Brown Sugar Strawberry Shortcakes

May 25, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I came across a Delicious and Diabetic Friendly Dessert from the Diabetes Self Management, Brown Sugar Strawberry Shortcakes. Some of the ingredients you’ll need are; Strawberries, Sugar Substitute, Reduced Fat Baking Mix, Buttermilk, and more! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Brown Sugar Strawberry Shortcakes
Ingredients
2 cups fresh sliced strawberries
1/4 cup sugar substitute,* divided
2 cups reduced-fat biscuit baking mix
1/2 teaspoon baking powder
1/3 cup low-fat (1%) buttermilk
2 teaspoons margarine or butter, melted
2 tablespoons packed brown sugar
6 tablespoons reduced-fat whipped topping

Directions
1 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

2 – In medium bowl toss strawberries and 2 tablespoons sugar substitute. Set aside.

3 – In another medium bowl combine baking mix, remaining 2 tablespoons sugar substitute, and baking powder. Pour buttermilk over dry ingredients and stir gently with spoon until dough comes together. Remove dough from bowl, place on lightly floured surface, and pat into a 3/4- to 1-inch-thick circle.

4 – Cut dough into 6 portions. Round each piece into a circle and place on baking sheet. Brush with melted margarine and sprinkle 1 teaspoon brown sugar over each shortcake. Bake 12 to 15 minutes. Transfer to rack and let cool slightly.

5 – To assemble shortcakes: Split each shortcake in half. Place bottom half on dessert plates, cover with 1/3 cup berries, 1 tablespoon whipped topping and cake tops.

*This recipe was tested using sucralose-based sugar substitute.

Tip: Strawberries can be refrigerated, unwashed, for up to 3 days. Or, they may be frozen. To freeze strawberries, hull them and arrange them in a single layer on a jelly-roll pan. Place them in the freezer until they are frozen solid and then transfer them to storage containers. They will keep for up to 9 months.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 190 calories, Carbohydrates: 37 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 572 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/brown-sugar-strawberry-shortcakes/

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Diabetic Dessert of the Week – Italian Cheesecake

May 23, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dessert of the Week is – Italian Cheesecake. Some of the ingredients you’ll be using are; Graham Crackers, Fat Free Cream Cheese, Sugar Substitute, Fat Free Ricotta Cheese, and Egg Substitute. The recipe is from the Diabetes Self Management website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Italian Cheesecake
Ingredients
9 whole graham crackers, plus additional pieces for garnish
1/3 cup packed brown sugar
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) fat-free cream cheese, softened
1 1/2 cups sugar substitute*
1 container (15 ounces) fat-free ricotta cheese
2 eggs
1/2 cup cholesterol-free egg substitute
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups reduced-fat sour cream
Fresh strawberries (optional)
Fresh mint leaves (optional)

Directions
1 – Spray 9-inch springform pan or deep-dish pie pan with nonstick cooking spray.

2 – Place graham crackers in resealable food storage bag; crush into fine crumbs with rolling pin. Mix crumbs and brown sugar in small bowl. Stir in butter until crumbs are moistened. Press crumb mixture into bottom and 1 inch up side of prepared pan. Refrigerate crust while preparing filling.

3 – Preheat oven to 300°F. Beat cream cheese and sugar substitute in large bowl with electric mixer at medium speed until smooth. Add ricotta; beat until blended. Slowly add eggs and egg substitute; beat until well blended. Beat in cornstarch, flour, and vanilla. Beat in sour cream just until blended. Pour filling into prepared crust; place pan on baking sheet.

4 – Bake 1 hour and 30 minutes to 1 hour and 40 minutes or until top of cheesecake is golden and just set. Cool completely in pan on wire rack. Refrigerate 8 hours or overnight. Garnish with strawberries, mint, and graham cracker pieces.

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

Yield: 18 servings.

Nutrition Facts Per Serving:
Calories: 154 calories, Carbohydrates: 15 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 47 mg, Sodium: 296 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/italian-cheesecake/

Diabetic Dessert of the Week – Frozen Berry Ice Cream

May 2, 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 – Frozen Berry Ice Cream. This delicious Dessert is made using Strawberries, Peaches, Blueberries, Sugar Substitute, Vanilla, and Low Fat Vanilla Ice Cream. It’s only 69 calories and 15 carbs per serving! The Recipe comes from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News and Diabetes Management Tips. Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Frozen Berry Ice Cream

Ingredients
8 ounces frozen unsweetened strawberries, partially thawed
8 ounces frozen unsweetened peaches, partially thawed
4 ounces frozen unsweetened blueberries, partially thawed
6 packets sugar substitute
2 teaspoons vanilla
2 cups sugar-free, low-fat vanilla ice cream
16 blueberries (optional)
4 small strawberries, halved (optional)
8 peach slices (optional)

Directions
1 – Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.

2 – Add ice cream; process until well blended.

3 – Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”

Yield: 8 servings.

Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/frozen-berry-ice-cream/

Kitchen Hint of the Day!

April 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Use less sugar when baking……..

You can cut calories simply by using less sugar, or by substituting a no-calorie sweetener for part of the sugar. Just keep in mind that some people are more sensitive to tasting artificial sweeteners than others, and that some baking recipes depend on sugar for texture as much as taste. Enjoy!

Diabetic Dish of the Week – Apple-Cinnamon Pancakes

March 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Apple-Cinnamon Pancakes. Start your day off right with these Diabetic Friendly Apple-Cinnamon Pancakes. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cinnamon Pancakes

Ingredients
1 3/4 cups Better Baking Mix
1/4 teaspoon ground cinnamon
1 cup water or fat-free (skim) milk
1/2 cup no-sugar-added applesauce
1 egg, lightly beaten or 2 egg whites
1 tablespoon canola oil
Nonfat, plain yogurt (optional)
Sugar substitute (optional)
Additional ground cinnamon (optional)

Directions
1 – Combine baking mix and cinnamon in large bowl. Make a well in center; add water, applesauce, egg, and oil. Stir with wire whisk just until blended.

2 – Spray griddle or skillet with nostick cooking spray; heat over medium heat.

3 – Using 1/4-cup measure or ladle, pour batter onto griddle. Cook pancakes on griddle until golden brown, turning once.

* Serve with yogurt and cinnamon mixed with sugar substitute.

Yield: 4 servings.

Serving size: 3 (4-inch) pancakes.

Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 37 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 545 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/apple-cinnamon-pancakes/

What You Should Know About Sugar Substitutes

March 13, 2014 at 8:49 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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What You Should Know About Sugar Substitutes
There’s a lot of mystery inside those little pink, blue, and yellow packets. Despite decades of use, artificial and natural sugar substitutes still provoke lingering concerns among consumers. Here’s what you need to know about the safety of sugar substitutes, what they’re in, and how to use them to your advantage.
By Jessie Shafer, Marsha McCulloch, RD, LD, and Jane Burnett, RD, LD, 2013Diabetic living logo

 

The Facts About Sugar Substitutes

Some of the most frequent questions we receive at Diabetic Living are about sugar substitutes. The topic is polarizing: some of you love them, some of you hate them. Some of you are concerned about their safety, and some of you want tips for how to use them more. For many people with diabetes, sugar substitutes — which include artificial and natural sweeteners — provide solutions for cutting out excess calories and carbohydrate while still being able to enjoy sweet treats.

Sugar substitutes are among the world’s most scientifically tested food products, and the U.S. Food and Drug Administration (FDA) has deemed them “generally recognized as safe.” The one sweetener that still carries a warning on its label is aspartame (the sweetener in Equal Classic and NutraSweet) because a small group of people — about 1 in 25,000 in the United States — has a genetic condition that prevents the metabolizing of phenylalanine, an amino acid in aspartame.

While there is still a lot of testing to be done as new products enter the market, we know a lot more about sweeteners now than we did when the first sugar substitute, saccharin, was discovered more than 100 years ago…….

 
* Click the link below to get all the facts on Sugar Substitutes
http://www.diabeticlivingonline.com/diabetic-recipes/sugar-substitute/what-you-should-know-about-sugar-substitutes?sssdmh=dm17.725020&esrc=nwdlo030414

7 Simple Ways to Save 100 Calories

August 31, 2013 at 8:16 AM | Posted in diabetes, Eating Well | Leave a comment
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Calories, Calories, Calories, here’s 7 Simple Ways to Save 100 Calories! It’s all from http://www.eatingwell.com/. I left the link at the bottom of the page to see all 7 and the tips to go with them.

 

 

7 Simple Ways to Save 100 CaloriesEating Well

Simple solutions for cutting calories.
These seven simple swaps help you to easily save 100 calories in places you won’t miss them. You can still indulge in the foods you really want and not eat too much by the day’s end. Do one each day for a week and you’ll have saved 700 extra calories over the course of the week to “spend” (think: about two glasses of wine and a generous slice of pie) at your next dinner party. Do a couple each day and you’ll have even more wiggle room for treats.

 

 
No-sweat Calorie Saver #1: Order your coffee with nonfat milk
Order your coffee with nonfat milk instead of cream and sugar. For a 12-ounce size, this will free up about 100 calories. If you need a little sweetness (and are OK with consuming artificial sweeteners), you can add a little Splenda….

 

 
No-sweat Calorie Saver #2: Have an English muffin instead of a bagel.
You’ll save 100 calories if that bagel was 4 inches in diameter—and even more if it was a bigger one from the bakery. Spread it with some peanut butter: its protein, fiber and heart-healthy fats will give this breakfast some staying power…….

 

 

Click the link below to read the full article.

 
http://www.eatingwell.com/nutrition_health/nutrition_news_information/7_simple_ways_to_save_100_calories?sssdmh=dm17.687042&utm_source=EWDNL&esrc=nwewd082213

Pumpkin Pudding

February 4, 2013 at 10:18 AM | Posted in dessert, diabetes friendly | Leave a comment
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Pumpkin Pudding

Ingredients

1 (16 oz.) can pumpkin
2 cup skim milk
2 eggs or 1/2 cup Egg Beaters ( Equivalent of 2 eggs)
1 tsp. cinnamon
Dash of salt
1 tsp. Pumpkin Pie Spice
1 tsp. vanilla
4 to 5 packets of sugar substitute (Splenda), or to taste
Directions

Preheat oven to 425F.
Blend all ingredients.
Spoon into a casserole bowl
Bake at 425F for 15 minutes.
Lower heat to 350F and bake another 40 minutes
Garnish with chopped walnuts, if desired.

Nutritional Information (Per Serving)
Calories: 125
Protein: 8 g
Sodium: 140 mg
Cholesterol: 96 mg
Fat: 3 g
Dietary Fiber: 3.5 g
Carbohydrates: 16 g

 

http://www.diabeticgourmet.com/recipes/html/647.shtml

Almond Cheesecake Bars

March 23, 2012 at 10:59 AM | Posted in baking, dessert, diabetes, diabetes friendly, low calorie, low carb | Leave a comment
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Came across this on several sites and they looked and sounded too good and they are Diabetes Friendly! Only 120 calories and 8 carbs. I left the link to one of the web sites where it’s listed.

Almond Cheesecake Bars

Crust:
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground

Filling:
12 ounces reduced fat cream cheese
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Preheat oven to 350°F (175°C). Spray an 8×8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10 to 12 minutes or until firm.
Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm.

Top with toasted almonds.

Makes 20 bars.
Preparation Time: 15 Minutes
Total Time: 1 Hour 14 Minutes

Nutrition Info Per Serving (1 bar): Calories 120 | Calories from Fat 70 | Fat 8g (sat 3.5g) | Cholesterol 35mg | Sodium 105mg | Carbohydrates 8g | Fiber 0g | Sugars 4g | Protein 4g

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

Pistachio-Sauerkraut Salad, Low Carb Diabetic

March 5, 2012 at 9:58 AM | Posted in diabetes, diabetes friendly, low calorie, low carb, nuts | Leave a comment
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Pistachio-Sauerkraut Salad, Low Carb Diabetic

Ingredients

14 ounces sauerkraut, rinsed
1 (1 ounce) package sugar-free instant pistachio pudding
½ teaspoon dried grated fresh lemon rind or 2 teaspoons fresh grated fresh lemon rind
½ cup coarsely chopped pistachios
½ cup coarsely chopped pecans
¼ cup dried currants
2 (1 g) packets Splenda sugar substitute

Directions

Drain the sauerkraut and place in a large bowl.
Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
Make the pudding according the package directions.
When it has begun to set, add the lemon rind.
(Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this.
Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well.
Pour into a serving container and chill in refrigerator for at least an hour before serving.
Enjoy!

Nutrition Facts

Serving Size: 1 (95 g)

Servings Per Recipe: 6

Amount Per Serving
% Daily Value
Calories 151.2

Calories from Fat 100
66%

Amount Per Serving
% Daily Value
Total Fat 11.2g
17%
Saturated Fat 1.1g
5%
Cholesterol 0.0mg
0%
Sugars 6.6 g
Sodium 460.5mg
19%
Total Carbohydrate 11.8g
3%
Dietary Fiber 4.0g
16%
Sugars 6.6 g
26%
Protein 3.8g
7%

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