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

Pistachio Cranberry Scones

January 28, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I came across a recipe for Pistachio Cranberry Scones. To make these Scones some of the ingredients you’ll be needing are All Purpose Flour, Cream of Tartar, Orange Zest, Splenda® Granulated No Calorie Sweetener, Cranberries, Pistachio Nuts and more! 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

Pistachio Cranberry Scones
Enjoy scones at breakfast or teatime with butter or jam.

Recipe Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter
1/3 cup Splenda® Granulated No Calorie Sweetener
3/4 cup 1% low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Spray a cookie sheet with vegetable cooking spray.
2 – Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly.
3 – Add Splenda® Granulated Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.
4 – Pat dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.
5 – Bake for 12 to 15 minutes or until lightly browned.
Makes 14 scones.

Nutritional Information Per Serving (1/14 of recipe; 1 scone): Calories: 190; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 230mg; Total Carbs: 26g; Dietary Fiber: 2g; Sugars: 4g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/pistachio_cranberry_scones_recipe.html

Diabetic Side Dish of the Week – Fall Fruit Compote

September 20, 2020 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 a Fall Fruit Compote. Nothing but good things in this recipe! To make the dish you’ll be needing; Pears, Apples, Seedless Grapes, Bananas, Dark Raisins, Orange Zest, Dried Pears, Cinnamon, Allspice, Nutmeg, and Orange Juice. Starting the Fall Season off right! 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/

Fall Fruit Compote
Ring in the arrival of autumn with this delightful dessert!

Ingredients
Preparation time: 15 minutes
Cooking time: 20–25 minutes.

2 ripe pears, cut in small chunks, unpeeled
2 apples, cored and cut in small chunks, unpeeled
1 cup seedless grapes
1 medium-size ripe banana, sliced
1/2 cup dark raisins
1/4 cup golden raisins
3 dried pear halves, chopped
Grated zest from skin of 1 orange
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup orange juice

Directions
Yield: about 6 cups
Serving size: 1/2 cup

1 – Combine all ingredients in a large pot and stir. Simmer over low heat 20 to 25 minutes or until fruit is tender. Serve warm or cold.

Nutrition Information:
Calories: 102 calories, Carbohydrates: 26 g, Protein: 1 g, Fat: <1 g, Sodium: 2 g, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/fall-fruit-compote/

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Inside every issue you’ll find…
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* In-depth articles related to both Type 1 and Type 2 diabetes
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Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

January 22, 2016 at 6:10 AM | Posted in CooksRecipes | Leave a comment
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Here’s a little something to warm up these cold Winter Days, Mexican Hot Chocolate with Cayenne Pepper and Orange Zest. Hot Chocolate spiced up with a touch of Cayenne Pepper! You can find this recipe on one of my favorite recipe websites, http://www.cooksrecipes.com/index.html. The Cooks website has a great selection of recipes for all cuisines, so check it out soon!

 

 

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

Hot chocolate is spiced up with a touch of cayenne pepper and grated orange zest.Cooksrecipes 2

Recipe Ingredients:

1/4 cup water
6 tablespoons unsweetened cocoa powder
1/4 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla extract
1 tablespoon grated orange peel
1/2 teaspoon cayenne pepper
5 1/2 cups skim milk
2 cinnamon sticks
1/8 teaspoon salt

Cooking Directions:

Whisk water, cocoa powder and Splenda® Granulated Sweetener in a saucepan. Slowly bring to a simmer over medium heat, stirring constantly. Cook until mixture thickens and resembles a syrup.
Mix in remaining ingredients and heat. Do not boil. Serve hot.
Makes 6 (8-ounce) servings.

Nutritional Information Per Serving (1/6 of recipe; 8 ounces): Calories 110 | Calories from Fat 10 | Fat 1.0g (sat 0.5g) | Cholesterol 5mg | Sodium 170mg | Carbohydrates 16g | Fiber 3g | Sugars 12g | Protein 9g.

http://www.cooksrecipes.com/diabetic/mexican_hot_chocolate_with_cayenne_pepper_recipe.html

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