Diabetic Dessert of the Week – MINI CHOCOLATE MINT CHEESECAKES

August 15, 2019 at 6:02 AM | Posted in dessert, 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 – MINI CHOCOLATE MINT CHEESECAKES. Even with Diabetes you still enjoy a Delicious and Diabetic Friendly Dessert like MINI CHOCOLATE MINT CHEESECAKES. It’s only 100 calories and 9 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MINI CHOCOLATE MINT CHEESECAKES

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creame de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream

Directions

1 – Heat oven to 325F.
2 – In small bowl, combine crushed cookie crumbs and melted butter.
3 – Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
4 – In mixing bowl, beat cream cheese and sugar until blended.
5 – Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
6 – Pour evenly over crumbs.
7 -Bake 20 minutes.
8 – Cool. Refrigerate until serving.
9 – Before serving, top with a dollop of sweetened whipped cream.
NOTES:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.

Recipe Yield: Makes 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 55 milligrams
Cholesterol: 25 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes

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Diabetic Dessert of the Week – MINT CHEESECAKE BARS

August 8, 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 – MINT CHEESECAKE BARS. Replacing Sugar in the Dessert will be Splenda sweetener. Graham Crackers, Reduced Fat Cream Cheese, Eggs, Semisweet Chocolate are just some of the other ingredients that you’ll be needing. The recipe comes from the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MINT CHEESECAKE BARS

Recipe Yield: 20 Servings

Ingredients

Crust

2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1-1/4 cups graham cracker crumbs
1/3 cup light butter, melted
Filling

12 ounces reduced fat cream cheese
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
2 drops green food color
Chocolate Drizzle
12 (1 ounce) squares semisweet chocolate

Directions

1 – Preheat oven to 350 degrees F.
2 – Spray one eight-inch square pan with baking spray. Set aside
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.
4 – Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.
5 – Pour over prepared crust.
6 – Bake in preheated oven for 30 minutes, or until firm.
7 – Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Calories from fat: 100
Fat: 11 grams
Saturated Fat: 6 grams
Fiber: 1 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 15 grams
Sugars: 11 grams
https://diabeticgourmet.com/diabetic-recipe/mint-cheesecake-bars

ROASTED CARROTS AND PARSNIPS

April 30, 2019 at 6:01 AM | Posted in carrots, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a perfect Diabetic Friendly Side Dish to go with the HERB-RUBBED BEEF ROAST WITH ROASTED CAULIFLOWER for your Easter Dinner, ROASTED CARROTS AND PARSNIPS. Easy to prepare and only 90 calories per serving! Make your Easter Dinner not only a Delicious one but a Healthy one also. It’s another one 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/

ROASTED CARROTS AND PARSNIPS

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup chopped fresh parsley

Directions

1 – Heat oven to 425F.
2 – Cut carrots and parsnips in half then in half lengthwise.
3 – Place on large rimmed baking pan toss with olive oil.
4 – Season with salt and pepper.
5 – Bake 30 to 40 minutes or until parsnips are tender, stirring once.
6 – Sprinkle with parsley.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Fat: 3.5 grams
Saturated Fat: 0.5 grams
Fiber: 4 grams
Sodium: 40 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/roasted-carrots-and-parsnips

Diabetic Dish of the Week – TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS

April 9, 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 – TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS. Shrimp Lover’s Alert! Grab your Wok and get ready to enjoy a Diabetic Friendly Shrimp Recipe. Some of the ingredients you’ll need are; Shrimp, Mushrooms, Bell Peppers, Pineapple, Brown Rice and more! The recipe is from the Diabetic Gourmet Magazine which is stocked full of healthy and delicious Diabetic Friendly Recipes! So check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS
Ingredients

3/4 cup fat-free, reduced-sodium chicken broth, divided
2 tsp. cornstarch
2 Tbsp. lite Teriyaki sauce
1/8 tsp. ground pepper
2 Tbsp. canola oil, divided
3/4 lb. medium shrimp, shelled and deveined
1 Tbsp. grated or minced ginger
1 large garlic clove, minced
8 large white mushrooms, stemmed and quartered
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup fresh pineapple, in 1-inch cubes
Cooked brown rice

Directions

1 – Pour 1/4 cup of broth into small bowl. Add cornstarch and whisk to blend. Add remaining broth, Teriyaki sauce and ground pepper. Set seasoning sauce aside.
2 – In wok, heat 1 tablespoon of oil over high heat. Add shrimp and stir-fry until they look pink, 2-3 minutes. Turn shrimp out into bowl.
3 – Add remaining oil to wok. Stir-fry ginger and garlic until fragrant, 30 seconds. Add mushrooms and peppers and stir-fry until mushrooms look moist, 2 minutes. Add pineapple and return shrimp to wok. Stir seasoning sauce and pour it into pan. Stir-fry until the sauce thickens and boils, about 2 minutes. The shrimp should be white in the center. Serve immediately. Can be accompanied by cooked brown rice, if desired (not included in nutritional information).

Recipe Yield: 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 200
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 190 milligrams
Protein: 20 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/teriyaki-shrimp-stir-fry-with-pineapple-and-peppers

Soup Special of the Day!…….Mexican Chicken Soup

July 9, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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This week’s Soup Special of the Day is Mexican Chicken Soup. Chicken combined with Zucchini, Peas, Carrots, Avocados, Garlic, and Spices. It’s from the Diabetic Gourmet Magazine website which is loaded with delicious and Diabetic Friendly recipes like this one. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Mexican Chicken Soup

Yield: 10 servings.
Serving Size: 1-1/2 cups.

Ingredients

1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced

Directions

1 – In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
2 – Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
3 – Add chicken, zucchini and peas.
4 – Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

Nutritional Information (Per Serving)
Calories: 250
Protein: 33g
Sodium: 280 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 1.5g
Dietary Fiber: 5g
Carbohydrates: 14g

http://diabeticgourmet.com/recipes/html/1206.shtml

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