Source: America's Best Cookbook for Kids with Diabetes
by Colleen Bartley

Serves: 12 pancakes

 

In a medium bowl, whisk together eggs, egg whites, milk, salt and pepper. Stir in cheese, green onions and red and green peppers. Wrap the tortillas in foil and warm in preheated oven for 10 minutes.

 

Meanwhile, preheat skillet over medium heat. Pour in the egg mixture. Stir gently with a spatula and, as in the egg sets, lift the cooked portions and allow the uncooked portions to flow underneath until all the egg is completely set. Spoon eggs into the center of the warm tortillas. Fold the tortillas over and serve with salsa, if desired.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	232	1½ starch	n/a
Fat, total	9 g	1½ medium-fat meat
Fat, saturated	3 g
Carbohydrates	22 g
Protein	15 g
Cholesterol	170 mg
Dietary Fiber	1 g
Sodium	596 mg

 

Source: America's Complete Diabetes Cookbook

Edited by Katherine E. Younker, MBA, RD, Certified Diabetes Educator

 

Serves: 1 loaf or 12 Slices

 

1 2/3 cups all-purpose flour	3 Tbsp vegetable oil
1/3 cup buckwheat flour	2 egg whites
1 Tbsp baking powder	1¼ cups plain yogurt
½ tsp salt	1/3 cup honey
1 tsp grated lemon zest	½ cup frozen blueberries

 

Preheat oven to 350ºF. In a large bowl, stir together flour, buckwheat flour, baking powder, salt and zest. In a separate bowl, using an electric mixer, beat oil, eggs, yogurt and honey until combined. Pour mixture over dry ingredients and stir just until combined. Gently fold in frozen blueberries. Spoon into prepared pan.

 

Bake in preheated oven for 70 to 80 minutes or until a cake tester inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	158	1 starch	n/a
Fat, total	4 g	1 fat
Fat, saturated	0 g	2/3 other carbohydrate
Carbohydrates	28 g
Protein	4 g
Cholesterol	0 mg
Dietary Fiber	n/a g
Sodium	181 mg

 

Source: Duke Diet and Fitness Center Cookbook, Spring '05 Cookbook
By Duke University Diet & Fitness Center

Serving Size: 1/6 pie

 

2 tbsp bread crumbs	3 cups broccoli flowerets
2 eggs	2 tsp extra-virgin olive oil
½ cup egg substitute	2 oz. Canadian bacon, diced
1¼ cups 1% lowfat milk	1 cup diced onion
½ tsp Tabasco sauce	½ cup cheddar cheese
1 cup whole wheat bread, crusts removed

Preheat oven to 350ºF. Coat a 9 inch long, deep-dish pan with cooking spray. Add breadcrumbs, tilting to coat bottom and sides. Whisk eggs, egg beaters, milk, Tabasco, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator. Steam broccoli until just tender, 3 or 4 minutes. Refresh under cold water and drain well. Chop coarsely. Heat oil in medium nonstick skillet over medium high heat. Add Canadian bacon and onion; stirring often until softened and light golden, 3 to 5 minutes. Add onion mixture to wet ingredients in the large bowl; stir in cheese and broccoli as well. Pour into the prepared pan spreading evenly. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	206	1 protein
Fat	6 g	1 vegetable
Carbohydrates	27 g	½ starch
Protein	13 g
Cholesterol	*
Dietary Fiber	*
Sodium	*

*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.