Diabetic Dessert of the Week – Cherry Bowl Cheesecakes

June 4, 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 Cherry Bowl Cheesecakes. To make this recipe you’ll be needing Fat Free Cream Cheese, Reduced Fat Free Cream Cheese, Skim Milk, Sugar Substitute, Almond Extract, Fat Free Vanilla Wafers, and Light Cherry Pie Filling. We got another good one this week! 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/

Cherry Bowl Cheesecakes
Nothing says warm weather like the sweet taste of cherries. If you agree, you’ll love our individually portioned, no-bake cherry cheesecakes — these delightful desserts are the perfect indulgence for a special occasion!

Ingredients
1 package (8 ounces) fat-free cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 tablespoons fat-free (skim) milk
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1/4 teaspoon almond extract
40 reduced-fat vanilla wafers
1 can (16 ounces) light cherry pie filling

Directions
Yield: 8 servings
Serving size: 1 cheesecake

1 – Beat cream cheese, milk, sugar substitute, and almond extract in medium bowl with electric mixer at high speed until well blended.

2 – Place one vanilla wafer on bottom of 4-ounce ramekin.* Arrange four additional vanilla wafers around side of ramekin. Repeat with remaining wafers. Fill each ramekin with 1/4 cup cream cheese mixture; top each with 1/4 cup cherry pie filling. Cover with plastic wrap; refrigerate 8 hours or overnight.

*Note: If ramekins are not available, you may substitute with custard dishes or line 8 muffin cups with foil liners and fill according to above directions.

1 – Cheesecake Parfaits: Crush 32 wafers. Prepare cream cheese mixture as directed above. Layer half of crushed wafers, half of cream cheese mixture, and half of pie filling in 8 small dessert glasses. Repeat layers. Garnish with remaining wafers and fat-free whipped topping, if desired.

Nutrition Information:
Calories: 214 calories, Carbohydrates: 29 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 16 mg, Sodium: 387 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cherry-bowl-cheesecakes/

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“Meatless Monday” Recipe of the Week – Overnight Baked Stuffed French Toast

May 4, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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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 2020! https://www.diabetesselfmanagement.com/

Overnight Baked Stuffed French Toast

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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* 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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Strawberry Trifle Recipe for Diabetics

April 16, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a second Dessert to pass along from the Diabetes Self Management website, Strawberry Trifle Recipe for Diabetics. This one is made using Sugar Free Fat Free Vanilla Instant Pudding Mix, Skim Milk, Fresh Strawberries, Angel Food Cake, and Nondairy Whipped Topping. Another easy prepared and Delicious Dessert! 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/

Strawberry Trifle Recipe for Diabetics
Ingredients
Preparation time: 15 minutes
1 box (2.1 ounces) sugar-free, fat-free vanilla instant pudding mix
2 cups skim milk
1 pound fresh strawberries
Half of a prepared 1-pound angel food cake
1 cup lite, nondairy whipped topping

Directions
Yield: 8 servings
Serving size: 1 cup

* Combine pudding mix and milk in small bowl with an electric mixer until pudding is thickened. Remove stems and leaves of strawberries and slice. Spread half the slices over the bottom of a trifle dish or 3-quart clear glass bowl. Tear the angel food cake into small pieces (approximately 1-inch cubes) and layer half the pieces over the strawberry slices. Pour or spoon the prepared pudding over the cake pieces. Layer the remaining cake pieces, then the remaining strawberry slices, on top of the pudding. Spoon the whipped topping over the strawberries to complete the trifle. Serve at once, or refrigerate until serving.

Nutrition Information:
Calories: 166 calories, Carbohydrates: 34 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 354 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/strawberry-trifle/

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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 comment
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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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* 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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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 comment
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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/

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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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It’s Chili, Chowder, or Stew Saturday – Wild Rice Soup

January 18, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday, rice, Soups | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Wild Rice Soup. I love Wild Rice and here’s the perfect recipe to use for Wild Rice, Wild Rice Soup. Made using Olive Oil, Onion, Celery, Carrots, Flour, Reduced Sodium Chicken Broth, Wild Rice, Ham, Almonds, Turmeric, Skim Milk, and Dry White Table Wine. Put it all together and the Soup is on! You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild Rice Soup
Preparation time: 15 minutes. Cooking time: 1 hour, including rice cooking time.

Ingredients
1 tablespoon olive oil
1 cup minced onion
1 cup minced celery
1 cup grated carrots
1/2 cup flour
4 cups reduced-sodium chicken broth
2 cups cooked wild rice*
1/3 cup ham, chopped
3 tablespoons chopped slivered almonds
1 teaspoon turmeric
1 cup evaporated skim milk
2 tablespoons dry white table wine

Directions
Heat the olive oil in a large pan over medium heat. Sauté the onion, celery, and carrots until tender. Whisk the flour into the broth until there are no lumps. Add the broth to the sautéed vegetables and cook over medium to high heat, stirring constantly. Boil for one minute or until the mixture has thickened. Reduce heat and stir in rice, ham, almonds, and turmeric. Simmer for about 5 minutes. Add the evaporated skim milk and wine, then heat to desired serving temperature.

* To make 2 cups of cooked wild rice, combine 1/2 cup wild rice with 1 1/2 cups water in a saucepan. Bring to a boil, stir once, then cover and simmer over low heat until the water is absorbed and the rice is fluffy, about 45 minutes.

Yield: 5 servings.

Serving size: about 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 640 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/wild-rice-soup/

 

 

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Easy Turkey Sausage Egg Bake

January 17, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Recipe to pass along to all of you; Easy Turkey Sausage Egg Bake. This one is made using JENNIE-O® All Natural* Turkey Sausage, Florentine Egg Substitute, Spinach, Skim Milk, Mustard, Whole Wheat Bread, and Cheddar Cheese. Start you morning off with a delicious and healthy Easy Turkey Sausage Egg Bake. Enjoy and Make the SWITCH in 2020 https://www.jennieo.com/

Easy Turkey Sausage Egg Bake
Treat yourself to breakfast by prepping this hearty, carb-conscious bake the night before — then just hop out of bed and pop it in the oven. Under 300 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage
1 (15-ounce) carton Florentine flavored cholesterol-free real egg product
1 cup chopped spinach
2 cups skim milk
½ teaspoon ground mustard
5 slices whole grain 100% whole wheat bread, cut into cubes
1 cup shredded reduced-fat Cheddar cheese

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Drain and set aside. Whisk together eggs, spinach, milk and mustard.
2) Lightly spray 8 ramekins or 10-ounce custard cups with non-stick cooking spray. Divide the bread among the ramekins. Top with sausage and pour egg mixture (about ½ cup) into each cup. Cover and refrigerate several hours or overnight. To bake, heat oven to 350°F. Place ramekins or cups on baking sheet. Bake, uncovered, 30 minutes or until a knife inserted into the center comes out clean.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein2 8g
Carbohydrates 12g
Fiber 1g
Sugars 4g
Fat 11g
Cholesterol 75mg
Sodium 900mg
Saturated Fat 5g
https://www.jennieo.com/recipes/652-easy-turkey-sausage-egg-bake

Diabetic Dessert of the Week – Chocolate Candy Cookies THURSDAY

January 9, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is Chocolate Candy Cookies. I’ve got a Cookie Recipe for this week’s recipe, Chocolate Candy Cookies. Made using ; 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 a huge selection of Diabetic Friendly Recipes, Diabetes, News, Diabetes Management Tips, and so much more! You can also subscribe to the Diabetes Self Management Magazines, one of my favorites! I’ve left a link at the end of the post where you can subscribe. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chocolate Candy Cookies
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
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.

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.

Yield: 24 cookies.

Serving size: 1 cookie.

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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Kitchen Hint of the Day!

January 7, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Eat Healthier, Switch to low-fat dairy…………..

Many dairy products used in cooking and baking are high in fat. You can lower the fat content without compromising taste. Instead of whole milk or half-and-half, pour 1% or skim milk, condensed skim milk, or nonfat half-and-half. Instead of sour cream, try low-fat or nonfat plain yogurt, buttermilk, or even low-fat cottage cheese (you may need to blend it first to make it smooth.)

Diabetic Dessert of the Week -Cinnamon-Nutmeg Custard

December 26, 2019 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 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! Celebrate the Holidays Healthy with this week’s recipe of a Cinnamon-Nutmeg Custard. 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 the Diabetes Self Management Magazine, one of my favorites. Each issue is filled with great and helpful Diabetes Management Tips and Diabetic Friendly Recipes. I’ve left a link to subscribe to the Magazine at the end of the post. Enjoy and Make 2019 a Healthy One! 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
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.

Yield: 6 servings.

Serving size: 1 custard cup.

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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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
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