Fried Chicken Egg Rolls

November 19, 2022 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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Here’s another Appetizer Recipe from the CooksRecipes website, Fried Chicken Egg Rolls. Included are recipes for the Edamame Mango Relish and Chicken Egg Roll. To make this Appetizer some of the ingredients you’ll be needing are Orange Juice, Edamame, Red Bell Pepper, Ground Chicken, Spices, All Purpose Flour, Shredded Cabbage, Large Egg Roll Wrappers and more! Again 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

Fried Chicken Egg Rolls
Rolls Recipe courtesy of The Soyfoods Council.

Recipe Ingredients:
Edamame Mango Relish:
1 1/2 cups orange juice
4 teaspoons red wine vinegar
4 teaspoons granulated sugar
2 cups shelled edamame, cooked according to package directions
2 cups mango, peeled, seeded, small dice
1 cup green onion, finely diced
1/2 cup red bell pepper, finely diced
2 teaspoons vegetable oil
Salt and ground black pepper to taste

Chicken Egg Rolls:
1 pound chicken, cut into strips
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart vegetable oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
8 (7-inch square) large egg roll wrappers

Cooking Directions:
1 – For Edamame Mango Relish: In a small sauce pan, add orange juice, red wine vinegar, and sugar. Bring to a boil, turn down to a simmer. Simmer until mixture is reduced by half. Cool.
2 – In a large bowl, add remaining ingredients and mix well. Season with salt and ground black pepper. Add orange juice reduction, mix. Refrigerate for 2 to 3 hours to allow flavors to develop. Use as an accompaniment to egg rolls.
3 – For Chicken Egg Rolls: Season chicken with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until chicken is cooked through. Set aside.
4 – Combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage and the reserved chicken mixture. Mix all together.
5 – Lay out one large egg roll wrapper with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage and chicken mixture on an large egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the large egg roll.
6 – In a skillet set over moderately high heat, heat the oil to 375°F (190°C) and sauté the large egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat with Edamame Mango Relish.
Makes 8 servings.
https://www.cooksrecipes.com/appetizer/fried_chicken_egg_rolls_recipe.html

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Diabetic Dish of the Week – Herb Roasted Turkey and Gravy

November 8, 2022 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 Herb Roasted Turkey and Gravy. To make the mouth-watering Dish you’ll be needing Coarse Grain Mustard, Fresh Sage, Fresh Thyme, Fresh Chives, Turkey (8-10 lbs.), All Purpose Flour, Fat Free Reduced Sodium Chicken Broth, Fat Free Half and Half, Salt, and Black Pepper. There’s 273 calories and 1 net carb 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/

Herb Roasted Turkey and Gravy
Planning your holiday menu? Make a place for this delectable turkey dish! Seasoned with Dijon mustard and a combination of fresh herbs, it will be the star of any feast!

Ingredients
1/2 cup coarse-grain or Dijon mustard
1/4 cup chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives or tarragon
1 small (8- to 10-pound) turkey, thawed if frozen
2 tablespoons all-purpose flour
1 cup fat-free reduced-sodium chicken broth
1/4 cup fat-free half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 14 servings
Serving size: 3 ounces meat, 2 tablespoons gravy per serving

1. Preheat oven to 450°F. Combine mustard, sage, thyme, and chives in small bowl.

2. Rinse turkey with cold water. Pat dry with paper towels. Carefully insert fingers under skin, beginning at neck cavity and sliding down over breast forming to form pocket between skin and turkey breast. Spoon mustard mixture into pocket. Use fingers to massage outside of skin, spreading mixture into even layer. Place turkey, breast side up, on rack in shallow roasting pan.

3. Place turkey in oven. Reduce heat to 325°F. Roast turkey 18 minutes per pound unstuffed (20 minutes per pound stuffed) or until internal temperature reads 165°F on meat thermometer inserted into thickest part of thigh not touching bone. Once turkey browns, tent with foil for remainder of roasting time. Transfer turkey to carving board; reserve pan drippings. Loosely tent turkey with foil; let stand 20 minutes before carving.

4. Meanwhile, pour reserved drippings from roasting pan into glass measuring cup. Spoon 2 tablespoons into medium saucepan; heat over medium heat. Add flour; cook and stir 1 minute. Add broth; simmer until thickened, stirring constantly. Spoon off fat from remaining pan drippings and discard. Add drippings to saucepan. Stir in half-and-half, salt and pepper.

5. Remove and discard turkey skin. Carve turkey and transfer to serving platter. Serve with gravy.

Nutrition Information:
Calories: 273 calories, Carbohydrates: 2 g , Protein: 44 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 181 mg, Sodium: 360 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/herb-roasted-turkey-and-gravy/

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Inside every issue you’ll find…
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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
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* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Blueberry Corn Muffins

October 11, 2022 at 6:01 AM | Posted in CooksRecipes | 1 Comment
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These just sounded too good not to pass along, Blueberry Corn Muffins. These are made using All-Purpose Flour, Yellow Cornmeal, Baking Powder, Baking Soda, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Egg Substitute, Vanilla, Buttermilk, and Blueberries (frozen or fresh). The family will loves these! 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

Blueberry Corn Muffins
It takes no time to whip up a batch of these tasty muffins for your family or friends.

Recipe Ingredients:
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup unsalted butter, softened
1/3 cup egg substitute
2 teaspoons vanilla
1 cup buttermilk
1 cup blueberries (frozen or fresh)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.
2 – Blend dry ingredients together in a medium mixing bowl. Set aside.
3 – Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4 – Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
5 – Bake 20 to 25 minutes or until done.
Makes 10 muffins.

Nutritional Information Per Serving (1 muffin): Calories 210 | Calories from Fat 90 | Fat 10g (sat 6g) | Cholesterol 25mg | Sodium 280mg | Carbohydrates 26g | Fiber 2g | Sugars 2g | Protein 5g.
https://www.cooksrecipes.com/diabetic/blueberry_cornmeal_muffins_recipe.html

Diabetic Dessert of the Week – CHOCOLATE-CHUNK BANANA NUT BREAD THURSDAY

September 15, 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 CHOCOLATE-CHUNK BANANA NUT BREAD. To make this week’s recipe you’ll be needing All Purpose Flour, Granulated Splenda No Calorie Sweetener, Baking Soda, Baking Powder, Salt, Squares Bakers* Semi-Sweet Baking Chocolate, Eggs, Bananas, Oil, Milk, and Chopped Walnuts. There’s 180 calories and 19 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 2022! https://diabeticgourmet.com/

CHOCOLATE-CHUNK BANANA NUT BREAD
Recipe for Chocolate-Chunk Banana Nut Bread from our Breads recipe section.

Ingredients

2 cups all-purpose flour
1 cup Splenda No Calorie Sweetener, Granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 (1 ounce) squares Bakers* Semi-Sweet Baking Chocolate
2 eggs
1 cup mashed ripe bananas
1/3 cup oil
1/4 cup milk
1/2 cup chopped walnuts

Directions

1 – Preheat oven to 350 degrees F. Grease 9×5-inch loaf pan. Set aside.
2 – Combine flour, Splenda Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
3 – Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.
4 – Pour into greased loaf pan.
5 – Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Recipe Yield: Serves: 18“Serving Size: 1 (1/2 inch) slice

NUTRITIONAL INFORMATION PER SERVING:
Calories: 180
Fat: 10 grams
Saturated Fat: 2.5 grams
Fiber: 2 grams
Sodium: 105 milligrams
Cholesterol: 25 milligrams
Protein: 4 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-chunk-banana-nut-bread

Diabetic Dessert of the Week – Lemon Raspberry Bars

September 8, 2022 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Lemon Raspberry Bars. To make this week’s recipe you’ll be needing Splenda® Granular, All Purpose Flour, Light Butter, Salt, Egg Substitute, Half and Half, Lemon Juice, Grated Lemon Peel, and Reduced Sugar Raspberry Preserves. There’s 80 calories and 11 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

Lemon Raspberry Bars
The flavors of fresh lemon and raspberry give these cookie bars an explosion of taste!

Recipe Ingredients:
Crust:
3/4 cup Splenda® Granular
3/4 cup all-purpose flour
1/4 cup light butter
Pinch of salt

Filling:
2 tablespoons all-purpose flour
1 1/4 cups Splenda® Granular
1/2 cup egg substitute (or 2 large eggs)
1/2 cup half-and-half
1/2 cup fresh lemon juice
1 tablespoon grated fresh lemon peel
1/4 cup reduced sugar raspberry preserves

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray an 8x8x2-inch-baking pan generously with butter flavored nonstick spray. Set aside.
2 – Mix together flour, Splenda® Granular and salt in a medium sized mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do Not over mix. Press dough into prepared baking pan.
3 – Bake in preheated oven 15 to 20 minutes or until lightly browned.
4 – Place Splenda® Granular and flour in a medium sized mixing bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.
5 – Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
6 – Gently pour lemon mixture over preserves. Bake in preheated oven 20 to 25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
7 – Chill in refrigerator 2 hours before serving.
Makes 16 bars.

Nutritional Information Per Serving (1/16 of recipe using egg substitute; 1 bar): Calories 80 | Calories from Fat 25 | Fat 2.5g (sat 1.5g) | Cholesterol 10mg | Sodium 60mg | Carbohydrates 11g | Fiber 0g | Sugars 5g | Protein 2g.
https://www.cooksrecipes.com/diabetic/lemon_raspberry_bars_recipe.html

PEANUT BUTTER CHOCOLATE BARS

September 8, 2022 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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I have another Diabetic Friendly Recipe to pass along, PEANUT BUTTER CHOCOLATE BARS. To make these Bars you’ll be needing Stick Butter, Equal Spoonful, Brown Sugar, 2% Milk, Creamy Peanut Butter, Egg, Vanilla, All Purpose Flour, Quick Oats, Baking Soda, Salt, and Mini Semi-Sweet Chocolate Chips. There’s 6 calories and 7 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

PEANUT BUTTER CHOCOLATE BARS
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Ingredients

1/2 cup stick butter, softened
1 cup Equal Spoonful or Granulated*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips

Directions

1 – Beat butter, Equal and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips.
2 – Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350F oven 23 to 25 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
NOTES:
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Recipe Yield: Yield: 48 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 68
Fat: 4 grams
Sodium: 42 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://www.cooksrecipes.com/diabetic/peanut_butter_chocolate_bars_recipe.html

Diabetic Dessert of the Week – GINGER SNAPS

September 1, 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 GINGER SNAPS. To make this recipe you’ll be needing Granulated Splenda No Calorie Sweetener, Sugar, Unsalted Butter, Molasses, Canola Oil, Egg Substitute, All Purpose Flour, Baking Soda, Ground Ginger, Ground Cloves, and Cinnamon. There’s 110 calories and 16 carbs per serving (2 cookies). 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/

GINGER SNAPS
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge. Recipe for Ginger Snaps from our Desserts recipe section.

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

1 – Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2 – Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3 – Preheat oven to 350 degrees F. Lightly oil cookie sheets.
4 – Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
5 – Bake 10-12 minutes or until bottoms are lightly browned.
NOTES:
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

Recipe Yield: Yield: 36 servings
Serving Size: 2 cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4.5 grams
Saturated Fat: 2 grams
Sodium: 75 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/ginger-snaps

Diabetic Side Dish of the Week – APPLE AND SQUASH BAKE

August 7, 2022 at 6:02 AM | Posted in diabetes, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a APPLE AND SQUASH BAKE. A perfect Side Dish using both Apples and Butternut Squash. To make this Dish you’ll be needing Granulated Splenda No Calorie Sweetener, Molasses, Light Butter, All Purpose Flour, Salt, Granulated Mace, Butternut Squash, and Large Apples. The Dish is only 120 calories and 20 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 2022! https://diabeticgourmet.com/

APPLE AND SQUASH BAKE
Yield: 8 servings
Serving Size: 3/4 cup squash and apple bake

Ingredients
1/3 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash – peeled, seeded, and cut into
1/2 inch slices
2 large apples – cored, and cut into 1/2 inch slices

Directions
1 – Preheat oven to 350 degrees F (175 degrees C).
2 – In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9×13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
3 – Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 30
Protein: 2 g
Sodium: 340 mg
Cholesterol: 10 mg
Fat: 3.5 g
Saturated Fat: 2 g
Dietary Fiber: 4 g
Sugars: 9 g
Carbohydrates: 24 g
https://diabeticgourmet.com/diabetic-recipes/apple-and-squash-bake

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

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