Diabetic Dessert of the Week – Pumpkin Tartlets

November 18, 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 Pumpkin Tartlets. To make this week’s Dessert you’ll be needing Refrigerated Pie Crust, Solid Pack Pumpkin, Fat Free Skim Milk, Egg, Sugar Substitute, Granulated Sugar, Ground Cinnamon, Vanilla, Salt, Ground Nutmeg, Ground All Spice, and Fat Free Whipped Topping. There are 122 calories, and 16 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/

Pumpkin Tartlets
Whether you’re looking for a party-perfect treat to serve up on Halloween or a dessert for your Thanksgiving table, this pumpkin-packed recipe is sure to delight!

Ingredients
Nonstick cooking spray
1 refrigerated pie crust (half of 15-ounce package)
1 can (15 ounces) solid-pack pumpkin
1/4 cup fat-free (skim) milk
1 egg
3 tablespoons sugar substitute*
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground allspice
1 1/2 cups fat-free whipped topping

Directions
Yield: 12 servings
Serving size: 1 tartlet

1. Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray.

2. Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.

3. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.

4. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes more, or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Spoon 2 tablespoons whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon and/or nutmeg, if desired.

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

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-tartlets/

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“Meatless Monday” Recipe of the Week – Open-Face Pear and Walnut Breakfast Sandwiches

October 25, 2021 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 an Open-Face Pear and Walnut Breakfast Sandwiches. To make this week’s recipe you’ll be needing Pears, Unsweetened Applesauce, Walnuts, Sugar Substitute, Ground Cinnamon, Ground Nutmeg, Multigrain Bread, Shredded Swiss Cheese, and Dried Cranberries. 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/

Open-Face Pear and Walnut Breakfast Sandwiches
Tired of the same old spread at breakfast? You’ll love this seasonal fall sandwich, featuring the flavors of pears, walnuts, cinnamon, and cranberries!

Ingredients
2 pears, peeled and chopped
1/2 cup unsweetened applesauce
3 tablespoons chopped walnuts
2 tablespoons sugar substitute*
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 slices multigrain bread
1/3 cup finely shredded Swiss cheese
Chopped dried cranberries

Directions
Yield: 4 servings
Serving size: 1 slice bread with 1/4 cup topping

1. Preheat oven to 425°F. Combine pears, applesauce, walnuts, sugar substitute, cinnamon, and nutmeg in medium bowl.

2. Toast bread; place on nonstick baking sheet. Top evenly with pear mixture. Sprinkle with cheese. Bake 8 minutes, or until cheese melts.

3. Garnish with cranberries.

*This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 194 calories, Carbohydrates: 30 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 3 mg, Sodium: 139 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/breakfast/open-face-pear-and-walnut-breakfast-sandwiches/

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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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Acorn Squash Stuffed with Spicy Apples

October 10, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for an Acorn Squash Stuffed with Spicy Apples. This one has Fall Recipe written all over it! To make this Dish you’ll be needing Acorn Squash, Apple, Butter, Brown Sugar, Ground Cinnamon, Ground Nutmeg and Ground Cloves. 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

Acorn Squash Stuffed with Spicy Apples
This is an ideal side dish for the holidays, but don’t let that stop you from serving it anytime during the fall and winter season.

Recipe Ingredients:
1 acorn squash, halved
1 apple, peeled cored and sliced
2 teaspoons butter
2 teaspoons brown sugar, firmly packed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 dash ground cloves

Cooking Directions:
1 – Preheat the oven to 350°F (175°C).
2 – Grease a 1-quart baking dish.
3 – Halve an acorn squash and remove the seeds.
4 – Place the squash, skin side up, in the dish and cover. Bake for 30 minutes.
5 – In a medium bowl combine the apple, butter, brown sugar, ground cinnamon, nutmeg and cloves.
6 – Turn cut sides of the acorn squash up and top with the apple mixture.
7 – Cover and bake 30 minutes longer or until the apples are tender.
Makes 4 to 6 servings.
https://www.cooksrecipes.com/sidedish/acorn_squash_stuffed_with_spicy_apples_recipe.html

Diabetic Side Dish of the Week – BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS

February 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week – BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS. To make this week’s Dish you’ll be needing Leaf Spinach, Golden Seedless Raisins, Ground Nutmeg, and Salt. The Dish is 76 calories and 10 net carbs per serving. 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/

BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS
Sweet golden raisins and crunchy pine nuts make this a fabulous way to get your spinach. Recipe for Baby Spinach With Golden Raisins and Pine Nuts from our Side Dishes recipe section.

Ingredients

4 Tbsp pine nuts
2 bags (10 oz each) leaf spinach, rinsed
2/3 C golden seedless raisins
1/8 tsp ground nutmeg
1/8 tsp salt

Directions

1 -In a medium nonstick pan over high heat, cook and stir the pine nuts until they begin to brown lightly and smell toasted, but not burnt. Set the pine nuts aside in another dish.
2 – Return the pan to the burner over medium-high heat. Add 1/4 cup water. As it begins to boil, add a small handful of the spinach. Cook and stir just until it begins to wilt. Then push it to the side of the pan, and add another 1/4 cup water and handful of spinach. Continue until all the spinach has been cooked, adding the raisins with the last handful of spinach.
3 – Sprinkle with nutmeg and salt. Cook and stir until all the spinach is wilted and the raisins are warm.
4 – Remove from heat. Press out excess water. Place 1 cup spinach and raisins in a serving bowl. Top with pine nuts.
NOTES:
Sweet golden raisins and crunchy pine nuts make this a fabulous way to get your spinach.

Recipe Yield: Yield: 4 servings Serving size: 1 cup spinach and raisins

NUTRITIONAL INFORMATION PER SERVING:
Calories: 76
Fat: 3 grams
Fiber: 3 grams
Sodium: 130 milligrams
Protein: 3 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/baby-spinach-with-golden-raisins-and-pine-nuts

Diabetic Dessert of the Week – APPLE PIE

December 3, 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 an APPLE PIE. To make this week’s recipe of Apple Pie you’ll be needing Pastry for Crust, Cornstarch, Granulated Equal Spoonful, Ground Cinnamon, Ground Nutmeg, Salt, and Granny Smith Apples. So you can find this week’s 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/

Apple Pie
Ingredients

Pastry for double-crust 9-inch pie
3 tablespoons cornstarch
1 cup Equal Spoonful or Granulated*
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups peeled, cored, sliced Granny Smith or other baking apples (about 8 medium)
* May substitute 24 packets Equal sweetener

Directions

1 – Roll 1/2 the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate.
2 – Combine cornstarch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss to coat. Arrange apples in pie crust.
3 – Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape. Bake in preheated 400F oven 40 to 50 minutes or until crust is golden and apples are tender.
4 – Cool on wire rack. Serve warm or at room temperature.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 253
Fat: 10 grams
Sodium: 224 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 42 grams
https://diabeticgourmet.com/diabetic-recipes/apple-pie

Diabetic Side Dish of the Week – Sensational Pumpkin Bake

November 15, 2020 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Sensational Pumpkin Bake. This week’s dish is made using Canned 100% Pure Pumpkin, Splenda Brown Sugar Blend, Butter, Ground Cinnamon, Ground Nutmeg, and Pecans. The recipe is 150 calories and 13 net 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 2020! https://www.cooksrecipes.com/index.html

Sensational Pumpkin Bake
Try this handsomely spiced baked pumpkin pudding. Makes a great side dish or dessert.

Recipe Ingredients:
2 (15-ounce) cans 100% pure pumpkin
4 tablespoons Splenda® Brown Sugar Blend – divided use
1/4 cup butter or margarine
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup chopped pecans, toasted

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine pumpkin, 3 tablespoons of the Splenda® Brown Sugar Blend, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook 1 to 2 minutes. Pour hot mixture into an ungreased 1 1/2-quart casserole dish. Combine remaining 1 tablespoon of the Splenda® Brown Sugar Blend and pecans in small bowl. Sprinkle over pumpkin.
3 – Bake 5 to 10 minutes or until browned.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 150 | Calories from Fat 80 | Fat 9g (sat 4.0g) | Cholesterol 15mg | Sodium 320mg | Carbohydrates 17g | Fiber 4g | Sugars 11g | Protein 2g.
https://www.cooksrecipes.com/diabetic/sensational_pumpkin_bake_recipe.html

Fruit Baked Apples

November 15, 2020 at 6:01 AM | Posted in CooksRecipes, diabetes | Leave a comment
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I also have a recipe for another side dish, Fruit Baked Apples. These are made using Equal Spoonful, Cornstarch, Ground Cinnamon, Ground Nutmeg, Apple Cider, Dried Fruit Mix, Butter, and Tart Baking Apples. 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

Fruit Baked Apples
A great cold weather dessert, spiced dried fruit mixture fills fresh apples that are baked in an apple cider sauce. The apples fill the house with tempting aromas as they bake.

Recipe Ingredients:
1/2 cup Equal® Spoonful*
1 tablespoon cornstarch
Pinch ground cinnamon
Pinch ground nutmeg
2 cups apple cider or juice
1 (6-ounce) package dried mixed fruit, chopped
1 tablespoon stick butter or margarine
8 tart baking apples

Cooking Directions:
1 – Combine Equal®, cornstarch, cinnamon and nutmeg in medium saucepan. Stir in cider and dried fruit. Heat to boiling.
2 – Reduce heat and simmer, uncovered, 10 to 15 minutes or until fruit is tender and cider mixture is reduced to about 1 cup. Stir in butter until melted.
3 – Remove cores from apples, cutting into but not through bottoms. Peel 1-inch around tops. Place apples in greased baking pan. Fill centers with fruit. Spoon remaining cider mixture over apples.
4 – Bake, uncovered, in preheated 350°F (175°C) oven about 45 minutes or until apples are tender when pierced with a fork.
Makes 8 servings.

*May substitute 12 packets Equal sweetener.

Nutrition information per serving (1 apple): calories 176, protein 1 g, carbohydrate 42 g, fat 2 g, cholesterol 0 mg, sodium 22 mg.
https://www.cooksrecipes.com/diabetic/fruit-baked-apples-diabetic-recipe.html

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts

November 5, 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 – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! 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 Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

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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 -Cinnamon-Nutmeg Custard

December 26, 2019 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 Cinnamon-Nutmeg Custard. This one is made using Egg Substitute, Skim Milk, Sugar, Vanilla, Salt, Ground Cinnamon, Ground Nutmeg, and Boiling Water. The Custard is only 100 calories and 12 net carbs per serving! Celebrate the Holidays Healthy with this week’s recipe of a Cinnamon-Nutmeg Custard. You can find this recipe along with all the other Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. Each issue is filled with great and helpful Diabetes Management Tips and Diabetic Friendly Recipes. I’ve left a link to subscribe to the Magazine at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cinnamon-Nutmeg Custard
Full of the seasonal flavors of cinnamon and nutmeg, this custard is almost like eggnog you can eat with a spoon. And with only 100 calories and 13 grams of carbohydrate per serving, it’s the perfect holiday indulgence!

Preparation time: 10 minutes. Baking time: 65–75 minutes.
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Ingredients
1 cup liquid egg substitute
2 cups skim milk
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups boiling water

Directions
1 – Heat oven to 325°F. Combine egg substitute, milk, sugar, vanilla, and salt, blending until smooth. Arrange six 6-ounce custard cups in a 9 x 13-inch baking pan. Pour custard mixture evenly into cups. Combine cinnamon and nutmeg and sprinkle over individual custards. Place baking pan on the oven rack. Pour boiling water into pan to a depth of 1 inch. Bake custard until knife inserted in center comes out clean, about 65 to 75 minutes. Allow custard to cool. Serve warm or chilled.

Yield: 6 servings.

Serving size: 1 custard cup.

Nutrition Facts Per Serving:
Calories: 100 calories, Carbohydrates: 13 g, Protein: 8 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 213 mg, Fiber: <1 g, Calcium: 125 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cinnamon-nutmeg-custard/


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Diabetic Dessert of the Week – Bread Pudding Snacks

December 19, 2019 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 Bread Pudding Snacks. Made using Reduced-Fat (2%) Milk, Egg Substitute, Sugar, Vanilla, Salt, Ground Nutmeg, Cinnamon-Raisin Bread, and Butter. Only 72 calories and 12 carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll also 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. I’ve left a link to subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Bread Pudding Snacks
These scrumptious treats deliver classic flavor without all the carbohydrate. This low-carb recipe is easy to prepare and yields 12 servings, making it a perfect dessert for a family get-together.

Ingredients
1 1/4 cups reduced-fat (2%) milk
1/2 cup cholesterol-free egg substitute
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg (optional)
4 cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices)
1 tablespoon margarine or butter, melted

Directions
1 – Preheat oven to 350°F. Line 12 medium-size muffin cups with paper baking cups.

2 – Combine milk, egg substitute, sugar, vanilla, salt, and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes.

3 – Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.

4 – Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.

Note: Snacks will puff up in the oven and fall slightly upon cooling.

Yield: 12 servings.

Serving size: 1 snack cup.

Nutrition Facts Per Serving:
Calories: 72 calories, Carbohydrates: 12 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 93 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/bread-pudding-snacks/

 

 


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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
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