-fat baked cheese crackers
1 teaspoon dried oregano
1 egg white
1 tablespoon water
3 tablespoons barbecue sauce
2 tablespoons no-sugar-added peach or apricot fruit spread

Directions
Yield: 8 servings
Serving size: 5 nuggets with about 2 teaspoons sauce

1 – Preheat oven to 400°F. Cut chicken into 40 (1-inch) pieces.

2 – Place flour, salt, and pepper in large resealable food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.

3 – Place 6 to 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown.

4 – Meanwhile, combine barbecue sauce and jam in small saucepan; cook and stir over low heat until heated through. Serve chicken nuggets with dipping sauce.

Note: To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 5 nuggets each. Place packages in freezer container or plastic freezer bag. Freeze.

Note: To reheat nuggets, preheat oven to 325°F. Bake nuggets on ungreased baking sheet 13 to 15 minutes or until heated through or microwave 4 to 5 nuggets on microwavable plate at DEFROST (30%) 2 1/2 to 3 1/2 minutes or until heated through, turning once.

Note: For each serving, stir together about 1 1/2 teaspoons barbecue sauce and 1/2 teaspoon jam in small microwavable dish. Microwave on HIGH 10 to 15 seconds or until hot.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 16 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 61 mg, Sodium: 313 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/chicken-nuggets-barbecue-dipping-sauce/

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* 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.
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Diabetic Dessert of the Week – Chocolate Gingerbread Cookies

December 16, 2021 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 some Chocolate Gingerbread Cookies. ‘Tis the Season for Chocolate Gingerbread Cookies. To make these Cookies some of the ingredients you’ll be needing are All Purpose Flour, Unsweetened Cocoa Powder, Ground Ginger, Ground Cinnamon, Light Brown Sugar, Molasses, Egg and more! The Cookies are 59 calories and 7 net carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/

Chocolate Gingerbread Cookies
These delightful, low-carb cookies combine spicy gingerbread with rich chocolate for a combination that’s sure to become a festive favorite. Use holiday-themed cookie cutters to create fun designs, or try our modified Chewy Chocolate Gingerbread Drops recipe for bite-sized treats.

Ingredients
2 1/4 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon finely ground black pepper
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon shortening
4 squares (1 ounce each) semisweet chocolate, melted and cooled
2 tablespoons molasses
1 egg
White decorating icing (optional)

Directions
Yield: About 2 dozen cookies
Serving size: 1 cookie

1 – Combine flour, cocoa, ginger, baking soda, cinnamon, salt, and pepper in medium bowl. Beat butter, brown sugar, granulated sugar, and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended.

2 – Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour.

3 – Preheat oven to 350°F. Roll out 1 disc of dough between sheets of plastic wrap to 1/4-inch thickness. Cut out shapes with 5-inch cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough.

4 – Bake 8 to 10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired.

* Chewy Chocolate Gingerbread Drops: Decrease flour to 1 3/4 cups. Shape 1 1/2 teaspoonfuls of dough into balls. Place on ungreased cookie sheets. Flatten balls slightly. Do not refrigerate before baking. Bake as directed. Makes about 4 1/2 dozen cookies.

Nutrition Information:
Calories: 59 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/chocolate-gingerbread-cookies/

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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.
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Diabetic Dessert of the Week – Chocolate Hazelnut Biscotti

December 2, 2021 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 Hazelnut Biscotti. To make this week’s recipe you’ll be needing Chopped Hazelnuts, Canola Oil, Granulated Splenda No Calorie Sweetener, White Granulated Sugar, Eggs, Sugar Free Hazelnut Syrup, All Purpose Flour, Baking Soda, Baking Powder, Nonfat Dry Milk, and Mini Chocolate Chips. There’s 60 calories and 6 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 2021! https://diabeticgourmet.com/

Chocolate Hazelnut Biscotti
A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts. Recipe for Hazelnut Biscotti from our Desserts recipe section.

Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)

Directions
1 – Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
3 – Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
4 – Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
5 – Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
6 – Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
7 – Bake in a preheated 350 degrees F oven for 20-25 minutes.
8 – Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
9 – If desired, lay slices on their sides and drizzle with melted chocolate chips.
10 – Store in airtight containers. Cookies will stay fresh up to 5 days.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 3.5 grams
Saturated Fat: 2 grams
Sodium: 30 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 6 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti

Diabetic Dessert of the Week – CHOCOLATE OATMEAL COOKIES

November 11, 2021 at 6:02 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is CHOCOLATE OATMEAL COOKIES. To make these Cookies you’ll be needing All Purpose Flour, Rolled Oats, Cocoa Powder, Salt, Trans Free Margarine, Splenda Sugar Blend, Eggs, Vanilla Extract, and Almond Extract. The Cookies have 50 calories and 6 net carbs per cookie. 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 2021! https://diabeticgourmet.com/

CHOCOLATE OATMEAL COOKIES
Recipe for Chocolate Oatmeal Cookies from our Cookies recipe section.

Ingredients

1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract

Directions
1 – Preheat oven to 350 degrees F.
2 – Combine flour, oats, cocoa, baking powder, and salt.
3 – In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
4 – Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
5 – Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Recipe Yield: Yield: 40 cookies

Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 50
Fat: 2 grams
Fiber: 1 grams
Sodium: 55 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies

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Recipes, Travel and more! Click below to get started!

I CAN U CAN COOK

Gourmet Meals at Home

My World (and recipes too)

-On life, love, & laughter with an occasional side of despair (and recipes, too!)