Diabetic Dessert of the Week – Orange Almond Cake
March 26, 2020 at 6:02 AM | Posted in Uncategorized | Leave a commentTags: Almond paste, baking, Baking powder, cakes, Cholesterol-Free Egg Substitute, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Eggs, Flour, Food, Fresh Berries, Granulated Sugar, Orange Almond Cake, recipes, Salt, Vanilla
This week’s Diabetic Dessert of the Week is a Orange Almond Cake. To make this week’s recipe you’ll need All-Purpose Flour, Baking Powder, Baking Soda, Salt, Granulated Sugar, Almond Paste, Eggs, Cholesterol-free egg substitute, Grated Orange Peel, Vanilla, Powdered Sugar, and Fresh Berries. This sounds like a winning recipe to me! 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/
Orange Almond Cake
Perfect paired with fresh berries, this cake makes a heavenly dessert!
Ingredients
2/3 cup all-purpose flour, plus additional for dusting pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup almond paste
2 eggs
1/2 cup cholesterol-free egg substitute
2 teaspoons grated orange peel
1 teaspoon vanilla
2 teaspoons powdered sugar
Fresh berries (optional)
Directions
Yield: 10 servings
1 – Preheat oven to 350°F. Cut circle of parchment paper to fit inside 9-inch round springform or cake pan. Spray pan with nonstick cooking spray. Place paper circle on bottom of pan; spray with cooking spray and dust with flour.
2 – Combine 2/3 cup flour, baking powder, baking soda, and salt in small bowl. Beat granulated sugar and almond paste in large bowl with electric mixer at medium speed until blended. Beat in eggs, egg substitute, orange peel, and vanilla until smooth. Beat in flour mixture just until blended. Pour batter into prepared pan.
3 – Bake 35 minutes or until toothpick inserted into center comes out with moist crumbs. Cool completely in pan on wire rack.
4 – Remove side of pan; transfer cake to platter. Sprinkle with powdered sugar; serve with berries, if desired.
Nutrition Information:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 42 mg, Sodium: 176 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/orange-almond-cake/
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Sunday’s Pork Roast Dinner Recipe – Iron Range Pot Roast (Porketta)
March 22, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a commentTags: baking, Beef Broth, Boneless Pork Shoulder (Boston Butt) Roast, Celery Seed, Cooking, Diabetes Self Management, Fennel Seed, Food, Garlic Cloves, Ground Black Pepper, Iron Range Pot Roast (Porketta), Italian Seasoning, Potatoes, recipes, Roasting, Salt, Sunday’s Pork Roast Dinner Recipe
This week’s Sunday’s Pork Roast Dinner Recipe is a Iron Range Pot Roast (Porketta). This week’s recipe is made using Boneless Pork Shoulder (Boston Butt) Roast, Italian Seasoning, Fennel Seed, Salt, Celery Seed, Ground Black Pepper, Potatoes, Garlic Cloves, and Beef Broth. 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/
Iron Range Pot Roast (Porketta)
Iron Range Pot Roast”Porketta” is a seasoned pork roast that was popular with the Italian immigrants who came to mid-Minnesota to work in the iron mines. This hearty dinner needs just a green salad tossed with vinaigrette.
Recipe Ingredients:
1 (3-pound) boneless pork shoulder (Boston butt) roast
2 teaspoon Italian seasoning
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
2 large potatoes, peeled and cut into 3/4-inch slices
4 garlic cloves, peeled and sliced
3/4 cup beef broth (or water)
Cooking Directions:
1 – Mix together seasonings and rub over all surfaces of pork roast.
2 – Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.
3 – Place potatoes and garlic in 3 1/2 to 4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8 to 9 hours, until pork is very tender.
4 – Slice pork to serve with vegetables and juices.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 380 calories Protein 34 grams Fat 17 grams Sodium 520 milligrams Cholesterol 115 milligrams Saturated Fat 6 grams Carbohydrates 20 grams Fiber 2 grams.
https://www.cooksrecipes.com/pork/iron_range_pot_roast_recipe.html
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It’s Chili, Chowder, or Stew Saturday – Barley and Sausage Gumbo
March 21, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a commentTags: Barley and Sausage Gumbo, Celery, Cooking, Diabetes Self Management, Dried Oregano, Food, Garlic, Green Bell Pepper, It's Chili Soups or Stews Saturday, Low-Fat Chicken Andouille Sausages, No Salt Added Tomato Purée, Okra, Onion, Peral Barley, recipes, Red Pepper Flakes, Reduced Sodium Chiken Broth, Salt
This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Barley and Sausage Gumbo. Made using Onion, Green Bell Pepper, Okra, Celery, Garlic, Reduced Sodium Chiken Broth, No Salt Added Tomato Purée, Peral Barley, Dried Oregano, Salt, Red Pepper Flakes, and Low-Fat Chicken Andouille Sausages. One delicious Creole Dish! 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/
Barley and Sausage Gumbo
Celebrate Mardi Gras with this healthful twist on an authentic Creole gumbo dish!
Ingredients
1 small onion, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra
1 medium stalk celery, chopped
1 clove garlic, minced
1 cup reduced-sodium chicken broth
1 cup no-salt-added tomato purée
1/4 cup uncooked pearl barley
1 teaspoon dried oregano
1/4 teaspoon salt (optional)
1/8 teaspoon red pepper flakes
2 low-fat chicken andouille sausages (3 ounces each), sliced 1/2 inch thick
Directions
Yield:
4 servings
Serving size:
1 1/3-cup
Place onion, bell pepper, okra, celery, and garlic in slow cooker. Add chicken broth, tomato purée, barley, oregano, salt, if desired, and red pepper flakes; stir. Add sliced sausages. Cover; cook on LOW 5 to 6 hours.
Let stand 5 minutes before serving.
Nutrition Information:
Calories: 175 calories, Carbohydrates: 24 g, Protein: 12 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 363 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-sausage-gumbo/
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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Wild Idea Buffalo Recipe of the Week – SMOKED BUFFALO BRISKET
March 18, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Black pepper, Cider Vinegar, Cooking, Food, Garlic Powder, Grilling, Liquid Smoke, Olive oil, Onion Powder, recipes, Roasting, Salt, SMOKED BUFFALO BRISKET, Smoked Paprika, Wild Idea Buffalo Brisket, Wild Idea Buffalo Recipe of the Week
This week’s Wild Idea Buffalo Recipe of the Week is a SMOKED BUFFALO BRISKET. To make this delicious recipe you’ll need a Wild Idea Buffalo Brisket, Liquid Smoke, Olive Oil, Smoked Paprika, Black Pepper, Salt, Garlic Powder, Onion Powder, and Cider Vinegar. You can find this recipe and purchase the Wild Idea Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
SMOKED BUFFALO BRISKET
Serves 6
I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor. My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique 
achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches.
Ingredients:
1 3 lb. Wild Idea Buffalo Brisket
1 tablespoon liquid smoke
2 tablespoons olive oil
1 tablespoon paprika or smoked paprika
2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon cider vinegar
Instructions
1 – Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up.
2 – Mix liquid smoke, olive oil and spices together.
3 – Rub the seasoning into the brisket.
4 – Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling.
For Char Grill:
1 – Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored.
2 – Place roast on grill rack opposite coals, and cover leaving vent open.
Grill for 1 hour, and close vents. Continue to grill for 3 more hours.
3 – Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time.
4 – Remove roast from grill and let rest for 10 minutes. Uncover and slice.
5 – Serve with juices that have accumulated in foil.
For Gas Grill:
Allow grill to come to 400*.
1 – Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high.
2 – Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time.
3 – Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart.
4 – Serve with juices that have accumulated in foil.
https://wildideabuffalo.com/blogs/recipes/93471745-smoked-buffalo-brisket
Mukilteo Turkey Slammer
March 13, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 CommentTags: Beer, Cheese curds, Cooking, Food, Hamburger Buns, Jennie - O Extra Lean Ground Turkey Breast, Lettuce, Mukilteo Turkey Slammer, Pepper, recipes, Red onion, Salt, Switch, Tomato
I’ve got a second Jennie – O Turkey Burger to pass along, Mukilteo Turkey Slammer. Nothing like a delicious Burger and a Beer, well how about a Beer in your Burger! This one is made using JENNIE-O Extra Lean Ground Turkey Breast, Cheese Curds, Salt, Pepper, 1 Can of Beer, Hamburger Buns, Lettuce, Tomato, and Red Onion. Ground Turkey, Cheese Curds, and Beer has to be a great Burger! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/
Mukilteo Turkey Slammer
Love burgers? Love cheese curds? How about beer? These turkey patties combine the above ingredients to become the answer to your burger prayers. Under 300 calories per serving! 
Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¾ cup cheese curds, chopped
salt and freshly ground pepper, if desired
1 (12-ounce) can beer
4 hamburger buns, split, buttered and toasted
4 lettuce leaves
4 slices tomato
4 slices red onion
Directions
1 – In mixing bowl, combine turkey, cheese curds, salt and pepper, if desired. Shape into 4 patties, approximately ½-inch thick.
2 – Preheat non-stick skillet over medium high. Place patties in skillet and cook 6 minutes per side. Add beer to skillet, reduce heat to low, cover and simmer 15 minutes to infuse beer flavor. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
3 – Place patty on bottom half of bun. Top with lettuce, tomato, onion and bun top.
* Always cook to an internal temperature of 165°F
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 290
Protein 36g
Carbohydrates 24g
Fiber 3g
Sugars 4g
Fat 3g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 1g
https://www.jennieo.com/recipes/520-mukilteo-turkey-slammer
Diabetic Dessert of the Week – Double Chocolate Biscotti
March 12, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 CommentTags: baking, Baking powder, Brown Sugar, Butter, Chocolate Syrup, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Double Chocolate Biscotti, Egg Whites, Flour, Food, Puffed Wheat Cereal, recipes, Salt, Sliced Almond, Sugar substitute, Unsweetened Cocoa Powder
This week’s Diabetic Dessert of the Week is a Double Chocolate Biscotti. Made using Flour, Sugar Substitute, Brown Sugar, Unsweetened Cocoa Powder, Baking Powder, Salt, Egg Whites, Butter, Chocolate Syrup, Puffed Wheat Cereal, and Sliced Almonds. Plus this Dessert is only 38 calories and 5 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/
Double Chocolate Biscotti
Satisfy your sweet tooth without blowing your carbohydrate count with these chocolately biscotti. This easy-to-prepare recipe makes 24 servings, providing an ideal dessert for your next shindig.
Ingredients
3/4 cup all-purpose flour
3 tablespoons sugar substitute
3 tablespoons packed brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites, lightly beaten
2 tablespoons butter
1 tablespoon chocolate syrup
1/2 cup puffed wheat cereal
4 teaspoons sliced almonds
Directions
Yield: 24 servings
Serving size: 1 biscotti
1 – Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.
2 – Combine flour, sugar substitute, brown sugar, cocoa, baking powder, and salt in medium bowl.
3 – Melt butter in small saucepan. Pour into small bowl. Stir in chocolate syrup and egg whites. Stir butter mixture into flour mixture to form stiff dough. Stir in cereal.
4 – Turn dough out onto prepared cookie sheet; shape into 12×2-inch log. Press almonds onto log. Bake 20 to 25 minutes or until firm. Cool completely on wire rack.
5 – Reduce oven temperature to 300°F. Using serrated knife, cut loaf into 1/2-inch-thick diagonal slices. Place slices, cut sides down, on cookie sheet. Bake biscotti 10 minutes. Turn slices; bake 10 minutes more. Cool completely on wire racks.
Nutrition Information:
Calories: 38 calories, Carbohydrates: 6 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 58 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/double-chocolate-biscotti/
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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
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Sunday’s Pork Roast Dinner Recipe – Maple-Mustard-Glazed Pork Roast
March 8, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a commentTags: baking, Boneless Pork Loin Roast, carrots, Cider Vinegar, Cooking, CooksRecipes, Dijon Mustard, Food, Maple Flavored Syrup, Maple-Mustard-Glazed Pork Roast, Pepper, recipes, Red Potatoes, Roasting, Salt, Soy sauce, Sunday’s Pork Roast Dinner Recipe
This week’s Sunday’s Pork Roast Dinner Recipe is a Maple-Mustard-Glazed Pork Roast. Made using a Boneless Pork Loin Roast, Maple Flavored Syrup, Dijon Mustard, Cider Vinegar, Soy Sauce, Salt, Pepper, Carrots, and Red Potatoes. The recipe is from the CooksRecipes website where you can find a huge selection of recipes to please everyone. So Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Maple-Mustard-Glazed Pork Roast
Every weeknight cook’s dream—a dinner complete from the oven! Leftover roast, thinly sliced, makes great sandwiches for tomorrow’s lunches.
Recipe Ingredients:
1 (2 to 3 pound) boneless pork loin roast
2/3 cup maple-flavored syrup
3 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
Salt and pepper
1 pound carrots, pared and quartered lengthwise*
4 to 6 medium red potatoes, scrubbed and halved
Cooking Directions:
1 – Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in a shallow roasting pan, surrounded by carrots and potatoes.
2 – Roast in a 350°F (175°C) oven until internal temperature of pork, measured with a meat thermometer, reaches 155°F to 160°F (approximately 65°C to 70°C) and vegetables are tender, about 45 minutes to 1 1/4 hours.
3 – Remove from oven; slice roast to serve with vegetables.
Makes 6 to 8 servings.
*Other favorite vegetables can be substituted such as Brussel sprouts, winter squash wedges, sweet potatoes.
https://www.cooksrecipes.com/pork/maple-mustard-glazed_pork_roast_recipe.html
Bayou Cajun Fries
February 25, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: baking, Baking Potato, Bayou Cajun Fries, Cajun Seasoning, Cooking, Diabetes, Diabetes Self Management, Extra Virgin Olive Oil, Food, Fries, Paprika, recipes, Salt
I’m passing along another Diabetes Friendly Recipe, Bayou Cajun Fries. For this Cajun Inspired Recipe you’ll be needing Baking Potato, Extra Virgin Olive Oil, Paprika, Cajun Seasoning, and Salt. Perfect Diabetic Friendly Side Dish for the Shrimp Po’Boy or any other dish! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Bayou Cajun Fries
Paprika and Cajun seasoning give these oven-baked fries some kick, while extra virgin olive oil adds healthful fats.
Ingredients
Nonstick cooking spray
1 baking potato (6 ounces), scrubbed
1/2 teaspoon extra virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon Cajun seasoning
1/8 teaspoons salt
Directions
Yield: 2 servings
Serving size: 2/3 cup
1 – Preheat oven 475°F. Spray nonstick baking sheet with nonstick cooking spray.
2 – Cut potato lengthwise into 1/4-inch slices, then cut each slice into 1/4-inch strips. Place on prepared baking sheet. Drizzle with oil and sprinkle with paprika; toss gently to coat. Arrange potato strips in single layer (potatoes should not touch).
3 – Bake 5 minutes; stir and bake 5 minutes more or until potatoes are golden brown and tender when pierced with fork. Immediately sprinkle with Cajun seasoning and salt; toss gently to coat.
Nutrition Information:
Calories: 91 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 166 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/bayou-cajun-fries/
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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 Dessert of the Week – Hot Fudge Cake
February 20, 2020 at 6:02 AM | Posted in dessert, diabetes, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: baking, Baking powder, Brown Sugar, Cocoa, Cooking, Corn Oil, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Food, Hot Fudge Cake, recipes, Salt, Skim Milk, Sweet'N Low Brown Sugar Substitute, Vanilla extract
This week’s Diabetic Dessert of the Week is Hot Fudge Cake. Made using Sweet’N Low Brown Sugar Substitute, Cocoa, Baking Powder, Salt, Skim Milk, Corn Oil, Vanilla Extract, Brown Sugar, Hot Water, and Light Whipped Topping (optional). Hot Fudge Cake made healthier. 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/
Hot Fudge Cake
Nothing says Valentine’s Day quite like chocolate, and nothing says chocolate quite like this decadent cake!
Ingredients
Preparation time:
10 minutes
Baking time:
30 minutes
1 cup all-purpose flour
1/2 cup sugar
6 teaspoons Sweet’N Low brown sugar substitute
2 tablespoons plus 4 tablespoons cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup skim milk
2 tablespoons corn oil
1 teaspoon vanilla extract
1/4 cup packed brown sugar
1 3/4 cups hot water
Light whipped topping (optional)
Directions
Yield: 9 servings
Serving size: 1/9 of cake
* Preheat oven to 350°F. Place flour, sugar, brown sugar substitute, 2 tablespoons cocoa, baking powder, and salt in a medium bowl; stir to combine. Stir in milk, oil, and vanilla extract (batter will have small lumps). Spread batter in an ungreased 8-inch square baking pan; set aside. In a small bowl, combine brown sugar and remaining 4 tablespoons cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake for 30 minutes, or until crust forms on top and filling is bubbly. Portion into 9 equal servings. Serve while warm with light whipped topping, if desired.
Nutrition Information:
Calories: 172 calories, Carbohydrates: 31 g, Protein: 3 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 134 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hot-fudge-cake/
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Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* 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 – Chocolate Mocha Pudding
February 13, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Chocolate Mocha Pudding, Coffee, Cooking, Cornstarch, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Food, Raspberries, recipes, Salt, Skim Milk, Sugar, Unsweetened Chocolate
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/
Chocolate Mocha Pudding
A decadent combination of cocoa and coffee, this is the perfect treat for sharing with your sweetheart on Valentine’s Day!
Ingredients
Preparation time: 20 minutes
Chilling time: 1 hour
1 1/2 ounces unsweetened chocolate
2 1/2 cups skim milk
1/2 cup double-strength coffee (coffee made with twice as much instant granules or ground beans as usual)
1/4 cup cornstarch
3/4 cup sugar
1/8 teaspoon salt
Fresh raspberries or strawberries for garnish (optional)
Directions
Yield: about 4 cups
Serving size: 1/2 cup
Place the chocolate in a 2-quart, microwave-safe glass bowl and microwave at Medium (50% power) for 2 to 3 minutes. Whisk the milk and coffee into the chocolate. In separate bowl, combine the cornstarch, sugar, and salt; whisk this mixture into the milk mixture. Microwave the entire batter at High for 4 minutes. Whisk the mixture and continue cooking at High for 4 to 6 more minutes, whisking each minute until the pudding thickens. Pour the pudding into eight dessert cups and refrigerate for at least one hour. Before serving, top with a few raspberries or strawberries for garnish.
Nutrition Information:
Calories: 142 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Sodium: 77 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-mocha-pudding/
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* 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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