HEARTY OAT LOAF DIABETIC FRIENDLY Recipe Recipes

Ingredients:

• Ingredients:
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• ½ cup plus 2 tablespoons quick-cooking oats, divided
• ¼ cup sugar or ( diabetic sugar substitute )
• 3 tsp. baking powder
• ¾ tsp. salt
• 1 egg
• 1 ½ cups fat-free milk
• 3 tbs. vegetable oil

Instructions:

1. Preheat at 350.
2. In a large bowl, combine the flours, ½ cup oats, sugar, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Spread batter into an 8-inch or 9-inch round baking pan coated with cooking spray. Sprinkle with remaining oats.
3. Bake at 350 for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yields: 1 loaf ( 10 wedges )
4. Diabetic Friendly
5. Serving size: 1 wedge
6. Calories per serving: 229, Fat: 6g, Cholesterol: 22mg, Sodium: 272mg, Carbohydrate: 38g
7. Diabetic Exchanges: 2 ½ starch, 1fat

HEARTY OAT LOAF DIABETIC FRIENDLY Recipe • Yield: 10 servings
Ingredients:

• Ingredients:
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• ½ cup plus 2 tablespoons quick-cooking oats, divided
• ¼ cup sugar or ( diabetic sugar substitute )
• 3 tsp. baking powder
• ¾ tsp. salt
• 1 egg
• 1 ½ cups fat-free milk
• 3 tbs. vegetable oil

HEARTY OAT LOAF DIABETIC FRIENDLY Recipe Nutrition Facts:
• Diet:
• Calories: 114.34
• Fat: 58.93
• Carbs: 122.74
• Protein: 76.27
• Cholesterol: 55.79
• Calcium: 197.81
• Sodium: 91.33

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Espresso Soy Milk Shake Recipes

Ingredients:

• 2 tablespoons fat-free chocolate syrup
• 2 1/8 teaspoons instant espresso granules or instant coffee granules, divided
• 1 1/2 cups vanilla soy ice cream (such as Soy Dreams)
• 1/2 cup low-fat plain soy milk

Espresso Soy Milk Shake • Yield: 2 servings
Ingredients:

• 2 tablespoons fat-free chocolate syrup
• 2 1/8 teaspoons instant espresso granules or instant coffee granules, divided
• 1 1/2 cups vanilla soy ice cream (such as Soy Dreams)
• 1/2 cup low-fat plain soy milk

Espresso Soy Milk Shake Nutrition Facts:
• Diet:
• Calories: 29.82
• Fat: 26.18
• Carbs: 26.20
• Protein: 11.82
• Cholesterol: 33.11
• Calcium: 39.95
• Sodium: 9.94

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cocoa Delight Recipes

If you have a fetish for dark chocolate, this will fuel your flame. It will also energize your body with antioxidants that boost blood flow to the brain (and a few other vital organs). Cocoa, kale, and cherries, three beloved and sexy superfoods, contain flavonoids and antioxidants that fight heart disease and diabetes and even promote brain growth.

Ingredients:

• 1 cup roughly chopped kale
• 1 cup frozen pitted black cherries
• 2 tablespoons unsweetened cocoa powder, plus 1 teaspoon for sprinkling
• 2 tablespoons granulated sugar

Instructions:

1. Place all the ingredients in a blender and blend until smooth. Pour into a glass and sprinkle with the cocoa powder. Serve immediately.

Cocoa Delight • Yield: 1 servings
Ingredients:

• 1 cup roughly chopped kale
• 1 cup frozen pitted black cherries
• 2 tablespoons unsweetened cocoa powder, plus 1 teaspoon for sprinkling
• 2 tablespoons granulated sugar

Cocoa Delight Nutrition Facts:
• Diet: Low-Fat
• Calories: 11.01
• Fat: 2.15
• Carbs: 18.59
• Protein: 4.62
• Cholesterol: 0.00
• Calcium: 5.83
• Sodium: 0.37

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Strawberry Trifle (Diabetic) Recipes

Try raspberries and sugar-free raspberry pudding and use White chocolate sugar-free pudding for a unique flavour. This is a quick and easy recipe to throw together!

Ingredients:

• 1 small angel food cake
• 9 ounces light whipped topping
• 2 (9 ounce) boxes sugar-free instant vanilla pudding mix
• 3 ounces sugar-free strawberry gelatin
• 2 bananas
• 10 ounces frozen strawberries

Instructions:

1. Tear cake into bite size pieces and place in bottom of ungreased 9″ x 13″ pan.
2. Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin.
3. Spoon evenly over cake pieces.
4. Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk.
5. Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours.
6. Cut into squares to serve.
7. Garnish with a slice of fresh strawberry, if available.

Strawberry Trifle (Diabetic) • Yield: 12 servings
Ingredients:

• 1 small angel food cake
• 9 ounces light whipped topping
• 2 (9 ounce) boxes sugar-free instant vanilla pudding mix
• 3 ounces sugar-free strawberry gelatin
• 2 bananas
• 10 ounces frozen strawberries

Strawberry Trifle (Diabetic) Nutrition Facts:
• Diet:
• Calories: 161.19
• Fat: 61.08
• Carbs: 198.93
• Protein: 85.95
• Cholesterol: 64.64
• Calcium: 45.20
• Sodium: 321.07

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pan-Seared Salmon with Pear and Walnut Spinach Salad Recipes

Ingredients:

• 1/4 cup toasted walnuts, divided
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1 ounce grated fresh Parmigiano-Reggiano cheese (about 1/4 cup), divided
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon white balsamic vinegar
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon water
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt, divided
• 4 (6-oz.) wild salmon fillets (about 1 in. thick)
• 1/4 teaspoon freshly ground black pepper
• 4 cups baby kale
• 4 cups baby spinach
• 1 cup thinly sliced ripe pear

Pan-Seared Salmon with Pear and Walnut Spinach Salad • Yield: 4 servings
Ingredients:

• 1/4 cup toasted walnuts, divided
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1 ounce grated fresh Parmigiano-Reggiano cheese (about 1/4 cup), divided
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon white balsamic vinegar
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon water
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt, divided
• 4 (6-oz.) wild salmon fillets (about 1 in. thick)
• 1/4 teaspoon freshly ground black pepper
• 4 cups baby kale
• 4 cups baby spinach
• 1 cup thinly sliced ripe pear

Pan-Seared Salmon with Pear and Walnut Spinach Salad Nutrition Facts:
• Diet: Low-Carb
• Calories: 80.86
• Fat: 85.32
• Carbs: 14.60
• Protein: 163.92
• Cholesterol: 110.48
• Calcium: 79.18
• Sodium: 80.11

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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PORK CHOW MEIN DIABETIC FRIENDLY Recipe Recipes

Ingredients:

• Ingredients:
• This recipe uses less sugar, salt and fat, also include diabetic exchanges.
• 1 pound boneless pork loin
• 2 garlic cloves, minced
• 4 tbs. soy sauce divided ( diabetic use light soy sauce )
• 1 cup chicken broth ( diabetic use low-sodium broth )
• 2 tbs. cornstarch
• ½ to 1 tsp. ground ginger
• 1 tbs. cooking oil
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 1 cup coarsely chopped cabbage
• 1 cup coarsely chopped fresh spinach
• Hot cooked rice, optional

Instructions:

1. Cut pork into 4-inch x ½ -inch x ¼ -inch strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2-4 hours. Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside. Heat oil in a large skillet or work on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry 3-4 minutes. Add onion, cabbage and spinach; stir-fry 2-3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3-4 minutes. Serve immediately over rice if desired.
2. Serving size: 1 of 6
3. Diabetic Friendly
4. Diabetic Exchanges: One serving ( prepared with low-sodium broth and light soy sauce and served over brown or long grain rice.) equals 2 meat, 1 vegetable, and 1 starch
5. Calories per serving: 173, Sodium: 419mg, Cholesterol: 40mg, Carbohydrate: 11gm

PORK CHOW MEIN DIABETIC FRIENDLY Recipe • Yield: 6 servings
Ingredients:

• Ingredients:
• This recipe uses less sugar, salt and fat, also include diabetic exchanges.
• 1 pound boneless pork loin
• 2 garlic cloves, minced
• 4 tbs. soy sauce divided ( diabetic use light soy sauce )
• 1 cup chicken broth ( diabetic use low-sodium broth )
• 2 tbs. cornstarch
• ½ to 1 tsp. ground ginger
• 1 tbs. cooking oil
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 1 cup coarsely chopped cabbage
• 1 cup coarsely chopped fresh spinach
• Hot cooked rice, optional

PORK CHOW MEIN DIABETIC FRIENDLY Recipe Nutrition Facts:
• Diet:
• Calories: 64.55
• Fat: 55.95
• Carbs: 26.87
• Protein: 114.19
• Cholesterol: 99.17
• Calcium: 25.57
• Sodium: 178.58

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Frozen Coconut Yogurt with Cinnamon Recipes

Frozen yogurt! I mean let’s face it: Everybody loves a good frozen yogurt. Adults, tweens, teens, kids, whoever. You’ve seen it a hundred times at your local ice cream parlor on Sunday in the summer: 9:00 p.m. and the place is packed! A line around the corner, kids playing, everybody’s happy; it’s the sweet life. For a diabetic, that could go two ways: One way is horribly wrong, and that’s if there’re no sugar-free items on the board. Or, totally great because they do offer some special items for people with some sort of dietary restriction. Or there’s Plan C, which is that you make a batch of this silky, creamy, coconut yogurt at home and relax with the fam on Sunday night. Let the others rush to the corner store and wait in line; your only fear will be whether or not your family leaves you any.

Ingredients:

• 3 cups 2% plain organic greek yogurt
• Granulated stevia extract equivalent to 1/2 cup sugar
• 2 tablespoons coconut milk
• 1 teaspoon ground cinnamon
• 1 teaspoon coconut extract
• 1/2 cup unsweetened shredded coconut

Instructions:

1. In a large bowl, combine the yogurt, sweetener, coconut milk, cinnamon, and coconut extract. Cover tightly with plastic wrap and let the mixture chill in the fridge for at least 1 hour or overnight.
2. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions for frozen yogurt.
3. In the last 5 minutes of the maker's cycle, add the shredded coconut.

Frozen Coconut Yogurt with Cinnamon • Yield: 6 servings
Ingredients:

• 3 cups 2% plain organic greek yogurt
• Granulated stevia extract equivalent to 1/2 cup sugar
• 2 tablespoons coconut milk
• 1 teaspoon ground cinnamon
• 1 teaspoon coconut extract
• 1/2 cup unsweetened shredded coconut

Frozen Coconut Yogurt with Cinnamon Nutrition Facts:
• Diet: Low-Carb
• Calories: 55.18
• Fat: 80.21
• Carbs: 47.25
• Protein: 66.76
• Cholesterol: 38.30
• Calcium: 61.88
• Sodium: 17.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Diabetic Coconut Macaroons Recipes

Ingredients:

• 1 1/3 cups coconut
• 2 tablespoon flour
• 1/8 teaspoon salt
• 2 large egg white
• 1/2 teaspoon vanilla

Diabetic Coconut Macaroons • Yield: 18 servings
Ingredients:

• 1 1/3 cups coconut
• 2 tablespoon flour
• 1/8 teaspoon salt
• 2 large egg white
• 1/2 teaspoon vanilla

Diabetic Coconut Macaroons Nutrition Facts:
• Diet:
• Calories: 23.74
• Fat: 35.99
• Carbs: 9.64
• Protein: 12.36
• Cholesterol: 0.00
• Calcium: 2.23
• Sodium: 17.59

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Diabetic Cranberry Cake Recipes

Ingredients:

• 1 cup splenda
• 1 cup flour
• 1 stick butter
• 2 eggs
• 2 cups cranberries
• 1 cup pecans
• Powdered sugar

Diabetic Cranberry Cake • Yield: 8 servings
Ingredients:

• 1 cup splenda
• 1 cup flour
• 1 stick butter
• 2 eggs
• 2 cups cranberries
• 1 cup pecans
• Powdered sugar

Diabetic Cranberry Cake Nutrition Facts:
• Diet:
• Calories: 114.26
• Fat: 172.59
• Carbs: 55.50
• Protein: 34.61
• Cholesterol: 187.62
• Calcium: 18.10
• Sodium: 5.90

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Zucchini Marinara - Diabetic Recipes

A simple, easy recipe for Diabetic’s. Good served with pasta.

Ingredients:

• 2 teaspoons olive oil
• 2 medium tomatoes
• 1 tablespoon minced fresh parsley
• salt and pepper
• 1 tablespoon minced basil
• 1 1/2 cups sliced zucchini
• 2 cloves garlic
• 1 small onion
• 1 tablespoon parmesan cheese

Instructions:

1. In a skillet over medium heat, heat oil.
2. Add the onion and saute for 4 minutes.
3. Add the tomatoes, garlic, parsley, and basil.
4. Cook for 3 minutes Add the zucchini and cook for 5 minutes.
5. Season with salt and pepper and sprinkle with Parmesan cheese.

Zucchini Marinara – Diabetic • Yield: 2 servings
Ingredients:

• 2 teaspoons olive oil
• 2 medium tomatoes
• 1 tablespoon minced fresh parsley
• salt and pepper
• 1 tablespoon minced basil
• 1 1/2 cups sliced zucchini
• 2 cloves garlic
• 1 small onion
• 1 tablespoon parmesan cheese

Zucchini Marinara – Diabetic Nutrition Facts:
• Diet:
• Calories: 11.59
• Fat: 12.63
• Carbs: 8.32
• Protein: 9.05
• Cholesterol: 2.11
• Calcium: 20.63
• Sodium: 50.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Basil - Scallop Linguine - Diabetic Friendly Recipe Recipes

Ingredients:

• Ingredients:
• 1 tbs. olive oil
• 2 medium garlic cloves, crushed
• 2 shallots, minced
• 2 tbs. minced fresh basil or 2 tsp. dried basil leaves, crushed
• 2 tbs. minced italian parsley
• Salt
• ¼ tsp. crushed red pepper flakes
• 1/8 tsp. ground black pepper
• 1 can ( 16-oz ) whole tomatoes
• ½ cup dry white wine
• 2 tbs. tomato paste
• 1 tbs. vegetable oil
• 1 pkg. ( 8-oz ) whole wheat linguine or spaghetti, diabetic's use dreamfields pasta.
• 1 lb. sea scallops
• 1 pkg. ( 9-oz ) frozen artichoke hearts, thawed
• 2 tbs. pine nuts
• Garnish: fresh italian parsley or basil, ( optional )

Instructions:

1. 1)In a 3-quart saucepan over medium heat, heat 1 tablespoon olive oil. When oil is hot, add garlic and shallots. Cook, stirring constantly with a wooden spoon, until garlic and shallots are tender but not brown. Remove from heat.
2. 2)Add basil, parsley, 1 teaspoon salt, the red pepper flakes, black pepper, tomatoes, wine and tomato paste to mixture in saucepan. Return to heat and bring mixture to boiling, stirring to break up large pieces of tomato. Cover, reduce heat and simmer 20 minutes.
3. 3)In a 4-quart saucepan, bring 3 quarts water, 2 teaspoons salt and 1 tablespoon vegetable oil to a rolling boil. Add linguine; stir to separate strands. Cover saucepan until water returns to boiling. Uncover and cook linguine 8 to 10 minutes or until tender.
4. 4)While linguine cooks, place scallops in a colander; rinse under cold water. Drain thoroughly; cut each scallop in half crosswise. Add scallops and artichoke hearts to tomato mixture. Cook 5 minutes or until scallops are tender and artichokes are hot. Set aside.
5. 5)Place pine nuts in a small skillet over moderately high heat. ( It is not necessary to add oil to the skillet.) Cook, stirring constantly, until pine nuts turn a light golden brown. Remove from heat and set aside.
6. 6)Drain cooked linguine thoroughly. Place on a large serving platter. Spoon tomato mixture over pasta. Toss gently until thoroughly combined. Sprinkle with tossed pine nuts and garnish with fresh Italian parsley. Makes 6 servings.
7. Nutritional Values: Calories per serving: 307, Protein: 21g, Carbohydrate: 40g, Fat: 6g, Cholesterol: 25mg, Sodium: 315mg
8. Note: If you use the Dreamfields the Nutrition Values will change.
9. Less Waste, More Paste:
10. Many recipes call for a few tablespoons of tomato paste. Instead of throwing out what's left in the can or placing the tomato paste in the refrigerator and forgetting it's there, spoon the remaining tomato paste into the individual compartments of an ice cube tray. Freeze until solid; remove each piece and place in a plastic bag. Thaw when ready to use.
11. Note: This is a Diabetic Friendly Recipe.

Basil – Scallop Linguine – Diabetic Friendly Recipe • Yield: 6 servings
Ingredients:

• Ingredients:
• 1 tbs. olive oil
• 2 medium garlic cloves, crushed
• 2 shallots, minced
• 2 tbs. minced fresh basil or 2 tsp. dried basil leaves, crushed
• 2 tbs. minced italian parsley
• Salt
• ¼ tsp. crushed red pepper flakes
• 1/8 tsp. ground black pepper
• 1 can ( 16-oz ) whole tomatoes
• ½ cup dry white wine
• 2 tbs. tomato paste
• 1 tbs. vegetable oil
• 1 pkg. ( 8-oz ) whole wheat linguine or spaghetti, diabetic's use dreamfields pasta.
• 1 lb. sea scallops
• 1 pkg. ( 9-oz ) frozen artichoke hearts, thawed
• 2 tbs. pine nuts
• Garnish: fresh italian parsley or basil, ( optional )

Basil – Scallop Linguine – Diabetic Friendly Recipe Nutrition Facts:
• Diet:
• Calories: 96.59
• Fat: 46.75
• Carbs: 87.17
• Protein: 104.27
• Cholesterol: 36.29
• Calcium: 46.21
• Sodium: 168.39

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Diabetic Strawberry Pie Recipes

This pie not only looks beautiful but is very delicious. My non-diabetic family wants me to make it every day. Came from diabetic-recipes.com… I love strawberry pie and was looking for a recipe I could use. Be sure to use the directions in this recipe and not those on the jello box. And fresh strawberries work a lot better then frozen.

Diabetic Exchange: 1 1/2 carb (1 starch, 1/2 fruit) 1 fat

Ingredients:

• 3 cups sliced fresh strawberries
• 8 whole strawberries
• 1 (5/8 ounce) package sugar-free strawberry gelatin (or 2 .3 ounce packages)
• 1 1/2 cups boiling water
• 1 deep dish graham cracker pie crust (10-inch)
• 2 cups plain nonfat yogurt

Instructions:

1. Place boiling water in large bowl. Stir in Jello till dissolved. Chill until slightly set– about 10- 20 minutes.
2. Stir in strawberries Chill another 10 minutes.
3. Fold in yogurt.
4. Pour mixture into graham cracker crust Chill till firm– at least 4 hours Cut into 8 wedges and place a whole strawberry on each wedge.

Diabetic Strawberry Pie • Yield: 6 servings
Ingredients:

• 3 cups sliced fresh strawberries
• 8 whole strawberries
• 1 (5/8 ounce) package sugar-free strawberry gelatin (or 2 .3 ounce packages)
• 1 1/2 cups boiling water
• 1 deep dish graham cracker pie crust (10-inch)
• 2 cups plain nonfat yogurt

Diabetic Strawberry Pie Nutrition Facts:
• Diet: Balanced
• Calories: 73.94
• Fat: 48.17
• Carbs: 67.27
• Protein: 65.43
• Cholesterol: 3.27
• Calcium: 115.11
• Sodium: 54.77

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Naan (Diabetic) Recipe Recipes

Ingredients:

• 2 cups flour
• 1 1/2 tsp dry yeast
• 1/4 tsp salt
• 1/2 cup water
• nonstick cooking spray

Naan (Diabetic) Recipe • Yield: 10 servings
Ingredients:

• 2 cups flour
• 1 1/2 tsp dry yeast
• 1/4 tsp salt
• 1/2 cup water
• nonstick cooking spray

Naan (Diabetic) Recipe Nutrition Facts:
• Diet: Low-Fat
• Calories: 48.50
• Fat: 6.93
• Carbs: 64.77
• Protein: 28.26
• Cholesterol: 0.00
• Calcium: 4.32
• Sodium: 24.88

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Carrot Pie (Diabetic) Recipes

A sweet pie, but could be used as a side dish to turkey or chicken.

Ingredients:

• 2 cups carrots
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) unbaked pie shells
• 1 teaspoon ground cinnamon
• 3/4 cup milk
• 1/2 teaspoon ground nutmeg
• 3/4 cup Splenda granular (sugar substitute)

Instructions:

1. Preheat the oven to 400 degrees F.
2. Press the pie crust into the bottom and up the sides of a 9-inch pie plate. Bake for 3 to 5 minutes; remove from the oven and set aside.
3. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and puree carrots in a food processor.
4. In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon, nutmeg and vanilla. Gradually stir in the milk.
5. Pour the mixture into the partially baked pie shell. Bake for 10 minutes in the preheated oven and then reduce heat to 350 degrees F. Bake for an additional 40 to 45 minutes at the lower temperature, or until firm.
6. Cool slightly on wire rack before cutting.

Carrot Pie (Diabetic) • Yield: 6 servings
Ingredients:

• 2 cups carrots
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) unbaked pie shells
• 1 teaspoon ground cinnamon
• 3/4 cup milk
• 1/2 teaspoon ground nutmeg
• 3/4 cup Splenda granular (sugar substitute)

Carrot Pie (Diabetic) Nutrition Facts:
• Diet:
• Calories: 71.92
• Fat: 73.45
• Carbs: 56.47
• Protein: 25.81
• Cholesterol: 112.74
• Calcium: 38.69
• Sodium: 54.44

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Diabetic Chocolate Cake Recipes

I swapped out the white sugar for SPLENDA to make it more diabetic-friendly.

Ingredients:

• 2/3 cup (150 mL) SPLENDA No Calorie, Granulated
• 2/3 cup (150 mL) all-purpose flour
• 1 teaspoon (5 mL) baking powder
• 1 pinch salt
• 6 ounces (170 mL ) semisweet chocolate
• 1/2 cup (125 mL) hot water
• 4 egg whites
• 1 teaspoon (5 mL) vanilla
• Icing sugar (optional)

Instructions:

1. Preheat oven to 350F. Butter and flour an 8″ square cake pan.
2. Stir together SPLENDA, flour, baking powder and salt. Set aside.
3. In large heatproof bowl set over hot (not boiling) water, melt chocolate with water, stirring until smooth. Remove from heat. Let cool slightly. Whisk in egg whites and vanilla.
4. Stir the dry ingredients into the chocolate batter just until combined. Pour into 8-inch square prepared cake pan.
5. Bake on the top rack of a 350F oven for 15 to 20 minutes or until edges pull away from pan (check at 15 minutes). Do not overcook.
6. Let cool on rack; dust with icing sugar if desired.

Diabetic Chocolate Cake • Yield: 16 servings
Ingredients:

• 2/3 cup (150 mL) SPLENDA No Calorie, Granulated
• 2/3 cup (150 mL) all-purpose flour
• 1 teaspoon (5 mL) baking powder
• 1 pinch salt
• 6 ounces (170 mL ) semisweet chocolate
• 1/2 cup (125 mL) hot water
• 4 egg whites
• 1 teaspoon (5 mL) vanilla
• Icing sugar (optional)

Diabetic Chocolate Cake Nutrition Facts:
• Diet:
• Calories: 62.48
• Fat: 51.99
• Carbs: 63.84
• Protein: 26.85
• Cholesterol: 0.00
• Calcium: 42.17
• Sodium: 29.87

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Macaroni And Cheese - Diabetic Recipe Recipes

Ingredients:

• Ingredients:
• 2 ounces elbow macaroni, un-cooked ( low carb dreamfields for diabetics)
• 1 tbs. all-purpose flour
• ½ cup fat-free evaporated milk
• 2 tsp. reduced-calorie margarine
• 1 ½ ounces velveeta light cheese or alpine lace
• Dash of salt
• Dash of pepper
• 1 tbs. fat-free egg substitute
• Cooking spray
• 2 tsp. dry breadcrumbs
• 1/8 tsp. paprika

Instructions:

1. Preheat oven at 350.
2. Cook macaroni according to package directions, omitting salt and fat. Drain. Combine flour and 2 tablespoons milk; stir until smooth. Combine flour mixture, remaining milk, and margarine in a saucepan, stirring well. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Add cheese, salt, and pepper; stir until cheese melts. Add egg substitute, stirring constantly. Combine cooked macaroni and cheese mixture. Pour into a 1 ½ cup baking dish coated with cooking spray. Sprinkle with breadcrumbs and paprika. Bake, un-covered, at 350 for 20 minutes. Yield: 2 servings.
3. Diabetic Friendly
4. Note: You may add seasons and spices to your liking.
5. I have modified this recipe by changing some of the ingredients.
6. This is my modified recipe.
7. Nutritional Values: Calories per serving: 256, Fat: 6.3g, Carbohydrate: 14g, Cholesterol: 14mg, Sodium: 550mg, Fiber: 1g, Protein: 13.7g
8. Diabetic Exchanges: 2 starch, 1 medium-fat meat

Macaroni And Cheese – Diabetic Recipe • Yield: 2 servings
Ingredients:

• Ingredients:
• 2 ounces elbow macaroni, un-cooked ( low carb dreamfields for diabetics)
• 1 tbs. all-purpose flour
• ½ cup fat-free evaporated milk
• 2 tsp. reduced-calorie margarine
• 1 ½ ounces velveeta light cheese or alpine lace
• Dash of salt
• Dash of pepper
• 1 tbs. fat-free egg substitute
• Cooking spray
• 2 tsp. dry breadcrumbs
• 1/8 tsp. paprika

Macaroni And Cheese – Diabetic Recipe Nutrition Facts:
• Diet: Balanced
• Calories: 36.18
• Fat: 35.39
• Carbs: 24.59
• Protein: 27.68
• Cholesterol: 26.64
• Calcium: 83.90
• Sodium: 25.07

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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