Healthy Diabetic Recipes

The crunchy coconut and banana-nut topping adds a new twist to this
holiday quick bread.
 
3/4 cup sugar
1/2 cup unsalted or regular butter, softened
2 eggs
1 cup mashed very ripe bananas (2 medium)
1 (6-oz.) container Yoplait® Original 99% Fat Free Piña Colada
Yogurt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 Nature Valley® Banana Nut Crunchy Granola Bars (2 pouches from
8.9-oz. box), coarsely crushed*
1/4 cup flaked coconut
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Party pizzazz? Look no further! Guests will gather around these jazzed
shrimp.
 
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
2 lb. shelled deveined cooked large shrimp with tails
1 medium avocado, cut into 3/4-inch cubes
1 medium mango, cut into 3/4-inch cubes
1 cup small fresh strawberries, halved Fresh cilantro sprigs
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7 large hard-cooked eggs
1/4 cup purchased honey Dijon salad dressing
2 tablespoons finely chopped green onions
1/8 teaspoon pepper, if desired
 
Remove shells from eggs. Halve eggs lengthwise or crosswise. Carefully
remove yolks from eggs; place in small bowl. Mash yolks with fork. Add
salad dressing and onions; mix well Lightly spoon or pipe mixture into
egg white halves. Sprinkle with pepper. Serve immediately, or
refrigerate until serving time.
 
14 servings

NUTRITION INFO PER SERVING: SERVING SIZE: 1/14 of Recipe Cals 50  Cals
from Fat 35  Total Fat 4g  6% Sat 1g  5% Trans Fat Chol 105mg 
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3/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 cup chopped pecans, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced fresh or frozen rhubarb (do not thaw)
1 tablespoon sugar
 
Heat oven to 350°F. Grease bottom only of 9×5 or 8×4-inch loaf pan. In
large bowl, combine 3/4 cup sugar and margarine; beat until light and
fluffy. Add eggs; beat well. Add buttermilk; blend well.Lightly spoon
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1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
16 maraschino cherries with stems
 
Heat oven to 400°F. Spray cookie sheet with nonstick cooking
spray.Separate dough into 8 rolls. Cut each in half crosswise. On
sprayed cookie sheet, place 2 halves with rounded edges touching to form
butterfly shape. Slightly flatten each "butterfly."

Bake at 400°F. for 11 to 17 minutes or until golden brown.Remove stems
from cherries. At top of each "butterfly" where "antennae" would be,
make 2 small holes with toothpick; insert 2 cherry stems into each
roll.Remove lid from icing. Microwave icing on HIGH for 10 to 15 secs or
until of drizzling consistency. Drizzle icing over rolls; decorate with
cherries. Serve warm.

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Good-bye, buns! A new sloppy joe is hidden in this recipe!
 
1 pound lean ground beef
1 jar (14.5 ounces) sloppy joe sauce
3 1/2 cups Original Bisquick® mix
2/3 cup milk
2 tablespoons butter or margarine, softened
2 eggs

Heat oven to 350°F. Generously spray 12-cup Bavarian-style bundt cake
pan with cooking spray. Cook beef in 10-inch skillet over medium heat 8
to 10 minutes, stirring occasionally, until brown; drain. Stir in sloppy
joe sauce.Stir Bisquick mix, milk, butter and eggs until blended. Spoon
about two-thirds of the Bisquick mixture onto bottom and half way up
side of pan. Spoon beef mixture over Bisquick mixture. Drop remaining
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Take a dip! These crispy-coated pork strips, baked golden brown, are
perfect for dipping in sweet-and-sour sauce or mustard.
 
1 tablespoon butter or margarine, melted
1 pound pork boneless top loin
1 1/4 cups Original Bisquick® mix
1/3 cup sesame seed
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
2 eggs
2 tablespoons milk
2 tablespoons butter or margarine, melted Sweet-and-sour sauce or
mustard, if desired

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Currants and mozzarella cheese give these
golden brown bites an edge over your average wedge.
 
1 1/2 cups Gold Medal® all-purpose flour
1/2 cup currants or raisins
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup shredded reduced-fat mozzarella cheese
3/4 cup fat-free buttermilk
2 tablespoons olive or vegetable oil
1 egg
 
Heat oven to 375ºF. Spray round pan, 9×1 1/2 inches, with cooking
spray.Mix flour, currants, baking powder, salt and baking soda in large
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They’re easy to make and have a spicy pepperoni taste perfect for
dipping.
 
2 cups Original Bisquick® mix
1/2 cup cold water
1/2 cup chopped pepperoni (2 ounces)
1/4 cup butter or margarine, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce
 
Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough
forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick;
gently roll in Bisquick to coat. Knead 5 times.Roll dough into 10-inch
square. Cut in half. Cut each half crosswise into 14 strips. Twist ends
of strips in opposite directions. Place on ungreased cookie sheet,
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Sweet pickle relish gives this coleslaw-like sandwich filling a tangy
kick.
 
1 can (6 ounces) light tuna in water, drained
1 large carrot, shredded (1 cup)
2 tablespoons sweet pickle relish
1 tablespoon coleslaw dressing
1/4 teaspoon celery seed, if desired
4 pita breads (6 inches in diameter), cut in half to form pockets

Mix all ingredients except pita breads.Spoon tuna mixture into pita
bread halves.
 
1 Serving: Cals 210 (Cals from Fat 20 ); Total Fat 2 g (Sat Fat 0g);
Chol 15 mg; Sod 540 mg; Total Carb 34 g (Dietary Fiber 2 g); Protein 16
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