Diabetic Recipes
November 2004

Thanksgiving is just around the corner and for some of us good intentions go right out the window. Now they don't have to. Here are some recipes for a soup, stuffings, maple mashed sweet potatoes and desserts from Jyl Steinback, America's Healthiest Mom, that are so delicious that you will not believe they are healthy too!

Pumpkin-Cider Soup
Wild Rice and Apricot Stuffing
Shortcut Stuffing
Maple Mashed Sweet Potatoes
Pumpkin Pie
Cranberry Soufflé

Pumpkin-Cider Soup
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Spray large soup pot or Dutch oven with cooking spray. Add broth and heat over medium-high heat; add onion and cook until softened and transparent. Add remaining ingredients except sour cream and chives, if using; cook over medium-high heat, stirring constantly, and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Remove from heat and cool slightly. Blend soup in several batches in blender until smooth and creamy. Return to soup pot and heat 5 to 6 minutes over medium heat. Serve with nonfat sour cream and chopped chives, if desired.

Wild Rice and Apricot Stuffing
Serves:  6
Source:  Supermarket Gourmet
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine ½ cup of broth, onion and thyme in a large pot; cook on medium heat for 15 minutes. Pour mixture into a bowl and set aside. Pour remaining broth into pot; add sage and poultry seasoning and bring to a boil over high heat. Add wild rice; reduce heat to low, cover and simmer 30 minutes. Stir in white rice; cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes. Stir in reserved mushroom mixture and apricots. Cover pot and simmer until heated through, 10 to 15 minutes. Season with pepper and serve.

Shortcut Stuffing
Serves:  10
Source:  Supermarket Gourmet
by Jyl Steinback (www.AmericasHealthiestMom.com)

Spray a Dutch oven or large saucepan with cooking spray. Combine broth, onion and celery and mushrooms, if using, in pan and bring to a boil over high heat. Reduce heat to low, cover and simmer 3 to 5 minutes, until vegetables are softened. Remove pan from heat; stir in croutons and mix until blended and moistened. (If mixture is too dry, add additional broth.) Serve immediately or bake in 350ºF oven for 35 to 45 minutes, until lightly browned.

Maple Mashed Sweet Potatoes
Serves:  4
Source:  Countertop Magician
by Jyl Steinback (www.AmericasHealthiestMom.com)

Pierce sweet potatoes in several places with a fork. Microwave on High 7 to 8 minutes per potato. Remove from microwave and let cool 15 minutes. Cut potatoes in half; remove pulp and place in medium bowl. Add syrup, cinnamon, and ginger; mash until smooth. Reheat in microwave on High 2 to 3 minutes, until completely heated through.

Pumpkin Pie
Serves:  10
Source:  Recipes For Fat Free Living 3 Desserts
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 425ºF. Prepare pie crust according to directions, and pat into 9 inch pie plate. In a large bowl, combine all the ingredients. Pour into pie shell, and bake 15 minutes. Reduce oven temperature to 350ºF, and bake an additional 40 to 45 minutes, or until knife inserted in center comes out clean. Serve with whipped low fat topping, if desired.

Cranberry Soufflé
Serves:  6
Source:  Recipes For Fat Free Living 3 Desserts
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 400ºF. Spray 6 cup soufflé dish with nonstick spray. Clean and wash cranberries and pick them over for spoiled, or unripe ones. Boil in large saucepan with ¼ cup sugar and orange and lemon juices. When the berries pep, purée in the food processor, fitted with the steel blade. Beat the egg whites with the salt until foamy and then add the sugar gradually, and beat until stiff peaks form. Fold into the cranberry purée. Pour into prepared soufflé dish. Reduce heat to 375ºF and bake for 35 minutes until set and browned. Serve at once.