“Meatless Monday” Recipe of the Week – ZUCCHINI PARMESAN FRITTERS

June 10, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Only 159 calories and 5 carbs per serving! The recipe is off one of my favorite sites, the Diabetic Gourmet Magazine. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 – Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 – Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 – Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 – Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

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“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

May 27, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes so be sure to check it out. Enjoy and Make 2019 a Healthy One. https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams
https://diabeticgourmet.com/diabetic-recipe/penne-with-roasted-eggplant-and-savory-mushroom-ragout

CUMIN-CRUSTED FISH FILLET WITH LEMON

May 26, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a Delicious and Healthy Fish Recipe I cam across at the Diabetic Gourmet Magazine website, CUMIN-CRUSTED FISH FILLET WITH LEMON. For the Fish you can use your choice of Whitefish like; Cod, Walleye, Halibut. Seasoned with Cumin, Thyme, Paprika, and Parsley. This is just one many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so check it out soon! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CUMIN-CRUSTED FISH FILLET WITH LEMON

Ingredients

1/2 to 1 Tbsp ground cumin (7.5 – 15 mL)
1/4 tsp thyme (1 mL)
1 tsp paprika (5 mL)
1/2 tsp lemon pepper (2 mL)
1 lb whitefish fillets (like cod, walleye or halibut) (500g)
1/2 Tbsp canola oil (7.5 mL)
2 Tbsp chopped parsley (30 mL)
lemon wedges

Directions

1 – In a small bowl, mix together cumin, thyme, paprika, and lemon pepper.
Rub spice mixture on both sides of fillets.
2 – In a large skillet, set over medium heat, heat canola oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center about 4 minutes per side.
Sprinkle with parsley and serve immediately with lemon wedges.

Recipe Yield: Yield: 4 servings.Serving Size: 4 oz (125 g) fish.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 3.5 grams
Fiber: 1 grams
Sodium: 100 milligrams
Cholesterol: 100 milligrams
Protein: 22 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/cumin-crusted-fish-fillet-with-lemon

“Meatless Monday” Recipe of the Week – POTATO, BROCCOLI AND FENNEL SALAD

May 20, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – POTATO, BROCCOLI AND FENNEL SALAD. Idaho Potatoes, Broccoli, Ranch Salad Dressing, and Red Onions are some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly recipes to choose from so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

POTATO, BROCCOLI AND FENNEL SALAD

Ingredients

8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce, for garnish
Cherry tomatoes or sliced tomatoes, for garnish

Directions

1 – Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
2 – Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
3 – Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.

Recipe Yield: Yield: 14 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 18 grams
Sodium: 480 milligrams
Cholesterol: 10 milligrams
Protein: 4 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/potato-broccoli-and-fennel-salad

SUGAR FREE BLUEBERRY BANNOCK

May 19, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I came across a delicious sounding Pastry Recipe, SUGAR FREE BLUEBERRY BANNOCK. I ‘ve never heard of this one but it is described as a flat quick bread that is often cut into wedges, like scones. So if you like Scones, you’ll like this! Plus its Diabetic Friendly, 130 calories. The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Be sure to check it out! So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGAR FREE BLUEBERRY BANNOCK
Bannock is a flat quick bread that is often cut into wedges, like scones. This is a whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb for this blueberry bannock recipe.

Recipe Yield: 8

Ingredients

1 cup whole-wheat flour (250 mL)
1 cup all-purpose flour (250 mL)
3/4 cup fresh or frozen blueberries (175 mL)
2 Tbsp baking powder (30 mL)
1/2 tsp ground cinnamon (2 mL)
1/8 tsp salt (.5 mL)
1/2 cup skim milk (125 mL)
1/2 cup water (125 mL)
1 Tbsp canola oil (15 mL)

Directions
1 – Preheat oven to 400F (200C).
2 – In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
3 – Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
4 – Turn dough out of bowl and place on lightly floured surface.
5 – Using hands, form disc about 1/2-inch (1-cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
6 – Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-blueberry-bannock

Diabetic Dessert of the Week – ALMOND CHEESECAKE BARS

May 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – ALMOND CHEESECAKE BARS. Graham Crackers, Almonds, Reduced Fat Cream Cheese, Eggs, Reduced Fat Sour Cream are just some of the ingredients that make up this week’s recipe. Splenda No Calorie Sweetener replaces the Sugar in the recipe. The Dessert is 120 calories and 8 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Well Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ALMOND CHEESECAKE BARS

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:

12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Directions

1 – Preheat oven to 350 degrees F.
2 – Spray an 8×8 pan with non-stick cooking spray.
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
4 – Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
5 – Bake in preheated oven for 40 to 47 minutes, or until firm.
6 – Top with toasted almonds.

Recipe Yield: Serves: 20 Serving Size: 1 bar

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars

Diabetic Dish of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

May 7, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch, FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. It’s only 135 calories and 2 carbs per serving! The recipe is off one of my favorite go to recipe sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower

April 30, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Oh I’ve got a good one to pass along for this week’s Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower. Perfect Dish for your Easter Dinner! It’s from the Diabetic Gourmet Magazine website. Check out the Diabetic Gourmet site for a fantastic selection of Diabetic Friendly recipes, news, and tips. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

Herb-Rubbed Beef Roast with Roasted Cauliflower
In this flavorful dish, Top loin roast, which is considered a lean cut, gets a rub-down using a simple mixture of garlic and thyme. Serve with roasted cauliflower for a potato-free version of a meat and potatoes meal. This is a nice choice for a holiday dinner with family and friends.

Recipe Yield: 16 servings.

Ingredients

1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)
4 teaspoons minced garlic, divided
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
6 tablespoons olive oil, divided
Salt and pepper
2/3 cups dry Italian-seasoned bread crumbs

Directions

1 – Preheat oven to 325F.
2 – Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3 – Place roast, fat-side up, on rack in shallow roasting pan.
4 – Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5 – Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
6 – Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet.
7 – Season with salt and pepper, as desired.
8 – Cover with aluminum foil; bake on lower rack 45 minutes.
9 – Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower.
10 – Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium.
12 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
13 – Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 282
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 3.8 grams
Sodium: 254 milligrams
Cholesterol: 56 milligrams
Protein: 28 grams

https://diabeticgourmet.com/diabetic-recipe/herb-rubbed-beef-roast-with-roasted-cauliflower

Diabetic Dish of the Week – ALASKA SALMON CAKES WITH YOGURT DILL SAUCE

April 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is ALASKA SALMON CAKES WITH YOGURT DILL SAUCE. Made using Cottage Cheese, Fresh Dill, Green Onions, 2 cans of Alaska Salmon, Yogurt, and Dill. The Dish is 217 calories and 8 carbs per serving. The recipe is from one of my favorite sites the Diabetic Gourmet Magazine website. The site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ALASKA SALMON CAKES WITH YOGURT DILL SAUCE
Ingredients
1 egg
1/4 cup small-curd nonfat cottage cheese
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon lemon pepper seasoning
1/4 cup sliced green onions
1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
3 tablespoons garlic-and-herb bread crumbs
Vegetable oil

Yogurt Dill Sauce
Yogurt Dill Sauce Ingredients
1/2 cup nonfat yogurt
1 1/2 teaspoons finely minced fresh garlic
Salt and pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/4 cup grated cucumber (squeeze dry)

Directions
1 – In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well.
2 – Mix in drained salmon, then sprinkle in bread crumbs and mix well.
3 – Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
4 – Heat nonstick skillet over medium-high heat and brush skillet with oil.
5 – Fry salmon cakes for about 2-1/2 to 3 minutes per side.
6 – Cakes should be crisp and golden on the outside and still moist on the inside.

To Make Yogurt Dill Sauce:
1 – Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
Recipe Yield: Serves 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 217
Fat: 8 grams
Sodium: 897 milligrams
Cholesterol: 112 milligrams
Protein: 27 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/alaska-salmon-cakes-with-yogurt-dill-sauce

Diabetic Dessert of the Week – APPLESAUCE CAKE

April 18, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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I’m starting a new feature post on Thursday’s, Diabetic Dessert of the Week. For the first Dessert it’s a recipe for APPLESAUCE CAKE. Molasses, Egg Substitute, Splenda No Calorie Sweetener, and Unsweetened Applesauce are just some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. So check it out today for some delicious and healthy recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

APPLESAUCE CAKE

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 cup reduced-calorie margarine
1/4 cup molasses
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup unsweetened applesauce

Directions

1 – Preheat oven to 350 degrees F. Spray an 8×8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
2 – In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
3 – Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
4 – Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.
5 – Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
6 – Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.

Recipe Yield: Yield: 8 servings Serving size: 1 slice.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 260 milligrams
Protein: 4 grams
Carbohydrates: 24 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/applesauce-cake

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