Diabetic Dessert of the Week – Very Strawberry Shortcake

July 8, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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This week’s Diabetic Dessert of the Week is a Very Strawberry Shortcake. To make this week’s recipe you’ll be using Fresh Strawberries, Splenda® Granulated No Calorie Sweetener, Balsamic Vinegar, Reduced Fat Biscuit Mix, Plain Fat Free Yogurt, Vanilla Extract, Frozen Fat Free Whipped Topping, and Mint Sprigs. The Shortcake is 120 calories and 22 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 2021! https://www.cooksrecipes.com/index.html

Very Strawberry Shortcake
Unlike the familiar little sponge cake, this is a sweet and tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Ingredients:
Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Cooking Directions:
1 – Strawberry Filling Directions: Stir together strawberries, 1/3 cup Splenda® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 – Shortcake Directions: Preheat oven to 425°F (220°C).
3 – Combine biscuit mix and 1/3 cup Splenda® Granulated Sweetener in a large bowl.
4 – Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 – Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6 – Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7 – Serve warm with sliced strawberries. Garnish, if desired.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/very_strawberry_shortcake_recipe.html

Sunday’s Chicken Dinner Recipe – Tandoori-Spiced Game Hens

September 15, 2019 at 6:02 AM | Posted in chicken, Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Tandoori-Spiced Game Hens. Made using fresh Cornish Game Hens, Plain Fat free Yogurt, Curry Powder, Sweet Paprika, Bottled Puréed Ginger, and Puréed Garlic. Mix the ingrdients, Marinate the Chicken, and Bake! The recipe is from the Diabetes Self Management website where you’ll find a huge selection of recipes to please everyone! You can subscribe to the Daibetes Self Management Magazine, one of my favorites! I left a link at the bottom of the post where you can subscribe. So Enjoy and Make 2019 aHealthy One! https://www.diabetesselfmanagement.com/

Tandoori-Spiced Game Hens

Ingredients
4 cups (32 ounces) plain fat-free yogurt
1 tablespoon curry powder
1 tablespoon sweet paprika
1 teaspoon bottled puréed ginger
1 teaspoon bottled puréed garlic
4 fresh Cornish game hens, all visible fat removed

Directions
1 – Combine yogurt with curry powder, paprika, ginger, and garlic in large bowl; mix well.

2 – Cut game hens in half by cutting through breast bone. Remove triangular breast bone; discard. Rinse hens.

3 – Place hens in resealable food storage bags. Divide yogurt mixture among hens; seal bags. Marinate in refrigerator 2 to 3 hours or overnight, turning bags once or twice.

4 – Preheat oven to 500°F. Remove hens from bags; discard marinade. Place hens, skin side down, on cutting board; brush off excess marinade. Place hens on racks lightly sprayed with nonstick cooking spray. Place racks in shallow baking pans. Bake 30 to 35 minutes or until no longer pink in center and juices run clear. Garnish, if desired, with fresh celery leaves.

Note: Remove the skin before serving to keep the fat at 4 grams per serving. With skin, the fat is 24 grams per serving, 7 of it saturated.

Yield: 8 servings.

Serving size: 1/2 game hen.

Nutrition Facts Per Serving:
Calories: 179 calories, Carbohydrates: 6 g, Protein: 28 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 110 mg, Sodium: 130 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tandoori-spiced-game-hens/


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Diabetic Dish of the Week – Apple Pecan Spice Squares

March 19, 2019 at 5:02 AM | Posted in dessert, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Apple Pecan Spice Squares. This week is a Diabetic Friendly Dessert Recipe for Apple Pecan Spice Squares. Some of the Ingredients you’ll be using are; Spice or Carrot Cake Mix, Plain Fat Free Yogurt, Pecans, Granny Smith Apple, and Red Delicious Apple. Diabetes doesn’t mean no Dessert! The recipe is from one of my favorite recipe sites and Magazines, Diabetes Self Management. At the Diabetes Self site you’ll find a huge assortment of Diabetes Friendly Recipes along with Diabetes News, and Diabetes Management Tips. So Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Ingredients
1 package (about 15 ounces) spice or carrot cake mix
1 1/4 cups water, divided
3 eggs
1/2 cup plain fat-free yogurt
1/2 cup pecan pieces
1 unpeeled tart apple (such as Granny Smith), sliced
1 unpeeled baking apple (such as Red Delicious), sliced
1 tablespoon lemon juice (optional)
1 unpeeled ripe pear, sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon sucraslose-based sugar substitute
1 tablespoon margarine or butter
1/2 teaspoon vanilla or vanilla, butter and nut flavoring

 

Directions
1 – Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray.

2 – Beat cake mix, 1 cup water, eggs, and yogurt in medium bowl according to package directions. Pour batter into prepared pan; smooth top.

3 – Bake 20 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.

4 – Cook and stir pecans in large nonstick skillet over medium-high heat about 2 minutes or until lightly browned. Remove to plate; set aside.

5 – Add remaining 1/4 cup water, apples, pear, lemon juice, cinnamon, and nutmeg to same skillet; bring to a boil. Reduce heat to medium; cook 3 minutes or until fruit is crisp-tender. Remove from heat; gently stir in sugar substitute, margarine, vanilla, and pecans. Spoon evenly over cooled cake. Cut into 24 squares.

Yield: 24 servings.

Serving size: 1 dessert square.

Nutrition Facts Per Serving:
Calories: 132 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 158 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-pecan-spice-squares/

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