Healthy Diabetic Recipes

1/4 cup peanut oil
2 pounds shelled and deveined, medium tiger prawns
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup dry white wine
2 tablespoons strained fresh lemon juice
1 tablespoon finely minced parsley

Heat oil in a large skillet, over medium heat. Add shrimp and sauté for 4 to 5
minutes, until pink all over.
Season with salt and white pepper.
Add wine, lemon juice, and parsley.
Heat and stir for 1 to 2 minutes, transfer to a heated platter, skewer with
frilled toothpicks. Serve warm.
Makes 20 servings.
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3 pounds chicken wings
1 cup finely minced onion
2/3 cup finely minced scallions
2 tablespoons finely minced garlic
1/2 teaspoon ground thyme
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/4 cup finely minced, seeded hot chili pepper
1 teaspoon black pepper
1/8 teaspoon Jamaican hot sauce, to taste
2 tablespoons soy sauce
1/4 cup peanut oil

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I developed this recipe after I was inspired by a breakfast eaten by Rachael Ray
on her show "$40
a Day". It is lower carb & low fat, but quite delicious. I normally shy away
from recipes using
all light and fat free ingredients, but I think this one is fabulous. Of
course, you can always
use all the full fat, full carb ingredients.

2 slices light bread (17 gm carb/5 gm fiber for 2 slices)
¼ cup egg substitute (or 1 egg)
¼ cup light soymilk (2 gm fat, 2 gm carb per 8 oz)
1-2 Tbsp fat free ricotta cheese
1 Tbsp sugar free strawberry preserves.
¼ tsp cinnamon
¼ tsp nutmeg
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This site may be of some help to everyone.
Randi

From www.splenda.com
Refreshing to the last scoop.

Makes: 10 servings
Preparation Time: 10 minutes
Chill Time: 1 hour
Freeze Time: 40 to 50 minutes

4 1/2 cups seeded, cubed watermelon
1 cup water
2 teaspoons unflavored gelatin
1 cup fresh lemon juice
1 cup fresh lime juice
1 cup SPLENDA No Calorie Sweetener, Granular

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From www.splenda.com
Recipe by: Lorena Garcia
Owner and Executive Chef, Food Café, Miami, Florida

Makes 8 servings
Preparation time: 15-20 minutes
Freeze: overnight

3/4 cup pomegranate juice
2 1/2 cups fat free, half and half
1/2 cup SPLENDA No Calorie Sweetener, Granular
4 egg yolks
1 Tbsp vanilla
1/4 tsp salt
1 cup fresh papaya cut in chunks
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From www.splenda.com
Makes: 24 servings
Preparation Time: 12 minutes
Chill Time: 1 hour
Freeze Time: 30-40 minutes

1 1/2 cups low-fat evaporated milk
3 egg yolks
2/3 cup SPLENDA Sugar Blend for Baking
1 Tbsp vanilla extract
6 ripe peaches peeled and sliced
2 32-oz containers plain low-fat yogurt

1. WHISK together evaporated milk, egg yolks, and SPLENDA Sugar
Blend for Baking in a medium saucepan, whisking until SPLENDA
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From: www.recipes.eu.com

13 oz Evaporated milk
2 Tbsp Sugar replacement
1 1/2 cup Whole milk
1 Tbsp Vanilla
3 Eggs

Combine evaporated milk and sugar replacement. Beat well until sugar
is dissolved. Add whole milk and vanilla extract; beat well. Add eggs;
beat eggs into milk mixture vigorously. pour into ice cream maker.
Freeze according to manufacturer’s directions.

Per serving (excluding unknown items):
119 Calories, 7g Fat (51% calories from fat), 7g Protein, 7g Carbs,
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From: www.fitnessandfreebies.com

One pkg (1.5 oz) sugar-free instant chocolate pudding mix
Six packets artificial sweetener (equivalent to 1/4-cup sugar)
2 Tbsp baking cocoa
1 tsp vanilla extract
4 cups evaporated milk
4 oz light frozen whipped topping, thawed

In a blender, combine the pudding mix, sweetener, cocoa, milk and
vanilla; process on low until smooth.

Fold in the whipped topping until smooth.

Pour into a shallow 2-quart freezer container.
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Since its so hot this summer, I’ve been thinking about pulling out the
ice cream maker. But, now that I’m diabetic, I’m not sure just how to
adjust the recipe. Does anyone have a good tasting recipe to share for
home made ice cream? Thanks, Linda