Diabetic Dessert of the Week – Pumpkin Custard

October 29, 2020 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 Pumpkin Custard. To make this week’s recipe you’ll be needing Cooking Spray, Canned Solid Pumpkin, Pumpkin Pie Spice, Salt, Evaporated Milk, Egg Substitute, Dark Brown Sugar, Dried Cherries, Low Fat Granola, and Water. The Custard is 141 calories and 22 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/

Pumpkin Custard
Get into a fall state of mind with this indulgent custard, full of pumpkin pie spice and everything nice! Serve warm or chilled.

Ingredients
Nonstick cooking spray
1 can (15 ounces) solid-pack pumpkin
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
3/4 cup fat-free evaporated milk
3 eggs or 3/4 cup egg substitute
1/4 cup packed dark brown sugar
2 tablespoons chopped dried cherries
2 tablespoons low-fat granola
4 cups boiling water

Directions
Yield: 6 servings
Serving size: 1/2 cup

1. Preheat oven to 350°F. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. Place cups in 13×9-inch baking pan. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended.

2. Heat milk in small saucepan until steaming but not boiling. Meanwhile, whisk eggs and sugar in medium bowl until smooth. Gradually whisk hot milk into egg mixture. Whisk in pumpkin mixture. Spoon mixture evenly into prepared cups; sprinkle with cherries and granola.

3. Place baking pan in oven; pour boiling water into pan until water reaches halfway up sides of custard cups.

4. Bake 25 to 30 minutes or until knife inserted into centers comes out clean. Remove cups to wire rack. Serve custards warm or chilled.

Nutrition Information:
Calories: 141 calories, Carbohydrates: 24 g, Protein: 7 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 107 mg, Sodium: 134 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-custard/

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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.
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Greens and Pear with Maple-Mustard Dressing

October 13, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salad | Leave a comment
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I have a Salad Recipe to pass along for all of you, Greens and Pear with Maple-Mustard Dressing. Some of the ingredients you’ll be needing are Maple Syrup, Dijon Mustard, Salad Greens, Red Pear, Dried Cherries, Chopped Walnuts and more! 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/

Greens and Pear with Maple-Mustard Dressing
A quick and easy salad that’s bursting with fall flavors!

Ingredients
1/4 cup maple syrup
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon balsamic or cider vinegar
1/8 teaspoon black pepper
4 cups torn mixed salad greens
1 medium red pear, cored and thinly sliced
1/4 cup sliced green onions
3 tablespoons dried cherries
2 tablespoons plus 2 teaspoons chopped walnuts, toasted*

Directions
Yield: 4 servings
Serving size: 1/4 of total recipe

1 – Whisk maple syrup, mustard, oil, vinegar, and pepper in small bowl until well blended.

2 – Combine greens, pear, green onions, cherries, and walnuts in large serving bowl. Drizzle with dressing; gently toss to coat.

*Note: To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until fragrant, stirring occasionally.

Nutrition Information:
Calories: 179 calories, Carbohydrates: 29 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 112 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/greens-and-pear-with-maple-mustard-dressing/

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 Dish of the Week – Dried Cherry and Almond Scones

March 21, 2017 at 5:40 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is, Dried Cherry and Almond Scones. The recipe comes from the CooksRecipes website. The Cooks site has great selection of recipes to satisfy all tastes and cuisines. Check it out soon. Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html

 

 

Dried Cherry and Almond Scones

Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.

Recipe Ingredients:

1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.

 

Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
http://www.cooksrecipes.com/diabetic/dried_cherry_and_almond_scones_recipe.html

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