Healthy Diabetic Recipes

14 Reduced Fat Oreo Cookies
2 (8 oz.) Packages Fat Free Cream Cheese
1 Cup Splenda Granular
1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
Fat Free Cool Whip (optional)
12 Foil Cupcake Liners

Preheat oven to 350 degrees. Place 12 foil cupcake liners into a
regular size muffin tin. Place one Oreo into the bottom of each
liner and set the remaining 2 Oreos aside. In a medium bowl, beat
together the cream cheese, Splenda, egg substitute and vanilla until
smooth. Divide the cheese mixture evenly on top of each Oreo. The
mixture will be thick, so use your spoon and press down on the
batter a little bit once it’s on top of the Oreos so that some of
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Source: Better Homes and Gardens
Prep: 30 minutes Rise: 1 hour 30 minutes Bake: 12 minutes

Ingredients
1/2 to 3/4 cup all-purpose flour
1 package active dry yeast
1/2 cup warm water (120 degrees F to 130 degrees F)
1 tablespoon honey
1 tablespoon cooking oil
1/2 teaspoon salt
3/4 cup whole wheat flour
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried oregano, crushed
1 slightly beaten egg white
1 tablespoon grated Parmesan cheese
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Source: Better Homes and Gardens
Printed from LHJ.com

The spring equinox heralds the greening of gardens and inspired
the name for this versatile green sauce. Add it to soups,
casseroles,
omelet mixtures, mashed potatoes, cooked vegetables, and bread
doughs.

Ingredients
1/2 bunch fresh cilantro (2 cups packed)
3 tablespoons olive oil or canola oil
1 tablespoon lime juice
1 tablespoon ground cumin
1 tablespoon grated fresh ginger
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Source: Better Homes and Gardens
Printed from LHJ.com

Summer solstice is a favorite time of year. As daylight hours grow
long, gardens burst with fresh ripe vegetables. Serve this vibrantly
spiced summer sauce, hot or cold, over any fresh produce that pops
up in the garden or farmer’s market.

Ingredients
6 large cloves garlic, halved
1-1/2 tablespoons grated fresh ginger
Several dashes bottled hot pepper sauce
1/4 cup apricot preserves
3 tablespoons honey
1 teaspoon finely shredded lemon peel
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Serves: 4 (Makes 2 cups)
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS
- 1/2 cup uncooked wild rice
- 1 small onion, very thinly sliced
- 2 teaspoons margarine
- 1 cup unsweetened apple juice
- 1 cup homemade chicken broth, or canned reduced-sodium chicken
broth
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon ground cinnamon
- 1 apple, cored and cut in 1/4-inch dice
- 1 tablespoon chopped pecans (optional)

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4 cups water
1 cup yellow cornmeal
1/4 teaspoon salt
1 teaspoon Equal® for Recipes
or 3 packets Equal® sweetener
or 2 tablespoons Equal® Spoonful™
Butter-flavored vegetable cooking spray
Sugar-Free Maple-Flavored Syrup, heated

1. Heat water to boiling in large saucepan; gradually stir
in cornmeal and salt. Reduce heat and simmer, stirring
frequently, until mixture is thickened, about 10 minutes;
stir in Equal®.
2. Pour cornmeal mixture into greased loaf pan,
7 1/2 x 4 x 2-inches. Cool to room temperature; chill until
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Source of Recipe
Joanna M. Lund A Potful of Recipes p.278

Recipe Introduction
Serves 4 (1 cup)

List of Ingredients
1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
1/2 cup water
2 tablespoons pourable Splenda or Sugar Twin
2 tablespoons Brown Sugar Twin
1/2 teaspoon apple pie spice
1/4 cup Log Cabin or Cary’s Sugar Free Maple Syrup
1 cup quick oats
1 cup cored, peeled and chopped cooking apples
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Serves: 3

2 cups water
1 cup rolled oats rolled, (regular or quick, not instant)
1/8 teaspoon salt, if desired
1 apple, peeled and chopped or grated
1/2 teaspoon cinnamon, ground

This is a much healthier version of the commercial instant oatmeal.
It contains much less sodium and no sugar. Oatmeal has twice the
protein content of corn or wheat flakes cereal.

1. In a heavy saucepan, combine the water, oats, salt, and apples.
Bring to a boil, reduce heat, cover, and simmer for 5 minutes,
stirring often.
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(Makes 2 servings)

1/2 cup oats (quick or old fashioned)
1/2 cup low-fat milk
1/2 cup plain non-fat yogurt
1/4 cup unsweetened applesauce
1 teaspoon coarsely chopped almonds
1 teaspoon pumpkin seeds (optional)
1/4 teaspoon Sweet’N Low® brand sugar substitute
Pinch each ground cinnamon and ground nutmeg

Combine all ingredients in a cereal bowl. Stir well, cover with
plastic wrap and refrigerate overnight. Serve chilled.

Makes 2 servings
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If you have never tried polenta - cooked corn meal - now is the
time. It’s a healthy, whole-grain starch. My grandmother called
it "corn meal mush," but that’s because she was from Kansas, not
Italy, where polenta is a staple. You can make it yourself with
yellow corn meal, or you can buy it prepared in a roll at your
grocery store. In my nutritional analysis, I assume that store-
bought polenta was used. Like most prepared foods, however, it does
have more sodium than homemade. If you really want to control the
salt, make it yourself. (It’s easy! See below for instructions.)

Serves 6
Ingredients
6 cups Hearty Spaghetti Sauce
1 roll prepared polenta, cut in 1/2 slices (3 ounces cooked polenta
each serving)
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