Diabetic recipes

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1. Brownies ( Black & White )

Servings 32

Categories: Desserts, Diabetic, Low fat

Recipe:

 

1 c Cake flour

1 ts Baking powder

1/4 ts Salt

1/2 c Shortening, softened

1/2 c Granulated sugar replacement

2 Eggs

1 ts Vanilla extract

1 tb Water

1/4 c Unsweetened coconut, grated

1 ts Coconut milk

1 oz Baking chocolate, melted

 

These brownies are mailable.

 

Sift together the flour, baking powder and salt. Cream shortening and

sugar replacement until light and fluffy. (My note: be sure to use a

sugar replacement that does not lose sweetness when heated -

Aspertame is not suitable.)

I use Splenda in all of my recipes.

 

 

2. Muffins ( Raisin Bran )

Servings 8

Categories: Breads, Diabetic

Recipe:

 

1 15-ox box raisin bran

5 c All-purpose flour

1 1/2 c Sugar

1 1/2 c Brown sugar

5 ts Baking soda

1 tb Pumpkin spice

2 ts Salt

4 Eggs; beaten

1 c Melted shortening or

-margarine or

1 c Vegetable oil

2 ts Vanilla

1 qt Buttermilk

 

Mix al ingredients thoroughly. Store in refrigerator in tightly

sealed jar. Bake as needed in lightly greased muffin pan for 20- 30

minutes at 425 degrees.

 

 

3. Muffins ( Diabetic Blueberry )

Servings 1

Categories: Diabetic, Bisquick, Abm

Recipe:

 

2 c Bisquick

1/4 c Artificial sweetener

-(equivalent to 6 tb sugar)

1 c Commercial sour cream

1 Egg

1 c Fresh blueberries

2 ts Grated lemon peel

 

Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine

Bisquick and 1/4 cup artificial sweetener. Make a well in centre of

mixture and add sour cream and egg all at once. Beat with a fork

until all ingredients are well combined. Gently fold in fresh

blueberries.

Put 1/4 cup of batter into each muffin cup. In a small bowl, combine

lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel

and sweetener mix over batter in each muffin cup. Bake on centre

shelf for 20 to 25 minutes, or until golden brown. These muffins are

best served hot. Exchange per serving: 1 bread, 1 fat 1 serving

equals 119 calories Makes 12 muffins

 

 

4. Vegetable Gumbo

Servings 6

Categories: Original, Vegan, Diabetic

Recipe:

 

1 Onion, chopped

1/2 Green pepper, diced

2 Ribs Celery, diced

1 Clove garlic, minced

1 lb Okra, sliced, fresh, frozen

1 lb Tomatoes, fresh, or canned

2 c Corn, fresh, frozen, canned

1 ts Vegetable Bouillon granules

1/2 c White Grape Juice

1/2 c Water

1/4 ts Tabasco sauce

1/4 ts Paprika

2 tb Fresh chopped parsley

1 tb Basil or Rosemary, minced

Vegetable coating spray

 

Method: In a large heavy stew pot, place bouillon and 1/2 C white

grape juice, onion, green pepper, celery garlic, cook until tender,

5-7 minutes. Add other ingredients, cook over low heat, stirring

occasionally to keep from sticking to bottom. Cover and simmer gently

until corn and okra are done. (or simmer in crockpot 6-7 hours)

 

Note: Cut fresh corn from cob with a sharp knife, then scrape the

remaining corn off the cob. Four ears will make about two cups. If

you use dried herbs, rub them with the palms of your hands before

adding to the pot, this releases their aroma and goodness.

 

Exchanges: 1 Veg, 1 Bread, and 107 calories.

 

 

Whole Wheat Tortillas

Servings 6

Categories: Breads, Diabetic, Mexican, Vegetarian

Recipe:

 

1 1/2 c Unbleached All-Purpose Flour

1 1/2 c Whole Wheat Flour

1/4 ts Baking Powder

1 c Warm Water (110 F)

2 ts Vegetable Oil

1/4 ts Salt

 

These tortillas are lower in saturated fat, with no cholesterol and

higher in fiber than traditional tortillas prepared with lard and

white flour.

 

Cornstarch, for dusting the tortillas

 

Stir together the first 6 ingredients.

 

On a floured board knead until smooth.

 

Divide dough into 12 equal balls. Dust lightly with cornstarch.

 

Roll into a circle as thin as possible on a lightly-floured board.

 

Drop onto a very hot ungreased griddle. Cook until brown spots

appear on one side.

 

Turn and cook on second side.

 

Yield: 12 large tortillas

 

One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g

Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg

Potassium: 69 mg

 

Exchange: 1-1/2 Starch/Bread

 

 

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