Diabetic Recipes

Here are some cool recipes to beat the heat from Jyl Steinback, America's Healthiest Mom:

Crabmeat Dip With Zip
Blueberry Pancakes
Fruit and Cabbage Slaw
Baked Sole
Tangy Mustard Cauliflower
Polynesian Bread Pudding

Crabmeat Dip With Zip
Serves:  6
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 package fat-free flaked crabmeat
1 8 oz. package fat-free cream cheese, softened
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce

Mix all the ingredients well and press into a small bowl. Chill, unmold and garnish with a sprinkling of paprika (optional). Serve with fat-free crackers.

Blueberry Pancakes
Serves:  10 large pancakes
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 cup plain nonfat yogurt
1 carton egg substitute
½ tsp. vanilla
1 cup whole wheat flour
1 tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
1 cup frozen blueberries, thawed, washed and drained

In a large bowl, combine yogurt, egg substitute and vanilla. In a separate bowl, combine remaining dry ingredients. Mix dry and liquid ingredients. Fold in blueberries.
Pour ¼ cup of batter onto a nonstick skillet lightly coated with cooking spray. When bubbles start to appear, flip the pancake and cook until golden brown.

Fruit and Cabbage Slaw
Serves:  10
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

4 cups purchased coleslaw mix
1 cup chopped, unpeeled apple
½ cup fat-free mayonnaise
¼ tsp. celery seed
1 11oz. can mandarin orange segments, drained, reserving 2 tbsp. liquid

Combine the coleslaw mix and apple in a large bowl. In a separate bowl, combine the mayonnaise, celery seed, and reserved 2 tablespoons mandarin orange liquid and mix well. Pour the dressing over the salad and toss to coat well. Gently fold in the orange segments. Cover salad mixture and refrigerate until ready to serve.

Baked Sole
Serves:  6
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 lb. sole, cut in 6 portions
½ tsp. ground pepper
½ lb. mushrooms, sliced thin
2 tbsp.. fresh parsley, minced
6 tbsp. dry white wine
2 to 3 tbsp. Worcestershire sauce

Preheat oven to 450 degrees. Arrange sole pieces in a shallow baking dish and sprinkle with pepper. Cover sliced mushrooms and sprinkle with parsley. Mix the wine and Worcestershire sauce together and pour evenly over the sole. Bake for 12 minutes.

Tangy Mustard Cauliflower
Serves:  4
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 medium head cauliflower
½ cup fat-free mayonnaise
1 to 1½ tsp. prepared mustard
1 green onion, sliced
2 oz. shredded fat-free Cheddar or American cheese

Polynesian Bread Pudding
Serves:  6
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

3 slices fat-free bread, cubed
1 8 oz. can crushed pineapple, drained
¼ cup raisins
½ cup skim milk
½ cup fat-free egg substitute
1 tsp. vanilla extract
1 tsp. cinnamon
2 tbsp. brown sugar

Combine bread cubes with raisins and drained pineapple in a microwave-safe dish. In a separate bowl, beat the egg substitute, milk and vanilla. Mix brown sugar and cinnamon together in a small cup. Pour egg mixture over bread and sprinkle sugar-cinnamon on top.
Cook on Medium 10 to 12 minutes or until toothpick inserted into the center comes out clean when tested.