Healthy Diabetic Recipes

From Dr. Weil
1 Serving

This little dish makes a good mid-morning snack, especially for people
trying to restrict their carbohydrate intake. Pestos are a great
ingredient to have on hand; experiment with some of the more innovative
varieties - just make sure to read the labels carefully.

1 hard boiled egg
2 tsp pesto

Peel a hard-boiled egg and cut in half lengthwise. Remove the yolk,
mash the yolk with the pesto and replace it in the egg white.

Nutritional Information per serving:
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Try using the lower fat items for the cheese and pepperoni to
reduce the fat content. Gloria

Pepperoni Pizza Salad - 17g Carbs

Prep Time: 15 Minutes
Servings: 6 (1-1/4 cup)

3/4 Cup refrigerated Garden Vegetable Pasta Sauce
1 Tbsp olive oil
1/2 tsp dried Italian seasoning
1 Cup (4 oz) Mozzarella cheese, shredded
1/3 Cup (1-3/4 oz) small pepperoni slices, halved
1 Cup fresh mushrooms, sliced
1 Cup Green bell pepper, chopped
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Yield: 8 servings (about 1/2 cup each)
From: 1,001 Recipes For People with Diabetes by Surrey Books

2 lb assorted vegetables (sweet potatoes, russet potatoes, large
radishes, butternut squash, large carrots, turnips, parsnips,
rutabaga, beets)
Salt, to taste
Vegetable cooking spray

Peel vegetables and slice very thinly, about 1/16 inch thick.
Sprinkle vegetable slices lightly and evenly with salt. Let
stand 20 to 30 minutes, allowing vegetables to release moisture.
Rinse well in cold water and dry completely on paper toweling.

To dry vegetables in the microwave, arrange slices in single
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Diabetic Recipe

Creamy Cheesecake with Fresh Raspberries

(makes 12 servings)

1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar
substitute such as Splenda 2 tablespoons cornstarch
4 cups (1 l) yogurt cheese made from nonfat plain yogurt
1 1/2 teaspoons grated lemon zest
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1/2 pound minced mushrooms
1/4 cup finely chopped shallots
2 tablespoons butter or margarine
1/2 teaspoon dried thyme
1/2 cup marsala or dry white wine
3/4 cup whipping cream
1 pound boned, skinned sole fillets, 8 of equal size
1/2 cup shredded gruyere or Swiss cheese
thyme sprigs, optional
salt

In a 10 to 12-inch frying pan over high heat, stir mushrooms and shallots in
butter until mushrooms are browned, about 10 minutes. Add thyme, marsala, and
cream. Stirring often, boil until mixture is pale gold color and there is no
free-flowing liquid, 6 to 7 minutes. Let cool to room temperature.
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1 tbsp. sherry vinegar
1 small shallot, minced
coarse salt and freshly ground pepper
2 tbsps. olive oil
1 lb. asparagus
1 tbsp. white vinegar
4 eggs

Make a vinaigrette with the vinegar, shallot, salt and pepper, whisking to
dissolve salt. Pour in oil, whisking to blend and make an emulsion. Set aside.
Break tough stumps off asparagus spears; if spears are thick, peel the lower
third with a sharp knife. Spread in a large frying pan and add enough cool water
just to cover. Bring to a boil over high heat, cover pan, reduce heat to
medium-high and cook just until tender, about five minutes for medium-thick
spears. Drain, add cold water to cover and immediately drain again. Dry on paper
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,
2g Fiber, 7g Sugar

3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp ground black pepper
4 peaches, halved and pitted
2 cups cherry tomatoes
2 celery stalks
3 large red tomatoes

1. In a small bowl, whisk together the oil, balsamic vinegar, lemon
juice, salt, and black pepper then set aside.
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I received this notice via email and wanted to pass it along.
Gloria

Servings: 24 / 2 Units per serving

Ingredients:

1 BETTY CROCKER YELLOW CAKE MIX
1 1/4 CUPS OF DIET SIERA MIST OR DIET 7-UP
2 EGG WHITES
1 (4 SERVING SIZE) BOX OF Sugar Free RASPBERRY JELLO
(OR FLAVOR OF CHOICE)
1 CUP OF BOILING WATER
1 (8 OZ.) TUB OF FAT FREE COOL WHIP

SPRAY 9" X 13" PAN WITH PAM.

MIX THE CAKE MIX, SIERRA MIST, AND EGG WHITES UNTIL WELL BLENDED.
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Black Bean and Corn Wonton Cups

With hints of Asian and Southwest cuisine,
this stunning appetizer is sure to draw raves from party guests.

36 wonton skins
2/3 cup Old El Paso® Thick ‘n Chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) Green Giant® whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/4 cup sour cream
Cilantro sprig, if desired

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