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Healthy and Tasty Recipes - Good for Diabetics!
You make the main course. We supply the recipes for terrific appetizers, scrumptious sides, and delicious desserts. These recipes are from 6 different cookbooks and authors - 2 are brand new To Defeat Diabetes Foundation. Welcome aboard!
Roasted Garlic and Three-Cheese Spread
Source: 1,001 Delicious Recipes for People with Diabetes
Edited by Linda Eugene, R.D., C.D.E., Sue Spitler, and Linda R. Yoakam, R.D., M.S.
Serves: 12 (2 generous tablespoons each)
Cut off top of garlic head to expose cloves. Spray garlic lightly with cooking spray and wrap in aluminum foil; bake at 400ºF until very tender, 35 to 40 minutes. Cool; gently press cloves to remove. Mash cloves with fork. Mix cheeses, garlic, and white pepper in medium bowl, adding enough milk to make desired spreading consistency. Refrigerate 2 to 3 hours for flavors to lend. Spoon mixture into serving bowl; sprinkle with parsley or dried tomato its. Serve with vegetable relishes and crackers (not included in nutritional data).
Note: For best flavor, make this dip a day in advance.
Source: Supermarket Gourmet
by Jyl Steinback, America's Healthiest Mom
Preheat oven to 375ºF Spray a 12 cup muffin pan with cooking spray. Trim crust from bread and press one slice into each muffin cup. Divide onion and cheese evenly among bread-lined muffin cups, dividing evenly, and bake 20 to 25 minutes, until toothpick inserted in center comes out clean.
Roasted Pearl Onions with Cranberries
Source: Diabetes Comfort Food
by Johanna Burkhard
In a large saucepan of boiling salted water, blanch onions for 2 minutes. Drain; run under cold water. Remove stem ends and skins. Place in a large, shallow baking dish large enough to hold onions in a single layer. Add cranberries, port, brown sugar and rosemary. Dot with butter and season with pepper. Roast in preheated 375ºF oven, stirring occasklnally, for about 35 minutes or until onions are tender and sauce is reduced and slightly thickened. Serve warm or at room temperature.
Sweet Potato, Apple and Raisin Casserole
Source: America's Complete Diabetes Cookbook
Edited by Katherine E. Younker, MBA, RD, Certified Diabetes Educator
Steam or microwave sweet potatoes just until slightly underdone. Drain and place in baking dish. In a small bowl, combine ginger, honey, cinnamon, margarine, raisins, walnuts and apples; mix well. Pour over sweet potatoes and bake, uncovered, for 20 minutes or until tender.
Source: 1,001 Delicious Desserts for People with Diabetes
by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.
2/3 cup sugar, divided
4 cups fat-free milk
5 eggs lightly beaten
2 tsp vanilla
Heat 1/3 cup sugar in small skillet over medium-high heat until sugar melts and turns golden, stirring occasionally (watch carefully as the sugar can burn easily!) Quickly pour syrup into bottom of 2-quart soufflé dish or casserole and tilt bottom to spread caramel. Set aside to cool. Heat milk and remaining 1/3 cup sugar until steaming and just beginning to bubble at edges. Whick into eggs; add vanilla. Strain into soufflé over caramel. Place soufflé dish in roasting pan on middle oven rack. Cover soufflé dish with lid or aluminum foil. Pour 2 inches hot water into roasting pan. Bake at 350ºF one hour or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove soufflé dish from roasting pan and cool on wire rack. Refrigerate 8 hours or overnight.
To unmold, loosen edge of custard with sharp knife. Place rimmed serving dish over soufflé dish and invert.
Variation: Pumpkin Flan - Make flan as above, reducing milk to 2 cups, and mixing 1 cup canned pumpkin puree and 1 teaspoon cinnamon into milk mixture.
Source: Sensational Stevia Desserts
By Lisa Jobs
Serving Size: 1 brownie • Total Servings: 12
2/3 cup unbleached flour
Preheat oven to 350°F. Sift flour, carob powder, baking powder and salt; set aside. Cut butter in small pieces, place in microwave-safe bowl and melt in microwave for about 30 seconds. With an electric mixer, beat whole eggs and vanilla in a bowl. Add butter and stevia and mix again.
Scrape bowl periodically at bottom and sides to assure thorough mixing. Heat milk in microwave for about 1 minute and add to butter mixture. Place chips in a microwave-safe bowl and melt for about 30 to 40 seconds in microwave, mix thoroughly, and add to egg mixture. Beat egg white to a soft peak and add to egg mixture. Then add sifted ingredients to butter/egg mixture and mix until smooth.* Spread in a greased 8" square pan. Add chopped walnuts on top pressing slightly into the dough. Bake for about 15 minutes or until toothpick comes out clean.
1. Replace walnuts with 1/3 cup raisins or even chocolate chips. Or, frost with chocolate icing (see pages 9-10).
2. Omit vanilla extract and replace with ¼ tsp. peppermint extract.
*Lisa’s Note: The butter/egg mixture will not cream as it does in traditional sugar recipes, rather the butter will be separate from the eggs. However, it will incorporate when dry ingredients are added.
These brownies are darker, more cake-like and richer than traditional chocolate brownies, but have all the health benefits of carob and none of the guilt from sugar or caffeine.
You can purchase unsweetened carob chips from natural foods grocers or health food stores. Whole Foods Market currently carries Sunspire Unsweetened Carob Chips. They are all natural with no sugar added. You can also call for more information (510-686-0116).
I wanted to offer carob as an alternative to chocolate for a brownie recipe in an effort to expand your traditional options. Also, carob has valuable health benefits and some people may want to avoid chocolate due to caffeine and cholesterol content.
Carob, also called St. John’s bread, algarroba, locust bean and locust pod is a good source of potassium, is slightly sweet and is fairly low in calories. The commercial “fake cocoa” is made from the pods of carob trees (the locust) growing along the Mediterranean Sea. You can purchase carob in different forms. I use the carob powder and unsweetened carob chips in this book.
Please try this low-fat, low-sodium, high-fiber and calcium-rich alternative to chocolate! You may actually love it! Some people can’t even tell the difference between carob and chocolate. It’s really very good and certainly worth trying! I was even surprised when my sons chose the carob brownie over the chocolate one in a side-by-side “blind” taste-test!
Copyright ©2005 Sensational Stevia Desserts by Lisa Jobs
This SSD recipe and excerpt may not be reproduced or copied without the expressed written permission from HLP and the author.
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