Diabetic Dish of the Week – Diabetic Chicken, Broccoli, and Rice Bake Recipe
September 6, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 CommentsTags: baking, Bread Crumbs, Cooking, Curry Powder, Diabetes, Diabetes Self Management, Diabetic Chicken Broccoli and Rice Bake Recipe, Diabetic Dish of the Week, Dill, Food, Lemon juice, Paprika, recipes, Reduced-Fat Mayonnaise, Skim Milk
This week’s Diabetic Dish of the Week is a Diabetic Chicken, Broccoli, and Rice Bake Recipe. To make this recipe you’ll be needing Frozen Chopped Broccoli, White Rice, Chicken Breast, Campbell’s Healthy Request Cream of Chicken Soup. There’s 244 calories and 18 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 2022! https://www.diabetesselfmanagement.com/
Diabetic Chicken, Broccoli, and Rice Bake Recipe
Packed with broccoli, rice, and tender diced chicken breast, this hearty dish is full of protein to keep you fueled for hours. What’s more, it freezes well and can be doubled to make
a 9″ x 13″ casserole, providing even more servings — or leftovers!
Ingredients
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooking spray
1 package (10 ounces) frozen, chopped broccoli, thawed
1 cup cooked white rice (warm slightly if using leftover rice)
2 cups (about 8 ounces) diced cooked chicken breast
1 can (10 3/4 ounces) Campbell’s Healthy Request cream of chicken soup
1/4 cup reduced-fat mayonnaise
1/4 cup skim milk
1/8 teaspoon curry powder
1 teaspoon dill
1/2 teaspoon lemon juice
1 tablespoon fine, dry bread crumbs
Paprika
Directions
Yield: 4 servings
Serving size: 1/4 of recipe
1 – Preheat oven to 350°F. Coat an 8″ x 8″ pan with cooking spray. Layer broccoli in bottom of pan. Top evenly with rice and then chicken. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill, and lemon juice; mix well. Pour evenly over chicken. Sprinkle top of casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs (to help them crisp during baking). Bake uncovered for 25–30 minutes, or until bubbly.
* This recipe freezes well. It can be doubled to make a 9″ x 13″ casserole.
Nutrition Information:
Calories: 244 calories, Carbohydrates: 20 g, Protein: 23 g, Fat: 8 g, Saturated Fat: 2 g, Sodium: 382 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-broccoli-and-rice-bake/
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CHOCOLATE PUDDING WITH FRESH STRAWBERRIES
June 16, 2022 at 6:01 AM | Posted in Uncategorized | Leave a commentTags: Butter, CHOCOLATE PUDDING WITH FRESH STRAWBERRIES, Cocoa Powder, CooksRecipes, Corn starch, dessert, Diabetes, Egg Substitute, Fat Free Whipped Topping, Fresh Strawberries., Skim Milk, Splenda Essentials No Calorie Sweetener with Fiber, Vanilla extract
Here’s a recipe for CHOCOLATE PUDDING WITH FRESH STRAWBERRIES. To make this recipe you’ll be needing Corn Starch, Cocoa Powder, Splenda Essentials No Calorie Sweetener with Fiber, Skim Milk, Egg Substitute, Vanilla Extract, Butter, fresh Strawberries, and Fat Free Whipped Topping. The Pudding is 120 calories and 18 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 2022! https://www.cooksrecipes.com/index.html
CHOCOLATE PUDDING WITH FRESH STRAWBERRIES
Ingredients
2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda Essentials No Calorie Sweetener with Fiber, divided
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups fresh strawberries, sliced
1/4 cup fat-free whipped topping
Directions
1 – Mix cornstarch, cocoa powder and 5 packets of Splenda Essentials No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30-40 minutes.
5 – Mix strawberries and remaining one packet of Splenda No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.
Recipe Yield: Serves: 4“Serving Size: 1 cup pudding, 1/2 cup strawberries
NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 3.5 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 85 milligrams
Cholesterol: 0.5 milligrams
Protein: 6 grams
Carbohydrates: 22 grams
Sugars: 20 grams
https://www.cooksrecipes.com/diabetic/chocolate_pudding_with_strawberries_recipe.html
Diabetic Dessert of the Week -Cinnamon-Nutmeg Custard
June 2, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: baking, Cinnamon-Nutmeg Custard, Custard, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Egg Substitute, Food, Ground Cinnamon, Ground Nutmeg, recipes, Salt, Skim Milk, Sugar, Vanilla
This week’s Diabetic Dessert of the Week is Cinnamon-Nutmeg Custard. This one is made using Egg Substitute, Skim Milk, Sugar, Vanilla, Salt, Ground Cinnamon, Ground Nutmeg, and Boiling Water. The Custard is only 100 calories and 12 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 2022! https://www.diabetesselfmanagement.com/
Cinnamon-Nutmeg Custard
Full of the seasonal flavors of cinnamon and nutmeg, this custard is almost like eggnog you can eat with a spoon. And with only 100 calories and 13 grams of carbohydrate per
serving, it’s the perfect holiday indulgence!
Preparation time: 10 minutes. Baking time: 65–75 minutes.
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Ingredients
1 cup liquid egg substitute
2 cups skim milk
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups boiling water
Directions
Yield: 6 servings.
Serving size: 1 custard cup.
1 – Heat oven to 325°F. Combine egg substitute, milk, sugar, vanilla, and salt, blending until smooth. Arrange six 6-ounce custard cups in a 9 x 13-inch baking pan. Pour custard mixture evenly into cups. Combine cinnamon and nutmeg and sprinkle over individual custards. Place baking pan on the oven rack. Pour boiling water into pan to a depth of 1 inch. Bake custard until knife inserted in center comes out clean, about 65 to 75 minutes. Allow custard to cool. Serve warm or chilled.
Nutrition Facts Per Serving:
Calories: 100 calories, Carbohydrates: 13 g, Protein: 8 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 213 mg, Fiber: <1 g, Calcium: 125 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cinnamon-nutmeg-custard/
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* 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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“Meatless Monday” Recipe of the Week – Creamy Potato-Cauliflower Soup
March 14, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, Vegetarian | Leave a commentTags: Cauliflower, Cheese, Cooking, Creamy Potato-Cauliflower Soup, Diabetes Self Management, Food, Green Onions, Mashed Potatoes, Meatless Monday" Recipe of the Week, Pepper., Potatoes, recipes, Salt, Skim Milk, Soup
This week’s “Meatless Monday” Recipe of the Week is a Creamy Potato-Cauliflower Soup. To make this week’s recipe you’ll be needing Frozen Cauliflower Florets, Water, Skim Milk, Garlic Diet Margarine, Salt, Pepper, Sour Cream, and Shredded Reduced Fat Sharp Cheddar Cheese. There’s 179 calories and 23 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 2022! https://www.diabetesselfmanagement.com/
Creamy Potato-Cauliflower Soup
Looking for a healthy dish to celebrate St. Patrick’s Day? Irish eyes will be smiling on this creamy and comforting soup, packed with the deliciousness of potatoes and cheese. The
addition of cauliflower florets to the mix keeps the carb content down but the flavor high!
Ingredients
1 pound frozen cauliflower florets, thawed
1/4 cup water
2 cups fat-free (skim) milk
2 cups mashed potatoes (see tip)
4 to 5 medium green onions, finely chopped
1/2 teaspoon minced garlic
2 tablespoons diet margarine
3/4 teaspoon salt (optional)
1/2 teaspoon black pepper
3/4 cup fat-free sour cream
6 tablespoons (1 1/2 ounces) shredded, reduced-fat sharp cheddar cheese
Directions
Yield: 6 servings
Serving size: 1 cup soup, 2 tablespoons sour cream, 1 tablespoon cheese, and about 1 tablespoon green onions
1. Bring cauliflower and water to a boil in large saucepan over high heat. Reduce heat. Cover. Simmer 12 to 14 minutes, or until tender. Transfer cauliflower, any remaining water, and 1 cup milk into blender. Cover. Holding lid securely, process until puréed.
2. Return cauliflower mixture to saucepan. Add potatoes, all but 1/3 cup green onions, garlic, and remaining 1 cup milk. Stir until blended. Cook on medium-low heat 10 minutes. Add margarine, salt, if desired, and pepper. Stir until margarine is melted. Garnish with equal amounts sour cream, cheese, and remaining green onions.
Tip: To make 2 cups nutritious mashed potatoes, mash 1 pound boiled baking potatoes with 2 tablespoons diet margarine and 1/4 to 1/3 cup fat-free (skim) milk.
Nutrition Information:
Calories: 179 calories, Carbohydrates: 27 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 271 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/creamy-potato-cauliflower-soup/
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Chocolate Candy Cookies
February 17, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: baking, Chocolate Candy Cookies, Cookies, Cooking, dessert, Diabetes Self Management, Food, Peanut Butter Baking Chips, recipes, Skim Milk, Vanilla Extract Fructose-Sweetened Peanut Butter Cup Candy
Chocolate lovers here’s a recipe for some Chocolate Candy Cookies. To make the Cookies you’ll be needing Skim Milk, Vanilla Extract Fructose-Sweetened Peanut Butter Cup Candy, Peanut Butter Baking Chips, and Corn Oil. The Cookies are 60 calories and 9 net carbs per Cookie. 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/
Chocolate Candy Cookies
If you’re looking for a sweet, homemade treat, look no further than this recipe. The addition of peanut butter cups makes these goodies simply delightful!
Preparation time: 25 minutes.
Cooling time: 15 minutes.
Ingredients
Cooking spray
1 package (8 ounces) low-fat sugar-free chocolate snack cake mix (such as Sweet ‘n Low chocolate cake snack cake mix)
3 tablespoons skim milk
1 teaspoon vanilla extract
1 (3 1/4-ounce) package fructose-sweetened peanut butter cup candy, coarsely chopped (such as Estee)
2 tablespoons peanut butter baking chips
1/2 teaspoon corn oil
Directions
Yield: 24 cookies.
Serving size: 1 cookie.
1 – Preheat oven to 350°F. Spray baking sheets with cooking spray; set aside. Beat cake mix, milk, and vanilla extract in a medium bowl with electric mixer on low speed. When the mixture looks crumbly, increase speed to medium and beat 1-2 minutes or until a smooth dough forms (dough will be very sticky). Stir in chopped candy. Coat hands with cooking spray. Roll dough into 1-inch balls (recoat hands as needed). Place balls 2 1/2 inches apart on the greased baking sheets. Flatten each ball slightly with the bottom of a drinking glass coated with cooking spray. Bake 8-9 minutes, or until cookies lose their shininess and tops begin to crack. Do not over bake. Remove to wire rack to cool.
2 – Heat baking chips and oil in a small saucepan over low heat until baking chips melt. Drizzle cooled cookies with melted baking chips. Allow topping to harden before serving.
Nutrition Facts Per Serving:
Calories: 60 calories, Carbohydrates: 10 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 17 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-candy-cookies/
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Chocolate Zucchini Cake Recipe for Diabetics
January 13, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: baking, Berries, Chocolate Zucchini Cake Recipe for Diabetics, Cocoa Powder, Cooking, dessert, Diabetes, Diabetes Self Management, Food, Grated Zucchini, recipes, Skim Milk, Splenda, Unsweetened Applesauce, Whipped topping
Here’s a recipe for a Chocolate Zucchini Cake Recipe for Diabetics. Some of the ingredients you’ll be needing are Grated Zucchini, Unsweetened Applesauce, Skim Milk, Splenda, Cocoa Powder, Whipped Topping, Berries and more! 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/
Chocolate Zucchini Cake Recipe for Diabetics
Get your chocolate fix and the nutritional benefits of peak-season zucchini in this crave-worthy cake!
Ingredients
Preparation time: 8 minutes
Cooking time: 35 minutes.
Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)
Directions
Yield: 15 servings
Serving size: 3″ x 2 1/2″ Square
1 – Preheat oven to 350°F. Spray a 9″ x 13″ baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30–35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).
Nutrition Information:
Calories: 181 calories, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 268 mg, Fiber: 2 g
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.
“Meatless Monday” Recipe of the Week – Overnight Baked Stuffed French Toast
December 20, 2021 at 6:01 AM | Posted in diabetes, Diabetes Self Management, Meatless Monday | Leave a commentTags: baking, Cinnamon, Cooking, Diabetes Self Management, Egg Substitute, Fat Free Cream Cheese, Food, French Bread, Meatless Monday, Overnight Baked Stuffed French Toast, recipes, Skim Milk, Sugar-Free Maple-Flavored Syrup, Vanilla extract, Vegetarians
This week’s “Meatless Monday” Recipe of the Week is a Overnight Baked Stuffed French Toast. Made using Cooking Spray, French Bread, Fat Free Cream Cheese, Egg Substitute, Skim Milk, Vanilla Extract, Sugar-Free Maple-Flavored Syrup, and Cinnamon. And Breakfast is served! 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/
Overnight Baked Stuffed French Toast
Topped with juicy homemade raspberry syrup, our flavorful French toast is the ultimate Sunday morning breakfast for quality time with the family.
Ingredients
Preparation time: 15 minutes
Baking time: 1 hour
Chilling time: 8 hours
Standing time: 15 minutes
Cooking spray
1 loaf (16 ounces) French bread, cut into 20 slices
1 block (8 ounces) fat-free cream cheese, cut into 1/4-inch-thick slices
3 cups liquid egg substitute
2 cups skim milk
1 teaspoon vanilla extract
1/3 cup sugar-free, maple-flavored syrup
1/4 teaspoon cinnamon
Directions
Yield: 12 servings
Serving size: 1 slice (approximately 3 inches x 3.25 inches)
1 – Coat a 9″ x 13″ baking dish with cooking spray. Layer 10 slices of bread in the bottom of the baking dish (you may need to cut some slices to fit). Top evenly with cream cheese slices, then remaining bread slices.
2 – In a large bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon. Pour over bread, coating all the bread. Cover with plastic wrap and refrigerate overnight, or 8 hours.
3 – Remove from the refrigerator and let stand at room temperature 15 minutes while oven preheats to 350ºF. Bake 1 hour, or until all liquid is absorbed and the French toast is set in the center. When the top begins to brown slightly, lay a sheet of aluminum foil over the baking dish.
4 – Cut into 12 pieces and serve with Rise-n-shine raspberry syrup.
Nutrition Information:
Calories: 183 calories, Carbohydrates: 24 g, Protein: 15 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 486 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/overnight-baked-stuffed-french-toast/
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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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Sweet Whipped Turnips
November 7, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: Apple, carrots, Cooking, Diabetes, Diabetes Self Management, Food, Ground Pepper, Low Calorie Margarine, Nutmeg, recipes, Salt, Skim Milk, Splenda Brown Sugar, Sweet Whipped Turnips, Turnips, Water
I have a recipe for Sweet Whipped Turnips. These are made using Turnips, Carrots, Apple, Water, Low Calorie Margarine, Skim Milk, Splenda Brown Sugar, Nutmeg, Ground Pepper, and Salt. One delicious Side Dish and it’s only 94 calories and 13 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 2021! https://www.diabetesselfmanagement.com/
Sweet Whipped Turnips
Apples, nutmeg, and a bit of brown sugar blend give this whipped root vegetable mixture delightfully sweet undertones!
Ingredients
Preparation time: 10 minutes
Cooking time: 30 minutes.
1 pound turnips
1 pound carrots
1 apple, about 3 inches in diameter
6 cups water
2 tablespoons low-calorie margarine
1/3 cup skim milk
2 tablespoons Splenda Brown Sugar Blend
1/2 teaspoon nutmeg
1/2 teaspoon ground black pepper
Dash salt
Directions
Yield: 6 servings
Serving size: 1/2 cup
1 – Peel turnips and carrots and chop into chunks. Peel and core apple and chop into chunks. Place turnip, carrot, and apple chunks in a 3-quart saucepan. Add 6 cups water and bring to a boil. After boil is reached, reduce heat to medium and cook for 30 minutes or until all pieces are tender. Remove from heat, pour into a colander and let drain completely. Place turnip, carrot, and apple mixture in a food processor (or use handheld mixer and large bowl), combine with all remaining ingredients, and whip until desired consistency (add additional tablespoon of milk if desired).
Nutrition Information:
Calories: 94 calories, Carbohydrates: 17 g, Protein: 2 g, Fat: 2g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 180 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/sweet-whipped-turnips/
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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
* 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 – 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 commentTags: Canned Pumpkin, Cooking, Creamy Pumpkin Pie for Diabetics, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Fat Free Whipped Topping, Food, Graham Cracker Pie Crust, Instant Vanilla Sugar Free Pudding Mix, Pie, Pumpkin pie spice, recipes, Skim Milk
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
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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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
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* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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SUGAR FREE BLUEBERRY BANNOCK
September 30, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: All-Purpose Flour, baking, Baking powder, Blueberries, Canola Oil, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Flour, Food, Frozen Blueberries, Ground Cinnamon, Quick bread, recipes, Salt, Skim Milk, SUGAR FREE BLUEBERRY BANNOCK, Water, Wheat Flour
I came across a delicious sounding Pastry Recipe, SUGAR FREE BLUEBERRY BANNOCK. I ‘ve never heard of this one but it is described as a flat quick bread that is often cut into wedges, like scones. So if you like Scones, you’ll like this! Plus it’s Diabetic Friendly, 130 calories. To make these Bannocks you’ll be needing Wheat Flour, All Purpose Flour, Frozen Blueberries, Baking Powder, Ground Cinnamon, Salt, Skim Milk, Water, and Canola Oil. 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/
SUGAR FREE BLUEBERRY BANNOCK
Bannock is a flat quick bread that is often cut into wedges, like scones. This is a whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and
tender crumb for this blueberry bannock recipe.
Recipe Yield: 8
Ingredients
1 cup whole-wheat flour (250 mL)
1 cup all-purpose flour (250 mL)
3/4 cup fresh or frozen blueberries (175 mL)
2 Tbsp baking powder (30 mL)
1/2 tsp ground cinnamon (2 mL)
1/8 tsp salt (.5 mL)
1/2 cup skim milk (125 mL)
1/2 cup water (125 mL)
1 Tbsp canola oil (15 mL)
Directions
1 – Preheat oven to 400F (200C).
2 – In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
3 – Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
4 – Turn dough out of bowl and place on lightly floured surface.
5 – Using hands, form disc about 1/2-inch (1-cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
6 – Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams
https://beatcancer2010.wordpress.com/2019/05/19/sugar-free-blueberry-bannock/
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