Chewy Cupcake Brownie

Where else can you find a delicious, chewy brownie for under 17 grams of carbs per serving?

Chewy Cupcake Brownie Ingredients
2 1/4 c. flour

1 1/2 c. unpacked brown sugar

3 tbsp. unpacked brown sugar

9 tbsp. unsweetened cocoa

1 1/2 tsp. baking soda

3/4 tsp. salt

1 1/2 c. water

3/4 c. unsweetened applesauce

1 1/2 tsp. apple cider vinegar

4 1/2 tsp. butter or margarine, melted

1 1/2 tsp. vanilla extract


Directions

Preheat oven to 350.

In large bowl, stir together flour, brown sugar, cocoa, baking soda and salt.

In another bowl, stir together remaining ingredients.

Pour water mixture over flour mixture and stir until batter is smooth.

Spray 12 muffin cups with cooking spray.

Fill cups 1/2 full.


Bake until toothpick inserted comes out clean, about 18 to 20 minutes.

Nutritional Facts

Servings

12

Total Fat

0.6g

Sodium

255.6mg

Total Carbohydrate

16.2g

Fiber

0.7g

Protein

1.1g

Saturated Fat

0.2g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

0.2g

Potassium

65.2mg

Sugars

0.6g

Read more at http://www.diabeticconnect.com/diabetic-recipes/general/4263-chewy-cupcake-brownie#JlxR8O7aU4xY7KLc.99

Breakfast Deviled Eggs

With crunchy bits of real bacon, these deviled eggs are delicious at breakfast time, snack time, or anytime!

Breakfast Deviled Eggs Ingredients
12 eggs

1/2 cup yogurt

1/4 teaspoon salt

1 dash pepper

1/3 cup bacon bits — cooked

1/4 cup parsley — chopped


Directions
Hard cook eggs. Cool and shell, or purchase precooked, shelled eggs.

Cut in half. Mash yellow and mix with yogurt, salt and pepper.

Pipe yellow mixture back into shells.

Garnish with cooked, crumbled bacon and chopped parsley.

Refrigerate until ready to serve.

Nutritional Facts
Servings
24
Per serving
84 Calories (kcal)
5g Total Fat
(58% calories from fat)
7g Protein
2g Carbohydrate
188mg Cholesterol
179mg Sodium
Food Exchanges
0 Grain(Starch)
1 Lean Meat
0 Vegetable
0 Fruit
1/2 Fat
0 Other Carbohydrates


diabetic connect

Salmon Chowder

The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctively different and appealing character to the soup. Even if you don’t keep instant mashed potatoes in your pantry, it’s worth picking some up for this soup. They give the soup a thick, chowder texture without any heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture. Recipe by Nancy Baggett for EatingWell.

Ingredients

1 tablespoon canola oil

1/3 cup chopped carrot

1/3 cup chopped celery

4 cups reduced-sodium chicken broth

1 1/2 cups water

1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)

2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped

3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives

1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes

1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon

1 tablespoon Dijon mustard

1/4 teaspoon salt

Freshly ground pepper to taste


Directions

6 servings, about 1 1/2 cups each

Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.

Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.


Nutritional Facts
Servings
6
Per serving
Calories
115
Carbohydrates
4g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
15g
Cholesterol
27mg
Dietary Fiber
2g
Potassium
497mg
Sodium
552mg
Added Sugars
0g
Exchanges
1 starch
1 vegetable
2 lean meat
Carbohydrate Servings
0
Vitamin C (50% daily value)
Vitamin A (25% dv)
source of omega-3s.
In partnership with
EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

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Cherry Crisp

This recipe is full of sweet, tang and spice, but don't let its complex flavors fool you — this crisp is simple to make, and with only 5 minutes of prep time.

Cherry Crisp Ingredients

Recipe Ingredients:

3 cups cherries, pitted and sliced

2 tsp almond extract

1/3 cup unsweetened coconut milk

For the topping:

1/4 cup hemp seeds

1/4 cup almond flour

1/4 cup coconut flour

2 Tbl coconut oil

1 Tbl water

1 tsp cinnamon

pinch of salt


Directions
In a medium bowl, combine the cherries, almond extract, coconut milk and sweetener if using. Make sure there are no pits! In another bowl combine all of the topping ingredients and mix well until crumbly. Pour the cherry filling into one large, 4 medium, or 8 small greased ramekins or oven proof dishes. Top with the crumble mixture and bake for 20 minutes in a preheated 375 degree (F) oven. Remove from the oven and let cool before serving.


Nutritional Facts
Servings
8
Calories - 145
Net Carbohydrates - 10.5g
Total Fat - 10g
Protein - 3g

Read more at: diabeticconnect

Saving Dollars While Eating with Diabetes

It costs about $1.50 more per day to eat healthy food versus less healthy foods, according to research at the Harvard School of Public Health. And with the American Diabetes Association reporting that the average person with diabetes is already spending about $7,900 on medical expenses per year, those extra dollars can add up quickly.

Luckily, there are ways to decrease your food expenses.

Spend slyly

First and foremost, eat meals made by you. That’s right! Set aside Sunday or one day each week to meal plan. To make this process easier, read the circulars and cut coupons first. Then, start your meal planning around what’s on sale. Remember, frozen vegetables and fruits are just as healthy—and may even have more vitamins—than fresh or canned goods. Use a weekly meal planner similar to the one found on the dlife app, and choose recipes that share the same ingredients so there will be less food waste and more dollars spared.

Before heading out the door, get updated on the infamous organic questions. Refer to the Environmental Working Group’s Dirty Dozen and Clean Fifteen. Print out the two lists and bring them with you to the grocery store. Purchase organic versions of fruit and vegetables on the Dirty Dozen list. Save your dollars by buying conventional produce listed on the Clean Fifteen list.

Shop the shops

Next, food shop at multiple stores. Yes, that’s right. Look for the best prices. You can purchase healthier brands offering organic packaged goods and/or natural, no-added-sugar foods at big chains like Costco and Target. You can even use your reward card at chains like Duane Reade to buy foods on sale, such as Greek Yogurts, for as little as $1. Buy shelf-stable foods weekly but produce twice a week to prevent spoilage. This saves mucho dollars by decreasing food waste!

Staple swaps

Finally, swap some of your staple foods for healthier and cheaper versions.

• Swap packaged cereals for store-brand oatmeal
• Swap sugar replacers and diet products for real, unprocessed foods
• Swap canned and even fresh foods for frozen vegetables and fruits
• Swap canned beans with added salt for dry beans
• Swap calorie beverages for water. It’s free!

With the above cost-cutting solutions, you can easily save more than $1.50 a day while eating healthier, less processed foods. After a few weeks, you will have a routine and will know where to get the bargains. Voilà—healthy savings!

Read more at diabeticconnect

Low-Carb Biscuits and Gravy

This spin on the American staple doesn't sacrifice flavor for health. You still get the fluffiness of the biscuit with the saltiness and richness of the gravy without all the carbs and fat.

Ingredients

Biscuits

1 cup Almond Flour

1 Tablespoons, Coconut Flour

3/4 tsp Baking Powder

2 tbsp Butter - Unsalted

3 large egg whites

splash of cream or whole milk

Gravy

1/4 tsp Black Pepper

3/4 tsp Xanthan Gum

2 cup Whole Milk

Directions


Biscuits

Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.

Optional: Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be. Remember that!

Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want ‘em a little foamy.

Remove mixture from fridge and whisk in the egg whites, breaking up any massive chunks in the dough with your whisk or fork.

Whisk in a splash of heavy cream at the very end. Drop 4 mounds of dough on to a parchment paper lined cookie sheet. Bake for 12-14 minutes, or until biscuits are slightly golden on the tops.

Gravy

Pour milk into skillet and season with salt and pepper

Sprinkle xanthan gum evenly over skillet, and stir over low heat until gravy thickens.

Note: xanthan gum takes a bit longer to thicken than flour (and uses quite a bit less), so be patient; if you start adding a lot of xanthan gum to get it to thicken, the gravy will turn pasty (but if it does, just thin it with milk).

Slice open biscuit and spoon gravy on top. Enjoy!

Nutritional Facts
Servings
4
Servings 4.0
Amount Per Serving
Calories 336
Total Fat 26 g
Sodium 527 mg
Total Carbohydrate 20g
Dietary Fiber 5g
Sugars 7g
Protein 13g


Read more at diabeticconnect .com

No-Sugar-Added Soft Peach Ice Cream

 Just five ingredients and the push of a button yield a delicious dessert.


Ingredients

1/3 C non fat dry powdered milk

1C frozen peaches

1C skim milk

1C ice cubes

1/2 tsp vanilla


Directions

Blend in blender, until smooth

Nutritional Facts

Servings

2

Cholesterol

5mg

Calories

138

Sodium

156mg

Carbohydrate

27g

Protein

10g

Fat

trace

Fiber

2g

Read more at diabeticconnect

Metformin: Side Effects and Precautions

What you should know about this popular medicine for type 2 diabetes

Most people who are diagnosed with type 2 diabetes are given a prescription for metformin – and for a good reason. It’s a cheap, effective generic pill whose safety has been proven for more than 50 years. But like any prescription drug, there are possible side effects, drug interactions, and other issues that you should know about.


What metformin does
With type 2 diabetes, the body doesn’t make enough insulin or isn’t able to use it properly to control glucose (blood sugar) levels. Metformin reduces the amount of glucose your liver produces, and also improves your body’s ability to use the insulin it makes. Metformin doesn’t cure diabetes, but it provides better blood sugar control.

And that’s not all. By lowering your triglyceride and LDL cholesterol levels, metformin helps reduce the increased risk of heart disease or stroke that comes with type 2 diabetes. Also, by controlling blood sugar levels it helps to reduce your chances of diabetic complications in the eyes, kidneys, feet and elsewhere. Of course, even with a drug as powerful as metformin you still need to eat and exercise properly to successfully manage diabetes.

What are some common side effects of metformin?
Many patients find that metformin takes some getting used to. It may cause diarrhea, vomiting or an upset stomach at first, especially if taken on an empty stomach. You may also notice gas or a metallic taste in your mouth. Not everyone has such problems, but they are the reason why your doctor may start you out on a small dose and carefully increase it over time. The good news: these unpleasant symptoms usually go away within a few weeks.

Rare side effects to watch for include pain in your muscles, headaches, heartburn, constipation and flushed skin. Tell your doctor about these or any other symptoms you notice, whether they appear when you first start taking metformin or after you have been taking it for a long time.

Chest pain or a rash may be signs of a serious problem and you should seek medical help immediately.

Finally, in a very small number of cases metformin may cause a dangerous buildup of lactic acid in the blood, called lactic acidosis. Symptoms include feeling unusually weary, drowsy or dizzy, chills, muscle pain, breathing problems, heartbeat that is slow or irregular, upset stomach, vomiting or diarrhea. Tell your doctor about such signs right away.

Is metformin safe to take with other drugs?
In most cases, yes. But just about any medicine will interact with some other medicines, and metformin is no exception. Drug interactions may lead to side effects, or may change how well your medicines work. Metformin may interact with quite a few other medicines, including some common blood pressure pills, birth-control pills and even some over-the-counter decongestants.

To be safe, tell your doctor and your pharmacist about everything you take: prescription and over-the-counter medicines, vitamins and herbs. They are the experts who can help you prevent or minimize drug interactions by adjusting your medications or doses as needed.

What about foods?
You don’t have to avoid any particular foods with metformin. But drinking too much alcohol increases your chance of developing lactic acidosis.

Where else might I find metformin?
Metformin is also sold as a name-brand drug under several names including Glucophage, Fortamet and Glumetza. Also, it is an ingredient in several combination pills including Janumet, Avandamet and Kombiglyze XR.

Knowing the facts about metformin shouldn’t discourage you from taking it if your doctor recommends it. Metformin has helped millions to safely achieve better diabetes control.


Read more at http://www. diabeticconnect.com

Diabetic Recipes | Apple Zucchini Crisp

Your favorite apples and garden-fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.

Ingredients

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

1/4 cup Splenda brown sugar

2 tsp cinnamon, divided

a pinch of nutmeg

3 TBL lemon juice

1/3 cup almond meal

1/3 cup sliced almonds

1/3 cup chopped pecans

1 tsp vanilla extract

1/4 cup butter, melted


Directions

Preheat the oven to 375 degrees F.

Toss the apples, zucchini, 1 tsp of cinnamon and the lemon juice together.

Pour into an 8x8 inch baking dish.

Mix the brown sugar, remaining 1 tsp of cinnamon, nutmeg, almond meal, almonds and pecans together.

Stir the vanilla in with the melted butter and pour over the nut mixture. Mix well.

Crumble the nut mixture evenly over the apples and zucchini.

Bake uncovered for 30 minutes.

Top with whipped cream if desired.




Nutritional Facts

Servings         9
Calories         156
Total Fat         12g
Saturated Fat  3.8g
Trans Fat 0g
Carbohydrates  10g
Protein       2.5g
Sodium   4.25 mg

Dietary Fiber  2g

Read more at http://www.diabeticconnect.com/diabetic-recipes/general/5683-apple-zucchini-crisp#5Xyiz4L8eOhU8gpG.99

Diabetic Recipes | Lemon Cake Roll

When only something lemony will satisfy your sweet tooth, this toothsome treat will hit the spot.

Ingredients

5 eggs, separated

2 Tablespoons water

1 Tablespoon vanilla

3/4 cup all-purpose flour

1 teaspoon baking powder

2 Tablespoons grated lemon peel

6 packets Equal®

Filling Ingredients

1/8 teaspoon salt

3 Tablespoons lemon juice

3 egg yolks

4 packets Equal®

1 teaspoon grated lemon peel

1/2 cup low-calorie topping, whipped

Directions

To Make Cake:


Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.

To Make Filling:

In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.

Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.

Nutritional Information

5 eggs, separated

2 Tablespoons water

1 Tablespoon vanilla

3/4 cup all-purpose flour

1 teaspoon baking powder

2 Tablespoons grated lemon peel

6 packets Equal®

Filling Ingredients

1/8 teaspoon salt

3 Tablespoons lemon juice

3 egg yolks

4 packets Equal®

1 teaspoon grated lemon peel

1/2 cup low-calorie topping, whipped

Directions
To Make Cake:

Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.

To Make Filling:

In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.

Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.



Nutritional Facts

Servings               1
Serving size         1 slice
Yield                     10 slices
Exchanges           1 Bread
1/2 Fat
Nutrition               94 Calories
5g Protein
8g Carbohydrate
4g Fat

Article Source: http://www.diabeticconnect.com

Diabetic Recipes | Low Carb Peach Crisp

Ingredients

5 peaches (medium to large)

2 tsp lemon juice

1/2 cup total brown “sugar” sweetener (I used Ideal Brown or use Splenda Brown Sugar Blend)

1/2 cup almond flour

1/2 cup pecan halves

2 teaspoons cinnamon

1/8 cup old fashioned oats

1 stick butter


Directions

Butter an 8x8 baking dish and set it aside for later.

Peel your peaches. (The easiest way to peel them: Less than a minute in boiling water then a quick dip in ice water … the skins just slip off really easily with your bare hands.) Once they are peeled, cut them around the pit (quarters is easiest, and then cut the large pieces into slices.

Once done, add in the 2 teaspoons of lemon juice and 1/4 cup of the brown sugar replacement and mix.

Once nicely mixed, pour into your buttered baking dish and set aside.

Next, put your half cup of pecans in the food processor and pulse them until fine. If you don’t have a processor, beat them with a rolling pin or chop them up using a chef’s knife.

Take all remaining ingredients except the butter, and combine. It’s really easy in the processor, just a few quick pulses.

Once this is done, take your stick of cold butter, and cut it into cubes. Either cut the butter in with a pastry cutter/forks/knives, or add it to your processor. Pulse or combine until crumbly and pea size pieces are formed.

Sprinkle the topping over your fruit trying to cover as much as possible.

Place into a 350 degree oven and bake for about 40-45 minutes. The fruit should be nice and bubbly, and the topping slightly browned and crisp.



Nutritional Facts

Servings 8 
Calories - 209
Carbohydrates - 11.8g
Total Fat - 19.8g
Protein - 3.8g

Dietary Fiber - 2.5g

Read more at http://www.diabeticconnect.com/diabetic-recipes/general/6293-low-carb-peach-crisp#RDucH6721OGGOUVd.99

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Diabetic Recipes | Lemon Chiffon Pie

Ingredients

1 9-inch crumb crust
1 package unflavored gelatin
1/2 cup water
2 large eggs, separated
3 tablespoons sugar
1/2 tsp lemon zest, grated
1/8 tsp salt
1/4 cup lemon juice
1/2 cup Splenda
1/3 cup powdered skim milk
1/3 cup ice water
1 tbsp lemon juice

Directions

Sprinkle gelatin on 1/2 cup of water. Allow to sit for 5 minutes.

In a separate microwaveable bowl, combine the egg yolks, sugar, lemon zest, salt and 1/4 cup lemon juice. Microwave at medium power for 5 to 8 minutes until mixture comes to a boil, stirring every 2 minutes.

Add the gelatin and Splenda to the egg yolk mixture and mix well. Refrigerate until slightly thickened.

Mix the powdered milk and ice water. Beat the egg whites and add the powdered milk/water and 1 tbsp lemon juice. Beat until stiff peaks form.

Carefully fold the thickened gelatin mixture into the egg white mixture. Spoon into the prepared crust.

Refrigerate for a minimum of 2 hours. Garnish with whipped topping and seasonal fruit/berr



Nutritional Facts

Servings 8 | Calories 169 | Carbohydrate  17g | Protein 4g | Fat 9g | Sodium185.18 mg

Diabetic Recipes | Carrot Bundt Cake

Ingredients

2 cups almond flour
3/4 cup coconut flour
4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
1/2 nutmeg
1/4 tsp salt
7 eggs
1 1/4 cups sugar substitute
1/2 cup coconut oil
1 1/4 cup milk
1 lb. carrots, shredded
8 oz. cream cheese
5 TBSP butter
1 tsp vanilla
1 tsp liquid stevia

Directions

Preheat the oven to 350 degrees F.
Grease a bundt pan well and set aside.
Mix the flours, powder, soda, cinnamon, allspice, nutmeg and salt.
Add the eggs, sugar substitute, coconut oil, and milk. Stir in the carrots.
Pour into prepared pan. Bake for 50 minutes.
Remove from oven and let cool completely in the pan.
Beat softened cream cheese and butter. Add vanilla and stevia. Spread over the cooled cake.



Nutritional Facts

Servings  14 | For 1/14 of the cake | Calories 354 | Total Fat 30g | Sodium 279mg | Carbohydrates 13g Dietary Fiber 5g | Sugars 4g | Protein 9g |

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Diabetic Recipes | Brownie Cookies

A sweet treat that is a combination of cookie and brownie!

Ingredients

    1 cup all-purpose flour

    1/4 teaspoon baking soda

    1/4 cup butter

    2/3 cup granulated sugar

    1/3 cup unsweetened cocoa powder

    1/4 cup packed brown sugar

    1/4 cup buttermilk or sour milk*

    1 teaspoon vanilla

    Nonstick cooking spray

    1 tablespoon sifted powdered sugar

Directions

In a small bowl stir together flour and baking soda; set aside. In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, cocoa powder, and brown sugar. Stir in buttermilk and vanilla. Stir in flour mixture just until combined. Cover and chill dough for 1 hour. (Dough will be stiff.)

Lightly coat cookie sheets with nonstick cooking spray. Drop chilled dough by rounded teaspoons onto cookie sheet.

Bake in a 350 degrees F oven for 8 to 10 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Sprinkle with powdered sugar. Makes 24 cookies.

Note: To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.



Nutritional Facts


Servings  24.  Calories - 73.  Carbohydrates - 12g.  Saturated Fat - 1g.   Protein - 1g.   Sodium - 38mg.  Cholesterol - 6mg

Diabetic Recipes | Sugar-Free Chocolate Peanut Butter Fudge

This creamy and smooth fudge is a decadent treat with only 3 grams of carbs per serving.

Ingredients

8 oz. unsweetened chocolate squares

1 cup smooth peanut butter (no sugar added)

3/4 - 1 cup erythritol

1 cup worth other sugar substitute (splenda, powdered erythritol, Sweetzfree liquid Splenda)

1/2 teaspoon vanilla

Pinch salt


Directions

Melt the chocolate. (Tip: pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off to avoid burning the chocolate).

Mix in the rest of the ingredients, adjusting sweetener to taste.

Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 15 pieces and serve.


Nutritional Facts

Servings15

Calories 146, Carbohydrate 3g, Fiber 3g, Protein 5g,

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

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Diabetic Recipes | Cherry-Almond Cheesecake Bars

Ingredients

2/3 cup all-purpose flour

2/3 cup quick-cooking rolled oats

3 tablespoons packed brown sugar or 1-1/2 teaspoons brown sugar substitute*

2 tablespoons finely chopped almonds

1/4 cup butter

2 8 ounce package reduced-fat cream cheese (Neufchatel)

1/3 cup granulated sugar or sugar substitute* equivalent to 1/3 cup

2 teaspoons vanilla

1/4 teaspoon almond extract

1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten

1/3 cup finely chopped dried cherries

10 tablespoons fat free frozen whipped dessert topping, thawed (optional)

2 tablespoons sliced almonds (optional)

Directions

Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, stir together flour, oats, brown sugar, and almonds. using a mixer, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes.

Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust.

Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving.

Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator.

 Nutritional Facts
Servings  20, Calories 141, Protein 4g, Carbohydrate 14g, Fat total 8g, Cholesterol 23g, Dietary Fiber total 1g, Sugar total 8g,

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Diabetic Recipes | Gluten-Free Banana Muffins

Ingredients

1/2 cup (125 ml) margarine

1/2 cup (125 ml) brown sugar

1 tsp (5 ml) vanilla

2 eggs

1/4 cup (50 ml) sour cream

1 cup (250 ml) mashed bananas

3/4 cup (175 ml) brown rice flour

1/2 cup (125 ml) potato flour

1/4 cup (50 ml) low fat soy flour (I used tapioca flour)

2 tsp (10 ml) baking powder

1/4 tsp (1 ml) salt

Directions

Preheat oven to 400F (200C).

Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add sour cream and bananas and mix well.

Sift the dry ingredients and add to mixture.


Nutritional Facts

Servings18

Exchanges 1/2 starch
1 fruit
1 fat

Calories - 125.8,  Carbohydrates - 17.4g, Total Fat - 6.2g, Protein - 2.5g, Fiber - 0.5g,

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Diabetic Recipes | Coconut Pie

With only 6 ingredients and a few simple steps, this easy-breezy recipe delivers a delicious coconut pie without all the fuss.

Ingredients

1 lrg box of Jello Sugar Free French Vanilla Pudding and Pie Mix

1 regular size container of Sugar Free Cool Whip

1 1/2 cups of Fat Free Skim Milk

1 Cup Fresh Coconut

1 graham cracker crust

1/2 cup of sweetened coconut toasted

Directions

Pour pudding mix into a large bowl

Pour milk into pudding mix and well with a wire wisk or electric mixer

Fold in Cool whip

Fold in Coconut

Pour mixture into the pie shell

Let pie sit in refrigerator for at least 2 hours to set up

Top pie with toasted coconut


 Nutritional Facts

Calories  183,  Total Fat  10.8g,  Saturated Fat  4.5g, Cholesterol  0mg,  Sodium  173mg,  Total Carbohydrates  21g,  Dietary Fiber 1.4g,  Sugars 12.1g, Protein 1.6g
,
Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Diabetic Recipes | Peanut Butter Pie

Serves 12

Ingredients

1 8-ounce package fat-free cream cheese
1/4 cup peanut butter
1/2 cup peanut flour
4 Tbsp unsweetened almond milk
1/8 tsp salt
8 ounces frozen whipped topping, thawed
1 pre-made Oreo crust

Preparation

Put cream cheese and peanut butter in a microwave-safe dish and microwave for about 30 seconds or until softened.

In a large mixing bowl, combine softened cream cheese, peanut butter, peanut flour, almond milk, and salt. Beat with an electric mixer until smooth. Then gently fold in the whipped topping until it is light and evenly mixed.

Spoon into pie crust, and refrigerate for at least 4 hours, or overnight, if desired. The pie may also be frozen for a few hours, but allow it to sit out for 10-15 minutes before serving.


Nutritional Information per Serving
133 Calories
8 g Fat
10 g Carbohydrate
1 g Fiber
7 g Protein
Source: Dashing Dish


Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.