Diabetic Dessert of the Week – Double Chocolate Biscotti

March 12, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Double Chocolate Biscotti. Made using Flour, Sugar Substitute, Brown Sugar, Unsweetened Cocoa Powder, Baking Powder, Salt, Egg Whites, Butter, Chocolate Syrup, Puffed Wheat Cereal, and Sliced Almonds. Plus this Dessert is only 38 calories and 5 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 2020! https://www.diabetesselfmanagement.com/

Double Chocolate Biscotti
Satisfy your sweet tooth without blowing your carbohydrate count with these chocolately biscotti. This easy-to-prepare recipe makes 24 servings, providing an ideal dessert for your next shindig.

Ingredients
3/4 cup all-purpose flour
3 tablespoons sugar substitute
3 tablespoons packed brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites, lightly beaten
2 tablespoons butter
1 tablespoon chocolate syrup
1/2 cup puffed wheat cereal
4 teaspoons sliced almonds

Directions
Yield: 24 servings
Serving size: 1 biscotti

1 – Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.

2 – Combine flour, sugar substitute, brown sugar, cocoa, baking powder, and salt in medium bowl.

3 – Melt butter in small saucepan. Pour into small bowl. Stir in chocolate syrup and egg whites. Stir butter mixture into flour mixture to form stiff dough. Stir in cereal.

4 – Turn dough out onto prepared cookie sheet; shape into 12×2-inch log. Press almonds onto log. Bake 20 to 25 minutes or until firm. Cool completely on wire rack.

5 – Reduce oven temperature to 300°F. Using serrated knife, cut loaf into 1/2-inch-thick diagonal slices. Place slices, cut sides down, on cookie sheet. Bake biscotti 10 minutes. Turn slices; bake 10 minutes more. Cool completely on wire racks.

Nutrition Information:
Calories: 38 calories, Carbohydrates: 6 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 58 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/double-chocolate-biscotti/

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Diabetic Dessert of the Week – Peach and Raspberry Crumble

February 27, 2020 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 a Peach and Raspberry Crumble. To make this week’s dish you’ll need Peaches, Raspberries, Cooking Oats, Brown Sugar , Cinnamon, Reduced Calorie Stick Margarine, and Honey. Combine your ingredients and bake, Dessert is served! 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/

Peach and Raspberry Crumble
Peak-season fruits make this dessert delightful!

Ingredients
Preparation time: 15 minutes
Baking time: 30–35 minutes

Butter-flavor cooking spray
1 can (15 ounces) sliced peaches in juice, drained
1 package (12 ounces) unsweetened frozen raspberries, thawed
1 cup quick-cooking oats, uncooked
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
3 tablespoons reduced-calorie stick margarine, melted
2 tablespoons honey

Directions
Yield: 6 servings
Serving size: 1/6 of recipe

1 – Preheat oven to 350°F. Coat an 8″ x 8″ baking pan with cooking spray. Arrange peach slices evenly in the bottom of the pan. Sprinkle raspberries evenly over the peaches. Set aside.

2 – In a bowl, combine oats, brown sugar, and cinnamon and mix with a fork, breaking up brown sugar clumps. Add margarine and honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 to 35 minutes, or until fruit is bubbly. Portion into six equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.

Nutrition Information:
Calories: 185 calories, Carbohydrates: 33 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 70 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/peach-raspberry-crumble/

 

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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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Sunday’s Pork Roast Dinner Recipe – Honey Sesame Tenderloin

February 23, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Honey Sesame Tenderloin. Made using Whole Pork Tenderloin, Soy Sauce, Garlic Cloves, Ginger Root, Sesame Oil, Honey, Brown Sugar, and Sesame Seed. 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey Sesame Tenderloin
Roasting this marinated tenderloin whole in a hot oven only takes 15 minutes or so, enough time to cook a pot of rice and steam a green vegetable.

Recipe Ingredients:
1 whole pork tenderloin, about 1 pound
1/2 cup soy sauce
2 garlic cloves, crushed
1 tablespoon grated ginger root
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar, packed
4 tablespoons sesame seed

Cooking Directions:
1 – Place tenderloin in self-sealing bag; add soy sauce, garlic, ginger and sesame oil; seal bag and toss to mix thoroughly. Refrigerate 2 to 24 hours.
2 – Preheat oven to 450°F (230°C).
3 – Remove tenderloin from marinade, discarding marinade.
4 – On shallow plate mix together honey and brown sugar; place sesame seed on another plate.
5 – Roll tenderloin in honey mixture to coat evenly, then roll in sesame seed. Place in shallow pan and roast for 15 to 20 minutes, until internal temperature reads 155°F (approximately 65°C).
6 – Remove to serving platter and slice to serve.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 330 calories Protein 28 grams Fat 9 grams Sodium 830 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 32 grams.
https://www.cooksrecipes.com/pork/honey_sesame_tenderloin_recipe.html

Diabetic Dessert of the Week – Hot Fudge Cake

February 20, 2020 at 6:02 AM | Posted in dessert, diabetes, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Hot Fudge Cake. Made using Sweet’N Low Brown Sugar Substitute, Cocoa, Baking Powder, Salt, Skim Milk, Corn Oil, Vanilla Extract, Brown Sugar, Hot Water, and Light Whipped Topping (optional). Hot Fudge Cake made healthier. 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/

Hot Fudge Cake
Nothing says Valentine’s Day quite like chocolate, and nothing says chocolate quite like this decadent cake!

Ingredients
Preparation time:
10 minutes
Baking time:
30 minutes
1 cup all-purpose flour
1/2 cup sugar
6 teaspoons Sweet’N Low brown sugar substitute
2 tablespoons plus 4 tablespoons cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup skim milk
2 tablespoons corn oil
1 teaspoon vanilla extract
1/4 cup packed brown sugar
1 3/4 cups hot water
Light whipped topping (optional)

Directions
Yield: 9 servings
Serving size: 1/9 of cake

* Preheat oven to 350°F. Place flour, sugar, brown sugar substitute, 2 tablespoons cocoa, baking powder, and salt in a medium bowl; stir to combine. Stir in milk, oil, and vanilla extract (batter will have small lumps). Spread batter in an ungreased 8-inch square baking pan; set aside. In a small bowl, combine brown sugar and remaining 4 tablespoons cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake for 30 minutes, or until crust forms on top and filling is bubbly. Portion into 9 equal servings. Serve while warm with light whipped topping, if desired.

Nutrition Information:
Calories: 172 calories, Carbohydrates: 31 g, Protein: 3 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 134 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hot-fudge-cake/

 

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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.
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Sunday’s Pork Roast Dinner Recipe – Company’s Coming Pork Roast

February 16, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Company’s Coming Pork Roast. Dinner’s on the table! This week’s recipe is a Company’s Coming Pork Roast. Made using Boneless Pork Roast, Honey Mustard, Prepared Horseradish, and Brown Sugar. Also included is a recipe for Baked Peaches! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Company’s Coming Pork Roast
Your grandmother probably made a roast like this. It’s a timeless favorite. Serve with your favorite sides.

Recipe Ingredients:
2 to 3 pound boneless pork roast

Glaze:
1/2 cup honey mustard
3 tablespoons prepared horseradish
2 tablespoons brown sugar

Baked Peaches:
2 (16-ounce) cans peach halves, drained
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter

Cooking Directions:
1 – Preheat oven to 350°F (175°C)
2 – Place roast in shallow roasting pan and roast for 45 minutes.
3 – Meanwhile, in small bowl mix together Glaze ingredients.
4 – Place peach halves in shallow baking dish, cut side up. Sprinkly peaches with combined 2 tablespoons brown sugar and cinnamon; dot with butter.
5 – Spread Glaze over surface of roast and continue to roast for 20 to 30 more minutes, until internal temperature, measured with a meat thermometer, reads 155°F (approximately 65°C).
6 – Place peaches in oven for 15 minutes to heat through.
7 – Remove roast from oven and let rest 10 minutes.
8 – Slice roast and serve surrounded by peaches.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 290 calories Protein 25 grams Fat 11 grams Sodium 140 milligrams Cholesterol 70 milligrams Saturated Fat 4 grams Carbohydrates 25 grams.
https://www.cooksrecipes.com/pork/companys_coming_pork_roast_recipe.html

“Meatless Monday” Recipe of the Week – Bitter Melon Tacos

January 27, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Bitter Melon Tacos. I have never tried Bitter Melon but I hear its very popular among people with high blood sugar, especially those with Type 2 diabetes (like myself), due to its mild hypoglycemic effect. Something a bit different for your Meatless Monday! The recipe is from one of my favorite sites the Diabetes Self Management website. At the site you’ll find a huge selection of Meatless Monday Recipes along with Diabetic Friendly Recipes! I’ve also left a link at the end of the post to subscribe to the Diabetes Self Management Magazine, one of my favorite Magazines. So Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Bitter Melon Tacos
Bitter melon is very popular among people with high blood sugar, especially those with Type 2 diabetes, due to its mild hypoglycemic effect…

Ingredients
1 tablespoon sunflower seed oil or coconut oil
Pinch of asafoetida or hing
1/4 teaspoon cumin seeds
1 tablespoon ginger, minced
1 tablespoon garlic, minced
8 bitter melons, thinly sliced
1/2 teaspoon tamarind concentrate or fresh tamarind pulp
1 tablespoon jaggery or brown sugar
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon roasted cumin seed powder
1 teaspoon dried mango powder
1/2 teaspoon coriander seed powder
1–2 tablespoons water
Corn or wheat tortillas
Salsa of choice (I use mixed mango)
2 tablespoons shredded coconut, for garnish

Directions
1 – Heat oil in a pan. Add a pinch of asafoetida or hing (watch out for the sizzle!), then add the cumin seeds, ginger and garlic. Stir for about 15 seconds.

2 – Add bitter melon slices. Sauté for about 5 minutes.

3 – Add tamarind, jaggery, turmeric, red chili powder, cumin seed powder, mango powder and coriander seed powder.

4 – Add 1–2 tablespoons of water. Give it a quick stir and allow the bitter melon to cook for about 5 minutes, until slightly tender.

5 – Serve the bitter melon stir fry with tortillas to make tacos. Top with salsa to complement and balance the flavors. Garnish with shredded coconut.
https://www.diabetesselfmanagement.com/recipes/main-dishes/bitter-melon-tacos/


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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.
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Diabetic Dessert of the Week – Country Strawberry Apple Cobbler

January 23, 2020 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 a Country Strawberry Apple Cobbler. It’s Cobbler Time, a Country Strawberry Apple Cobbler! Made using Apples, Strawberries, Reduced Calorie Margarine, Brown Sugar, Vanilla, Cinnamon, Flour, and Rolled Oats. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Country Strawberry Apple Cobbler
Combining late-summer strawberries with early-fall apples, this delightful cobbler is perfect to bridge the seasons!

Ingredients
Preparation time:
18 minutes
Baking time:
45 minutes

3 small apples, peeled, cored, and sliced
3 cups sliced strawberries (fresh or frozen)
1/4 cup reduced-calorie margarine spread (40% fat)
2 tablespoons brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup all-purpose flour
1/2 cup rolled oats
Yield: 8 squares

Directions
* Preheat oven to 350°F. In a 9″ x 9″ square baking dish, place sliced apples and sliced strawberries. Toss them gently together. In a small mixing bowl, cream margarine spread and brown sugar. Stir in vanilla. Mix in cinnamon, flour, and rolled oats until it makes a crumbly mixture. Sprinkle crumbs evenly over fruit. Place in oven and bake for about 45 minutes until top is golden brown and fruit is tender. Slice into 8 squares and serve warm.

Nutrition Information:
Calories: 157 calories, Carbohydrates: 30 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 71 mg, Fiber: 3 g
Serving size: 1 square (about 1/2 cup)
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/country-strawberry-apple-cobbler/

 


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Sunday’s Pork Roast Dinner Recipe – Carolina Barbecue SUNDAY

January 12, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 2 Comments
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This week’s Sunday’s Pork Roast Dinner Recipe is a Carolina Barbecue. All you need to make this week’s recipe is a 5 Pound Boston Butt Roast, a Dutch Oven, and the Sauce (Recipe included). Then get ready for one Delicious Sunday Dinner! The Recipe comes from the CooksRecipes website which is loaded with Delicious and Healthy Recipes to please all tastes! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Carolina Barbecue
This recipe serves 20, so it’s perfect for family gatherings.

Recipe Ingredients:
1 (5-pound) Boston butt roast
2 teaspoons vegetable oil

Sauce:
1 1/2 cups water
1 (8-ounce) tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
Salt and pepper, to taste
1 teaspoon celery seeds
1 teaspoon chili powder
Dash hot pepper sauce

Cooking Directions:
1 – Randomly pierce the surface of the roast with a sharp knife.
2 – In a Dutch oven, brown roast on all sides in hot oil.
3 – For Sauce: In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time.
4 – Slice or chop to serve.
Makes 20 servings.

Nutritional Information Per Serving (1/20 of recipe): Calories 260 calories Protein 33 grams Fat 11 grams Sodium 160 milligrams Cholesterol 105 milligrams Saturated Fat 4 grams Carbohydrates 4 grams Fiber 0 grams.
https://www.cooksrecipes.com/pork/carolina_barbecue_recipe.html

“Meatless Monday” Recipe of the Week – BROCCOLI WITH ASIAN TOFU

December 9, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – BROCCOLI WITH ASIAN TOFU. Made using Tofu, Lite Soy Sauce, Sesame Oil, Brown Sugar, Ginger Root, Broccoli, Peanut Oil, Crushed Red Pepper, Garlic, and Sesame Seeds. Tofu done right! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Check out soon to find Delicious and Healthy Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BROCCOLI WITH ASIAN TOFU
Ingredients

1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
1/2 Tbsp brown sugar
1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)
1 lb fresh broccoli, rinsed and cut into individual spears
1 Tbsp peanut oil or vegetable oil
1/4 tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)
1 Tbsp sesame seeds (optional)
Cooking spray

Directions

1 – Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)
2 – Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.
In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. 3 3 – Set aside.
4 РMeanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saut̩ for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.
5 – Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.
6 – At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. 7 – Add broccoli and reserved marinade, and gently mix until well-coated.
8 – Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).
NOTES:
Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).

Recipe Yield: Yield: 4 servings “Serving size: 2 slices tofu, with broccoli and marinade mixture
https://diabeticgourmet.com/diabetic-recipes/broccoli-with-asian-tofu

Diabetic Dessert of the Week – Apple Walnut Cake

November 21, 2019 at 6:02 AM | Posted in 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 a Apple Walnut Cake. It’s Apple season! To make this week’s recipe you’ll need; Granny Smith Apples (2 large), Flour, Baking Powder, Apple Pie Spice, Sugar Substitute, Brown Sugar, Butter, Fat Free Skim Milk, Eggs, Vanilla, and Walnuts. A perfect Dessert for the Fall and Winter Seasons. You can find this recipe at the Diabetes Self Management website where you’ll find a fantastic selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites! I’ve left a link where you can subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple Walnut Cake
Craving a cozy treat to warm you up on these cool fall nights? You can’t go wrong with this combination of baked apples and apple pie spice, all folded into a moist cake and topped with walnuts.

Ingredients
2 1/2 cups chopped sliced Granny Smith apples (about 2 large apples)
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons apple pie spice
3/4 teaspoon salt
3/4 cup sugar substitute*
1/4 cup plus 2 tablespoons packed brown sugar
4 1/2 tablespoons margarine or butter, melted
3/4 cup fat-free (skim) milk
3 eggs
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts

Directions
1 – Preheat oven to 350°F. Spray 8- or 9-inch square baking pan with nonstick cooking spray. Place apples in prepared pan.

2 – Combine flour, baking powder, apple pie spice, and salt in small bowl.

3 – Whisk sugar substitute, brown sugar and margarine in medium bowl until blended. Whisk in milk, eggs, and vanilla. Stir in flour mixture until smooth. Pour over apples. Sprinkle walnuts over batter.

4 – Bake 45 to 55 minutes or until knife inserted into center comes out clean and apples are tender. Cool 10 minutes. Serve warm; refrigerate leftovers.

*Note: This recipe was tested with sucralose-based sugar substitute.

Yield: 9 servings.

Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 403 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-walnut-cake/

 

 


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