“Meatless Monday” Recipe of the Week – Pasta with Spinach and Ricotta

March 23, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Pasta with Spinach and Ricotta. I’ve got a delicious side dish for this week’s recipe, Pasta with Spinach and Ricotta. Made using Tricolored Rotini Pasta, Nonstick Cooking Spray, Frozen Chopped Spinach, Garlic, Fat-Free Ricotta Cheese, Water, Grated Parmesan Cheese, and Salt and Black Pepper. 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/

Pasta with Spinach and Ricotta
Garnish this dish with some fresh basil leaves and you’ll feel like you’re dining at your favorite Italian restaurant!

Ingredients
8 ounces uncooked tricolored rotini pasta
Nonstick cooking spray
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 teaspoons minced garlic
1 cup fat-free or part-skim ricotta cheese
1/2 cup water
3 tablespoons grated Parmesan cheese, divided
Salt and black pepper

Directions
Yield: 4 servings
Serving size: about 3/4 cup pasta

1 – Cook pasta according to package directions. Drain well; cover and keep warm.

2 – Spray large skillet with nonstick cooking spray; heat over medium-low heat. Add spinach and garlic; cook and stir 5 minutes. Stir in ricotta, water, and 1 1/2 tablespoons Parmesan cheese. Season with salt and pepper.

3 – Add pasta to skillet; stir until well blended. Sprinkle with remaining 1 1/2 tablespoons Parmesan cheese.

Tip: For a special touch, garnish with fresh basil leaves.

Nutrition Information:
Calories: 286 calories, Carbohydrates: 48 g, Protein: 17 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 278 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pasta-spinach-ricotta/

 

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Diabetic Dessert of the Week – Italian Cheesecake

May 23, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dessert of the Week is – Italian Cheesecake. Some of the ingredients you’ll be using are; Graham Crackers, Fat Free Cream Cheese, Sugar Substitute, Fat Free Ricotta Cheese, and Egg Substitute. The recipe is from the Diabetes Self Management website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Italian Cheesecake
Ingredients
9 whole graham crackers, plus additional pieces for garnish
1/3 cup packed brown sugar
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) fat-free cream cheese, softened
1 1/2 cups sugar substitute*
1 container (15 ounces) fat-free ricotta cheese
2 eggs
1/2 cup cholesterol-free egg substitute
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups reduced-fat sour cream
Fresh strawberries (optional)
Fresh mint leaves (optional)

Directions
1 – Spray 9-inch springform pan or deep-dish pie pan with nonstick cooking spray.

2 – Place graham crackers in resealable food storage bag; crush into fine crumbs with rolling pin. Mix crumbs and brown sugar in small bowl. Stir in butter until crumbs are moistened. Press crumb mixture into bottom and 1 inch up side of prepared pan. Refrigerate crust while preparing filling.

3 – Preheat oven to 300°F. Beat cream cheese and sugar substitute in large bowl with electric mixer at medium speed until smooth. Add ricotta; beat until blended. Slowly add eggs and egg substitute; beat until well blended. Beat in cornstarch, flour, and vanilla. Beat in sour cream just until blended. Pour filling into prepared crust; place pan on baking sheet.

4 – Bake 1 hour and 30 minutes to 1 hour and 40 minutes or until top of cheesecake is golden and just set. Cool completely in pan on wire rack. Refrigerate 8 hours or overnight. Garnish with strawberries, mint, and graham cracker pieces.

*Note: This recipe was tested using sucralose-based sugar substitute.

Yield: 18 servings.

Nutrition Facts Per Serving:
Calories: 154 calories, Carbohydrates: 15 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 47 mg, Sodium: 296 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/italian-cheesecake/

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