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Diabetic Recipes

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Super Moderator
Feb 20, 2008
Diabetic Easter Fudge -

Yield: 8 Servings
Measure Ingredient
1 Sq unsweetened chocolate
1/4 cup Evaporated milk
1/2 teaspoon Vanilla
1 teaspoon Artificial liquid sweetener
1 pack Vanilla or chocolate artificially sweetened pudding powder (or 8
tsp. finely chopped Nuts)

1. Melt chocolate in top of double boiler over boiling water. Add
evaporated milk and mix. Cook 2-3 minutes, then add vanilla and
2. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form
into egg shaped balls and then roll lightly in pudding powder or chopped


Super Moderator
Feb 20, 2008
Diabetic Candy Bars

Out Of Bounds Candy Bars
Makes: 8 candy bars

Measure Ingredient
1 1/4 cup unsweetened coconut
1/2 cup milk
2 tsp unflavored gelatin
1 tsp cornstarch
1 tsp vanilla extract
1 recipe semisweet dipping chocolate

1. Combine 1/4 c of the coconut, the milk, gelatin and cornstarch in
blender; blend until smooth.
2. Pour into small saucepan, cook and stir over medium heat until
slightly thickened. Remove from heat and stir vanilla and remaining
3. Form into 8 bars, allow to firm cool completely. Dip in chocolate.

Food Exchange per serving: 2/3 FULL-FAT MILK + 1 FAT EXCHANGE; CAL: 133
per bar.


Super Moderator
Feb 20, 2008
Diabetic Pickled Garden Vegetables

2 cups thinly sliced zucchini
1 1/2 cups green beans, cut crosswise into halves
1 1/2 cups thinly sliced onions
1 large red pepper, thinly sliced
1 cup cider vinegar
1 tablespoon pickling spice
1/2 cup Equal® SpoonfulT

Sprinkle zucchini, beans, onions and pepper lightly with salt; let stand
15 minutes. Rinse well.
Stir vegetables into boiling water to cover; cook, uncovered, 2 minutes.
Drain; rinse with cold water.
Heat vinegar and pickling spice to boiling; boil 1 minute. Cool 15
minutes; stir in Equal®SpoonfulT and pour over vegetables in
sterilized pint jars or bowl. Refrigerate up to 2 weeks.
Makes 1 quart.
Nutrition Information Per Serving (Serving Size:1/4 cup): Calories: 20,
Saturated Fat: 0 g, Protein: <1 g, Cholesterol: 0 mg, Carbohydrates: 5
g, Fiber: <1 g, Total Fat: Trace, Sodium: 19 mg.
Food Exchange: 1 Vegetable


Super Moderator
Feb 20, 2008
Diabetic Roasted Garlic Mashed Potatoes

1 1/2 pounds Yukon gold potatoes or other potatoes, quartered
2 teaspoons bottled minced roasted garlic*
1/4 cup light dairy sour cream
2 to 4 tablespoons fat-free milk
2 teaspoons snipped fresh rosemary, thyme, or oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

In a covered large saucepan cook potatoes in a small amount of boiling
water for 20 to 25 minutes or until tender. Drain in a colander; return
to saucepan.
Add garlic to potatoes. Mash with a potato masher or an electric mixer
on low speed. Add sour cream, milk, desired herb, salt, and pepper. Beat
until light and fluffy.

Makes 4 servings.

*To roast your own garlic: For every 1 teaspoon of roasted garlic, wrap
3 unpeeled garlic cloves in foil. Bake in a 400¿F oven for 25 to 35
minutes or until cloves feel soft when pressed. When cool enough to
handle, squeeze garlic paste from cloves.
Nutritional facts per serving: calories (1/4 of recipe): 122, total fat:
1g, saturated fat: 1g, monounsaturated fat: 0g, polyunsaturated fat: 0g,
cholesterol: 5mg, sodium: 168mg, carbohydrate: 24g, total sugar: 1g,
fiber: 2g, protein: 4g, vitamin A: 0%, vitamin C: 29%, calcium: 6%,
iron: 10%, starch: 1.5diabetic exchange.


Super Moderator
Feb 20, 2008
Diabetic Mexicana Couscous

3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1/2 teaspoon ground cumin
1 cup reduced-sodium chicken broth
3/4 cup frozen peas
3/4 cup coarsely chopped tomatoes
2 tablespoons snipped fresh cilantro
3/4 cup couscous
Fresh cilantro sprigs (optional)

In a medium saucepan cook onion and garlic in hot oil over medium heat
until tender. Stir in cumin; cook for 30 seconds. Carefully add broth,
peas, tomato and cilantro.

Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let
stand for 5 minutes. Fluff with a fork before serving. Garnish with
cilantro sprigs, if desired.

Makes 6 side-dish servings.

Nutritional facts per serving: calories (1/6 of recipe): 134, total fat:
3g, saturated fat: 0g, cholesterol: 0mg, sodium: 124mg, carbohydrate:
23g, fiber: 6g, protein: 4g, vitamin A: 15%, vitamin C: 13%, calcium:
1%, iron: 5%.


Super Moderator
Feb 20, 2008
Diabetic Baked Stuffed Apples

4 small apples
1 teaspoon butter or margarine
2 tablespoons Equal&REG; Spoonful™
1/3 teaspoon ground cinnamon
1/2 teaspoon lemon juice
2 tablespoons finely chopped dates

Remove apple cores, leaving 1/2-inch at bottom of each apple. Prick
skins with fork; set aside.

In a small shallow microwaveable casserole, melt margarine. Stir in
Equal, cinnamon, lemon juice and dates. Spoon date mixture into apple
centers; place apples in casserole.

Microwave, covered, at High (100%) for 4 to 6 minutes or until apples
are tender. Let stand a few minutes and spoon liquid back into apples
before serving.

Makes 4 servings.

Per Stuffed Apple: 90 calories, 0.4 g protein, 1/3 g fat, 21.4 g


Super Moderator
Feb 20, 2008
Diabetic Sunshine Orange Cake

Yield: Makes 12 servings

A carb-controlled dessert the whole family can enjoy.
1/3 cup margarine
1/4 cup brown sugar replacement (Sugar Twin Brown)
1 teaspoon sugar replacement (Splenda or Sugar Twin)
1 large egg
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/3 cup raisins, or finely chopped fresh apple
1 teaspoon grated orange zest (peel)
2/3 cup unsweetened orange juice


Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking

In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium
speed 2-3 minutes; scraping sides of bowl as necessary.

In medium bowl, sift together flour, baking powder, baking soda and
cinnamon. Stir in raisins or apples and orange zest. Add to first
mixture, alternating with the orange juice, beginning and ending with
the flour mixture.

Pour the batter into the prepared pan. Bake 18-20 minutes, or until a
wooden pick inserted in center comes out clean. Cool cake in pan on wire

Nutritional Information (Per Serving)Calories:120Protein:2 gSodium: 150
mgCholesterol:25 mgFat: 6 gCarbohydrates: 15 gExchanges: 1 Bread/Starch,
1 Fat


Super Moderator
Feb 20, 2008
Diabetic Boston-Style Baked Beans

4 (15-ounce) cans navy beans
1/2 pound bacon, chopped
1 medium onion, chopped
1/4 cup yellow mustard
1/3 cup SPLENDA&REG; No Calorie Sweetener, Granular
2 tablespoons robust molasses

Preheat oven to 375°F (190°C).

Drain navy beans and reserve 1 1/4 cups liquid.

Fry bacon in a large skillet until browned. Remove bacon and reserve
half of the bacon fat.

Fry onion in reserved bacon fat and cook until translucent. Stir in
beans and remaining ingredients.

Pour beans into a 3-quart baking dish.

Bake in preheated 375°F (190°C) oven 45 minutes.

Makes 18 servings.

Nutritional Information Per Serving: Calories: 140 Calories from Fat: 25
Total Fat: 3g Saturated Fat: 1g Cholesterol: 5mg Sodium: 520mg Total
Carbs: 21g Dietary Fiber: 5g Sugars: 3g Protein: 9g
Exchanges per Serving: 2 Fats, 1 Starc


Super Moderator
Feb 20, 2008
Holiday Diabetic Pumpkin Pie Recipe\

2 egg whites
1 c. sugar twin
1 can pumpkin
1 can evaporated milk
cinnamon to taste
nutmeg to taste
1 frozen, 8 or 9 inch unbaked pie shell

Preheat oven to 350 degree Fahrenheit.

In a medium mixing bowl, combine and stir all ingredients well. Pour
pumpkin mixture into unbaked pie shell. Bake on lower oven rack at 350
degrees for for 50 to 55 minutes or until done. Pies are done when
wooden toothpick inserted into center of pies comes out clean.


Super Moderator
Feb 20, 2008
Diabetic Peanut Butter Cookie Recipe


1/2 cup - butter, light, stick, with salt
1/2 cup - peanut butter
2 - Tbs honey
4 - egg whites
2 tsp - vanilla
1/2 cup - water
3 cups - flour
2 tsp - baking soda
1 tsp - baking powder

Cookware and Utensils:

Measuring cup
Measuring spoons Mixing bowl
Hand or stand mixer
Cookie sheet
Stirring spoon

Recipe Instructions:

1. As always the key to great cooking is to be prepared and to use
quality ingredients.
2. Using a mixer or by hand, cream together the butter, peanut butter
and honey. Next add egg whites, vanilla and water and mix until dough is
well blended.
3. Combine the remaining dry ingredients in a sifter. Sift into creamed
mixture and mix well until completely blended. Cook dough should be
refrigerated overnight (at least 12 hours).
4. Preheat oven to 375 degrees. While oven is preheating, spray cook
sheet with a light coat of nonstick vegetable oil spray.
5. Drop teaspoonfuls of dough onto cookies sheets and use the tines of a
fork to flatten out each cookie.
6. Bake cookies on the center oven rack for 12 to 15 minutes. Remove
peanut butter cookies from oven, and allow to cool before serving.
Servings: 28 peanut butter cookies

Nutritional Information

Calories 100
Calories From Fat 36
Total Fat 4g
Saturated Fat 1g
Cholestrol 0.00mg
Sodium 123mg
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars 12g
Protein 3g


Super Moderator
Feb 20, 2008
Angel Latte

1-1/4 cups regular grind espresso or other dark roast coffee
1 cinnamon stick, broken into pieces
6 cups water
2-1/2 teaspoons Equal for Recipes or 8 packets Equal sweetener or 1/3
cup Equal Spoonful™
2-1/2 cups skim milk
Ground cinnamon or nutmeg

Equal sweetener can be substituted with other sweetener products.
Nutrition contents might be different from those listed below.
Place espresso and cinnamon stick in filter basket of drip coffee pot;
brew coffee with water. Stir Equal® for Recipes into coffee; pour into
eight mugs or cups.
Heat milk in small saucepan until steaming. Process half the milk in
blender at high speed until foamy, about 15 seconds. Pour milk into four
mugs, spooning foam on top. Repeat with remaining milk and coffee.
Sprinkle with cinnamon before serving.

Yield: About 8 servings.

Nutritional Information per Serving:
Calories 31
Protein 3g
Total Carbohydrates 5g
Total Fat 0g
Cholesterol 1mg
Sodium 46mg

Food Exchanges: 1/2 Milk
61% calorie reduction from traditional recipe


Super Moderator
Feb 20, 2008
Diabetic banana pudding

From More soulful recipies
1 cup sugar (I often use splenda - equal amount)
1/4 cup cornstarch
1 egg, beaten
1 can evaporated milk
12 oz milk
1/2 stick butter
vanilla wafers
3 ripe bananas

Cook sugar(or splenda), cornstarch, egg and milks over medium
heat until thick, stir constantly. Add vanilla to taste (I add
1/2 tablespoon). Remove from heat. Add butter. Allow to totally
melt. Mix well. Pour into bowl and add bananas and vanilla
wafers. May top with a meringue (typical southern fashion) May
double recipe easily.


Super Moderator
Feb 20, 2008
Healthy Recipe - Jello Pudding Pops

Need a healthy substitute for ice cream or sugary frozen treats?
- Try JELL-O Pudding Pops

1 package JELL-O Chocolate Sugar-Free Pudding
2 cups Fat-Free Milk
1 cup Sugar-Free Cool Whip

1. Beat pudding mix & milk in medium bowl with whisk for about 2min.
2. Stir in Sugar-Free Cool Whip.
3. Spoon mix into small paper/plastic cups.
4. Insert wooden sticks into the middle of each.
5. Freeze for 4 hours or until firm.
- To remove from cups, run under warm water.


Super Moderator
Feb 20, 2008
Diabetic Chocolate Chip Cookie Recipe

• 3/4 c Vegetable oil
• 2/3 c Sugar
• 1 lg Egg
• 1 ts Baking powder
• 1/2 ts Baking soda
• 1 1/2 c All-purpose flour
• 1/3 c Unsweetened cocoa
• 2 tb Water if dough is dry
• 1/4 c Chopped walnuts
• 1/2 c Semisweet chocolate chips

Beat together the oil, sugar, and egg. Add the rest of the ingredients
and stir to blend well. Let stand for 10 minutes. Drop by spoonfuls,
about 1 inch apart, onto a lightly oiled baking sheet. Bake for about 8
minutes at about 375 F.

One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g protein,
18 g carbohydrate, 6 g fat, 124 mg sodium

yield: 36 Diabetic Chocolate Chip Cookies


Super Moderator
Feb 20, 2008
FUDGE CANDY (Sugar Free)

13 oz. can skim evaporated milk
3 tbsp. cocoa
1/4 c. butter
1 tbsp. granulated sugar, replacement
Dash salt
1 tsp. vanilla extract
2 1/2 c. unsweetened cereal crumbs
1/4 c. nuts, very finely chopped

Combine milk and cocoa in saucepan; cook and beat over low heat until
cocoa is dissolved. Add butter, sugar replacement, salt and vanilla.
Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat;
add cereal crumbs and work in with wooden spoon. Cool 15 minutes.
Divide in half; roll each half into a tube, 8 inches long. Toll each
tube in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut
into 1/4 inch slices.

Makes 64 slices.


Super Moderator
Feb 20, 2008

6-8 slices bread
2 tbsp. chopped nuts
1 tbsp. wheat germ
1/4 c. peanut butter
1 tsp. cocoa (optional)

Trim crust off bread, cut in half, let all bread dry overnight including
crust or in oven at 350 degrees for 1/2 hour. Crumble crust. Add chopped
nuts, wheat germ, mix peanut butter in mixture. Add peanut oil until
thin. Dip bread in peanut butter mixture. Roll in nuts. Eat.


Super Moderator
Feb 20, 2008
Sugar-Free New York Style Cheesecake

Yield 16 servings Serving Size 1 slice


1-1/4 cups graham cracker crumbs
1/4 cup Splenda ® No Calorie Sweetener Granulated
1/4 cup butter melted


2-1/2 pounds regular cream cheese
1-2/3 cups Splenda ® No Calorie Sweetener Granulated
3 tablespoons flour
5 large eggs
2 egg yolks
1-1/2 teaspoons vanilla
1/4 cup heavy cream

Preheat oven to 475F

Make Crust Mix crust ingredients together and press into a 10-inch
springform pan

Make filling Beat cream cheese, Splenda Granulated Sweetener and flour
in a medium bowl until well mixed and smooth. Add eggs and egg yolks
beat until smooth. Add vanilla. Scrape sides of bowl. Mix briefly and
add heavy cream. Mix until well blended. Pour filling over crust. Bake
10 mins at 475F. Turn oven temp down to 200F and bake for 1 hr. Turn
oven off and leave cheesecake in the oven for one more hr. Cheesecake
will be slightly firm to the touch. Let cool 15-20 mins before placing
in the refrigerator. Refrigerate a min of 4-6 hrs or preferably
overnight before serving

Nutritional Info (Per Serving) Cals 360 Protein 8g Sod 300mg Chol 185mg
Fat 32g Carb 11g