STORM's blog: "DIABETIC RECIPES"

4 C. fresh strawberries, sliced

2 T. granulated sugar

2 packets Sweet 'N Low

In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover. Refrigerate until ready to serve.

 

Shortcakes

2 C. all−purpose flour

2 T. granulated sugar

2 packets Sweet 'N Low

1 T. baking powder

1/8 tsp. salt

6 T. reduced−calorie stick margarine

1/3 C. 1% fat milk

1/3 C. reduced−fat sour cream

3/4 C. reduced−fat frozen whipped topping, thawed

Preheat oven to 450ºF.

In a large bowl, combine the first 5 ingredients

. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4−inch thickness. With a 2 1/2−inch round cookie cutter, cut into 12 biscuits. Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake for 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack. To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake. Makes 12 servings. Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat Per serving (1 shortcake with berries and whipped topping): 150 calories, 3g protein, 26g carbohydrate, 4g fat, 1g saturated fat, 1mg cholesterol, 65mg sodium

8 oz. angel hair pasta

1 3/4 C. low−sodium chicken broth

2 garlic cloves, minced

1/4 tsp. salt−free lemon−pepper seasoning

1/4 C. chopped green onions, divided

1/4 C. minced fresh parsley, divided

1 lb. uncooked shrimp, peeled and deveined

Cook pasta according to package directions.

Meanwhile, in a large saucepan,

combine the broth, garlic, lemon−pepper seasoning and 3 tablespoons each green onions and parsley.

Bring to a boil.

Add shrimp;

cook for 3 to 5 minutes or until shrimp turn pink.

Drain pasta and place in a serving bowl.

Top with shrimp mixture and remaining onions and parsley.

Serves 4.

NUTRITIONAL ANALYSIS:

One serving equals:

250 calories,

398 mg sodium,

136 mg cholesterol,

33 gm carbohydrate,

23 gm protein,

2 gm fat.

DIABETIC EXCHANGES:

2 starch,

2 very lean meat,

1/2 vegetable.

2 medium potatoes, peeled and cut into 1/2−inch cubes

2 medium carrots, cut into 1/2−inch slices

1 large zucchini, cut into 1/2−inch slices

1 large sweet red pepper, cut into 1−inch pieces

1 tablespoon olive or vegetable oil

1 teaspoon each dried basil and oregano

OR

1 tablespoon each minced fresh basil and oregano

1/2 teaspoon salt (optional)

1/4 teaspoon pepper

2 garlic cloves, minced

In a mixing bowl, combine the first 4 ingredients.

Combine the remaining ingredients;

drizzle over vegetables.

Stir to coat.

Transfer to an ungreased 13 x 9−inch baking dish.

Bake, uncovered, at 375ºF for 30 to 35 minutes or until tender.

Serves 6.

Nutritional Analysis:

One 3/4−cup serving (prepared without salt) equals:

80 calories,

13 mg sodium,

0 cholesterol,

14 gm carbohydrate,

2 gm protein,

3 gm fat

Diabetic Exchanges:

1 vegetable,

1/2 starch,

1/2 fat

2 C. unseasoned dry bread cubes

1/2 C. chopped onion

1/4 C. chopped fresh parsley

3 T. chopped fresh sage

1 egg, beaten

3/4 C. chicken broth

1 (3 to 4 lb.) roasting chicken

Melted butter or margarine (optional)

In a large bowl, combine bread cubes, onion, parsley, sage and the egg.

Add enough broth until stuffing is moistened and holds together.

Stuff loosely into chicken.

Fasten with skewers to close.

Place with breast side up on a shallow rack in roasting pan.

Brush with butter if desired.

Bake, uncovered, at 375ºF for 1 3/4 to 2 1/4 hours or until juices run clear.

Baste several times with pan juices or butter.

Prepare gravy if desired.

Diabetic Exchanges:

One serving (prepared with egg substitute and l ow−sodium chicken broth, without butter or margarine, and skin removed after baking) equals 4 lean meat,

2 starch,

1 vegetable

359 calories,

128 mg sodium,

85 mg cholesterol,

26 gm carbohydrate,

42 gm protein,

8 gm fat

1 (14 oz.) can unsweetened crushed pineapple in juice, undrained 1/4 C. pecan pieces (optional) 2 T. lemon juice 1 3/4 tsp. Equal Measure or 6 pkg. sweetener or 1/4 C. Spoonful 1 tsp. cornstarch 4 T. margarine (at room temperature) 3 1/2 tsp. Equal Measure or 12 pkg. sweetener or 1/2 C. Spoonful 1 egg 1 C. cake flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground ginger 1/3 C. buttermilk Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8−inch square or 9−inch round cake pan; spread mixture evenly in pan. Beat margarine and Equal in medium bowl until fluffy; beat in egg. Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice and remaining 1 tablespoon Equal, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan. Bake in preheated 350ºF oven until browned and wooden pick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature. Yields 8 servings. NOTE: If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture. Nutritional information per serving: cals:156, prot:3 g, carbos:22 g, fat:7 g, choles:27 mg, sod:257 mg Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe

1 lb. boneless skinless chicken breasts, cubed 1 (14 1/2 oz.) can Italian diced tomatoes, undrained 2 medium potatoes, peeled and cut into 1/2−inch cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium green bell pepper, chopped 2 (4 oz.) cans mushroom stems and pieces, drained 2 low−sodium chicken bouillon cubes Artificial Sweetener equal to 2 tsp. sugar 1 tsp. chili powder 1/4 tsp. pepper 1 T. cornstarch 2 C. cold water In a 5−quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10. Nutritional Analysis: One 1−cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber. Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.

2 (16 oz.) cans pitted tart cherries (in water − no syrup) 1 large box cook & serve sugar−free vanilla pudding mix 1 small box sugar−free cherry gelatin Sugar substitute to equal 4 tsp. sugar 1 baked 9−inch pastry shell Drain cherries, reserving juice. Set cherries aside. In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from heat; stir in gelatin powder and sweetener until dissolved. Stir in the cherries; transfer to pie shell. Cool completely. Store in refrigerator. 8 servings, 176 calories each, 293 mg sodium, 0 cholesterol, 24 gm carbohydrate, 3 gm protein, 8 gm fat Diabetic Exchange: 1 starch, 1/2 fruit CHERRY

1/2 C. light margarine 2 (1 oz.) squares unsweetened chocolate 2/3 C. granulated sugar 2 large eggs 3 T. skim milk 1 tsp. vanilla extract 1 C. all−purpose flour 1 1/4 tsp. Sweet 'N Low® 1/4 tsp. baking soda 1/8 tsp. salt 1/4 C. chopped walnuts or pecans (optional) Preheat oven to 350°F. In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts Spread batter into an 8−inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares. Makes 16 servings Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g saturated fat), 27 mg cholesterol, 113 mg sodium Diabetic exchanges: 1 starch/bread, 1 1/2 fat

2 lb. McIntosh apples, peeled, cored and thinly sliced (7 cups) 2 T. lemon juice 2 T. granulated sugar 1 T. Butter Buds Sprinkles 4 packets Sweet 'N Low 1 T. all−purpose flour 1 1/2 tsp. ground cinnamon 1/8 tsp. ground allspice 4 sheets phyllo dough, thawed Nonfat frozen vanilla yogurt (optional) Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstick cooking spray. In a large bowl, toss the apples with the lemon juice. In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat. Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely. Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving. Serve with nonfat frozen vanilla yogurt, if desired. Makes 1 (9−inch) pie, 8 servings. Variation Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples. Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate, 1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium Diabetic exchanges: 1/2 starch, 1 1/2 fruit