Diabetic Dessert of the Week – Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics

January 16, 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 Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics. You’ll need small Rome Beauty Apples or Granny Smith Apples can be used as a substitute. You’ll also need Spices and Walnuts to make this Dessert. The recipe is from the Diabetes Self Management website where you’ll find a a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News and more! You can also subscribe to the Diabetes Self Management Magazine which is full of great Tips and Diabetic Friendly Recipes. I just received the latest issue over the weekend. I’ve left a link to subscribe to the Magazine at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics
Ingredients
1 small Rome Beauty apple,* peeled, cored and thinly sliced
4 tablespoons sugar, divided
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
2 large eggs
2 small Rome Beauty apples, peeled, cored and finely chopped
1/4 cup walnuts, lightly toasted

Directions
1 – Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray; line bottom of pan with parchment paper.

2 – Place apple slices in medium bowl and toss gently with 1 tablespoon sugar; reserve.

3 – In large bowl sift together flour, baking soda, salt, cinnamon, nutmeg, and allspice. In another large bowl cream remaining sugar and butter until smooth. Add vanilla; mix well. Add eggs, 1 at a time, to mixture; mix until smooth. Add chopped apples; mix with spatula to blend.

4 – Spoon flour-spice mixture into apple-sugar-butter-egg mixture; mix well with spatula.

5 – Place reserved apple slices on bottom of prepared baking pan; sprinkle with walnuts. Spoon batter over apples and walnuts; smooth batter with spoon sprayed with nonfat cooking spray. Bake about 30 minutes or until firm in center; remove and cool on wire rack. Insert knife around edges to dislodge cake from pan; quickly turn pan upside down over serving plate. Slice with serrated knife to serve.

*Note: If unavailable, may substitute with Granny Smith apple.

Serving size: 8 servings.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/upside-down-apple-and-walnut-spice-cake/

 

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Creamy Baked Custard with Maple Syrup

November 17, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 4 Comments
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Well I posted a Delicious and Healthy Chicken Dinner for your Sunday Meal and here’s a Dessert to go with it, Creamy Baked Custard with Maple Syrup. Made using Fat-Free Half-and-Half, Egg Substitute, Sugar, Vanilla, Nutmeg, and Maple Syrup. This Dessert is only 131 calories and 1 gram of fat per serving. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes so be sure to check out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Creamy Baked Custard with Maple Syrup
When you’re craving a guilt-free sweet treat, dig into this creamy custard. Containing only 131 calories and 1 gram of fat, this delectable dessert only tastes sinful — so go ahead and indulge yourself tonight.

Ingredients
2 1/2 cups fat-free half-and-half
1/2 cup cholesterol-free egg substitute
1/4 cup sugar
2 teaspoons vanilla
Dash ground nutmeg
3 cups boiling water
2 tablespoons maple syrup

Directions
1 – Preheat oven to 325°F. Lightly spray 6 custard cups or ramekins with nonstick cooking spray.

2 – Combine half-and-half, egg substitute, sugar, vanilla, and nutmeg in large bowl. Pour into prepared custard cups.

3 – Pour boiling water into 13×9-inch baking dish. Place custard cups in dish. Bake 1 hour and 15 minutes. (Centers will not be completely set.) Remove cups from pan. Cool completely on wire rack. Cover with plastic wrap; refrigerate overnight.

4 – Drizzle with maple syrup before serving.

Yield: 6 servings.

Serving size: 6 ounces.

Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 17 mg, Sodium: 139 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-baked-custard-with-maple-syrup/

Diabetic Dessert of the Week -Whole Wheat Pumpkin Bread

October 17, 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 Whole Wheat Pumpkin Bread. What better Dessert for the Fall Season than a Whole Wheat Pumpkin Bread! This Diabetic Friendly Dessert Recipe is only 142 calories and 9 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Whole Wheat Pumpkin Bread
With only 142 calories and 10 grams of carbohydrate per serving, this scrumptious, low-carb bread is the perfect way to end your hectic day. Curl up on the couch and enjoy with a mug of tea or cocoa for a relaxing treat.

Preparation time: 10 minutes. Baking time: 50 minutes.

Ingredients
Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup Splenda No Calorie Sweetener, Granular
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup canola oil
1 whole egg
1 egg white
1/3 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Directions
Preheat oven to 350°F. Spray a 9″ x 5″ x 3″ loaf pan with nonstick cooking spray. In a large mixing bowl, combine all ingredients in the order listed, stirring after each addition. Stir only enough to combine ingredients into a smooth batter. Pour into prepared pan. Bake 45–50 minutes, until a cake tester inserted into the center of the loaf comes out clean.

Yield: 10 servings.

Serving size: 1/10th of a loaf.

Nutrition Facts Per Serving:
Calories: 142 calories, Carbohydrates: 10 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 292 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/whole-wheat-pumpkin-bread/

One of America’s Favorites – Pumpkin Pie

October 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pumpkin pie, with two slices removed

Pumpkin pie, with two slices removed

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.

The pie filling ranges in color from orange to brown, and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.

The pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.

Pies made from pumpkins use pie pumpkins which measure about six to eight inches in diameter. They are considerably smaller than jack o’lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point the pulp is scooped out and puréed.

A slice of home-made pumpkin pie

The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.

The pumpkin is native to the continent of North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in southern states as a symbol of Yankee culture imposed on the south, where there was no tradition of eating pumpkin pie. Many southern cooks instead made sweet potato pie, or added bourbon and pecans to give a southern touch.

A can of pureed pumpkin, typically used as the main ingredient in the pie filling

Today, throughout much of the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner. Additionally, many modern companies produce seasonal pumpkin pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata (Libbey Select uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins).

Pumpkin pies were briefly discouraged from Thanksgiving dinners in 1947 as part of a rationing campaign, mainly because of the eggs in the recipe.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter.

Pumpkin Pie Pudding

December 21, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s the Dessert from the Jennie – O Turkey website, Pumpkin Pie Pudding. And what a Dessert, Pumpkin Pie Pudding! Pumpkin Pie Pudding topped with Whipped Cream and Crushed Cookies. To save on calories and carbs; you could use Splenda Brown Sweetner to replace the Brown Sugar, Egg Beater’s to replace the Eggs, and Cool Whip Free instead of the regular Cool Whip. You can find this recipe at the Jennie – O Turkey website. You can find recipes for your Christmas Turkey, Ham, Side Dishes, and Dessert all at the site. Merry Christmas and Make the SWITCH in 2018! https://www.jennieo.com/

Pumpkin Pie Pudding
Pumpkin pie pudding topped with whipped cream and crushed cookies? Yes please! This recipe just might replace pumpkin pie as your go-to holiday dessert.

INGREDIENTS
½ cup firmly packed light brown sugar
2 tablespoons cornstarch
1¾ cups half-and-half
1 large egg, lightly beaten
¾ cup pumpkin puree
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
2 teaspoons vanilla bean paste
garnish with whipped cream, crushed ginger snap cookies

DIRECTIONS
1) In heavy-duty saucepan, over medium-low heat, whisk together brown sugar, cornstarch, half-and-half and egg. Stir in pumpkin cinnamon, nutmeg and salt. Bring mixture to a boil. Boil 1 minute, stirring constantly. Remove from heat, stir in vanilla bean paste and transfer to serving dishes. Cover and refrigerate 4 hours or up to 24 hours. Top with whipped cream and crushed cookies, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 3g
Carbohydrates 27g
Fiber 1g
Sugars 20g
Fat 9g
Cholesterol 50mg
Sodium 125mg
Saturated Fat 5g
https://www.jennieo.com/recipes/1091-pumpkin-pie-pudding

SWEET POTATO PIE

November 11, 2018 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a recipe for a Diabetic Friendly SWEET POTATO PIE. Dessert is served with a Diabetic Friendly SWEET POTATO PIE. The Sugar is substituted with Equal Spoonful or Granulated Sweetner. Perfect Dessert for your Thanksgiving table! It’s from one of my favorite sites the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a full menu of delicious and Diabetic Friendly recipes. So Enjoy and Eat Healthy during the Holiday Season! https://diabeticgourmet.com/
Ingredients

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 Pastry for single-crust 9-inch pie pounds)
2 eggs, lightly beaten
1 cup Equal Spoonful or Granulated*
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk
Light whipped topping (optional)
Grated nutmeg (optional)
* May substitute 24 packets Equal sweetener

Directions

1 – Roll pastry on floured surface into a circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
2 – Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
3 – Bake in preheated 400F oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
4 – Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 197
Fat: 6 grams
Sodium: 316 milligrams
Cholesterol: 58 milligrams
Protein: 7 grams
Carbohydrates: 28 grams

https://diabeticgourmet.com/diabetic-recipes/sweet-potato-pie-3

Diabetic Dish of the Week – CANDIED YAMS

March 27, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Diabetic Dish of the Week – CANDIED YAMS TUESDAY

This week’s Diabetic Dish of the Week is – CANDIED YAMS. Here’s the perfect Diabetic Friendly side dish for your Easter Dinner, CANDIED YAMS. Yans, Brown Sugar, Raisins, and Nutmeg are just a few the ingredients making up the recipe. The recipe is off one om favorite Recipe Sites- the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer, Soup and Salad, Entree, and Dessert items! Along with Diabetic Management Tips and Diabetic News. So check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CANDIED YAMS

Ingredients

6 medium yams, boiled in skin until tender (about 20 – 30 minutes)
1/3 cup raisins*
1 Tbsp brown sugar
3 Tbsp sugar substitute
2 tsp cinnamon
1/2 tsp nutmeg
Ground cloves to taste
1/3 cup low-calorie margarine
1 cup cold water

Directions

1 – Preheat the oven to 350F.

2 – Cool yams, peel, and slice lengthwise.

3 – Place the yam slices in a covered baking dish. 4 – Sprinkle the raisins over the yams.

5 – In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water.

6 – Cover the baking dish and bake for 30 minutes.

7 – Remove the cover, then bake another 15 – 20 minutes.

* Note: If you leave out the raisins, it reduces the nutritional information by these amounts: 3.2g carbohydrate; 2.4 g sugars; 12 calories; Fiber 0.2g.

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/candied-yams

Jennie – O Recipe of the Week – Turkey Schnitzel

December 22, 2017 at 6:43 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is a – Turkey Schnitzel. Made using JENNIE-O® Extra Lean Turkey Breast Cutlets. Schnitzel made healthier using the Turkey Breast Cutlets while still keeping that Schnitzel deliciousness! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Schnitzel

INGREDIENTS
2 egg whites
½ cup milk
5 tablespoons flour, divided
2 tablespoons grated Parmesan cheese
⅛ teaspoon ground nutmeg
1 tablespoon butter
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
2 tablespoons fresh lemon juice, if desired
¼ cup chicken broth, if desired

DIRECTIONS
1) Heat oven to 200ºF. In shallow dish or pie plate whisk together egg whites and milk. Add 2 tablespoons flour, cheese, pepper and nutmeg; mix well. Heat a large non-stick skillet over medium heat. Add butter and heat until butter sizzles.
2) Place remaining 3 tablespoons flour in plastic bag. Add 2 turkey cutlets at a time to bag; shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add turkey to skillet. Cook cutlets as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
3) Transfer to a heat-proof serving platter; keep warm in oven. Repeat with remaining turkey and butter. After all the turkey is cooked, add fresh lemon juice and chicken broth, if desired to skillet; boil 1 to 2 minutes, stirring constantly and pour over the turkey.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 34g
Carbohydrates 9g
Fiber 0g
Sugars 2g
Fat 6g
Cholesterol 65mg
Sodium 120mg
Saturated Fat 3g
https://www.jennieo.com/recipes/85-turkey-schnitzel

Kitchen Hint of the Day!

August 9, 2016 at 5:04 AM | Posted in Kitchen Hints | Leave a comment
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Spice it up…..
Reach for ingredients other than sugar, salt, and fat to satisfy your taste buds. Try out different herbs, spices (cinnamon, cardamom, nutmeg), mustards, and vinegars (balsamic, sherry). Some spices may even have health benefits of their own. Cinnamon, for example, may help lower blood sugar levels.

Kitchen Hint of the Day!

May 28, 2016 at 4:50 AM | Posted in Kitchen Hints | Leave a comment
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Spice is nice……

 

Use spices in baked goods. For example reducing sugar and adding cardamom, cinnamon, nutmeg or vanilla to your recipes.

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