Hello,today's recipe for the diabetic is Beef Stroganoff. It's not easy to find a good recipe for stroanoff. I havent tried this recipe out yet and I've had this recipe for over a year. There are a lot of recipes in this house. When I was in my early 20's and I got my first microwave, there was a cook book in it. there was a beef stroganoff recipe in it. I followed this recipe to the T. The stroganoff tasted so bad, we ended up ordering pizza for dinner that night and had a great laugh at how bad my origanol dinner tasted. I have been afraid to try and make stroganoff ever since. I guess I'm going to have to give it a whirl one more time. Maybe it will turn out better than before. I just wont make it in the microwave this time. :)Well enjoy!
*Beef Stroganoff* (Diabetic Recipe)
Servings: 6
1 Lb. Boneless Beef Top Sirloin Steack, ¼ Inch Slices, Fat Removed
1 Lg. Onion, Chopped
½ Cup Sour Cream Reduced-Fat
½ Cup Plain Yogurt, Non-Fat
4 Tbls. Chives, Chopped And Devided
2 Tbls. Flour, All-Purpose
2 Tbls. Ketchup
1 Tbls. Dijon Mustard
1/8 Tsp. Salt
1/8 Tsp. White Pepper
1 Tsp. Olive Oil
½ Cup Button Mushrooms, Sliced
3½ Cups Wide Noodles Cooked
1½ Cups Baby Carrots, About 12 Oz.
Cut beef in bite size pieces; set aside. Heat a large nonstick skillet over low heat and add onion. Cover and cook, stirring occasionally, until tender, about 10 minutes. Remove the onion from the skillet and set aside. Mix together sour cream, yogurt, 2 tablespoons chives, flour, ketchup, mustard, salt, and pepper in a bowl; set aside. Heat olive oil in a in skillet over medium-high heat. Add the beef and the mushrooms, cook and stir until the beef is slightly browned, about 4 minutes. Now add the onion back into the skillet with beef mixture. Pour in the yogurt mixture and stir until well blended and slightly thickened, for about 2 minutes. Serve over the noodles and add cooked carrots to the plate and garnish with the remaining 2 tablespoons of chives. Enjoy!
Per Serving: 331 Cal (27% from Fat, 29% from Protein, 45% from Carb); 24 g Protein; 10 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 36 g Carb; 3 g Fiber; 8 g Sugar; 99 mg Calcium; 3 mg Iron; 228 mg Sodium; 72 mg Cholesterol.
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Tuesday, October 14, 2008
Monday, October 13, 2008
*Hamburger Steaks*
Hello, today's recipe is Hamburger Steaks. These taste really good with your favorite steak sauce on a bun or plain with all the fixings.Goes good with salad and a baked potato. I'm at a loss for words today, so enjoy!
*Hamburger Steaks*
Servings: 4
1 Lb. Ground Beef
1 Egg, Well Beaten
1/4 Tsp, Salt
1/8 Tsp. Black Pepper, Can Use Cajun Seasoning
1 Medium Onion, Minced
1/3 Cup Bread Crumbs
Place all of the ingredients above in a bowl and mix well. Shape into 4 round patties. Fry until nicely browned. Makes 4 quarter lb. patty's.
Per Serving: 351 Cal (53% from Fat, 36% from Protein, 11% from Carb); 30 g Protein; 20 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 10 g Carb; 1 g Fiber; 2 g Sugar; 37 mg Calcium; 3 mg Iron; 443 mg Sodium; 143 mg Cholesterol.
*Hamburger Steaks*
Servings: 4
1 Lb. Ground Beef
1 Egg, Well Beaten
1/4 Tsp, Salt
1/8 Tsp. Black Pepper, Can Use Cajun Seasoning
1 Medium Onion, Minced
1/3 Cup Bread Crumbs
Place all of the ingredients above in a bowl and mix well. Shape into 4 round patties. Fry until nicely browned. Makes 4 quarter lb. patty's.
Per Serving: 351 Cal (53% from Fat, 36% from Protein, 11% from Carb); 30 g Protein; 20 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 10 g Carb; 1 g Fiber; 2 g Sugar; 37 mg Calcium; 3 mg Iron; 443 mg Sodium; 143 mg Cholesterol.
Sunday, October 12, 2008
*Meringue Cookies* ( Diabetic Recipe)
Today's Diabetic recipe is Meringue Cookies. These are more like candy to me. they are fun to make too. You can substitute any jam or preserves in this recipe that you want to, instead of the marmalade. You can also use less salt if you would like to. If you want them to look a little fancy, use a pastry bag with a large star tip. Well, enjoy!
*Meringue Cookies* ( Diabetic Recipe)
Servings: 14
Note: If you don't have parchment paper, you can use aluminum foil instead.
4 Egg whites
1/2 Tsp. Cream of Tartar
1/4 Tsp. Salt
2 Tsp Vanilla
2 Tsp. Fresh Lemon Peel, Grated (Zest)
1 Cup Splenda Sucralose, Granular, Sugar Substitute
1/4 cup Almonds, Sliced
1/4 cup + 1 Tbls. Orange Marmalade
Preheat the oven at 250° F.
Beat egg whites in a bowl on high speed until foamy. Mix in the cream of tartar and salt. Add the grated lemon rind and vanilla. Add in the splenda a little at a time. Beat the mixture until stiff peaks form. Use parchment paper to line a baking sheet. Place 14 mounds of the mixture onto the sheet and bake for 1 hour, repeat. Take out of the oven and let cool on cookie sheet on a wire rack. Heat a skillet over medium high heat. Toast the almonds for 4 minutes, stirring frequently. Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each. You should get 28 cookies, 2 per serving.
Per Serving: 40 Cal (23% from Fat, 13% from Protein, 64% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 9 mg Calcium; 0 mg Iron; 63 mg Sodium; 0 mg Cholesterol.
*Meringue Cookies* ( Diabetic Recipe)
Servings: 14
Note: If you don't have parchment paper, you can use aluminum foil instead.
4 Egg whites
1/2 Tsp. Cream of Tartar
1/4 Tsp. Salt
2 Tsp Vanilla
2 Tsp. Fresh Lemon Peel, Grated (Zest)
1 Cup Splenda Sucralose, Granular, Sugar Substitute
1/4 cup Almonds, Sliced
1/4 cup + 1 Tbls. Orange Marmalade
Preheat the oven at 250° F.
Beat egg whites in a bowl on high speed until foamy. Mix in the cream of tartar and salt. Add the grated lemon rind and vanilla. Add in the splenda a little at a time. Beat the mixture until stiff peaks form. Use parchment paper to line a baking sheet. Place 14 mounds of the mixture onto the sheet and bake for 1 hour, repeat. Take out of the oven and let cool on cookie sheet on a wire rack. Heat a skillet over medium high heat. Toast the almonds for 4 minutes, stirring frequently. Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each. You should get 28 cookies, 2 per serving.
Per Serving: 40 Cal (23% from Fat, 13% from Protein, 64% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 9 mg Calcium; 0 mg Iron; 63 mg Sodium; 0 mg Cholesterol.
Friday, October 10, 2008
*Cinnamon Cappuccino Divinity*
Hello everyone! Today's recipe is Cinnamon Cappuccino Divinity. With this recipe you need to follow it very closely. Candy is fun to make especially around the holiday's. I know I'm a little ahead of the game here, but I thought I would start posting things like this now. I hope you enjoy this recipe,especially those of you that like coffee. You can try peppermint extract instead of the rum and omit the cinnamon. Those are good too. Well have a good night and enjoy!
*Cinnamon Cappuccino Divinity*
Servings: 18
2 1/2 Cups sugar
1/2 Cup Karo syrup, Dark if you like
1/2 Cup water
1/8 Tsp. salt
2 egg whites
1 Tsp. vanilla Extract
2 Tbls. dark rum
3 Tsp. Instant coffee powder, Or Espresso powder
1 Tsp. ground cinnamon
Using a 2-quart saucepan, mix together the sugar, corn syrup, water and salt. Stirring constantly, bring to a boil over medium heat. Reduce the heat
Without stirring, cook until temp of candy thermometer reaches 248° F. ( soft ball stage). Just before temperature reaches 248° F. Using a large bowl with a mixer at high speed, beat the egg whites until stiff peaks form. With mixer remaining at high speed, slowly pour about 1/2 of the hot mixture over the egg whites. Cook remaining syrup to 272° F. or until a small amount of mixture when dropped into very cold water separates into threads which are hard, but not brittle. Remove from heat and stir in vanilla and dark rum. Beating constantly, slowly pour hot syrup over egg white mixture. After last addition of syrup, beat in coffee powder and ground cinnamon. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds a soft peak when dropped from a spoon. If mixture becomes too stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonful onto wax paper. Store in a tightly covered container at room temperature.
Per Serving: 129 Cal (0% from Fat, 1% from Protein, 99% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 34 g Carb; 0 g Fiber; 34 g Sugar; 4 mg Calcium; 0 mg Iron; 37 mg Sodium; 0 mg Cholesterol.
*Cinnamon Cappuccino Divinity*
Servings: 18
2 1/2 Cups sugar
1/2 Cup Karo syrup, Dark if you like
1/2 Cup water
1/8 Tsp. salt
2 egg whites
1 Tsp. vanilla Extract
2 Tbls. dark rum
3 Tsp. Instant coffee powder, Or Espresso powder
1 Tsp. ground cinnamon
Using a 2-quart saucepan, mix together the sugar, corn syrup, water and salt. Stirring constantly, bring to a boil over medium heat. Reduce the heat
Without stirring, cook until temp of candy thermometer reaches 248° F. ( soft ball stage). Just before temperature reaches 248° F. Using a large bowl with a mixer at high speed, beat the egg whites until stiff peaks form. With mixer remaining at high speed, slowly pour about 1/2 of the hot mixture over the egg whites. Cook remaining syrup to 272° F. or until a small amount of mixture when dropped into very cold water separates into threads which are hard, but not brittle. Remove from heat and stir in vanilla and dark rum. Beating constantly, slowly pour hot syrup over egg white mixture. After last addition of syrup, beat in coffee powder and ground cinnamon. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds a soft peak when dropped from a spoon. If mixture becomes too stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonful onto wax paper. Store in a tightly covered container at room temperature.
Per Serving: 129 Cal (0% from Fat, 1% from Protein, 99% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 34 g Carb; 0 g Fiber; 34 g Sugar; 4 mg Calcium; 0 mg Iron; 37 mg Sodium; 0 mg Cholesterol.
Thursday, October 9, 2008
*Seeded Pork Roast* (Diabetic Recipe)
Hello everyone! how are you today? Today's recipe for the diabetic is Seeded Pork Roast for the crockpot. If you have a food processor, you can process the seeds into a fine dust. This pork goes good with mashed potatoes and a vegetable. I'm making this short and sweet. Enjoy!
*Seeded Pork Roast* (Diabetic Recipe)
Servings: 12
3 Lb. Pork Shoulder, whole, lean, Raw (Boneless)
2Tbls. Soy Sauce, Low Sodium
1½ Tsp. Anise Seed Crushed
1½ Tsp. Fennel Seed, Crushed
1½ Tsp. Caraway Seeds, Crushed
1½ Tsp. Dill Seed, Crushed
1½ Tsp. Celery Seeds, Crushed
½Cup Beef Broth, Fat Free, Unsalted
2/3 Cup Apple Juice
1 Tbls. Cornstarch
Remove the fat from meat. If needed, cut meat to fit into a 3 1/2 to 5-quart slow cooker. Brush the soy sauce over the meat. Take a large piece of foil and combine all the seeds. Roll roast in seeds to coat evenly. Place the meat in the crockpot. Pour the broth and 1/3 cup of the apple juice around meat. Cover and cook on low-heat setting 9 to 10 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Place meat on a serving platter, reserving cooking liquid. Cover the meat with foil to keep warm. For gravy, strain the liquid and skim fat. Transfer liquid to a small saucepan. In a small bowl mix the remaining 1/3 cup apple juice and cornstarch. Slowly stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to cook and stir 2 minutes longer. Serve gravy with meat. Makes: 12, 4 oz. servings.
Per Serving: 355 Cal (62% from Fat, 35% from Protein, 4% from Carb); 30 g Protein; 24 g Tot Fat; 9 g Sat Fat; 11 g Mono Fat; 2 g Poly Fat; 3 g Carb; 0 g Fiber; 0 g Sugar; 43 mg Calcium; 2 mg Iron; 237 mg Sodium; 107 mg Cholesterol.
*Seeded Pork Roast* (Diabetic Recipe)
Servings: 12
3 Lb. Pork Shoulder, whole, lean, Raw (Boneless)
2Tbls. Soy Sauce, Low Sodium
1½ Tsp. Anise Seed Crushed
1½ Tsp. Fennel Seed, Crushed
1½ Tsp. Caraway Seeds, Crushed
1½ Tsp. Dill Seed, Crushed
1½ Tsp. Celery Seeds, Crushed
½Cup Beef Broth, Fat Free, Unsalted
2/3 Cup Apple Juice
1 Tbls. Cornstarch
Remove the fat from meat. If needed, cut meat to fit into a 3 1/2 to 5-quart slow cooker. Brush the soy sauce over the meat. Take a large piece of foil and combine all the seeds. Roll roast in seeds to coat evenly. Place the meat in the crockpot. Pour the broth and 1/3 cup of the apple juice around meat. Cover and cook on low-heat setting 9 to 10 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Place meat on a serving platter, reserving cooking liquid. Cover the meat with foil to keep warm. For gravy, strain the liquid and skim fat. Transfer liquid to a small saucepan. In a small bowl mix the remaining 1/3 cup apple juice and cornstarch. Slowly stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to cook and stir 2 minutes longer. Serve gravy with meat. Makes: 12, 4 oz. servings.
Per Serving: 355 Cal (62% from Fat, 35% from Protein, 4% from Carb); 30 g Protein; 24 g Tot Fat; 9 g Sat Fat; 11 g Mono Fat; 2 g Poly Fat; 3 g Carb; 0 g Fiber; 0 g Sugar; 43 mg Calcium; 2 mg Iron; 237 mg Sodium; 107 mg Cholesterol.
Tuesday, October 7, 2008
*Hamburger Casserole In A Crockpot*
Hello everyone,today's recipe is Hamburger Casserole In A Crockpot. This is very good and a lot like Shepperd's pie, except you don't mash the potatoes and the vegetables are different. Well, at least like the Shepperd's Pie for the diabetics, that I posted yesterday. Well enjoy!
*Hamburger Casserole In A Crockpot*
Servings: 4
2 Lg. Potatoes, sliced
2 Medium Carrots, sliced
1 Cup Frozen Peas, Thawed and drained
2 Medium Onions, sliced
1 Stalk Celery, sliced
½ Tsp. Garlic salt, Or to taste
¼ Tsp. Salt, Or To Taste
1/8 Tsp. Black Pepper, Or to taste
1 Lb. Ground beef, browned and drained
2 10¾ Oz. Can Tomato soup
Layer vegetables in order given above into slow cooker. Place the meat on top of celery. Stir garlic salt, salt, pepper, and soup, together. Pour over all, cover and cook on low for 8 hours.
One serving: 445 Cal (40% from Fat, 30% from Protein, 30% from Carb); 33 g Protein; 20 g Tot Fat; 8 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 34 g Carb; 5 g Fiber; 6 g Sugar; 46 mg Calcium; 4 mg Iron; 632 mg Sodium; 92 mg Cholesterol.
*Hamburger Casserole In A Crockpot*
Servings: 4
2 Lg. Potatoes, sliced
2 Medium Carrots, sliced
1 Cup Frozen Peas, Thawed and drained
2 Medium Onions, sliced
1 Stalk Celery, sliced
½ Tsp. Garlic salt, Or to taste
¼ Tsp. Salt, Or To Taste
1/8 Tsp. Black Pepper, Or to taste
1 Lb. Ground beef, browned and drained
2 10¾ Oz. Can Tomato soup
Layer vegetables in order given above into slow cooker. Place the meat on top of celery. Stir garlic salt, salt, pepper, and soup, together. Pour over all, cover and cook on low for 8 hours.
One serving: 445 Cal (40% from Fat, 30% from Protein, 30% from Carb); 33 g Protein; 20 g Tot Fat; 8 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 34 g Carb; 5 g Fiber; 6 g Sugar; 46 mg Calcium; 4 mg Iron; 632 mg Sodium; 92 mg Cholesterol.
Monday, October 6, 2008
*Shepherd's Pie* (Diabetic Recipe)
Hello, today's diabetic recipe is Shepherd's Pie. This one has mushrooms in it.When I make this casserole I don't put mushrooms in it and I think this casserole tastes better using home made mashed potatoes. It's actually quicker to make the instant though. This recipe is budget friendly. In my household we use a lot of off brand foods because it costs less in the long run. There are brands I prefer to use, because the quality is better. The mushrooms in this recipe are included in the nutrition facts. Well, here's the recipe, enjoy!
*Shepherd's Pie* (Diabetic Recipe)
Serves: 6
1 Lb. Ground 90% Lean Beef
1/2 Cup Onion, Chopped
1/2 Cup Mushroom, Sliced Fresh (Optional)
2 Cups Cut Green Beans, Rinsed and Drained
1 10¾ Oz. Can Tomato Soup, Low Fat Low Sodium
1/2 Cup Sour Cream, Low Fat
2 1/3 Cups Boiling Water
2 Cups Instant Potato Flakes
1 Tsp. Dried Parsley Flakes
3/4 Cup Reduced-fat Cheddar Cheese, Shredded
Preheat the oven at 375° F.
Brown the meat and onion in a large skillet sprayed with cooking spray. Spread meat mixture into a baking dish sprayed with cooking spray. Then layer the mushrooms and green beans over the top. Mix together the tomato soup and 1/4 cup sour cream in a small mixing bowl, then spoon this mixture over the green beans. In a saucepan combine boiling water and potato flakes. Fold in remaining 1/4 cup sour cream and parsley flakes. Spread this potato mixture over soup mixture. Sprinkle the Cheddar cheese over top and bake for 20 to 25 minutes. Remove from oven and let set 5 minutes before cutting. 6 servings.
Per Serving: 337 Cal (40% from Fat, 34% from Protein, 25% from Carb); 29 g Protein; 15 g Tot Fat; 7 g Sat Fat; 5 g Mono Fat; 1 g Poly Fat; 21 g Carb; 2 g Fiber; 3 g Sugar; 115 mg Calcium; 3 mg Iron; 354 mg Sodium; 79 mg Cholesterol.
*Shepherd's Pie* (Diabetic Recipe)
Serves: 6
1 Lb. Ground 90% Lean Beef
1/2 Cup Onion, Chopped
1/2 Cup Mushroom, Sliced Fresh (Optional)
2 Cups Cut Green Beans, Rinsed and Drained
1 10¾ Oz. Can Tomato Soup, Low Fat Low Sodium
1/2 Cup Sour Cream, Low Fat
2 1/3 Cups Boiling Water
2 Cups Instant Potato Flakes
1 Tsp. Dried Parsley Flakes
3/4 Cup Reduced-fat Cheddar Cheese, Shredded
Preheat the oven at 375° F.
Brown the meat and onion in a large skillet sprayed with cooking spray. Spread meat mixture into a baking dish sprayed with cooking spray. Then layer the mushrooms and green beans over the top. Mix together the tomato soup and 1/4 cup sour cream in a small mixing bowl, then spoon this mixture over the green beans. In a saucepan combine boiling water and potato flakes. Fold in remaining 1/4 cup sour cream and parsley flakes. Spread this potato mixture over soup mixture. Sprinkle the Cheddar cheese over top and bake for 20 to 25 minutes. Remove from oven and let set 5 minutes before cutting. 6 servings.
Per Serving: 337 Cal (40% from Fat, 34% from Protein, 25% from Carb); 29 g Protein; 15 g Tot Fat; 7 g Sat Fat; 5 g Mono Fat; 1 g Poly Fat; 21 g Carb; 2 g Fiber; 3 g Sugar; 115 mg Calcium; 3 mg Iron; 354 mg Sodium; 79 mg Cholesterol.
Saturday, October 4, 2008
*Two Cheese Tator Tot Casserole*
Hello everyone! Today's recipe is Two Cheese Tator Tot Casserole. This a
comfort food. This is good for those cold days, sitting around the house and smelling the aroma of food cooking in the oven. This casserole goes good with,Carrots in red sauce. The recipe was posted on Sunday July 13TH, you will find it under the side dish link. Well enjoy!
*two Cheese Tator Tot Casserole*
Servings: 6
1½ Lbs. Hamburger
½lb. Small Onion
1 cup Sharp Cheddar Cheese
1 cup Mozzarella Cheese
2 8 Oz. Cans Cream of mushroom Soup
1 Med. Bag Tator Tots
Pre heat oven at 350° F.
Brown hamburger with onions. Add cream of mushroom soup and one can of water. Scoop into a casserole dish. Add the cheddar cheese and stir. Layer the tator tots on the top of mixture and sprinkle the mozzarella cheese on top. Bake for 20-30 minutes or until cheese is lightly brown.Serving Size: 6
Per Serving: 700 Cal (68% from Fat, 21% from Protein, 11% from Carb); 37 g Protein; 53 g Tot Fat; 25 g Sat Fat; 20 g Mono Fat; 4 g Poly Fat; 18 g Carb; 1 g Fiber; 3 g Sugar; 414 mg Calcium; 3 mg Iron; 957 mg Sodium; 161 mg Cholesterol.
comfort food. This is good for those cold days, sitting around the house and smelling the aroma of food cooking in the oven. This casserole goes good with,Carrots in red sauce. The recipe was posted on Sunday July 13TH, you will find it under the side dish link. Well enjoy!
*two Cheese Tator Tot Casserole*
Servings: 6
1½ Lbs. Hamburger
½lb. Small Onion
1 cup Sharp Cheddar Cheese
1 cup Mozzarella Cheese
2 8 Oz. Cans Cream of mushroom Soup
1 Med. Bag Tator Tots
Pre heat oven at 350° F.
Brown hamburger with onions. Add cream of mushroom soup and one can of water. Scoop into a casserole dish. Add the cheddar cheese and stir. Layer the tator tots on the top of mixture and sprinkle the mozzarella cheese on top. Bake for 20-30 minutes or until cheese is lightly brown.Serving Size: 6
Per Serving: 700 Cal (68% from Fat, 21% from Protein, 11% from Carb); 37 g Protein; 53 g Tot Fat; 25 g Sat Fat; 20 g Mono Fat; 4 g Poly Fat; 18 g Carb; 1 g Fiber; 3 g Sugar; 414 mg Calcium; 3 mg Iron; 957 mg Sodium; 161 mg Cholesterol.
Friday, October 3, 2008
*Angel Food Cake* (Diabetic Recipe)
Hello, today's diabetic recipe is an *Angel Food Cake*. To be honest I haven't tried this out, mostly because I don't like to waste food. Some where in all my recipes there is a solution to the egg problem, which is wasting the yolks. In that solution it gives ideas on what you can use the yolks in. If anyone out there has suggestions for this, please feel free to e-mail me or leave it in the comments. This cake is low in carbs, has no fat and has no Cholesterol. great to snack on. If you like you can make a sauce using splenda, berries, of your choice and a little lemon. Well,enjoy!
*Angel Food Cake* (Diabetic Recipe)
Note: If you use sugar instead of Splenda the carbohydrates will be higher.
Servings: 10
1 1/4 Cup flour
1 Cup Splenda, Or Sugar
8 Egg Whites
1 Tsp. Cream of tartar
½ Tsp. Baking Soda
2 Tsp. Vanilla
Pre heat oven at 350° F.
Sift flour and one half of the splenda in a bowl. Using a separate bowl, beat egg whites, cream of tartar and baking soda until soft peaks form. Add remaining splenda and continue to beat. Add vanilla and gradually add sifted flour and splenda mixture. Beat until you have a smooth batter. Pour batter into an ungreased bundt or tube pan and bake for 1 hour or until golden brown. Allow to cool before removing from pan.
Per Serving: 72 Cal (1% from Fat, 22% from Protein, 78% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 1 g Sugar; 2 mg Calcium; 0 mg Iron; 76 mg Sodium; 0 mg Cholesterol.
*Angel Food Cake* (Diabetic Recipe)
Note: If you use sugar instead of Splenda the carbohydrates will be higher.
Servings: 10
1 1/4 Cup flour
1 Cup Splenda, Or Sugar
8 Egg Whites
1 Tsp. Cream of tartar
½ Tsp. Baking Soda
2 Tsp. Vanilla
Pre heat oven at 350° F.
Sift flour and one half of the splenda in a bowl. Using a separate bowl, beat egg whites, cream of tartar and baking soda until soft peaks form. Add remaining splenda and continue to beat. Add vanilla and gradually add sifted flour and splenda mixture. Beat until you have a smooth batter. Pour batter into an ungreased bundt or tube pan and bake for 1 hour or until golden brown. Allow to cool before removing from pan.
Per Serving: 72 Cal (1% from Fat, 22% from Protein, 78% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 1 g Sugar; 2 mg Calcium; 0 mg Iron; 76 mg Sodium; 0 mg Cholesterol.
Thursday, October 2, 2008
*Angle food blackberry Cake*
Hello everyone! Today's recipe is Angle food Blackberry Cake. With this one you start off with an angle food cake prepared from a store or you can use a box cake mix or make it yourself. You can use fresh or frozen berries and you can use any type of berries you want. This cake is quick and easy to make. Well enjoy!
*Angle food Blackberry Cake*
Servings: 10
1 Angle Food Cake, Commercially Prepared and Cut Into 3 Layers
1 8 Oz. Container Whipped Topping
1 8 Oz. Pkg. Cream Cheese, Softened
1 Cup Powdered sugar
1 Qt Blackberries
1/3 Cup Pecans, Coarsely Chopped
Blend whipped topping, cream cheese, and powdered sugar together until well blended. Fold in blackberries. Top each layer with mixture. Sprinkle nuts on top of top layer. Keep refrigerated. 10 servings
Per Serving: 272 Cal (56% from Fat, 6% from Protein, 39% from Carb); 4 g Protein; 17 g Tot Fat; 9 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 18 g Sugar; 70 mg Calcium; 1 mg Iron; 131 mg Sodium; 47 mg Cholesterol
*Angle food Blackberry Cake*
Servings: 10
1 Angle Food Cake, Commercially Prepared and Cut Into 3 Layers
1 8 Oz. Container Whipped Topping
1 8 Oz. Pkg. Cream Cheese, Softened
1 Cup Powdered sugar
1 Qt Blackberries
1/3 Cup Pecans, Coarsely Chopped
Blend whipped topping, cream cheese, and powdered sugar together until well blended. Fold in blackberries. Top each layer with mixture. Sprinkle nuts on top of top layer. Keep refrigerated. 10 servings
Per Serving: 272 Cal (56% from Fat, 6% from Protein, 39% from Carb); 4 g Protein; 17 g Tot Fat; 9 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 18 g Sugar; 70 mg Calcium; 1 mg Iron; 131 mg Sodium; 47 mg Cholesterol
Wednesday, October 1, 2008
*Banana Oat Muffins* (Diabetic Recipe)
Hello everyone! I know I've said this before, but this is for those that did not see the blog I posted a while back, but did you know that if you don't have buttermilk, you can substitute 1 cup of buttermilk, with 1 tablespoon of lemon juice or vinegar and enough milk to make 1 cup of buttermilk, letting it stand for about 5 minutes, or you can use 1 cup of plain yogurt. Today's recipe calls for buttermilk, I don't like buttermilk so I always have to use one of these substitutions. There are more substitutions in my older blogs. Well here is the diabetic recipe for the day. Enjoy!
*Banana Oat Muffins* (Diabetic Recipe)
Servings: 12
Tip: Place baked muffins in an airtight container for up to 3 days. Freeze for up to 1 month.
2 Cups Oats, old fashioned
1 Cup whole wheat flour
1/3 Cup Splenda Granular
1 Tsp. baking powder
1Tsp. ground apple pie spice
½ Tsp. baking soda
¼Tsp. salt
1 Cup Buttermilk, Reduced-Fat
1 Banana, fresh, large, ripe and mushy
2 eggs, slightly beaten
2 Tbls. unsalted butter, melted
1 Tsp vanilla extract
¼ Cup Oats, old fashioned
½ Tsp ground cinnamon
1 Tbls. unsalted butter
Line twelve muffin cups with paper bake cups. Place the 2 cups of rolled oats in a food processor or blender. Pre heat oven at 350° F.
Cover and process or blend until fine. Place oats in a large bowl; stir in whole wheat flour, splenda, baking powder, 1 teaspoon apple pie spice, baking soda, and salt. Make a well in the center of the flour mixture and set aside. Using a medium bowl, blend together buttermilk, banana, eggs, 2 tablespoons butter, and vanilla. Add the buttermilk mixture all at once to well of flour mixture, stir just until moistened. Pour batter into muffin cups. Stir together remaining ingredients, except unsalted butter. Cut in butter, until mixture is crumbly. Sprinkle oat mixture on top of the muffin batter. Bake in 350° F. oven for 20-22 minutes, or until a toothpick inserted in center of muffin comes out clean.
Serves: 12
Serving: 208 Cal (26% from Fat, 15% from Protein, 59% from Carb); 8 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 32 g Carb; 5 g Fiber; 3 g Sugar; 73 mg Calcium; 2 mg Iron; 103 mg Sodium; 49 mg Cholesterol.
*Banana Oat Muffins* (Diabetic Recipe)
Servings: 12
Tip: Place baked muffins in an airtight container for up to 3 days. Freeze for up to 1 month.
2 Cups Oats, old fashioned
1 Cup whole wheat flour
1/3 Cup Splenda Granular
1 Tsp. baking powder
1Tsp. ground apple pie spice
½ Tsp. baking soda
¼Tsp. salt
1 Cup Buttermilk, Reduced-Fat
1 Banana, fresh, large, ripe and mushy
2 eggs, slightly beaten
2 Tbls. unsalted butter, melted
1 Tsp vanilla extract
¼ Cup Oats, old fashioned
½ Tsp ground cinnamon
1 Tbls. unsalted butter
Line twelve muffin cups with paper bake cups. Place the 2 cups of rolled oats in a food processor or blender. Pre heat oven at 350° F.
Cover and process or blend until fine. Place oats in a large bowl; stir in whole wheat flour, splenda, baking powder, 1 teaspoon apple pie spice, baking soda, and salt. Make a well in the center of the flour mixture and set aside. Using a medium bowl, blend together buttermilk, banana, eggs, 2 tablespoons butter, and vanilla. Add the buttermilk mixture all at once to well of flour mixture, stir just until moistened. Pour batter into muffin cups. Stir together remaining ingredients, except unsalted butter. Cut in butter, until mixture is crumbly. Sprinkle oat mixture on top of the muffin batter. Bake in 350° F. oven for 20-22 minutes, or until a toothpick inserted in center of muffin comes out clean.
Serves: 12
Serving: 208 Cal (26% from Fat, 15% from Protein, 59% from Carb); 8 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 32 g Carb; 5 g Fiber; 3 g Sugar; 73 mg Calcium; 2 mg Iron; 103 mg Sodium; 49 mg Cholesterol.
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