Diabetic Dessert of the Week -Whole Wheat Pumpkin Bread

October 17, 2019 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 Whole Wheat Pumpkin Bread. What better Dessert for the Fall Season than a Whole Wheat Pumpkin Bread! This Diabetic Friendly Dessert Recipe is only 142 calories and 9 net carbs per serving. 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! So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Whole Wheat Pumpkin Bread
With only 142 calories and 10 grams of carbohydrate per serving, this scrumptious, low-carb bread is the perfect way to end your hectic day. Curl up on the couch and enjoy with a mug of tea or cocoa for a relaxing treat.

Preparation time: 10 minutes. Baking time: 50 minutes.

Ingredients
Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup Splenda No Calorie Sweetener, Granular
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup canola oil
1 whole egg
1 egg white
1/3 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Directions
Preheat oven to 350°F. Spray a 9″ x 5″ x 3″ loaf pan with nonstick cooking spray. In a large mixing bowl, combine all ingredients in the order listed, stirring after each addition. Stir only enough to combine ingredients into a smooth batter. Pour into prepared pan. Bake 45–50 minutes, until a cake tester inserted into the center of the loaf comes out clean.

Yield: 10 servings.

Serving size: 1/10th of a loaf.

Nutrition Facts Per Serving:
Calories: 142 calories, Carbohydrates: 10 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 292 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/whole-wheat-pumpkin-bread/

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One of America’s Favorites – Pumpkin Pie

October 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pumpkin pie, with two slices removed

Pumpkin pie, with two slices removed

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.

The pie filling ranges in color from orange to brown, and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.

The pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.

Pies made from pumpkins use pie pumpkins which measure about six to eight inches in diameter. They are considerably smaller than jack o’lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point the pulp is scooped out and puréed.

A slice of home-made pumpkin pie

The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.

The pumpkin is native to the continent of North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in southern states as a symbol of Yankee culture imposed on the south, where there was no tradition of eating pumpkin pie. Many southern cooks instead made sweet potato pie, or added bourbon and pecans to give a southern touch.

A can of pureed pumpkin, typically used as the main ingredient in the pie filling

Today, throughout much of the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner. Additionally, many modern companies produce seasonal pumpkin pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata (Libbey Select uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins).

Pumpkin pies were briefly discouraged from Thanksgiving dinners in 1947 as part of a rationing campaign, mainly because of the eggs in the recipe.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter.

Grandma’s Apple Crisp

June 6, 2019 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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I’ve got a second Dessert Recipe to pass along to all of you, Grandma’s Apple Crisp. Granny Smith Apples, Cinnamon, and Equal Sweetener make up this recipe. This one is from the CooksRecipes website where you’ll find a fantastic selection of recipes to please all tastes, diets, and cuisines so be sure to check it out today! Enjoy and Make 2019 Healthy One! https://www.cooksrecipes.com/index.html

Grandma’s Apple Crisp
A traditional apple crisp with cinnamon flavored sliced fresh apples with a crunchy oat and nut topping, but with 39% less calories per serving. Serve it warm with a scoop of frozen vanilla yogurt.

Recipe Ingredients:
Filling:
6 cups peeled and sliced Granny Smith apples
1/2 cup Equal® Spoonful*
1/4 cup water
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Topping:
3/4 cup quick or old-fashioned oats, uncooked
1/3 cup all-purpose flour
1/4 cup Equal® Spoonful**
1/4 cup chopped pecans
3 tablespoons stick butter or margarine, melted
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – For Filling: Combine apples, 1/2 cup Equal®, water, flour, lemon juice and cinnamon. Toss gently to coat apple slices. Place in an 8-inch square baking pan.
2 – For Topping: Combine oats, flour, 1/4 cup Equal®, pecans, melted butter and cinnamon. Stir until mixture is crumbly. Sprinkle evenly over apple mixture.
3 – Bake in preheated 350°F (175°C) oven 30 to 35 minutes or until apples are tender and topping is crisp. Remove from oven. Serve warm or at room temperature.
Makes 6 servings.

*May substitute 12 packets Equal sweetener.

**May substitute 6 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 228, protein 4 g, carbohydrate 34 g, fat 10 g, cholesterol 15 mg, sodium 4 mg.
https://www.cooksrecipes.com/diabetic/grandma%27s_apple_crisp_recipe.html

Diabetic Dish of the Week – Apple-Cinnamon Pancakes

March 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Apple-Cinnamon Pancakes. Start your day off right with these Diabetic Friendly Apple-Cinnamon Pancakes. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cinnamon Pancakes

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

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

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

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

* Serve with yogurt and cinnamon mixed with sugar substitute.

Yield: 4 servings.

Serving size: 3 (4-inch) pancakes.

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

Pumpkin Pie Pudding

December 21, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s the Dessert from the Jennie – O Turkey website, Pumpkin Pie Pudding. And what a Dessert, Pumpkin Pie Pudding! Pumpkin Pie Pudding topped with Whipped Cream and Crushed Cookies. To save on calories and carbs; you could use Splenda Brown Sweetner to replace the Brown Sugar, Egg Beater’s to replace the Eggs, and Cool Whip Free instead of the regular Cool Whip. You can find this recipe at the Jennie – O Turkey website. You can find recipes for your Christmas Turkey, Ham, Side Dishes, and Dessert all at the site. Merry Christmas and Make the SWITCH in 2018! https://www.jennieo.com/

Pumpkin Pie Pudding
Pumpkin pie pudding topped with whipped cream and crushed cookies? Yes please! This recipe just might replace pumpkin pie as your go-to holiday dessert.

INGREDIENTS
½ cup firmly packed light brown sugar
2 tablespoons cornstarch
1¾ cups half-and-half
1 large egg, lightly beaten
¾ cup pumpkin puree
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
2 teaspoons vanilla bean paste
garnish with whipped cream, crushed ginger snap cookies

DIRECTIONS
1) In heavy-duty saucepan, over medium-low heat, whisk together brown sugar, cornstarch, half-and-half and egg. Stir in pumpkin cinnamon, nutmeg and salt. Bring mixture to a boil. Boil 1 minute, stirring constantly. Remove from heat, stir in vanilla bean paste and transfer to serving dishes. Cover and refrigerate 4 hours or up to 24 hours. Top with whipped cream and crushed cookies, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 3g
Carbohydrates 27g
Fiber 1g
Sugars 20g
Fat 9g
Cholesterol 50mg
Sodium 125mg
Saturated Fat 5g
https://www.jennieo.com/recipes/1091-pumpkin-pie-pudding

SWEET POTATO PIE

November 11, 2018 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a recipe for a Diabetic Friendly SWEET POTATO PIE. Dessert is served with a Diabetic Friendly SWEET POTATO PIE. The Sugar is substituted with Equal Spoonful or Granulated Sweetner. Perfect Dessert for your Thanksgiving table! It’s from one of my favorite sites the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a full menu of delicious and Diabetic Friendly recipes. So Enjoy and Eat Healthy during the Holiday Season! https://diabeticgourmet.com/
Ingredients

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 Pastry for single-crust 9-inch pie pounds)
2 eggs, lightly beaten
1 cup Equal Spoonful or Granulated*
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk
Light whipped topping (optional)
Grated nutmeg (optional)
* May substitute 24 packets Equal sweetener

Directions

1 – Roll pastry on floured surface into a circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
2 – Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
3 – Bake in preheated 400F oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
4 – Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 197
Fat: 6 grams
Sodium: 316 milligrams
Cholesterol: 58 milligrams
Protein: 7 grams
Carbohydrates: 28 grams

https://diabeticgourmet.com/diabetic-recipes/sweet-potato-pie-3

Diabetic Dish of the Week – CANDIED YAMS

March 27, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Diabetic Dish of the Week – CANDIED YAMS TUESDAY

This week’s Diabetic Dish of the Week is – CANDIED YAMS. Here’s the perfect Diabetic Friendly side dish for your Easter Dinner, CANDIED YAMS. Yans, Brown Sugar, Raisins, and Nutmeg are just a few the ingredients making up the recipe. The recipe is off one om favorite Recipe Sites- the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer, Soup and Salad, Entree, and Dessert items! Along with Diabetic Management Tips and Diabetic News. So check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CANDIED YAMS

Ingredients

6 medium yams, boiled in skin until tender (about 20 – 30 minutes)
1/3 cup raisins*
1 Tbsp brown sugar
3 Tbsp sugar substitute
2 tsp cinnamon
1/2 tsp nutmeg
Ground cloves to taste
1/3 cup low-calorie margarine
1 cup cold water

Directions

1 – Preheat the oven to 350F.

2 – Cool yams, peel, and slice lengthwise.

3 – Place the yam slices in a covered baking dish. 4 – Sprinkle the raisins over the yams.

5 – In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water.

6 – Cover the baking dish and bake for 30 minutes.

7 – Remove the cover, then bake another 15 – 20 minutes.

* Note: If you leave out the raisins, it reduces the nutritional information by these amounts: 3.2g carbohydrate; 2.4 g sugars; 12 calories; Fiber 0.2g.

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/candied-yams

One of America’s Favorites – Snickerdoodle

March 5, 2018 at 6:03 AM | Posted in One of America's Favorites | 2 Comments
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A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on the ingredients used.

Snickerdoodles are often referred to as “sugar cookies”. However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon.

 

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudel (“snail noodles”), a Palatine variety of schnecken. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.

The snickerdoodle is a very common cookie in the United States and Canada, but is relatively unknown in other countries.

In more recent times, the Snickerdoodle cookie has transformed into a popular flavor of desserts, sweets, drinks, etc. Big brands have taken the simple dessert and turned them into their own original products. For example, General Mills created a Snickerdoodle flavored Chex Mix Muddy Buddies to their snack line. During the 2014 holiday season, Dunkin’ Donuts unveiled a Snickerdoodle Cookie Latte on their holiday menu. In addition to a Snickerdoodle latte, Nestlé Coffee-Mate introduced their take on the cookie in the form of a coffee creamer. Brands such as Braum’s Ice Cream and Prairie Farms have dedicated an ice cream flavor to the popular cookie.

 

The Snickerdoodle scent has also become popular in non-edible products. In 2014, Bath and Body Works launched their “Made with Love” holiday collection. This collection included a Snickerdoodle scented candle. However, this scent failed to gain popularity. In addition, the skin care company Philosophy, Inc. released a Snickerdoodle scented body wash and shampoo in their “Twas the Night Before Christmas” collection. Similar to the Bath and Body Works candle, this scent has been discontinued since it is unable to be found on retailer sites besides resellers like Amazon and eBay.

 

10 Power Foods You Should Eat This Winter

December 27, 2017 at 6:29 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – 10 Power Foods You Should Eat This Winter. Find all the tips and recipes at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

 

10 Power Foods You Should Eat This Winter
Include these wintertime power foods for diabetes in your meal plan to keep your health on top. Try them in our delicious diabetic recipes!

New Year, New You
Boost your health this season with the freshest winter ingredients. Learn which foods are at their peak during these chilly months, as well as how to pick them, how to cook them, and why they’re healthy. These foods are easy to incorporate into a diabetes meal plan and will tantalize your taste buds all winter long.

 

Brussels Sprouts
These small bulbs grow along stalks and have a taste and texture similar to cabbage. Brussels sprouts take a long time to grow and are best harvested in winter. In the produce aisle, look for sprouts that are green with little yellowing. To prepare this delicate vegetable, use fresh Brussels sprouts (refrigerate them for up to two days); rinse with cool water and remove the outer leaves………

Pomegranate
The edible seeds of a pomegranate are the real fruit of this dry-climate-grown produce. In the United States, pomegranates are typically grown in California and Arizona, where humidity is scarce. The bright red seeds are surrounded by membranes inside and protected by a thick and colorful skin.

Pomegranates are the perfect balance between tart and sweet. Throw these seeds on top of salads, or eat them plain. You can also cook down the seeds and reduce the juice into a delectable syrup perfect for topping off whole wheat pancakes………

Cinnamon
Cinnamon is a kitchen staple that seems to get more popular as the months get colder. Cinnamon provides a hint of spice and warmth to almost any recipe, including pumpkin pie and hot chocolate. In the 1600s, cinnamon was a valuable commodity in the Dutch East India trade, but its use dates back to the Ancient Egyptians.

Bark from cinnamon trees is stripped to reveal an inner bark that is allowed to coil into quills. Quills are then cut and dried. Ceylon cinnamon is commonly grown in Sri Lanka. Cassia cinnamon is similar to Ceylon, but it comes from a darker bark and is much coarser and less fragrant. Cassia cinnamon is the variety typically used by Americans……………..

 

* Click the link below to get all the – 10 Power Foods You Should Eat This Winter
http://www.diabeticlivingonline.com/food-to-eat/nutrition/10-power-foods-you-should-eat-winter

Kitchen Hint of the Day!

December 27, 2017 at 6:28 AM | Posted in Kitchen Hints | Leave a comment
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Pass the Cinnamon please………

From the Dr. Axe website

13 Proven Health Benefits of Cinnamon

* High Source of Antioxidants. …
* Contains Anti-inflammatory Properties. …
* Protects Heart Health. …
* Helps Fight Diabetes. …
* Helps Defend Against Cognitive Decline & Protects Brain Function. …
* May Help Lower Cancer Risk. …
* Fights Infections & Viruses. …
* Protects Dental Health & Freshens Breath Naturally.

https://draxe.com/health-benefits-cinnamon/

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