Cheesy Soft Pretzel Twists

February 13, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I have a recipe for some Cheesy Soft Pretzel Twists. To make these Soft Pretzels you’ll be needing Cooking Spray, Reduced-Fat Finely Shredded Cheddar Cheese, Garlic Powder, Oregano, Dry Yeast Hot Roll Mix, All Purpose Flour, Egg Whites, Water, Salt, and Poppy Seeds. The Pretzels are 139 calories and 21 net carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/

Cheesy Soft Pretzel Twists
Ingredients
Preparation time: 45 minutes
Baking time: 14–16 minutes per pan

Cooking spray
1 cup (4 ounces) reduced-fat finely shredded Cheddar cheese
1/8 teaspoon garlic powder
1/2 teaspoon oregano
1 package (16 ounces) dry yeast hot roll mix, plus ingredients to prepare
All-purpose flour (to prevent sticking)
1 egg white
1 tablespoon water
1/4 teaspoon salt
2 teaspoons poppy seeds

Directions
Yield: 16 pretzels
Serving size: 1 pretzel

1 – Preheat oven to 375ºF. Coat two baking sheets with cooking spray and set aside. In a small bowl, mix together cheese, garlic powder, and oregano; set aside.

2 – Prepare hot roll mix dough according to package directions (the dough does not need to rise). On a clean, floured surface using clean, floured hands, divide the dough into four equal portions (a sharp knife or pizza cutter works well to cut dough). Shape each portion into a ball. Take one dough ball at a time and divide it into four equal pieces (for a total of 16 pieces). Roll each piece into an 8-inch rope. On a floured surface, pat each rope out until it’s 1 1/2 inches wide. Sprinkle each lightly with cheese mixture. Fold each rope over lengthwise and pat to seal. (You now have sixteen 8-inch dough ropes stuffed with cheese.) Place dough ropes on baking sheets and twist into pretzel shape (pretzels do not need to rise).

3 – In a small bowl, whisk together egg white and water until frothy. Brush pretzels well with egg white mixture (this helps the pretzels brown during baking), sprinkle with salt, then poppy seeds.

4 – Bake for 14–16 minutes, or until golden brown (watch closely during last few minutes of baking). Transfer to a cooling rack.

* Store leftovers in an airtight container or a zip-top bag in the refrigerator. Warm slightly before eating (a toaster oven works nicely to restore outer crispness to pretzels).

TIP: Try warm pizza sauce for dipping.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 22 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 297 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/snack/cheesy-soft-pretzel-twists/

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* 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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Diabetic Dish of the Week – Crustless Ham and Asparagus Quiche

January 26, 2021 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 Crustless Ham and Asparagus Quiche. To make this week’s recipe you’ll be needing Asparagus, Red Bell Pepper, Low Fat 1% Milk, All purpose Flour, Egg Whites, Egg, Deli Ham, Basil, Salt, Pepper, and Finely Shredded Swiss Cheese. The Dish is 138 calories and 7 net carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/

Crustless Ham and Asparagus Quiche
This low-carb quiche delivers two things: golden crispiness on the outside and 100 percent delectable flavor on the inside!

Ingredients
2 cups sliced asparagus (1/2-inch pieces)
1 red bell pepper, chopped
1 cup low-fat (1%) milk
2 tablespoons all-purpose flour
4 egg whites
1 egg
1 cup chopped cooked deli ham
2 tablespoons chopped fresh tarragon or basil
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/2 cup finely shredded Swiss cheese

Directions
Yield: 6 servings
Serving size: 1/6 of recipe

1 – Preheat oven to 350°F. Combine asparagus, bell pepper, and 1 tablespoon water in microwavable bowl. Cover with waxed paper; microwave on HIGH 2 minutes or until vegetables are crisp-tender. Drain vegetables.

2 – Whisk milk and flour in large bowl. Whisk in egg whites and egg until well combined. Stir in vegetables, ham, tarragon, salt, if desired, and black pepper. Pour into 9-inch pie plate. Bake 35 minutes. Sprinkle cheese over quiche; bake 5 minutes or until center is set and cheese is melted. Let stand 5 minutes before serving. Cut into 6 wedges.

Variations: Add 1 clove minced garlic. Add 2 tablespoons chopped green onion.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 8 g, Protein: 13 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 25 mg, Sodium: 439 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/crustless-ham-and-asparagus-quiche/

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* 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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One of America’s Favorites – Soufflé

December 28, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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A chocolate soufflé

A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow”, “to breathe”, “to inflate” or “to puff”.

The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.

 

Soufflés are typically prepared from two basic components:

1 – a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base

Cheese soufflés

2 – egg whites beaten to a soft peak
The base provides the flavor and the egg whites provide the “lift”, or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés and jam, fruits, berries, chocolate, banana and lemon for dessert soufflés.

Soufflés are generally baked in individual ramekins of a few ounces or soufflé dishes of a few liters: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides, and fluted exterior borders. The ramekin, or other baking vessel, may be coated with a thin film of butter to prevent the soufflé from sticking. Some preparations also include adding a coating of sugar, bread crumbs, or a grated hard cheese such as Parmesan inside the ramekin in addition to the butter; some cooks believe this allows the soufflé to rise more easily.

After being cooked, a soufflé is puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with a sauce atop the soufflé, such as a sweet dessert sauce, or with a sorbet or ice-cream on the side. When served, the top of a soufflé may be punctured with serving utensils to separate it into individual servings. This can also enable a sauce to integrate into the dish.

A chocolate soufflé with lava center served with ice cream

 

There are a number of both savory and sweet soufflé flavor variations. Savory soufflés often include cheese, and vegetables such as spinach, carrot and herbs, and may sometimes incorporate poultry, bacon, ham, or seafood for a more substantial dish. Sweet soufflés may be based on a chocolate or fruit sauce (lemon or raspberry, for example), and are often served with a dusting of powdered sugar. Frugal recipes sometimes emphasize the possibilities for making soufflés from leftovers.

A soufflé may be served alone or with ice cream, fruit, or a sauce.

Apple soufflé is made by lining a cake tin with pureed rice that has been boiled in sweetened milk and baking it in this until it sets. The rice “border” is filled with thickened apple marmalade and whipped egg whites and baked until it rises.

 

 

Mocha Swirl Cheesecake

December 24, 2020 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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I also have a recipe for a Mocha Swirl Cheesecake to pass along. To make this Cheesecake some of the ingredients you’ll be needing are Reduced Fat Cream Cheese, Equal Spoonful, Eggs, Egg Whites, Instant Coffee Crystals, Unsweetened Cocoa Powder and more! Also included is the recipe for the Pie Crust. This recipe is also from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Mocha Swirl Cheesecake
Eye catching dessert of cheesecake with a coffee-chocolate mixture swirled throughout. This cheesecake has 47% fewer calories than the original thanks to Equal® and reduced fat dairy products.

Recipe Ingredients:
Crust:
1 cup chocolate wafer crumbs
1/2 cup chopped pecans or almonds
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal® Spoonful*

Cheesecake:
3 (8-ounce each) packages reduced-fat cream cheese, softened
3/4 cup Equal® Spoonful**
2 large eggs
2 large egg whites
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla extract
3 tablespoons Equal® Spoonful***
1 1/4 teaspoons instant coffee crystals
1 teaspoon unsweetened cocoa powder

Cooking Directions:
1 – For Crust: Combine chocolate crumbs, pecans, butter and 3 tablespoons Equal®. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
2 – For Cheesecake: Beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
3 – Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal®, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
4 – Bake in preheated 325°F oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.
Makes 16 servings.

*May substitute 4 1/2 packets Equal sweetener

**May substitute 18 packets Equal sweetener

***May substitute 4 1/2 packets Equal sweetener

Nutritional Information Per Serving (1/16 of recipe): calories 171, protein 7 g, carbohydrate 9 g, fat 12 g, cholesterol 56 mg, sodium 283 mg.
https://www.cooksrecipes.com/diabetic/mocha_swirl_cheesecake_recipe.html

Diabetic Dessert of the Week – CLASSIC CARROT CAKE

November 12, 2020 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 a CLASSIC CARROT CAKE. Some of the ingredients you’ll be needing are All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Egg Beaters, Egg Whites, Granulated Splenda No Calorie Sweetener, Honey, Applesauce, Shredded Carrots, Walnuts and more! 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/

CLASSIC CARROT CAKE
A great classic dessert and it has less carbs.

Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray

Directions

1 – Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2 – In small bowl whisk together egg whites and eggbeaters. Set aside.
3 – In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4 – Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

NOTES:
A great classic dessert and it has less carbs.

Recipe Yield: Yield: 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 270 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Sugars: 16 grams
https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake

“Meatless Monday” Recipe of the Week – Chickpea Burgers

November 2, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Chickpea Burgers. To make this week’s recipe you’ll be needing Chickpeas, Carrots, Herbed Croutons, Parsley, Onion, Egg Whites, Garlic, Grated Lemon Peel, Salt, Pepper Cooking Spray, Whole Grain Hamburger Buns, and Tomato Slices. 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/

Chickpea Burgers
Chickpeas, lentils and other legumes are the ideal diabetes management trifecta: They lower blood sugar after meals, lower “bad” (LDL) cholesterol and increase “good” (HDL) cholesterol. Work

some into your meal plan with these tasty vegetarian burgers!

Ingredients
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup chopped carrots
1/3 cup herbed croutons
1/4 cup chopped fresh parsley
1/4 cup chopped onion
1 egg white
1 teaspoon minced garlic
1 teaspoon grated lemon peel
1/2 teaspoon black pepper
1/8 teaspoon salt (optional)
Nonstick cooking spray
4 whole-grain hamburger buns
Tomato slices, lettuce leaves and salsa (optional)

Directions
Yield: 4 servings
Serving size: 1 burger

1. Place chickpeas, carrots, croutons, parsley, onion, egg white, garlic, lemon peel, pepper and salt, if desired, in food processor; process until blended. Shape mixture into 4 patties.

2. Spray large nonstick skillet with cooking spray; heat over medium heat. Cook patties 4 to 5 minutes, or until bottoms are browned. Spray tops of patties with cooking spray; turn and cook 4 to 5 minutes, or until browned.

3. Serve burgers on buns with tomato, lettuce and salsa, if desired.

Nutrition Information:
Calories: 271 calories, Carbohydrates: 48 g, Protein: 11 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 272 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chickpea-burgers/

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* 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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Granola Bars

October 24, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’m passing along a recipe for Granola Bars. These Delicious and Healthy Bars are made using Low Fat Granola, Stevia in the Raw, Sweetened Dried Cranberries, Almonds, Ground Cinnamon, Almond Extract, Egg, and Egg Whites. The Granola Bars are 80 calories and 10 net carbs per Bar. 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/

Granola Bars
Containing just six wholesome ingredients, these wholesome, low-carb Granola Bars are the perfect snack for your next adventure!

Ingredients
Preparation time: 15 minutes
Baking time: 20 minutes

2 cups low-fat granola
2 tablespoons Stevia in the Raw
1/4 cup sweetened, dried cranberries
1/4 cup almonds, chopped
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 large egg plus 1 egg white, lightly beaten

Directions
Yield: 12 bars
Serving size: about 1 ounce

1 – Preheat oven to 350˚F. Line the bottom and sides of an 8-inch square baking pan with wax paper or parchment paper, leaving a margin of paper along the top edges of the pan. Mix the first five ingredients together. In another bowl, mix the almond extract into the lightly beaten eggs. Pour the egg mixture over the dry ingredients and mix until evenly distributed. Press mixture into the prepared baking pan. Bake for 20 minutes or until lightly browned. Cool pan on a wire rack 5 minutes. Carefully grasp the edges of the wax paper to lift the bars from the pan. Place on a cutting board and cut into 12 bars with a sharp knife. Let cool completely, then store in an airtight container.

Nutrition Information:
Calories: 80 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 2.5 g, Saturated Fat: 0 g, Cholesterol: 15 mg, Sodium: 40 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/granola-bars/

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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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Diabetic Dessert of the Week – LEMON MERINGUE PIE

October 15, 2020 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 a LEMON MERINGUE PIE. Enjoy the classic Dessert of a LEMON MERINGUE PIE, but this one is Diabetic Friendly! 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/

LEMON MERINGUE PIE

Ingredients

For Pie Filling:
Pastry for single-crust 9-inch pie
2-1/4 cups water
1/2 cup fresh lemon juice or frozen lemon juice concentrate*
1/2 cup cornstarch
2 eggs
2 egg whites
1-1/2 teaspoons grated lemon peel
1-1/2 cups Equal Spoonful or Granulated**
2 tablespoons stick butter or margarine
1 to 2 drops yellow food coloring (optional)

For Meringue:
3 egg whites
1/4 teaspoon cream tartar
2/3 cup Equal Spoonful or Granulated***
* Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate

** May substitute 36 packets Equal sweetener

Directions

1 – For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
2 – Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.
3 – Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.
4 – For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
5 – Bake pie in 425F oven about 5 minutes or until meringue is lightly browned.
6 – Cool completely on wire rack. Cut pie into wedges.

Recipe Yield: Serves: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 178
Fat: 9 grams
Sodium: 133 milligrams
Cholesterol: 65 milligrams
Protein: 5 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipes/lemon-meringue-pie

“Meatless Monday” Recipe of the Week – Cauliflower Potato Pancakes

October 12, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cauliflower Potato Pancakes. Made using Yukon Gold Potatoes, Cauliflower, Whole Wheat Flour, Eggs, Egg Whites, Chives, Baking Powder, Salt, Vegetable Oil, and Light Sour Cream. The Cauliflower Potato Pancakes are 89 calories and 12 net carbs per serving. 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/

Cauliflower Potato Pancakes
Cauliflower brings down the carbohydrate content of these potato pancakes — without affecting the flavor!

Ingredients
1 1/2 cups cubed Yukon Gold potatoes
3 cups roughly chopped cauliflower
1/3 cup whole wheat flour
1 egg, lightly beaten
1 egg white
1 tablespoon chopped fresh chives, plus additional for garnish
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons vegetable oil, divided
Light sour cream (optional)

Directions
Yield: 6 servings
Serving size: 2 pancakes

1 – Bring large saucepan of water to a boil. Add potatoes and cauliflower; reduce heat. Simmer 10 minutes or until fork-tender. Drain potatoes and cauliflower. Let stand 5 to 10 minutes or until cool enough to handle.

2 – Gently mash potatoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder, and salt; mix well.

3 – Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop 1/4 cupfull potato mixture into skillet; flatten slightly. Cook 5 to 7 minutes per side or until golden brown. Repeat with remaining oil and potato mixture.

4 – Serve with sour cream, if desired. Garnish with additional chives.

Nutrition Information:
Calories: 89 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 313 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/cauliflower-potato-pancakes/

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.
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Appetizer of the Week – Mashed Potato Puffs

October 10, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is – Mashed Potato Puffs. To make this week’s Dish you’ll be needing Mashed Potatoes, Broccoli, Egg Whites, and Shredded Parmesan Cheese. There’s only 63 calories and 7 net carbs per serving. 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/

Mashed Potato Puffs
Low carb, fluffy, and the perfect accompaniment to meat or poultry!

Ingredients
1 cup prepared mashed potatoes
1/2 cup finely chopped broccoli or spinach
2 egg whites
4 tablespoons shredded Parmesan cheese, divided

Directions
Yield: 18 puffs
Serving size: 3 puffs

1 – Preheat oven to 400°F. Spray 18 mini (1 3/4-inch) muffin cups with nonstick cooking spray.

2 – Combine mashed potatoes, broccoli, egg whites and 2 tablespoons cheese in large bowl; mix well. Spoon evenly into prepared muffin cups. Top evenly with remaining 2 tablespoons cheese.

3 – Bake 20 to 23 minutes or until golden brown. To remove from pan, gently run knife around outer edges and lift out with fork. Serve warm.

Nutrition Information:
Calories: 63 calories, Carbohydrates: 8 g, Protein: 32 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 99 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/mashed-potato-puffs/

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.
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