Diabetic Dessert of the Week – Cantaloupe-Berry Salad with Mint-Yogurt Dressing

July 1, 2021 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 Cantaloupe-Berry Salad with Mint-Yogurt Dressing. To make this week’s Recipe you’ll be needing Cantaloupe, Fresh Berries, Fresh Mint, Fat Free Plain Yogurt, Honey, Splenda, and Grated Lemon Zest. Salad or Dessert? 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/

Cantaloupe-Berry Salad with Mint-Yogurt Dressing
A delightfully light and refreshing summer salad featuring fresh and juicy cantaloupe and blueberries!

Ingredients
Preparation time: 15 minutes

1 whole cantaloupe, about 5 inches in diameter
1 cup fresh blueberries, washed and drained
4 sprigs fresh mint (for garnish)
1 cup fat-free plain yogurt
1 tablespoon finely chopped fresh mint leaves
1 tablespoon honey
2 packets Splenda
1 teaspoon grated lemon zest

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Cut cantaloupe in half and remove seeds from internal cavity. Carefully remove flesh from rind with a sharp knife. Cut melon into bite-size pieces (should yield about 3 cups). In a medium bowl, mix melon with berries. In a small bowl, combine dressing ingredients with a small whisk or spoon. Scoop 1 cup of fruit into a serving dish, and top with 1/4 cup of dressing. Add 1 sprig of mint for garnish.

Nutrition Information:
Calories: 120 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 62 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/cantaloupe-berry-salad-with-mint-yogurt-dressing/

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Diabetic Dessert of the Week – Orange Almond Cake

March 26, 2020 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dessert of the Week is a Orange Almond Cake. To make this week’s recipe you’ll need All-Purpose Flour, Baking Powder, Baking Soda, Salt, Granulated Sugar, Almond Paste, Eggs, Cholesterol-free egg substitute, Grated Orange Peel, Vanilla, Powdered Sugar, and Fresh Berries. This sounds like a winning recipe to me! 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/

Orange Almond Cake
Perfect paired with fresh berries, this cake makes a heavenly dessert!

Ingredients
2/3 cup all-purpose flour, plus additional for dusting pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup almond paste
2 eggs
1/2 cup cholesterol-free egg substitute
2 teaspoons grated orange peel
1 teaspoon vanilla
2 teaspoons powdered sugar
Fresh berries (optional)

Directions
Yield: 10 servings

1 – Preheat oven to 350°F. Cut circle of parchment paper to fit inside 9-inch round springform or cake pan. Spray pan with nonstick cooking spray. Place paper circle on bottom of pan; spray with cooking spray and dust with flour.

2 – Combine 2/3 cup flour, baking powder, baking soda, and salt in small bowl. Beat granulated sugar and almond paste in large bowl with electric mixer at medium speed until blended. Beat in eggs, egg substitute, orange peel, and vanilla until smooth. Beat in flour mixture just until blended. Pour batter into prepared pan.

3 – Bake 35 minutes or until toothpick inserted into center comes out with moist crumbs. Cool completely in pan on wire rack.

4 – Remove side of pan; transfer cake to platter. Sprinkle with powdered sugar; serve with berries, if desired.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 42 mg, Sodium: 176 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/orange-almond-cake/

 

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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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