Kitchen Hint of the Day!

July 24, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , , , ,

Oh Nuts……….

Eating nuts on a regular basis may improve your health in many ways, such as by reducing diabetes and heart disease risk, as well as cholesterol and triglyceride levels. This nutritious high-fiber treat may even aid weight loss — despite its high calorie count. Almonds, macadamia nuts, hazelnuts and pecans also appear to be quite heart healthy. And peanuts — which are technically not a nut, but a legume, like beans — seem to be relatively healthy.

Healthy Cookie Recipes

April 15, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , ,

From the EatingWell Website and Magazine it’s Healthy Cookie Recipes. Find some Delicious and Healthy Cookie Recipes with recipes including Almond Butter Chocolate Chip Cookies, Lemon Brownies, and Peanut Butter Chocolate Chip Cookies. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Cookie Recipes
Find healthy, delicious cookie recipes including peanut butter, chocolate chip, oatmeal and sugar cookies. Healthier recipes, from the food and nutrition experts at EatingWell.

Almond Butter Chocolate Chip Cookies
All that’s required to make fresh-from-the-oven cookies is five ingredients, a single bowl and 35 minutes. “These cookies are a staple in our house,” says Top Chef ’s Season 14 champ Brooke Williamson. “The almond butter they call for is loaded with healthy fats and adds protein. My son Hudson is a big fan of them too!” If you use roasted almond butter, your cookies will have a darker hue…………..

Lemon Brownies
A double dose of lemon juice and zest brings fresh and tangy flavor to these easy brownies. They’re the perfect dessert for any holiday or special occasion–or when you just need a little something to brighten your day……………

Peanut Butter Chocolate Chip Cookies
Kids and adults alike will love this easy peanut butter chocolate chip cookie recipe, which–unlike most cookie recipes–doesn’t call for flour. These gluten-free peanut butter chocolate chip cookies are soft and chewy and, with only five simple ingredients, they can easily be whipped up by young chefs and enjoyed as an after-school treat. They’re also perfect for a holiday party or for a cookie swap………………

* Click the link below to get all the Almond Butter Chocolate Chip Cookies
https://www.eatingwell.com/recipes/18283/desserts/cookies/

Pineapple Plantain Muffins

March 14, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

I have a recipe for Pineapple Plantain Muffins to pass along. Some of the ingredients that you’ll be needing are Plantain, Spices, Flour, Baking Powder, Baking Soda, Splenda® Sugar Blend, Splenda® Brown Sugar Blend, Banana, Pineapple Chunks, Almonds and more! 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 2021! https://www.cooksrecipes.com/index.html

Pineapple Plantain Muffins
Plantains are baked and folded into the muffin batter with pineapple in this brightly flavored muffin.

Recipe Ingredients:
1 large ripe plantain
1/4 teaspoon light butter
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons light butter
3/4 cup Splenda® Sugar Blend
1/3 cup Splenda® Brown Sugar Blend
2 egg whites
1 egg yolk
8 ounces light vanilla yogurt
1 teaspoon vanilla extract
1 small ripe banana, mashed
3/4 cup pineapple chunks
1/2 cup sliced almonds, for garnish

Cooking Directions:
1 – To prepare plantain: Preheat oven to 350°F (175°C). Slice skin of plantain and spread teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside.
2 – To prepare muffins: Sift flour, baking powder and baking soda into small bowl. In large bowl, cream butter and Splenda® Sugar Blend and Splenda® Brown Sugar Blend. Add eggs, yogurt, vanilla, mashed banana, and plantain.
3 – Fold in flour mixture. Fold in pineapple.
4 – Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired.
5 – Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Makes 15 muffins.

Nutritional Information Per Serving (1 muffin): Calories 210 | Calories from Fat 30 | Fat 3.0g (sat 1.0g) | Cholesterol 20mg | Sodium 135mg | Carbohydrates 38g | Fiber 2g | Sugars 20g | Protein 4g.
https://www.cooksrecipes.com/diabetic/pineapple_plantain_muffins_recipe.html

Fruited Granola

January 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , , , , , , ,

I have a Delicious and Diabetic Friendly Snack to pass along, Fruited Granola. Some of the Ingredients you’ll be needing are Quick Oats, Almonds, Honey, Spices, Dried Blueberries, Dried Cranberries, Banana Chips and more! Snack on! 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/

Fruited Granola
Prepare this granola on the weekend and you’ll have a scrumptious snack or breakfast treat on hand for the rest of the week!

Ingredients
3 cups quick oats
1 cup sliced almonds
1 cup honey
1/2 cup wheat germ or honey wheat germ
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
3 cups whole grain cereal flakes
1/2 cup dried blueberries or golden raisins
1/2 cup dried cranberries or cherries
1/2 cup dried banana chips or chopped pitted dates

Directions
Yield: about 20 servings
Serving size: 1/2 cup

1 – Preheat oven to 325°F.

2 – Spread oats and almonds in single layer in 13 x 9-inch baking pan. Bake 15 minutes or until lightly toasted, stirring frequently.

3 – Combine honey, wheat germ, butter, and cinnamon in large bowl until well blended. Add oats and almonds; toss to coat completely. Spread mixture in single layer in baking pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack. Break mixture into chunks.

4 – Combine oat chunks, cereal, blueberries, cranberries, and banana chips in large bowl. Store in airtight container at room temperature up to 2 weeks.

Tip: Prepare this granola on the weekend and you’ll have a scrumptious snack or breakfast treat on hand for the rest of the week!

Nutrition Information:
Calories: 210 calories, Carbohydrates: 36 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 58 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/fruited-granola/

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/

One of America’s Favorites – Mixed Nuts

December 14, 2020 at 6:02 AM | Posted in Uncategorized | 2 Comments
Tags: , , , , , , , , , , , , , ,

A typical assortment of mixed nuts

Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. Peanuts (actually a legume), almonds, walnuts, Brazil nuts, cashews, hazelnuts (filberts), and pecans are common constituents of mixed nuts. Mixed nuts may be salted, roasted, cooked, or blanched.

In addition to being eaten directly, mixed nuts can be used in cooking, such as for Tunisian farka, tarts, and toffee. Trail mix consists of nuts mixed with raisins and other dry ingredients.

 

 

In Japan, mixed nuts are the second most popular table nuts, behind sweet chestnuts; in the United States, they are second only to peanuts. Mixed nuts have also gained in popularity in the Argentinian market, which imported some $1.9 million in 1997, nearly half from the U.S. During the year 2002, U.S. companies sold $783 million of mixed nuts incorporating four or more varieties, mostly in canned form, representing hundreds of millions of pounds.

The individual nuts that make up mixed nuts are harvested from all over the world. As a Dallas Fed publication supporting free trade puts it,

Mixed nuts from a can

“In the average can of mixed nuts, you might find almonds from Italy, walnuts from China, Brazil nuts from Bolivia, cashews from India, pistachios from Turkey, hazelnuts from Canada—a true international assortment.”

This reality provides an incentive for nut salters to favor free trade for nuts, as opposed to nut farmers, who would generally support trade barriers. In fact, one historical argument for United States salters is that importing nuts can encourage domestic production, since mixed nuts provide a “wagon” on which everyone’s sales ride. For example, cashews are not produced in North America, and it is necessary to import them because mixed nuts are essential to the sale of pecans, which are grown exclusively in North America.

 

Because they are relatively inexpensive, peanuts are typically a major ingredient in mixed nuts, although they are viewed as less fancy than other nuts; often “deluxe mixed nuts” are advertised as containing no peanuts. Alrifai, a brand in the Middle East, Identifies the expensive nuts as kernels. In 2006, a batch of “deluxe” mixed nuts was recalled because peanuts had crept into the mix. The move was not to save face: peanuts are the ingredient of mixed nuts most commonly associated with life-threatening food allergies.

Less than 50% peanuts

Less dramatically, some mixed nuts advertise themselves to contain “less than 50% peanuts”. For a 60 Minutes segment that originally aired in 1997, Andy Rooney tested such a 12-ounce (340 g) can of Planters brand nuts, pleading boredom on a Saturday. He determined that “there was a tiny fraction less than six ounces of peanuts . . . amazing precision for a nut factory.” Later, in 2004, a cockeyed.com How much is inside? episode estimated that the peanut weight percentage in two such 11.5 oz cans was, in fact, a little over 50%.

Besides peanuts, cashews are usually the next least expensive nut, and in deluxe mixes they tend to be the most common ingredient. Hazelnuts and Brazil nuts are also “relatively cheap”, while pecans are the most expensive ingredient.

 

There are two different ways the nuts can be processed. The first is dry roasting, where heat is applied indirectly to the products. It is important that the nuts or seeds are stirred constantly to avoid over- and under-cooking. This method requires no additional ingredients. The second is oil frying, where the nuts go into preheated oil for a certain amount of time. There are various oil roasting methods from continuous, batch and curtain fryers. The ultimate impact on the nuts can vary; both methods are recommended by studies.

 

Percent composition by weight is a serious matter in the U.S., where mixed nuts have been regulated by the Food and Drug Administration since 1977. Up to that point, the phrase “mixed nuts” had been legally meaningless. A 1964 Consumer Reports investigation of 124 cans of mixed nuts, representing 31 brands bought in 17 American cities, determined that most mixed nuts of the time were mostly peanuts, often 75%; peanutless brands were usually dominated by cashews. Many cans bore misleading labels or were underfilled. Consumer Reports concluded, “What’s needed of course is a Federal standard of identity…”, detailing a list that of requirements that, with the exception of their desire to limit broken nuts, anticipated the 1977 rules.

On March 15, 1977, the FDA promulgated a new standard of identity for mixed nuts in 42 FR 14475. The present standard, as modified by 58 FR 2885, Jan. 6, 1993, requires that mixed nuts must contain at least four different varieties of tree nuts or peanuts. (Products with three or fewer varieties are now commonly labelled as simply “mixes”.) The container volume must be at least 85% filled, and the label must state whether any peanuts are unblanched or of the Spanish variety.

The most detailed section deals with weight percentages:

Brazil nuts ride on top of peanuts

“Each such kind of nut ingredient when used shall be present in a quantity not less than 2 percent and not more than 80 percent by weight of the finished food.”
Furthermore, if a variety X exceeds 50%, the label must conspicuously state “contains up to 60% X”, and so on in 10% increments up to 80%. (The first example given by the FDA is “contains up to 60% pecans”.) When testing mixed nuts for compliance, the FDA samples at least 24 pounds to reduce sampling error.

Modifying words like “fancy” or “choice” have not historically carried any legal meaning in the United States, and they remain absent from the current regulations. In a 1915 federal case against “fancy mixed nuts” that were argued by competitors to be an inferior grade, U. S. v. 25 Bags of Nuts, N. J. No. 4329 (1915), the court declined to accept a trade standard. The ruling said

“It seems to me that until the Department establishes a set standard of quality… it would be altogether unsafe… to make them amenable to such a vague and indefinite standard as I understand the Government seeks to establish by the testimony of men engaged in the business of handling nuts.”
Nutritional Benefits
A Harvard University Professor of Nutrition and Epidemiology, Dr. Frank Hu, reports that recent studies found daily nut-eaters were less likely to die of cancer, heart disease and respiratory disease.

Diabetic Dessert of the Week – CRANBERRY-ALMOND TARTS

November 26, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is – CRANBERRY-ALMOND TARTS. The Tarts are made using Refrigerated Pie Crusts, Granulated Splenda No Calorie Sweetener, Water, Cranberries, Almonds, Almond Extract, Non-Dairy Whipped Topping, and Toasted Almond Slices. The Tarts are 100 calories and 8 net carbs per serving. 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 2020! https://diabeticgourmet.com/

CRANBERRY-ALMOND TARTS
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

Ingredients

1/2 (15 ounce) container refrigerated pie crusts
3/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup water
1 (12 ounce) bag fresh or frozen cranberries, thawed
1/4 cup chopped almonds, toasted
1/2 teaspoon almond extract
1 (8 ounce) carton non-dairy whipped topping
1/4 cup toasted almond slices

Directions

1 – Preheat oven to 375 degrees F.
Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2- inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary. Place squares in ungreased miniature muffin pans. Place in freezer.
2 – Combine Splenda Granulated Sweetener and water in a saucepan, stirring until blended. Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry shells.
3 – Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
NOTES:
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

Recipe Yield: Servings Per Recipe: 24Serving Size: 1 square tart

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 2.5 grams
Fiber: 1 grams
Sodium: 55 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/cranberry-almond-tarts

Granola Bars

October 24, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , , , ,

I’m passing along a recipe for Granola Bars. These Delicious and Healthy Bars are made using Low Fat Granola, Stevia in the Raw, Sweetened Dried Cranberries, Almonds, Ground Cinnamon, Almond Extract, Egg, and Egg Whites. The Granola Bars are 80 calories and 10 net carbs per Bar. 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/

Granola Bars
Containing just six wholesome ingredients, these wholesome, low-carb Granola Bars are the perfect snack for your next adventure!

Ingredients
Preparation time: 15 minutes
Baking time: 20 minutes

2 cups low-fat granola
2 tablespoons Stevia in the Raw
1/4 cup sweetened, dried cranberries
1/4 cup almonds, chopped
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 large egg plus 1 egg white, lightly beaten

Directions
Yield: 12 bars
Serving size: about 1 ounce

1 – Preheat oven to 350˚F. Line the bottom and sides of an 8-inch square baking pan with wax paper or parchment paper, leaving a margin of paper along the top edges of the pan. Mix the first five ingredients together. In another bowl, mix the almond extract into the lightly beaten eggs. Pour the egg mixture over the dry ingredients and mix until evenly distributed. Press mixture into the prepared baking pan. Bake for 20 minutes or until lightly browned. Cool pan on a wire rack 5 minutes. Carefully grasp the edges of the wax paper to lift the bars from the pan. Place on a cutting board and cut into 12 bars with a sharp knife. Let cool completely, then store in an airtight container.

Nutrition Information:
Calories: 80 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 2.5 g, Saturated Fat: 0 g, Cholesterol: 15 mg, Sodium: 40 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/granola-bars/

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 Dessert of the Week – Chocolate-Almond Crispy Treats

August 27, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is Chocolate-Almond Crispy Treats. The Treats are made using Gluten-Free Crisp Brown Rice Cereal, Almonds, Light Corn Syrup, Almond Butter, Brown Sugar, Unsweetened Cocoa Powder, Salt, and Semisweet Chocolate Chips. 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/

Chocolate-Almond Crispy Treats
Why get store-bought when you can go with homemade? These chocolate delights are sure to satisfy — and they’re gluten free, to boot. Crispy brown rice cereal serves as the perfect base for chocolate chips, almond butter, toasted almonds and cocoa for a treat that can’t be beat!

Ingredients
6 cups gluten-free crisp brown rice cereal
1 1/2 cups sliced almonds, toasted*
1 cup light corn syrup
1/3 cup almond butter
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

Directions
Yield: 24 bars
Serving size: 1 bar

1 – Line 13×9-inch baking pan with parchment paper. Spray with nonstick cooking spray.

2 – Combine rice cereal and almonds in large bowl; set aside.

3 – Combine corn syrup, almond butter, brown sugar, cocoa, and salt in large saucepan. Cook and stir over medium heat 5 minutes or until mixture is smooth and just begins to boil across surface. Remove from heat.

4 – Immediately stir cereal mixture into saucepan. Gently fold in chocolate chips. Press firmly into prepared pan. Let stand 1 hour or until set. Cut into bars.

*Note: To toast almonds, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes or until nuts are lightly browned, stirring frequently.
Nutrition Information:
Calories: 170 calories, Carbohydrates: 27 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-almond-crispy-treats/

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/

“Meatless Monday” Recipe of the Week – Cauliflower Pilaf

July 13, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Cauliflower Pilaf. To make this week’s recipe you’ll be needing Cauliflower, Extra Virgin Olive Oil, Asafetida, Vegetable Stock, Sea Salt, Golden Raisins, Almonds, and Italian Parsley. Excellent side dish for any meal! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Cauliflower Pilaf
This satisfying faux-rice pilaf not only tastes good, but also makes an impressive side dish.

Ingredients
Preparation time: 10 minutes
Cooking time: 10 minutes.

1 large head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
Pinch asafetida
1/2 cup vegetable stock
Sea salt
1/2 cup golden raisins
1/2 cup slivered almonds
1/4 cup chopped fresh flat-leaf Italian parsley

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1. In a food processor fitted with the metal blade, process the cauliflower florets until they resemble the texture of rice (you can also grate them on the large holes of a box grater). Set aside.

2. In a medium skillet over medium-high heat, heat the olive oil. Add the asafetida and cook for about 45 seconds, stirring constantly until fragrant.

3. Add the cauliflower and cook for 2 to 3 minutes, stirring constantly until it softens slightly.

4. Stir in the vegetable stock and season to taste. Reduce the heat to low, cover and cook for 5 minutes more until the cauliflower is tender.

5. Remove from the heat and gently fold in the raisins, almonds and parsley. Taste and adjust the seasonings. Serve.

Note: For added color, substitute dried unsweetened cranberries for the raisins. You can also substitute hazelnuts or walnuts for the almonds.

Nutrition Information:
Calories: 206 calories, Carbohydrates: 21 g, Protein: 5 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 237 mg , Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/cauliflower-pilaf/

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 Dessert of the Week – Grilled Peaches With Spicy Cream Cheese Topping

May 28, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is Grilled Peaches With Spicy Cream Cheese Topping. Oh we have a good one this week, Grilled Peaches With Spicy Cream Cheese Topping! This one is made using Light Cream Cheese, Honey, Ground Red Pepper, Frozen Fat-Free Whipped Topping, Peaches, Almonds, and Mint Leaves. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Grilled Peaches With Spicy Cream Cheese Topping
Make the most of the early summer harvest with this delightful dessert prepared on the grill. With the classic flavor combination of peaches and almonds, this is sure to be a family favorite!

Ingredients
1/2 cup (4 ounces) light cream cheese, softened
1 tablespoon honey
1/4 teaspoon ground red pepper
2 cups thawed frozen fat-free whipped topping
6 peaches, halved and pits removed
1/4 cup slivered almonds, toasted*
Fresh mint leaves (optional)

Directions
Yield:
6 servings

1 – Prepare grill for direct cooking over medium-high heat. Spray grid with nonstick cooking spray.

2 – Gently stir cream cheese in medium bowl until smooth. Whisk in honey and ground red pepper until well blended. Fold in whipped topping. Cover and refrigerate until ready to use.

3 – Place peaches, cut sides down, on prepared grill. Grill, covered, 2–3 minutes. Turn over; grill 2–3 minutes or until peaches begin to soften. Remove to plate; let stand to cool slightly.

4 – Arrange 2 peach halves, cut sides up, on 6 serving plates. Top evenly with spicy cream cheese topping and almonds. Garnish with mint.

*Note. To toast almonds, spread in single layer in heavy skillet. Cook and stir over medium heat 1–2 minutes or until nuts are lightly browned, stirring frequently.

Nutrition Information:
Calories: 182 calories, Carbohydrates: 28 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 13 mg, Sodium: 107 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/grilled-peaches-with-spicy-cream-cheese-topping/

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/

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Allie Carte Dishes

reinventing your favorite a la carte dishes

The Best Chicken Recipe.com

Yeah, we're crazy about chicken.

Sharing the passion for cooking!

Life is meant for Good Food, Good Friends & Great Adventures

Bonnie's GF Bakery

Specializing in Glutenfree bakes

Fun Cooking Station

Homemade food made with love

Collectiveness

Random thoughts of mine.

The Quirk and the Cool

Thoughts and conversation about food, and other interests, being shared from beautiful Sydney, Australia.

SO MUCH FOOD

Approachable and exciting recipes for the adventurous home cook!

Moss En Place

Vegetable forward, feel good food

Aly Eats Food

Delicious recipes and restaurant reviews!

A lot of Kitchen Eats

Embarking on a Kitchen Journey