Appetizer of the Week – Apple-Raspberry Granola Skillet

November 13, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is an Apple-Raspberry Granola Skillet. To make this week’s Appetizer you’ll be needing Reduced Fat Granola (without raisins), Water, Lemon Juice, Cornstarch, Apples, Ground Cinnamon, Frozen Unsweetened Raspberries, Sugar Substitute, Vanilla, and Almond Extract. There’s 86 calories and 17 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/

Apple-Raspberry Granola Skillet
This seasonal granola comes together quickly and makes a perfect breakfast or snack before hitting the hiking trails. It’s a perfect way to make use of your apple-picking haul!

Ingredients
1 cup reduced-fat granola without raisins
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons cornstarch
1 pound apples, cored and sliced
1/2 teaspoon ground cinnamon
4 ounces frozen unsweetened raspberries
3 packets sugar substitute
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Directions
Yield: 8 servings
Serving size: 1/2 cup

1. Place granola in small resealable food storage bag; seal tightly. Crush to coarse crumb texture; set aside.

2. Combine water, lemon juice, and cornstarch in small bowl; stir until cornstarch is completely dissolved.

3. Combine apples, cornstarch mixture, and cinnamon in 10-inch skillet; stir until blended. Heat over medium-high heat. Bring to a boil. Boil 1 minute, or until thickened, stirring constantly.

4. Remove skillet from heat. Gently fold in raspberries, sugar substitute, vanilla, and almond extract. Sprinkle granola crumbs evenly over top. Let stand, uncovered, 30 minutes.

Nutrition Information:
Calories: 86 calories, Carbohydrates: 19 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 31 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/apple-raspberry-granola-skillet/

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RASPBERRY ICE BAR

June 24, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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I have a real Summer Treat to pass along, RASPBERRY ICE BAR. To make this Ice Bar you’ll be needing Frozen Unsweetened Raspberries, Orange Juice, Lemon Juice, Splenda Granulated No Calorie Sweetener, and Orange Zest. There’s 70 calories and 11 net carbs per serving. 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 2021! https://diabeticgourmet.com/

RASPBERRY ICE BAR
Serve in a small wine glass for a light, refreshing ending to any meal. Can also be frozen as a raspberry popsicle. Recipe for Raspberry Ice Bar from our Dessert recipe section.

Ingredients

3 (12 ounce) packages frozen unsweetened raspberries, thawed
3/4 cup orange juice
1 tablespoon fresh lemon juice
1 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon grated orange zest

Directions

1 – Process first raspberries, orange juice, lemon juice, and Splenda Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
2 – Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
3 – Popsicle Alternative: You can also pour the mixture from step 1 into a pop mold and freeze until solid. Then remove from the mold and serve as a raspberry popsicle.

NOTES:
Serve in a small wine glass for a light, refreshing ending to any meal. Can also be frozen as a raspberry popsicle.

Recipe Yield: Serves: 8 Serving Size: 1/2 cup raspberry ice

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fiber: 4 grams
Protein: 2 grams
Carbohydrates: 15 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipes/raspberry-ice-bar

Diabetic Dessert of the Week – Cold and Creamy Fruit Cups

January 21, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Cold and Creamy Fruit Cups. To make this week’s recipe you’ll be needing Fat Free Cream Cheese, Fat Free Sour Cream, Equal Spoonful, Lemon Juice, Canned Peaches, Frozen Unsweetened Blueberries, Frozen Unsweetened Raspberries, Canned Pineapple, Canned Mandarin Oranges, and Peach Halves. The Dessert is 75 calories and 14 carbs per serving. The recipe is 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 2021! https://www.cooksrecipes.com/index.html

Cold and Creamy Fruit Cups
A refreshing creamy frozen dessert filled with peaches, oranges and berries. Because it’s made ahead, this is a great treat for unexpected guests.

Recipe Ingredients:
1 (8-ounce) package fat-free cream cheese
1 cup fat-free sour cream
1/3 cup Equal® Spoonful*
2 to 3 teaspoons lemon juice
1 cup coarsely chopped fresh or canned drained peaches
1 cup fresh or frozen unsweetened blueberries
1 cup fresh or frozen unsweetened raspberries or halved or quartered strawberries
1 cup cubed fresh or canned drained pineapple
1 (11-ounce) can Mandarin orange segments, drained
12 pecan halves (optional)

Cooking Directions:
1 – Beat cream cheese, sour cream, Equal® and lemon juice in mixing bowl on medium speed of mixer until smooth and well combined. Fold in fruit by hand.
2 – Spoon mixture into 12 paper-lined muffin cups or spread into 11 x 7-inch baking dish. Garnish with pecan halves, if desired.
3 – Freeze 6 to 8 hours or until firm. Let stand at room temperature 10 to 15 minutes or until slightly softened before serving.
Makes 12 fruit cups.

*May substitute 8 packets Equal sweetener

Tip: If 11x7x2-inch baking dish is used, cut dessert into squares and serve on small plates with Raspberry Sauce or Strawberry Sauce, if desired. The fruit mixture can also be spooned into hollowed out orange halves and frozen. Cut thin slice from bottom of orange halves so they will stand. Place in muffin cups to freeze.

Nutritional Information Per Serving (1 fruit cup): calories 75, protein 5 g, carbohydrate 14 g, fat 0 g, cholesterol 3 mg, sodium 130 mg.

Food Exchanges: 1 very lean meat, 1 fruit.
https://www.cooksrecipes.com/diabetic/cold_and_creamy_fruit_cups_recipe.html

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