Diabetic Dessert of the Week – Very Strawberry Shortcake

February 11, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 4 Comments
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The Diabetic Dessert of the Week is an Very Strawberry Shortcake. included is recipes for the Strawberry Filling and the Shortcakes. This recipe for Shortcake is with a Biscuit instead of a Sponge Cake. Splenda replaces the Sugar in the recipe. The Very Strawberry Shortcake is 120 calories and 22 carbs per serving. So you can find this 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 2021! https://diabeticgourmet.com/

Very Strawberry Shortcake
Unlike the familiar little sponge cake, this is a sweet and tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Ingredients:
Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Cooking Directions:
1 – Strawberry Filling Directions: Stir together strawberries, 1/3 cup Splenda® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 – Shortcake Directions: Preheat oven to 425°F (220°C).
3 – Combine biscuit mix and 1/3 cup Splenda® Granulated Sweetener in a large bowl.
4 – Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 – Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6 – Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7 – Serve warm with sliced strawberries. Garnish, if desired.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g.
https://diabeticgourmet.com/diabetic-recipes/very-strawberry-shortcake

Double Chocolate Brownies

February 11, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for some Double Chocolate Brownies. These Brownies are only 105 calories and 10 carbs per serving! To prepare these Brownies you’ll be needing Stick Butter, Unsweetened Applesauce, Eggs, Vanilla Extract, All Purpose Flour, Equal Spoonful, Semisweet Chocolate Chips, Unsweetened Cocoa, Baking Powder and Salt. So you can find this 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 2021! https://diabeticgourmet.com/

Double Chocolate Brownies
Applesauce replaces part of the fat, sweetener all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips—so who can resist these delicious brownies?

Recipe Ingredients:
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup semisweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:
1 – Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 – Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350° F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
Makes 16 brownies.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/16 of recipe; 1 brownie): calories 105; protein 2 g; carbohydrate 10 g; fat 7 g; cholesterol 38 mg; sodium 77 mg.
https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies

SUGAR FREE PEACH JAM

January 21, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Sugar Free Peach Jam to pass along. To make this Diabetic Friendly Jam you’ll be needing Water, Lemon Juice, Peaches, SURE-JELL, and Splenda No Calorie Sweetener. The Jam is only 10 calories and 3 carbs per serving. You can find this 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 2021! https://diabeticgourmet.com/

SUGAR FREE PEACH JAM

Ingredients

4 quarts water
1/2 cup lemon juice
3 pounds ripe peaches
3/4 cup water
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
1/2 cup Splenda No Calorie Sweetener, Granulated

Directions

1 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
2 – Combine 4 quarts of the water and lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off peaches using a paring knife. Cut peaches in half; remove pits. Place peach halves in the water and lemon juice solution to prevent browning. Cut peaches into chunks; place in food processor. Process until finely chopped. Measure exactly 3 cups of fruit.
3 – Combine peaches and 3/4 cup water in a large saucepan. Gradually add pectin, stirring until blended.
4 – Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add Splenda Granulated Sweetener stirring until Splenda Granulated Sweetener dissolves. Skim off any foam with metal spoon.
5 – Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
6 – Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
NOTES:
The flavor of succulent summer peaches really comes through in this simple recipe.

Recipe Yield: Serves: 48 Serving Size: 1 tablespoon

NUTRITIONAL INFORMATION PER SERVING:
Calories: 10
Sodium: 5 milligrams
Carbohydrates: 3 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-peach-jam

STEAK, ROASTED TOMATO AND BEAN CHILI

January 20, 2021 at 6:01 AM | Posted in chili, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a STEAK, ROASTED TOMATO AND BEAN CHILI to pass along. To make this Dish you’ll be needing Shoulder Steaks, Vegetable Oil, Green Bell Pepper, Onion, No-Salt Added Roasted Tomato Salsa, Chili Powder, Ground Cumin, 2 Cans No Salt Added Black Beans, and optional Toppings. The dish is 289 calories and 17 net carbs. So you can find this 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 2021! https://diabeticgourmet.com/

STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 – Cut beef steaks into 3/4-inch pieces.
2 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 – Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 – Return beef and accumulated juices to stockpot.
5 – Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 – Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 – Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

Appetizer of the Week – REUBEN BITES PARTY APPETIZER

December 26, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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This week’s Appetizer of the Week is REUBEN BITES PARTY APPETIZER. To make this week’s recipe you’ll need Corned Beef that’s topped with Swiss cheese, Sauerkraut, and Thousand Island Dressing. Served on Rye Bread. Perfect family Appetizer, snack, or for your your next party! So you can find this 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/

REUBEN BITES PARTY APPETIZER
A short stack of corned beef is topped with Swiss cheese, sauerkraut and Thousand Island dressing. All the big tastes of a classic Reuben sandwich in an appetizer-sized portion. You can also use left-over corned beef from St. Patrick’s Day or even kick it up a notch by using pastrami. Perfect for a party – a real crowd pleaser.

Recipe Yield: 32

Ingredients

12 ounces thinly sliced deli Corned Beef
1/2 cup Thousand Island dressing, divided
8 slices rye, swirl rye or pumpernickel bread
4 slices Swiss cheese (about 3/4 ounce each)
1 cup drained sauerkraut

Directions

1 – Preheat oven to 425F.
2 – Spread 2 teaspoons dressing on each bread slice; cut slices into quarters.
3 – Place bread pieces in a single layer on 2 baking sheets.
4 – Bake 9 to 11 minutes or until bread is lightly toasted, rotating baking sheets half way through baking.
5 – Meanwhile, cut cheese slices into quarters; cut each quarter diagonally in half to form 32 triangles.
6 – Top bread pieces evenly with Corned Beef, cheese slices and sauerkraut.
7 – Heat appetizers in 425F oven 3 to 5 minutes or until cheese is melted.
8 – Top evenly with remaining Thousand Island dressing.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 53
Fat: 2 grams
Saturated Fat: 1 grams
Fiber: .6 grams
Sodium: 236 milligrams
Cholesterol: 9 milligrams
Protein: 4 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipe/reuben-bites-party-appetizer

Diabetic Side Dish of the Week – BAKED BUTTERNUT SQUASH

December 20, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is BAKED BUTTERNUT SQUASH. To make this week’s Dish you’ll be using Butternut Squash, Ground Cinnamon, Salt, Black Pepper, and Non Stick Cooking Spray. The Dish is 60 calories and 11 net carbs per serving. So you can find this 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/

BAKED BUTTERNUT SQUASH
Enjoy the flavors of Autumn with this easy to prepare dish for baked butternut squash. This is also a great side dish for Thanksgiving and Christmas dinner.

Ingredients

2 large butternut squash, about 5 pounds
1/4 tsp ground cinnamon or allspice
1/8 tsp salt
1/8 tsp ground black pepper
Spray oil, as needed to lightly coat baking sheet

Directions

1 – Preheat oven to 350F.
2 – If not already prepared, remove seeds from squash and cut into lengthwise quarters or into large cubes.
3 – Place squash onto baking sheet that has been lightly coated with non-stick cooking spray.
4 – In a small bowl, mix together cinnamon or allspice, salt and pepper. Mist squash with water or cooking spray and dust each with mixed spices.
5 – Bake squash 30-40 minutes until tender.
6 – Serve one wedge or 1/2 cup(4 ounces) cubed squash.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 1 grams
Fiber: 5 grams
Sodium: 150 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/baked-butternut-squash

QUICK AND HEARTY TURKEY CHILI

December 19, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a QUICK AND HEARTY TURKEY CHILI. To make the Chili you’ll be needing Honeysuckle White 93/7 Lean Ground Turkey, Extra Virgin Olive Oil, Stewed Tomatoes, Spicy Chili Beans, and Chili Powder. A Quick and Easy way for some Delicious Chili! So you can find this 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/

QUICK AND HEARTY TURKEY CHILI
Recipe for Quick and Hearty Turkey Chili

Ingredients

1 package (1.2 pounds) Honeysuckle White 93/7 Lean Ground Turkey
1 tablespoon extra virgin olive oil
2 cans (14-1/2 ounce each) chopped stewed tomatoes, undrained
1 can (15 ounce) spicy chili beans
3 teaspoons chili powder

Directions

1 – Heat oil in a large nonstick skillet over medium-high heat.
2 – Crumble and cook turkey until no longer pink, about 5 minutes; drain.
3 – Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally.

Recipe Yield: Servings: 6

NUTRITIONAL INFORMATION PER SERVING:
Calories: 298
Fat: 4 grams
Saturated Fat: 0.3 grams
Fiber: 5 grams
Sodium: 785 milligrams
Cholesterol: 81 milligrams
Protein: 40 grams
Carbohydrates: 20 grams
Sugars: 7.2 grams
https://diabeticgourmet.com/diabetic-recipes/quick-and-hearty-turkey-chili

SNOWY VANILLA PECAN CRESCENTS

December 3, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for SNOWY VANILLA PECAN CRESCENTS to pass along. To make these you’ll be needing Powdered Sugar, Reduced Fat Margarine, Salt, Vanilla Extract, All Purpose Flour, Rolled Oats, and Chopped Pecans. The Crescents are 75 calories and 9 carbs per serving. You can find this 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/

SNOWY VANILLA PECAN CRESCENTS
The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.

Ingredients

1 cup powdered sugar, divided
2 sticks fat-reduced margarine, suitable for baking (must have 60-70% fat), such as Imperial or Fleischmann’s
1/4 tsp salt (optional)
2 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/4 cups rolled oats
1/2 cup pecans, finely chopped

Directions

1 – Preheat oven to 325F. In a large bowl, cream half of the sugar into the margarine, then add the salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.
2 – Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.
NOTES:
The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.

Recipe Yield: Servings: 36 Cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 4 grams
Sodium: 50 milligrams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipe/snowy-vanilla-pecan-crescents

CRANBERRY SHRIMP CEVICHE APPETIZER

November 26, 2020 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a CRANBERRY SHRIMP CEVICHE APPETIZER to pass along. To make this recipe you’ll be needing Iodized Salt, Medium Shrimp, Cranberries, Red Onion, Parsley, Jalapeno, Lemon Juice Lime Juice, Ground Black Pepper, Oregano, Tortilla Chips, and Lime Wedges. The Ceviche is 103 calories and 12 net carbs per serving. So you can find this 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/

CRANBERRY SHRIMP CEVICHE APPETIZER
Serve something different this holiday season that pairs cranberries with shrimp. You can make it look dazzling by using martini glasses (or some other stemmed glassware), but you really can use any type of cup or plate. Great for Thanksgiving, Christmas and New Years parties.

Recipe Yield: 16

Ingredients

1-1/2 teaspoons iodized salt, divided
16 ounces medium raw shrimp, thawed
1 cup dried cranberries
1/2 red onion, roughly chopped
1/2 cup fresh parsley
1/2 jalapeno, roughly chopped
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 teaspoon crushed red pepper or ground black pepper
1 teaspoon oregano
16 ounces tortilla chips
2 limes cut into wedges

Directions

1 – Bring medium pot of water to a boil. Season with 1 teaspoon salt.
2 – Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
3 – In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
4 – Add cranberry mixture to shrimp.
5 – Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
6 – Refrigerate for 1 hour.
7 -To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses.
8 – Garnish with tortilla chips and lime wedges.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 103
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Fiber: 2.3 grams
Sodium: 231 milligrams
Cholesterol: 60 milligrams
Protein: 8 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/cranberry-shrimp-ceviche-appetizerSugars: 0.8 grams

Appetizer of the Week – WARM MOLE BEAN DIP SATURDAY

November 21, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for Warm Mole Bean Dip. The recipe is made using Tomato Paste, Tomato, Salsa, Cilantro, Salt, Shredded Reduced Fat Jack Cheese, Pinto Beans, Canola Oil, Onion, Jalapeno Pepper, Spices, and Unsweetened Cocoa Powder. The Mole Dip is 100 calories and 8 net carbs per serving. So you can find this 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/

WARM MOLE BEAN DIP
Recipe for Warm Mole Bean Dip

Ingredients

1 Tbsp. tomato paste
1 small tomato, seeded and chopped
1/2 cup mild, medium or hot chunky salsa
2 Tbsp. chopped cilantro
1/2 tsp. salt, or to taste
3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
One (15-ounce) can pinto beans, rinsed and drained
2 tsp. canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano

Directions

1 – Preheat the oven to 400 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
2 – In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.
3 – In medium skillet, heat oil over medium heat. Sautee onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.
4 – Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.
5 – Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Recipe Yield: Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 3.5 grams
Saturated Fat: 1.5 grams
Fiber: 3 grams
Sodium: 370 milligrams
Protein: 5 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/warm-mole-bean-dip

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