Diabetic Dessert of the Week – Patriotic Popsicles

June 13, 2019 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 – Patriotic Popsicles. Some of the ingredients you’ll need are; Plain Non Fat Greek Yogurt, Lemon Juice, Fat Free (Skim) Milk, Strawberries, and Blueberries. Only 50 calories and 8 carbs per serving! 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! Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Patriotic Popsicles

Ingredients
3/4 cup plain nonfat Greek yogurt
2 tablespoons lemon juice, divided
1 tablespoon fat-free (skim) milk
1 cup sliced strawberries
1/2 cup blueberries
Pop molds
Pop sticks

Directions
1 – Combine yogurt, 1 tablespoon lemon juice, and milk in blender or food processor; blend until smooth.

2 – Combine remaining 1 tablespoon lemon juice and strawberries in blender or food processor; blend until smooth.

3 – Alternately layer blueberries, yogurt mixture, and strawberry mixture in molds.* Cover top of each mold with small piece of foil. Insert sticks through center of foil. Freeze 4 hours or until firm.

4 – To remove pops from molds, remove foil and place bottoms of pops under warm running water until loosened. Press firmly on bottoms to release. (Do not twist or pull sticks.)

*Tip: Greek yogurt is yogurt from which much of the liquid or “whey” has been drained before use. It is available in most major grocery stores.

Yield: 4 servings.

Serving size: 1 popsicle.

Nutrition Facts Per Serving:
Calories: 50 calories, Carbohydrates: 8 g, Protein: 4 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 20 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/patriotic-popsicles/

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Diabetic Dish of the Week – Tuna Steaks with Pineapple and Tomato Salsa

June 11, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Tuna Steaks with Pineapple and Tomato Salsa. Tuna Steaks, Pineapple, Tomato, and Red Onion are just some of the ingredients you’ll need to make this week’s recipe. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! Be sure to check it out. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/ 

 

Tuna Steaks with Pineapple and Tomato Salsa

Ingredients
1 medium tomato, chopped
1 can (8 ounces) pineapple chunks in juice, drained and chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper*, seeded and minced
1 tablespoon minced red onion
1/2 teaspoon grated lime peel
2 teaspoons lime juice
4 tuna steaks (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil

Directions
1 – For salsa, combine tomato, pineapple, cilantro, jalapeño, onion, lime peel, and lime juice in medium bowl.

2 – Sprinkle tuna with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add tuna; cook 2 to 3 minutes per side for medium-rare or to desired degree of doneness. Serve with salsa.

*Note. Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 4 servings.

Serving size: 1 tuna steak and scant 1/2 cup salsa.

Nutrition Facts Per Serving:
Calories: 228 calories, Carbohydrates: 11 g, Protein: 27 g, Fat: 8g, Saturated Fat: 2 g, Cholesterol: 43 mg, Sodium: 338 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tuna-steaks-pineapple-tomato-salsa/

Diabetic Dessert of the Week – Berry-Peachy Cobbler

June 6, 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 a Berry-Peachy Cobbler. Raspberries and Peaches make up this delicious and Diabetic Friendly Dessert. It’s from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Berry-Peachy Cobbler
Ingredients
4 tablespoons plus 2 teaspoons sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
1 1/4 pounds peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold margarine, cut into small pieces
1/2 cup low-fat buttermilk

Directions
1 – Preheat oven to 425°F. Spray eight ramekins or 11×7-inch baking dish with nonstick cooking spray; place ramekins in baking dish.

2 – Combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries, and lemon peel; toss to coat. Divide fruit evenly among prepared ramekins. Bake 15 minutes or until fruit is bubbly around edges.

3 – Meanwhile, combine remaining 3/4 cup flour, 2 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.

4 – Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes or until topping is lightly browned. Serve warm.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 149 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 195 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-peachy-cobbler/

Diabetic Dish of the Week – Grilled Steak with Roasted Garlic Paste

June 4, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Grilled Steak with Roasted Garlic Paste. Get that grill fired up for this week’s recipe of Grilled Steak with Roasted Garlic Paste. Sirloin Steak topped with a Roasted Garlic Paste (recipe included). The Steak and Roasted Garlic Paste are only 230 calories and 4 carbs! This recipe comes from one of my sites and Magazines, the Diabetes Self Management website and Magazine. At the Diabetes Self Management site you’ll find an excellent and huge selection of Diabetic Friendly Recipes. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Steak with Roasted Garlic Paste
Hosting a cookout this weekend? This hearty Grilled Steak is the perfect centerpiece to your barbecue. Flavored with fresh garlic, parsley, Parmesan and pepper, this low-carb, juicy entree is sure to be a hit with all your guests!

Preparation time: 20 minutes. Cooking time: 10–15 minutes. Baking time: 30–40 minutes (for garlic).

Ingredients
1 garlic bulb (with about 12–16 cloves)
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
4 lean sirloin steaks (4 ounces each), trimmed of visible fat

Directions
Preheat oven to 350°F. Cut 1/2 inch off the top of the garlic bulb, and rub the cut area with a bit of olive oil. Wrap in a piece of foil to seal, and bake about 30–40 minutes until soft. Cool bulb enough to handle. Wrap a towel around the warm bulb and squeeze the bulb to expel the flesh into a small bowl. With a fork, mash the garlic into a paste. Add olive oil and mix well. Add parsley, cheese, lemon juice, and pepper.

Broil or grill steaks until almost to desired doneness. (For medium steak, internal temperature should be about 165°F.) For last 2 minutes of cooking, spoon garlic mixture on top of steaks in an even layer. (Garlic paste can also be used to coat four 4-ounce chicken breasts or 1 pound of shrimp.)

Yield: 4 servings.

Serving size: 1 four-ounce steak.

Nutrition Facts Per Serving:
Calories: 230 calories, Carbohydrates: 4 g, Protein: 31 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 64 mg, Sodium: 128 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-steak-with-roasted-garlic-paste/

No-Bake Cherry Cake

June 2, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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I’ve got a Dessert to go with that Chicken Dinner on Sunday, No-Bake Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Also looking for a good Healthy Recipe Magazine, subscribe to the Diabetes Self Management Magazine! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

No-Bake Cherry Cake

Ingredients

1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling

Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.

2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.

3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.

Yield: 12 servings.

Serving size: 1 piece cake (1/12 total recipe).

Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/

Diabetic Dish of the Week – Stuffed Eggplant

May 28, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Stuffed Eggplant. To make this recipe you’ll need; Eggplants, Sirloin Steak, Bell Peppers, Mushrooms, and Spices. Its from the Diabetic Self Management website along with all the other Delicious Recipes so be sure to check it out. Plus don’t forget to subscribe to the Diabetes Self Management Magazine, one my favorites. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Stuffed Eggplant

Ingredients
Nonstick cooking spray
2 eggplants (about 8 to 12 ounces each), halved lengthwise
1 teaspoon salt
1 1/2 teaspoons chopped garlic
1 teaspoon black pepper
1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
2 cups sliced red and green bell peppers
2 cups sliced mushrooms
1/4 cup water
Pinch paprika
Chopped fresh parsley

Directions
1 – Preheat oven to 450°F. Spray baking dish with cooking spray.

2 – Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.

3 – Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.

4 – Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.

5 – Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.

6 = Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.

Yield: 4 servings.

Serving size: 1 stuffed eggplant half.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-eggplant/

Brown Sugar Strawberry Shortcakes

May 25, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I came across a Delicious and Diabetic Friendly Dessert from the Diabetes Self Management, Brown Sugar Strawberry Shortcakes. Some of the ingredients you’ll need are; Strawberries, Sugar Substitute, Reduced Fat Baking Mix, Buttermilk, and more! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Brown Sugar Strawberry Shortcakes
Ingredients
2 cups fresh sliced strawberries
1/4 cup sugar substitute,* divided
2 cups reduced-fat biscuit baking mix
1/2 teaspoon baking powder
1/3 cup low-fat (1%) buttermilk
2 teaspoons margarine or butter, melted
2 tablespoons packed brown sugar
6 tablespoons reduced-fat whipped topping

Directions
1 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

2 – In medium bowl toss strawberries and 2 tablespoons sugar substitute. Set aside.

3 – In another medium bowl combine baking mix, remaining 2 tablespoons sugar substitute, and baking powder. Pour buttermilk over dry ingredients and stir gently with spoon until dough comes together. Remove dough from bowl, place on lightly floured surface, and pat into a 3/4- to 1-inch-thick circle.

4 – Cut dough into 6 portions. Round each piece into a circle and place on baking sheet. Brush with melted margarine and sprinkle 1 teaspoon brown sugar over each shortcake. Bake 12 to 15 minutes. Transfer to rack and let cool slightly.

5 – To assemble shortcakes: Split each shortcake in half. Place bottom half on dessert plates, cover with 1/3 cup berries, 1 tablespoon whipped topping and cake tops.

*This recipe was tested using sucralose-based sugar substitute.

Tip: Strawberries can be refrigerated, unwashed, for up to 3 days. Or, they may be frozen. To freeze strawberries, hull them and arrange them in a single layer on a jelly-roll pan. Place them in the freezer until they are frozen solid and then transfer them to storage containers. They will keep for up to 9 months.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 190 calories, Carbohydrates: 37 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 572 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/brown-sugar-strawberry-shortcakes/

Diabetic Dessert of the Week – Italian Cheesecake

May 23, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dessert of the Week is – Italian Cheesecake. Some of the ingredients you’ll be using are; Graham Crackers, Fat Free Cream Cheese, Sugar Substitute, Fat Free Ricotta Cheese, and Egg Substitute. The recipe is from the Diabetes Self Management website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Italian Cheesecake
Ingredients
9 whole graham crackers, plus additional pieces for garnish
1/3 cup packed brown sugar
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) fat-free cream cheese, softened
1 1/2 cups sugar substitute*
1 container (15 ounces) fat-free ricotta cheese
2 eggs
1/2 cup cholesterol-free egg substitute
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups reduced-fat sour cream
Fresh strawberries (optional)
Fresh mint leaves (optional)

Directions
1 – Spray 9-inch springform pan or deep-dish pie pan with nonstick cooking spray.

2 – Place graham crackers in resealable food storage bag; crush into fine crumbs with rolling pin. Mix crumbs and brown sugar in small bowl. Stir in butter until crumbs are moistened. Press crumb mixture into bottom and 1 inch up side of prepared pan. Refrigerate crust while preparing filling.

3 – Preheat oven to 300°F. Beat cream cheese and sugar substitute in large bowl with electric mixer at medium speed until smooth. Add ricotta; beat until blended. Slowly add eggs and egg substitute; beat until well blended. Beat in cornstarch, flour, and vanilla. Beat in sour cream just until blended. Pour filling into prepared crust; place pan on baking sheet.

4 – Bake 1 hour and 30 minutes to 1 hour and 40 minutes or until top of cheesecake is golden and just set. Cool completely in pan on wire rack. Refrigerate 8 hours or overnight. Garnish with strawberries, mint, and graham cracker pieces.

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

Yield: 18 servings.

Nutrition Facts Per Serving:
Calories: 154 calories, Carbohydrates: 15 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 47 mg, Sodium: 296 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/italian-cheesecake/

Diabetic Dish of the Week – Southern Crab Cakes with Rémoulade Dipping Sauce

May 21, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 Comments
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This week’s Diabetic Dish of the Week – Southern Crab Cakes with Rémoulade Dipping Sauce. Includes the recipes for the Crab Cakes and Rémoulade Dipping Sauce. Only 81 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website which has a large and fantastic selection of Diabetic Friendly Recipes. Plus if you are looking for a good Magazine, subscribe to the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Southern Crab Cakes with Rémoulade Dipping Sauce
Ingredients
10 ounces fresh lump crabmeat
1 1/2 cups fresh white or sourdough bread crumbs, divided
1/4 cup chopped green onions
1/2 cup fat-free or reduced-fat mayonnaise, divided
1 egg white, lightly beaten
2 tablespoons coarse-grained or spicy brown mustard, divided
3/4 teaspoon hot pepper sauce, divided
2 teaspoons olive oil, divided
Lemon wedges (optional)

Directions
1 – Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs, and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard, and 1/2 teaspoon hot pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 (1/2-inch-thick) cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.

2 – Heat large nonstick skillet over medium heat; add 1 teaspoon oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon oil and crab cakes.

3 – For dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard, and 1/4 teaspoon hot pepper sauce in small bowl; mix well.

Serve crab cakes warm with dipping sauce and lemon wedges, if desired.

Yield: 8 servings.

Serving size: 1 crab cake with 1 1/2 teaspoons sauce.

Nutrition Facts Per Serving:
Calories: 81 calories, Carbohydrates: 8 g, Protein: 7 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 30 mg, Sodium: 376 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/southern-crab-cakes-remoulade-dipping-sauce/

It’s Chili, Chowder, or Stew Saturday – Cannellini Bean Soup

May 11, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Cannellini Bean Soup. This week’s recipe uses Cannellini Beans along with Onion, Zucchini, Ham, Diced Tomato, Spices, and more! The recipe is from the Diabetes Self Management website. At the Diabetes Self site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so check it out today! Enjoy and and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cannellini Bean Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.
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Ingredients
1 teaspoon olive oil
1 tablespoon margarine
1/4 cup chopped onion
1 six-inch zucchini
1 ounce lean ham, finely chopped
1/2 cup diced tomato
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups low-fat, low-sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley

Directions
In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and sauté until slightly softened. Cut ends off zucchini and cut into slices, about 1/4 inch thick, then cut each slice into quarters and add to onions in pan, stirring frequently. Add remaining ingredients and stir well. Bring to a low boil, and then simmer 15 minutes over low heat.

Yield: 4 servings.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 147 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 437 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/cannellini-bean-soup/

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