Cornstarch | My Meals are on Wheels

Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago

April 27, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Asparagus, baking, Bread Crumbs, Butter, Cooking, CooksRecipes, Cornstarch, Food, Milk, Muenster and Asiago, Pepper, recipes, Salt, Three Cheese Asparagus Gratin with Gouda, Wisconsin Asiago Cheese, Wisconsin Gouda, Wisconsin Muenster Cheese

I have a recipe for a Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago to pass along. To make this Delicious Asparagus Recipe you’ll be needing Butter, Asparagus, Milk, Cornstarch, Wisconsin Gouda, Wisconsin Muenster Cheese, Wisconsin Asiago Cheese, Salt, Pepper, and Bread Crumbs. 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

Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago
An elegant side dish of tender asparagus spears enrobed in a creamy, two cheese sauce topped with asiago cheese and buttery bread crumbs.

Recipe Ingredients:
4 tablespoons butter
2 pounds (approximately) asparagus, washed and tough ends removed
1 cup milk
1 teaspoon cornstarch mixed with 2 tablespoons cold water
1 cup (4 ounces) Wisconsin Gouda (plain or smoked) cheese, shredded
1 cup (4 ounces) Wisconsin Muenster cheese, shredded
1 teaspoon salt
1 cup coarse bread crumbs
1/2 cup (2 ounces) grated Wisconsin asiago cheese
1/4 teaspoon freshly ground black pepper

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Grease a 9x9x2-inch glass baking dish with 1 tablespoon of butter.
2 – Arrange the asparagus in the baking dish.
3 – Gently simmer milk over medium heat. Stir in the cornstarch mixture to thicken slightly. Add the Gouda and Muenster cheeses and whisk in until smooth and creamy; season with the salt. Pour the cheese sauce over the asparagus.
4 – Melt the remaining 3 tablespoons butter. Toss with the bread crumbs, Asiago and pepper. Sprinkle over the asparagus mixture.
5 – Bake for 20 to 25 minutes, or until bubbly and lightly browned.
Makes 6 servings.

https://www.cooksrecipes.com/sidedish/three_cheese_asparagus_gratin_with_wisconsin_cheese_recipe.html

Diabetic Dish of the Week – Holiday Brisket

December 15, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: baking, carrots, Cooking, Cornstarch, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Flat Cut Boneless Beef Brisket, Food, Holiday Brisket, Onions, Parsley, recipes, Red Potatoes, Reduced Sodium Beef Broth, Roasting, Spices

This week’s Diabetic Dish of the Week is a Holiday Brisket. To make this week’s recipe you’ll be needing Onions, Flat Cut Boneless Beef Brisket, Reduced Sodium Beef Broth, Spices, Red Potatoes, Carrots, Cornstarch, and Parsley. The Dish is 250 calories and 19 net carbs. 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/

Holiday Brisket
Juicy beef, red potatoes and crunchy carrots all come together in this festive and flavorful brisket. Topped with homemade gravy created from the pan juices, it’s a feast that’s sure to satisfy the

Holiday Brisket

whole family!

Ingredients
2 medium onions, thinly sliced
1 small flat-cut boneless beef brisket (2 pounds), well trimmed
1 cup reduced-sodium beef or chicken broth
2 teaspoons dried thyme
2 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon black pepper
1 1/2 pounds unpeeled red potatoes, cut into 1-inch pieces
1 pound baby carrots
1 tablespoon cornstarch
1 tablespoon cold water
2 to 3 tablespoons chopped fresh parsley

Directions
Yield: 8 servings
Serving size: 3 ounces brisket, 1 cup vegetables and 1 tablespoon gravy

1. Preheat oven to 350°F. Arrange onion rings in roasting pan. Place brisket over onions. Drizzle broth over brisket. Combine thyme, paprika, garlic salt and pepper in small bowl; sprinkle half of mixture over brisket. Turn brisket over; sprinkle with remaining mixture. Roast, covered, 2 hours and 25 minutes.

2. Remove brisket from oven; arrange potatoes and carrots around brisket in pan juices. Roast, covered, 45 minutes to 1 hour, or until brisket is fork-tender and vegetables are tender.

3. Transfer brisket to cutting board; tent loosely with foil and let stand 15 minutes.

4. Transfer vegetables to serving bowl using slotted spoon; cover and keep warm. Pour pan juices into medium saucepan; spoon off and discard any fat. Stir water into cornstarch in small bowl until smooth. Stir into pan juices; simmer about 5 minutes or until thickened.

5. Carve brisket crosswise into thin slices; serve with vegetables and gravy.

Nutrition Information:
Calories: 250 calories, Carbohydrates: 23 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 76 mg, Sodium: 455 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-brisket/

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 – APPLE PIE

December 3, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Apple pie, baking, Cooking, Cornstarch, dessert, Diabetes, Diabetic Dessert of the Week, Food, Granny Smith Apples, Granulated Equal Spoonful, Ground Cinnamon, Ground Nutmeg, Pastry for Crust, recipes, Salt

This week’s Diabetic Dessert of the Week is an APPLE PIE. To make this week’s recipe of Apple Pie you’ll be needing Pastry for Crust, Cornstarch, Granulated Equal Spoonful, Ground Cinnamon, Ground Nutmeg, Salt, and Granny Smith Apples. So you can find this week’s 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/

Apple Pie
Ingredients

Pastry for double-crust 9-inch pie
3 tablespoons cornstarch
1 cup Equal Spoonful or Granulated*
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups peeled, cored, sliced Granny Smith or other baking apples (about 8 medium)
* May substitute 24 packets Equal sweetener

Directions

1 – Roll 1/2 the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate.
2 – Combine cornstarch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss to coat. Arrange apples in pie crust.
3 – Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape. Bake in preheated 400F oven 40 to 50 minutes or until crust is golden and apples are tender.
4 – Cool on wire rack. Serve warm or at room temperature.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 253
Fat: 10 grams
Sodium: 224 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 42 grams
https://diabeticgourmet.com/diabetic-recipes/apple-pie

Fruit Baked Apples

November 15, 2020 at 6:01 AM | Posted in CooksRecipes, diabetes | Leave a comment
Tags: Apple Cider, baking, Butter, Cooking, CooksRecipes, Cornstarch, dessert, Diabetes, Dried Fruit Mix, Equal Spoonful, Food, Fruit Baked Apples, Ground Cinnamon, Ground Nutmeg, recipes, Side dish, Tart Baking Apples

I also have a recipe for another side dish, Fruit Baked Apples. These are made using Equal Spoonful, Cornstarch, Ground Cinnamon, Ground Nutmeg, Apple Cider, Dried Fruit Mix, Butter, and Tart Baking Apples. This recipe is also 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 2020! https://www.cooksrecipes.com/index.html

Fruit Baked Apples
A great cold weather dessert, spiced dried fruit mixture fills fresh apples that are baked in an apple cider sauce. The apples fill the house with tempting aromas as they bake.

Recipe Ingredients:
1/2 cup Equal® Spoonful*
1 tablespoon cornstarch
Pinch ground cinnamon
Pinch ground nutmeg
2 cups apple cider or juice
1 (6-ounce) package dried mixed fruit, chopped
1 tablespoon stick butter or margarine
8 tart baking apples

Cooking Directions:
1 – Combine Equal®, cornstarch, cinnamon and nutmeg in medium saucepan. Stir in cider and dried fruit. Heat to boiling.
2 – Reduce heat and simmer, uncovered, 10 to 15 minutes or until fruit is tender and cider mixture is reduced to about 1 cup. Stir in butter until melted.
3 – Remove cores from apples, cutting into but not through bottoms. Peel 1-inch around tops. Place apples in greased baking pan. Fill centers with fruit. Spoon remaining cider mixture over apples.
4 – Bake, uncovered, in preheated 350°F (175°C) oven about 45 minutes or until apples are tender when pierced with a fork.
Makes 8 servings.

*May substitute 12 packets Equal sweetener.

Nutrition information per serving (1 apple): calories 176, protein 1 g, carbohydrate 42 g, fat 2 g, cholesterol 0 mg, sodium 22 mg.
https://www.cooksrecipes.com/diabetic/fruit-baked-apples-diabetic-recipe.html

Diabetic Side Dish of the Week – Apple Glazed Carrots

October 4, 2020 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: Apple Glazed Carrots, Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, Baby Carrots, Butter, Cooking, CooksRecipes, Cornstarch, Diabetes, Diabetic Side Dish of the Week, Food, Honey, recipes, Salt

This week’s Diabetic Side Dish of the Week is – Apple Glazed Carrots. To make this week’s recipe you’ll be needing Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, Cornstarch, Baby Carrots, Butter, Honey, and Salt. 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 2020! https://www.cooksrecipes.com/index.html

Apple Glazed Carrots
The blending of apple juice and honey enhances the natural sweetness of baby carrots. This side dish will be loved by young and old alike. Serve with any of your favorite entrées for a simple yet sophisticated accent.

Recipe Ingredients:
1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
1 1/2 teaspoons cornstarch
1 pound baby carrots
1 tablespoon butter or margarine
1 teaspoon honey
1/4 teaspoon salt

Cooking Directions:
1 – Combine apple juice and cornstarch in small bowl; mix until smooth.
2 – Cook carrots in boiling water for 10 minutes or until crisp-tender; drain. Return to pan; add butter, honey and salt. Add Juicy Juice mixture; cook over low heat, stirring occasionally, for 5 minutes or until glaze is thickened.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 100 Calories from Fat: 25 Total Fat: 3 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 260 mg Carbohydrates: 18 g Dietary Fiber: 2 g Sugars: 12 g Protein: 1 g.
https://www.cooksrecipes.com/sidedish/apple_glazed_carrots_recipe.html

Cool Strawberry Soup

August 13, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Cooking, Cool Strawberry Soup, Cornstarch, dessert, Diabetes, Diabetes Self Management, Food, Fresh Strawberries., Nonfat Yogurt, NutraSweet, recipes, Soup, Unsweetened Orange Juice

I have another recipe from the Diabetes Self Management website to pass along, Cool Strawberry Soup. Is it a Appetizer or Dessert, you decide. To make this dish you’ll need Fresh Strawberries, Unsweetened Orange Juice, Cornstarch, NutraSweet, and Nonfat Yogurt. 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/

Cool Strawberry Soup
Who says soup is only for cold weather? Providing a hearty dose of vitamin C, this colorful and refreshing dish featuring fresh, juicy strawberries is a cinch to prepare. It’s perfect for cooling down during the dog days of summer!

Ingredients
Preparation time: 15 minutes
Cooking time: 5 minutes.
Chilling time: 2 1/2 hours

4 cups sliced fresh strawberries (do not substitute unsweetened, frozen strawberries)
1 cup unsweetened orange juice
1 1/2 tablespoons cornstarch
12 packets NutraSweet (may add more or use less depending on sweetness of strawberries)
1 cup plain, nonfat yogurt

Directions
Yield: 3 1/2 cups
Serving size: 1 cup

1 – Place strawberries and orange juice in a blender, cover, and process until smooth. Pour fruit mixture into a saucepan and whisk in cornstarch. Place over medium-high heat and cook, whisking periodically, until the mixture comes to a boil. Reduce heat to low and cook for 1 minute, whisking constantly. Remove pan from heat and let cool 5 minutes. Whisk in NutraSweet and yogurt. Pour soup into a shallow container and refrigerate for at least 2 1/2 hours to allow for thorough chilling and blending of flavors. If desired, thin soup slightly with cold water before serving. Serve in bowls and garnish each serving with a whole strawberry and two vanilla wafers, if desired.

Nutrition Information:
Calories: 153 calories, Carbohydrates: 31 g, Protein: 5 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 49 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/cool-strawberry-soup/

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/

Key Lime Tarts

July 23, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
Tags: Cornstarch, Diabetes, Diabetes Self Management, Egg Substitute, Fat Free Whipped Topping, Fresh Raspberries, Key Lime Tarts, Lime juice, Lime Slices, Non Stick Cooking Spray, Phyllo Dough, Reduced Fat Sour Cream, Skim Milk, Sugar substitute

I have a 2nd Diabetic Friendly Dessert from the Diabetes Self Management website to pass along, Key Lime Tarts. This one is made using Skim Milk, Lime Juice, Cornstarch, Egg Substitute, Reduced Fat Sour Cream, Sugar Substitute, Phyllo Dough, Non Stick Cooking Spray, Fat Free Whipped Topping, Fresh Raspberries, and Lime Slices. The Dessert is 82 calories and 12 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/

Key Lime Tarts
An elegant, low-carb dessert that’s perfect for your next cocktail party.

Ingredients
3/4 cup fat-free (skim) milk
6 tablespoons fresh lime juice
2 tablespoons cornstarch
1/2 cup cholesterol-free egg substitute
1/2 cup reduced-fat sour cream
12 packets sugar substitute or equivalent of 1/2 cup sugar
4 sheets phyllo dough*
Nonstick butter-flavored cooking spray
3/4 cup thawed frozen fat-free whipped topping
Fresh raspberries and lime slices (optional)

Directions
Yield: 8 servings
Serving size: 1 tart (without garnish)

1 – Combine milk, lime juice, and cornstarch in medium saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly until thickened. Remove from heat.

2 – Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitute; cover and refrigerate until cool.

3 – Preheat oven to 350°F. Spray 8 standard (2 1/2-inch) muffin cups with cooking spray.

4 – Place 1 sheet of phyllo dough on cutting board; lightly spray with cooking spray. Layer with remaining 3 sheets phyllo dough, lightly spraying each sheet with cooking spray.

5 – Cut stack of phyllo dough into 8 squares. Gently place phyllo stacks in prepared muffin cups; press firmly into bottoms and up sides of cups. Bake 8 to 10 minutes or until golden brown. Carefully remove from muffin cups; cool on wire rack.

6 – Divide lime mixture evenly among phyllo cups; top with whipped topping. Garnish with raspberries and lime slices.

*Note: Cover with damp kitchen towel to prevent dough from drying out.

Nutrition Information:
Calories: 82 calories, Carbohydrates: 13 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 88 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/key-lime-tarts/

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 – Tropical Fruit Coconut Tart

June 18, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
Tags: baking, Banana, Coconut Extract, Cooking, Corn Flakes, Cornstarch, dessert, Diabetic Dessert of the Week, Egg Whites, Flaked Coconut, Food, Mango, Pineapple Chunks, recipes, Sugar substitute, Tropical Fruit Coconut Tart

This week’s Diabetic Dessert of the Week is a Tropical Fruit Coconut Tart. This dish is made using Corn Flakes, Flaked Coconut, Egg Whites, Pineapple Chunks, Cornstarch, Sugar Substitute, Coconut Extract, Mango, and Banana. One refreshing Dessert! 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/

Tropical Fruit Coconut Tart
Nothing says paradise quite like a heavenly blend of tropical fruits. Combining pineapple, mango, banana and coconut, this divine dessert is sure to transport you to the islands without leaving your backyard.

Ingredients
1 cup cornflakes, crushed
1 can (3 1/2 ounces) sweetened flaked coconut
2 egg whites
1 can (15 1/4 ounces) pineapple chunks in juice, undrained
2 teaspoons cornstarch
2 packets sugar substitute or equivalent of 4 teaspoons sugar
1 teaspoon coconut extract (optional)
1 mango, peeled, pitted and thinly sliced
1 medium banana, thinly sliced

Directions
Yield: 8 servings
Serving size: 1 wedge

1 – Preheat oven to 425°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.

2 – Combine cornflakes, coconut, and egg whites in medium bowl; toss gently until blended. Place mixture in prepared pan; press firmly to cover bottom and 1/2 inch up side of pan. Bake 8 minutes or until edge begins to brown. Cool completely on wire rack.

3 – Drain pineapple, reserving juice in small saucepan. Stir pineapple juice into cornstarch until smooth. Bring to a boil over high heat. Boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in sugar substitute and coconut extract, if desired.

4 – Combine pineapple, mango slices, and banana slices in medium bowl. Spoon over baked crust; drizzle with pineapple juice mixture. Cover with plastic wrap; refrigerate 2 hours. Cut into 8 wedges.

Note: The crust can be made 24 hours in advance, if desired.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/tropical-fruit-coconut-tart/

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 – Pineapple Coconut Cupcakes

May 7, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Canola Oil, Cooking, Cornstarch, Crushed Pineapple, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg, Egg white, Flaked Sweetened Coconut, Food, Pineapple Coconut Cupcakes, recipes, Sugar Free Lemon Lime Soda, Sugar Free Whipped Topping, White Cake Mix

This week’s Diabetic Dessert of the Week is – Pineapple Coconut Cupcakes. These are made using White Cake Mix, Sugar Free Lemon Lime Soda, Egg, Egg White, Canola Oil, Flaked Sweetened Coconut, Crushed Pineapple, Cornstarch, and Sugar Free Whipped Topping. A little taste of the Islands in Summer! 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/

Pineapple Coconut Cupcakes

Ingredients
1 package (about 18 ounces) white cake mix
12 ounces sugar-free lemon-lime soda
1 egg
1 egg white
2 tablespoons canola oil
1/2 cup flaked sweetened coconut, toasted*
1 can (20 ounces) crushed pineapple in its own juice
1 tablespoon plus 1 teaspoon cornstarch
2 cups sugar-free whipped topping

Directions
Yield:
24 cupcakes

Serving size:
1 cupcake

Preheat oven according to package directions. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups

Beat cake mix, soda, egg, egg white, and oil in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon evenly into prepared muffin cups.

Bake 14 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire racks; cool completely.

Combine pineapple with juice and cornstarch in medium saucepan; bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat; cool to room temperature.

Spoon 1 tablespoon whipped topping on each cupcake; top with 1 tablespoon pineapple mixture. Sprinkle with toasted coconut. Serve immediately or cover and refrigerate until ready to serve

*Note. To toast coconut, spread evenly on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until light golden brown, stirring occasionally.

Nutrition Information:
Calories: 144 calories, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 155 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pineapple-coconut-cupcakes/

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/

Nectarine and Berry Tart

April 30, 2020 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
Tags: baking, Cooking, CooksRecipes, Cornstarch, dessert, Equal, Food, Frozen Unsweetened Blueberries, Ground Allspice., Lemon juice, Lemon Rind, Nectarine and Berry Tart, Nectarines, Pastry Pie Crust, Raspberries, recipes

I’ve got a recipe from the CooksRecipes website for a Nectarine and Berry Tart. Its made using Pastry Pie Crust, Nectarines, Raspberries, Frozen Unsweetened Blueberries, Lemon Juice, Cornstarch, Equal, Lemon Rind, and Ground Allspice. 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

Nectarine and Berry Tart
A seasonal dessert with eye-appeal. Fresh blueberries, strawberries and nectarines are enrobed in prepared pie pastry. This ‘bakery like’ tart is easy to make and tastes great.

Recipe Ingredients:
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal® Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice

Cooking Directions:
1 – Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
2 – Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal®, lemon peel and allspice. Toss to coat.
3 – Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
4 – Bake tart in preheated 425°F (220°C) oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/8 of tart): calories 188, protein 2 g, carbohydrate 29 g, fat 7 g, cholesterol 5 mg, sodium 101 mg.

https://www.cooksrecipes.com/diabetic/nectarine-and-berry-pie-diabetic-recipe.html