Diabetic Side Dish of the Week – Grilled Corn on the Cob with Buttery Citrus Spread

May 16, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Grilled Corn on the Cob with Buttery Citrus Spread. To make this week’s Dish you’ll be needing Ears of Corn, Nonstick Cooking Spray, Reduced-Fat Margarine, Parsley, Lemon Peel, Black Pepper, Paprika, and Salt. The Corn is 84 calories and 13 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/

Grilled Corn on the Cob with Buttery Citrus Spread
This low-carb snack is a barbecue classic. Just grill the corn, mix the remaining ingredients in a bowl, top and voilà — an instant summer favorite!

Ingredients

4 medium ears corn, husks and silks removed

Nonstick cooking spray

2 tablespoons reduced-fat margarine

1 tablespoon finely chopped parsley

1 teaspoon grated lemon peel

1/2 teaspoon black pepper

1/4 teaspoon paprika

1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: 1 ear of corn and 2 teaspoons spread

1 – Preheat grill to medium heat. Coat corn with nonstick cooking spray. Grill, covered, 18 to 20 minutes or until golden brown, turning frequently.

2 – Meanwhile, combine remaining ingredients in small bowl.

3 – Serve corn with spread.

Nutrition Information:
Calories: 84 calories, Carbohydrates: 15 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 189 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/grilled-corn-on-the-cob-with-buttery-citrus-spread/

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Diabetic Side Dish of the Week – Brussels Sprouts With Lemon Crumbs

December 27, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is Brussels Sprouts With Lemon Crumbs. To make this week’s Dish you’ll be needing Brussels Sprouts, Butter, Soft Whole Grain Bread Crumbs, Lemon Peel, Non Stick Cooking Spray, Sugar, Salt, and Pepper. The Dish is 89 calories and 10 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/

Brussels Sprouts With Lemon Crumbs
Featuring the time-tested combination of Brussels sprouts and lemon, this low-carb side dish is easy to throw together in a few minutes and is a great complement for chicken or pasta.

Brussels Sprouts With Lemon Crumbs

Ingredients
1 pound Brussels sprouts, trimmed and halved lengthwise
2 teaspoons butter
1/4 cup soft whole-grain bread crumbs, toasted
1 teaspoon grated lemon peel
Nonstick cooking spray
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield:
4 servings

Serving size:
about 3/4 cup

1. Steam Brussels sprouts in steamer basket over boiling water 7 minutes, or until tender.

2. Meanwhile, melt butter in small skillet over medium heat. Add bread crumbs and lemon peel; mix to combine.

3. Heat large skillet coated with nonstick cooking spray over medium heat. Add Brussels sprouts; sprinkle with sugar, salt and pepper; cook, turning sprouts as they brown, 5 minutes, or until lightly browned. Transfer to serving plates; sprinkle with bread crumbs.

Nutrition Information:
Calories: 86 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 234 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/brussels-sprouts-with-lemon-crumbs/

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Appetizer of the Week – Potato Salad with Citrus Dressing

November 14, 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 a Potato Salad with Citrus Dressing. To make this week’s recipe you’ll be needing Sweet Potatoes, White Onions, Extra Virgin Olive Oil, Sesame Seeds, Black Pepper, Parsley, Lemon Juice, and Lemon Peel. A new favorite Potato Salad? 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/

Potato Salad with Citrus Dressing
Sweet potatoes and lemon zest give this potato salad an extra kick of flavor!

Ingredients
Preparation time: 10–15 minutes
Cooking time: 25–30 minutes.
Chilling time: 2 hours

1 pound russet potatoes
1 pound sweet potatoes, peeled
1 medium white onion
3 tablespoons extra-virgin olive oil or canola oil
1 tablespoon toasted sesame seeds
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
3 ounces freshly squeezed lemon juice
1 teaspoon finely grated lemon peel

Directions
Yield: 4 cups
Serving size: 3/4 cup

1 – Preheat oven to 350°F. Cut potatoes, sweet potatoes, and onion into bite-size pieces and place in a medium bowl. Pour 2 tablespoons of oil over the pieces and mix well. Spread pieces in a shallow baking pan and place in oven for about 25–30 minutes, until potatoes are fork-tender. Remove from oven and cool. Prepare dressing by whisking together 1 tablespoon oil with sesame seeds, pepper, parsley, lemon juice, and lemon peel in a small bowl. When vegetables cool, place them in a medium-size serving bowl, pour dressing over them, and gently mix. Chill for 2 hours for best flavor.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 33 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/potato-salad-with-citrus-dressing/

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Diabetic Dessert of the Week – Lemon-Ginger Apple Crisp

October 22, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 3 Comments
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This week’s Diabetic Dessert of the Week is a Lemon-Ginger Apple Crisp. To make this week’s recipe you’ll be needing Apple Slices, Brown Sugar, All Purpose Flour, Lemon Juice, Lemon Peel, Ground Ginger, Quick Oats, and Margarine. 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/

Lemon-Ginger Apple Crisp
Looking for a sweet and healthy treat? Avoid heavy desserts that can weigh you down. This light apple crisp highlighted by lemon and ginger is the perfect way to relax after a long day!

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

Ingredients
6 cups peeled apple slices
1/4 cup plus 2 tablespoons packed brown sugar, divided
3 tablespoons all-purpose flour, divided
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/4 cup quick oats
1 tablespoon margarine, melted

Directions
1 – Preheat oven to 350°F.

2 – Combine apples, 1/4 cup brown sugar, 1 tablespoon flour, lemon juice, lemon peel, and ginger in 2-quart ovenproof microwavable baking dish; toss to coat evenly.

3 – Combine remaining 2 tablespoons brown sugar, 2 tablespoons flour, oats, and margarine in small bowl; mix well. Sprinkle evenly over apple mixture.

4 – Microwave on HIGH 12 to 15 minutes or until mixture begins to bubble.

5 – Bake 15 to 20 minutes or until apples are tender and topping is golden brown.

Nutrition Information:
Calories: 179 calories, Carbohydrates: 38 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 26 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-ginger-apple-crisp/

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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

Appetizer of the Week – Feta-Stuffed Tomatoes

July 18, 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 Feta-Stuffed Tomatoes. This weeks Recipe is a good one- Easy to prepare, Delicious, Low Carb, and low calorie! To make the Feta-Stuffed Tomatoes you’ll be needing Plum Tomatoes, Cucumber, Reduced Fat Feta Cheese, Fresh Mint, Fat Free Sour Cream, Lemon Peel, 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/

Feta-Stuffed Tomatoes
Enjoy a taste of the Mediterranean with these quick and easy low-carb stuffed tomatoes! Simply scoop out several plum tomato halves and combine the feta with a few additional ingredients before filling the tomatoes — and your tummy!

Ingredients
2 plum tomatoes (about 1/4 pound), cut lengthwise into halves
1/3 cup chopped seeded cucumber
1 tablespoon crumbled reduced-fat feta cheese
1 tablespoon chopped fresh mint
1 tablespoon fat-free sour cream
1/2 teaspoon grated lemon peel
1/4 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 stuffed tomato half

1 – Scoop out and discard pulp from tomatoes, leaving 1/4-inch-thick shells. Place tomato shells, cut sides down, on paper towels to drain.

2 – Combine cucumber, feta cheese, mint, sour cream, lemon peel, and pepper in small bowl. Spoon mixture into tomato shells.

Nutrition Information:
Calories: 16 calories, Carbohydrates: 2 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 31 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/feta-stuffed-tomatoes/

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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 Dessert of the Week – Lemon Cheesecake Bars

June 25, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week – Lemon Cheesecake Bars. To make this week’s dish you’ll need Fat Free Cream Cheese, Reduced Fat Cream Cheese, Sugar, Vanilla, Lemon Juice, Lemon Peel, Egg Substitute, Fat Free Sour Cream, Sugar Substitute, and Raspberries. This will make one refreshing and light 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 2020! https://www.diabetesselfmanagement.com/

Lemon Cheesecake Bars
These elegant cheesecake bars are the perfect way to end any springtime meal. Topped with fresh berries, these seasonal sweet treats provide all the yumminess of cheesecake without being too heavy or dense.

Ingredients
4 ounces fat-free cream cheese, softened
2 ounces reduced-fat cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons lemon juice
2 teaspoons lemon peel, divided
1/2 cup cholesterol-free egg substitute
1 container (8 ounces) fat-free sour cream
5 packets sugar substitute or equivalent of 10 teaspoons sugar, divided
2 cups raspberries or other berries

Directions
Yield: 12 servings
Serving size: 1 slice cheesecake with topping (1/12 of total recipe)

1 – Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray.

2 – Beat cream cheese, sugar, and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel, and egg substitute; beat until well blended. Pour into prepared pan.

3 – Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.

4 – Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.

5 – Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.

Nutrition Information:
Exchanges per serving: 1 Bread/Starch, 1 Fat, 1/2 Meat.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-cheesecake-bars/

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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
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Diabetic Dessert of the Week – Lemon Mini Tarts

April 30, 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 – Lemon Mini Tarts. To make this week’s recipe you’ll be needing Powdered Sugar, Egg Yolks, Butter, Freshly Squeezed Lemon Juice, Lemon Peel, Granulated Sugar, Frozen Phyllo Shells, Mint Leaves, and Raspberries. 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/

Lemon Mini Tarts
Craving something sweet? With fewer than 10 simple ingredients and less than 20 minutes of preparation time, you can have these delicious homemade mini tarts ready for dessert tonight.

Ingredients
1/2 cup powdered sugar
2 egg yolks
3 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon peel
1 tablespoon granulated sugar
24 mini frozen phyllo shells*
Mint leaves (optional)
Raspberries (optional)

Directions
Yield: 12 servings
Serving size: 2 tarts

1 – Heat oven to 350°F. Whisk powdered sugar, egg yolks, butter, lemon juice, lemon peel, and granulated sugar in small bowl until well blended.

2 – Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes or until centers are set.

3 – Garnish each tart with 1 mint leaf and 1 raspberry, if desired.

*Note. Frozen phyllo shells can be found in the freezer section by the other frozen hors d’oeuvres.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Sodium: 62 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-mini-tarts/

 

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Light Lemon Cauliflower for Diabetics

March 31, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got another Delicious and Healthy Side Dish to pass along today, Light Lemon Cauliflower for Diabetics. Made using Cauliflower Florets, Parsley, Lemon Peel, Reduced Fat Margarine, Garlic, Lemon Juice, Parmesan Cheese, and Lemon Slices. This would be the perfect side for any of your Dinner Meals! 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/

Light Lemon Cauliflower for Diabetics
This delicious side dish is easy to prepare, cheesy, and delightfully low carb!

Ingredients
1/4 cup chopped fresh parsley, divided
1/2 teaspoon grated lemon peel
6 cups (about 1 1/2 pounds) cauliflower florets
1 tablespoon reduced-fat margarine
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Lemon slices (optional)

Directions
Yield: 6 servings
Serving size: about 2/3 cup cauliflower with 1 1/2 tablespoons sauce and 2 teaspoons cheese

1 – Place 1 tablespoon parsley, lemon peel, and about 1 inch water in large saucepan. Place cauliflower in steamer basket; place in saucepan. Bring water to a boil over medium heat. Cover; steam 14 to 16 minutes or until cauliflower is crisp-tender. Remove to large bowl; keep warm. Reserve 1/2 cup hot liquid.

2 – Heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 to 3 minutes or until soft. Stir in lemon juice and reserved liquid.

3 – Spoon lemon sauce over cauliflower. Sprinkle with remaining 3 tablespoons parsley and cheese before serving. Garnish with lemon slices.

Nutrition Information:
Calories: 53 calories, Carbohydrates: 6 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 116 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/light-lemon-cauliflower/

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* 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 – Blueberry Cupcakes with Cream Cheese Frosting

October 24, 2019 at 6:02 AM | Posted in 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 – Blueberry Cupcakes with Cream Cheese Frosting. This is just one of many Diabetic Friendly Dessert Recipes that you can find at the Diabetes Self Management website. At the Diabetes Self Management site along with the Desserts you can find a full selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So be sure to check it out. You can also subscribe to one of my favorite Food Magazines, the Diabetes Self Management Magazine. I left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Blueberry Cupcakes with Cream Cheese Frosting

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar substitute*
2 tablespoons unsalted butter, softened
2 tablespoons canola oil
1 large egg
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 1/4 cups plain low-fat yogurt
1 cup fresh blueberries
4 ounces reduced-fat cream cheese, cut into cubes
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/4 cup sugar substitute*

Directions
1 – Preheat oven to 350°F. Line 12 muffin standard (2 1/2-inch) muffin pan cups with paper baking cups; spray baking cups with nonstick cooking spray.

2 – Whisk flour, baking powder, baking soda, and salt in medium bowl.

3 – Beat sugar substitute, butter, and oil in large bowl with electric mixer at medium speed until mixture resembles coarse crumbs. Beat in egg, lemon peel, and vanilla. Alternately add flour mixture and yogurt, beginning and ending with flour mixture, beating well after each addition. Stir in blueberries.

4 – Spoon batter evenly into prepared muffin cups. Bake 20 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.

5 – For frosting, beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in vanilla, powdered sugar, and sugar substitute at low speed until blended; increase to high speed and beat until smooth (do not overbeat or frosting will be too thin). Refrigerate 15 to 30 minutes; spread evenly on cupcakes.

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

Yield: 12 servings.

Serving size: 1 cupcake.

Nutrition Facts Per Serving:
Calories: 159 calories, Carbohydrates: 7 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 251 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/blueberry-cupcakes-cream-cheese-frosting/

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