“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 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 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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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/
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.
https://www.diabetesselfmanagement.com/subscribe/
The Saturday Evening Dessert – Zucchini Brownies
August 27, 2016 at 5:04 AM | Posted in Saturday Evening Dessert | 6 CommentsTags: Baking, Cocoa Powder, Cooking, dessert, Food, recipes, Saturday Evening Dessert, Splenda, Vanilla extract, Walnuts, Zucchini, Zucchini Brownies
This week’s Saturday Evening Dessert is Zucchini Brownies.
Zucchini Brownies
Ingredients
1/2 cup Extra Virgin Olive Oil
1 1/2 cups White Sugar or 3/4 cup Splenda
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Sea Salt
2 cups shredded Zucchini
1/2 cup chopped Walnuts
6 tablespoons Unsweetened Cocoa Powder
1/4 cup Margarine
2 cups Confectioners’ Sugar
1/4 cup 2% Milk
1/2 teaspoon Vanilla Extract
Directions
1 – Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2 – In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3 – Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Pecan Pie (Slimmed Down Version)
October 18, 2013 at 9:37 AM | Posted in dessert, diabetes | Leave a commentTags: Bake, Butter, cook, Corn syrup, Pecan, Pecan pie, Pie, Vanilla extract
Thank you Anthony “The Cook” for passing this one along!
Ingredients:
3 large eggs, lightly beaten or (3/4 Cup Egg Beater’s)
3/4 cup Splenda Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted (Blue Bonnet Light Stick Butter)
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell
Directions:
Preheat oven to 350°F (175°C).
Combine eggs, Splenda Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell.
Bake for 45-50 minutes or until a knife inserted near center comes out clean.
Cool on a wire rack. Serve warm.
Makes 8 servings.
Kitchen Hint of the Day!
October 10, 2013 at 9:04 AM | Posted in Kitchen Hints | Leave a commentTags: Business, Environment, Flour, Gardens, Shortening, Sodium bicarbonate, Vanilla extract, Water Resources
Here’s a great tip for the really thrifty. If you want to get all the shortening or lard out of a can, pour 2 cups boiling water into the container and swirl it gently until the fat melts. Refrigerate the container until the shortening solidifies on the water’s surface, then just lift or skim it off with a knife blade or sharp – edged spoon.
Kitchen Hint of the Day!
May 17, 2013 at 9:42 AM | Posted in Kitchen Hints | Leave a commentTags: cook, Cream, Home, Ice cream, Soups and Stews, Tablespoon, Vanilla extract, Whipped cream
Whipping up some heavy cream? Heavy cream will set up faster if you add seven drops of lemon juice for each pint of cream. But you don’t necessarily need heavy cream to make whipped cream. Light cream can be whipped to a firm, mousse – like consistency if you add a tablespoon unflavored gelatin dissolved in 1 tablespoon hot water for every 2 cups of cream. After whipping refrigerate it for two hours.
Chocolate-Chocolate Cupcakes
January 7, 2013 at 10:26 AM | Posted in dessert, diabetes, diabetes friendly | Leave a commentTags: Baking, Butter, Cooking, Flour, Mixer (cooking), Sodium bicarbonate, Sugar, Vanilla extract
Chocolate-Chocolate Cupcakes
1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350°F (175°C).
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into paper lined muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Makes 18 servings.
Nutritional Facts Per Serving: Calories: 180; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 45mg; Sodium: 160mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 11g; Protein: 2g;
Exchanges Per Serving: 1 1/2 Starches, 1 Fat
http://www.cooksrecipes.com/diabetic/chocolate-chocolate_cupcakes_recipe.html
Pine Nut Cookies Recipe
February 27, 2012 at 8:49 AM | Posted in baking, diabetes, diabetes friendly, low calorie, low carb | Leave a commentTags: Almond paste, cook, Flour, Nutrition facts label, Pine nut, Powdered sugar, Sugar, Vanilla extract
Pine Nut Cookies Recipe
Ingredients
1 package (7 ounces) almond paste, grated
1/2 cup sugar
1/2 cup confectioners’ sugar
2 egg whites
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
Pinch salt
1/2 cup pine nuts
Directions
In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets.
Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers. Yield: 2-1/2 dozen.
Nutritional Facts 1 cookie equals 68 calories, 3 g fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
There are several sites with the same or similar recipe.
http://www.tasteofhome.com/Recipes/Pine-Nut-Cookies
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