Diabetic Dessert of the Week – Pumpkin Custard

January 13, 2022 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 a Pumpkin Custard. To make this week’s recipe you’ll be needing Cooking Spray, Canned Solid Pumpkin, Pumpkin Pie Spice, Salt, Evaporated Milk, Egg Substitute, Dark Brown Sugar, Dried Cherries, Low Fat Granola, and Water. The Custard is 141 calories and 22 net carbs. 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 2022! https://www.diabetesselfmanagement.com/

Pumpkin Custard
Get into a fall state of mind with this indulgent custard, full of pumpkin pie spice and everything nice! Serve warm or chilled.

Ingredients
Nonstick cooking spray
1 can (15 ounces) solid-pack pumpkin
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
3/4 cup fat-free evaporated milk
3 eggs or 3/4 cup egg substitute
1/4 cup packed dark brown sugar
2 tablespoons chopped dried cherries
2 tablespoons low-fat granola
4 cups boiling water

Directions
Yield: 6 servings
Serving size: 1/2 cup

1. Preheat oven to 350°F. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. Place cups in 13×9-inch baking pan. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended.

2. Heat milk in small saucepan until steaming but not boiling. Meanwhile, whisk eggs and sugar in medium bowl until smooth. Gradually whisk hot milk into egg mixture. Whisk in pumpkin mixture. Spoon mixture evenly into prepared cups; sprinkle with cherries and granola.

3. Place baking pan in oven; pour boiling water into pan until water reaches halfway up sides of custard cups.

4. Bake 25 to 30 minutes or until knife inserted into centers comes out clean. Remove cups to wire rack. Serve custards warm or chilled.

Nutrition Information:
Calories: 141 calories, Carbohydrates: 24 g, Protein: 7 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 107 mg, Sodium: 134 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-custard/

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Diabetic Dessert of the Week – HAPPY HOLIDAY PUMPKIN PIE

November 25, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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This week’s Diabetic Dessert of the Week is, Happy Holiday Pumpkin Pie. To make this week’s Dessert you’ll be needing Prepared Pie Crust, Canned Pumpkin Puree, Splenda No Calorie Sweetener, Cornstarch, Cinnamon, Pumpkin Pie Spice, Salt, Fat Free Half and Half, Egg Substitute, Heavy Cream, and Vanilla. 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/

Happy Holiday Pumpkin Pie
Ingredients

1 prepared pie crust
1 (15 ounce) can pumpkin puree
3/4 cup SPLENDA No Calorie Sweetener, Granulated
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1/2 cup fat free half-and-half
1/2 cup egg substitute
3 tablespoons heavy cream
1 tablespoon vanilla

Directions

1 – Preheat oven to 400 degrees F.
2 – Blend pumpkin puree, SPLENDA Granulated Sweetener, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well.
3 – Pour into prepared piecrust. Bake in preheated 400 degrees F oven for 35-40 minutes or until set in the center and the crust is golden brown.

Recipe Yield: Serves: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 10 grams
Saturated Fat: 3.5 grams
Fiber: 3 grams
Sodium: 330 milligrams
Cholesterol: 10 milligrams
Protein: 5 grams
Carbohydrates: 19 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/happy-holiday-pumpkin-pie

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Diabetic Side Dish of the Week – Orange-Spice Cranberry Sauce

November 14, 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 an Orange-Spice Cranberry Sauce. To make this week’s recipe you’ll be needing Orange, Pumpkin Pie Spice, and Whole Berry Cranberry Sauce. There’s 49 calories and 11 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/

Orange-Spice Cranberry Sauce
This quick and easy whole berry cranberry sauce features the flavors of fresh orange and pumpkin pie spice. It’s a perfect pairing for your Thanksgiving feast!

Ingredients
1 small orange
1/2 teaspoon pumpkin pie spice
1 can (16 ounces) whole berry cranberry sauce

Directions
Yield: 16 servings
Serving size: 2 tablespoons

1. Grate orange peel; reserve. Peel white pith from orange; discard pith. Quarter orange. Remove seeds. Place orange quarters, 1 tablespoon reserved peel, and pie spice in food processor bowl. Process to a coarse texture. (You will have about 1/2 cup pulpy liquid.)

2. Add orange mixture and pie spice to cranberry sauce. Stir gently, taking care to leave berries whole.

Nutrition Information:
Calories: 49 calories, Carbohydrates: 12 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 4 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/orange-spice-cranberry-sauce/

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Diabetic Dessert of the Week – Creamy Pumpkin Pie for Diabetics

October 14, 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 a Creamy Pumpkin Pie for Diabetics. Toi make this week’s recipe you’ll be needing Skim Milk, Instant Vanilla Sugar Free Pudding Mix, Pumpkin Pie Spice, Canned Pumpkin, Graham Cracker Pie Crust, and Fat Free Whipped Topping. The Pie has 185 calories and 30 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/

Creamy Pumpkin Pie for Diabetics

Nothing says autumn quite like a delicious slice of homemade pumpkin pie! Round out your feast with this lower-fat twist on the classic, which can be prepared and refrigerated up to two days in advance.

Ingredients
Preparation time: 15 minutes
Chilling time: 3 hours

1 cup skim milk
2 (1-ounce) packages instant vanilla sugar-free pudding mix
1/2 teaspoons pumpkin pie spice
1 can (15 ounces) pumpkin
1 (9-inch) graham cracker pie crust
1 cup fat-free whipped topping

Directions
Yield: 8 servings
Serving size: 1/8 pie

1 – In a medium mixing bowl, mix skim milk, pudding mix, and pumpkin pie spice together until well blended (this mixture will be thick). Add pumpkin and mix well. Spread pumpkin mixture in pie crust. Top pumpkin layer with whipped topping and refrigerate for at least 3 hours or up to two days.

Nutrition Information:
Calories: 185 calories, Carbohydrates: 32, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 449 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-pumpkin-pie/

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Diabetic Dessert of the Week – Pumpkin Custard

October 29, 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 a Pumpkin Custard. To make this week’s recipe you’ll be needing Cooking Spray, Canned Solid Pumpkin, Pumpkin Pie Spice, Salt, Evaporated Milk, Egg Substitute, Dark Brown Sugar, Dried Cherries, Low Fat Granola, and Water. The Custard is 141 calories and 22 net carbs. 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 Custard
Get into a fall state of mind with this indulgent custard, full of pumpkin pie spice and everything nice! Serve warm or chilled.

Ingredients
Nonstick cooking spray
1 can (15 ounces) solid-pack pumpkin
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
3/4 cup fat-free evaporated milk
3 eggs or 3/4 cup egg substitute
1/4 cup packed dark brown sugar
2 tablespoons chopped dried cherries
2 tablespoons low-fat granola
4 cups boiling water

Directions
Yield: 6 servings
Serving size: 1/2 cup

1. Preheat oven to 350°F. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. Place cups in 13×9-inch baking pan. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended.

2. Heat milk in small saucepan until steaming but not boiling. Meanwhile, whisk eggs and sugar in medium bowl until smooth. Gradually whisk hot milk into egg mixture. Whisk in pumpkin mixture. Spoon mixture evenly into prepared cups; sprinkle with cherries and granola.

3. Place baking pan in oven; pour boiling water into pan until water reaches halfway up sides of custard cups.

4. Bake 25 to 30 minutes or until knife inserted into centers comes out clean. Remove cups to wire rack. Serve custards warm or chilled.

Nutrition Information:
Calories: 141 calories, Carbohydrates: 24 g, Protein: 7 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 107 mg, Sodium: 134 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-custard/

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* 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 Dish of the Week – Pumpkin Spice Oatmeal

October 27, 2020 at 6:02 AM | Posted in diabetes, 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 Pumpkin Spice Oatmeal. To make this week’s Dish you’ll be needing Quick Cooking Rolled Oats, Skim Milk, Canned Pumpkin Puree, Pumpkin Pie Spice, Ground Cinnamon, and Artificial Sweetener. 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 Oatmeal
Get that fall feeling first thing in the morning. Start off your day with this quick and easy oatmeal, ready in just about 10 minutes. Featuring pumpkin puree and pumpkin pie spice, one bite will take you straight to pumpkin paradise!

Ingredients
Preparation time: 5 minutes
Cooking time: approximately 5 minutes.

1/2 cup quick-cooking rolled oats
1 cup skim milk
1/2 cup canned pumpkin puree
1/8 teaspoon pumpkin pie spice
1/8 teaspoon cinnamon
Artificial sweetener to taste

Directions
Yield: 1 serving
Serving size: 1 recipe

1 – Combine oats, milk, pumpkin, and spices in a small pan; whisk together. Cook over medium heat, stirring frequently, until oatmeal reaches desired consistency. Stir in artificial sweetener and serve.

Nutrition Information:
Calories: 292 calories, Carbohydrates: 48 g, Protein: 16 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 135 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/snack/pumpkin-spice-oatmeal/

 

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Diabetic Dessert of the Week – Autumn Bran Muffins

October 8, 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 – Autumn Bran Muffins. The Muffins are made using Cooking Spray, All Purpose Flour, Whole Wheat Flour, Sugar, Baking Powder, Salt, Pumpkin Pie Spice, 100% Bran Cereal, Skim Milk, Egg Whites, Canned Pumpkin, and Vegetable Oil. The Muffins are 70 calories and 11 net carbs. 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/

Autumn Bran Muffins

Ingredients
Preparation time: 20 minutes
Cooking time: 20 minutes.

Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups 100% bran cereal
1 1/2 cups skim milk
2 egg whites
1 can (15 ounces) pumpkin
2 tablespoons vegetable oil

Directions
Yield: 22 muffins
Serving size: one 2 1/2-inch muffin

1 – Preheat oven to 400°F. Spray muffin pans (with enough cups for 22 muffins) with nonstick cooking spray. Stir together flours, sugar, baking powder, salt, and pumpkin pie spice. Set aside. In a large mixing bowl, combine the bran cereal and milk and let sit until the cereal softens, about two minutes. Add the egg whites, oil, and pumpkin to the cereal and milk, and blend well. Add the flour mixture, stirring only until it is combined. Portion the batter evenly into the muffin pans. Bake for 20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Gently remove muffins from baking pans and serve warm or cold.

Nutrition Information:
Calories: 70 calories, Carbohydrates: 14 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 105 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/autumn-bran-muffins/

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It’s Chili, Chowder, or Stew Saturday – Easy-As-Pie Holiday Soup

November 2, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Easy-As-Pie Holiday Soup. Perfect Soup for Halloween or Thanksgiving, Pumpkin Pie in liquid form! To make this Soup you’ll need; Onion, Apples, Pumpkin Pie Spice, Fat Free Reduced Sodium Chicken Broth, Winter Squash, Evaporated Milk, Fat Free Sour Cream, and Seasonings. The Soup is only 84 calories and 15 net carbs per serving! 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 one of my favorite Food Magazines the Diabetes Self Management Magazine. I’ve left a link where you can subscribe below. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Easy-As-Pie Holiday Soup
This dish is like pumpkin pie in soup form. Warm, thick, and a big hug on a cold day. You get 5 grams of protein, only 84 calories, and the squash and pumpkin flavors that you crave during the holidays.

Ingredients
1 teaspoon canola oil
1/2 cup diced onion (1/2 medium onion)
1 cup peeled, diced apple (1 medium apple)
3/4 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fat-free, reduced-sodium chicken broth
1 box (12 ounces) frozen, cooked winter squash, thawed (see Tips)
1 cup fat-free evaporated milk
4 tablespoons fat-free sour cream (optional)
Pumpkin pie spice (optional)

Directions
1 – Heat oil in large saucepan over medium-low heat. Add onion. Cook and stir 3 minutes or until onion is translucent. Do not brown. Add apple, spice, salt, and pepper. Cook and stir 1 minute to coat apples. Add broth. Simmer, uncovered, 8 to 10 minutes or until apples are tender and most stock has evaporated.

2 – Add thawed squash and milk to apple mixture. Simmer, uncovered, 6 to 8 minutes or until flavors are blended and soup is hot. Ladle into bowls. Garnish with sour cream and pumpkin pie spice, if desired.

Tips: To easily thaw frozen box of squash, place in microwavable container. Cover. Microwave on high 3 minutes. Stir. Microwave 1 minute more if needed to thaw completely.

Cook’s note: For added flavor, cook 1 clove garlic, minced, and 1 tablespoon minced, peeled, fresh ginger with the onion. Or add 1/4 to 1/2 teaspoon mild curry powder with the pumpkin pie spice.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 84 calories, Carbohydrates: 15 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 160 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/easy-pie-holiday-soup/

 

 

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Diabetic Dessert of the Week – Hidden Pumpkin Pies

October 3, 2019 at 6:03 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 – Hidden Pumpkin Pies. This one just shouts its “Autumn” Solid Pack Pumpkin, Egg Substitute, and Pumpkin Pie Spice are just 3 of the ingredients you’ll need to make this week’s Dessert. The recipe comes from the Diabetes Self Management website where you’ll not only find a huge assortment of Diabetic Friendly Recipes but also Diabetes News, Diabetes Management Tips, and more. So be sure to check it out and you also subscribe to the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hidden Pumpkin Pies
Ingredients
1 1/2 cups solid-pack pumpkin
1 cup fat-free evaporated milk
1/2 cup cholesterol-free egg substitute or 2 eggs
1/4 cup sugar substitute*
1 1/4 teaspoons vanilla, divided
1 teaspoon pumpkin pie spice**
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup honey

Directions
1 – Preheat oven to 350°F.

2 – Combine pumpkin, evaporated milk, egg substitute, sugar substitute, 1 teaspoon vanilla, and pumpkin pie spice in large bowl; mix well. Pour into 6 (6-ounce) custard cups or soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes or until set.

3 – Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla in medium bowl with electric mixer at high speed until soft peaks form. Gradually add honey, beating until stiff peaks form.

4 – Spread egg white mixture over tops of hot pumpkin pies. Bake 8 to 12 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.

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

**Note: Or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground allspice and ground nutmeg.

Yield: 6 servings.

Serving size: 1 pie.

Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 27 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 133 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hidden-pumpkin-pies/

Diabetic Dish of the Week – Chunky Pumpkin Chili

October 17, 2017 at 5:06 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Chunky Pumpkin Chili. The perfect Chili for this time of the year, Chunky Pumpkin Chili. Ground beef, kidney beans, pumpkin, and pumpkin pie spice make up this week’s dish. The recipe is from one of my recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes of all cuisines and tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Chunky Pumpkin Chili
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this autumn take on chili.

Recipe Ingredients:

2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained
1 (46-ounce) can tomato juice
1 (28-ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin purée
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 tablespoon Splenda® Granulated No Calorie Sweetener

Cooking Directions:

1 – In a large pot over medium heat, cook beef until brown; drain.
2 – Stir in onion and bell pepper and cook 5 minutes.
3 – Stir in beans, tomato juice, diced tomatoes and pumpkin purée. Season with pumpkin pie spice, chili powder and Splenda® Granulated Sweetener.
4 – Simmer 1 hour.
Makes 8 servings.

Nutritional Facts Per Serving (1/8 of recipe): Calories: 390; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 1200mg; Total Carbs: 32g; Dietary Fiber: 10g; Sugars: 10g; Protein: 28g.

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

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